Ready for the best vegan brownie recipe ever?! These are just too good! So soft and chocolatey topped with raspberries, coconut chips and grated chocolate. They are fudgy and rich in taste – just delicious and also vegan!
This is basically my non vegan brownie recipe. I just changed a few things to make it vegan. Instead of regular butter you should use vegan butter or margarine. To replace the eggs I used broken linseeds and let them swell in hot water.
A lot of recipes include kidney beans or dates, but I wanted to try something without those ingredients and I am really happy with how it turned out. I didn’t include any extra granulated sugar, because I think there is enough in the chocolate, but I added some Xylitol for the sweet taste. You can leave that out or add some coconut sugar / agave syrup swell. My recipe also contains coconut oil, which makes them so fudgy and gooey – they sort of melt in your mouth!
- 200 g vegan chocolate / dark chocolate
- 35 ml coconut oil
- 130 g vegan butter or margarine
- 40 g Xylitol (alternatively coconut sugar or agave syrup)
- 3 TBSP broken linseeds
- 30 g cocoa powder
- 150 g flour
- a pinch of salt
- vanilla extract
For the TOPPING:
- fresh raspberries
- grated dark chocolate
- coconut chips
You can use what you like as a topping. For example blueberries or nuts work perfectly as well!
- Preheat the oven to 170 °C / 338 °F.
- Fill the linseeds in a small bowl, pour some hot water over and set aside for 5 minutes until jelly in texture.
- Melt the chocolate over a hot water bath stiring constantly. Add the coconut oil and the vegan butter or margarine. Stir until fully melted and combined.
- Put the chocolate melt in a bowl and add Xylitol, cocoa powder, flour, salt, vanilla and the linseeds. Whisk until fully combined.
- Prepare a baking dish and line with a baking sheet. This way you will get your brownies out the best way. Fill the dough into the dish evenly. Add your toppings and bake for 25 minutes.
- Let them cool down for about 1 hour in the baking dish. If you want to eat them warm right out of the oven, they are going to be very soft – almost like a souffle – which also tastes incredible! But if you want them to be a bit more solid then let them cool down for a bit.