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Fudgy Vegan Brownies

Indulge in rich, fudgy vegan brownies that are both delicious and satisfying, perfect for satisfying chocolate cravings without animal products.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 2 tablespoons Ground Flaxseed Acts as a vegan egg substitute; for a quicker option, you can use store-bought flax egg.
  • 6 tablespoons Brewed Coffee Enhances chocolate flavor; feel free to use water as a substitute, though coffee is recommended for the rich taste.
  • 2 cups Vegan Chocolate Chips, divided Adds that rich, gooey chocolate texture; semi-sweet or dark chips work great.
  • 1 cup Coconut Sugar Provides natural sweetness; brown sugar can be used in its place for a slightly different flavor.
  • 6 tablespoons Vegan Butter, softened Keeps the brownies moist; you can replace it with vegetable oil if necessary.
  • 1 teaspoon Vanilla Extract Adds depth and complexity; choose pure vanilla for the best flavor.
  • 3/4 cup All-Purpose Flour Forms the base of your brownie batter; you can use whole wheat flour for a healthier option.
  • 2 tablespoons All-Purpose Flour Additional for brownie batter.
  • 1 teaspoon Salt Balances sweetness; don’t skip this!
  • 1 teaspoon Baking Powder Helps the brownies rise slightly; ensure it’s fresh for the best results.
  • 1/4 cup Cocoa Powder Intensifies chocolate flavor; Dutch-processed cocoa can be a nice alternative for a smoother taste.

Method
 

Preparation
  1. Preheat your oven to 350°F. Line an 8x8 inch square pan with parchment paper and set it aside.
  2. Prepare your flax egg: Combine 2 tablespoons of ground flaxseed with 6 tablespoons of brewed coffee and let it sit for about 10 minutes until it forms a gel.
  3. In a microwave-safe bowl or over the stovetop, melt 1 cup of your chocolate chips. Set aside to cool slightly.
  4. In a large mixing bowl, beat together your softened vegan butter and coconut sugar until well combined.
  5. Add in the prepared flax egg, melted chocolate, and vanilla extract. Mix until glossy and smooth.
  6. Sift together the flour, baking powder, salt, and cocoa powder, then fold it gently into the wet mixture. Be careful not to overmix!
  7. Fold in the remaining chocolate chips for an extra fudgy experience.
Baking
  1. Pour the brownie batter into the lined pan, spreading evenly.
  2. Bake for 27-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cooling and Serving
  1. Once done, remove the brownies from the oven and allow them to cool in the pan before slicing them into 12 squares.

Notes

Allow the brownies to sit in the fridge for an hour after cooling for an extra fudgy texture. They can be served warm with a scoop of vegan vanilla ice cream and topped with melted chocolate or flaky sea salt.