How to make Vegan Brownies (Made with Flax Seeds)

Measure out 125 grams of room temperature water and add 60 grams of ground or milled flaxseed to it.

Whisk the flaxseed into the water and let it rest for about 5 minutes to hydrate.

Prepare a baking tray measuring 33 cm by 23 cm and spray the base with oil to stick the baking paper.

Cut the baking paper to size, making slits at the corners to help lay it flat, and smooth it out with a flat scraper.

Preheat the oven to 175 degrees Celsius.

After 5 minutes, the flaxseed mixture should look thick and soil-like.

Melt 115 grams of vegan butter or vegetable spread in a small pot over low heat, whisking halfway to maintain emulsification.

In a large bowl, combine 200 grams of caster sugar and 220 grams of light brown sugar, then mix well.

Add 15 grams of vanilla essence to the sugar mixture and mix again.

Spoon in the hydrated flaxseed mixture and mix roughly until combined.

Sift 125 grams of plain flour, 80 grams of cocoa powder, 0.5 teaspoon of salt, and 1 teaspoon of baking powder into a bowl.

Pour half of the dry ingredients into the sugar mixture and gently mix, then add the rest and mix gently to avoid overmixing.

Transfer the brownie mixture to the prepared baking tray, spreading it evenly with a palette knife or spoon.

Cut 100 grams of vegan dark chocolate into pieces and place them on top of the brownie mixture in a pattern or randomly.

Bake in the oven for about 15 minutes, turning the tray after 8 minutes, and check for doneness with a toothpick.

Once the toothpick comes out almost clean, remove the brownies from the oven and let them cool for at least 1 hour before cutting.

Equipment Needed

Spice Level:

Dietary