vegan brownies

These Vegan Almond Flour Brownies are the best gluten-free brownies I've ever tried! They're made in one bowl, are chewy, fudgy, rich with chocolate flavour and only 10 ingredients!

Vegan Almond Flour Brownies (One Bowl, Gluten Free & Fudgy)

Bob's Red Mill Egg Replacer* or 2 flax eggs

(100 grams) melted coconut oil oil

water

vanilla extract

cocoa powder

(112 grams) Bob's Red Mill Super Fine Almond Flour

sea salt

baking soda

vegan chocolate chips (optional, but recommended)

salt salt

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!

Vegan brownies, small batch. Easily gluten free, too!

Vegan Brownies (small batch)

almond butter

maple syrup

coconut oil

all-purpose flour (or GF brown rice flour)

salt

vegan chocolate bar, chopped (or vegan chocolate chips)

Preheat the oven to 325, and line a...

Preheat the oven to 325, and line a 9x5" bread loaf pan with parchment paper, leaving extra on the ends so that you can easily lift out your brownies when they're done.

In a medium bowl, combine the cocoa powder,...

In a medium bowl, combine the cocoa powder, almond butter, maple syrup and coconut oil. Stir well, and then microwave on HIGH for 30 seconds.

Remove from the microwave and stir to blend...

Remove from the microwave and stir to blend well.

Add the flour, baking soda and salt, and...

Add the flour, baking soda and salt, and stir for about 50 strokes to blend very well. (If you're using gluten free flour, you don't have to stir this much. Just stir until well-mixed).

Pour the mixture into the pan, and top...

Pour the mixture into the pan, and top with the chopped chocolate bar.

Bake for 30 minutes.

Remove from the oven, let cool completely, and...

Remove from the oven, let cool completely, and then chill in the fridge for best results. They cut the most evenly if they're well-chilled. You could dig in right away, though they will be slightly messy.

https://mediavine-res.cloudinary.com/video/upload/kiafctmka2bitue1hxzw.mp4

Vegan Brownies

Sweet &amp; Spicy Vegan Brownies

coconut/caster sugar

non-dairy butter

coconut milk mixed with tsp apple cider vinegar

oat flour

cacao powder

tsp baking powder

g chopped dark chocolate

pesto

chocolate

tbsp cacao powder

Preheat your oven to 175c and line a brownie tin with grease proof paper.

In a mixing bowl, cream together the vegan butter and sugar until light and fluffy. Whisk in the coconut milk, then fold through all of your dry ingredients and pesto, until you&#039;re left with a smooth batter.

Stir through the chopped dark chocolate and transfer the brownie mixture into your cake tin. Place the brownies into the oven for 25-30 minutes then allow to cool completely.

For the topping, mix together the vegan spread, coconut oil and cacao powder. Spread this over the cooled brownies and slice into squares.

With wholesome ingredients and absolute decadence, anyone can enjoy my fudgy vegan brownies recipe.

Egg Free Brownies Recipe (Vegan)

(4 ounces 115 grams) sugar (coconut

almond flour

(1 1/3 ounces 37 grams) cocoa powder

(3 ounces 85 grams) bittersweet chocolate,

(2 1/2 ounces 71 grams) creamy unsalted almond butter

(1 ounces 28 grams) coconut oil (or vegetable oil)

(1 ounces 28 grams) maple syrup

First, prepare the flax eggs by combining the ground flax with water. Allow sitting for 15 mins while preparing the rest of the batter.

Preheat your oven to 350°F (180°C) and line an 8x8 inch square pan with parchment paper.

In a large bowl combine the sugar, almond flour, cocoa powder, baking soda and salt, set aside.

In a medium, microwave-safe bowl, melt the chopped chocolate. Once melted add in the almond butter, coconut oil, maple syrup and vanilla and stir.

Allow to cool slightly then add in the flax eggs and whisk until evenly combined.

Whisk the dry mixture into the wet until just combined (be careful not to over mix). Then fold in the chopped chocolate.

Transfer the batter to the lined baking pan and bake for 20-25 minutes or until just set in the center. Take care not to over bake or they won&#039;t be as fudgy on the inside.

Allow cooling completely to room temp before cutting into squares. Store covered in the refrigerator for up to 4 days or freeze and thaw for another time.

These vegan brownies are the fudgiest, most delicious, best brownies ever! Super easy to make, loaded with chocolate and soon to be your new favorite recipe.

Fudgy Vegan Brownies

(188 grams) All Purpose Flour*

(86 grams) Cocoa Powder (Unsweetened)

tsp Baking Powder

Salt

(170 grams) Vegan Butter

(90 grams) Vegan Chocolate Chips

Tbsp Ground Flaxseed Meal

(120 milliliters) Hot Water

(400 grams) White Granulated Sugar

tsp Vanilla Extract

(175 grams) Vegan Chocolate Chips (plus more to place on top of the brownies before baking)

Before you start making your brownies, add the 3 tablespoons of ground flaxseeds to a bowl and then pour over the 1/2 cup (120ml) hot water from the kettle. Leave it to sit while you prepare your other ingredients.

Preheat the oven to 350°F (180°C) and spray a 9&#215;9 square baking dish* with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside. 

Sift the all purpose flour and cocoa powder into a mixing bowl and add the baking powder and salt. Mix together. 

Add the vegan butter and 1/2 cup chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted. 

Now add the flax eggs, white granulated sugar and vanilla extract to the melted vegan butter and chocolate and whisk it in with a hand whisk. 

Pour this out over your dry ingredients in the mixing bowl and mix into a thick brownie batter. 

Add the cup of chocolate chips and mix in. 

Transfer the brownie mix to your prepared 9&#215;9 square baking dish and smooth down. 

Add a few more chocolate chips directly to the top of the brownies. 

Place into the oven and bake for 35-40 minutes. 

The brownies are done when they are dry and shiny on top and a toothpick inserted into the center of the brownies comes out with moist crumbs (or melted chocolate) but not wet batter. 

Let the brownies cool and firm up for 15 minutes in the pan before using the parchment paper overhang to remove them from the pan and place onto a wooden board. Let them cool completely before slicing.

Try these soft, squidgy brownies, without the dairy or eggs. They're perfect for vegans and people following a dairy-free diet and taste utterly divine.

Vegan brownies

tbsp ground flaxseed

dark chocolate, roughly chopped

coffee granules

vegan margarine, plus extra for greasing

self-raising flour

ground almonds

¼ tsp baking powder

golden caster sugar

Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.

In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.

Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.

Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.

The easiest vegan brownies! Dense &amp; chocolatey, these brownies make the best easy vegan dessert.

flour

tsp salt

vegan butter

sugar

tsp vanilla extract

apple sauce

Preheat oven to 325° Fahrenheit. Line a 9&quot;x9&quot; baking dish with parchment paper.

Mix dry ingredients together then add the wet ingredients and mix well.

Pour batter into prepared baking dish and bake for 30 minutes or until toothpick inserted in the center comes out clean.

Let cool, then lift parchment out of baking dish and cut into squares.

Like a chocolate truffle in brownie form, Homemade Espresso Brownies - gluten free + vegan are melt in your mouth and so simple to make. Fudgy or chewy, you decide! See notes for fudgy or cakey brownies. **These brownies hold together better if rested overnight (a practice in patience!)&nbsp; But, if you just can't wait, put a slice in a bowl with ice cream and fudge sauce and eat with a spoon - it doesn't matter if they hold together!&nbsp;

Homemade Espresso Brownies - gluten free + vegan

Tbs (30 grams) Unsweetened Cocoa Powder (I use Rodelle)

tsp Baking Soda

tsp Fine Sea Salt

C (110 grams) Espresso or Strong Coffee (fresh brewed)

tsp Vanilla Extract (I use Rodelle)

C (70 grams) Almond Butter (room temperature)

C (155 grams) Cane Sugar

C (100 grams) 60%

In a medium mixing bowl, measure in the oat flour, tapioca flour, cocoa powder, baking powder, baking soda and salt. Whisk to distribute the dry ingredients. Set aside.&nbsp;

In a medium mixing bowl add the chopped dark chocolate. Pour the hot espresso over the chocolate, leaving it to set for one minute. Whisk to incorporate and melt the chocolate, then add the vanilla extract, almond butter, and sugar. Whisk until smooth.&nbsp;

To the wet ingredients, add the dry ingredients. Whisk vigorously for one minute so no clumps remain. Set aside.&nbsp;

Position the oven rack in the center and preheat to 350F (180C). Use pan spray or melted coconut oil to lightly grease an 8" square baking pan. Line pan with two crisscrossed pieces of parchment paper cut to size so that the paper lines the walls. Lightly spray or oil the surface and sides of the parchment. Set aside.&nbsp;

Once the oven is preheated, mix the chocolate chips into the brownie batter - the batter will be very thick. Spoon the batter into the pan and spread it evenly in pan. The layer will be thin.&nbsp;

For Fudgy Brownies: Bake the brownies for 18-19 minutes (I pull mine at 18 minutes). The toothpick test for doneness wont work here since these are fudgy, chocolate chip brownies, but the center will be soft, and the edges firm. Remove from oven and cool for one hour or longer before removing from the pan or cutting. The center will sink slightly. Resting the brownies for at least 8 hours improves their texture and ability to hold together. Remove the brownies from the pan like a cake (this tutorial may help, just don't remove the parchment!) by placing a small parchment lined sheet pan on top of the brownie pan then turning the brownies out. If the brownies don't fall on to the pan, flip them back over and use a small pairing knife to ease the corners and edges of the brownies. Repeat turning the brownies out. Lifting these fudgy brownies out of the pan with the parchment as handles wont work because the structure is too soft (I've tried it and made a mess!). Carefully flip the brownies back over, using the same method, so that the top is facing up. Now they're ready to cut (see cutting instructions below).For Chewy/Cakey Brownies: Bake the brownies for 21-22 minutes. To test for doneness, use a toothpick to poke around to find a 'no chocolate chip' spot. The toothpick should come out with a few crumbs when they're ready.&nbsp;Remove from oven and cool for at one hour or longer before removing from the pan or cutting. The center will stay lofty and should not sink. Resting the brownies for at least 8 hours improves their texture and ability to hold together. Use the parchment has handles to carefully lift the brownies from the pan.&nbsp;Now they're ready to cut (see cutting instructions below).

How to Cut Brownies: After removing the brownies from the pan and to get the cleanest cut, use a large serrated knife and dip it in very hot water (I use a tall glass). Wipe the knife dry then cut firmly down without dragging the knife through the brownies to get it out - just lift it straight back up. Repeat until all cuts have been made. Lift the brownies with a spatula, gently nudging them from the parchment.Serve rewarmed with ice cream and fudge sauce.&nbsp;How to Rewarm Brownies: We all love warm brownies with ice cream! To rewarm, place in a 350F oven for about 10 minutes.&nbsp;How to Store Brownies: Store brownies at room temperature in a covered container for up to four days.&nbsp;How To Freeze Brownies: Wrap snugly in foil, then place in a storage container or bag. Freeze for up to a month. Thaw at room temperature.&nbsp;

For the Brownies:

Easy vegan brownies made with simple ingredients. Chocolatey, rich and so satisfying.

Simple Vegan Brownies

butter

natural cane sugar

batches flax eggs

tsp sea salt

dutch-process cocoa powder

all-purpose flour

Optional Add-Ins: walnuts, hazelnuts or chocolate chips

Preheat oven to 350 degrees F (176 C) and spray 7-8 standard-sized muffin tins with cooking spray (amount as original recipe is written // adjust if altering batch size). Alternatively, fit each with a paper liner.

Prepare flax eggs in a small bowl and let rest for 5 minutes.

Place butter in a large mixing bowl and melt in the microwave. Then stir in the flax egg, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in any mix-ins - chocolate chips or walnuts would be excellent here.

Scoop batter evenly into 7-8 muffin tins (as original recipe is written) until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will get crumbly. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.

Store in an airtight container to keep fresh for a couple days. Freeze for long-term storage.

Simple, raw vegan brownies studded with walnuts and cacao nibs! A 5-ingredient coconut oil chocolate ganache is optional but recommended for a fudgy, decadent finish. A healthier vegan, gluten-free dessert!

No-Bake Vegan Brownies with Chocolate Ganache

walnuts

almonds

dates ((pitted // if dry, soak

cacao powder cocoa powder

Tbsp cacao nibs ((plus more for topping))

almond milk

dairy-free dark chocolate ((chopped))

Tbsp coconut oil ((melted //

Place 1 cup walnuts (as original recipe is written // use 2/3 of the total if altering batch size) and the almonds in food processor and process until finely ground.

Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.

Add the dates to the food processor and process until small bits remain. Remove and set aside.

Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.

Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.

Add the brownie mixture to a small parchment lined 8x8 dish&nbsp;(as original recipe is written // adjust if altering batch size) and before pressing, add remaining 1/2 cup roughly chopped walnuts (as original recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.

Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square - this will make the brownies slightly thicker and more dense.

Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 (amount as original recipe is written // adjust if altering batch size) even squares (If adding ganache, slice afterwards!).

FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.

Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.

Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.

Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.

Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares (amount as original recipe is written // adjust if altering batch size).

Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).

https://www.youtube.com/watch?v=f9mIgawO7zI

Simple, raw vegan brownies studded with walnuts and cacao nibs! A 5-ingredient coconut oil chocolate ganache is optional but recommended for a fudgy, decadent finish. A healthier vegan, gluten free dessert!

Full Recipe: https://minimalistbaker.com/no-bake-vegan-brownies-with-chocolate-ganache/

Music: "Warm Body" by Cafune: https://soundcloud.com/wearecafune/warm-body

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No-Bake Vegan Brownies with Chocolate Ganache | Minimalist Baker Recipes

These chickpea brownies taste super rich and fudgy but are completely gluten free, vegan, and made with natural ingredients. If you're craving brownies but want something a bit more light, this recipe is for you. Don't worry, you cannot taste the chickpeas one bit!

Fudgy Chickpea Brownies

chickpeas

tsp baking soda

natural sunflower seed butter*

non dairy milk

tsp kosher salt

dark chocolate

full fat coconut milk (from a can)

Cacao nibs,

Flaky sea salt,

Add the drained and rinsed chickpeas to a saucepan and fill with enough water to cover the chickpeas by 1/2 an inch. Sprinkle in the baking soda.

Bring to a boil, then reduce the heat to medium and simmer for about 15 minutes.

The chickpeas should turn really tender. Drain the chickpeas in a fine mesh strainer but do not rinse.

Transfer the hot chickpeas to a food processor and spread the chickpeas around so they can cool down a bit faster. Allow the chickpeas to cool for 10 minutes before continuing on.

In the meantime, preheat the oven to 350F and grease and line a 8&#215;8 square baking dish with parchment paper. Allow the paper to hang up and over the sides for easy removal later on.

Once the chickpeas have cooled, add the maple syrup, sunflower seed butter, vanilla, and milk to the food processor. Blend until smooth.

Add in the oat flour, cocoa powder, and salt and blend again until smooth. The mixture should turn thick, just like brownie batter.

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