The most recent vegan “discovery” I’ve made is you don’t need eggs to make delicious vegan brownies but you do need ground flax seeds to make “flax eggs”. You don’t need butter either, you need Earth’s Balance vegan butter which tastes EXACTLY like butter. Just because I’m living a plant based vegan lifestyle it doesn’t mean I don’t need a brownie occasionally and these little beauties hit the spot.
As stated above the butter and eggs were the first two ingredients to go, then there’s the sugar. Refined white sugar is of course horrible for you and I’ve read it contains bone char. Ground up bones from dead animals is definitely NOT what I want in my brownies. For more info on this rather startling fact click here. Since white sugar was now out of the question I decided on coconut sugar, there’s no ground up bones in it so therefore a definite improvement. Then the flour. White flour is of course horrible for you too, so I went with spelt which absolutely does have a coarser taste and feel because it’s less processed and has more fiber, which is totally better for you.
Finally there’s the chocolate. I used Sunspire Dairy free chocolate chips which worked wonderfully. For a list of vegan chocolate options I went to PETA’s website, here’s the link.
The brownies are fabulous as they are but if want a little more of a decadent taste go ahead and make the glaze. I used organic confectioner’s sugar (no bone char) but please be aware you will need to sift it, it’s very lumpy and unless it’s sifted the glaze will have lumps too. I don’t know about you but that’s the sort of thing that really irritates me.Print
- 4 tablespoons ground flax seed
- 1/2 cup + 2 tablespoons water
- 2/3 cup vegan butter melted (I used Earth’s Balance)
- 1 1/2 cups coconut sugar
- 1 1/2 teaspoon pure vanilla extract
- 1 cup spelt flour
- 1 cup cocoa powder (Hersheys)
- 1 teaspoon kosher salt
- 1 cup non-dairy chocolate chips
For the Glaze:
1/4 cup coconut oil – melted
1 cup organic confectioner’s sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1-2 teaspoons water – if needed
Pre heat the oven to 350 F
Generously grease an 8 inch square tin.
Place the ground flax seeds in a bowl and add the water, stir and allow to sit for 10 minutes until the mixture thickens.
In a medium bowl combine the vegan butter, coconut sugar, vanilla extract and flax eggs.
In a large bowl combine the spelt flour, cocoa powder and salt. Reserve 1 tablespoon of the flour to mix with the chocolate chips.
Add the wet ingredients to the dry and gently combine, add the the chocolate chips and reserved tablespoon of flour. Stir to combine. Pour the batter into the tin, place in the middle rack of the pre heated oven. Bake for 30 – 35 minutes until just set. Don’t over cook!
Remove the brownies from the oven, allow to cool in the pan for 15 minutes, then turn out onto a rack to thoroughly cool. Cut into squares and enjoy as is or add the glaze.
To make the glaze combine all the ingredients and whisk until smooth. If the mixture is too liquidly add a little more confectioner’s sugar, if it’s too thick add a couple of teaspoons of water. Pour over the brownies.
This was my first foray into vegan baking and it was successful. Yes, they tasted a little different from the full fat dairy, sugar laden brownies of my past but they were sweet and flavorful and hit the spot when that sweet craving came knocking. What’s your experience with vegan baking? I’d love to hear and if you do make these brownies let me know how you liked them:)