The BEST Vegan Brownies (Easy + Fudgy)

4.67 from 6 votes

Looking for the best vegan brownies? Look no further than this fudgy, easy, and indulgent recipe, perfect for satisfying your sweet tooth!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 322kcal

Author: Iosune

Preheat the oven to 350°F (180°C) and line a 7x11 inch pan (about 18x28 cm) with parchment paper or aluminum foil. Set aside.
Prepare the flax eggs by mixing the ground flaxseed with the water, and let the mixture rest at room temperature for at least 5 minutes.
In a large bowl, combine the vegan butter, granulated sugar, and brown sugar. Whisk until well mixed.
Add the flax eggs and vanilla extract, and whisk again until fully incorporated.
Stir in the cocoa powder, flour, and salt until just combined.
Fold in 1 cup (180 g) of chocolate chips until evenly distributed.
Pour the batter into the prepared pan, and smooth out the top evenly. Sprinkle the remaining chocolate chips (¼ cup or 45 g) over the top.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. If it comes out with wet batter, the brownies need more time to bake.
Remove from the oven and let the brownies cool down in the pan for 30 minutes.
Then, using the parchment paper, carefully remove the brownies from the pan and let them cool completely on a cooling rack before slicing them into 12-16 servings.

Substitutions:

Vegan butter: You can also use margarine as a substitute, any type of oil like coconut, canola, sunflower oil, vegetable shortening, or even nut butter.
Granulated sugar and brown sugar: You can use any type of sweetener that you prefer, such as maple syrup, agave nectar, or coconut sugar.
Flax eggs: You can use other types of egg substitutes, such as chia seeds, applesauce, mashed banana, or commercial egg replacers.
Unsweetened cocoa powder: You can use other types of cocoa powder, such as Dutch-processed cocoa powder or raw cacao powder.
All-purpose flour: You can use other types of flour, such as whole wheat flour, or a gluten-free flour blend.

Variations:

Add chopped nuts, such as walnuts or pecans, for some crunch.
Swap out the non-dairy chocolate chips for a different flavor, like dark chocolate or white chocolate chips.
Mix in some shredded coconut for a tropical twist.
For a mint chocolate flavor, add ½ teaspoon of peppermint extract to the batter.
Sprinkle a pinch of sea salt over the top of the batter before baking for a sweet and salty combo.

Storage:

Room temperature: Store them in an airtight container at room temperature for up to 3-4 days. Make sure to keep them in a cool, dry place away from direct sunlight.
Refrigerator: If you want your brownies to last a bit longer, you can store them in the refrigerator for up to a week. Again, make sure they are in an airtight container.
Freezer: Brownies can be frozen for up to 3 months. Wrap them tightly in plastic wrap or aluminum foil, and place them in an airtight container or freezer bag.
Thaw: When you're ready to eat them, thaw them at room temperature or in the refrigerator before serving.
Separate layers: When storing multiple layers of brownies, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.