Fudgy Vegan Brownies
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These are the BEST Vegan Brownies you’ll ever try! They’re fudgy, chocolate-y, perfect squares of dairy free goodness that you’ll want to make again and again.
It’s about time I create a vegan brownie recipe! So far, I’ve made the best paleo brownies, my favorite black bean brownies and my 4-ingredient sweet potato brownies, so of course I needed to add vegan brownies to the list.
But, I wanted to make a vegan brownie that doesn’t taste vegan at all. A brownie that you can create if you want to trick your friends into eating something dairy free. What can I say? I love tricking my friends. Like with this chocolate avocado cake — no one ever knows there’s avocado in it! Similarly, no one will ever guess these are vegan.
Recipe features
- Thick, fudgy, chocolate-y squares of deliciousness
- Tastes just like your favorite childhood brownie recipe
- Made without eggs and only 1 tbsp of oil
Ingredient notes
This is simply to provide further clarification for some of the ingredients. The full ingredient list is below in the recipe card.
Chocolate chips – dairy free, preferably semi sweet
Coconut oil – no substitutions, but can omit if needed
Butter – I used Earth Balance (the regular kind, not the unsalted)
Step-by-step instructions
Step 1: Make the flax eggs. The first step to any recipe with flax eggs is to prep them. Simply stir the flaxseed meal and water together, then allow 5-10 minutes for the flaxseed to absorb the water.
Step 2: Melt the chocolate. Add the chocolate and oil to a saucepan over low heat, stirring frequently until the chocolate has melted and is smooth, then set aside.
Step 3: Whisk butter and sugar. Add melted butter to a large bowl, then add the sugar and use a whisk to stir them together for 10 seconds, then, stir in the flax eggs and vanilla and whisk for 30 seconds.
Step 4: Sift the dry ingredients. Place a fine mesh strainer over the bowl with the wet ingredients, then sift the flour and cocoa powder into the bowl. Then, add the baking powder and salt and stir to combine for 15 seconds, then stir in the melted chocolate until everything is combined.
Step 5: Bake the brownies. Add the mixture to a greased or lined 8×8 baking dish, top then with extra chocolate chips and then bake them for 35-40 minutes.
Tips and FAQs
- When stirring in the dry ingredients, you only have to mix everything together for 15 seconds or so, then once you pour in the melted chocolate, everything will come together.
- The brownie batter should be on the thicker side, but you should still be able to spread it into a the baking pan.
- Options for lining the baking pan: 1) line with parchment paper, leaving a 2″ strip along the edges for easy removal; 2) grease really well with coconut oil — whatever is easier for you.
To keep these vegan-friendly, you’ll have to use dairy free chocolate. I love Enjoy Life chips, and I believe Nestle makes allergen-free chips as well. I used semi sweet chips because they tend to be easiest to find.
I typically use either Trader Joe’s unsweetened cocoa powder, or Whole Foods 365 brand of cocoa powder.
Store brownies in a sealed container at room temperature and consume within 48 hours.
More vegan dessert recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Fudgy Vegan Brownies
Ingredients
- 1 tbsp coconut oil
- 1 cup dairy free chocolate chips, plus more for topping
- 4 tbsp dairy free butter, melted
- 1 cup cane sugar
- 3 flax eggs, see notes
- 1 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350°.
- Start by making the flax eggs: stir 3 tbsp flaxseed meal with 7 tbsp water; set aside.
- Add oil and chocolate chips to a saucepan, heat over low heat and stir frequently until chocolate has melted and is smooth; set aside.
- Pour melted butter into a large bowl, then add the sugar and whisk together for 30 seconds; then, add stir in the flax eggs and vanilla and stir to combine.
- Sift the flour and cocoa powder into the bowl, then add the baking powder and salt and stir for 20 seconds or so. Then, add in the melted chocolate and stir until everything is combined. The batter should be fairly thick in texture.
- Grease an 8×8 baking dish with coconut oil (or line with parchment paper), then scoop the batter in and use a spatula to smooth it out. Sprinkle some extra chocolate chips on top, then bake the brownies for 35-40 minutes until a toothpick comes out mostly clean. It's ok to have a few crumbs on the toothpick, but if the batter is still wet, then you should bake them for a few extra minutes.
- Remove brownies from the oven, then wait at least 45 minutes before cutting. Sprinkle with sea salt (optional) and enjoy!
Notes
Nutrition
Can i sub the 4 tblsps of butter with applesauce or a nut seed butter?
I haven’t tried it and it might alter the taste a bit, but I think that’d be fine!