Walnut Brownies (Vegan)
These brownies are delightfully simple to prepare, offering a rich, fudgy texture generously studded with walnuts and chocolate chips. Featuring crisp edges and a soft, gooey center, their deep chocolate flavor comes from a blend of cacao powder and dark chocolate. Completely free from dairy and eggs, they make an indulgent treat ideal for gatherings, a fun weekend project, or simply a moment of self-indulgence.
What you will need:
These brownies are quick and easy to make with pantry-friendly ingredients. I swapped the eggs for a mix of ground flaxseed and milk and used both cacao powder and dark chocolate to give them a wonderful chocolate flavor. If you don’t have cacao powder, cocoa powder works just as well.
- all-purpose flour
- baking powder
- cane sugar – Zulka Pure Cane Sugar
- coconut sugar – Madhava Organic Coconut Sugar
- ground flax seed
- plant based milk – Planet Oat Extra Creamy Oat Milk
- cacao powder (can also use cocoa powder)
- dark chocolate – Lindt Excellence 70% bar
- espresso powder
- plant based butter with salt – Earth Balance Vegan Buttery Sticks
- vanilla extract
- walnuts
- chocolate chips – Callebaut 811 callets (any dairy free chocolate chips will do)
How to:
Start with a bit of prep work by making the egg replacement and chopping the walnuts. Combine the ground flaxseed and milk in a small container, mix well, and let it sit for 10 to 15 minutes to thicken, giving it an occasional stir. Roughly chop the walnuts and set them aside with the chocolate chips for later. If you’d like, save a few extra walnuts and chocolate chips to sprinkle over the brownies before baking.
Preheat the oven to 350°F and prepare an 8×8-inch baking pan by lining it with parchment paper, ensuring the paper extends slightly over the edges for easy removal of the baked goods after cooling.
To bring these delicious brownies together, start by adding the flour and baking powder to a small bowl. Give it a good whisk and set it aside. In a small pot, combine 100 grams of dark chocolate, butter, cocoa powder, and espresso powder. Heat over medium, stirring occasionally, until the chocolate and butter have melted. Remove from heat and stir until everything is smooth and well combined.
Next, add the thickened flax “egg” to a medium bowl with the cane and coconut sugars. Whisk them together for about a minute, then pour in the melted chocolate mixture and vanilla extract, whisking everything for another minute until well combined.
Finally, add the flour mixture to the wet ingredients and gently fold until almost combined. Toss in the chopped walnuts and chocolate chips, then keep folding gently until everything is evenly mixed and no traces of flour remain.
Pour the batter into the prepared pan and sprinkle the reserved walnuts and chocolate chips evenly over the top. Bake for about 28 minutes, or until the edges are set and pulling away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs. Let the brownies cool completely in the pan before serving.
Store the brownies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Walnut Brownies (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 tbsp (135 ml) plant based milk – room temperature
- 10 tbsp (140 grams) plant based butter with salt
- 100 grams dark chocolate
- ½ cup (40 grams) cacao powder
- 2 tsp espresso powder
- 1 tbsp vanilla extract
- ½ cup walnuts – chopped + extra for sprinkling on the top
- ⅓ cup dairy-free chocolate chips + extra for sprinkling on the top
Instructions
- To prepare the egg replacement – add the ground flax seed and milk to a small bowl. Whisk to combine and set aside to thicken- 10 to 15 minutes, stir occasionally.
- Preheat the oven to 350F and prepare am 8×8 baking pan by lining it with parchment paper.
- In a small bowl, combine the flour and baking powder, whisking and set aside.
- Once the flax "egg" is ready, add it to a medium bowl along with the cane and coconut sugar. Whisk for one minute and then set the mixture aside.
- Put the dark chocolate (100 grams), butter, cocoa powder, and espresso powder in a small pot. Heat over medium, stirring occasionally, until the chocolate and butter melt. Take the pot off the heat and stir until everything is fully combined.
- Pour the chocolate mixture into the sugar and flax mixture, add the vanilla, and whisk for a minute until everything is fully blended.
- Add the flour mixture to the wet ingredients and fold together until just about combined. Stir in the walnuts and chocolate chips, gently mixing until no streaks of flour remain.
- Pour the batter into the prepared pan and sprinkle the reserved walnuts and chocolate chips over the top of the batter.
- Bake the brownies for 28 minutes or until a toothpick inserted comes out with minimal crumbs on it.
- Let the brownies completely cool in the pan.
- Store the brownies in an airtight container at room temperature.
