I’m a lifelong chocoholic, and chocolate desserts are my absolute favorites. And brownies are basically the ultimate chocolate dessert. So, as you may have guessed, I don’t mess around when it comes to brownies. These vegan brownies are nothing short of amazing. Rich. Thick. So fudgy. They’re amazing on their own, or topped with a scoop of dairy-free vanilla ice cream, or even chocolate ice cream and hot fudge, if you’re really crazy like that. They’re also really easy to make, and most of the ingredients are pantry staples. Whip up a batch next time a chocolate craving hits! Tip: If you prefer just a touch of chocolate in your dessert bars, try my cookie butter blondies or vegan chocolate chip cookie bars instead!
Ingredients You’ll Need
Water. Ground flaxseeds. We’ll be mixing these with the water to create a flax egg, which is one of my favorite vegan egg substitutes for baking. Flour. The recipe calls for all-purpose wheat flour, also known as white flour. Other varieties of flour may work, but I haven’t tried them, so I can’t say for sure if they will. Cocoa powder. Make sure it’s unsweetened! Salt. Sugar. Use organic sugar to keep the recipe vegan. Non-organic sugar is often processed using animal bone char. Brown sugar. You’ll want to use organic brown sugar as well. Vanilla extract. Vegan butter. Most grocery stores carry vegan butter in the refrigerated section, right near the regular butter. Earth Balance, Miyoko’s, and Melt are a few popular brands you’ll probably see. Vegan chocolate chips. These add bursts of extra chocolaty goodness, but you can leave them out if you prefer or just don’t have them on hand. I used Enjoy Life dark chocolate morsels, which are vegan and available in lots of grocery stores.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Bake the brownies until they feel set and a toothpick inserted into the center comes out clean. Let them cool completely before removing them from the pan and slicing them.
Shelf-Life & Storage
Homemade vegan brownies will keep in an airtight container at room temperature for about five days, in the fridge for about eight days, or in the freezer for about three months.
More Vegan Chocolate Desserts
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