Description
These fudgy vegan gluten-free brownies combine rich dark chocolate, ground almonds, and vegan-friendly ingredients to create a dense, moist treat perfect for anyone avoiding animal products and gluten. They feature a deep chocolate flavor enhanced by a mixture of soft brown and muscovado sugars, with optional vegan chocolate chips for extra indulgence. Baked to perfection, these brownies make a delicious dessert or snack that everyone can enjoy.
Ingredients
Scale
Wet Ingredients
- 2 flax eggs (milled flaxseed with water, see notes)
- 120 g vegan dark chocolate
- 100 g vegan block butter
- 75 g soft brown sugar (substitute with extra light muscovado sugar if needed)
- 75 g light muscovado sugar (substitute with extra soft brown sugar if needed)
- 2 teaspoons vanilla extract
- 70 ml unsweetened almond milk (or other plant-based milk)
Dry Ingredients
- 120 g ground almonds (or almond flour)
- 60 g unsweetened cocoa powder (Dutch processed)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Optional
- 70 g vegan chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (356°F). Line an 8×8″ square baking pan with parchment paper to prevent sticking and set it aside.
- Melt Chocolate and Butter: Finely chop the vegan dark chocolate and place it in a heat-resistant bowl along with the vegan block butter. Set the bowl over a saucepan filled about one-quarter with simmering water (bain-marie). Stir occasionally with a rubber spatula until the mixture is smooth and fully melted.
- Combine Wet Ingredients: Remove the bowl from heat. Add the prepared flax eggs, soft brown sugar, light muscovado sugar, vanilla extract, and almond milk to the melted chocolate and butter. Mix thoroughly to combine, forming a smooth wet mixture.
- Mix Dry Ingredients: In a separate large bowl, whisk together ground almonds, Dutch-processed cocoa powder, baking powder, and sea salt until well blended.
- Combine Wet and Dry Mixtures: Pour the wet chocolate mixture into the dry ingredients. Use a spatula to gently fold the wet and dry components together until just combined into a smooth batter. Avoid over-mixing to ensure fudgy texture.
- Prepare to Bake: Spread the brownie batter evenly into the lined baking pan. If using, sprinkle the vegan chocolate chips evenly on top.
- Bake the Brownies: Place the pan in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but not raw batter.
- Cool and Serve: Allow the brownies to cool completely in the pan for 30 minutes to an hour to set properly. Once cooled, cut into 16 servings and enjoy.
Notes
- To make flax eggs: mix 1 tablespoon milled flaxseed with 3 tablespoons water per egg, and let sit for 5-10 minutes until gelatinous.
- You can substitute ground almonds with almond flour for a finer texture.
- Ensure the almond milk is unsweetened to maintain balance of sweetness.
- Do not over-mix the batter to keep the brownies fudgy and dense rather than cakey.
- Storage: Keep brownies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
