Rich and Fudgy Vegan Brownies




Hey, guys! 


So, I've decided to share the recipe for my rich and fudgy vegan brownies with y'all because everyone needs a little (or a lot of) chocolate in their life sometimes. These brownies did not last long in my kitchen; I couldn't get enough of them! 




When I took them out of the oven they fell a part a little and had a slightly mealy consistency, but once they had cooled for about an hour they were SO fudgy. I stored mine in the fridge, and when I ate one the next day, it was even better--it made a world of a difference! If you don't like dense or fudgy brownies, you could try using almond flour instead of meal, which might help! 


I'd like to try these out with less sugar and oil, and possibly make them grain free at some point as well, but for now, these'll do!! :)





Recipe

2 chia eggs*
1/2 cup melted coconut oil
1/2 cup brown sugar
1/2 cup nut milk (I used almond)**
4 tbs agave nectar/maple syrup
1/2 tbs vanilla extract
1/2 cup AP flour
1/2 cup almond meal***
1/2 tsp baking soda
1.5 tbs corn starch
 A pinch of sea salt
3/4 cup cocoa powder
1/4 cup vegan chocolate chips chopped (or use mini)


  1. Preheat oven to 330 degrees F and lightly grease an 8x8-inch baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick, and the parchment will make it easier to get your brownies out!).
  2. Prepare chia eggs (Flax are fine, too! I find that chia tastes better in baked goods!) in a small mixing bowl. Set aside for about 10-15 min.
  3. Add your coconut oil, brown sugar, milk, agave nectar/maple syrup, and vanilla extract to a large mixing bowl. Whisk thoroughly to combine.
  4. Add chia eggs and whisk once more until combined. 
  5. Add flour, almond meal, baking soda, corn starch, sea salt, and cocoa powder to a medium sized bowl and mix.
  6. Fold dry ingredients into the wet slowly with a rubber spatula until just mixed, then add vegan chocolate chips.
  7. Put the brownie batter into the prepared baking dish and spread into an even layer with the spatula. 
  8. Bake for about 15-20 minutes, or until the edges appear dry and the center no longer looks as though it's wet.
  9. Remove from oven and let cool in the pan for at least 10 minutes. I've found that they have a nicer consistency after about 45 min to an hour. 
  10. Once completely cooled, you can store the brownies in an airtight container at room temp for a few days. I prefer to keep them in the fridge, though, because they have a very rich and fudge-like consistency when cold.
*To make chia eggs (makes 2--what you need for the recipe!): 3 tbs chia seeds mixed with 5 tbs of water. Let it sit for about 10-15 min or until it forms into a jello-like consistency.
**Make sure to either warm up your milk a bit or use milk closer to room temp, so that your coconut oil won't form back into its solid state--you'll have pieces of coco oil in your batter!
***I used almond meal for this recipe, but I think that almond flour would work just as well. The consistency of your brownies may be smoother and less dense that way.

I hope you enjoy!

Xoxo,

Anastasia



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