How do you know when vegan brownies are done?

The center should look slightly soft, but the edges should be firm and pulled away from the pan. A toothpick won’t come out fully clean with a vegan brownies recipe —you want a few moist crumbs for that fudgy texture. Let them cool completely to set fully.

Why are my vegan brownies crumbly?

Too little moisture or overbaking can cause crumble. Make sure your flax eggs are thickened properly, and avoid overmixing the batter. This vegan brownies recipe balances moisture with just enough flour to hold its shape.

How long do vegan brownies last?

Stored in an airtight container at room temperature, they’ll last 3–4 days. In the fridge, they’re good for up to 5 days. You can also freeze them for a month and reheat when ready.

What happens when brownies are overcooked?

Overbaked brownies become dry and cakey instead of chewy. With vegan recipes, this happens easily if you wait for a clean toothpick—don’t! Always rely on visual cues and cooling time to finish the baking process.

Vegan Brownies Recipe - Recipes Urban

Description

This really is the Best Ever Vegan Brownies Recipe! Fudgy, gooey, perfect squares of chocolate that cut easily and are easy to make. You’ll never buy a boxed brownie mix again!

Ingredients

Scale

4 tbsp ground flax
1/2 cup water
1/2 cup vegan butter (melted, Earth Balance preferred)
1 cup granulated sugar
1 cup brown sugar, lightly packed
1 tbsp pure vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking powder
1 cup non-dairy chocolate chips or chopped chocolate

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Instructions

Make flax eggs by mixing ground flax and water in a small bowl; set aside to thicken.
Preheat oven to 350°F and line a 7×11 inch pan with parchment paper.
Melt vegan butter and measure 1/2 cup.
In a large bowl, whisk together melted vegan butter, granulated sugar, and brown sugar.
Add flax eggs and vanilla; whisk to combine.
Sift flour and cocoa powder into the bowl, then add salt and baking powder.
Stir with a wooden spoon until just combined; do not overmix.
Fold in half the chocolate chips.
Pour batter into prepared pan, smooth the top, and sprinkle remaining chocolate chips on top.
Bake for 35-40 minutes. They may appear underdone but will firm up as they cool.
Cool in the pan for 15 minutes, then transfer using parchment and cool another 15-30 minutes before slicing.

Notes

For cleaner cuts, cool completely and use a hot, clean knife. Avoid using coconut oil. Reduce sugar if preferred. They taste best the next day. Use Dutch cocoa for a less fudgy, darker result.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 251
Sugar: 31g
Sodium: 125mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg