Vegan Brownies
Rich, fudgy, and deeply chocolatey, these brownies prove that skipping eggs and dairy doesn't mean sacrificing an ounce of indulgence. The secret is a simple flax egg — ground flaxseed stirred into water until it thickens into a gel — which binds the batter just as effectively as a conventional egg would. Melting vegan butter together with chopped vegan chocolate creates a glossy, silky base that gives every square that dense, brownie-shop texture you're after. Double cocoa power from both the melted chocolate and unsweetened cocoa powder means the flavor is seriously intense, and folding in optional vegan chocolate chips takes things even further over the top. The batter comes together in one saucepan and a single bowl, so cleanup is minimal and the whole process is genuinely approachable. Letting them cool a full 30 minutes before cutting is the hardest part — but it's what gives you those clean, bakery-worthy edges on all 16 squares.
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the brownies
- ½ cup vegan butter
- 4 oz vegan chocolate, roughly chopped
- 1 cup organic cane sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup vegan chocolate chips (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
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