These brownies get their deep, fudgy texture from melted vegan chocolate chips folded right into a rich cocoa batter, with a flax egg mixture keeping everything moist and cohesive without any eggs or dairy in sight. Melted coconut oil and cane sugar whisk into a glossy base, and a second handful of chocolate chips folded in at the end means every square is studded with little pockets of melted chocolate. The batter comes together in one bowl and bakes up with that classic underdone-in-the-center jiggle, so you get crackly edges and a dense, fudgy middle once it cools. A short rest in the pan before slicing is key here — it lets the texture set into clean, rich squares instead of crumbling apart. This one is a great pick for a gluten free dessert table, no one will guess it came together this easily.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
