These delectable vegan fudge brownies are full of delicious sweetness, and sprinkled with the perfect crushed walnut crunch.
4 tbsp. ground flax
1/2 cup water
1/2 cup melted regular or vegan butter or coconut oil
1 cup Monkfruit Sweetener or Date Puree or White Sugar
1/2 cup brown sugar
2 tsp vanilla
1 cup all-purpose flour
1 cup cocoa powder, unsweetened
1/2 teaspoon salt
1 teaspoon baking powder
1/3 cup plant milk of choice
1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces
1/2 cup chopped walnuts + more for topping
Preheat oven to 350F and line a 9X9 baking tin with parchment, lightly grease and set aside.
To a large mixing bowl add your ground flax and water. Stir till combined and let sit for 5 minutes.
To the same bowl, add the butter, Monkfruit Sweetener, Brown Sugar, and Vanilla. Stir till well combined and there are no clumps.
To the bowl, add the flour, cocoa, salt, baking powder, and milk of choice. You don’t need to over stir, just till the wet and dry are combined and there is no excess flour.
Stir in the chocolate chips and walnuts just till combined.
Pour the brownie batter into the baking pan and flatter using the back of a spoon. Top more walnuts (evenly) before baking for 30-35 minutes (toothpick test works great).
Remove from oven and let rest in the pan till cooled. Enjoy!
Brown Sugar: This is completely optional. If you do not have brown sugar, replace it with Monkfruit Sweetener, date puree, or white sugar.
Butter: Use whatever butter you have on hand if you do not have access to vegan butter.
Storage: The Brownies will last up 10 3-4 days on the counter, covered or up to 1 week in the fridge in a tightly sealed container.
- Serving Size: 9
- Calories: 456
- Sugar: 43.1
- Sodium: 145.6mg
- Fat: 22.6
- Saturated Fat: 15.4
- Trans Fat: 0
- Carbohydrates: 64.8
- Fiber: 6.3
- Protein: 5.9
Keywords: chocolate, recipe, best, vegan, walnuts