Best Ever Vegan Brownies
Vegan brownies are rich, indulgent, and full of chocolatey flavors. Serve this quick and easy recipe for an absolute crowd-pleaser!
Equipment
- Mixing bowls
- 8x8 baking pan
- Parchment paper
- Wire cooling rack
Ingredients
Dry
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ½ cup coconut sugar
- ½ cup organic brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- ½ cup melted vegan butter
- 2 teaspoons vanilla extract
- ¼ cup soy milk
Add-ins
- ⅓ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Grease an 8x8 baking pan, then line it with parchment paper. In a small bowl, mix the flaxseed and water. Set aside to let the mixture thicken.
- Combine the flour, cocoa powder, sugar, baking powder, and salt in a large mixing bowl, whisking until well combined.
- Add in the melted butter, vanilla, soy milk, and thickened flax mixture. Stir the batter until just combined, being careful not to overmix.
- Gently fold in the chocolate chips, then pour the batter evenly into the prepared baking pan. Sprinkle some more chocolate chips on top (optional) before baking.
- Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out almost clean.
- Let brownies cool in the pan for 10-15 minutes, then transfer them onto a wire cooling rack for another 10-15 minutes before cutting. Happy eating!
Notes
- Grease the pan: Rub a little butter in the pan before lining it with parchment paper, which will secure it in place. Once it’s secured, grease the parchment paper with a little more butter so there’s no chance of your brownies sticking.
- Cool before cutting: It may be tempting, but don’t cut into the brownies right away. If they don’t set, they will end out like a gooey mess.
- Oven temperature: Make sure you have the right oven temperature by purchasing a portable oven thermometer. All ovens vary slightly, so a thermometer helps ensure more accurate and consistent brownie results.
- High-quality ingredients: Using quality ingredients results in the best-tasting brownies. From the cocoa powder to the chocolate chips, choose the highest quality ingredients you can afford.
- Don’t overmix: Mix your dry and wet ingredients just until you don’t see flour streaks. If you mix too vigorously you’ll end up with dense or dry brownies.
- Don’t overcook: Overcooking results in dry, crumbly, and crispy brownies. Take them out just before you think they’re ready. They may look slightly underdone, but they will set as they cool.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1brownie | Calories: 216kcal | Carbohydrates: 31.3g | Protein: 1.6g | Fat: 1.9g | Saturated Fat: 4.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 6mg | Potassium: 93mg | Fiber: 2g | Sugar: 22.5g | Calcium: 80mg | Iron: 0.56mg
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