We’ve revamped the classic brownie, with a few vegan twists! Chia seed “eggs” are a great substitute for chicken eggs, and are also easy to make. By combining the chia seeds in water and allowing to rest, the result is mixture that has a similar consistency
to real eggs. This is a simple way to incorporate omega-3 fatty acids into a vegan-friendly recipe, and also adds a great crunch to the recipe. Using a butter substitute such as natural peanut or almond butter, gives this recipe additional protein as well as taste!
Pictures by Kiersten O'Hara.
¼ cup natural peanut butter
¼ cup + 2 tbsp sugar
⅓ cup maple syrup
¼ cup melted coconut oil
¾ cup unsweetened cocoa powder
1 tsp vanilla extract
¼ tsp salt
2 chia “eggs” (2 tbsp chia seeds + 6 tbsp water, mix well and let rest for 10 minutes)
½ whole wheat flour
1 ½ cup vegan chocolate chips
1 cup soy cream
Preheat oven to 325F and line an 8 inch baking dish with parchment paper. Set aside.
In a medium bowl, whisk together peanut butter, sugar, maple syrup and coconut oil until it resembles caramel.
Add cocoa powder ¼ cup at a time and mix well. Mix in vanilla, chia “eggs” and salt.
Fold in whole wheat flour. Note: the batter will be very thick and dough-like.
Pour batter into baking dish, using a spatula to smooth the brownie batter into an even layer across the dish. Bake for 30 minutes.
While the brownies are baking, start on your ganache by heating the soy cream in a saucepan over medium heat, stirring occasionally, until the cream begins to bubble around the edges.
Pour the hot cream over vegan chocolate chips and let stand for 5 minutes.
After 5 minutes, stir the mixture until the ganache is glossy and smooth.
Pour ganache over brownies once they have cooled, and allow to set in a fridge for 1 hour.