Recipes

Vegan Brownie Thins

Intensely fudgy brownies spread in a thin layer, yielding a sweet treat that doesn’t feel over-indulgent! These perfectly chewy and rich brownie thins are great for feeding a crowd.  

I love brownies. Perfect crisp crackly tops, super fudgy centres, chewy and gooey in all the right places, you can’t beat a good brownie. However, this irresistible treat is a calorific one. Not wanting to compromise on flavour, I wondered if there was a way to make this indulgent treat a little less naughty?

Brownie Thins were the solution! 

These Brownie thins keep everything that makes brownies wow, but in a smaller, healthier portion size. Equally, these Brownie thins can be stretched far, so make an ideal treat for bake sales or parties! 

Simple, easy to make and vegan, these brownies thins pack a serious chocolate punch! So, if you want a quick easy fix for that chocolate craving, why not give these a go?

 So, what do you need? 

All you need for this recipe is: 

Brownie Ingredients: 

  • 200g Vegan Butter (melted and cooled)
  • 150g Brown sugar 
  • 300g Granulated sugar
  • 4 teaspoons of Flaxseed (ground)
  • 1 1/2 teaspoons of Vanilla extract
  • 3/4 teaspoon of Salt
  • 130g Plain Flour
  • 100g Cocoa powder 

How to Make Vegan Brownie Thins

Step 1 – To a bowl, add 4 teaspoons of flaxseed and 10-12 teaspoons of water and mix before setting aside. 

Step 2 – Preheat oven to 175°C and line your pan (9×13-inch) with parchment. 

Step 3 – In a large bowl, sift in flour, cocoa powder and salt. 

Step 4 – Melt your butter then combine in a separate bowl with sugars and whisk together until combined. Add vanilla extract and flax eggs then whisk again until fully mixed together.

Step 5 –Add the wet ingredients into dry ingredients and fold in gently. Do NOT over beat as this will ruin your brownie mixture. If you want to add in additional ingredients like nuts or chocolate, fold these in now. 

Step 6 – Spread batter evenly in pan then place in oven on the top shelf for around 20-30 minutes. Take out of the oven when the centre of the brownie no longer jiggles and is set to the touch. Brownies will continue baking and set in the hot pan out of the oven so make sure not to overbake them in the oven. 

Step 7 – After 20 minutes remove brownie thins from pan and carefully lift from the tin and place on wire rack to cool.

Step 8 –  Slice into 12 or 16 pieces and enjoy!

Top Tips

  1.  Even if your loaf pan is non stick, I recommend lining the bottom of it with a parchment (otherwise you will definitely struggle to get these brownie thins out of the pan). 
  2. Add additional ingredients like crushed nuts, dried fruits, chocolate, diced marshmallow for extra flavour and textures. Start with between 100-200g. 
  3. Alternately, top your finished brownies with melted chocolate, peanut butter or caramel drizzled on top. 
  4. Use this recipe for a normal brownie batch by using a smaller pan (8×12 inches or 7×11 inches). Simply cook for a little longer (between 25-45 minutes) for a more decadent treat.  

 

Vegan Brownie Thins

Recipe by Daphne HartCourse: DessertCuisine: VeganDifficulty: Easy
Servings

12-16

servings
Prep time

25

minutes
Cooking time

25

minutes

Intensely fudgy brownies spread in a thin layer, yielding a sweet treat that doesn’t feel over-indulgent! These perfectly chewy and rich brownie thins are great for feeding a crowd.

Ingredients

  • 200g Vegan Butter

  • 150g Brown Sugar

  • 300g Granulated Sugar

  • 4 teaspoons of Flaxseed (ground)

  • 1 1/2 teaspoon of Vanilla Extract

  • 3/4 teaspoons of Salt

  • 130g Plain Flour

  • 100g Cocoa Powder

Directions

  • To a bowl, add 4 teaspoons of flaxseed and 10-12 teaspoons of water and mix before setting aside. 
  • Preheat oven to 175°C and line your pan (9×13-inch) with parchment.
  • In a large bowl, sift in flour, cocoa powder and salt.
  • Melt your butter then combine in a separate bowl with sugars and whisk together until combined. Add vanilla extract and flax eggs then whisk again until fully mixed together.
  • Add the wet ingredients into dry ingredients and fold in gently. Do NOT over beat as this will ruin your brownie mixture. If you want to add in additional ingredients like nuts or chocolate, fold these in now.
  • Spread batter evenly in pan then place in oven on the top shelf for around 20-30 minutes. Take out of the oven when the centre of the brownie no longer jiggles and is set to the touch. Brownies will continue baking and set in the hot pan out of the oven so make sure not to overbake them in the oven.
  • After 20 minutes remove brownie thins from pan and carefully lift from the tin and place on wire rack to cool.
  • Slice into 12 or 16 pieces and enjoy!

Notes

  • Make sure you allow the brownie thin to cool before you slice it, otherwise it may get messy!
  • Microwave brownie thin slices for 35 seconds if you want to get that warm and chocolaty goodness that goes perfectly with ice-cream!
  • Brownie Thins will last for around a week in the fridge or 6 months in the freezer.

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