Rich Vegan Brownies Recipe

Anyone who follows a vegan diet knows that it's not always easy to find a decent vegan baked good. They're hard to come across in general, with traditional baked goods often laden with eggs and dairy, and recipes don't typically offer straightforward solutions to replacing animal products with plant-based ones. Now, thanks to this rich vegan brownie recipe courtesy of developer Catherine Brookes, you'll never have to worry about lackluster desserts ever again — these brownies pack all of the chocolatey goodness that regular brownies would, without any eggs or dairy products.

You may be wondering — how is it possible to yield a baked good without eggs? As Brookes explains, "Mixing the flaxseed and water together forms a vegan 'flax egg,' which acts as a binding agent and is therefore used to replace the eggs you would typically find in a brownie recipe." Cocoa powder gives the brownies that chocolatey taste and brown hue, and dark chocolate chips help amplify the rich flavor while maintaining a vegan profile. Even if you're used to eating traditional brownies, there's a good chance you won't be able to tell the difference between those and these vegan ones. "These brownies are so perfectly fudgy and decadent," Brookes says, so you can guarantee that this recipe isn't just a halfhearted attempt at vegan-ifying a recipe — these brownies are the real deal!

Any seasoned baker will recognize a few staple ingredients on this list: all-purpose flour, baking powder, granulated sugar, brown sugar, vegetable oil, vanilla extract, and salt. You'll also need the aforementioned flaxseed meal and some water, which will make up the "egg" part of the recipe. Finally, you'll need cocoa powder and dark chocolate chips (check the ingredients to make sure they're vegan) to make these brownies, well, brownies. 

Preheat your oven to 350 F and grease and line an 8 x 8-inch square baking pan. Then, add the flaxseed meal to a bowl with 7 tablespoons of water, mix it together, then set aside for 5 minutes. 

Grab a large mixing bowl and add in both the brown and granulated sugars along with the oil. Use a wooden spoon to mix the ingredients together, then add the flaxseed meal mixture and vanilla extract to the sugars, stirring to combine. 

Sift the flour and cocoa powder into the bowl with the flaxseed and sugar, then add in the baking powder and salt. Fold the ingredients together until just combined, then add in 1 cup of the chocolate chips and fold those in as well. 

Transfer the brownie batter to the prepared baking pan, using the spoon to smooth it out into an even layer. Then, sprinkle the remaining ¼ cup of chocolate chips on top to really double down on the rich chocolatey goodness. 

Pop the brownies into the oven and bake for 35 to 40 minutes, or until a skewer inserted in the middle comes out clean (or with just a few crumbs). "Be careful not to overbake the brownies or they make come out cakey and dry in texture," Brookes advises. "They may seem a little gooey when you first take them out of the oven but they'll firm up and become easier to slice as they cool." Let the brownies sit in the pan for an initial 15 minutes, then transfer them to a wire cooling rack to fully cool off, which will take 2 to 3 hours.

Your patience has been tested by this point, but here's the good news: You can officially dig into these vegan brownies. Well, it's probably a good idea to slice them up first, but we certainly won't judge if your sweet tooth prompts you to take a big ol' bite out of the corner. 

Whichever way you enjoy these brownies, Brookes has a few pairing suggestions. "These brownies are great enjoyed with a scoop of vegan ice cream or sorbet, or some fresh berries on the side," she says. And, in the case of leftovers, she notes that you can store them for up to four days in an airtight container at room temperature.