Invariably, if you stop by our house, anytime, you will probably find a batch of brownies on the kitchen counter. Usually a Ghirardelli boxed mix with some nuts thrown in…So, when I decided to try and go vegan this was the one thing that I had a very hard time giving up. Hence, began the quest for the ultimate vegan brownie. The recipe before you is the result of a rigorous testing process. Before this one, at least half a dozen different vegan brownie recipes were trialled and each of them was disappointing in some way. Some were too dry, some tasted too doughy, some turned out more cake-like then brownie-like. The most difficult part was finding that perfect balance of chewy, gooey, and fudgy, while still holding true to the texture of a “real” brownie, the kind you grew up with….
So finally, after multiple iterations and refinements, we have achieved the holy grail of vegan baking. These brownies are some of the best I’ve ever tasted, vegan or not. They have healthy ingredients like almond flour and flax seeds which would leave you wondering if they are really worth the effort. Believe me after one bite you will be convinced. They are incredibly chewy, gooey, and intensely chocolaty, just like some of the best homemade brownies you have ever eaten. Yes, these brownies will make even the harshest vegan skeptic, a believer!
So, I guess you CAN have your brownie and eat it too…
Yield: Approximately 9 brownies
1.5 tbsp ground flax + 3 tbsp water, whisked
3/4 cup all-purpose flour
1.5 cups almond flour
1/2 cup cocoa powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/4 cup + 2 tbsp Earth Balance or other non-dairy butter substitute
1/2 cup + 1/4 cup non-dairy chocolate, divided
1 cup + 1/4 cup organic cane sugar
1/4 cup + 2 tbsp almond milk
1 tsp vanilla
1/2 cup finely chopped walnuts
Preheat oven to 350F.
Line a 8 inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.
In a large bowl, whisk together the dry ingredients: almond and all-purpose flour, cocoa, salt, and baking soda.
In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45 seconds until melted. Stir well and add in flax egg, sugar, vanilla, and milk. Whisk.
Pour wet mixture over dry ingreadients and stir well. The mixture will look a bit dry. Don’t worry, this is how it is supposed to look.
Now fold in the walnuts and remaining 1/4 cup chocolate chips.
Scoop batter into prepared pan smooth out the top.
Bake for 36-38 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. (Note: If using a wider pan, say 9 inch square, reduce the cooking time by 3 minutes per inch squared.) DO NOT REMOVE BROWNIES until completely cool or they will crack apart. (Remember, you will not be able to do a fork test on these brownies when you pull them out of the oven as they do continue to cook a bit while allowing to cool in the pan)
Once cooled, gently separate edge of brownie from pan and place on a cutting beard. Slice carefully. Some cracking when slicing is normal. Store in air-tight container for up to 3-4 days.
Recipe adapted from Angela Liddon.