Fudgy Vegan Brownies
Total Time
35 minutes + 45 minutes cooling
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(4)
Ingredients
16 brownies
- 2 tbsp ground flaxseed
- 5 tbsp brewed coffee*
- 1/2 cup (120g) Organic SunButter
- 1/2 cup (105g) melted coconut oil
- 1 cup (280g) pure maple syrup**
- 1 tsp vanilla extract
- 1 1/4 cup (130g) organic gluten free oat flour
- 3/4 cup (70g) unsweetened dutch process cocoa powder
- 1/2 tsp salt
- 3.5 oz vegan dark chocolate, chopped
- 1/4 cup mini vegan semisweet chocolate chips
- Flaky sea salt, for sprinkling
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Preparation
Step 1
Preheat the oven to 350F and grease and line an 8×8 square baking dish with parchment paper. Allow the paper to hang over the sides for easy removal.
Step 2
In a small dish, combine the ground flaxseed and coffee (this makes 2 flax eggs). Mix and let it sit for about 5 minutes before moving on to the next step.
Step 3
In a large bowl, whisk together the SunButter, coconut oil, maple syrup, vanilla, and flax eggs.
Step 4
Once smooth, add in the oat flour, cocoa powder, and salt. Whisk to combine.
Step 5
Fold in the chopped chocolate using a rubber spatula.
Step 6
Pour the batter into the prepared pan and spread it even. Sprinkle with mini chocolate chips if desired.
Step 7
Bake for 20-25 minutes, or until the very center is no longer sticky to the touch but may appear slightly underdone.
Step 8
Allow the brownies to cool for about 45 minutes, or until the bottom of the pan is barely warm. Then sprinkle with sea salt, slice and enjoy!
Step 9
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Chef's notes
*COFFEE – Water can be subbed, but coffee will give you a much better flavor!
**MAPLE SYRUP – Make sure to use pure maple syrup and not pancake syrup. Pancake syrup is mostly corn syrup, so it could change the texture and sweetness of these brownies.
