Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and vegan brownies aside for at least 5 mins. In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat.
4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This post may contain affiliate links. The BEST Vegan Brownies I’ve ever had! They’re fudgy, full of chocolate and completely dairy free, egg-free and vegan. The BEST Vegan Brownies I’ve ever had!
They’re fudgy, full of chocolate and completely dairy free, egg-free and vegan. Made without any weird ingredients, you’d never believe Vegan Brownies could taste this good! Made without any weird ingredients, you’d never believe Vegan Brownies could taste this good! Welcome to the wonderful world of Vegan Brownies.
But after eating brownies morning to night, I can safely say, it is possible. These Vegan Brownies are AMAZING and seriously rival a regular brownie. They have chewy edges, a fudgy choc centre and even a crackly top that makes you want to dive face first into the pan. So like my Dairy Free Brownies, these Vegan Brownies use oil as their main fat rather than butter. But what to do about the eggs? I knew I wanted to create brownies that didn’t use any sort of weird egg replacement, so it would easy for people right across the globe to make them. So I first tried an oil-based brownie recipe just without eggs to see what happens.