Nigella’s Vegan Brownies makes the greatest gooey chocolate squares that are simple to prepare and fun to eat. These sweet treats are ready in just 35 minutes and are sure to satisfy any chocolate cravings you may have.
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💗 Why You’ll Love This Nigella Vegan Brownie Recipe:
- Plant-Based Goodness: This recipe is entirely vegan, making it suitable for those following a plant-based diet.
- Rich and Fudgy: The brownies are incredibly rich and fudgy, delivering that classic brownie texture and flavor.
- Easy to Make: The recipe is straightforward and doesn’t require any complicated techniques or special ingredients.
- Customizable: You can personalize these brownies by choosing your favorite non-dairy chocolate chips or adding nuts if desired.
- Guilt-Free Indulgence: Enjoy a sweet treat with the knowledge that these brownies are free from animal products, making them a guilt-free indulgence.
❓ What Is Nigella Vegan Brownies Recipe?
Nigella’s Vegan Brownies are a plant-based version of classic brownies. They feature a flax egg, vegan butter, cocoa powder, and non-dairy chocolate chips, resulting in deliciously rich and fudgy brownies that are perfect for vegans.
📜 Nigella Vegan Brownies Ingredients
- 4 tablespoons ground flax
- 1/2 cup water
- 1/2 cup vegan butter (Earth Balance brand), melted
- 1 cup granulated sugar
- 1 cup brown sugar, lightly packed
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces
👩🍳 How To Make Nigella Vegan Brownies
- Stir the ground flax and water together in a small bowl to make the flax eggs. Let sit to thicken.
- Prepare a 7-by-11-inch baking sheet by putting parchment paper in a preheated 350 F oven.
- Half a cup of melted vegan butter (we use Earth Balance) will do. Put the vegan butter in a glass measuring cup and microwave it in 30-second increments until melted.
- Mix the sugars and vegan butter together in a large bowl and whisk until smooth. Whisk in the vanilla extract and flax eggs until everything is incorporated.
- Sift the flour and cocoa powder into the same large bowl. Do not overmix after adding the baking soda, salt, and a large wooden spoon.
- Add half of the chocolate chips and mix well. Put the batter in the pan and level it with a spoon or your hands. Top the batter with the remaining chocolate chips.
- Bake for 35 to 40 minutes. Even if the brownies still look bubbly and underdone, they will set up significantly as they cool.
- Take them out of the oven and let them cool in the pan for 15 minutes; then, using the parchment paper, lift them out and let them cool for another 15 to 30 minutes before cutting and serving.
💭 Recipe Tips
- Sifting can be done using either a sifter or a fine mesh strainer.
- Coconut oil is not a good substitute for vegan butter since it makes the baked goods too oily. If you’re trying to avoid oils, you can replace the vegan butter with applesauce.
- It is fine to cut the sugar to 1 cup if you prefer less sweetness in the brownies. They won’t be as sweet, but they’ll still turn out fine.
- Keep in mind that the brownies will seem undone and soft when you first remove them from the oven. The next day, they’re even more fudgy and rich. These brownies are NOT like cake at all.
- If you like a different flavor, you can substitute Dutch-processed cocoa powder instead. They will be darker in color and have a slightly less fudgy texture.
🍨 What Pairs Nicely With Nigella Vegan Brownies?
Nigella’s Vegan Brownies are excellent with a variety of add-ons, including ice cream, caramel sauce, whipped cream, peanut butter cups, marshmallows, almonds, fresh fruit, and cookie dough pieces.
🎚 How To Store Leftover Nigella Vegan Brownies?
- At Room Temperature: Leftover vegan brownies can be preserved at room temperature for 3 to 4 days when sealed in a resealable plastic bag.
- In The Fridge: Keep leftover vegan brownies in the fridge for up to 10 days by placing them in a tightly sealed container.
- In The Freezer: Leftover vegan brownies can be frozen for up to 3 months if portions are individually wrapped in plastic wrap before being placed in a freezer-safe bag. Allow to defrost in the refrigerator overnight.
🥵 How To Reheat Nigella Vegan Brownies?
- Oven: Turn on the oven to 350 degrees Fahrenheit then prepare a baking sheet for vegan brownies and heat for about 15 minutes.
- Microwave: Arrange vegan brownies on a microwave-safe plate and heat on a medium setting for 30 seconds, or until warm.
FAQs
Why did my vegan brownies come out dry?
Your vegan brownies may have turned out dry due to overmixing the batter, which can lead to excessive gluten development, resulting in a drier texture.
Why do my vegan brownies never cook in the middle?
Your vegan brownies may not cook in the middle because you’re not baking them long enough ensure proper baking time to cook the center adequately.
Why are my vegan brownies dry and crumbly?
Vegan brownies can become dry and crumbly if too much flour is used, often caused by packing the flour excessively into the measuring cup.
Why do my vegan brownies puff up in the middle?
Your vegan brownies puff up in the middle due to a hot oven or using the wrong baking pan, resulting in uneven cooking and a raised center.
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Nigella Vegan Brownies Nutrition Facts
Amount Per Serving
- Calories 262.3
- Total Fat 9.9g
- Saturated Fat 4.5g
- Cholesterol 0.0mg
- Sodium 98.1mg
- Potassium 225.2mg
- Total Carbohydrate 47.9g
- Dietary Fiber 4.8g
- Sugars 13.3g
- Protein 3.2g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Vegan Brownies
Description
Nigella’s Vegan Brownies makes the greatest gooey chocolate squares that are simple to prepare and fun to eat. These sweet treats are ready in just 35 minutes and are sure to satisfy any chocolate cravings you may have.
Ingredients
Instructions
- Stir the ground flax and water together in a small bowl to make the flax eggs. Let sit to thicken.
- Prepare a 7-by-11-inch baking sheet by putting parchment paper in a preheated 350 F oven.
- Half a cup of melted vegan butter (we use Earth Balance) will do. Put the vegan butter in a glass measuring cup and microwave it in 30-second increments until melted.
- Mix the sugars and vegan butter together in a large bowl and whisk until smooth. Whisk in the vanilla extract and flax eggs until everything is incorporated.
- Sift the flour and cocoa powder into the same large bowl. Do not overmix after adding the baking soda, salt, and a large wooden spoon.
- Add half of the chocolate chips and mix well. Put the batter in the pan and level it with a spoon or your hands. Top the batter with the remaining chocolate chips.
- Bake for 35 to 40 minutes. Even if the brownies still look bubbly and underdone, they will set up significantly as they cool.
- Take them out of the oven and let them cool in the pan for 15 minutes; then, using the parchment paper, lift them out and let them cool for another 15 to 30 minutes before cutting and serving.
Notes
- Sifting can be done using either a sifter or a fine mesh strainer.
- Coconut oil is not a good substitute for vegan butter since it makes the baked goods too oily. If you’re trying to avoid oils, you can replace the vegan butter with applesauce.
- It is fine to cut the sugar to 1 cup if you prefer less sweetness in the brownies. They won’t be as sweet, but they’ll still turn out fine.
- Keep in mind that the brownies will seem underdone and soft when you first remove them from the oven. The next day, they’re even more fudgy and rich. These brownies are NOT like cake at all.
- If you like a different flavor, you can substitute Dutch-processed cocoa powder instead. They will be darker in color and have a slightly less fudgy texture.
Nigella Vegan Brownies