After the copious amount of emails for a vegan brownie recipe that flooded my Inbox, I decided to get my hands dirty and find a recipe that works. I have used several recipes for Vegan Brownies before, some just use fruit purees instead of eggs, some use more oil and less butter, some just use vegan butter, but none of them came close to a real Good Vegan Brownie recipe, until I found this one over at the Guilty Kitchen.
I love the fact that this recipe uses a bit of whole wheat flour too, and the use of Flax-seed exceeds my previous experiments with applesauce and agave, I think this is indeed by far the best Vegan brownie I have ever tasted. It wasn’t perfectly moist and chewy as the traditional one, but then, if you set your expectations right, you will love the chocolatey taste and the dense texture of these brownies. Try it for yourself and see!
1 cup coconut oil
4 oz. bittersweet or semisweet chocolate
1 tsp vanilla extract
2 tsp instant coffee or espresso powder
1/2 cup hot water
2 cups white or brown sugar
1 cup cake or pastry flour
1 cup whole wheat flour
3/4 cup dutch process cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 Tbsp flax seeds (ground)
6 Tbsp hot water
** You can use 2 cups AP flour instead of the 2 types of flours above
Preheat oven to 350°F and grease an 8 x 8 pan.
In a double boiler or a bowl set atop a pot of gently simmering water, melt the coconut oil, chocolate squares and vanilla together.
Mix the coffee (or espresso) powder with the 1/2 cup of hot water and stir into the chocolate mixture. Add sugar and remove from heat. Let the sugar dissolve slowly in the chocolate.
In another bowl, sift together the flours, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
In yet another bowl (small one), mix the flax seeds and 6 Tbsp of hot water, allow to sit for 2-3 minutes, to let the flax thicken.
Combine the chocolate mixture with the flour mixture and stir well to incorporate. Add the thickened flax and stir that in as well.
Pour the batter into the greased baking pan and bake for 30-40 minutes. Start checking the brownies after the first 30 minutes to ensure it is baking evenly.
Use the toothpick test to evaluate that the brownies are done, then remove them from the oven, set atop a cooling rack and let it cool down completely. If you attempt to eat them before they are properly cooled, they will crumble. When they are properly cooled, use a serrated knife to slice the pieces and enjoy their chewy dense texture.