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Deep, Dark Vegan Brownies

Deep, Dark Vegan Brownies

Prep Time:

Cook Time:

20 to 25 minutes

Servings:

Makes 24 (2-inch square) brownies

Difficulty:

Easy

Deep, Dark Vegan Brownies Recipe
By Chef Sara

Homemade, warm-from-the-oven brownies are an unbeatable dessert for so many reasons–and these vegan brownies deliver! Rich, super-chocolatey flavor? Check. Dense, chewy texture? Check. Perfect with a scoop of vegan ice cream? You betcha! These Deep, Dark Vegan Brownies hit all the marks, deliciously and compassionately.

I like a slightly bitter edge to chocolate desserts, so I especially love adding dark chocolate chips to these brownies. If you prefer a sweeter, less bitter flavor, use vegan semi-sweet chips instead. And for a slightly different, but no less delicious variation, substitute walnuts or pecans for the chocolate chips. (Here’s looking at you, Mom!)

For an extra-special treat, serve these luscious brownies with Chef Linda’s Mango Coconut Ice Cream!

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    1/4 cup ground flaxseed

    3/4 cup warm water

    1 cup whole wheat pastry flour

    3/4 cup unsweetened cocoa powder

    1 3/4 teaspoons baking soda

    1/4 teaspoon salt

    1/2 cup melted refined coconut oil

    1 1/2 cups light brown sugar, packed

    2 tablespoons smooth, unsalted almond butter

    1 1/2 teaspoons vanilla extract

    1 cup vegan dark chocolate chips

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    1

    Preheat the oven to 375°F. Lightly oil a 9-inch by 13-inch baking dish and set aside until needed.

    2

    In a medium bowl, whisk together the ground flaxseed with the water, and set aside for 10 minutes to thicken. This flax “egg” will help to bind the brownies as they bake.

    3

    Meanwhile, sift the flour, cocoa powder, baking soda, and salt into a large bowl. Whisk to mix thoroughly.

    4

    In another medium bowl, stir together the melted coconut oil and brown sugar. Add the flax “egg”, almond butter, and vanilla, and stir well until the mixture is thickened and the brown sugar is dissolved. Pour this mixture into the bowl of dry ingredients, and mix until there’s no trace of flour left. Fold in the chocolate chips.

    5

    Scrape the batter into the prepared baking pan and smooth out the top. Transfer to the preheated oven and bake for 20 to 25 minutes, until the edges are dry and pulling away from the pan, and the center is set, but still a bit soft. The brownies will firm up as they cool.

    6

    Remove from the oven, allow to cool for at least 15 minutes, then slice and serve warm or at room temperature.

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