Flourless Vegan Brownies Recipes

FLOURLESS VEGAN BROWNIES

Steps:

• Make a "flax egg" by adding ground flaxseed and water to a small bowl and letting it sit until it thickens, about 5 minutes.
• Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
• Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed and process on high until the batter becomes smooth. Stir in the chocolate chips by hand if you're adding them to the brownies.
• Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 - 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
• If you want to use the chocolate chips as a chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they're completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
• Store the brownies in an airtight container at room temperature for up to 5 days.

FLOURLESS VEGAN BROWNIES

Steps:

• Melt the chocolate very slowly over a bain marie / water bath. Make sure the bowl with chocolate does not touch the water underneath.
• Preheat the oven to 175° C / 345° F. Line a 20 cm x 20 cm / 8 inch x 8 inch baking tin with baking parchment. Make the baking parchment stick out of the tin so that you're able to remove the brownies from the tin a little easier.
• Whip aquafaba with an electric whisk until foamy (no need to achieve stiff peaks for this recipe).
• Gradually add sugar to the aquafaba, whisking well after each addition.
• Using a spatula, fold melted, lukewarm but not hot, chocolate into the aquafaba and sugar mixture.
• Fold in almond butter and 2 tbsp of water or plant milk.
• Add in all the dry ingredients in batches, mixing well until no cocoa or almond meal pockets remain. The batter should be very thick.
• Transfer the batter into the prepared baking tin and spread it into the sides and corners with a spatula. Sprinkle with chopped nuts if using.
• Bake on the middle shelf for about 25 minutes (depending on how fudgy you like your brownies and on your oven). Allow the brownies to cool down completely (!) before cutting with a sharp knife.

FLOURLESS BROWNIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 4cm-deep, 20 x 20cm square cake tin and line with baking parchment. Melt 200g of the chocolate together with the butter in a large heatproof bowl set over a pan of just simmering water (ensure the bottom of the bowl doesn't touch the water), stirring occasionally. Remove from the heat and leave to cool for 10 mins.
• Meanwhile, whisk the sugar, eggs and a pinch of salt together in a large bowl until pale and foamy - it should look like a frothy milkshake. This will take 2-3 mins with an electric whisk, or about 5-8 mins with a balloon whisk. Pour in the butter and chocolate mixture along with the almonds, then fold everything together until there are no streaks of chocolate. Tip the mixture into the tin, scatter over the rest of the chocolate, and bake for 25 mins, until cooked with a slight wobble in the middle.
• Leave to cool for 10 mins, then scoop into bowls and serve warm for a pudding. Alternatively, leave to cool completely in the tin, then cut into squares and store in an airtight tin. Will keep for up to five days.

FLOURLESS BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Puree black beans, honey, cocoa powder, coconut oil, eggs, baking powder, and salt in a food processor until smooth; pour into a baking dish. Stir chocolate chips into black bean mixture and sprinkle chopped chocolate over the top.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes. Let cool at least 10 minutes before cutting.