- 2 flax eggs
- ½ cup vegan butter
- ¾ cup white sugar
- ½ cup brown sugar
- ¾ cup cocoa powder
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Preheat the oven to 325 degrees F. Line an 8x8 baking pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil. Prepare the flax eggs and set aside. Fill a pot with a couple inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot - the bottom of the bowl should not touch the water - and remove from heat. You can also use a double boiler. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
Stir in vanilla extract and flax "eggs" to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
Remove brownies from the oven and let cool for at least 30 minutes before slicing.
Serving and Storing - When your brownies are completely cool, slice them with a sharp knife and clean it off between each cut so that you can get clean, crisp edges Serve brownies at room temperature or rewarm them and serve them with coconut ice cream for a delicious dessert. Store brownies in an airtight container at room temperature for up to 5 days. You can also wrap the brownies in plastic wrap and place them in the freezer up to 2 months.
Variations - You do not need to use a double boiler for this recipe; a microwave works fine. However, a double boiler does give you more control and helps you avoid burning the sugar or cocoa powder.
- For chewy brownies, bake them at a low temperature. This allows the whole brownie to bake inside and out. For fudgy, gooey brownies, you can set your oven temperature a bit higher (between 375-400F) which will cook the outsides with that perfect crisp while keeping the inside underdone and chewy.
- Be careful not to over-mix your batter. This will encourage the gluten to form making your bars gummy and dense.
- Line your baking pan with parchment paper so that brownies do not stick to the pan.
- Make sure to let the brownies cool completely before removing them from the pan. Otherwise, they may fall apart.
Calories: 251kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Sodium: 286mg | Potassium: 154mg | Fiber: 3g | Sugar: 28g | Vitamin A: 480IU | Calcium: 27mg | Iron: 1.7mg