Vegan Fudgy Brownies
Rich, fudgy, and deeply chocolatey, these brownies are the kind of treat that makes people do a double-take when you tell them there are no eggs or dairy involved. The secret to their dense, moist texture is a two-ingredient flax egg — ground flaxseed stirred into water until it forms a gel — which binds the batter just as effectively as a conventional egg would. Melting coconut oil together with chopped vegan chocolate creates a glossy, indulgent base that carries cocoa flavor through every single bite. A double hit of cocoa powder and optional vegan chocolate chips means the chocolate intensity is absolutely serious. The batter comes together in one saucepan with minimal fuss, and that thin crackled top that forms in the oven is a very good sign of what's waiting underneath. Cut into 16 squares, these are easy to share — though you may not want to.
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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 coconut oil
- 4 oz vegan chocolate, roughly chopped
- 1 cup organic cane sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ tsp salt
- ¾ cup all-purpose flour
- ½ cup vegan chocolate chips (optional)
Instructions
- 1
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.
- 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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