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Vegan Rye Brownies

If you've ever been to our FLOUR SHOP pop-ups, you will likely recognize these delectable Vegan Rye Brownies. Developed by our baker Alessandra, these flavourful brownies use our popular Organic Whole Grain Rye Flour, providing the perfect complement for chocolate with its earthy flavour and whole grain, toothsome bite.

Vegan Rye Brownies:
2 cups non-dairy butter
3 cup natural cane sugar
large flax eggs
1 Tbsp vanilla extract
3 Tbsp almond milk (or non-dairy milk)
2 Tbsp strong coffee
1 Tbsp baking powder
1 tsp sea salt
2 cups Dutch-process cocoa powder
2 cups GRAIN Organic Sifted Red Spring
1 cup GRAIN Organic 100% Whole Grain Rye Flour
1 cup walnuts or pecans, chopped

Preheat the oven to 350F. Spray and line a 10" x 10" baking pan with parchment paper. 
Make the flax egg by combining 1 tbsp ground flax with 2.5 tbsp of water per 'egg', allow to sit for at least 5 minutes. 

Melt butter and combine with sugar, flax eggs, vanilla extract, almond milk and coffee.
Combine all dry ingredients together, except for nuts. Add the dry ingredients to the wet, and mix until combined. Stir in the nuts. Spread the batter evenly into the baking pan and bake until a knife inserted into the brownies comes out clean and the top springs back to the touch, about 20-25 minutes. 

Our freshly milled GRAIN Organic Sifted Red Spring Flour and Organic 100% Whole Grain Rye Flour are available online. 


  • Shira McDermott

    Hello Nimira and Lynette! We are so sorry for the delay in reply here ~ we checked with our baker and she suggests it would be too difficult to simply sub eggs 1 for 1 with the flax in this recipe. 8 eggs would definitely be too many! The reason for so much chia is that the flour tends to be drier. We haven’t tested the recipe with eggs, unfortunately. We are going to develop and publish a Rye Brownie that has eggs early in the New Year! We hope that helps ~ again we are so sorry for the delay in reply!

  • Lynette

    same question about using eggs and butter if that’s ok

  • Nimira

    If I want to use eggs in this recipe, how many would I use. And the same with butter, if I wanted to use regular butter. Would the proportions be the same.

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