Dreamy Vegan Chocolate Brownies
A recreation of our famous Dreamy Vegan Chocolate Brownies we used to sell in house circa 2006! Adapted from Plant-Based on a Budget, and the original ingredient list found in an ancient Onion Skin Newsletter.
Yields: 16 brownies
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients
Amount |
Ingredient |
|---|---|
¼ cup |
ground flaxseed |
¾ cup |
soy milk, plus extra As needed |
1 tbsp |
vanilla extract |
2 cups |
turbinado sugar |
1 cup |
all-purpose flour |
1 cup + 2 tbsp |
cocoa powder |
¼ tsp |
salt |
1 tsp |
baking powder |
½ tsp |
baking soda |
¼ cup |
vegan butter, melted and cooled |
¼ cup |
canola oil |
5 tbsp |
raspberry jam, divided |
¼ cup |
semisweet chocolate chips, vegan, for topping |
Instructions
Preheat the oven to 350°F and line a 9 x 9-inch baking pan with parchment paper.
In a small bowl, combine the ground flaxseed, ¾ cup soy milk, and vanilla extract. Set aside for at least 10 minutes.
In a large bowl, combine the dry ingredients (sugar, flour, cocoa powder, salt, baking powder, and baking soda) and whisk until well mixed.
Add the flaxseed mixture, melted vegan butter, canola oil, and 2 tablespoons of raspberry jam to the dry ingredients and mix just until combined (mixture will be quite thick, but still “spoonable”—add a small amount of soymilk as needed if the mixture seems too dry).
Spoon the batter into the prepared baking dish. Dollop the remaining 3 tablespoons of raspberry jam across the top and swirl into the batter with a knife, then sprinkle the vegan chocolate chips across the top.
Bake for 45-50 minutes, or until a tester inserted into the center comes out with no liquid batter (the center will still be very moist). Allow to cool fully in the pan before slicing and serving!