Vegan Brownie
Indulge in a rich, fudgy, plant-based brownie crafted without compromise. This delight is made with vegan chocolate, and a touch of vanilla for depth and warmth. Linseed replaces eggs to bind the batter, creating a perfectly moist, dense texture with a subtle nutty note. Each bite melts in your mouth, delivering deep chocolate flavor and wholesome satisfaction.
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Grease a square baking pan with vegan butter and line it with parchment paper
Add <quantity>75<unit>ml</unit></quantity> of water and <quantity>120<unit>g</unit></quantity> of chopped vegan chocolate to a small saucepan
Add <quantity>80<unit>g</unit></quantity> of vegan butter and <quantity>½<unit>tsp</unit></quantity> of instant coffee. Stir over low heat until melted and combined
Add <quantity>200<unit>g</unit></quantity> of sugar and stir to combine. Remove from the heat
Combine <quantity>30<unit>g</unit></quantity> of ground linseeds and <quantity>75<unit>ml</unit></quantity> of water in a small bowl and set aside
Place <quantity>125<unit>g</unit></quantity> of all-purpose flour and <quantity>75<unit>g</unit></quantity> of almond flour into a sift over a bowl
Add <quantity>50<unit>g</unit></quantity> of cocoa powder and <quantity>7<unit>g</unit></quantity> of baking powder and sift
Add <quantity>1<unit>tsp</unit></quantity> of vanilla extract and the linseed water to the chocolate mixture. Stir to combine
Whisk the sifted dry ingredients to combine
Add the chocolate mixture and whisk until homogenous
Transfer the dough to the baking pan
Cover with <quantity>80<unit>g</unit></quantity> of chopped vegan chocolate
Bake for 30-40m, until a toothpick inserted into the center comes out clean with moist crumbs
Remove it from the baking pan and take the parchment paper out
Cut into squares. The vegan brownie is ready
Enjoy!
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