Fudgy Brownie (Vegan)
These brownies have the perfect amount of fudginess and chocolate flavor along with a must-have crinkle top. A dairy-free and simple-to-prepare chocolate treat.
Who doesn’t love a fudgy brownie on occasion? These fudgy brownies have those wonderful crispy edges and that irresistible gooey center. Let’s not forget that beautiful crinkle top everyone loves. This recipe could not be easier to bring together. With a handful of simple ingredients and 45 minutes of your time, you too could be enjoying one of life’s little pleasures—a crispy, gooey, crinkle-top brownie.
What you will need:
I used dark chocolate for this recipe, but feel free to use semi-sweet if you prefer. I like to buy chocolate bars and break them up to melt instead of using chips. For the egg replacement, I combined ground flaxseed, water, and plant-based yogurt—any kind works. I used Callebaut chips simply because I had them on hand, but any chocolate chips will do. All the other ingredients are pantry-friendly staples.
- dark chocolate – Lindt Excellence 70% bar
- plant based butter with salt – Earth Balance Vegan Buttery Sticks
- cane sugar – Zulka Pure Cane Sugar
- all purpose flour
- vanilla extract
- ground flax seed
- plant based yogurt – Silk Vanilla Almond Milk Yogurt
- chocolate chips – Callebaut 811 Callets
How to:
Let’s start by preheating the oven to 350F and lining an 8×8 square pan with parchment paper.
The next step is to prepare the egg replacement, which is a combination of ground flaxseed, yogurt, and water. To a small container, add the ground flaxseed, room-temperature yogurt, and water. Whisk the ingredients together and set aside for 5 minutes to thicken.
While the egg replacement thickens, melt the butter and chocolate. Break the chocolate bar into pieces and combine them with the butter in a small pot. Place the pot over medium heat. Once the butter and chocolate are melted, remove the pot from the heat and stir until the butter and chocolate are well combined. Set the pot aside.
To prepare the brownies, add the sugar and flax mixture to a medium bowl. Using a handheld mixer, blend the sugar and flax mixture on medium-high speed for 2 minutes. Add the melted chocolate and butter along with the vanilla extract, to the sugar mixture. Continue blending for an additional 30 seconds on medium-high speed.
Add the flour to the wet ingredients and blend on medium speed just until well combined. Add the chocolate chips, gently folding them into the batter. Pour the batter into the prepared pan and bake for 27 minutes. The brownies should be pulling away from the pan’s edges and a toothpick inserted should come out with minimal crumbs. Once out of the oven, leave the brownies in the pan to cool to room temperature.
Store the brownies in an airtight container; they should remain fresh for 3 to 5 days.
Alright, let’s get started. Please make, bake and enjoy!
Fudgy Brownie (Vegan)
Ingredients
- 1¼ cups / 150 grams all purpose flour
- 1¼ cups / 250 grams cane sugar
- 5 tbsp / 70 grams plant based butter with salt
- 100 grams chocolate – I used Lindt Excellence 70%
- 1 tbsp vanilla extract
- 2½ tbsp ground flax seed
- 4½ tbsp water
- 3 tbsp / 45 grams plant based yogurt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350F and line an 8×8 square pan with parchment paper.
- To a small bowl, add the ground flax seed, water and yogurt; stir to combine and set aside for 5 minutes while it thickens.
- To a small pot, add the chocolate and butter. Place the pot over medium heat until the chocolate and butter have melted. Remove the pot from the heat, stir to combine and set the pot aside.
- To a medium bowl, add the sugar and flax seed mixture. With a hand mixer on medium-high speed, blend the sugar and flax mixture for 2 minutes. Add the chocolate/butter mixture, and the vanilla extract; continue blending on medium-high speed for another 30 seconds. Add the flour and blend on medium speed just until combined. Add the chocolate chips to the batter, gently folding them in.
- Pour the batter into the prepared pan and bake for 27 minutes or until the edges start pulling away from the sides of the pan and a toothpick inserted comes out with minimal crumbs. Allow the brownies to cool to room temperature before removing them from the pan.Store the brownies in an airtight container. They will remain fresh for 3 to 5 days.
