Ingredients:

  • 1 Tbsp (15 g) Ground Flaxseed Meal
  • 3 Tbsp (45 ml) Lukewarm Water
  • 1/2 cup (115 g) Vegan Block Butter
  • 4 oz (115 g) Vegan Dark Chocolate (70-80%), finely chopped
  • 1 1/4 cups (250 g) Caster Sugar (Fine Granulated)
  • 1 tsp (5 ml) Vanilla Extract
  • 3/4 cup (90 g) All-Purpose Flour, sifted
  • 1/2 cup (50 g) Dutch Process Cocoa Powder, sifted
  • 1/2 tsp (2.5 g) Baking Powder
  • 1/2 tsp (3 g) Fine Sea Salt
  • 1/2 cup (80 g) Optional: Vegan Chocolate Chips or Chunks

Instructions:

  1. Prepare the Binder: Whisk the flaxseed meal and water together in a small bowl. Set aside for 5-10 minutes until it thickens to a gelatinous consistency (the 'flax egg').
  2. Preheat and Line: Preheat the oven to 350°F / 175°C. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  3. Melt the Base: Combine the chopped vegan butter and chopped dark chocolate in a heatproof bowl. Melt gently using a double boiler method (or short microwave bursts), stirring frequently until smooth. Remove from heat immediately.
  4. Dissolve the Sugar: Immediately add the caster sugar to the melted chocolate mixture. Using a balloon whisk, vigorously whisk the mixture for 1-2 minutes until it becomes slightly thick, glossy, and lukewarm. This is the critical step for creating the signature crinkle top.
  5. Add Wet Ingredients: Whisk in the vanilla extract, followed by the prepared flax egg mixture, until just combined.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt.
  7. Fold In Dry to Wet: Pour the dry mixture into the wet ingredients. Use a rubber spatula to gently fold until just combined. Avoid overmixing, as this creates cakey, rather than fudgy, brownies.
  8. Add Mix-Ins: Gently fold in any optional chocolate chips or chunks. Transfer the batter evenly into the prepared pan.
  9. Bake: Bake for 30–35 minutes. The edges should be set, and a skewer inserted into the centre should come out with moist, fudgy crumbs clinging to it, but not wet batter.
  10. Cool Completely: Remove the pan from the oven and place it on a wire rack. Allow the brownies to cool completely in the pan—ideally for at least one hour—before lifting them out using the parchment overhang and slicing into squares.