Brownie Cookies (Vegan!)
Ingredients:
- 112 g (4 oz) bittersweet chocolate
- 84 g (6 tbsp) unsalted vegan butter
- 100 g (½ cup) granulated sugar
- 135 g (½ cup + 2 tbsp) packed light brown sugar
- 30 g (2) flax eggs
- 13 g (1 tbsp) vanilla extract
- 95 g (¾ cup) all-purpose flour
- 25 g (¼ cup) unsweetened cocoa powder
- 3 g (½ tsp) salt
- 2.3 g (½ tsp) baking powder
- 15 ml (1 tbsp) plant-based milk
- 90 g (½ cup) semisweet chocolate chips
Equipments:
Features:
Soy-Free
Freezer Friendly
Meal Prep Friendly
Nut-Free
Nutrition:
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Let the flax eggs sit the full 5 minutes until gel-like, and melt the chocolate gently over barely simmering water or in short microwave bursts — melting it too fast risks seizing or scorching the chocolate.
Instructions:
- Make the Flax Eggs: Combine 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water). Let sit for 5 minutes until gel-like.
- Melt the Chocolate: In a heatproof bowl set over a saucepan of simmering water (or microwave in 30-second intervals), melt together 112 g (4 oz) bittersweet chocolate and 84 g (6 tbsp) unsalted vegan butter. Stir until smooth. Let cool slightly.
- Mix Sugars: Whisk 100 g (½ cup) granulated sugar and 135 g (½ cup + 2 tbsp) packed light brown sugar into the chocolate mixture. Add the flax eggs, 1 tbsp vanilla extract, and 1 tbsp plant-based milk. Stir until glossy.
- Add Dry Ingredients: Fold in 95 g (¾ cup) all-purpose flour, 25 g (¼ cup) unsweetened cocoa powder, ½ tsp salt, and ½ tsp baking powder until just combined. Fold in 90 g (½ cup) semisweet chocolate chips.
- Bake: Preheat oven to 175°C (350°F). Pour into a parchment-lined 20 cm (8-inch) square pan. Bake for 22–26 minutes until a toothpick comes out with a few moist crumbs.
- Cool: Let cool completely in the pan before slicing.
Notes: These cookies spread during baking. Leave at least 5cm / 2 inches between each cookie on the baking sheet.
The dough will look loose and wet — this is normal. Chilling it for 20 minutes makes it easier to handle.
Tips: Do not overbake. The cookies should look slightly underdone in the center when removed from the oven — they firm up significantly as they cool.
Storage: Store in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.
Swaps: Cocoa powder can be swapped for cacao powder for a richer, more intense chocolate flavor. Any neutral oil works.
Every ingredient here earns its place, but a few really shape the dish. The bittersweet chocolate adds rich, deep chocolate flavor. The unsalted vegan butter adds richness and helps create a tender, flavorful base. The granulated sugar provides clean sweetness and helps balance acidity. The packed light brown sugar adds moisture and a warm, caramel-like sweetness.
Brownie Cookies (Vegan!)
Ingredients:
- 112 g (4 oz) bittersweet chocolate
- 84 g (6 tbsp) unsalted vegan butter
- 100 g (½ cup) granulated sugar
- 135 g (½ cup + 2 tbsp) packed light brown sugar
- 30 g (2) flax eggs
- 13 g (1 tbsp) vanilla extract
- 95 g (¾ cup) all-purpose flour
- 25 g (¼ cup) unsweetened cocoa powder
- 3 g (½ tsp) salt
- 2.3 g (½ tsp) baking powder
- 15 ml (1 tbsp) plant-based milk
- 90 g (½ cup) semisweet chocolate chips
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The bittersweet chocolate adds rich, deep chocolate flavor. The unsalted vegan butter adds richness and helps create a tender, flavorful base. The granulated sugar provides clean sweetness and helps balance acidity. The packed light brown sugar adds moisture and a warm, caramel-like sweetness.
Prep:
Let the flax eggs sit the full 5 minutes until gel-like, and melt the chocolate gently over barely simmering water or in short microwave bursts — melting it too fast risks seizing or scorching the chocolate.
Instructions:
- Make the Flax Eggs: Combine 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water). Let sit for 5 minutes until gel-like.
- Melt the Chocolate: In a heatproof bowl set over a saucepan of simmering water (or microwave in 30-second intervals), melt together 112 g (4 oz) bittersweet chocolate and 84 g (6 tbsp) unsalted vegan butter. Stir until smooth. Let cool slightly.
- Mix Sugars: Whisk 100 g (½ cup) granulated sugar and 135 g (½ cup + 2 tbsp) packed light brown sugar into the chocolate mixture. Add the flax eggs, 1 tbsp vanilla extract, and 1 tbsp plant-based milk. Stir until glossy.
- Add Dry Ingredients: Fold in 95 g (¾ cup) all-purpose flour, 25 g (¼ cup) unsweetened cocoa powder, ½ tsp salt, and ½ tsp baking powder until just combined. Fold in 90 g (½ cup) semisweet chocolate chips.
- Bake: Preheat oven to 175°C (350°F). Pour into a parchment-lined 20 cm (8-inch) square pan. Bake for 22–26 minutes until a toothpick comes out with a few moist crumbs.
- Cool: Let cool completely in the pan before slicing.
