Fudgy Vegan Brownies
Rich, gooey, and satisfyingly chocolatey vegan brownies made without dairy or eggs, perfect for dessert or a quick energy boost.
Ingredients
Wet Ingredients
- 2 tablespoons ground flaxseed Acts as a binder in place of eggs; provides a subtle nutty flavor.
- 6 tablespoons brewed coffee Enhances chocolate flavor; can substitute with water.
- 6 tablespoons vegan butter (softened) Keeps brownies moist and adds richness; can use coconut oil as a swap.
- 1 teaspoon vanilla extract Brings all the flavors together; opt for pure vanilla for the best taste.
Dry Ingredients
- 3/4 cup all-purpose flour Gives structure; whole wheat flour can work, too.
- 2 tablespoons all-purpose flour
- 1 teaspoon salt Balances sweetness; use less if you're watching sodium.
- 1 teaspoon baking powder Helps brownies rise slightly and become fluffy.
- 1/4 cup cocoa powder Intensifies chocolate taste; Dutch-processed gives a deeper flavor.
- 1 cup coconut sugar Adds sweetness with a caramel-like depth; brown sugar is a good alternative.
Chocolate Chips
- 2 cups vegan chocolate chips (divided) Creates that rich, melty texture we adore; use your favorite brand!
Instructions
Phase 1 – Prep
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a small bowl, mix the ground flaxseed with 6 tablespoons of brewed coffee and let sit for about 5 minutes to thicken.
- Measure out your dry ingredients: flour, baking powder, cocoa powder, and salt.
Phase 2 – Cook/Assemble
- In a large mixing bowl, combine the softened vegan butter and coconut sugar, creaming them together until smooth.
- Stir in the flaxseed mixture and vanilla extract until well combined.
- Gradually add your dry ingredients and half (1 cup) of the chocolate chips, mixing until just combined. Don't overmix!
Phase 3 – Serve
- Pour the brownie batter into the prepared pan, spreading it evenly. Sprinkle the remaining chocolate chips on top.
- Bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs (not wet batter).
- Let the brownies cool in the pan for 10 minutes, then slice and serve warm or at room temperature.
Notes
Store brownies in an airtight container at room temperature for up to 7 days. You can freeze these brownies for up to 3 months. Just wrap them tightly in plastic wrap.