Fudgy Vegan Brownie

These incredibly rich and fudgy vegan brownies are made with simple plant-based ingredients that deliver all the decadent chocolate flavor you crave. Using ground flax as an egg substitute and vegan butter, these brownies are so delicious that no one will ever guess they're dairy-free and egg-free!

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Course: Dessert, Snack

Cuisine: Vegetarian

Keyword: Brownie, Vegan

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 285kcal

Equipment

Mixing Bowl

Whisk

Ingredients

4 tbsp ground flax
½ cup water
½ cup vegan butter melted
1 cup granulated sugar
1 cup brown sugar lightly packed
1 tbsp vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ tsp salt
1 tsp baking powder
1 cup non-dairy chocolate chips

Instructions

Mix ground flax and water in a small bowl; let sit for 5 minutes to thicken.
Preheat oven to 350°F and line a 7x11-inch pan with parchment paper.
In a large bowl, whisk together melted vegan butter, granulated sugar, and brown sugar until combined.
Add the flax mixture and vanilla extract to the butter mixture; stir well.
Sift flour, cocoa powder, salt, and baking powder into the wet ingredients.
Stir until just combined, being careful not to overmix.
Fold in half of the chocolate chips.
Pour batter into prepared pan and spread evenly.
Top with remaining chocolate chips.
Bake for 35-40 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
Cool completely in pan before slicing.

Notes

Don't overmix the batter as this will result in dense, tough brownies

Allow brownies to cool completely for the best texture and easier slicing

Ground flax can be substituted with chia seeds ground in a coffee grinder

Any brand of vegan butter works well - coconut oil can be used as a substitute

Store covered at room temperature for up to 5 days

These brownies can be frozen for up to 3 months

For extra fudgy brownies, slightly underbake them

Nutrition