These fool-proof easy vegan brownies are unbelievably rich and fudgy on the inside with a beautifully cracked topped and a delightful bite for the perfect sweet treat everyone can enjoy.
This post was originally published on May 9, 2018.
Have you ever wondered how to make the perfect vegan brownie?
I have. Many times.
In fact, that vegan brownie – rich and fudgy with the perfect crispy top – became so mysterious that it started to scare me. Finding that elusive texture that is somewhere in between chewy and gooey seems a task too great to take on.
A few years ago, however, I faced my fears and made my first brownie recipe for the blog. What I discovered was that brownies don’t have to be scary! After a weekend of experimenting, I find the perfect egg replacer (yay flax seeds!) and the combination of sugars, flours, and chocolate and created my Peppermint Brownies, which have since become one of my most popular recipes.
And finally, after much tweaking and perfecting, I have a new brownie recipe for you
Perfect Chewy Vegan Brownies
How to Make Vegan Brownies {Video}
Recommended Ingredients & Equipment
These easy vegan brownies are made with just 9 ingredients that you probably already have in your pantry and can be baking in the oven for just 20 minutes.
Here is everything you need.
Disclosure: This post may contain affiliate links.
Ingredients & Substitutions
- Flax Seeds – These works as the egg replacer in these brownies. egg replacers. I’m tried many types of egg replacers over the years and I have found that flax eggs have given me the best results. Flax eggs provide the best binding while also giving it need moisture with no added taste or texture. If you’ve never made flax eggs before, check out this step by step guide.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- White & Brown Sugar – Check out my guide to vegan sugars and alternative sugar replacements.
- Dutch Cocoa Powder – I prefer Dutch as it is a bit smoother and less acidic but regular cocoa powder works as well.
- All-purpose Flour – I haven’t tried this with any other types of flour as brownies are already finicky. If you’ve had success with other flours, let us know in the comments below.
Recommended Equipment
For this recipe, you will need basic equipment like a mixing bowl, measuring cups, kitchen utensils, and a 9×9 baking pan. (<<affiliate links)
Step-by-Step Instructions
Step One – Make the Flax Egg
A flax egg is essentially ground flax seeds blended with water. When mixed together, it becomes thick and gelatinous with a similar binding powder to an egg.
To make your flax eggs, whisk together the flax seeds and 6 tablespoons of water in a small measuring cup or glass jar. Mix until the seeds are fully hydrated and set aside for about 5 minutes to thicken.
Pro Tip: You could replace flax seeds with equal parts chia seeds for similar results. However, chia seeds will give these brownies a crunchy texture that is not typical in traditional brownies.
You will know they are ready to use when your flax egg is thick and gelatinous.
Step Two – Melt Butter and Sugar
Melt the sugar, butter, and cocoa powder gently over a double boiler until the butter is melted and the sugar has completely dissolved. While you can do this step in the microwave, the double boiler technique gives you the smoothest batter; the perfect base for your chewy and rich texture.
Pro Tip: Want to know how to make a DIY Double Boiler? Learn how to with Rachel Ray.
Step Three: Fold in Flax Egg and Flour
Slowly add the flax eggs it into your butter/sugar/cocoa powder mixture along with the flour. Fold the flour in gently and take care not to over-mix.
Mix it until all the flour is fully hydrated and you have a smooth dark batter.
Step Four: Bake the Brownies
Pour your batter into a parchment lined 9×9 pan and place it in the oven.
Pro Tip: For chewy brownies, bake them at a low temperature. This allows the whole brownie to bake inside and out. For fudgy, gooey brownies, you can set your oven temperature a bit higher (between 375-400F) which will cook the outsides with that perfect crisp while keeping the inside underdone and chewy.
Pull the bars out when they are slightly underdone – a toothpick inserted in the middle should come out with a few moist crumbs. They will continue to harden as they cool.
Serving and Storing
Serving – Remove these bars from the oven and let them cool for at least 30 minutes before slicing. When your brownies are completely cool, slice them with a sharp knife and clean it off between each cut so that you can get clean, crisp edges. Serve brownies at room temperature or rewarm them and serve them with coconut ice cream for a delicious dessert.
Storing – Store brownies in an airtight container at room temperature for up to 5 days. You can also wrap the brownies in plastic wrap and place them in the freezer up to 2 months.
Tips and Tricks
- For chewy brownies, bake them at a low temperature. This allows the whole brownie to bake inside and out. For fudgy, gooey brownies, you can set your oven temperature a bit higher (between 375-400F) which will cook the outsides with that perfect crisp while keeping the inside underdone and chewy.
- If you can’t find flax seeds at your local grocery store, you can pick some up online. They should be stored in the freezer and ground as you need them.
- Be careful not to over-mix your batter. This will encourage the gluten to form making your bars gummy and dense.
- Line your baking pan with parchment paper so that brownies do not stick to the pan.
- Make sure to let the brownies cool completely before removing them from the pan. Otherwise, they may fall apart.
Frequently Asked Questions
No, you can microwave your sugar, butter, and cocoa powder. However, a double boiler does give you more control and helps you avoid burning the sugar or cocoa powder.
I don’t recommend it. If you don’t have access to flax seeds, you can replace it 1:1 with chia seeds. However, it’s important to note, chia seeds will give add a slight crunch to the texture of these brownies.
While I haven’t tried it personally, I’ve had readers who have reduced the sugar by half and still love the brownie. You can also check out my guide on healthier sugar alternatives for some ideas on how to replace the sugar.
More Vegan Cookies and Bars
- Classic Chocolate Chip Cookies
- Best Ever Oatmeal Cookies
- Perfectly Chewy Peanut Butter Cookies
- Gluten-Free Vegan Brownies
- Vegan Zucchini Brownies
Easy Vegan Brownies
Ingredients
- 2 flax eggs
- 1/2 cup vegan butter
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 3/4 cup cocoa powder
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil.
- Prepare the flax eggs and set aside.
- Fill a pot with a couple inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot – the bottom of the bowl should not touch the water – and remove from heat. You can also use a double boiler. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
- Stir in vanilla extract and flax "eggs" to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
- Remove brownies from the oven and let cool for at least 30 minutes before slicing.
Video
Notes
- For chewy brownies, bake them at a low temperature. This allows the whole brownie to bake inside and out. For fudgy, gooey brownies, you can set your oven temperature a bit higher (between 375-400F) which will cook the outsides with that perfect crisp while keeping the inside underdone and chewy.
- Be careful not to over-mix your batter. This will encourage the gluten to form making your bars gummy and dense.
- Line your baking pan with parchment paper so that brownies do not stick to the pan.
- Make sure to let the brownies cool completely before removing them from the pan. Otherwise, they may fall apart.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
JB says
Delicious – husband commented they tasted better than his mom’s non-vegan brownies!
Lea says
I don’t eat gluten so hope these come out with oat flour. Love chewy brownies and don’t eat sweets much.
Amy says
How did this work out with the oat flour? I am thinking of trying king arthur measure for measure tomorrow.
Caitlin says
All sorts of perfect! Thank you!!
Kimberly says
FIVE…YEARS…WAITING…FOR THIS RECIPE!
We have been eating WFPB for the last 5 years and every brownie I have made in that time has been a waste of time and ingredients. THIS one is perfect! I try to stay away from oils as much as possible, but I made this recipe to the letter and I don’t regret it at all…neither does my husband…THANK YOU!!!
Lea says
Hi! What is WFPB? Wheat free peanut butter is my guess. Did you use gluten free flour?
PlantBasedBaker says
this recipe page is really chaos, hard to follow, I find myself scrolling up and down there’s just no origination.
step 1 flax eggs. yet you don’t give the step 1 of step 1, not letting us in on the secret of how much flax to use with that 6T water.
anna says
bro these were so fire… i substituted the vegan butter for some margarine & it came out incredible. my brother loved them and he’s a picky eater about vegan sweets/foods. only thing i didn’t like was that the flax eggs made them have a slightly crunchy texture, it’s probably not that noticeable but i’m a huge texture person. other than that these were delish
Asha says
I love chewy/fudgy and non- cakes brownies and these were soooooo good. I baked in an 8×8 glass plan and they needed about 30 min. Only tweak I might try next time is to cut back on the melted East balance I used by a couple tablespoons or swap those 2 Tblsp for applesauce as they were a tiny bit oily but my whole family enjoyed them- thank you!!
Randy E Chase says
We have tried a number of vegan brownie recipes. All good. But this was the best. Perfectly chewy. Thank you.
Joe says
Great recipe! I substituted spelt flour for all purpose, JUST egg for flax seeds, and blend of stevia, monk fruit, and erythritol for the white sugar. They came out amazing. If anything, I would say they were a little too rich (if there’s such thing)! Thanks!