Vegan Fudgy Brownies (Oil Free)
Vegan Fudgy Brownies
We hope you enjoy one of our favourite vegan brownie recipes. They are so fudgy, yet don't use any butter or oil. The banana really gives these such a delicious flavour that's hard to resist.
Equipment
- Stand-Up Mixer with Paddle Attachment
- Spatula
- 7x11 Glass Pan
Ingredients
Flaxseed Egg
- ¼ Cup Ground Flaxseeds
- ½ Cup Water
- ½ Cup Mashed Bananas
- 1 Cup Sugar
- 1 Tablespoon Molasses
- 1 Tablespoon Vanilla Extract
- 1 Cup All Purpose Flour
- 1 Cup Unsweetened Cocoa Powder
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 Cup Vegan Dark/Semi-Sweet Chocolate Chips
Instructions
- Make the Flaxseed egg by combining the flaxseed and water together in a bowl and leave it to "gel" for at least 5 minutes.
- Pre-heat the oven to 350°F.
- Oil up your glass dish with a bit of refined coconut oil (canola oil will work too).
- Put your mashed banana into your mixing bowl with a paddle attachment and mix on medium speed. (This will help breakup any extra chunks.)
- Add in the sugar and molasses slowly to the mashed banana as the mixer is going.
- Once the sugar and banana are creamed together (3-4 minutes) add in the flaxseed egg and vanilla extract. Mix for another minute until fully combined.
- Sift in flour, cocoa powder, salt and baking powder to the banana sugar mixture.
- Using a spatula fold in the dry sifted ingredients into the wet until just combined.
- At this point you can also fold in the chocolate chips. Make sure to save a few so you can sprinkle them on top.
- Pour the batter into your oiled glass pan and sprinkle with those extra chocolate chips and whatever else you'd like to add. (Sometimes we add some crushed peanuts or a few spoonful's of peanut butter for extra flavour.)
- Bake in your pre-heated oven for 35 minutes. They won't look done but as they cool they cook a bit more. It's important not to overcook or they won't turn out fudgy.
- We normally let them cool for about 20-30 minutes before serving.
- ENJOY!!
Arvin and Megan create
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