Fudgy Brownie (Vegan)
These brownies are fudgy enough, chocolatey enough with a must have crinkle top. They are easy to bring together and dairy-free.
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 8x8 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.