These vegan brownies are truly the best. Fudgy and gooey in the middle with the crackly tops, they are easy to make and use simple ingredients! I know I shouldn’t play favorites, cosmic brownies nutrition brownies have to be my favorite dessert.
Whether they are made with protein or made in the air fryer, I’m a fan. Contrary to popular belief, brownies are suitable for a vegan diet. Simply omit the eggs and dairy and you are all good. Gooey, chewy, and loaded with tons of chocolate chips. Everything is made in one bowl, so clean up is a freeze. No milk or milk substitutes needed, including soy or almond milk.
No black beans, chickpeas, or sneaky ingredients that should NOT belong in desserts. The best egg substitute to use for these brownies. Coffee brings out the chocolate flavor, with no taste of coffee at all. Chocolate Chips- Skip the expensive store-bought kind and make your own vegan chocolate chips. Coconut Sugar- To sweeten the brownies and give them the gorgeous crackly tops! White or brown sugar also work. Be sure to use a good quality vegan butter, preferably from a stick.
Vegan butter from a stick contains less added water, which yields a better brownie texture. You can also use vegan margarine. Vanilla Extract- A must for any good brownie recipe! All-Purpose Flour- Also known as plain flour, I used gluten-free all-purpose flour, to keep these brownies gluten-free, too. Cocoa Powder- Unsweetened and natural cocoa powder.
Dutch processed cocoa will also work but sometimes can affect if the tops become crackly. Baking Powder- Leavening agent to help the brownies rise. Salt- Just a pinch to bring out the natural sweetness. Start by preparing the flax egg by combining the ground flaxseed with the brewed coffee.
Let it sit for 10 minutes for a gel to form. Next, melt the chocolate, either in the microwave or using a small saucepan over the stove. In a large mixing bowl, whisk together the sugar and butter until smooth. Add the vanilla extract, melted chocolate, and prepared flax eggs and whisk well, until combined and glossy.
Sift in the flour, cocoa powder, baking soda, and salt, and mix until just combined. If you like, fold through more chocolate chips. Now, transfer the batter into a greased square pan. Bake the brownies for 27-30 minutes, or until a skewer comes out mostly clean. Remove the brownies from the oven and let them cool completely, before slicing and serving. Swap out the flour for gluten free all purpose flour that has added xanthan gum.
Use a sugar substitute, like a brown sugar substitute. You can use swap out the chocolate chips for sugar free chocolate chips. A simple 2 ingredient frosting or, for a healthy twist, a healthy frosting. Flax eggs work best, but you can also try one of these egg substitutes for baking.
Fold through some chopped walnuts, vegan white chocolate, or even candy bits. There’s often the fear that brownies may turn out crumbly, and the number one reason for that is mixing the batter a little too thoroughly. Enough that no extra flour or sugar remains. Avoid over-baking the brownies as they continue to cook as they are cooling in the pan.