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These rich and deeply fudgy vegan brownies are a chocolate lover’s dream and come together with a handful of basic pantry items. Whether you are dairy free, out of eggs, or just want a classic treat made plant-based, this recipe brings big brownie energy without any complicated steps. I have baked these countless times for potlucks and family movie nights—watching everyone reach for seconds never gets old.
I first made these after hosting a vegan friend who convinced my entire family that plant-based desserts can be just as indulgent. Ever since then they have been my go to whenever a chocolate craving strikes.
Ingredients
- Water: creates the base of the wet ingredients keeping the brownies moist and replacing the need for dairy
- Pure vanilla extract: adds warmth and depth so choose the real deal for richer aroma
- Oil: gives the brownies their signature fudgy texture opt for a neutral tasting oil for best results
- Unsweetened cocoa powder: provides bold chocolate flavor get a good quality powder for a richer taste
- Dutch cocoa powder: optional but gives extra depth and a classic bakery style chocolate taste
- Flour: holds everything together I love using white or spelt flour but gluten free alternatives like oat also work well
- Salt: enhances all the chocolatey notes a fine sea salt is my favorite
- Baking powder: helps give the brownies just a bit of lift so they are not too dense
- Brown sugar: adds chewiness and a slight caramel flavor
- White sugar: ensures the brownies stay moist and have the right amount of sweetness
- Cornstarch or ground flax seeds: act as the binder since this recipe is egg free flax brings a bit of nuttiness
- Mini chocolate chips: optional but they create gooey chocolate pools in every bite choose a dairy free variety
Step-by-Step Instructions
- Mix the Wet Ingredients:
- Whisk together water vanilla and oil in a medium bowl until fully blended This is also when to add flax if using for the egg replacer effect
- Preheat and Prepare Pan:
- Set your oven to 330 F for a gentler bake that keeps brownies moist Grease your chosen pan or line with parchment for easy lifting later
- Combine Dry Ingredients:
- In a large bowl stir together all remaining dry and sweet ingredients cocoa powders flour salt baking powder sugars and cornstarch Mix thoroughly so each bite is balanced
- Form the Batter:
- Pour the wet mixture into the dry and stir just until you see no more flour Do not overmix Fold in chocolate chips if using
- Bake:
- Spread the thick batter evenly into your pan Bake for 16 minutes in a 9x13 or for a thicker brownie use an 8x8 pan and extend bake time to about 24 minutes The brownies will look underdone when you take them out
- Cool and Set:
- Let the brownies cool at room temperature then refrigerate uncovered or barely covered After several hours they will set up and slice easily Brownies are even fudgier and more flavorful the next day
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My favorite part is adding the mini chocolate chips I love finding those melty chocolate pockets when I pull a piece from the pan. One birthday my cousin and I decorated these brownies with even more chocolate chips and sprinkles then enjoyed them straight from the pan for breakfast.
Storage Tips
Store leftover brownies in an airtight container in the refrigerator after the first day They keep well for up to four days and taste even more decadent once chilled. For longer storage wrap brownies individually and freeze for up to three months I always keep a batch in the freezer for last minute dessert emergencies.
Ingredient Substitutions
You can use oat flour or an all purpose gluten free mix to keep things wheat free For the oil I have used both avocado and grape seed oil with great success Applesauce can sub in for half the oil if you want them lighter Ground flax gives a bit more texture and nuttiness if you run out of cornstarch
Serving Suggestions
Dress up brownies with a layer of vegan chocolate frosting or a dusting of powdered sugar Warm up individual pieces in the microwave for a lava cake vibe I also love serving them alongside coconut ice cream or fresh strawberries for a classic dessert combo
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Cultural and Historical Context
Brownies as we know them date back to the late 1800s as an American innovation Seeking a portable chic treat home bakers experimented with chocolate cakes until the dense chewy brownie was born Modern vegan brownies carry that legacy with a plant based twist and a new wave of chocolate obsession
Recipe FAQs
- → What makes these brownies fudgy?
The combination of cocoa powder, oil, and a mix of cornstarch or flaxseed creates moisture and richness, resulting in a dense, fudgy crumb.
- → Can I use a different type of flour?
Yes, you can use spelt, white, oat, or gluten-free all-purpose flour for similar results. Adjustments may affect texture slightly.
- → How do I know when the brownies are done?
Remove them when the center looks just underdone. They will firm up as they cool and after chilling in the refrigerator.
- → Are there topping suggestions?
Try chocolate cream cheese frosting or sprinkle extra mini chocolate chips on top before baking for added decadence.
- → How should brownies be stored?
Let them cool and store in an airtight container in the refrigerator for up to four days, or freeze for longer storage.
- → Can I make them without chocolate chips?
Absolutely! Chocolate chips are optional and the brownies are flavorful enough on their own without them.