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VEGAN BROWNIES

You won’t believe how delicious these vegan brownies are! They’re incredibly fudgy, moist, and chocolatey. Plus, they’re so easy to make!

And they’re also a little bit healthier than most brownie recipes. The tahini doesn’t only add a lot of nutrients, it also gives them an awesome texture and taste!

Chocolate heaven, here I come! I topped the tahini brownies with some melted chocolate and chopped cashews. Soooo good!

These vegan tahini brownies are also pretty addictive. I mean who could say no to vegan brownies with chocolate chips AND melted chocolate on top? Definitely not me! Haha!

I made these for a little get-together with some friends and they couldn’t believe they were vegan. They were gone sooo fast! 

Making vegan brownies isn’t more complicated than making regular brownies. All you need is one bowl, a baking tray, and of course your oven. No mixer needed!

WHAT YOU NEED FOR THESE VEGAN BROWNIES

  • all-purpose flour
  • almond milk
  • brown sugar
  • agave or maple syrup
  • cocoa powder
  • baking powder
  • natural vanilla extract
  • ground flaxseeds
  • unsweetened apple sauce
  • coconut oil
  • vegan chocolate chips
  • tahini
  • cashews
  • dark chocolate (make sure it’s vegan)
  • cashews

As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post.

HOW TO MAKE VEGAN BROWNIES

The recipe is super easy and the brownies are ready in a little over half an hour! 

STEP 1: Preheat the oven to 350 °F.

STEP 2: Make the flax egg: Grind one tablespoon of flax seeds in a food processor or use store-bought ground flax seeds. Add 3 tablespoons of water and set aside to thicken for about 5 minutes.

STEP 3: Then make the batter: Combine all ingredients (including the flax egg) in a large bowl and stir with a wooden spoon until well combined. Lightly grease a baking tray (10″ x 8″) and pour in the batter. Spread evenly.

STEP 4: Put two tablespoons of tahini on top of the brownie batter and swirl with the tip of a butter knife. Sprinkle with the chopped cashews and bake for 25 minutes.

STEP 5: Let the brownies cool down in the baking tray. Melt the chocolate in the microwave or on the stove top. Drizzle on top of the brownies. Cut them into 12-18 pieces, depending on how big you want them. Enjoy!

WHY APPLESAUCE?

The applesauce makes the vegan brownies super fudgy! I used unsweetened apple sauce for my vegan brownies.

WHY TAHINI?

The tahini adds a lot of richness and it gives the brownies a deeper flavor, which we really love! And it makes the vegan brownies so fudgy!

Besides, it’s super healthy! It’s high in healthy fats and it’s a great source of iron and other vitamins and minerals.

And don’t worry the brownies won’t be bitter at all and you can’t really taste the tahini.

HOW TO MAKE A FLAX EGG:

Soaked flaxseeds, also called flax eggs, are probably the vegan egg substitute I use the most. You can use them for all kind of baked good: vegan brownies, cakes, cookies, and even pancakes.

Combine one tablespoon of ground flax seed with 3 tablespoons of water. Stir well and let it sit for about 5 minutes to thicken. One flax egg equals one egg.

You can either buy flaxseed meal or make your own at home. To do so, you could use a high speed blender, a good food processor, or a flax mill.

I usually just use my blender and pulse for about 3-4 times. It’s super easy!

If you‘ve got some leftover flaxseed meal, just store it in an airtight container in the fridge and you can use it for your next flax eggs.

VEGAN BROWNIES

Recipe by VeganFanaticsCourse: DessertCuisine: American
Servings

12

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

303

kcal

Ingredients

  • For the vegan tahini brownies:
  • 2 cups all-purpose flour

  • 1 cup almond milk

  • 1/2 cup brown sugar

  • 1/2 cup agave

  • 4 cup cocoa powder

  • 2 teaspoons baking powder

  • 1 teaspoon natural vanilla extract

  • 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons of water)

  • 3 tablespoons unsweetened applesauce

  • 2 1/2 tablespoons melted coconut oil

  • 1/2 cup vegan chocolate chips

  • 1/2 cup tahini

  • For the topping:
  • 2 tablespoons tahini

  • 1/4 cup chopped cashews

  • 1/2 cup dark chocolate, melted

Directions

  • Preheat the oven to 350 °F.
  • Make the flax egg: Grind one tablespoon of flax seeds in a food processor or use store-bought ground flax seeds. Add 3 tablespoons of water and set aside to thicken for about 5 minutes.
  • Then make the batter: Combine all ingredients (including the flax egg) in a large bowl and stir with a wooden spoon until well combined. Lightly grease a baking tray (10″ x 8″) and pour in the batter. Spread evenly.
  • Put two tablespoons of tahini on top of the brownie batter and swirl with the tip of a butter knife. Sprinkle with the chopped cashews and bake for 25 minutes.
  • Let the brownies cool down in the baking tray. Melt the chocolate in the microwave or on the stove top. Drizzle on top of the brownies. Cut them into 12-18 pieces, depending on how big you want them. Enjoy!

Notes

  • For the flax egg, you can either buy flaxseed meal or make your own at home. To do so, you could either use a high speed blender, a good food processor, or a flax mill. I usually use my blender to make a bigger batch and I pulse for about 3-4 times.
  • These brownies freeze really well. Let them cool down completely after baking and then transfer them to freezer bags. You can store them in the freezer for several months. 
  • I haven’t tried to make these brownies gluten-free. However, I think you could just a store-bought gluten-free flour blend instead of the all-purpose flour. I’ve done this with many other baking recipes and it worked just fine. 

This recipe was created by VeganHeaven read the full article here

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