Walnut Brownies (Vegan)
These brownies are gooey chocolate goodness. Filled with chocolate and walnuts, they are egg free, dairy free and irresistible. Crispy edges and a fudgy center, worthy of any brownie lover.
Brownies, brownies, brownies – who can resist a brownie? Even the most basic of brownies are a treat to be relished. Elevate that already amazing brownie with add ins and flavorings. A brownie is another baked good that can be upgraded, elevated, transformed with endless choices of nuts, chips, spices and flavorings.
What you will need:
This is a very flavorful, straightforward brownie recipe. The chocolate and walnuts in these brownies are to die for. A small amount of espresso improves the flavor of the chocolate. The ingredients are all everyday pantry items. Your local food store has everything you might not have.
- all-purpose flour
- cacao powder – I used Better Body Foods Organic Cacao Powder, cocoa powder will work as well
- plant based butter
- combination of cane sugar and coconut sugar
- vanilla extract
- ground flaxseed
- plant based milk
- dark chocolate bar – I used Lindt Excellence 70%
- baking powder
- espresso powder
- walnuts
- chocolate chips
How to:
These brownies are really simple to prepare and bake. To begin, whisk together water and flaxseed meal to make a flax egg. When the flax egg is ready, which should take ten to fifteen minutes, whisk it together with the sugar for one minute. Next, the butter, chocolate, cacao powder, and espresso powder can then be combined and heated on the stovetop until the butter and chocolate have melted . Add the chocolate mixture and vanilla to the sugar mixture and fully combine. Next, add the dry ingredients to the wet ingredients and mix until almost combined. Fold in the walnuts and chocolate chips, bake.
Helpful tools/tips
An 8×8 square pan is needed for this dish. You can use an 9×9, but be mindful of the cooking time because the brownies will be thinner. In place of cocoa powder, I use cacao powder in this recipe. Although I haven’t tried it, I don’t see why this recipe couldn’t be successful with cocoa powder. I used Better Body Foods Organic Cacao Powder, which I got from Amazon if you’re interested.
If you are a brownie lover and/or looking for that perfect fudgy brownie, give these a try, you will not be disappointed.
Alright, lets get started. Please make, bake and enjoy!
Walnut Brownie (Vegan)
Ingredients
- 1½ cups / 180 grams all purpose flour
- ¼ tsp baking powder
- ½ cup/ 100 grams cane sugar
- 1 cup/ 200 grams coconut sugar
- 3 tbsp ground flax seed
- 9 tbs milk
- ½ cup cup / 40 grams cacao powder
- 100 grams dark chocolate (I used Lindt Excellence 70%)
- 2 tsp espresso powder
- 10 tbsp/ 140 grams plant based butter with salt
- 1 tbsp vanilla extract
- ½ cup walnuts – chopped + extra for scattering on top
- ⅓ cup dairy free chocolate chips
Instructions
- Preheat the oven to 350℉ and prepare a 8×8 baking pan by lining it with parchment paper.
- To make the egg replacement, combine the ground flax seed and the milk to a small bowl, stir to combine and let stand for 10 to 15 minutes, stir occasionally during this time.
- In a small bowl combine the flour and baking powder and whisk until well combined, set aside
- Once the flax egg is ready, add to a large bowl along with both sugars and whisk for 1 minute. Set aside and prepare to melt the chocolate and butter by placing both along with the cacao powder and espresso powder to a small pot and place over medium heat on the stove top, stirring occasionally until the chocolate and butter have melted and all ingredients have combined.
- Add the chocolate mixture to the sugar/flax mixture along with the vanilla and whisk for 1 minute, making sure everything is well combined.
- Add the flour mixture to the wet ingredients and fold in until almost combined, add in the walnuts and chocolate chips and continue folding until just combined and no more flour is seen.
- Pour the batter into the prepared pan, sprinkle some walnut and chocolate pieces on top (if you choose) and bake for 28 minutes minutes or until a toothpick inserted comes out with a small amount of batter on it. Let the brownies completely cool in the pan. Remove and keep in an airtight container. Will last 5 to 7 days.
Gooey goodness!
Thank You Dan!