Vegan Blonde Brownies Recipes

BEST EVER BLONDIES (VEGAN, GLUTEN-FREE)

Steps:

• Prepare your flax egg by combining 1 tablespoon of flaxseed with 3 tablespoons of water. Let sit for 10 minutes, for a gel to form.
• Preheat the oven to 180C/350F and line an 8 x 8-inch square pan with parchment paper.
• In a large mixing bowl, add your flour, baking soda, and salt and mix well. Set aside.In seperate bowl, add your sugars with butter. Using a hand mixer or stand mixer, cream together until combined.
• Add your creamed butter/sugar to the dry mixture. Add your vanilla extract, molasses (if using it) and flax egg and mix together, until just combined. Fold through chocolate chips, reserving a handful to top the blondies with.
• Transfer the batter into the lined pan and top with extra chocolate chips. Bake for 15-17 minutes, until the edges are just starting to brown. Do not bake longer than 17 minutes.
• Remove from the oven and allow to cool in the pan completely, before slicing.

THE BEST EVER VEGAN BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into ½-inch (1 ¼ cm) pieces. Set aside half and melt the other half in a microwave-safe bowl for 45 seconds.
• Make the flax egg: combine the ground flaxseeds with the water in a small bowl and mix with a fork. Set aside for at least 10 minutes to gel.
• In a medium bowl, add the sugar and vegan butter and whisk until smooth. Then add the vanilla, flax eggs, and melted chocolate and whisk until well-combined.
• Sift in the flour, cocoa powder, baking powder, and salt and fold with a spatula until all ingredients are combined. Be careful not to overmix. Then, stir in the reserved chocolate pieces.
• Pour the batter into the baking dish and smooth the top with a spatula.
• Bake for 30-35 minutes, until a fork inserted in the center comes out clean. Let cool for at least 20 minutes.
• Slice into 9 equal-sized pieces and serve.
• Enjoy!

VEGAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
• Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

VEGAN BROWNIES

Steps:

• Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
• In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
• Put the flour, almonds, cocoa, baking powder and ¼ 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, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin.
• Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.

VEGAN BLONDE BROWNIES

Steps:

• 1. Mix together the Earth Balance and brown sugar until well mixed
• 2. mix in the egg replacer and vanilla. Mix egg replacer as directed on package. Mix until light in color and creamy
• 3. Mix in the flour, baking soda, and salt until well mixed
• 4. Mix in chocolate chips
• 5. Bake in a 350 degree oven for 30 minutes. Half way through cooking pick up the pan and slam it on the rack so all the air comes out. This will help to keep them soft. They will be chewy ooey and gooey. Take them out at 30 minutes even if you think they are not done. They do not taste as good if over cooked. These definitely need to cool before cutting.