Easy Fudgy Vegan Brownies
The BEST Vegan Brownies recipe! Rich, chocolaty, chewy, brownies that are fudgy in the middle and have crisp edges. Just 10 simple ingredients, 10 minutes of prep time, and 1 bowl to make these easy vegan brownies. A chocolate lover's dream!
Servings: 9 large brownies
Ingredients
- 6 tablespoons warm water
- 3 tablespoons ground flax or ground chia seeds
- 6 tablespoons vegan butter (I used Earth Balance Original Buttery Spread)
- ½ cup vegan chocolate chips divided
- 1 cup white sugar
- 1 teaspoon vanilla extract
- ½ cup cocoa powder (dutch-process)
- ½ cup all-purpose flour (see notes for gluten-free)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350F (180C). Line an 8" x 8" square pan with parchment paper, leaving an overhang on the sides which will make it easier to remove the brownies.
- In a small bowl, mix together the water and flax or chia, set aside. If using flax it will take about 10 minutes to thicken. If using chia it will thicken almost instantly.
- In a large microwave safe bowl, add the vegan butter and ¼ cup chocolate chips. Melt the vegan butter and chocolate in the microwave stopping to stir every 20 seconds. Once it is almost melted (there will still be a few chips or small pieces left), remove it from the microwave and stir to finish melting. (This ensures you don't burn the chocolate). Remove from the microwave and whisk well to combine.
- Add the flax or chia mixture, sugar, and vanilla extract to the melted chocolate and butter and mix well. Lastly add the cocoa powder, flour, baking powder, salt, and the remaining ¼ chocolate chips and mix well to make a thick batter.
- Evenly spread into the prepared baking pan, and bake 30 - 35 minutes until a toothpick inserted into the center comes out with just a few wet crumbs (but no wet batter). You may have to test a few areas in case you hit a chocolate chip.
- Allow to cool completely in the pan before removing and slicing.
Notes
Storage/ Freezing: Store the brownies at room temperature wrapped in a clean kitchen towel for up to 2 days, or up to 1 week in the fridge. To freeze brownies, allow them to cool completely. Place in an airtight container and freeze. They can be frozen for up to three months, ensuring you have a delightful treat on hand whenever a chocolate craving strikes.
Gluten-free option: if you need to make the vegan brownies gluten-free sub the flour for ½ cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
Nutrition
Serving: 1brownie (recipe makes 9 brownies) | Calories: 248kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 128mg | Potassium: 123mg | Fiber: 4g | Sugar: 27g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
Find it online:
https://itdoesnttastelikechicken.com/easy-fudgy-vegan-brownies/