The Pioneer Woman Tasty Kitchen
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The Ultimate Vegan Brownie

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A vegan brownie that actually stands up to a regular brownie in a showdown of chocolate, chewy denseness.

Ingredients

  • 1 cup Coconut Oil
  • 4 ounces, weight Bittersweet Chocolate
  • 1 teaspoon Vanilla
  • 2 teaspoons Instant Coffee Or Espresso Powder
  • ½ cups Hot Water
  • 2 cups Sugar (See Note)
  • 1 cup Cake Or Pastry Flour
  • 1 cup Whole Wheat Flour
  • ¾ cups Dutch-process Cocoa
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 Tablespoons Ground Flax Seeds
  • 6 Tablespoons Hot Water

Preparation

1. Preheat oven to 350°F and grease an 8 x 8 pan.
2. In a double boiler or a bowl set atop a pot of gently simmering water, melt the coconut oil, chocolate squares and vanilla together.
3. Mix the coffee (or espresso) powder with the 1/2 cup of hot water and stir into the coconut/chocolate mixture. Add sugar and remove from heat. The sugar will dissolve a bit but you don’t need to completely dissolve it.
4. In another bowl, sift together the flours, cocoa, baking powder, baking soda and salt. Whisk to combine.
5. In yet another bowl (small one), mix the flax seeds and 6 Tablespoons of hot water, allow to sit for 2-3 minutes.
6. Combine the chocolate/coconut oil mixture with the flour mixture and stir to incorporate. Add the thickened flax and stir that in as well.
7. Pour the batter into the greased baking pan and bake for 30-40 minutes. Start checking the brownies after the first 30 minutes to ensure it is baking evenly.
8. When finished, remove the brownies from the oven, set atop a cooling rack and get busy somewhere else. These babies need to be utterly cooled before consuming. If you attempt to eat them before they are properly cooled, they will crumble. When they are properly cooled, you can’t even tell they are eggless, I promise!

** Most popular brands of white and brown sugar are NOT vegan. An animal product called “bone char” is used in the bleaching or whitening process and therefore renders the sugar useless in vegan baking. Although I’m sure some vegans are not aware of this, it is better to use something else just in case. In this recipe I used 1/2 cup of sucanat, 1/2 cup organic cane sugar in the raw and 1 cup of organic demerera (just because I had all three!). Any sugar will do (I prefer 1 cup white and 1 cup brown for flavour) but if you need a truly vegan product, look for the sugars I mentioned.

One Comment

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karalie on 6.16.2010

These look yummy! (Thanks for the tip about the sugar. I had no idea! Not that I use a lot of white sugar, but it’s definitely god to know.)

One Review

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ginabell on 6.30.2010

These were pretty good! They were a little on the dry side, though, especially around the edges. They also turned out more cake-like than brownie-like and took longer than 30–40 minutes to bake. Despite this, I would make them again.

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