Ultimate Vegan Brownies
Ultimate is not something that I throw around lightly, especially for vegan brownies. I've had my share of vegan and regular brownies and been baffled by how lacking vegan versions are. Growing up on my Grandmother's brownies, I learned that a good brownie should be dense, fudgy and soft; not light, cakey and dry. Why is it so hard to emulate a traditional brownie recipe that simply consists of a few simple ingredients? Hint: it's due to the egg, which emulsifies, binds, slightly leavens then bakes up as part of the actual base of the brownie itself. To emulate this takes an expedition deep into the innards of brownie science, oh and for me, about seven years of failing until figuring this out.
Vegan brownies need extra special attention paid to flavor and textureI started by emulating two eggs with water and golden flax meal. I then added some baking soda to the flour to emulate egg's subtle leavening tendencies. Cocoa powder along with semi-sweet chocolate and espresso powder allows the complex chocolate flavors to truly shine. I tested these brownies with canola oil but later settled on Vegan Butter or margarine because it allowed the flavor to mingle and slightly evolve along the flavor profile, rather than diminishing in a downward spiral which was the case with canola oil. This is why chocolate baked goods with canola oil rarely match up to chocolate baked goods with Vegan Butter or margarine. In order to make dense, soft vegan baked goods like brownies and cookies that are similar to their egg-laden counterparts, the dough must be extremely thick because the egg is not going to be there to act as a structure builder as flour does. Thus, you have to add extra flour so it can take over for the egg. The result of this vegan brownie R&D is a dense, fudgy, soft brownie with a complex chocolate flavor.
Update: I originally developed this recipe to call for 35 minutes of baking on the lowest oven rack position in your oven. Many commenters came forward with their results and it started to become clear that a shorter baking time on the middle oven rack position could actually improve the flavor and texture of the brownies. After some additional testing, I've confirmed that baking on the middle rack for 25 minutes actually yeilds softer, chewier, fudgy, more flavorful brownies with fruitier chocolate notes! It looks like the longer baking time I originally called for was cooking off some of these more volatile chocolate flavors. I'm thrilled that your helpful input was able to help me make this recipe even better!
Find more Chocolate recipes on Veganbaking.net
Ultimate Vegan Brownie Recipe3 Tablespoons water
2 Tablespoons golden flax meal
1 ¾ cups all-purpose flour
¼ teaspoon baking soda
7 Tablespoons cocoa powder
4 ounces semi-sweet chocolate, chopped into ¼ inch pieces
1 teaspoon instant espresso powder
¾ teaspoon salt
¼ cup boiling water
1 ½ cups sugar
6 Tablespoons (80 grams) Regular Vegan Butter or non-hydrogenated stick margarine, melted (not tub margarine)
1 ½ teaspoons vanilla extract
½ cup walnuts, chopped (optional)
1) Prepare the flax meal, your oven and your baking dishIn a small mixing bowl whisk together the water and flax meal. Let it sit for about 10 minutes so the mixture gets goopy. Ensure your oven rack is in the middle rack position. Preheat your oven to 350F (177C). Line an 8 x 8 inch baking dish with parchment paper allowing excess parchment paper on opposite sides so you can pull the brownies out of the baking dish later.
2) Whisk together the four and baking sodaIn a medium mixing bowl whisk together the all-purpose flour and baking soda. Set aside.
3) Mix the vegan brownie doughIn another medium mixing bowl add the cocoa powder, semi-sweet chocolate, espresso powder and salt. Add the boiling water and using a spoon, mix in the ingredients into a paste, making sure that all of the chocolate pieces are melted. Add the sugar, Vegan Butter, vanilla extract, flax meal mixture from Step 1 into the chocolate mixture and mix with an electric mixer until smooth. Stir in the walnuts if you're using them. Using a spoon, mix in the flour until well combined. The mixture will become extremely thick and you may need to use your hands to mix. Refrain from mixing this dough with an electric mixer at this point; this will overwork the dough and activate too much gluten, negatively affecting the texture of the brownies.
4) Transfer the brownie batter to a baking dish and bake to perfectionTransfer the batter to the baking dish. You may need to use your fingers or a spatula to press the thick dough into place. Bake for 25 minutes on your oven's middle rack. Transfer the baking dish to a wire cooling rack and allow it to cool for about an hour.
5) Allow the vegan brownies to cool completelyTransfer the brownies to a cooling rack by lifting them out of the baking dish by taking hold of the exposed parchment paper on each side. Allow them to cool completely before slicing into squares.
This recipe makes one 8 x 8 inch baking dish of Ultimate Vegan Brownies.
A big thanks goes out to (never home)maker for the above picture.
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The best brownies
These brownies are so delicious! I will never use another brownie recipe. I was skeptical the first time I made them with the amount of flour. It seems like a lot! However I trusted the recipe and mixed the dough with my hands. They are the absolute perfect brownie. The best I've ever eaten, vegan or non-vegan!! I am excited to start experimenting a bit. I'm thinking about substituting some almond flour in for the flour, using part coconut oil for the fat, and adding in shredded coconut.
I skip the parchment and just serve them in the pan. A little sticking doesn't bother me.
Thanks for the great recipe, I wish I could give this 10 stars!
These were fabulous. Some substitutions: I used Miyoko's cultured vegan butter and only did 3/4 cups of sugar. I also substituted the espresso powder for 2-3 tablespoons of strong brewed coffee left over from my morning. Used Trader Joe's semi-sweet chocolate chips and although they didn't melt all the way when I added in the boiling water that just added a little extra chocolatey bit to the brownies. Very fudgy and decadent.
Made these three times now
Excellent recipe, probably the best brownies I've tasted. I suspect that vegan brownies are a good choice to make because your aren't trying to make something light and fluffy without eggs, you are making something nice, gooey and chocolatey.
I have found best result when using a ceramic tray rather than a metal baking try. When using a metal try the sides seem to rise making more of a cake.
Previous post mentioned not being able to melt the chocolate. I put the chocolate in the microwave until it just starts to melt and then carry on with the rest of the recipe as instructed.
The one mistake I have made in the passed was using slightly too much water. It needs hardly any, the mixture seems way too thick but just persevere with it for maximum gooeyness!
Definitely the best vegan brownies
The espresso and cacoa powder is exactly right. Perfect moisture and gooey ness. Walnuts... blam.
I didn’t even have chocolate pieces to throw in there and it was still... yum!
I confess, I made mine with infused coconut oil (homemade vegan cannabutter). And before judgement, no it wasn’t that that made this recipe delicious! Cane sugar was the way to go too! Thank you!
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I have tried so many different vegan recipes that resulted in fails. I was about to give up when I found this gem. These are perfect!! Slight crisp on the outside and so gooey inside. They have the taste and consistency of a traditional brownie. I followed the recipe and I would not change a thing! Thank you!!
This has become my default recipe. It actually produces legit, BROWNIES! Not cake. Yay!
I make these for my non-vegan co-workers and they inhale them.
Am now going to attempt to make these using a gluten-free flour mix. We shall see... Hopefully it will be a win right off, and I won't have to go down the baking rabbit hole, experimenting with different flours and combos....
Thanks so much!
I am so happy I stumbled upon this recipe yesterday. We were having company over (non-vegans), and I really wanted to find a brownie recipe for dessert that would impress. I've been vegan for nearly 13 years, and this is the best recipe I've tried! Usually my brownies end up cakey or crumbly but these were truly brownies as brownies are meant to be.
A couple of changes I made: I didn't have espresso powder, so I replaced the water in the recipe with a shot of espresso. And rather than try to melt the chocolate by pouring hot liquid over it, I simply melted it in the microwave on a low heat setting. And I don't know if my flaxseeds were "golden", they looked more of a dark brown to me. :)
Took the brownies out of the oven after exactly 25 minutes, then transferred to a cooling rack as instructed. We ate them about an hour and a half later. They turned out completely perfect!!
These are truly exceptional and most people have NO idea they are vegan. I have made them many times with a few little tweaks to the recipe. My suggestion is to cut the sugar by at least half. I usually double the recipe but use only 1 cup of sugar. The chocolate is sweet enough on its own.
Love these cakey vegan brownies
This rating is great! Nice cakey brownies.
Thank you for sharing this recipe!
Cause I switched to a lower carb, Raw Till 4 diet, I switched from flour, more to black beans, as the main ingredient.
No Guilt, Healthy Black Bean Brownies made in the food processor with no bowl required! Bake and slice into the most decadent, rich and fudge brownies
Lowfat, No sugar, Lower carb, High protein, Vegan.
Just 5 ingredients!
This recipe is perfection itself
Thankyou so much for this recipe! I made this brownies, using brown rice flour and a bit of corn flour because of gluten intolerant people in my family, and everybody was amazed that something vegan could be so delicious! With this recipe you can convince the greatest vegan sceptic to rethink his views!! I doubled the amount of dough and baked it for about 30 minutes. They were still very moist, a little more than yours, but they were fine like that. I think it's due to the different type of flour I used. Greetings from Belgium!
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vegan brownie recipe query
Can someone help me please. I really want to make vegan brownie, but when in step 3, I add 1/4 cup (4tbs) to the chocolate and powder etc, there is no way enough water to melt the chocolate. My final product is extremely dry!
Does no one else have this problem, am I doing something wrong?
Thank you for your help.
The name says it all
This is my go-to brownie recipe. I've made it at least 5 times and these brownies are the ultimate for vegans and non-vegans alike! You will not be disappointed if you are looking for a fudgy, dense brownie with an incredible flavor. Thank you so much! I'll never look for another brownie recipe again!!
At last, yummy brownies! Thank you so much for sharing the recipe, dense fudge and delicious - and easy to make. After trying so many different cake recipes and not really being happy I now know that I can make these without the wrath of five year old boys! ?
AMAZING VEGAN BROWNIES
These vegan brownies are super decadent and delicious. I usually make healthy bean or sweet potato brownies for myself but as I had a foodshare coming up I thought I would try something a bit naughtier. I can't believe these are vegan. So rich and fudgy. I topped mine with a chocolate ganache and strawberries. You won't be able to manage more than one. Thank you for the recipe!
Would coconut oil be OK to replace the butter? I never buy any kind of vegan butter as what i have in this country isn't that great.
These are great
I made these last night with some modification. I didn't have golden flaxseed or vegan butter. (South Africa is very limited with vegan supplies.) I used 1 Tbs of soya lecithin and 1 Tbs of psyllium huske with 6 Tbs of water to make the fake egg and 3 Tbs of coconut oil plus 3Tbs of sunflower oil to replace butter. Very nice,, thank you.
These were amazing! I probably used 3/4 cup of water though, and i put into muffin pans for the same time and temp. My friends liked them too. Crispy on outside, soft on inside. I also used 6tbs macadamia oil instead as i didnt have butter or time to make. Thank you! Incredible!
I think these turned out pretty good. The top was nice and crunchy, as were the edges, something I like. However the brownies seemed a bit on the dry and cakey side, although I think my oven may run on the hot side, so I will monitor it better next time and compensate on the dial. I may also dial down the flour a tad, or tinker around, see if I can get them to end up moister and fudgier, like yours.
Thanks for the recipe, I look forward to playing with it and trying to sub in some aquafaba and do some other mods. Only change I made this run was 4 oz 99% chocolate + 4 Tbsp sugar in place of semisweet chocolate, and this required a tad more hot water to mix it.
best brownies!!! i made them for a bakesale and the boy i have a crush on said theyre the best brownies he's ever had ~~~~ they amaze me every time
Brownies Any Omnivore Would Love
I have made this recipe several times in the past year, and it has consistently been enjoyed by both vegan and omnivore friends (even the time when I forgot to add the vanilla and then poured it on top of the dough in the pan, hoping for the best).
The most recent time I made them, I decided to add the chocolate, cocoa powder, and salt to the saucepan containing the freshly-boiled water, and after that was thoroughly mixed together I added the butter, sugar, and vanilla to the mixture in the saucepan. I found that this method was FAR easier than adding the boiling water to the ingredients in a bowl. The chocolate melted much more quickly, and I didn't have to melt the butter beforehand as the warm chocolate mixture was warm enough to melt it, and if not you can always heat it up a little to facilitate melting. I have also never added instant espresso powder because I don't want to buy a whole pack for just this one recipe, and my brownies have still tasted absolutely scrumptious. This is my go-to brownie recipe! :)
I'm not vegan, but my roommate has a seriously allergic reaction to dairy. I accidentally "poisoned" him with some buttermilk biscuits that I made the night before. I wanted to say "I'm sorry" through making him something delicious, something spectacular and non-dairy, something that would have him saying, "moo?" No, no moo, but yes, yes delicious. These brownies were amazingly good! I followed the recipe to the T, with the exceptions of using coconut oil instead of vegan butter, and baking for only 20 minutes instead of 25 (darn electric ovens are weird). The author wasn't kidding when he said that these brownies needed to cool completely. My roommate and I tried them after an hour cooling, but the texture was definitely best after letting them cool over night (about 12 hours). I'm going to attempt to add chocolate and white-chocolate chips to my next batch, in addition to the walnuts I added last time. Thank you so much for this recipe - I don't think that I'll ever make non-vegan brownies again!
Is baking soda bicarbonate of soda, or is baking soda the name give to baking powder in America? Or does i not matter? All these similar names are so confusing!
Ultimate is right!
I've tried so many brownie recipes before that it was with a jaded and cynical eye that I regarded the "Ultimate" in the name of these brownies. But I swear by the old gods and the new that ultimate is what they are! Look no further! The quest is over! They're perfect!
Where have these been all my life?
You know in Vegucated when Marisa Miller Wolfson is shoving her face with amazing vegan food? That was me yesterday with these brownies! I knew I was done for after practically licking the bowl clean. Great recipe, the only one I'll use from here on out.
BEST brownies EVER!!
Being vegan for a third of my life, I have never found such a perfect brownie recipe as this. Every vegan brownie recipe I've tried has been too "cakey" or too dry, but this recipe is the absolute BEST. Ooey and gooey in the middle, with a nice crust on top with just the right amount of crispness, I've never found such a perfect vegan brownie recipe before now. I didn't have any espresso powder, but they still came out amazingly perfect. The best part is, it's made with so few and such simple ingredients that you can pretty much make these whenever the chocolate cravings hit!
Okay this is AMAZING. I had tried a few other vegan brownie recipes and only ended up with weird goop or fluffy tasteless muffin brownies. The flax mixture and semisweet chocolate pieces are a GAMECHANGER. I didn't even use a mixer and only had raw sugar on hand (something that usually ruins my recipes) and it STILL came out like gooey Mrs Fields brownies. Best ever! Thank you!
Gorgeous tasting brownies! Mine passed the toothpick test after only 17 mins in my fan assisted oven, even though I had my oven thermometer in there for safety. Good thing I checked on that fantastic brownie smell wafting the kitchen!!
Vegan butter isn't really a thing in the UK, so I subbed 4tbsp tub marg, and 2tbsp veg shortening. But this was a guesstimate