I have been on a mission to create the best vegan chocolate brownie – I have tried various recipes from all over the internet and none of them came out like a brownie should – fudgy on the inside and a little crispy on the outside – NOT like chocolate cake, which is how most of the ones I tried turned out. Well, it has been done – direct from the rude and hilarious peeps at Thug Kitchen (again) – this is the winner! Make this into a dessert by adding some strawberries or raspberries and some nice cream or coconut yoghurt or cashew cream.
“Chocolate is the answer. Who cares what the question is.”
The Best Vegan Chocolate Brownie
Makes 16 regular sized brownie squares
3/4 cup almond milk
2 tablespoons ground flax seeds
1/2 teaspoon apple cider vinegar or lemon juice
1 and 1/4 cups vegan choc chips (dark)
3 tablespoons coconut oil
1 cup plain flour
1/2 cup raw cacao or cocoa powder
1/2 teaspoon baking powder
1/2 cup sugar
1 tablespoon vanilla essence
What do I do now?
- heat the oven to 180 degrees celsius and line a rectangular brownie / cake tin with some baking paper – I like to put some paper over the edges so you can flip the brownie out with ease.
- in a small bowl / glass mix together the milk, flax seeds and vinegar / lemon until it’s nice and smooth. Put aside.
- melt your chocolate chips and coconut oil in a bowl by placing your bowl of chocolate on top of a pot of boiling water – the bowl should NOT touch the boiling water (it’s a home made double boiler). If this is too hard you could microwave it…
- whisk together the flour, cacao and baking powder with a pinch of salt.
- when your chocolate is melted, remove from the heat and stir in the sugar and vanilla.
- next add the milk mixture to the chocolate mix and combine until completely mixed.
- add this to the flour mixture and stir until JUST combined – if you over mix this it will make your brownies sink in the middle or they will be tough… not great.
- pour into your prepared pan and smooth the top.
- bake for about 35 minutes.
- let it cool COMPLETELY before cutting and eating – if you do this too early you will end up with a plate of crumbs – trust me, I caved in and cut this up too soon and paid the price… tastes the same – looks terrible and doesn’t travel well in hundreds of pieces.
Anything else I should know?
These will last for about 3-4 days in an airtight contained. I haven’t actually tested this as they were all eaten with an hour of making them, but I am pretty sure that they will be good for a few days! You could top these with icing or serve with vegan ice cream and strawberries – they are delicious!