If you’re craving something indulgent and chocolatey while sticking to a plant-based diet, these Vegan Chocolate Brownies are just what you need.
Made with simple ingredients, they are rich, fudgy, and have that classic brownie texture, minus the eggs and dairy.
With the option to make them gluten-free, these brownies are perfect for anyone looking for a satisfying vegan dessert that doesn’t compromise on flavor.
Vegan Chocolate Brownies Recipe
Fudgy, decadent, and plant-based – these Vegan Chocolate Brownies are the ultimate guilt-free indulgence!
Ingredients
- 1 ½ cups finely ground granulated sugar
- ½ cup water
- 2 tablespoons ground flaxseed or 5 tbsp applesauce
- 5 tablespoons water (for flaxseed mix, if using)
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- ¾ cup cocoa powder (sifted if clumpy)
- 1 ½ cups all-purpose flour (gluten-free if preferred)
- ½ teaspoon salt
- ½ cup dairy-free chocolate chips
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper. Allow some extra parchment to hang over the edges—this will help you easily lift the brownies out once they’ve cooled. For even baking, ensure your oven rack is placed in the center.
2. Prepare the Flax Egg or Applesauce
In a small bowl, mix 2 tablespoons of ground flaxseed with 5 tablespoons of water to create your flax egg. Let it sit for about 5 minutes until it thickens. The flax egg acts as a binder and replaces eggs, but if you prefer a slightly smoother texture, you can opt for applesauce instead. Using applesauce may result in a slightly denser brownie, but still delicious.
3. Dissolve the Sugar
In a medium saucepan, combine 1 ½ cups of finely ground granulated sugar with ½ cup of water. Heat the mixture over medium-low heat, stirring occasionally. After about 5-10 minutes, the sugar should fully dissolve into the water, creating a smooth syrup. Be patient here—ensuring the sugar fully dissolves will give your brownies that classic shiny, crackly top. Avoid using extra water, as it can affect the texture of the brownies.
4. Combine the Dry Ingredients
In a large mixing bowl, sift together ¾ cup of cocoa powder, 1 ½ cups of all-purpose flour, and ½ teaspoon of salt. Sifting the cocoa powder helps break up clumps and ensures an even distribution in your batter. Use gluten-free flour if necessary, and make sure the ingredients are mixed well before adding the wet mixture.
5. Mix the Wet Ingredients
Once the sugar mixture has fully dissolved and cooled slightly, pour it into the bowl with the dry ingredients. Add the thickened flax egg (or applesauce), ½ cup of oil, and 1 tablespoon of vanilla extract. Gently stir the mixture together using a spatula or wooden spoon until combined. Be careful not to overmix! Overmixing the batter can result in denser, less fudgy brownies. Stir until the ingredients are just combined for the best texture.
6. Add the Chocolate Chips
Fold in ½ cup of dairy-free chocolate chips to the batter. These chips will melt into the brownies, making them extra fudgy and rich. For an even shinier top and a burst of flavor, sprinkle a few extra chocolate chips on top before baking.
7. Transfer and Bake
Pour the brownie batter into your prepared baking pan, using a spatula to smooth the top evenly. Place the pan on the center rack of your preheated oven and bake for 35-42 minutes. Check the brownies at around the 35-minute mark by inserting a toothpick into the center. If it comes out with just a few moist crumbs, they’re done. For fudgier brownies, bake closer to 35 minutes, and for a cakier texture, let them bake a little longer. If your oven runs hot and the top starts to brown too much, you can loosely cover the pan with foil during the last few minutes of baking.
8. Cool and Slice
Once baked, remove the pan from the oven and let the brownies cool in the pan for at least 20 minutes. This allows them to firm up, making slicing easier. The longer you let the brownies cool, the cleaner the slices will be. For extra clean cuts, refrigerate the brownies for 30 minutes before slicing them into squares.
FAQs
1. Can I make these brownies gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free flour blend that is suitable for baking. The texture should remain just as fudgy and delicious.
2. What’s the best substitute for flax eggs?
If you’re not a fan of flaxseed or don’t have it on hand, applesauce works perfectly as a substitute. Use 5 tablespoons of applesauce in place of the flax eggs.
3. How do I achieve the shiny crust on the brownies?
The shiny crust comes from the sugar fully dissolving in the water before mixing it into the other ingredients. Ensure the sugar is completely dissolved and avoid adding extra water.
4. Can I make these brownies refined sugar-free?
Yes, you can substitute granulated sugar with coconut sugar for a refined sugar-free option. However, the brownies may not have the same shiny top.
5. Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even dried fruits can be added for extra texture and flavor. Fold them into the batter before baking.
