Everyday Vegan Choco Brownies Food

VEGAN BROWNIES

Steps:

• Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
• In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
• Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.
• Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.

VEGAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
• Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

VEGAN CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350°F (180°C). Spray a 9 x 9 inch square dish with non-stick spray and cut parchment paper so that the bottom of the dish is lined and there is overhang over the sides so you can easily lift out the whole tray of brownies when they're baked. Set aside.
• Sift the flour and cocoa powder into a mixing bowl and add the brown and white sugar, baking powder, salt and instant coffee powder and mix together.
• Prepare your vegan buttermilk by adding 1 Tbsp of lemon juice to a measuring jug and then adding in soy milk up to the 1 cup (240ml) line. Allow it to curdle and then add to the mixing bowl.
• Add in the melted coconut oil and vanilla extract and stir it into a thick batter.
• Add the melted vegan chocolate and fold it into the batter.
• Add the chocolate chips and chunks and stir into the batter. The batter will be extremely thick.
• Spoon the batter out into the prepared baking dish and smooth down with the back of a spoon.
• Place extra chocolate chunks and chocolate chips on top.
• Place into the oven and bake for 30 minutes if you want them extremely gooey or 40 minutes if you want them super fudgy but not gooey. The brownies in the photos were baked for 40 minutes.
• When baked let them cool for around 15 minutes and then lift the whole tray of brownies out using the parchment paper overhang to lift out the whole tray. Place it onto a wire cooling rack and let it cool completely before cutting. If you cut the brownies when they are still quite warm, they will be harder to cut.
• To cut the brownies, heat up a knife by dipping it in some very hot water (from the kettle) and then drying it off with a towel and cutting. Then dip the knife again, dry it off and cut the next section and repeat until you have cut all the squares. This simultaneously allows you to cut perfect squares and makes the chocolate in the brownies all melty as you cut them.

VEGAN DOUBLE-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F Coat 9-inch-square baking pan with cooking spray.
• Whisk together flour, cocoa powder, baking powder, baking soda, and salt in large bowl.
• Melt chocolate chips with canola oil in double boiler, stirring until smooth. (Or heat in the microwave, stirring every 30 seconds until smooth.).
• Remove from heat, and whisk in banana and sugar.
• Combine soymilk, flaxseed meal, and vanilla in measuring cup, then fold into chocolate mixture.
• Stir chocolate mixture into flour mixture until just combined, then spread in prepared baking pan.
• (If topping with M&Ms, sprinkle them on now.).
• Bake 20 to 25 minutes, or until toothpick inserted 2 inches from side of pan comes out dry, but middle is still soft.
• Cool in pan on wire rack, then cut into 16 squares.

VEGAN CHOCOLATE BROWNIES

Steps:

• Preheat your oven to 330°F (166°C). Grease a 9×13 pan or line with parchment paper/silicone mat. Set aside.
• In a medium bowl, add the milk, oil and pure vanilla extract. Whisk to combine. Set aside to thicken.
• In a large bowl, combine the flour, cocoa powder, salt, baking powder, brown sugar, unrefined sugar, cornstarch (or flax meal). About 1 to 2 minutes.
• Slowly add the milk mixture to the flour mixture, then stir just until combined and no more flour is visible (don't overdo it).
• Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands.
• Bake for 16 minutes, will look a little undone. Freeze the brownies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
• Stir together the pure maple syrup (or agave), cocoa powder, coconut oil in a medium bowl to form a thin sauce.
• Remove the brownies from the freezer and spread the maple syrup mixture over the brownies. Sprinkle the rest of the chocolate chips and almond nuts on top of the batter.

VEGAN BROWNIES

Steps:

• Preheat the oven to 350ºF.
• Cook water and 1 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste (yum).
• Remove from heat and let cool completely.
• Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture.
• Mix well.
• Add the remaining 1 cup of flour, plus the baking powder and nuts/chocolate chips.
• Spread mixture into a greased 11x7-inch pan.
• Bake at 350ºF for 25 minutes, or until knife inserted into center of pan comes out clean.