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Ingredients ▢ 2 tablespoon ground flax seed ▢ 5 tablespoon water (74ml – used with flax) ▢ ½ cup water (118ml – used for simple syrup) ▢ 1 ½ cup vegan cane sugar (300g) ▢ 1 ½ cups all-purpose flour (180g – use GF if needed – see post for details) ▢ ¾ cup dutch processed cocoa powder, sifted (60g) ▢ ¼ cup powdered sugar (33g) ▢ ½ tablespoon espresso powder, optional ▢ ¾ teaspoon salt ▢ ½ cup vegetable oil (118g) ▢ 2 teaspoon vanilla extract ▢ ¾ cup vegan chocolate chips, divided (130g) ▢ ¾ cup walnuts, chopped (Optional) (85g) US Customary – Metric Instructions Preheat oven to 350F/ 176C. Line an 8×8* pan with parchment paper with overhang and grease the pan with cooking spray. To make flax egg – In a small bowl, whisk ground flax seed and 5 tablespoon of water. Set aside. To make simple syrup – In a sauce pan over medium heat, add cane sugar and ½ cup water. Stir to combine, heat for about 6-8 minutes, and the sugar has dissolved completely. (DO NOT add more water. DO NOT let come to a boil or the mixture will evaporate) While waiting, in a large bowl, add in the flour*, cocoa, powdered sugar, espresso powder (if adding), and salt. Whisk together. Once simple syrup is ready, while hot, add it along with vegetable oil, vanilla, and flax egg. Combine with a spatula just until combined. Do not overmix. Batter should be fudgy and pourable. See video for reference. If adding walnuts, add now along with ½ cup vegan chocolate chips. Fold to combine. Do not over mix. Pour batter into greased pan. Top with remaining ¼ cup chocolate chips. Bake for 35-40 minutes. A toothpick may not come out clean since they are fudgy. Remove from the oven and let cool completely before slicing. The brownies need time to set up. For a firmer brownie, place in fridge. Slice in 16 equal sized pieces (or desired size) Store leftovers in an air tight container.