I believe that every baker needs a solid brownie recipe in their arsenal. Beyond excited that I finally have mine, and to share it with you! Honestly, it’s almost upsetting how delicious these brownies are. It requires nearly all of my self-control to not eat the entire pan in one sitting. How dare these brownies be so incredibly delicious!
The reason I set out on a brownie baking mission was actually a complete misunderstanding. See, I thought that November 29 was national chocolate day. So on the evening of November 28 I decided to bake up some chocolate goodies to be ready for celebrating the next day. Turned out it was actually national chocolateS day… My brownies (and chocolate thumbprint cookies) suddenly had no actual reason for being in existence.
Except HOLD ON. The brownies were AMAZING.
Wonderfully fudgy-ish on the inside, but with just the right amount of crackly chewiness around the edges. For brownies, I am definitely an edge/corner person. Center piece for cake, edge piece for brownies. I know what I like when it comes to desserts.
Speaking of that, I also know I like chocolate chips in my brownies. Which is why they’re in these! You may omit them, of course, or substitute your favorite nut. But I highly recommend the chocolate chips!
So unfortunately, I didn’t get to celebrate national chocolateS day as it was supposed to be. But oh well, I drowned out my sorrows with these glorious brownies and I’m not upset about it at all!
And as luck would have it… TODAY is actually NATIONAL CHOCOLATE BROWNIE DAY!
If you try this recipe (or any So Much Yum recipe), I’d love to know about it! Tag @somuchyumblog in a photo on Instagram, or leave a comment below!
- 4 tsp ground flaxseed
- 1 cup almond flour
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup non-dairy chocolate chips, divided
- 6 Tbsp vegan butter (I used Earth Balance)
- 1 cup granulated sugar
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
- Preheat oven to 350° F. Line a 9-inch square baking pan with parchment paper (leaving some overhang on at least 2 sides for easier removal) and lightly coat with oil spray. Set aside.
- In a small bowl, stir together the ground flaxseed and 3 Tablespoons of water. Set aside for at least 5 minutes to thicken.
- In a large bowl, sift together the almond flour, all-purpose flour, cocoa powder, salt and baking soda.
- In a microwave-safe bowl, combine ½ cup of the chocolate chips and the vegan butter. Microwave in 20-second increments, stirring between each, until the chocolate chips are mostly melted. Stir to fully melt the remaining chocolate chips. Add the flaxseed mixture, sugar, almond milk and vanilla, and stir until fully combined.
- Add chocolate mixture to dry ingredients and stir until fully combined and no flour pockets remain. Fold in the remaining ½ cup chocolate chips.
- Transfer batter to prepared pan. The batter will be thick and sticky, but try to somewhat smooth out the top with the back of a large spoon.
- Bake for 30 minutes. Allow brownies to fully cool in the pan (at least 1.5 hours) to prevent them from crumbling and falling apart. Cut into 9 squares (or leave as one giant brownie!), remove from pan using the overhanging parchment paper, and enjoy!
NOTE: This recipe was adapted from Angela at Oh She Glows, an amazing vegan recipe author! The original recipe can be found here: http://ohsheglows.com/2011/10/19/vegan-brownies-two-ways/