These vegan brownies are a decadent treat that proves plant-based desserts can be just as indulgent. With a rich, fudgy texture and a deep chocolate flavor, they’re perfect for satisfying any sweet tooth. The recipe comes together in just 15 minutes of prep, making it ideal for a quick baking session. Whether you’re vegan or simply exploring new recipes, these brownies are a must-try.
In just 25 minutes of baking, you’ll have a batch of moist, chewy brownies with a crackly top that’s irresistible. The combination of cocoa and a hint of vanilla creates a warm, comforting aroma that fills your kitchen. Perfect for sharing or savoring solo, these brownies are a delightful way to enjoy a guilt-free dessert. You’ll be amazed at how easy and rewarding this recipe is!
Ingredients for Vegan Brownies
- 2 tablespoons ground flaxseed (acts as a binder; can substitute with chia seeds)
- 5 tablespoons water (to mix with flaxseed)
- 1 cup all-purpose flour (spooned and leveled for accuracy)
- ¾ cup granulated sugar
- ¾ cup powdered sugar (sifted for smoothness)
- ⅔ cup cocoa powder (sifted for a lump-free texture)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup vegan dark chocolate chips (reserve some for topping)
- ½ cup melted coconut oil (can substitute with another neutral oil)
- 1 teaspoon vanilla extract
- Flaky sea salt (optional, for sprinkling on top)
Step-by-Step Instructions
- Preheat the oven to 325°F. Grease an 8×8-inch baking dish and line it with parchment paper for easy removal.
- In a small bowl, mix the flaxseed and water. Set aside for 5 minutes to thicken (this creates a “flax egg”).
- In a medium bowl, combine the flour, granulated sugar, powdered sugar, cocoa powder, baking powder, salt, and chocolate chips (except the reserved ones for topping).
- In a large bowl, whisk together the melted coconut oil, vanilla extract, and the flaxseed mixture until well combined.
- Pour the dry ingredients into the wet ingredients. Use a spatula to fold the mixture together until moistened. The dough will be crumbly—this is normal!
- Transfer the mixture to the prepared baking dish. Use your fingertips to press it into an even layer.
- Sprinkle the reserved chocolate chips on top and gently press them into the dough. Add a sprinkle of flaky sea salt if desired.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out with just a few crumbs (not wet batter).
- Cool on a wire rack for at least 45 minutes before slicing and serving. This ensures the brownies set properly.
Perfect Pairings: Toppings and Serving Ideas
Take your vegan brownies to the next level with a drizzle of melted vegan chocolate or a dollop of coconut whipped cream. For a fruity twist, serve with fresh berries like raspberries or strawberries. A scoop of vegan vanilla ice cream on the side makes for a decadent dessert!
Keep Them Fresh: Storage and Reheating Tips
Store your brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, pop a slice in the microwave for 10-15 seconds for that just-baked warmth. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months.
Mix It Up: Recipe Variations
Add a crunchy texture by mixing in ½ cup of chopped walnuts or pecans. For a minty twist, swap the vanilla extract for peppermint extract and top with crushed candy canes. If you’re feeling adventurous, fold in ¼ cup of shredded coconut for a tropical vibe.
Quick Tips for Effortless Baking
To save time, measure and sift your dry ingredients the night before. Use a food processor to quickly combine the crumbly dough if you’re short on time. For easy cleanup, line your baking dish with parchment paper, letting the edges hang over for simple removal.
Common Questions Answered
Wondering why the batter is so dry? Don’t worry—it’s supposed to be! Pressing it into the pan helps it hold together while baking. Can’t find coconut oil? Substitute with another neutral oil like avocado or canola. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free blend.
Vegan Brownies
Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1 cup all-purpose flour spooned and leveled
- 3/4 cup granulated sugar
- 3/4 cup powdered sugar sifted
- 2/3 cup cocoa powder sifted
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup vegan dark chocolate chips reserve some for topping
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- Flaky sea salt for sprinkling optional
Instructions
- Preheat the oven to 325°F, grease an 8×8-inch baking dish and line it with parchment paper.
- In a small bowl, stir together the flaxseed and water and set aside for 5 minutes to thicken.
- In a medium bowl, combine the flour, sugars, cocoa powder, baking powder, salt, and chocolate chips.
- In a large bowl, whisk together the oil, vanilla, and the flaxseed mixture. Pour the dry ingredients into the bowl of wet ingredients and use a spatula to fold the mixture together, until moistened. It will be extremely dry and crumbly but will come together in the next step where it’ll be pressed into the pan. This mixture is very different from traditional brownies where a wet batter is pourable.
- Transfer the crumbly mixture to the prepared pan and use your fingertips to press it into an even layer. Sprinkle the reserved chocolate chips on top and gently press into the dough. Sprinkle with flaky sea salt, if using. Bake for 25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool on a wire rack for at least 45 minutes before slicing and serving.