Vegan Hot chocolate brownies recipe using flaxseed meal (2024)

4.65 from 14 votes

Preparing flaxseed meal gel

• 1 tablespoon flaxseed meal/ powder
• 3 tablespoon warm water

Dry ingredients

• 98 grams/ ¾ cup all purpose flour/ maida
• 45 grams / ½ cup unsweetened cocoa powder
• 198 grams/ 1 cup Raw sugar / granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt *

Wet ingredients

• 5 tablespoon already melted vegan unsalted butter*
• 1 tablespoon cooking oil *
• ⅓ cup plus 1 tablespoon very hot Soy milk / milk of your choice
• 1 teaspoon pure vanilla extract
• ¼ teaspoon cinnamon optional flavor

For topping

• ½ cup vegan chocolate chips
• ¾ cup or more vegan marshmallows

For drizzle

• ¼ cup dark chocolate chips

• Pre heat the oven at 350 deg F/ 180 deg C.

• Double line a 8" square baking pan with parchment paper

• Prepare flaxseed meal gel by mixing flax meal and warm water in a small bowl.

• Keep it aside for 5 minutes and it will turn into gooey gel.

• In one bowl sift in the flour and baking powder.

• In another medium sized bowl sift cocoa and add sugar.

• Now pour in very hot soy milk to it .

• Add melted butter and oil.

• Stir the cocoa sugar mixture until the liquid is incorporated and sugar is almost melted.

• Add in the flax gel, vanilla to the cocoa mixture and give a quick mix.

• Now add the dry ingredients to cocoa mixture and stir until everything is mixed well and lump free, about 50 strokes.

  See Also

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• Do not overmix.

• The consistency of the brownie batter is quiet thicker as compared to any cake batter.

• Scoop the batter in already lined pan and spread it with spatula .

• You may dab the batter evenly with lightly greased fingers too.

• Bake in the oven on middle rack for about 26-32 minutes .

• Check for doneness at 27th minute mark.

• Brownies are done when the top looks crinkled ,set and starts to leave the sides of the pan.

• Remove the pan from the oven.

• Press cancel and start broil HIGH mode.

• Add the chocolate chips and then top the brownies with marshmallows.

• Broil by placing the pan on the top rack for 1 minute or until the marshmallows are toasted golden.

• Keep a close eye on the brownies as they get toasted pretty quickly.

• Remove the pan from the oven and let the brownies cool at least 3 hours before cutting.

• Cut 9 big or 18 small squares.

• You may drizzle some melted chocolate if desired.

My brownies were baked at 29 minute mark.

I have used earth balance vegan unsalted butter.

If you are using salted butter then skip salt in the recipe.

I have melted approximately ½ cup butter in the microwave and then measured 5 tablespoons of butter.

I have used canola oil. Use any flavorless oil of your choice .

I have used vegan raw sugar. You may use sugar of your choice if you are not vegan.

If sugar granules are big then quickly pulse in the blender/ mixer after measuring.

I have used Soy milk. You may use Almond milk if vegan or regular milk if not vegan.

I have used double acting baking powder. Normal baking powder should work fine. No baking soda here.

I have used vegan marshmallows from Trader’s Joe as well as vegan dark chocolate as topping and drizzle.

You may add nuts or cranberries if you desire.

Expert notes-

The toothpick test doesn’t work with brownies .

Toothpick inserted should come with moist crumbs, not liquid.

If it comes out clean, you have over baked the brownies.

Remember that the brownies continue to bake once they are out of the oven .

The secret to moist fudgy brownies is not to over bake.

Storage

Brownies keep well on room temperature for 2 days , refrigerator for 5 days and individually wrapped frozen for 3 months.

How to thaw brownies-

Let the frozen brownie sit over the counter for 10-15 minutes.

Whenever you wish to eat one, just pop it in the microwave for 10-15 seconds and enjoy it warm!