Valentine’s Day may come and go, but there’s one thing that remains in my household: Our love for chocolate! Precisely why you’ll find a batch of these brownies ready to enjoy in the gorgie kitchen.

But these aren’t just any brownies. Why no! These are tasty morsels of rich, chewy chocolate, made without refined sugars, vegetable oils or dairy.  So easy to make, you’ll want to keep this recipe for regular rotation.

I say ‘easy’ as the recipe developer Angela Liddon of Oh She Glows did all the testing and re-testing to get the right taste, consistency and texture (thank you!).  In fact, she has two recipes – one vegan and the other gluten-free AND vegan.  When given the option, I prefer the gluten-free, however it’s a matter of personal taste.

However you choose to enjoy, enjoy every bite :). And know that my girls and I are with you – life REALLY is better with some chocolate every now and again. More like, every day – but who’s counting?! lol.

Oh So Good Vegan Brownies


1.5 tbsp ground flax + 3 tbsp water, whisked
3/4 cup all-purpose flour
1 cup whole almonds, ground into a flour/meal & sifted (OR sub 1.5 cups almond flour)
1/2 cup cocoa powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/4 cup + 2 tbsp Earth Balance or other non-dairy butter substitute
1/2 cup + 1/4 cup non-dairy chocolate, divided
1 cup + 1/4 cup organic cane sugar (note: a reduction in sugar will lead to a more cake-like brownie)
1/4 cup + 2 tbsp almond milk
1 tsp vanilla
1/2 cup finely chopped walnuts


1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.

2. In a blender or processor, process almonds into a meal/flour. Sift out large pieces. Or use store bought almond meal/flour. In a large bowl, whisk together the dry ingredients (flours, cocoa, salt, soda).

3. In a large microwave safe bowl, add chocolate and Earth Balance and melt in microwave for about 30-45 seconds until melted. Stir well and add in flax egg, sugar, vanilla, and milk. Whisk.

4. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing! Now fold in the walnuts and remaining 1/4 cup chocolate chips.

5. Scoop batter into prepared pan and place a piece of parchment on top. Spread with hands or a pastry roller until smooth and even.

6. Bake for 32-34 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. Do not remove brownies until completely cool or they will crack apart. After an hour or so, gently separate edge of brownie from pan with a butter knife and place on a cooling rack. Cool completely and slice carefully. Some cracking may happen, which is totally fine.


Store in air-tight container for up to 3-4 days. Or freeze any leftovers for later!