Vegan Life | Recipes
July 13, 2020
As a vegan, I have been brownie-deprived for a very long time. I've tried many vegan recipes, and none quite stacked up to the brownies I made from a box as a child, with the chewy edges and fudgy middle. Until now. I finally found a brownie recipe that I was able to veganize to replicate that perfect flavor from my youth. It's based on a (non-vegan) recipe from Tessa Arias on her blog Handle the Heat. So without any more of the blah blah blah, here's the recipe:
Prep Time30 minutes
Cook Time30 minutes
Total Time60 minutes
Preheat the oven to 325 degrees.
Grease an 8x8 metal baking pan.
In a small bowl or measuring cup, mix the water and ground flax and set aside until thickened (approximately 5 minutes).
In a small saucepan, melt the vegan butter over medium-low heat until melted. Add in the granulated and turbinado sugars and mix well.
Transfer the butter-sugar mixture to a large mixing bowl and mix in the flax-water mixture, vanilla, and oil.
Sift the cacao (or cocoa), then add it to the wet mixture and mix well.
Sift together the flour, cornstarch, salt, and baking soda, then mix into the batter.
Pour the batter into your greased pan, and bake at 325 degrees for 30 minutes.
(Warning: This is the most difficult step). Allow brownies to cool completely before cutting and enjoying them!
These brownies are meant to be fudgy, so they may appear undercooked, even though they're fully cooked!
Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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