-
Prep time
10 minutes
-
Cook time
45 minutes
-
Serves
8 to 10
Author Notes
These brownies are the most decadent, soft, rich, and easy no-sugar-added sweet treats ever. I remember worrying whether my first vegan brownies would turn out perfectly chewy and soft. But as I practiced more, I found ever-easier ways to whip them up without compromising their amazing taste.
Want to make these gluten-free? Simply reduce the amount of water and substitute traditional all-purpose flour—via a one-to-one swap—with a baking flour blend or a non-gluten flour such as almond or coconut. Just remember that when using a GF flour, you’ll need to add xanthan gum.
Leftovers are best stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate for up to 5 days. Warm slightly once ready to serve. In addition, you can freeze these beauties: Just add them to a freezer-safe airtight container and they can last for up to 3 months. To thaw, place in the fridge overnight. —Shanika Graham-White
Test Kitchen Notes
This recipe is shared in partnership with Lily's Sweets. —The Editors
Continue After Advertisement
Ingredients
-
1 cup
organic all-purpose flour
-
1 cup
granulated erythritol
-
3/4 cup
cocoa powder
-
1 teaspoon
baking powder
-
1/2 teaspoon
sea salt
-
1 pinch
ground cinnamon
-
4 tablespoons
flaxseed meal
-
1/2 cup
vegan butter, melted (plus more for greasing the pan)
-
1/2 cup
almond milk
-
1 teaspoon
vanilla extract
-
1 cup
Lily’s Chocolate Salted Caramel Flavor Baking Chips
-
1/2
Lily’s Salted Caramel Extra Dark Chocolate Bar
Directions
-
Heat oven to 350°F. Grease an 8- x 8-inch baking pan with vegan butter and line with parchment paper.
-
Add the flaxseed meal and 8 tablespoons warm water to a small bowl, stirring until combined. Let the mixture sit for 5 to 10 minutes until it thickens and looks paste-like. Set aside.
-
In a large bowl, combine the melted butter and erythritol, whisking until combined and wet-looking.
-
To the butter-erythritol mixture, add the flaxseed meal mixture, almond milk, and vanilla. Whisk to combine.
-
Add the flour, cocoa powder, salt, cinnamon, and baking powder to the bowl, mixing together with a spatula or wooden spoon until fully combined. Note: Batter will be thick and wet.
-
Add the salted caramel chocolate chips and fold in gently.
-
Pour batter into the prepared baking pan; gently and evenly spread and press it into place. Evenly cover top of the batter with chopped chocolate bar and lightly press down.
-
Bake for 35 to 40 minutes, or until a toothpick inserted at the center comes out mostly clean.
-
Remove pan from oven and let cool for about 20 minutes before lifting brownies out of the pan.
-
Let the brownies cool for an additional 10 to 15 minutes before cutting into squares. Serve and enjoy!
Content Creator and Recipe Developer, Shanika, is part kitchen ninja and connoisseur of interior decorating, hence her passion for beautifully staged food photos and videos. On her site, Orchids and Sweet Tea, you will find traditional dishes using organic ingredients as well as dairy free, gluten free, and vegan versions of your old and new favorites!
See what other Food52ers are saying.