Perfect Vegan Brownies

• Refrigerated

  • 2 Flax eggs
  • 150 ml Soy milk, plain

• Condiments

  • 150 g Vegan butter

• Baking & Spices

  • 350 g (all purpose flour, plain
  • 3/4 tsp Baking soda
  • 400 g Caster sugar
  • 100 g Cocoa powder, unsweetened
  • 200 g Dark chocolate
  • 1/2 tsp Sea salt

• Other

  • 3 tbsp Thick aquafaba

Found on yumsome.com

Description

Ingredients

• 2 flax ‘eggs’ (2 tbsp ground flaxseed + 6 tbsp water)
• 200g (7 oz) dark chocolate (at least 65% cocoa solids), broken into chunks
• 150g (5 oz) vegan butter
• 150ml (5 fl oz) plain soy milk
• 350g (12.3 oz) plain/all-purpose flour
• 100g (3.5 oz) unsweetened cocoa powder
• 400g (14 oz) caster sugar
• ¾ tsp baking soda
• ½ tsp sea salt
• 3 tbsp thick aquafaba

Directions

• Heat your oven to 180c/350f, and line an 18x28cm (7”x11”) oven dish with parchment paper.
• Mix the flaxseed with the water, and set aside to go gloopy.
• Over a low heat, melt 150g/5oz chocolate and the butter in a medium-large pan.
• Once melted, whisk in the soy milk, until it’s fully incorporated.
• Mix together the flour, cocoa, sugar, baking powder, bicarb, and salt in a large bowl.
• Add the chocolate and butter mixture, the flax ‘egg’, and the aquafaba to the dry ingredients, and mix well, until everything is incorporated, and you have a stiff batter.
• Fold in the rest of the chocolate, and tip the batter into your prepared oven dish.
• Smooth the top with a wet spatula, so that it’s even (or use the back of a large spoon).
• Bake in the centre of the oven for 30 mins. The top will be firm but the centre will still be a bit gooey – this is intentional!
• Leave the brownies to cool in the tray, then cut into 18 pieces.
• Store in an airtight container.

Nutrition