Riri's RecipesThese are the best vegan brownies I have ever made and eaten in my life! No exaggeration, they are truly fudgy, decadent, the perfect amount of chocolate and sweetness. They are all made in one bowl, no eggs or oil required. All you need to do is add everything to a bowl, stir, bake and cut into pieces! Everyone you serve these to will fall in love!
Ingredients you’ll need for the best vegan brownies
- Vegan Butter. This is going to give your brownies such a rich, warm flavour that tastes so decadent.
- Granulated White Sugar. The mix of white and brown sugar is what will give your brownies the best texture and flavour. The amount of sugar to cocoa and flour ratio ensures that they are not overly sweet and are perfectly fudgy.
- Brown Sugar. This helps to add a rich depth of flavour, and makes your brownies have a darker colour while making them so soft and chewy.
- Ground Flaxseed. Eggs? In this economy? I don’t think so, which is why we are using ground flaxseed as our egg replacement. It allows the brownies to still have a perfect moist texture and flavour.
- Vanilla Extract. I love adding some vanilla for a touch of vanilla flavour to these brownies.
- Espresso Powder. Adding espresso powder helps to enhance and deepen the cocoa flavour of the brownies!
- Salt. Just a pinch!
- Baking Powder. To help these brownies rise and become super fluffy.
- Cocoa Powder. I used regular cocoa powder, and sifted it when adding it to my bowl. This helps reduce any clumps of cocoa powder in the batter and allows it to be evenly distributed.
- All-Purpose Flour. Same goes for the flour! We want to make sure there are no clumps of flour and have an even distribution of the dry ingredients. Also make sure to use the spoon-and-level method when measuring the flour to make sure you don’t pack in extra flour! Use a spoon to scoop the flour into a measuring spoon, slightly over the top. Run the straight edge of a knife over the rim, removing the excess flour. This will level off the flour, giving you an accurate measurement.
- Semi-Sweet Chocolate Chips. I love using semi-sweet, but of course you can use any flavour of your choice. Make sure to only fold this into the batter and not add any extras on top before baking, because we want to keep that crackly brownie top!
What equipment is needed for these brownies?
- Strainer. This is super important in order to sift the cocoa powder and flour! You can also use a flour sifter instead, but just make sure to have something to pass the cocoa powder and flour through before adding it to your bowl.
- Chef’s Knife. A chef’s knife is essential in the kitchen, and this one is my favourite for baking! It’s super sharp and cuts through any baked good with ease.
- Whisk. You can always use a hand mixer, but if you’d rather not plug in any extra kitchen tools, a good whisk will do the trick!
Tips on making the best vegan brownies ever
- Sift your cocoa powder and flour. This step is extremely important, so don’t skip it! It may be a bit extra, but it’s key in achieving the perfect fudgy brownie texture.
- Don’t over-mix the brownie batter. Make sure to fold the batter until JUST combined. Even if there some flour particles left, do not over-mix it. Once you add in the chocolate chips, you will technically still be mixing the batter when pouring it into your baking tray. You will also be mixing it while you spread out the batter in the pan.
- Do not add extra chocolate chips before baking. Don’t sprinkle extra chocolate chips on top; this is because we want to have that crackled top that every good brownie has. Keep the chocolate chips in the batter and mix them in so you can achieve the iconic brownie look.
How to store these fudgy vegan brownies
Place your brownies in an airtight container and store in the fridge for one week. You can also freeze your brownies for at least one month.
Craving more?
- If you’re craving a sweet treat with better-for-you ingredients, let me introduce you to my Vegan Blueberry Crumble Bars. They are so delicious and also happen to be gluten-free, but of course don’t compromise on flavour. You will become obsessed with these!
- Looking for more decadent desserts? You will swoon over these Vegan “Nutella” Stuffed Chocolate Chip Cookies. The flavour is out of this world, and every person you serve this to will fall in love.
- In a pinch and craving something sweet and healthy? Let my No Bake Salted Caramel Oat Cups be there to save you! They are also perfect because they store well in the freezer so you can keep them on hand when hunger strikes.
Best Vegan Brownies
These may quite possibly be the best vegan brownies ever! They are fudgy, so decadent, chocolatey and will have you wondering how in the world they can taste this good with no eggs. They are also oil-free, made in just one bowl (who doesn't love an easier clean-up) and are so delicious. A batch of these brownies does not last more than a week in my house because they are that good!
Ingredients
- 1/2 cup vegan butter, melted
- 3/4 cup granulated white sugar
- 3/4 cup brown sugar, packed
- 3 tbsp flaxseed meal (3 tbsp flax seed + 9 tbsp warm water)
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1/4 tsp salt
- 1 tsp baking powder
- 3/4 cup cocoa powder, sifted
- 1 cup all-purpose flour (spoon and level method), sifted
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F.
- Line a 9×9 inch baking dish with parchment paper and set aside.
- In a small bowl, create your flax egg by combining the ground flaxseed with warm water. Let it set for about 5 minutes.
- To a large bowl, cream together the melted vegan butter, white sugar and packed brown sugar until well combined.
- Add in the flax eggs, vanilla extract, espresso powder, salt and baking powder, and mix together until just combined with a hand mixer or whisk.
- Using a sieve, carefully sift the cocoa powder and flour into your bowl. Begin folding in the dry ingredients with a spatula until half the flour and cocoa powder is incorporated, then add in your chocolate chips. Fold them in until JUST combined. It is important to not over-mix the dough!
- Pour the batter into your lined baking dish, and bake for 40 minutes, until the top of the brownies begin to crackle.
- Remove from the oven and let cool completely before cutting.
Notes
How to store: place in an airtight container and store in the fridge for up to one week.
You can also freeze these brownies for one month.
A note on the process: It is extremely important to not over-mix the dough. Once you sift in the cocoa powder and flour, you want to mix until JUST combined. That means, until you don’t see any remaining flour or cocoa powder in your bowl. Even if you see small pieces of flour, you can leave those since the dough will get slightly mixed when being poured into the baking dish.
Your brownies should be cold when cutting into them so they don’t crumble when cutting them!
*As an Amazon Associate, I earn from qualifying purchases. All opinions on products are my own. Thank you so much for your support!*