Vegan Brownies Extravaganza

Introduction: Indulge your senses in the epitome of chocolatey bliss with our Decadent Vegan Brownies, a culinary masterpiece that redefines what it means to savor a sweet treat. These fudgy, gooey delights are more than just a dessert; they are a symphony of flavors that dance on your taste buds. Bid farewell to boxed brownie mixes; once you’ve experienced the perfection of these homemade vegan brownies, there’s no turning back.

Ingredients: Embark on a journey of taste and texture by assembling the following premium ingredients:

  • 5 tablespoons of ground flax
  • 0.63 cup of water
  • 0.63 cup of vegan butter (preferably Earth Balance brand), melted
  • 1.25 cups of granulated sugar
  • 1.25 cups of lightly packed brown sugar
  • 1.25 tablespoons of pure vanilla extract
  • 1.25 cups of all-purpose flour
  • 1.25 cups of unsweetened cocoa powder
  • 0.63 teaspoon of salt
  • 1.25 teaspoons of baking powder
  • 1.25 cups of non-dairy chocolate chips or roughly chopped chocolate pieces


  1. Flax Egg Alchemy: Initiate the magic by creating flax eggs. Stir ground flax and water in a small bowl, allowing them to harmonize into a thickened consistency. Set aside, laying the foundation for the fudgy wonder to come.
  2. Butter Melody: Melt the vegan butter, favoring the Earth Balance brand, and measure out 1/2 cup. Achieve this by microwaving the vegan butter in 30-second intervals until it transforms into a velvety liquid.
  3. Whisking Symphony: In a large bowl, whisk the melted vegan butter and sugars into a harmonious blend. Introduce the flax eggs and pure vanilla extract, whisking until an even amalgamation is achieved.
  4. Cocoa Elegance: Over the same large bowl, perform a cocoa-powdered ballet by sifting in the flour and cocoa powder. Add salt and baking powder, stirring with a large wooden spoon until just combined—no overmixing allowed.
  5. Chocolate Chip Crescendo: Infuse the batter with chocolatey crescendo by folding in half of the chocolate chips. Pour this symphony of flavors into a parchment paper-lined pan, smoothing the top with finesse. Sprinkle the remaining chocolate chips for the grand finale.
  6. Baking Sonata: Let the brownie symphony unfold in the oven at 350°F for 35-40 minutes. While the brownies may appear bubbling and seemingly unfinished, rest assured they will firm up to perfection as they cool.
  7. Culinary Encore: Remove from the oven, allowing the brownies to cool in the pan for 15 minutes. With the parchment paper as your guide, lift the brownies out and let them cool for an additional 15-30 minutes before slicing into delectable squares.

Notes and Insights:

  • Sifting Sophistication: Embrace sifting as a refined technique for achieving the perfect texture. A sifter or a fine-mesh strainer will serve as your culinary companion in this endeavor.
  • Butter Substitute Wisdom: While coconut oil may tempt as a substitute, it tends to make the brownies excessively oily. For an oil-free option, consider applesauce as a worthy alternative.
  • Sweetness Adjustment: Tailor the sweetness to your preference by adjusting the sugar. Even reducing it to 1 cup won’t compromise the deliciousness; it’s all about finding your sweet spot.
  • Patient Indulgence: The initial appearance of underdone softness is part of the brownie magic. Exercise patience, as these brownies become even more irresistible the next day—fudgy, rich, and utterly divine.
  • Cocoa Powder Variance: Explore the nuances of Dutch-processed cocoa powder for a slightly different experience. Expect a darker color and a touch less fudginess, showcasing the versatility of this gourmet delight.

Nutritional Harmony: These Decadent Vegan Brownies not only tantalize the taste buds but also strike a nutritional balance. With a blend of carbohydrates, protein, and healthy fats, they are a guilt-free indulgence that satisfies both the sweet tooth and the health-conscious mind.

Conclusion: In conclusion, our Decadent Vegan Brownies aren’t just a dessert; they are an exquisite creation that celebrates the art of plant-based baking. Whether you’re a seasoned vegan or simply a lover of exceptional brownies, this recipe invites you to savor the symphony of flavors and textures meticulously crafted into every square. Bake, indulge, and revel in the decadence of homemade vegan brownies that truly redefine dessert perfection.

Best Ever Vegan Brownies Recipe

This really is the Best Ever Vegan Brownies Recipe! Fudgy, gooey, perfect squares of chocolate that cut easily and are easy to make. You’ll never buy a boxed brownie mix again!

Prep Time20minutes mins

Cook Time35minutes mins

Total Time55minutes mins

Course: Dessert

Cuisine: American

Servings: 20 brownies

Calories: 251kcal


  • 5 tablespoons ground flax
  • 0.63 cup water
  • 0.63 cup vegan butter (earth balance brand), melted *see instructions
  • 1.25 cup granulated sugar
  • 1.25 cup brown sugar, lightly packed
  • 1.25 tablespoon pure vanilla extract
  • 1.25 cup all purpose flour
  • 1.25 cup unsweetened cocoa powder
  • 0.63 teaspoon salt
  • 1.25 teaspoon baking powder
  • 1.25 cup non-dairy chocolate chips OR roughly chopped chocolate pieces


  • Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees F and line a 7 x 11 pan with parchment paper.
  • Melt the vegan butter (earth balance brand preferred), and measure 1/2 cup. I do this by microwaving the vegan butter in a glass measuring cup, in 30 second intervals, until melted.
  • In a large bowl, whisk the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.
  • Over the same large bowl, sift in the flour and cocoa powder. Add the salt and baking powder and stir with a large wooden spoon until just combined, do not over mix. 
  • Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.
  • Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.
  • Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving.


  1. To sift, either use a sifter or a fine mesh strainer also works.
  2. Coconut oil does not work very well in place of the vegan butter; it makes them very oily so I don’t recommend it. You could sub applesauce for the vegan butter if you are oil free.
  3. If you don’t want the brownies as sweet, it is perfectly okay to reduce the sugar, even to 1 cup. They will still turn out well, just not as sweet. 
  4. When you initially take the brownies out of the oven, they will appear underdone and soft, but give them time to cool. They are even better the next day; fudgy and rich. These are NOT cake-like brownies. 
  5. You may also use dutch processed cocoa powder for slightly different results. They will be a little less fudgy, and darker in color.


Serving: 1serving | Calories: 251kcal | Carbohydrates: 43g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 125mg | Potassium: 148mg | Fiber: 3g | Sugar: 31g | Vitamin A: 270IU | Calcium: 49mg | Iron: 2mg