These vegan brownies took at least thirty rounds of serious test-kitchen madness (not kidding!). When we finally said, okay, okay, moist and crumbly and chocolatey and delicious, we gave in. I used flaxseed meal and warm water to create a binder that replaces the need for egg. These egg-free, gluten-free, dairy-free, guilt-free brownies are some of the best you will ever taste! They will crumble a bit more than regular brownies, so beware of crumbs!
Recipe information
Yield
Makes 16 brownies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly coat an 8-or 9-inch square baking dish with coconut oil spray and set aside (the smaller dish will yield slightly thicker brownies).
Step 2
In a small bowl, combine the flaxseed meal and hot water; set aside to coagulate.
Step 3
In a medium bowl, whisk together flour, cocoa powder, baking powder, spirulina, and salt. Set the dry ingredients aside.
Step 4
In a large bowl, whisk together the avocado, water, coconut oil, and vanilla extract. Using an electric mixer, beat in the brown sugar to combine until the avocado is smooth. Add the dry ingredients to the wet, and beat well to combine.
Step 5
In a small bowl, combine the baking soda and apple cider vinegar. When the mixture fizzes, use a spatula to stir into the brownie batter along with the coagulated flaxseeds. Gently fold in the chocolate chips. Scrape the batter into the prepared baking dish, and, using the spatula, smooth the surface.
Step 6
Bake until the sides of the brownies are dry and pulling away from the pan and the center resists light pressure, 20 to 25 minutes.
Step 7
Remove from the oven and set aside to cool for 1 hour. Then cut into 16 squares.
I love to bake with avocados! Since not all avocados are created equal, you may not have a 100 percent smooth batter, and that's totally cool. If you can see some avocado pieces in the batter, don't worry about it. Once the brownies are baked (and you taste them), you won't even notice.
Recipe from Clean Green Eats, by Candice Kumai, Copyright © 2015, published by HarperWave.
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Reviews (6)
Back to TopI tried this today and it was awful. Not enough sugar and very bitter from all the unsweetened cocoa powder. I'm not vegan though so maybe I'm just not used to those makeshift receipes 😒
Michelfr
France
8/2/2017
I never leave reviews or comments but I had too this time around. These brownies are the best. Moist and delicious! My family had no idea they were GF and Vegan. I used an egg replacer by Ener-g (equivalent to 2 "eggs") instead of flax. Amazing! This is my second batch. I put a couple of frozen bananas in the blender with some dried coconut mixed in. Served that on the side of the brownies. Yum.
carolynkenne
Seattle
4/18/2016
Gah! Mine came out very, very dry too - was it the rice flour? Did I back them too long? I actually added a little extra avocado, but I only threw in a handful of chips, thinking they weren't needed. Wrong. :(
fabsis
Hamden, CT
1/17/2016
As a chocolate lover, I never thought I would hear myself say that I may never go back to regular brownies! I finished eating them feeling guilt free and satisfied! I followed the recipe verbatim and they came out perfect. Thanks Candice!
foodie186
8/19/2015
These brownies were amazing! They were so moist and full of flavor with the perfect amount of sweetness! I will definitely be making these again and again!
gordy4
Pennsylvania
8/10/2015
These brownies were delicious! They were so moist and full of flavor. They also had the perfect amount of sweetness. I will definitely be making these again and again!
gordy4
Pennsylvania
8/10/2015
I know it says to expect crumbs but my brownies literally turned to dust when I tried to get them out of the pan. I may try this recipe again with a real egg, since I'm not actually vegan and found the odd husk of flax meal annoying to eat (we put the brownie dust on top of ice cream!). On the good side the brownie dust was actually delicious!
chicagojlo
Chicago
7/20/2015
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