DTDinner Table

Vegan Brownies

Source · Prep 20 minutes · Cook 35-40 minutes

Per serving: 251 cal · 3 g protein · 43 g carbs · 10 g fat

servings
  • 4 tbsp ground flax (≈28 g) - for the flax eggs
  • ½ cup water (≈120 mL) - for the flax eggs
  • ½ cup vegan butter (≈113 g) - melted (Earth Balance recommended)
  • 1 cup granulated sugar (≈200 g)
  • 1 cup brown sugar (≈220 g) - lightly packed
  • 1 tbsp vanilla extract (≈13 g)
  • 1 cup all-purpose flour (≈120 g)
  • 1 cup unsweetened cocoa powder (≈84 g)
  • ½ tsp salt (≈3 g)
  • 1 tsp baking powder (≈4 g)
  • 1 cup non-dairy chocolate chips (≈170 g) - or chopped chocolate, divided

Instructions

  1. Mix the ground flax with the water in a small bowl and set aside to thicken (this is the “flax eggs”). Preheat the oven to 350°F and line a 7x11-inch pan with parchment paper.
  2. Melt the vegan butter and measure out ½ cup.
  3. Whisk the melted butter and both sugars together in a large bowl. Add the flax eggs and vanilla; whisk until combined.
  4. Sift the flour and cocoa powder over the mixture. Add the salt and baking powder, then stir with a wooden spoon until just combined - do not overmix.
  5. Fold in half the chocolate chips. Pour the batter into the prepared pan and smooth the top, then sprinkle the remaining chips over the top.
  6. Bake 35-40 minutes. The brownies may look slightly underdone in the middle but will firm up as they cool.
  7. Cool in the pan for 15 minutes, then lift out using the parchment paper. Cool another 15-30 minutes before slicing.

Notes