Best Vegan Brownies (Edit recipe)

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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!

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PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

11

Serves: 16

Ingredients

0.5 cup Vegan Buttery Spread, melted
0.75 cup Granulated White Sugar
0.75 cup Brown Sugar, packed
3 Tbsp Flaxseed Meal, (to make 3 flax eggs - 3 tbsp flax seed + 9 tbsp warm water)
1 tsp Pure Vanilla Extract
1 tsp Espresso Powder
0.25 tsp Salt
1 tsp Baking Powder
0.75 cup Cocoa Powder, sifted
1 cup All Purpose Flour, spoon-and-level method, sifted
0.5 cup Semi-Sweet Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F.
Line a 9x9 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!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	243
Fat:	9 g
Carbohydrates:	33 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	91 mg
Fiber:	5 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.