There are a few things I’m passionate about in life; sustainability, equality, human rights and most notably of all vegan brownies. I have sampled many a brownie in my time and I know what makes a good brownie.
There are many elements that contribute to a good vegan brownie and you need a winning combination of all these crucial parts to conjure up the perfect brownie. Brownies should be rich, chocolatey and full of flavour. For this you need to make sure you use good cocoa power. Sure you could use any old one but you may not get that intense chocolate taste that makes brownies great. For this vegan brownie recipe I also add in plenty of chocolate chunks for even more scrumptiousness. You could use chocolate chips but I find that cutting a bar into shards works better as you get a variety of sized chunks to sink your teeth into.
For me the key to a perfect vegan brownie recipe is consistency. So many brownies out there these days are cakey and fluffy which is great for cakes. However I am firmly of the opinion that brownies should be dense and fudgy, that’s why these vegan brownies are just that! I’ve perfected this vegan brownie recipe to create the perfect consistency of rich, condensed chocolate brownie goodness. No longer do you have to accept mediocre cake-like brownies!
Whip up this recipe and you can feast on gooey delicious brownies as they should be.
Some people think that opting for a vegan diet means missing out on some of the foods you’ve always loved. I want to debunk this myth and prove that us vegans love a good dessert as much as the next person and there’s no reason for us to miss out especially when it comes to chocolate brownies
I’ve shared out these vegan brownies amongst vegan and omnis on numerous occasions and each time they have be a resounding success. People are always shocked when I tell them they are in fact vegan as they don’t quite believe cruelty-free treats can taste so darn good!
This vegan brownie recipe has a simple method using that vegan baking favourite flax eggs which work perfectly to bind all the components together in a deliciously dense master piece. I also added a touch ground almonds to this recipe which adds undertones of nutty flavour to the mix. I always top these vegan brownies with icing to make them truly special and I strongly advise you do the same as this adds even more mouth-watering goodness to every bite.
These vegan brownies are an insanely good chocolate, fudgy triumph. Rich and perfectly sweet I warn you that these brownies as not for the fainthearted so don’t blame me if you only plan on having one and end up eating the whole batch.
Give the recipe a go today and you will see exactly why I’m ranting and raving about these immensely delectable brownies. Remember to comment below with what you think of the recipe and tag us in your creations with the #veggievagabonds on social media. Happy baking fellow vagabonds.
Ultimate Fudgy Vegan Brownie Recipe
2 flax eggs – made by mixing two tablespoons of ground flaxmeal with 5 tablespoons of water and left to sit for 10 minutes
110 grams of vegan butter/margarine
100 grams of soft brown sugar
60 ml of golden syrup – or another sticky sweetener of your choice
1 teaspoon of vanilla
3/4 teaspoon of baking powder
1/4 teaspoon of fine salt
50 grams cocoa powder
120 grams plain flour
30 grams ground almonds
135 grams of vegan chocolate cut into shards or using the equivalent weight of chocolate chips
For the icing:
75 grams of vegan butter/margarine
40 grams cocoa powder
75 grams icing sugar
1/2 – 1 tablespoon of plant milk – add more to make the icing runnier and omit for thicker icing.
1. Begin by making the flax eggs: mix two tablespoons of ground flaxmeal with 5 tablespoons of water and leave to sit for 10 minutes.
2. Preheat the oven to 180°C.
3. Then melt the vegan butter/margarine on a low heat until there are no lumps.
4. In a large bowl add the: sugar, maple syrup, vanilla and melted vegan butter/margarine then whisk to fully combine.
5. Add the flax eggs to the mixture and whisk.
6. Add the baking powder, salt, cocoa powder and whisk to fully combine.
7. Chop the chocolate into shards roughly 1cm in size. This can be very roughly as it’s best to have various sized chucks, you can always use chocolate chips instead.
8. Add the chocolate shards, flour and ground almonds to the mixture and fold until just combined. Be sure not to over-work the mixture and stop when all the ingredients are incorporated.
9. Line a roughly 12cm tin with baking paper and pour in the mixture so that it’s evenly distributed.
10. Bake in the oven for roughly 10 – 15 minutes. To achieve the ultimate fudgy texture bake your brownies for less time as this will achieve the perfectly dense consistency.
11. Meanwhile prepare the icing by whisking all the ingredients together until fully combined. If you want thick icing omit the plant milk and vice versa for softer icing add more plant milk. TOP TIP: add the plant milk a little at a time, half a teaspoon at a time I recommend, as a little goes a long way.
12. Once the brownies have baked to the ultimate fudgy consistency take out of the oven and allow to cool completely.
13. Ice your brownies only once they have completely cooled and place in the fridge to set.
14. Store your brownies in the fridge for up to 6 days! Eat straight from the fridge for optimum enjoyment.