Dairy Free Brownies [Fudgy Vegan Brownies]
These Dairy Free Brownies are every chocolate lover's dream come true! They are supremely moist, chewy, super fudgy, and melt-in-your-mouth delicious. Your family and friends will find themselves polishing every crumb off the plate, vegan or not!
Servings: 15 brownies
Calories: 215kcal
Ingredients
- ¼ cup ground flaxseed meal
- ½ cup plus 2 tablespoons of soy milk (any variety)
- 1 tablespoon vanilla extract
- 2 cups of granulated sugar
- 1 cup of all-purpose flour
- 1 cup of cocoa powder
- ¼ teaspoon of salt
- 1 teaspoon baking powder
- ¼ cup plus 1 tablespoon of canola oil
- ¼ cup of vegan semi-sweet chocolate chips for topping
Instructions
- Preheat the oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper.
- In a small bowl, mix together the ground flaxseed meal, soy milk, and vanilla extract. Set aside for at least 10 minutes to allow the mixture to thicken.
- In a large bowl, combine the sugar, flour, cocoa powder, salt, and baking powder and whisk until well mixed.
- Add the flaxseed meal mixture and canola oil to the dry ingredients and mix just until combined. Do not overmix.
- Spoon the thick brownie batter into the prepared baking dish. Sprinkle the top evenly with the vegan chocolate chips.
- Bake for 45 minutes. Allow to cool fully in the pan. For the fudgiest texture, refrigerate overnight or for at least 4 hours before slicing and serving.
Notes
- Don't overmix the ingredients. For all baked items, this is a good policy. Aerating the recipe by overmixing the dry and wet ingredients results in cakey brownies.
- Sift the dry ingredients. To make a clump-free batter mixture, sift the cocoa powder before mixing it with the wet ingredients.
- Use the highest-quality vegan chocolate you can get at a reasonable price. Since plant-based chocolate is the main ingredient in brownies, it's critical to use the best vegan chocolate you can find and afford.
- Use parchment paper to line your baking pan. This makes removing the baked brownies from the pan and slicing them much easier. It also eliminates the need to oil the pan. These brownies are rich and luscious without the need for any additional oil or vegan butter.
- Don't start slicing brownies too soon. Slicing the brownies too soon can turn them into a sticky lava cake. Remember that brownies continue to cook even while resting. Also, cutting a warm brownie can cause it to fall apart. Let it cool down before slicing.
- Allow extra fudgy brownies to firm up in the fridge for an hour or two after they've cooled. This is the way to go if you enjoy incredibly thick, dense brownies.
- Don't overbake the brownies. A toothpick comes in handy here. If you poke it in the brownies and it comes out with uncooked batter, leave it for a few more minutes. On the other hand, if you pull the toothpicks out with only a little vegan chocolate/gooeyness on them, your brownies are ready.
Nutrition
Calories: 215kcal | Carbohydrates: 39g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 73mg | Potassium: 131mg | Fiber: 3g | Sugar: 28g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
