Better Than Boxed Vegan Brownies
THE best brownies! With fudgy centers, crinkly tops and melty chocolate chunks
Servings: 16 brownies
Ingredients
- 235 g (1 cup + 3 tbsp) brown sugar
- 120 g (½ cup + 1½ tbsp) white sugar
- 118 mL (½ cup) room temp. water ,plus an extra 6 tbsp
- 2 tbsp ground flaxseed
- 187 g (1½ cup) all purpose flour ,sifted
- 64 g (⅔ cup) cocoa powder ,sifted
- ½ tsp espresso powder
- ½ tsp salt
- 112 g (½ cup) olive oil
- ½ tbsp vanilla extract
- 135 g (scant 1 cup) chopped chocolate ,I use 70%, optional but a need in my household
Instructions
- Preheat oven to 355°F (180°C) and line one 8x8" pan with parchment paper. Alternatively, you can grease the pan with butter. Set aside.
- In a small bowl, mix the 2 tablespoons of flaxseed with 6 tablespoons of water then set aside to thicken for about 5 minutes. This will be your flax egg
- Place the sugars and the water in a small pot on medium low and heat until all the sugar has dissolved. The syrup will be quite runny. Leave to cool for 5-8 minutes.
- While waiting for the syrup to cool, mix all the dry ingredients together and create a well at the center. Pour in the olive oil, vanilla, flax egg and the cooled sugar syrup then mix until everything is just incorporated. P.S. A few lumps in the batter are perfectly ok.
- If the batter is still very warm, wait for it to cool down*. Once cooled, add in the chopped chocolate, give it a quick mix then plop the batter into the pan. Sprinkle more chocolate on top. Bake for 30-35 minutes or until a toothpick inserted at the center comes out with a few moist crumbs (aka it will not be a clean toothpick but it shouldn't be wet either).
- Leave the brownies to cool for 10 minutes in the pan then cool completely on a wire rack (or just slice into bars if you can't wait). Serve warm with a scoop of ice cream or a glass of milk. Enjoy!
Notes
*You can use all white or all brown sugar for this recipe depending on what you have on hand. I like to use a higher ratio of brown sugar to white for fudgier brownies.
*Make sure your batter is cool before adding the chocolate chunks. This way the chocolate doesn't melt into your batter. Alternatively, I reserve some of the chocolate for sprinkling to make sure I still get chunks.
Recipe adapted from Eat With Clarity