Whether you are vegan or not, you will fall in love with these fudgy vegan chocolate brownies. Made with wholewheat flour, 100% cocoa, unrefined sugar, oil and ground flaxseeds, these are perfect for any time treats and thoughtful gifts to friends and family!
Prep Time15 minutesmins
Cook Time20 minutesmins
Resting Time10 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American, Vegan, Vegetarian
Keyword: Chocolate, Eggless baking
Servings: 12
Calories: 148kcal
Equipment
Mixing Bowl
Measuring cups & spoons
Baking Tray
Ingredients
½cupCanola Oilor any light unflavored oil
1cupunrefined sugar¾ cup for less sweet
2tbspground flaxseed
1tspvanilla extract
1tspbaking powder
1pinchsalt
½cup100% cocoa powderunsweetened
¾cupwhole wheat flour
Instructions
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! :-)
Notes
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! :-D