Fudgy Vegan Brownies
These brownies use a flaxseed egg and a combination of cocoa powder and melted dark chocolate to produce a dense, fudgy center with a crackly top. The batter mixes in one bowl and bakes in about 25 minutes. Rich and bittersweet, they hold up well for gifting, potlucks, or everyday snacking.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Whisk
- Spatula
- Oven
Ingredients
- 2 tablespoons ground flaxseed Use fresh flaxseed meal for optimal binding
- 6 tablespoons water Room temperature for mixing with flaxseed
- ½ cup coconut oil Melted and slightly cooled
- 1 cup organic cane sugar Or sub with coconut sugar for deeper caramel tones
- ⅓ cup unsweetened cocoa powder Use Dutch-processed for a darker flavor
- 1 teaspoon vanilla extract Pure vanilla enhances depth of flavor
- ½ teaspoon sea salt Balances sweetness
- ¾ cup all-purpose flour Sifted for a smooth texture
- ½ cup vegan dark chocolate chips Semi-sweet or 70% cocoa works best
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, letting some overhang for easy removal.
- In a small bowl, whisk together the ground flaxseed and water. Let sit for 5–10 minutes to thicken and create a flax egg.
- In a large mixing bowl, whisk the melted coconut oil and sugar together until well combined and slightly creamy. Add the flax egg, cocoa powder, vanilla, and salt. Mix until smooth and glossy.
- Fold in the flour using a spatula just until no flour remains. Be careful not to overmix. The batter will be thick and fudgy.
- Gently fold in the dark chocolate chips, then transfer batter to the prepared pan. Use the spatula to spread it evenly to all corners.
- Bake for 32–35 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs—do not overbake!
- Let the brownies cool completely in the pan on a wire rack before slicing into squares for clean edges and best texture.
Notes
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- If you prefer a richer taste, add 1 tablespoon of brewed espresso to the batter to enhance the cocoa flavor.
- You can make these brownies ahead—store in an airtight container for up to 4 days or freeze individually wrapped slices.
Nutrition
Calories: 292kcalCarbohydrates: 39gProtein: 3gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 131mgPotassium: 73mgFiber: 3gSugar: 27gVitamin A: 0.2IUVitamin C: 0.01mgCalcium: 23mgIron: 2mg
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