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FAVORITE VEGAN BROWNIES

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5 from 27 reviews

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!

Ingredients

Units Scale
  • 1/2 cup (113g) non-dairy butter, applesauce or light flavored olive oil
  • 1 1/4 cups (282g) sugar (organic pure cane or coconut)
  • 3 flax eggs (see instructions)
  • 1 tablespoon vanilla extract
  • 1 cup (125g) flour (all-purpose, spelt, whole wheat, or gluten free all-purpose)
  • 2/3 cup (65g) cocoa/cacao powder
  • 1 teaspoon baking powder
  • generous pinch of salt
  • 2 oz. dark chocolate bar, chopped
  • coarse salt, for garnish

Instructions

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, as ovens may vary. Brownies are a bit harder to tell doneness compared to cake, so we recommend using a butter knife to check for doneness. Place in the center of the brownies, and once removed, it should come out without excess batter clinging to the knife.

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.

Notes

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:

  • 3/4 cup (169g) non-dairy butter, applesauce, or light flavored olive oil
  • 2 cups (396g) sugar (organic pure cane or coconut)
  • 5 heaped tablespoons flaxseed meal + 3/4 cup water or non-dairy milk (for flax eggs)
  • 1 tablespoon vanilla extract
  • 1 1/2 cups (180g) flour (all-purpose, spelt, whole wheat, or gluten-free all-purpose)
  • 1 cup (84g) cocoa/cacao powder
  • 1 heaping teaspoon baking powder
  • generous pinch of salt
  • 3 oz. dark chocolate bar, chopped
  • coarse salt, for garnish

Bake for 40 – 45 minutes.

Making conversions? I recommend double-checking the King Arthur Ingredient Weight Chart for your specific ingredients.

Find it online: https://simple-veganista.com/vegan-brownies/