Vegan Brownie Recipe

This vegan brownie recipe passed my picky 5-year-old's taste test, so I must have done something right! The key to great brownies is making sure that they are not too dense and not too dry. The Earth Balance and oil in this recipe will insure that your brownies are light and moist.

Make these vegan brownies with or without nuts and serve warm, topped with vegan vanilla ice cream.

Before you start you'll want to pre-heat your oven to 350° and lightly grease a square or rectangular baking pan with safflower oil.

You'll need:
2 tbsp organic ground flax seeds
2/3 cup boiling water
1 1/2 cups organic whole-wheat pastry flour
2 tsp baking powder
1/2 cup vegan butter substitute (I recommend Earth Balance Organic Spread)
1/4 cup safflower oil
1 1/4 cups turbinado sugar
1/2 cup organic chocolate powder
1 tsp almond milk
1 cup chopped walnuts (optional)

Combine flax seeds and boiling water in a blender until the mixture has a gooey consistency. This will be your "eggs."

In a large bowl, combine all other ingredients with the flax seed mixture except the walnuts. Mix thoroughly with a standard or hand-held mixer until the batter is smooth and then hand-mix in the walnuts if you choose.

Pour the batter into your pre-greased pan and distribute evenly. Bake at 350° for 20-25 minutes. Brownies are done when you can stick a knife in and there is nothing on it when you pull it out.

Be sure to check out these other tasty vegan desserts!

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