There's nothing like a true classic: Gluten-Free and Vegan Fudge Brownies. A delicious combination of deep chocolate flavor, a wonderfully moist core, and a thin crispy top. Delicious brownies that are indistinguishable from 'normal' brownies.
| Prep time: 20 min |
| Bake time: 29-32 min |
| Resting time: 10 min (flaxseed) + 30 min (cooling) |
| Total time: 1 hour 20 min |
| Yield: 16 pieces |
Ingredients
2 tbsp ground flaxseed (ground to a fine powder) + 100g (deca) coffee (cooled, at room temperature)
150g fine granulated sugar
100g dark brown sugar
80ml pea or soy drink
1 tsp vanilla extract
¼ tsp sea salt
113g vegan margarine (melted)
170g dark chocolate (chopped)
50g cocoa powder
200g LaBour All-Purpose Flour Blend
80g extra dark chocolate (chopped)
Equipment
Square baking pan 20×20 cm or 23×23 cm
Baking paper
Whisk or hand mixer
Spatula
Instructions
1. Preparation
Preheat the oven to 170°C (fan-assisted convection). Line the baking pan with baking paper. Mix the ground flaxseed with the coffee and set aside for 10 minutes to thicken.
2. The sugar base
Place the granulated sugar, dark brown sugar, pea or soy drink, vanilla extract, sea salt, and the thickened flaxseed mixture in a large mixing bowl. Whisk vigorously with a whisk or hand mixer until the sugar crystals are completely dissolved. Set aside.
3. The chocolate fudge
Melt the vegan margarine. Immediately add the 170g dark chocolate and mix until the chocolate is completely melted. Add the cocoa powder and mix until a smooth, glossy chocolate mass forms.
4. The batter
Fold the chocolate fudge mixture into the dissolved sugar mixture and mix well. Add the flour and very gently fold in (only fold until the flour is just incorporated). Finally, fold in the extra 80g dark chocolate.
5. Baking
Spread the batter smoothly into the baking pan. Bake for 29 minutes (for a 9×9″ pan) or 30-32 minutes (for an 8×8″ pan) at 170°C. The brownie is ready when a skewer comes out almost clean (a little wobble in the center is fine, it will set upon cooling).
6. Cooling
Remove the baking pan from the oven and let the brownie cool in the pan for at least 30 minutes before cutting.
Tips
- Store the brownies in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. They become even more delicious and fudgy straight from the fridge!
- Soy drink vs. pea drink: If you choose a plant-based drink, soy drink or pea drink are the best options. They have a protein profile similar to cow's milk, which provides the necessary structure and binding during baking.
- Crinkle top secret: really take your time to fully dissolve the sugar, as this is the key to that magical, paper-thin shiny layer on top of your brownie.