Fall in love with these deliciously fudgy chocolate brownies! Did I tell you they are eggless? and vegan? and that they are made with whole wheat flour, 100% cocoa, and unrefined coconut sugar?
I have a confession to make… these days home-baked cookies and cakes have become a staple in our home. It’s the weather and the lingering festive spirit in the air that makes me wanna keep baking! As soon as one thing finishes, I am ready to jump onto the next one. And these days I’m so enjoying vegan baking. Flax-eggs are just magical in that sense. I know the market has plenty of “egg substitutes” in tetra-packs but I haven’t found anything simpler and healthier than ground flaxseeds for replacing eggs in baking recipes.
These brownies are made from scratch with just 7 ingredients including baking powder, and a pinch of salt! It is a super simple recipe, requiring just one bowl and I mixed it all up with just a fork and spatula.
In India, eggless baking is very common but they are not vegan recipes. Eggless baking recipes usually use butter and yogurt. But, as I shared in the Vegan Orange Cake recipe, oil and flax eggs are perfect vegan baking substitutes. One note with using oil instead of butter is to use add a little liquid as butter is ‘fat + water’ while oil is 100% fat. (This is why butter bubbles when it is heated.) So when replacing oil with butter, I add 2 tbsp water for every 1 stick of butter (½ cup).
I made these brownies in muffin tray as it makes individual portions and gifting easy.
It is also such a beautiful way to connect with neighbors! I live in an apartment building and like in any big city, we hardly know our neighbors beyond smiling at them when crossing in the corridor. The culture of privacy inhibits us from just knocking at each other’s doors and chat for a few moments. But well, freshly baked chocolate brownies are perfect excuses for going over, introducing, and starting a new relationship! My neighbors are not vegan or vegetarian but they all love these vegan chocolate brownies and say that they couldn’t have guessed these had no eggs if I didn’t tell them.
So whether you are a vegan or not, do give these a try! These homemade brownies are eggless, vegan, fudgy, chocolatey, and healthier with flaxseeds and whole wheat flour.
Vegan Chocolate Brownies
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- ½ cup Canola Oil or any light unflavored oil
- 1 cup unrefined sugar ¾ cup for less sweet
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch salt
- ½ cup 100% cocoa powder unsweetened
- ¾ cup whole wheat flour
- To make flax eggs: Mix 2 tbsp ground flaxseed in 6 tbsp watering keep aside for 5-10 mins.
- Prepare a muffin baking tray with paper muffin cups. Preheat oven to 350ºF/180ºC/Gas Mark 4.
- Mix oil and sugar together in a large mixing bowl.
- Add in flax-eggs, vanilla extract, baking powder, salt, and 2 tbsp water. Mix until well combined. I simply used a fork to beat them but you can also use an electric beater.
- Add in the cacao powder and slowly mix it all in.
- Lastly add flour, ¼th cup at a time and mixing it in before adding more. Scrape the sides with a spatula and mix until there are no lumps in the mixture. It will have a very thick consistency and not flowing like a cake batter.
- Fill each muffin cup up to the halfway mark.
- Bake for 20-25mins till a toothpick inserted comes out clean. Remove from oven and allow to cool for 10-15mins before biting into one! 🙂
- Nutritional Information is approximate information for 1 of 12 brownies.
- Optional Add-ins: Add chopped walnuts, pecans, or chocolate chips into the batter or in individual muffin cups for additional flavor.
- To store, keep them in an airtight box in the fridge or outside in winters. The brownies stay well in the refrigerator for upto a week, unless of course hungry fingers get to them first! 😀
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