Description
These Best Ever Vegan Brownies are rich, fudgy, and packed with chocolate flavor. Made without eggs or dairy, they use flax eggs and vegan butter to create a moist and dense texture that rivals traditional brownies. Perfect for vegan dessert lovers and anyone seeking a delicious plant-based treat.
Ingredients
Vegan Egg Substitute
- 4 tablespoons ground flax
- 1/2 cup water
Wet Ingredients
- 1/2 cup vegan butter (Earth Balance brand), melted
- 1 cup granulated sugar
- 1 cup brown sugar, lightly packed
- 1 tablespoon pure vanilla flavoring
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Chocolate Add-ins
- 1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces
Instructions
- Make Flax Eggs: In a small bowl, combine ground flaxseed and water. Stir well and set aside to thicken, forming the flax eggs that will replace traditional eggs in this vegan recipe.
- Prepare Oven and Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 7 x 11-inch baking pan with parchment paper for easy brownie removal.
- Melt Vegan Butter: Melt the vegan butter by microwaving it in 30-second intervals in a glass measuring cup until fully melted. Measure out 1/2 cup for the recipe.
- Mix Wet Ingredients: In a large bowl, whisk together the melted vegan butter, granulated sugar, and brown sugar until smooth and combined. Add the flax eggs and vanilla extract, whisking until the mixture is uniform.
- Add Dry Ingredients: Over the wet mixture, sift together the all-purpose flour and unsweetened cocoa powder. Then add salt and baking powder. Stir everything gently with a wooden spoon until just combined, careful not to overmix to maintain a tender texture.
- Incorporate Chocolate Chips: Fold half of the non-dairy chocolate chips into the batter gently. Pour the batter into the prepared pan, smoothing the top with a spoon or your hands. Sprinkle the remaining chocolate chips evenly over the surface for a chocolaty topping.
- Bake the Brownies: Bake in the preheated oven for 35 to 40 minutes. The brownies might still look slightly wet or bubbly in the center, but they will firm up as they cool.
- Cool and Serve: Remove the brownies from the oven and let them cool in the pan for 15 minutes. Then, use the parchment paper to lift the brownies out of the pan and transfer to a wire rack or plate. Allow them to cool for an additional 15 to 30 minutes before slicing to ensure they set properly.
Notes
- Be careful not to overmix the batter after adding dry ingredients to keep brownies tender.
- You can substitute vegan butter with coconut oil if preferred, but it may alter flavor slightly.
- Ensure flax eggs are fully thickened before adding to the batter for best results.
- The brownies firm up as they cool, so try not to judge doneness only by appearance when baking.
- Use parchment paper to easily lift out the brownies for slicing without mess.
- Store leftovers in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
