These easy vegan brownies are fudgy, baked, dairy-free, and use organic ingredients that are nutrient-rich.
These vegan brownies are a dream come true. You don't have to use a box mix for convenient, this are easy to make. If you've never made brownies from scratch, this recipe is for you. They are fudgy, deeply chocolate-y and healthier. And making them without dairy is easy!
Why You Need To Make These
These vegan brownies have nutritious ingredients that support a healthy nutritious diet for everyone. That's why this vegan brownie is welcomed by non-vegans as well. These brownies have nutritive redeeming qualities that come from ingredients such as dark chocolate, flaxseed and more.
Ingredients
- gluten-free baking flour (or use all purpose flour)
- cocoa powder (or cacao powder)
- salt
- flaxseed eggs
- vegan butter
- brewed coffee
- organic cane sugar
- coconut palm sugar
- vanilla
- chocolate chips
How to Make These Vegan Brownies
Prepare Ingredients
1. Make the flax eggs. Put the ground flax into a medium bowl and spoon in water. Stir and let sit for 10 minutes.
2. Line a loaf pan with parchment paper, preheat oven to 350 degrees.
3. Cut ⅓ cups of your butter sticks into rough chunks. Melt the butter in the microwave in a measuring cup at 10-20 seconds. Stir the hot butter until all chunks are melted. Make sure the melted butter measures at ⅓ cup again and set aside to let it cool.
4. Melt the chocolate chips in the microwave in a measuring cup at 60 seconds. Stir the hot chocolate until all chips are melted. Set aside.
5. Brew some coffee if you don't have it ready. Or mix up instant coffee. You'll need 2 tablespoons of liquid coffee.
Mix the Brownie Batter
1. Add the flour, cocoa powder and salt to a large mixing bowl. Stir until combined.
2. Add the melted butter, brewed coffee, sugars and vanilla to the measuring cup that holds the flax egg mixture. Stir until combined.
3. Pour the wet mixture into the dry mixture and use a hand-mixer to blend the batter until creamy.
4. Fold in ½ the melted chocolate, reserving the other half for the topping. Mix again until creamy.
Baking the Brownies
1. Bake for 25-35 minutes or until a tester comes out relatively clean. These brownies are fudgy, not cakey, so the tester will have a fudgy smudge. What you don't want is long wet smears. That means the brownies aren't done, so return them to the oven and bake another 5-10 minutes and check.
2. Finding the cooking time was the most challenging aspect of this fudgy brownie. Another test is to shake the pan. If the center wiggles, it is not ready. So return it to the oven and check again in five minutes.
3. When they are finally done, remove the pan from the oven, allow to cool in the pan for 10 minutes.
4. Set the brownie cake on a cooking rack and let it cool before cutting for the cleanest slices.
5. Frost with the remaining melted chocolate chips after bars are cooled.
Storage
Store at room temperature sealed for 2 days. After that refrigerate for one week. After that freeze.
Recipe Tips
Finding the cooking time is the most challenging aspect of this fudgy brownie.
- The first test is to use the typical testing toothpick. But beware that a done fudgy brownie will still leave a dryish fudgy smear.
- Another test is to shake the pan. If the center wiggles, it is not ready. So return it to the oven and check again in five minutes.
FAQS
Cacao Powder vs. Cocoa Powder
You can use either cacao powder or cocoa powder in this recipe. Here is the difference.
Raw cacao powder is healthier, made from unroasted cacao beans, a process that keeps nutritional values intact. Whereas cocoa powder is roasted at high temperatures, killing off nutritional value. Read more about the differences here.
Cocoa powder tastes better than cacao powder which doesn't provide as deep a chocolate flavor to recipes.
But there is another kind to consider - dutch processed cocoa. It is less nutritious because it undergoes a process to reduce acidity, but it tastes even better than cacao or regular cocoa.
Health Benefits of Flaxseed Eggs
Flaxeeds are high in fiber and omega-3 fatty acids with improve digestion, and can lower cholesterol among other benefits.
Nutrition experts recommend using ground flaxseed so your body can absorb the nutrition. Whole flaxseeds can pass right through intact and you miss all the nutrition.
In this recipe, they are not only ground but soaked in water to create a "flaxseed egg" so the nutritional value is easily bio-available.
More Brownie Recipes
Chocolate Peanut Butter Brownies
Cauliflower Brownies
Oreo Brownies
Sweet Potato Brownies
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Easy Vegan Brownies
Ingredients
- ½ cup gluten-free baking flour (or use all purpose flour)
- ½ cup cocoa powder (or cacao powder)
- pinch of salt
- 2 flaxseed eggs 2 tablespoon ground flaxseeds + 6 tablespoon water
- ⅓ cup vegan butter melted
- 2 tablespoon brewed coffee
- ½ cup organic cane sugar
- ½ cup coconut palm sugar
- 1 tablespoon vanilla
- ½ cup chocolate chips, melted and divided I use Enjoylife brand
Useful Equipment
Instructions
Prep
- Make the flax eggs. Put the ground flax into a medium bowl and spoon in water. Stir and let sit for 10 minutes.2 flaxseed eggs
- Line a loaf pan with parchment paper.
- Preheat oven to 350 degrees.
- Cut your butter sticks into rough chunks. Melt the butter in the microwave in a measuring cup at 10 seconds. Stir the hot butter until all chunks are melted. Make sure the melted butter measures at ⅓ cup and set aside to let it cool.⅓ cup vegan butter
- Melt the chocolate chips in the microwave in a measuring cup at 60 seconds. Stir the hot chocolate until all chips are melted. Set aside.Brew some coffee if you don't have it ready. Or mix up instant coffee. You'll need 2 tablespoon of liquid coffee.
Mix the Brownie Batter
- Add dry ingredients to a large mixing bowl. Stir until combined.½ cup gluten-free baking flour, ½ cup cocoa powder, pinch of salt
- Add the melted butter, brewed coffee, sugars and vanilla to the measuring cup that holds the flax egg mixture. Stir until combined.2 flaxseed eggs, ⅓ cup vegan butter, 2 tablespoon brewed coffee, ½ cup organic cane sugar, ½ cup coconut palm sugar, 1 tablespoon vanilla
- Pour the wet mixture into the dry mixture and use a hand-mixer to blend the batter until creamy.
- Fold in ½ the melted chocolate, reserve the remainder for the topping. Mix again until creamy.½ cup chocolate chips, melted and divided
Baking the Brownies
- Bake for 25-35 minutes or until a tester comes out relatively clean.* These brownies are fudgy, not cakey, so the tester will have a fudgy smudge. What you don't want is wet smears. That means the brownies aren't done, so return them to the oven and bake another 5-10 minutes and check.
- Finding the cooking time was the most challenging aspect of this fudgy brownie. Another test is to shake the pan. If the center wiggles, it is certainly not cooked. So return it to the oven and check again in five minutes.
- When these babies are finally done, remove the pan from the oven, allow to cool in the pan for 10 minutes.
- Set the brownie cake on a cooking rack and let it cool before cutting for the cleanest slices.
- I frosted ours with the remaining melted chocolate chips. Re-microwave the melted chocolate if necessary and spread on top of cooled brownies while still in the pan. If you prefer a thicker chocolate frosting, melt more chips in the microwave.½ cup chocolate chips, melted and divided
Storage
- Store at room temperature sealed for 2 days. After that refrigerate for one week. After that freeze.
Notes
- The first test is to use the typical testing toothpick. But beware that a done fudgy brownie will still leave a fudgy smear.
- Another test is to shake the pan. If the center wiggles, it is certainly not cooked. So return it to the oven and check again in ten minutes.
Xiomara
Thank you for the clarification. This recipe is incredible. Made it two days in a row it’s that good.
Dee Dine
Thank you! I'm so glad you enjoyed it!
Xiomara
One more question it says two tablespoons flaxseed eggs, does that mean I should make the flaxseed egg and use two tablespoons of the mixture or make two flaxseed eggs and use it all ? I want to be clear so I don’t mess it up. Thanks.
Dee Dine
Of course, no problem. The only flaxseed mixture to use it this: 2 tbsp ground flaxseeds + 6 tbsp water