Fudgy vegan brownies

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.

Ingredient list

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.

Substitutions

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!

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