Description
These Vegan Brownies are irresistibly fudgy, chocolatey, and perfectly chewy—with no eggs or dairy in sight! Made with ground flaxseed, cocoa powder, coconut oil, and a touch of brewed coffee to intensify the chocolate flavor, these brownies are a go-to for any plant-based sweet tooth.
Ingredients
▢ 1 tbsp ground flaxseed
▢ 2.5 tbsp water
▢ 1/2 cup melted coconut oil (slightly cooled)
▢ 1/2 cup white sugar
▢ 1/2 cup brown sugar
▢ 1 tsp vanilla extract
▢ 1/4 cup brewed coffee
▢ 3/4 cup all-purpose flour (or gluten-free 1:1 blend)
▢ 1/2 cup unsweetened cocoa powder
▢ 1/2 tsp baking powder
▢ 1/4 tsp salt
▢ 2/3 cup vegan chocolate chunks (divided)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment, leaving some overhang for easy removal.
2. In a large bowl, whisk ground flaxseed with water. Let sit 5 minutes to thicken into a flax egg.
3. Add melted coconut oil, white sugar, brown sugar, vanilla extract, and brewed coffee. Whisk until smooth.
4. Add flour, cocoa powder, baking powder, and salt. Gently fold together with a spatula until just combined.
5. Fold in most of the vegan chocolate chunks, reserving some for the top.
6. Spread the batter evenly in the pan. Sprinkle remaining chocolate chunks on top.
7. Bake for 25-30 minutes, until the top is set and crackly. A toothpick should come out with moist crumbs.
8. Cool completely in the pan before slicing for best texture.
Notes
For even more indulgence, swirl in 1-2 tablespoons of nut butter before baking.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
To make this gluten-free, simply use a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 19g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg