Brownies veganos (¡Preparación en 10 minutos!)

Estos Brownies veganos are tasty gooey brownies with a fudgy chocolate center and perfect crinkles on top. Plus, it takes bajo minuto 10 to make this brownie batter, so you can fix your chocolate cravings really easily.

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Me encanta hacer brownies saludables! You can make amazing brownies veganos de batata, brownies de aguacate, zucchini brownies o Brownies sin hornear. But these don’t taste exactly like traditional brownies. So if you crave an authentic brownie texture and rich chocolate flavors, you are in for a treat with this new recipe.

It’s the recipe I make several times a month for my kids. They love the gooeyness, the moist texture, the crispy crust and, of course, the chocolatiness. Because there’s a lot of that. If you like chocolate, these brownies are what you want.

If you want the gluten-free version of these brownies, try my vegan gluten-free brownies.

Brownies veganos

This Vegan Brownie recipe makes tasty, gooey brownies with a fudgy chocolate middle and perfect, classic crinkles on top.

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Tiempo de preparación: 15 minutos minutos

Tiempo de cocción: 20 minutos minutos

Tiempo Total: 35 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 16 cuadrados

Calorías: 168 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

Huevo de lino

• ▢ 2 cucharadas de Harina de linaza
• ▢ ⅓ taza de Agua

Brownie Batter

• ▢ ½ taza de Mantequilla sin lácteos (sin sal) - melted, lukewarm
• ▢ 1 taza de Azúcar de caña sin refinar
• ▢ ¼ taza de Brown Sugar
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ¾ taza de Harina para todo uso - Notas 1
• ▢ ½ taza de Cacao en polvo sin azúcar
• ▢ 1 cucharadita de Levadura en polvo
• ▢ ¼ cucharadita de Salt
• ▢ ½ taza de Pepitas de chocolate negro sin lácteos

Instrucciones para la impresión en alta definición

• Preheat the oven to 350℉ (180℃). Grease an 8-inch x 8-inch brownie pan with cooking oil. Set aside.
• In a small bowl, make the flax eggs: add ground flaxseeds and lukewarm water. Stir and set aside for 10 minutes until it reaches an egg-like consistency.
• In a large mixing bowl, add the lukewarm melted vegan butter, white sugar, and brown sugar. Whisk until the sugar and butter are well combined and creamy.
• Pour the flax eggs made in step 1 and vanilla extract.
• Whisk in cocoa powder until no more lumps of cocoa can be seen.
• Add the sifted flour, salt, chocolate chips, and baking powder until the batter is thick and smooth. Don't over-stir, or the brownies will be dense and packed.
• Pour the brownie batter into the prepared pan and add extra chocolate chips on top if desired.
• Bake for 20-25 minutes or until the top is dry and crackles, and a pick inserted in the center comes out with some fudgy brownie crumb, not runny batter. This means that the brownies are cooked and fudgy and not dry.
• Cool down on a cooling rack for a few hours before slicing.

Almacenaje

• Store the brownies in the fridge in a sealed container for up to 5 days, or freeze them for up to 1 month and thaw the day before at room temperature.

Notas

notas 1Para una versión sin gluten, utilice mi receta. Guía de conversión a una dieta sin gluten.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Sartén cuadrada de 8 pulgadas

Papel pergamino

Meas

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Nutrición

Servicio: 1cuadrado | Calorías: 168kcal | Carbohidratos: 24.7g | Proteína: 1.7g | Grasa: 7.7g | Grasa saturada: 2.8g | Grasa poli-insaturada: 1.6g | Grasa monosaturada: 2.7g | Grasas trans: 0.03g | Sodio: 111.9mg | Potasio: 100.6mg | Fibra: 2g | Azúcar: 17.2g | Vitamina A: 271.9IU | Vitamina B12: 0.02pg | Vitamina C: 0.01mg | Calcio: 28.4mg | Hierro: 1.4mg | Magnesio: 31.1mg | Fósforo 54.4mg | Zinc: 0.4mg

Ingredientes y sustituciones

All you need to make the best vegan brownies are a few ingredients:

• Harina para todo uso – or white spelt flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.
• Mantequilla vegana like EarthBalance or Nuttelex.
• Unsweetened Dutch Cocoa Powder – The quality of your vegan brownies depends heavily on the quality of the cocoa powder, so get the best you can!
• Semillas de lino molidas – To make a flax egg.
• Levadura en polvo – Gluten-free if needed.
• Azúcar granulada – White sugar or caster sugar.
• Brown Sugar or coconut sugar.
• Chips de chocolate veganos – EnjoyLife has a great range of dairy-free chocolate chips.
• Extracto de vainilla – por el sabor.

You can use this vegan brownie recipe to create different brownies flavors. For example swap the dark chocolate chips for:

• Nueces pecanas picadas
• Pepitas de chocolate blanco veganas
• Frambuesas
• Coco rallado sin azúcar
• 1/2 teaspoon of Peppermint Extract of chili powder

How To Make Vegan Brownies

Here’s how I make delicious brownies that taste like the real thing.

1. First, preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch square brownie pan with parchment paper. Lightly oil the paper and pan with cooking oil spray. Set aside.
2. In a small bowl, whisk the ground golden flaxseeds and lukewarm water together. Set the mixture aside for a few minutes until the texture is gooey and looks like an egg.
3. In a large mixing bowl, add the white sugar, brown sugar, and melted vegan butter. Whisk until the batter is thick before pouring the flax egg. Don’t over-stir the batter. Whisk for just a few seconds then, whisk in the vanilla extract, salt, and unsweetened cocoa powder.
4. Whisk until all the cocoa has been incorporated and no lumps are seen.
5. Finally, sift in the flour and chocolate chips. Whisk a few times, until the batter is shiny and smooth. Don’t over-mix the batter to keep the brownies moist and fudgy.
6. Pour the brownie batter into the prepared pan and bake in the center rack of the oven for 20 to 25 minutes at 350°F (180°C). When the top of the vegan brownies dry out, and lovely crinkles form on top, insert a toothpick in the center of the brownies. The toothpick should come out a bit sticky with some batter, meaning the brownies are fudgy. However, the pick shouldn’t be wet or it means the batter is still jiggly and not cooked through.
7. Let the brownies cool down in the pan for 5 minutes, then pull out the pieces of hanging parchment paper to release the brownies onto a cooling rack. As they cool down, sprinkle some extra dark chocolate chips on top of the brownies. They melt in and add a rich chocolate flavor.
8. Serve the brownies with a pinch of sea salt flakes to enhance the chocolate flavor.

Consejos de repostería de Carine

While this recipe is quite easy to make, I have a few top tips and tricks to help you get it perfect every time.

1. When To Cut Brownies – When the brownies are completely cool down, cut with a long sharp knife into 16 squares. You often asked me how to nicely cut brownies, because if you baked brownies before you know how messy the knife blades come out after one cut. So my trick is to always wash the knife blade under warm water and dry it in a towel, before cutting again. It’s a little time-consuming, but this makes perfect brownies squares every time.
2. Use Less Flour For Fudgy Texture – The key to fudgy vegan brownies is to use a small amount of flour. While it’s tempting to increase flour in vegan recipes to compensate for the eggs, you really shouldn’t if you want your brownies to have the right texture. In fact, adding more flour turns brownies into cakes with a not fudgy, not chewy texture.
3. Make Flax Eggs, No Replacer – The other crucial ingredient for making vegan brownies chewy, fudgy, with a crusty top is flax eggs. Flax eggs are made from high-fiber ground flaxseeds. This golden seed powder brings this chewy texture that one everyone loves in traditional brownies. If you don’t have flax meal at home, try a chia meal to achieve the same texture. In vegan brownies, avoid other egg replacers like corn flour, applesauce, or store-bought egg replacers because they turn the crumb into a cake-like texture.
4. Use Plant-Based Butter, Not Oil – I know that vegan butter is not the healthiest, compared to avocado oil, for example. But I believe that sometimes, you deserve a treat. It’s about achieving the perfect taste and texture that delivers an excellent dessert that is good for the mood. So, choose vegan butter for a shiny brownie crust that crackles and a melt-in-your-mouth soft texture. Brownies made with oil tend to be drier, with a matte color that is less chewy inside.
5. Don’t Over-Mix The Batter – What creates a lovely crinkle on top of the brownies are the air bubbles trapped in the batter that gently rise to the surface as the oven warms the batter. If you over-mix the batter, you remove all air, and the brownies stay soft on the top.
6. Use White And Brown Sugar – The combination of white and brown sugar completely changes the brownies’ texture. In fact, brown sugar contains molasse. It’s wetter and adds a fudgy texture to brownies. On the other hand, white sugar is dry (no molasse is added). As a result, it melts and crystallizes, adding a chewy texture and light crisps on the edges of the pan. If you swap one sugar for the other, you will lose on the texture for sure!
7. Use Dutch-Processed Cocoa Powder, Not Melted Chocolate – Some vegan brownies recipes call for melted chocolate. However, the purpose of chocolate in baking is to absorb some of the moisture, not just for the chocolate taste. As a result, brownies made with melted chocolate are always drier, not fudgy, and gooey. To make the best fudgy brownies without eggs, use high-quality cocoa powder.

Sugerencias para servir

These vegan brownies are delicious desserts on their own. You don’t need any toppings to enjoy a piece of this treat. My favorite pairings to brownies are:

• Una bola de helado de vainilla sin lácteos
• Crema batida de coco o Crema batida vegana
• Una pizca de sal
• Fresh berries like strawberries

Intercambios para personas con alergias

Below are some allergy substitution ideas if you need them.

• Sin gluten – Para una versión sin gluten, utilice mi Guía de conversión a una dieta sin gluten. Otherwise, you can try my vegan gluten-free brownies para una receta sin gluten.
• Sin azúcar – I didn’t try sugar-free crystal sweeteners, but erythritol and brown erythritol should work in the same amount. Also, replace the chocolate chips with vegan-friendly stevia-sweetened chips.
• Libre de aceite – I didn’t try an oil-free replacer in this recipe, so I don’t recommend making it with an oil-free option.

Instrucciones de almacenamiento

These vegan brownies can be stored well in the fridge, for up to 5 days, in a sealed cookie jar. You can freeze brownies for later, preferably freeze brownie squares so you can easily thaw one serving at a time. Thaw your brownies at room temperature 24 hours before serving.

Preguntas frecuentes

Find below my answers to your most common questions about this egg-free brownie recipe.

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