Decadent Vegan Brownies

Decadent Vegan Brownies


          This brownies are rich, creamy, and spongy - I was reading David Lebovitz's blog post about Helene's Brownies, and I had to get out of my seat and into the kitchen to make a vegan brownie rich enough to satisy me after seeing those photos.   Result!


          These really do feel like they have eggs in them.  Normally I make dense brownies, but this time I was aiming for something a bit fluffier, and, having recently bought a kilo of chia seeds (I eat a lot of chia pudding!)  I thought I'd give them a shot.  I generally just ignore eggs in recipes, with quite a lot of success, but since this brownie has very little flour, the chia does a great job of binding everything together.

          You can definitely subsitute flax seeds for the chia, if you prefer it.  It's also important, with either of these seeds, that you blend them very thoroughly, and combine them very carefully - you definitely don't want a large lump of chia or flax in your brownie batter.  Unless you like pockets of gel. 



Decadent Vegan Brownies

Total Time: 25 minutes
Serves: made 8 wedges (enough for 4 people)

75g coconut oil, melted
100g dark chocolate, melted
1/4 cup cocoa powder
3/4 cup packed light brown sugar
2 tbsp well ground chia seeds
1 cup strong coffee (hot)
1/2 tsp vanilla
1/4 tsp salt
1/4 tsp baking soda
1/2 cup flour
handful of vegan chocolate chips (optional, but definitely takes it to another level!)

Combine the melted coconut oil, chocolate, vanilla and coffee in a large bowl.  Mix in cocoa and brown sugar, followed by the salt, baking soda, and flour.  Let rest for 10 minutes, then head oven to 180C/350F.  Stir in the chocolate chips, if using.  Pour into a lined pie dish (mine is approx. 10 inches in diameter).  Bake for 7-10 minutes, or until the middle is just barely set.  Under, rather than overbake, if uncertain.  Let cool slightly, but definitely enjoy these warm, so the chocolate chips will be melted.

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