Vegans know their sweets.
After all, you learn a thing or two trying to make dairy-free desserts that don’t taste like crap. Courtesy of Angela Liddon, this recipe puts boxed brownies to shame.
What You Need
1 1/2 tablespoons ground flax + 3 tablespoons water, whisked
3/4 cup + 2 tablespoons brown rice flour
1 cup whole almonds, ground into a flour/meal & sifted (or substitute 1 1/2 cups almond flour)
2 tablespoons arrowroot powder (or cornstarch may work)
1/2 cup cocoa powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 cup + 2 tablespoons Earth Balance (coconut oil also works, but I didn’t like the flavor as much)
1 cup organic cane sugar (or just use white sugar)
1/2 cup + 1/4 cup non-dairy chocolate, divided
1/4 cup almond milk
1 teaspoon vanilla
1/2 cup finely chopped walnuts (optional)
Related: Blueberry Banana Bundt Cake
How to Make It
Preheat oven to 350F. Line a 9-inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.
In a blender or processor, process almonds into a meal/flour. Sift out large pieces. In a large bowl, whisk together the dry ingredients (flours, arrowroot, cocoa, salt, baking soda).
In a large microwave-safe bowl, add 1/2 cup chocolate and Earth Balance and melt in microwave for about 30-45 seconds, until melted. Stir well and add in flax egg, sugar, vanilla and milk. Whisk. Pour wet mixture over dry mixture and stir well. The mixture will be very dry, but not to worry, keep mixing! Now fold in the walnuts and remaining 1/4 cup chocolate.
Scoop thick batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even.
Bake for 35-37 minutes and allow brownies to cool in pan for about 1.5 hours. DO NOT REMOVE BROWNIES (uh-oh, I’m screaming!) until completely cool or they will crumble. You were warned! After an hour or so, separate edge of brownie from pan with a butter knife and place on a cooling rack. Cool completely. I like to leave my brownies out overnight (uncovered) and cut them in the morning.
Store in an air-tight container. Will stay fresh for up to 3 days.