There is nothing quite like a chewy fudgy brownie, am I right?! While I usually label myself a chocolate chip cookie girl, a homemade brownie really hits the spot when I am craving something a bit more decadent and a whole lot more chocolatey. So I was so excited when I finally perfected these decadent vegan brownies!
Give me those brownies NOW: Jump to Recipe
Sadly, my days of enjoying a brownie out have been limited the past few months when I found out that I have an intolerance to eggs. I’m not going to lie, this was probably the most depressing news in all of 2017 for me personally being an egg and baked good connoisseur, however, I am grateful that it has opened me up to vegan baking.
While I find that cooking actually comes naturally to me, baking is a whole other story. Cooking allows me to make mistakes and spin it into a creative twist. Baking, however, is a science. Every precise measurement matters, and when you’re not using butter or eggs- finding good replacement ingredients can get even trickier. It’s honestly been such a fun journey experimenting with vegan ingredients- and something I am still learning. I have been introduced to the world of the “flax egg” and all it’s wonders, coconut oil, applesauce, and chickpeas just to name a few of the ingredients starring in my vegan baked dishes to come.
I first started working on this brownie recipe when I decided I wanted to take the plunge into food blogging and capturing my food making adventures. They are refined sugar-free and made using spelt flour which is easier on the digestive system for some (like me!) as the gluten is more soluble than in wheat. They also are literally SO FUDGEY. My boyfriend is very anti-vegan desserts( he believes all desserts should contain white flour, butter, and eggs), and even he couldn’t stop eating these, so I know they are good! It took me three tries to perfect my version of a perfect brownie- flakey on the outside, chewy on the inside- but I am ADDICTED!
They are honestly amazing alone, but I took them up a notch and made some matcha frosting to go with them (not refined sugar-free, still vegan!) which I included in the recipe below. I’ve also made these with a Thai-Tea version of the coconut frosting which was also amazing if you want to try that out (just need Thai tea powder vs. matcha powder).
A few tips if you are interested:
- Sifting the matcha and cocoa powder before adding them to their respective mixes truly makes for a more even, smooth texture.
- For the plant-based creamer, I love using organic soy creamer. I have even tried the vanilla kind added in and that is my favorite! If you decide to go with plant-based milk over a creamer, I’d try a thicker one like oat or cashew vs. almond milk to maintain the perfect fudgy texture.
- Definitely make sure to use coconut oil! I tried this recipe replacing the oil with vegan butter and the texture came out too crumbly and dry. For that reaso,n I recommend no substitutions for coconut oil.
- When you are making your frosting, store the mixing bowl in the fridge for 20-30 minutes before- this leads to an even better frosting and more of a “whipped” feeling