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Best Ever Vegan Brownies Recipe

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3.9 from 11 reviews

This Best Ever Vegan Brownies Recipe delivers fudgy, gooey chocolatey brownies that cut into perfect squares and are incredibly easy to make. Using ground flax as an egg substitute and vegan butter, these brownies are moist and rich without any animal products. Perfect for dessert or a sweet snack, you’ll never want to use boxed mixes again!

Ingredients

Wet Ingredients

  • 4 tablespoons ground flax
  • 1/2 cup water
  • 1/2 cup vegan butter (Earth Balance brand), melted
  • 1 tablespoon pure vanilla extract

Sugars

  • 1 cup granulated sugar
  • 1 cup brown sugar, lightly packed

Dry Ingredients

  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

Add-ins

  • 1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces

Instructions

  1. Make flax eggs: Stir the ground flax and water in a small bowl and set aside to thicken, creating a flax egg substitute.
  2. Prepare oven and pan: Preheat the oven to 350°F (175°C) and line a 7 x 11 inch baking pan with parchment paper.
  3. Melt vegan butter: Microwave vegan butter in 30-second intervals in a glass measuring cup until melted and measure out 1/2 cup.
  4. Mix wet ingredients and sugars: In a large bowl, whisk together melted vegan butter, granulated sugar, and brown sugar until combined.
  5. Add flax eggs and vanilla: Whisk in the thickened flax eggs and pure vanilla extract until evenly combined.
  6. Combine dry ingredients: Over the same large bowl, sift in flour and cocoa powder. Add salt and baking powder, then gently stir with a wooden spoon until just combined; do not over mix.
  7. Fold in chocolate chips: Fold half of the chocolate chips into the batter.
  8. Transfer batter to pan: Pour batter into the prepared pan and smooth the top with a spoon or hands. Sprinkle remaining chocolate chips evenly on top.
  9. Bake the brownies: Bake for 35-40 minutes. Brownies may still look slightly underdone and bubbling but will firm up as they cool.
  10. Cool before slicing: Remove from oven and cool in the pan for 15 minutes. Then use the parchment to lift brownies out and cool an additional 15-30 minutes before slicing and serving.

Notes

  • Use a sifter or fine mesh strainer to sift dry ingredients for best results.
  • Coconut oil is not recommended as a substitute for vegan butter since it can make brownies oily; applesauce can be used instead if an oil-free option is desired.
  • Reduce sugar to 1 cup total if a less sweet brownie is preferred.
  • Brownies appear underdone right out of the oven but will firm up and become fudgier after cooling; best eaten the next day.
  • Using Dutch processed cocoa powder results in a darker and slightly less fudgy brownie.

Find it online: https://bitezly.com/best-ever-vegan-brownies-recipe/