These vegan brownies are a decadent treat that proves plant-based desserts can be just as indulgent. Rich, fudgy, and packed with deep chocolate flavor, they’re perfect for satisfying your sweet tooth. With a crackly top and a moist, melt-in-your-mouth center, every bite is pure bliss. Plus, they come together in just 45 minutes, making them an easy yet impressive dessert for any occasion.
What makes these brownies truly special is their perfect balance of textures and flavors. The combination of cocoa and a hint of vanilla creates a luxurious depth, while the chewy edges and soft middle offer a delightful contrast. Whether you’re vegan or just exploring new recipes, these brownies are sure to become a favorite. Quick to prepare and even quicker to disappear, they’re a crowd-pleaser you’ll want to bake again and again.
Ingredients for Vegan Brownies
- Flax Eggs: 2 tablespoons ground flax mixed with 5 tablespoons water (let sit for 15 minutes)
- Sugar: 2/3 cup (4oz/115g) coconut or brown sugar
- Dry Ingredients:
- 1/2 cup (2oz/57g) almond flour
- 1/3 cup (1 1/3oz/37g) cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Chocolate: 1/2 cup (3oz/85g) bittersweet chocolate, roughly chopped (plus 1/3 cup/2oz/57g extra for folding in)
- Wet Ingredients:
- 1/3 cup (2 1/2oz/71g) creamy unsalted almond butter
- 1/4 cup (1oz/28g) coconut oil (or vegetable oil)
- 1/4 cup (1oz/28g) maple syrup
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Prepare Flax Eggs: Mix 2 tablespoons ground flax with 5 tablespoons water. Let sit for 15 minutes while you prepare the rest of the batter.
- Preheat Oven: Preheat your oven to 350°F (180°C). Line an 8×8 inch square pan with parchment paper.
- Combine Dry Ingredients: In a large bowl, mix the sugar, almond flour, cocoa powder, baking soda, and salt. Set aside.
- Melt Chocolate: In a microwave-safe bowl, melt the 1/2 cup of chopped bittersweet chocolate. Once melted, add the almond butter, coconut oil, maple syrup, and vanilla. Stir until smooth.
- Add Flax Eggs: Let the chocolate mixture cool slightly, then whisk in the prepared flax eggs until evenly combined.
- Mix Wet and Dry Ingredients: Gradually whisk the dry mixture into the wet mixture until just combined. Avoid overmixing.
- Fold in Chocolate: Gently fold in the remaining 1/3 cup of chopped chocolate.
- Bake: Transfer the batter to the lined pan and bake for 20-25 minutes, or until the center is just set. Be careful not to overbake for fudgy brownies.
- Cool and Serve: Let the brownies cool completely to room temperature before cutting into squares. Store covered in the refrigerator for up to 4 days or freeze for later.
Storage and Reheating Tips for Perfect Vegan Brownies
To keep your vegan brownies fresh, store them in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual squares in plastic wrap and freeze for up to 2 months. When ready to enjoy, thaw at room temperature or gently reheat in the microwave for 10-15 seconds to restore that gooey texture.
Fun Toppings and Serving Ideas
Elevate your vegan brownies with a drizzle of melted dark chocolate, a dollop of coconut whipped cream, or a sprinkle of crushed nuts. For a decadent dessert, serve warm with a scoop of dairy-free ice cream. These brownies also pair beautifully with a cup of almond milk or a hot coffee for a cozy treat.
Time-Saving Hacks for Busy Bakers
If you’re short on time, skip the flax eggs and use a store-bought egg replacer instead. You can also melt the chocolate and coconut oil together in the microwave in 30-second intervals to speed up the process. Pre-measure your dry ingredients the night before to make assembly a breeze.
Recipe Variations to Try
For a nut-free version, swap almond flour for oat flour and almond butter for sunflower seed butter. Add a twist by folding in 1/4 cup of dried cherries, shredded coconut, or chopped walnuts. If you prefer a sweeter brownie, increase the maple syrup to 1/3 cup and reduce the sugar slightly.
Essential Equipment for Baking Success
An 8×8 inch square baking pan is perfect for this recipe, and lining it with parchment paper ensures easy removal. A microwave-safe bowl is handy for melting chocolate, and a whisk helps combine the wet and dry ingredients smoothly. Don’t forget a sharp knife for cleanly cutting the brownies into squares!
Vegan Brownies
Ingredients
Flax Eggs
- 2 tablespoons ground flax mixed with 5 tablespoons water, mixture needs to sit for 15 minutes
Dry Ingredients
- 2/3 cup sugar (coconut or brown) 4oz/115g
- 1/2 cup almond flour 2oz/57g
- 1/3 cup cocoa powder 1 1/3oz/37g
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup bittersweet chocolate roughly chopped, 3oz/85g
- 1/3 cup creamy unsalted almond butter 2 1/2oz/71g
- 1/4 cup coconut oil (or vegetable oil) 1oz/28g
- 1/4 cup maple syrup 1oz/28g
- 1 teaspoon vanilla extract
- 1/3 cup chocolate roughly chopped, 2oz/57g
Instructions
- First, prepare the flax eggs by combining the ground flax with water. Allow sitting for 15 mins while preparing the rest of the batter.
- Preheat your oven to 350°F (180°C) and line an 8×8 inch square pan with parchment paper.
- In a large bowl combine the sugar, almond flour, cocoa powder, baking soda and salt, set aside.
- In a medium, microwave-safe bowl, melt the chopped chocolate. Once melted add in the almond butter, coconut oil, maple syrup and vanilla and stir.
- Allow to cool slightly then add in the flax eggs and whisk until evenly combined.
- Whisk the dry mixture into the wet until just combined (be careful not to over mix). Then fold in the chopped chocolate.
- Transfer the batter to the lined baking pan and bake for 20-25 minutes or until just set in the center. Take care not to over bake or they won’t be as fudgy on the inside.
- Allow cooling completely to room temp before cutting into squares. Store covered in the refrigerator for up to 4 days or freeze and thaw for another time.
