Vegan Cakey Brownies

Total time1 hr 10 min

Prep time20 min

Cook time30 min

4.5

(24)

Rich, chocolatey, and genuinely cakey in texture, these brownies hit that sweet spot between a fudgy square and a tender chocolate cake slice. The secret to skipping eggs without sacrificing structure is a simple flax egg — ground flaxseed stirred into water until it forms a thick gel that binds the batter beautifully. Vegan butter and dairy-free milk keep everything moist, while a full three-quarters cup of unsweetened cocoa powder means the chocolate flavor is deep and serious, not an afterthought. Folding in vegan chocolate chips at the end gives you little pockets of melty goodness in every bite. The alternating dry-and-milk mixing method is what gives these their signature cakey lift, so don't rush that step or skip the gentle folding. The batch cuts into 16 pieces, making it an easy choice for sharing at a potluck, packing into lunchboxes, or just keeping on the counter for the week. If you've ever doubted that plant-based baking can deliver on a real brownie craving, this recipe is the one that will change your mind.

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Ingredients

16 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the brownies

½ cup vegan butter, melted and slightly cooled
1 cup organic cane sugar
½ cup packed light brown sugar
1 tsp vanilla extract
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
½ cup dairy free milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ cup vegan chocolate chips

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.

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