Quick Easy Vegan Chocolate Brownie Recipe: Mmmmmmhhh! The perfect balance between fudge brownie and cake brownie, topped with a thick chocolate frosting.
These chocolate brownies are sinfully rich, loaded with fat & sugar, calories out the wazoo ... eat at your own risk!
Total prep & cook time: 40 min
Nutrition Data Per Serving, Vegan version, 75 g: 257 calories, 37g carbohydrate, 12g fat, 194mg sodium, 2g dietary fiber, 6g protein, very low in Cholesterol, a good source of Manganese. Estimated glycemic load: 22
Nutrition Data Per Serving, ovo-Lacto version, 80g: 330 calories, 40g carbohydrate, 19g fat, 98mg sodium, 3g dietary fiber, 11g protein, low in sodium. Estimated glycemic load: 22
Ovo Lacto People can substitute 2 eggs for the egg replacer, substitute dairy milk (reduce to 1/2 cup), and use butter instead of vegan margarine. Mind you that's just for your convenience. Taste wise, it makes no difference!
If you want to turn the cake out of the pan before frosting or cutting, line the pan with oiled aluminum foil. Then you can just lift the whole thing out after it cools.
Makes one 9 X 13 inch pan of vegan chocolate brownies: Wait until they're cool before icing them.
Question: Should I reduce the almond milk in the recipe to 1/2 cup if I substitute 2 eggs for the egg replacer? - Christina M.
Answer: Egg replacer is a powder and you add liquid to it (2 Tbsp per 1 Tbsp egg replacer). In this recipe the liquid is the almond milk. If you use 2 eggs instead, you're right that you'd reduce the almond milk to just shy of 1/2 cup. You can also substitute 1/2 cup dairy milk for the almond milk.
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