There’s very little quite as satisfying as a good brownie – soft and fudgy on the inside, with a crisp and crunchy crust on the outside. Even better if that brownie is plant-based! Here’s a great recipe from Eat With Clarity for the best, fudgy vegan brownies that I guarantee you’ll want to make time and time again.
Makes 16 small brownies. To easily calculate measurements in order to double or triple the recipe, visit the original recipe here.
- ▢1 1/2 cups granulated sugar
- ▢1/2 cup water
- ▢2 tbsp ground flax seed
- ▢1/2 cup vegetable oil
- ▢1 tbsp vanilla extract
- ▢3/4 cup cocoa powder (sifted)
- ▢1 1/2 cups all-purpose flour (gluten-free or regular)
- ▢1/2 tsp salt
- ▢1/2 cup dark chocolate chips*
- *If you can’t find dark chocolate chips, you can chop up some dark chocolate disks, or even run blocks from a slap through a food processor.
How to make your vegan brownies
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- In a small bowl, whisk together the 2 tbsp ground flax seeds and 5 tbsp of water. Set the mixture aside to thicken.
- In a pot on the stove, add the sugar and water and whisk together, heating over medium/low heat. Stir occasionally until the sugar has completely dissolved. Be sure you don’t add any extra water and that all the clumps of sugar have dissolved. This is key to a crispy, shiny crust!
- Meanwhile, in a large bowl, stir mix all the dry ingredients (except the chocolate chips).
- Once the sugar on the stove has completely dissolved, give it a final whisk, and pour it into the dry ingredients.
- Add all the remaining wet ingredients, including the flax and water mixture, once thickened. Mix it all together with a wooden spoon until a batter forms. Try not to over mix, and to stir only until everything is combined.
- Fold in the chocolate chips*.
- Transfer to an 8×8 inch (20×20 cm) baking dish lined with baking paper.
- Sprinkle the top with additional chocolate chips if desired.
- Bake for 35-42 minutes, depending on your oven. Mine were in for 40. Check to see if it’s baked through. Bake for longer if you don’t like a fudgy inside and shorter if you want them really fudgy.
- Remove from the oven, let cool completely, and then lift out the brownies using the baking paper. Slice into 16 squares & enjoy however you please! I sited some more cocoa powder over the top, just to add a little more bitterness.
- The longer you let cool, the easier/cleaner the cut will be. I find the crust also becomes crunchier and more delicious after they’ve been in the fridge for a bit!
This is a simple recipe that yields fantastic results. Whip these out at your next social gathering and soak up the compliments!