If you've been searching for the best brownies you'll ever eat in your life, then these easy vegan brownies are here to answer your prayers.
We promise you they'll turn out fudgy and deliciously decadent every time. So, for the sake of God, please keep reading.
You know when you take a bite of something you baked and it feels like a blue ribbon winner? Well, this is one of those times.
We did some heavy research into these because we wanted a brownie that wasn't too cake-like. We're the type of people who love dense, rich, and extremely chocolatey brownies. Who's with us?
Let us be the first to tell you, we did not skimp on the chocolate taste whatsoever. We're pretty sure these are possibly even good for you. There are studies out there that back us up, so you're definitely going to want to stock up on these brownies.
As an added bonus, you can lick the spatula clean of batter because no eggs were used!
🍲 Key ingredients
- Flax egg: a flax egg is just a fancy term for ground flax mixed with water. It acts as an egg alternative in vegan baking, which helps bind all the other ingredients together. We think it's pretty amazing that you can't even tell the difference in texture or flavor. Plus, you'll be eating a healthy dose of vegan omegas!
- Cocoa powder: it just wouldn't be a brownie recipe without some cocoa powder. This intense and full-flavored ingredient is what makes these brownies so rich and decadent. We use "natural or unsweetened cocoa" in this recipe, so you'll want to make sure yours isn't Dutch-processed to avoid differing results.
- Coconut sugar: this sugar adds a warm, almost molasses flavor to the brownies. We prefer baking with it because it’s more natural than traditional sugar. Fun fact: contrary to popular belief, coconut sugar doesn't actually come from coconuts themselves. It's made from the sap of flower buds on coconut palm trees.
- Vegan butter: while you can certainly use coconut oil in this recipe, we think vegan butter makes the brownies extra tasty. We prefer to use Melt Organic over other brands like Earth Balance because it has a way better flavor, especially in baking. They are also fair trade USA and Rainforest Alliance Certified.
To start these easy vegan brownies off, you'll make your flax egg by combining 2 tbsp of ground flaxseed with 6 tbsp of water in a small bowl.
While that's thickening up, combine all the dry ingredients in a large mixing bowl. Then, stir in the wet ingredients until you get a thick chocolate batter.
Fold in lots of chocolate chips since you've now discovered how good they are for you. Also, tell all your friends! Moving on.
Pour your batter into a parchment lined pan, and top with more chocolate chips (for obvious reasons). We find having the parchment paper folded over the pan helps with easier brownie removal.
Next, bake your brownies at 350 degrees F for 25-30 minutes, or until a toothpick comes out clean of crumbs. Let them cool in the pan for at least 10-15 minutes before transferring them to a wire rack to cool for another 10-15 minutes.
Pro tip for perfect brownie cutting: run a long-bladed knife under hot water, dry quickly, then immediately cut brownies. Repeat this step in between cutting sections.
If you don't end up eating all of them in the same day, we guess you'll need to know the storage instructions. For optimal freshness, store brownies at room temperature for 3 days. You can also freeze them for up to 3 months.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Replace the coconut sugar with all brown sugar
- Instead of vegan butter, use coconut oil or a mixture of both
- Opt for a cheaper vanilla extract, or use artificial
- Skip the chocolate chips on top
🍴 Tasting notes
It's clear why you'll love these easy vegan brownies. They're:
If you try these, please rate them and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Easy Vegan Brownies
- Various sized mixing bowls
- 8x8 baking pan
- Parchment paper
- Wire cooling rack
- ½ cup all-purpose flour ($0.04)
- ½ cup cocoa powder ($0.88)
- ½ cup coconut sugar ($0.32)
- ½ cup regular brown sugar ($0.16)
- 1 tsp baking powder ($0.02)
- ¼ tsp salt ($0.01)
- 2 tbsp ground flaxseed ($0.08)
- 6 tbsp water ($0.00)
- ½ cup melted vegan butter ($1.16)
- 2 tsp vanilla extract ($0.41)
- ¼ cup soy milk ($0.07)
- ⅓ cup dark chocolate chips ($0.42)
- In a small bowl, mix 2 tbsp ground flaxseed with 6 tbsp water. Set aside.
- Preheat your oven to 350°F, and line an 8x8 baking pan with parchment paper.
- Combine all dry ingredients in a large mixing bowl, then add in melted butter, vanilla, soy milk and flax eggs.
- Fold in the chocolate chips, then pour batter evenly into your parchment lined pan. At this point, you can sprinkle some more chocolate chips on top before placing in the oven.
- Bake on 350°F for 25-30 minutes, or until a toothpick comes out free of crumbs.
- Let brownies cool in the pan for a minimum 10-15 minutes, then transfer onto a wire cooling rack for another 10-15 minutes before cutting.
♻️ Similar recipes
If you like these brownies, you definitely need to make our:
- Chocolate chip banana blondies to decide the winner between brownie and blondie.
- 3-ingredient chocolate for all the chocolate-obsessed people out there.
- Double chocolate chip muffins because if there's an option for double the chocolate, you should always say yes.
- Chocolate peanut butter fudge for a salty and sweet dessert you only need two ingredients for!
You'll know the brownies are cooked by sticking a toothpick into the center. When you remove the toothpick, it should look almost clean.
You can substitute the vegan butter with coconut oil at equal parts. It may leave the brownie a little more oily, but they'll still taste delicious.
We would not say these brownies are by any means a health food. Our approach to eating is enjoying all food in moderation. We try not to label good or bad foods, but instead, eat them as a treat.
You can definitely eat them right away, but it's always advised to leave them at room temperature for 30 minutes before cutting into them. This way the flavor develops a bit more, and they're much easier to cut into them without crumbling.