Vegan Brownie: Exquisite And Super Chocolatey Recipes

Perfect to share with family, friends or colleagues, the vegan brownie is an ultra chocolatey dessert to enjoy with or without an occasion. Gourmet and strong in chocolate, this fondant cake of American origin is reinvented in a vegan version to appeal even to people who do not consume dairy products or eggs. Treat yourself to a gourmet chocolate break with our exquisite and irresistible vegan brownie recipes and a cup of Dalgona coffee or a hot chocolate (for true chocolate lovers)!

Vegan brownie: what alternatives to eggs and milk?

Either for reasons of intolerance (to lactose, eggs, etc.) or because you like culinary experiments, our vegan brownie recipes (some gluten-free and no-bake) are perfect to treat your loved ones with gourmet, varied and delicious desserts. healthy. As an alternative to animal milk, you can prepare your own vegetable milk (based on almonds, oats, coconut etc.). To substitute for eggs, you can use 1 tbsp. tablespoons of ground flax seeds + 2 tbsp. tablespoon water (for 1 egg) or 1 tbsp. chia seeds + 2-3 tbsp. tablespoon of water.

Explore the vegan universe and making your favorite vegan brownie will soon be a cinch!

Gluten-free vegan brownie recipe: melting, rich and super chocolatey

Ingredients:

• 2 flax eggs or 2 tbsp. tablespoons of ground flax seeds (14 g) + 5 tbsp. tablespoon water (57 ml)

• ½ cup melted vegan butter (or coconut oil)

• ½ cup coconut sugar (or organic cane sugar)

• ¼ cup maple syrup (or 'agave)

• 1 tsp. vanilla extract

• ¾ tsp. of baking powder

• ¼ tsp. teaspoon sea salt

• ½ cup unsweetened cocoa powder

• ¾ cup gluten-free flour mix

• ¼ cup almond flour

• 1/3 cup pecans or walnuts (optional)

• 1/3 cup vegan chocolate chips (optional)

Preparation:

1. Preheat the oven to 176 ° C. Lightly grease an 8 x 8 inch baking dish with coconut oil, then line it with parchment paper.

2. Prepare the flax eggs in a small bowl and set aside.

3. Place the vegan butter, coconut sugar, maple syrup and vanilla extract in a large bowl. Whisk well to combine until the sugar begins to dissolve. Stir in the flax eggs and whisk once more until combined.

4. Then add the baking powder, sea salt and cocoa powder and whisk.

5. Put the mixture of gluten-free flour and almond flour and fold with a spatula until everything is combined.

6. Stir in the crushed pecans and chocolate chips.

7. Pour the batter into the prepared baking dish, spreading it out in an even layer, using a rubber spatula. Add a few extra toppings, such as chocolate chips or crushed nuts.

8. Bake vegan gluten-free brownie for 17 to 22 minutes or until edges appear dry and center is no longer moist and sticky.

9. Remove from the oven and let cool in the baking dish for at least 10 minutes, preferably 45 minutes to 1 hour. Remove the brownie from the pan and cut it into squares, using a sharp knife.

Vegan Red Bean Walnut Brownie Recipe

Ingredients:

• 160 g of dark chocolate

• 8 Medjool dates

• 200 g of red beans (canned)

• 40 g of walnut oil

• 100 g of maple syrup

• 350 ml of oat milk

• The zest of ½ orange

• 60 g buckwheat

• 1 tbsp. arrowroot / arrowroot powder

• 70 g cocoa powder

• 80 g walnuts

Instructions:

1. Preheat the oven to 180 ° C and grease a rectangular brownie pan.

2. Melt the raw dark chocolate in a double boiler.

3. In the meantime, take out your food processor. Place the dates, red beans, maple syrup and walnut oil in the food processor bowl and mix.

4. Pour the bean mixture into a bowl and stir in the oat milk and orange zest. Add the buckwheat flour, cocoa powder and crushed nuts. Roll out the dough in the greased pan and bake for 20 to 25 minutes.

Flourless Avocado Black Bean Vegan Brownie Recipe

Ingredients:

• 1 can of black beans, rinsed and drained

• 2 flax eggs

• ½ of a large ripe avocado

• 1 tsp. tablespoons of melted coconut oil

• ½ cup of cocoa powder without sugar + 1 tbsp. extra tablespoon

• ½ tsp. of baking powder

• 2 pinches of baking soda

• 2 pinches of salt

• 1 tsp. of pure vanilla extract

• 2/3 cup of coconut sugar or brown sugar (or less than ½ cup of pure maple syrup)

• 1/3 cup of chocolate chips + 2 tbsp. extra soup

Directions:

1. Preheat the oven to 176 ° C. Grease a 25 x 25 cm ovenproof dish.

2. Place all ingredients, except chocolate chips, in the bowl of a food processor. Reduce to a smooth paste. If the dough is too thick, add 1 or 2 tbsp. of water. The dough should be very thick to make soft brownies.

3. Add 1/3 cup of the chocolate chips to the dough and mix.

4. Pour the batter into the greased baking dish and sprinkle the remaining chocolate chips over it. You can also add crushed nuts or make peanut butter swirls.

5. Bake for 25 to 35 minutes or until a knife inserted in the center comes out clean and the top of the brownie is slightly cracked.

6. Let cool completely before cutting the vegan brownie.

Jamie Oliver's vegan brownie recipe

Ingredients:

• 5 tsp. tablespoons of sunflower oil

• 200 g of dark chocolate without milk

• 170 g of fermenting flour

• 3 tbsp. teaspoon cocoa powder

• 180 g of golden powdered sugar

• Sea salt

• 1 vanilla bean

• 230 ml of organic unsweetened soy milk

• 200 g of pecans

Instructions:

1. Preheat the oven to 180 ° C. Grease your cake pan with a little oil, then cover its bottom with baking paper.

2. Melt 150 g of the dark chocolate in a double boiler. Let it cool slightly.

3. In the meantime, in a large bowl combine the flour, cocoa, sugar and 1 pinch of salt. Cut the vanilla bean in half, scrape the inside to collect the seeds and mix them with the rest of the dry ingredients. Stir in the oil, soy milk and melted chocolate. Mix until you get a smooth paste.

4. Roughly chop the remaining chocolate and most of the pecans and fold them into the batter.

5. Pour the mixture into the pan, spreading it evenly. Sprinkle the remaining crushed pecans on top, then bake the brownie for 20-25 minutes.

6. Let cool before unmolding.

Vegan gluten free sweet potato brownie

Ingredients:

• 3 medium-sized sweet potatoes (about 700 g mash)

• 1 ¼ cup gluten-free rice flour

• 1/3 cup + 1 tsp. tablespoon cocoa powder

• 3 tbsp. of flax seeds

• 1/3 cup of almond milk

• 1 tbsp. of melted coconut oil

• ½ cup of coconut sugar

• 1 tbsp. coconut nectar (optional)

• 1 tbsp. teaspoon vanilla extract

• 1 pinch of fine sea salt

• ½ cup vegan dark chocolate chips (plus extra for garnish)

Preparation:

1. Cook the sweet potatoes until very tender.

2. Preheat the oven to 175 ° C.

3. Once the sweet potatoes have cooled, mash them using a spoon or hand blender.

4. Mix the puree with the flax seeds, almond milk, coconut oil, cocoa powder, coconut sugar, vanilla and salt.

5. Add the rice flour and stir until you get a sticky mixture. Add more milk if too sticky or more flour if too runny.

6. Fold in the chocolate chips.

7. Pour the mixture into a rectangular mold and decorate with the remaining chocolate chips.

8. Bake the vegan brownie for about 30 minutes if you prefer it more fudgy or for 40 minutes for a firmer consistency.

Vegan banana brownie topped with healthy chocolate frosting

Ingredients:

• 2 ripe bananas

• ¼ cup melted coconut oil

• 1 cup rye flour

• ½ cup unsweetened cocoa powder

• ¾ cup maple syrup

• 1 tsp. baking soda

• ½ tsp. teaspoon Himalayan salt

• 1 cup water

• ½ cup chopped hazelnuts

For the healthy chocolate frosting:

• 2 ripe bananas

• 3 tbsp. unsweetened cocoa powder

• 2 tbsp. maple syrup

• 1 tbsp. vanilla extract

Directions:

1. Preheat the oven to 180 ° C.

2. In the bowl of a food processor, put the ripe bananas, coconut oil, rye flour, cocoa powder, maple syrup, baking soda, salt and sugar. water and mix until smooth.

3. In a salad bowl, mix the prepared dough with the chopped hazelnuts.

4. Grease a small square pan then cover the bottom with parchment paper. Pour the dough into the mold and bake at 180 ° C for 20 minutes.

5. In the meantime, make the delicious and healthy chocolate frosting. In your food processor, reduce the 2 ripe bananas, cocoa powder, maple syrup and vanilla to a sauce. Here !

6. Once the chocolate brownie is ready, top it with a layer of frosting and enjoy!

Raw vegan brownie with chocolate ganache

Ingredients:

• 1 ½ cups of unsalted roasted nuts

• 2 ½ cups of pitted Medjool dates

• 1 cup of premium cocoa powder

• ¼ cup of almond flour

• 3 tbsp. maple syrup

• 1 tbsp. of vanilla extract

• ¼ tsp. salt

• ¼ tsp. espresso powder (optional)

For the ganache:

• 225g bittersweet chocolate, chopped

• 1 cup coconut cream

• 2 tbsp. dried rose buds

Preparation:

1. Line a 25 x 25 cm brownie pan with parchment paper. Set aside.

2. In a food processor, puree the nuts until the texture resembles wet sand. Add the dates and mash. The texture should be very smooth.

3. Stir in the cocoa powder, almond flour, maple syrup, vanilla extract; salt and espresso powder. Pulse until everything is well combined. The resulting mixture will be thick.

4. Transfer the brownie to the prepared pan. Press evenly into the mold. If you prefer the surface of the dessert to be perfectly smooth, cover it with a sheet of baking paper and then press with a measuring cup.

5. Put in the refrigerator to cool for at least 1 hour. Once cooled, prepare the ganache.

6. In a small saucepan, heat the coconut cream until it boils. Remove from the heat and add the chopped chocolate. Let stand 5 minutes, then stir with a whisk. The ganache should be completely melted at this point.

7. Transfer the ganache to a medium bowl and let cool for 15 minutes.

8. Using a hand mixer, beat the ganache for 5 minutes until it becomes clearer and thicker.

9. Remove the brownie from the refrigerator and cover it with the whipped ganache. Decorate with dried rose buds.

Sources:

* Gluten free brownie: minimalistbaker.com

* Red bean brownie: misswalters.com

* Avocado brownie + black beans: ambitiouskitchen.com

* Jamie Oliver's Brownie: jamieoliver.com

* Sweet potato brownie: vanillacrunnch.com

* Banana brownie with icing: myveganbeli.com

* Raw brownie: bromabakery.com