Vegan Brownies with Chocolate Ganache
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.
Ingredients
Brownies:
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
Ganache:
1 ½ cup vegan chocolate chips
1 cup soy cream
Steps:
- 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.