Fudgy Vegan Brownies : The Almond Eater

Name: Fudgy Vegan Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tbsp coconut oil; 1 cup dairy free chocolate chips (plus more for topping); 4 tbsp dairy free butter (melted); 1 cup cane sugar; 3 flax eggs (see notes); 1 tsp vanilla extract; 1 1/4 cup all purpose flour; 2 tbsp cocoa powder; 1 tsp baking powder; 1/2 tsp salt

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Dairy Free Vegan Vegetarian

These are the BEST Vegan Brownies you’ll ever try! They’re fudgy, chocolate-y, perfect squares of dairy free goodness that you’ll want to make again and again.

It’s about time I create a vegan brownie recipe! So far, I’ve made the best paleo brownies, my favorite black bean brownies and my 4-ingredient sweet potato brownies, so of course I needed to add vegan brownies to the list.

But, I wanted to make a vegan brownie that doesn’t taste vegan at all. A brownie that you can create if you want to trick your friends into eating something dairy free. What can I say? I love tricking my friends. Like with this chocolate avocado cake — no one ever knows there’s avocado in it! Similarly, no one will ever guess these are vegan.

Recipe features

Thick, fudgy, chocolate-y squares of deliciousness
Tastes just like your favorite childhood brownie recipe
Made without eggs and only 1 tbsp of oil

Ingredient notes

This is simply to provide further clarification for some of the ingredients. The full ingredient list is below in the recipe card.

Chocolate chips – dairy free, preferably semi sweet

Coconut oil – no substitutions, but can omit if needed

Butter – I used Earth Balance (the regular kind, not the unsalted)

Step-by-step instructions

Step 1: Make the flax eggs. The first step to any recipe with flax eggs is to prep them. Simply stir the flaxseed meal and water together, then allow 5-10 minutes for the flaxseed to absorb the water.

Step 2: Melt the chocolate. Add the chocolate and oil to a saucepan over low heat, stirring frequently until the chocolate has melted and is smooth, then set aside.

Step 3: Whisk butter and sugar. Add melted butter to a large bowl, then add the sugar and use a whisk to stir them together for 10 seconds, then, stir in the flax eggs and vanilla and whisk for 30 seconds.

Step 4: Sift the dry ingredients. Place a fine mesh strainer over the bowl with the wet ingredients, then sift the flour and cocoa powder into the bowl. Then, add the baking powder and salt and stir to combine for 15 seconds, then stir in the melted chocolate until everything is combined.

melted chocolate in a saucepan and brownie batter in a bowl

Step 5: Bake the brownies. Add the mixture to a greased or lined 8×8 baking dish, top then with extra chocolate chips and then bake them for 35-40 minutes.

Tips and FAQs

When stirring in the dry ingredients, you only have to mix everything together for 15 seconds or so, then once you pour in the melted chocolate, everything will come together.
The brownie batter should be on the thicker side, but you should still be able to spread it into a the baking pan.
Options for lining the baking pan: 1) line with parchment paper, leaving a 2″ strip along the edges for easy removal; 2) grease really well with coconut oil — whatever is easier for you.

What kind of chocolate chips should I use?

To keep these vegan-friendly, you’ll have to use dairy free chocolate. I love Enjoy Life chips, and I believe Nestle makes allergen-free chips as well. I used semi sweet chips because they tend to be easiest to find.

Do you have a specific brand of cocoa powder you recommend?

I typically use either Trader Joe’s unsweetened cocoa powder, or Whole Foods 365 brand of cocoa powder.

How should these be stored?

Store brownies in a sealed container at room temperature and consume within 48 hours.

More vegan dessert recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!