Vegan Brownies

Vegan Brownies

•    1.5 tbsp ground flax + 3 tbsp water, whisked
•    3/4 cup all-purpose flour or gluten free flour
•    1 cup whole almonds, ground into a flour/meal & sifted (OR sub 1.5 cups almond flour)
•    1/2 cup cocoa powder
•    1/2 tsp kosher salt
•    1/4 tsp baking soda
•    1/4 cup + 2 tbsp non-dairy butter substitute
•    1/2 cup + 1/4 cup non-dairy chocolate, divided
•    1 cup + 1/4 cup organic cane sugar (note: a reduction in sugar will lead to a more cake-like brownie)
•    1/4 cup + 2 tbsp almond milk
•    1 tsp vanilla
•    1/2 cup finely chopped walnuts
1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.
2. In a blender or processor, process almonds into a meal/flour. Sift out large pieces. Or use store bought almond meal/flour. In a large bowl, whisk together the dry ingredients (flours, cocoa, salt, soda).
3. In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45 seconds until melted. Stir well and add in flax egg, sugar, vanilla, and milk. Whisk.
4. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing! Now fold in the walnuts and remaining 1/4 cup chocolate chips.
5. Scoop batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even.
6. Bake for 32-34 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. DO NOT REMOVE BROWNIES (uh oh I’m yelling!) until completely cool or they will crack apart. After an hour or so, gently separate edge of brownie from pan with a butter knife and place on a cooling rack. Cool completely and slice carefully. Some cracking when slicing is normal and I say it gives the brownies character, right? Store in air-tight container for up to 3-4 days.

Posted on November 22, 2016 and filed under desserts & sweets.