Ultimate Vegan Brownie Recipe
Ultimate Vegan Brownies!! These Vegan Brownies are so moist and chewy! They are the perfect texture and mimic a tradition brownie so well! You won't miss the eggs and butter in these egg free brownies! Gooey and delicious! Plus so easy to make!!
Ingredients
- 3/4 cup canned coconut milk
- 1/2 cup melted vegan butter
- 1 cup granulated sugar
- 1 cup brown sugar lightly packed
- 3 portions Bob's Red Mill Egg Replacer prepared with 9 tbsp water (as per package directions)
- 1 tbsp ground flax seed mixed with 3 tbsp water
- 1 tbsp vanilla
- 1 cup all purpose flour
- 1 cup cocoa powder
- 1/2 tsp salt
Mix In's
- 1/2 cup raw walnut peices
- 1/2 cup dark chocolate chips (vegan)
Instructions
How to Make the Ultimate Vegan Brownie
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Preheat oven to 350 degrees Fahrenheit.
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Cream together the coconut milk, melted butter and sugars until well incorporated.
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In a separate bowl, combine 3 tbsp of powdered egg replacer with 9 tbsp water. Whisk together to ensure there are no lumps. Add this to the stand mixer.
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In a separate bowl, mix together 1 tbsp ground flax to 3 tbsp water. Add this to the stand mixer.
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Add in the vanilla to the stand mixer.
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Mix until well incorporated.
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Sprinkle the flour, cocoa and salt over the brownie mixture. Mix until just combined.
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Remove the bowl from the stand mixer and scrape down the sides and bottom with a spatula.
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Line a 8X8 inch pan with baking paper.
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Pour the vegan brownie mixture into the baking pan and smooth the surface with the spatula.
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Bake at 350 degrees Fahrenheit for 45 minutes.
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Allow the cooked brownies to rest for 15 minutes in the baking pan.
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Remove the brownies from the pan to the cooling rack. Continue to cool for at least another 25 minutes.