Egg Free Brownies Recipe (Vegan)
User Reviews
4.6
Egg Free Brownies Recipe (Vegan)
Description
The Egg Free Brownies Recipe uses a mixture of flaxseed and water as an egg substitute, creating a vegan binding agent that helps maintain moisture and structure. Almond flour and cocoa powder form the dry base, combined with sugar and baking soda to aid leavening. Melted bittersweet chocolate and almond butter add depth and richness, while maple syrup contributes both sweetness and softness. The batter is carefully mixed to avoid overworking, then baked until the center is just set, producing a fudgy interior contrasted by a lightly firm exterior. Folding in chopped chocolate pieces provides textural contrast and pockets of melted chocolate. These brownies are best cooled fully before cutting and can be refrigerated or frozen for later enjoyment.
Ingredients
- 2 flax seeds mixture needs to sit for 15 minutes, used as flax eggs - 2 tbsp ground flax mixed with 5 tbsp water
- 2/3 cup sugar 4 oz/115 g, coconut or brown
- 1/2 cup almond flour 2 oz/57 g
- 1/3 cup cocoa powder 1 1/3 oz/37 g
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup bittersweet chocolate roughly chopped, 3 oz/85 g
- 1/3 cup almond butter creamy, unsalted, 2 1/2 oz/71 g
- 1/4 cup coconut oil 1 oz/28 g, or vegetable oil
- 1/4 cup maple syrup 1 oz/28 g
- 1 teaspoon vanilla extract
- 1/3 cup chocolate roughly chopped, 2 oz/57 g
Notes
- To make a paleo version using eggs, substitute with 1 whole egg plus 1 egg yolk at room temperature and follow the same preparation steps.
User Reviews
Overall Rating
4.6
You'll Also Love
