Vegan Brownies
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
4.92 out of 5 stars
(24)
Ingredients
16 servings
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1 cup all-purpose flour, spooned and leveled
- ¾ cup granulated sugar
- ¾ cup powdered sugar, sifted
- ⅔ cup cocoa powder, sifted
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup vegan dark chocolate chips, reserve some for topping
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- Flaky sea salt for sprinkling, optional
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Preparation
Chef’s notes
The batter will be thick. Keep going! Don’t worry if your brownie batter is thick – it should be! It might seem stiff, but it will bake into perfect fudgy brownies.
Take them out before you think they’re ready. These vegan brownies are best when you bake them for right around 25 minutes. They’ll be super soft when you take them out of the oven, and they’ll seem underdone, but they set up as they cool.
Let them cool completely. These brownies are way too soft to slice and eat when they’re hot from the oven. For the best fudgy texture, allow them to cool for at least 45 minutes before you slice and serve them.
Store them in an airtight container. These vegan brownies are best on the day they’re baked, but they’re still tasty on days 2 and 3, too. Store them in an airtight container at room temperature, or, for longer storage, freeze them for up to 3 months.