With wholesome ingredients and absolute decadence, anyone can enjoy my fudgy vegan brownies recipe.
Hi Bold Bakers!
I don’t have a lot of limitations regarding what I eat but I know many of you do, so I’ve enjoyed compiling my best tips, tricks and ingredients to make all of your favorite recipes guilt-free. Although many of you loved my Best Ever Brownies, I’m empathetic to the requests for an egg-free alternative. Combined with the positive reaction to my Guilt-Free Twix-Bars, I’ve developed my wholesome and deliciously fudgy Vegan Brownies.
The best brownies are the epitome of chocolate heaven. While the thick, luxuriously yummy squares are usually achieved by mixing together a hefty amount of butter or oil with cocoa, flour, eggs and sugar, this recipe takes those ingredients and swaps them out for wholesome alternatives; the new ingredients create the same flavor and texture without the excess oil, sugar or eggs. In other words, this recipe is magical!
How do you make homemade brownies without eggs?
Eggs are used as binding agents in brownies but they are not necessary when replaced with the right substitute. In vegan brownies, eggs can be substituted with “flax eggs.” When flax meal is combined with water, it congeals together to create a gelatinous consistency similar to eggs. This process is called “blooming.” Once bloomed, the flax egg replaces the egg as the binding agent. For other egg alternatives, check out my handy and downloadable egg substitution chart.
Making a Delicious Gluten Free Dessert
I begin the recipe with almond flour (get my homemade almond flour recipe); the nutty, finely ground meal stays moist and flavorful right through the baking process. Into the almond flour, I add coconut sugar (a naturally unrefined sugar that tastes and looks similar to brown sugar), cocoa powder, baking soda and salt.
Is all chocolate and cocoa powder vegan?
That all depends. Cocoa derives from toasted, natural cocoa beans so at its core, yes, cocoa powder is suitable for vegan desserts. The same goes for chocolate. However, both can often have added ingredients in it such as milk powder. It’s important to check the label for any unwanted additives when looking for your choice powder and baking chocolate!
In addition to a ton of melted chocolate, the wet ingredients include the above mentioned flax egg, almond butter, coconut oil, vanilla and maple syrup. All of these combine to make the fudgiest of decadent brownies. The almond butter and oil make this vegan recipe densely moist while the maple syrup adds just the right sweetness – without any extra sugar.
I think it’s easy to imagine how rich and chocolaty these brownies are. While this process may seem a bit unconventional, the flavor and texture is arguably even better than your same old brownie recipe. I cannot wait for you to sink your teeth into these brownies – they’re a luxury everyone can feel good about indulging in!
Check out my other Vegan Recipes and Guilt-Free Desserts:
- 1/2 cup (2oz/57g) almond flour
- 1/3 cup (1 1/3oz/37g) cocoa powder
- 1/2 teaspoon baking soda
- 2/3 cup (4oz/115g) sugar (coconut or brown)
- 1/2 teaspoon salt
- 1/2 cup (3oz/85g) chocolate, roughly chopped
- 1/4 cup (1oz/28g) coconut oil (or vegetable oil)
- 1/3 cup (2 1/2oz/71g) creamy unsalted almond butter
- 1/4 cup (1oz/28g) maple syrup
- 1 teaspoon vanilla extract
- 2 flax eggs: 2 tablespoons ground flax mixed with 5 tablespoons water , mixture needs to sit for 15 minutes
- 1/3 cup (2oz/57g) chocolate, roughly chopped
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 almond flour, sugar, 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 and stir to combine.
Allow to cool slightly then stir in the coconut oil, then the maple syrup, vanilla and 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.
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.
* If you wish to make a paleo version with eggs, use 1 egg plus one egg-yolk at room temp and follow the same directions
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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