These fudgy vegan brownies are THE only chocolate brownie recipe you’ll ver need. They are moist, jam packed with chocolate, gooey with crisp edges and so easy to perfect and are an absolute crowd pleaser.
There are so many chocolate brownie recipes on the internet, and just about as many claiming to be THE BEST vegan brownie recipe. Its overwhelming deciding which one to make and bake. I needed a recipe of my own that I know would go back to time and again because who has time to decide between the 30 ‘best ever chocolate vegan brownie’ recipes on page one of google. Not me.
Whenever I want chocolate brownies THIS is the recipe I’ll make. Period.
Here is how this recipe was created.
Creating the ultimate chocolate brownie wasn’t easy
- Firstly, I started off with this being a vegan and grain free chocolate brownie. After a few attempt and not achieving the texture I wanted, we upgraded to a boxed brownie theme, which good old fashioned regular flour. It was a game changer.
- I wanted to make a maple sweetened version but swapped for granulated sugar as it improved the moistness, crump and final taste.
- I tried to make these olive oil dark chocolate brownies… but butter tasted better.
The list goes on.
In the end I wanted a classic, very chocolaty, very fudgy and addictive brownie. This is it.
- Flax or chia seeds. These form the gelling part of this recipe, an easy swap for eggs and an essential ingredient. You can buy whole seeds and grind in a mini blender or coffee grinder.
- Fresh coffee. Coffee does does something very magical when combined with chocolate- it enhances the flavours really making these fudgy, dark chocolate brownies shine. If you don’t want to add coffee swap for hot water.
- Block butter. Investing in good quality butter is essential- for vegan versions I recommend Miyokos or Naturli, or any block style cows butter will do.
- 70% dark chocolate is my absolute favourite for these delicious chocolate brownies but you could use anything from 60-90%. But the best quality chocolate you can afford.
- Brown AND white sugar. I trialled this recipe using just brown, just coconut and just white sugar. The best result comes form a mixture of both brown/coconut and white sugar, giving you that shiny brownie top, hints of caramel, a very moist and chewy texture and not being too sweet.
- Vanilla extract or paste. If a chocolate recipe is missing vanilla I always add it. Vanilla is an essential ingredient when baking with chocolate. Vanilla does to chocolate what a good pinch of salt does to soup; it brings it alive.
- Dutch press cocoa. I almost always bake with dutch pressed cocoa, and save raw cacao for unbaked recipes. They are not interchangeable since dutch pressed cocoa is alkaline or neutral, while cacao is acidic. Dutched cocoa will give a better, richer and deeper flavour.
- Plain flour. Self explanatory.
- Salt and baking powder. Also self explanatory.
- Butter can be substituted for coconut oil. Choose refined coconut oil if you don’t want the coconut flavour to come through. Note that coconut oil will produce an oiler finish.
- You can substitute dark chocolate for chocolate hips of your choice but exchange by weight, not volume.
- Brown sugar can be swapped for coconut sugar or extra white sugar, but using teh combination as per the recipe gives a more fudgy, chewy, glossy and moist chocolate vegan brownie.
- Plain flour can probably be swapped for all purpose gluten free flour. Please note I have not tried this.
How to make fudgy vegan brownies
Step 1 make chocolate butter ganache by melting the two together
Step 2 make flax and coffee egg
Set aside to thicken for 5 minutes
Step 3 Cream flax egg and sugar
Add the thickened flax egg and sugars to a stand mixer and beat for 3 minutes until thick and glossy
Step 4 Add chocolate butter mix and combine
Step 5 sift in dry ingredients and combine, then fold in choc chips
Take care to not overtax- stop as soon as the dry flour pockets have gone.
Finally bake and cool before eating the best ever fudgy vegan brownie
How to cut fudgy vegan brownies
The trick here is to wait until the brownies ave completely cooled- at least a full our (or even better, the next day).
While still warm the brownie structure has not yet set- they will be crumbly, more cakey and difficult to cut into neat slices.
Use a large, sharp knife and heat it. I fill a large milkshake cup (or any heat proof jug) with just boiled water, dip in the clean knife and quickly dry with a tea towel. You can also run the knife under hot water in the sink.
Rinse the knife and repeat!
If you’re looking for more delicious baked vegan snacks you might like
- Peanut butter oat banana bread
- Vegan chocolate chunk banana loaf
- Vegan nutella scrolls
- Vegan lemon yogurt cake
- Wholesome vegan banana cake muffins
These better than boxed fudgy vegan brownies are tried and tested and teh only brownie recipe you’ll ever need. They are SO good.
14g (2 Tbsp) ground flax or chia seeds
83ml (1/3 cup) freshly brewed coffee, see notes
125g (1/2 cup) vegan or cows butter
200g 70% dark chocolate, divided
120g (2/3 cup) brown sugar
110g (1/2 cup) white sugar
1 Tbsp vanilla extract or paste
55g (1/2 cup) dutch pressed cocoa
125g (3/4 cup + 2 Tbsp) plain flour
1 tsp baking powder
3/4 tsp fine salt
- Preheat the oven to 180C (350F0 and line and grease a 20cm (8 inch) square tin. Ensure your baking paper is hanging over the top edges of etc tin for easy removal of the brownie later. Set aside.
- In a small bowl whisk together the ground flax seeds and brewed coffee (or hot water if subbing). Set aside to thicken for 5 minutes.
- Add 5cm water to a small sauce and bring to the boil. Meanwhile, cube the butter and add to a heat proof bowl. Take 140g (or just under 1 1/2 blocks) and roughly chop. Chop the remaining 60g of chocolate hot small pieces and set aside in a small bowl to use later. Place the 140g of chopped chocolate into the bowl with the butter, then place onto the bowl of boiling water, reducing the heat to a simmer. The bowl should rest onto the lip of the saucepan, and should not be touching the water. Gently heat until melted the turn off the heat. Whisk together until thick and glossy and set aside to use later.
- Once your flax coffee mixture has thickened add it to your stand mixer with the sugars and vanilla. Turn the stand mixer onto medium and whisk for 2 minutes or until the mixture looks thick, glossy and a little stretchy.
- Pour in the melted butter + chocolate mixture and again beat on medium until thick and glossy.
- Sift in cocoa, flour and baking powder. Add salt. Mix together until just combined- once you can no longer see any dried flecks of flour stop mixing. Add reserved chocolate and gently fold through then scrap teh brownie mixture not your prepared tray.
- Bake for 30-35 minutes (30 is perfect in my oven). To test when the brownie is done insert a skewer- there should be lots of moist crumbs, but not drippy wet batter. The brownie will continue to cook a little in the pan and will truely come together once is has completely cooled, so do not over cook. Slightly undercooked brownies will be better than over cooked.
- Allow the brownie to rest in the pan for 10 minutes then, using the over hanging baking aper, gently lift the brownie out of the tin to cool completely on a wire rack.
these brownies are best enjoyed after resting- day 2 is teh best texture and flavour. You can eat while hot but allowing teh brownies to rest will really make them shine.
To store, place brownies in an airtight container in teh pantry. They are fridge and freezer friendly.
- Coffee is an optional extra, but note is really magnifies the flavour of chocolate and I do recommend adding it. You can swap brewed coffee for 83ml hot water plus 1 tsp espresso powder
- You can use any chocolate form 60-90% however ensure it is dairy free if you’re vegan.