This vegan brownie recipe is the only no-fail recipe you’ll ever need! Perfect gooey brownies, incredibly fudgy, super easy to make and downright indulgent!
Preheat oven to 350 degrees F. Line and 8 x 8 baking dish with parchment paper, or lightly grease with oil. If using a 9 x 13 baking dish, see recipe instructions below.
Flax egg: In a small bowl, combine 3 heaped tablespoons flaxseed meal with 1/2 cup water or unsweetened non-dairy milk. Let rest for 10 minutes to thicken.
Mix: In a medium size mixing bowl, add the 1/2 cup butter/oil/applesauce and sugar, mix well. Add in the flax eggs and vanilla, mix again. Add in the flour, cocoa powder, baking powder and salt, mix well to combine. May take a minute or so to completely become mixed.
Pour: Pour brownie batter into the center of the prepared baking dish. Spread to the edges as needed. Optionally top with chopped chunks of dark chocolate or vegan chocolate chips.
Bake: Place in the center of the oven and bake for 25 – 30 minutes.
Cool: Let cool in the baking dish. If you used parchment paper, after 5 – 10 minutes, lift the edges and move the brownies to a wire rack to cool.
Store: Keep loosely covered on the counter for up to 4 – 5 days. They keep longer in the refrigerator, up to 2 weeks.
My favorite butter is Miyoko’s Butter, it is a little more expensive, but it’s quality. I’ve also made these with light flavored olive oil (as shown here) and applesauce with great success! Note, using applesauce may make the brownies more cake-like.
I find that organic pure cane sugar is much sweeter than coconut sugar. If you’re looking for sweeter brownies, definitely stick with pure cane sugar.
If using applesauce, these are low-fat brownies.
Recipe for 13×9 baking dish:
Bake for 40 – 45 minutes.
Keywords: vegan brownies