Prep Time | 20 Minutes |
Cook Time | 35 Minutes |
Servings | Serves |
Ingredients
- 2 Egg Replacer * or 2 flax eggs
- 3/4 cup Brown Sugar
- 1/2 cup Coconut Oil melted or any neutral oil
- 1/4 cup Water
- 1 teaspoon Pure Vanilla Extract or vanilla bean paste
- 3/4 cup Cocoa Powder or raw cacao powder 60g
- 1 cup Almond Flour
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Bi Carbonate of Soda
- 1/4 cup Dark Chocolate Chips optional, but recommended
Ingredients
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Instructions
- Preheat oven to 325°F/160°C.
- In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
- Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
- Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
- When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
- For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!
Recipe Notes
- *You can use two flax eggs. Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder. Measure the tablespoon after the flax is ground up.
- If you want a less chocolatey brownie, reduce two tablespoons of the cocoa powder and bake for 40 mines.
- I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I strongly recommend these since they always turn out much better than flax eggs. I make two eggs as per the package instructions!
- Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
Credit : https://jessicainthekitchen.com/vegan-almond-flour-brownies-gluten-free-fudgy/
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