Over the past 7 months since starting a vegan diet I have struggled to find a brownie recipe I really like. One that was good enough to share with those most dear to me, my family and friends. There were a lot of mishaps in the kitchen and one time my attempt to make vegan brownies resulted in something as solid as a rock. I cannot lie. I still ate them anyway (I was desperate!). Fortunately, no teeth were lost from the ordeal, but I’m certain my husband would not have been surprised if that happened! There was a lot of loud crunch crunching, which reminded me of the dinner scene on National Lampoon’s Christmas Vacation.
Finally, I got with the program and tried a recipe from the best Vegan baker/cook I know- Oh She Glows. Angela Liddon, founder of Oh She Glows, also came up with my favorite recipe for Vegan Chocolate chip cookies. Therefore, it was no surprise that her brownie recipe is also the best one I’ve found to date.
To Angela’s recipe I only made two slight adaptations.
1. I replaced the almond milk with soy milk
2. I left out the walnuts. Going for pure chocolate goodness!
Angela is so kind in allowing me to share her fabulous recipe with you here.
- Flax Egg = 1.5 tbsp ground flax + 3 tbsp water, mixed together in a small bowl
- 3/4 cup all-purpose flour
- 1 cup raw whole almonds, ground finely in food processor to make a flour/meal
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 6 tbsp Earth Balance
- 3/4 cup semi-sweet chocolate chips (non-dairy), divided into 1/2 + 1/4 cups
- 1 tsp vanilla
- 1/4 cup + 2 tbsp soy milk
- 1 -1/4 cups sugar
Pre-heat oven to 350◦F.
Line pan (approx. 9x9) with parchment paper.
Grease pan with baking spray.
In a large bowl mix dry ingredients (almond meal, flour, cocoa powder, salt, & baking soda)
In a medium microwave safe bowl add ¾ cup chocolate chips and earth balance. Microwave for 45 seconds (or until melted); stir.
To the melted chocolate whisk in vanilla, soy milk, and sugar.
Poor melted chocolate mixture over the dry ingredients and stir until combined.
Add remaining ¼ cup chocolate chips, stir.
Poor brownie batter into prepared pan.
Bake for approximately 35 minutes.
Tip: *Let cool completely (2 hours), before gently removing from pan and cutting.
For those interested Angela also offers a Gluten-Free recipe option as well.
Happy Baking, my lovely friends!