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Fudgy vegan brownies

Fudgy vegan brownies

  • Author: Jade Woodd
  • Prep Time: 20 minutes
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 12-16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in the melted butter + chocolate mixture and again beat on medium until thick and glossy.
  6. 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.
  7. 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.
  8. 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.