Vegan
·
Desserts

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. 

Vegan brownies sit in a pan on a wooden table!

Prep Time

15 minutes

Cook Time

60 minutes

Yield

16 Brownies

Ingredients

1⁄4 cup flaxseed, ground
3⁄4 cup soy milk (plus extra as needed)
1 tablespoon vanilla extract
2 cups sugar, turbinado
1 cup flour, all-purpose
1 cup cocoa powder (plus an extra 2 Tbsp)
1⁄4 teaspoon salt
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 cup butter, vegan (melted and cooled)
1⁄4 cup canola oil
5 tablespoons raspberry jam (divided)
1⁄4 cup chocolate chips, semisweet (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!