Vegan Brownies (Chewy and Fudgy)

Brownies stacked on a plate with knife beside it.

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These Chocolate-y Vegan Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make!

Course Desserts

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 237

Author Jessica Hylton

Ingredients

1 cup chocolate chips melted, (188g)
1 cup all purpose flour (133.75g)
½ teaspoon sea salt
¼ teaspoon baking soda
2 flax eggs - Learn how to make a flax egg or see notes* OR Two Bob's Red Mill Egg Replacer, I prefer the egg replacer
¾ cup brown sugar or cane sugar or coconut sugar, (158g)
½ cup melted coconut oil or any oil, (100g)
¼ cup water
1 teaspoon pure vanilla extract
1 cup chocolate chips unmelted, (188g)

Instructions

Preheat oven to 325°F/160°C.
Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. If you have a hand mixer, really whip it all together on high speed, or by hand very vigorously. Add the water and the vanilla extract and mix.
Add the dry mixture from earlier to the wet mixture along with the melted chocolate chips and stir for about 3 minutes until combined.
Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.
When finished, remove from oven and allow to cool completely in the pan on a wire rack.
Slice into 9, 12 or 16 slices. Enjoy!

Video

Notes

NOTES

*Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up. Since flax meal has natural oils in it, it can produce a slightly oil bottom, so I would highly recommend using the egg replacer if you can!

ETA: I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I make two eggs as per the package instructions!

This recipe is vegan.

TO MAKE GLUTEN FREE
You can use gluten free all purpose flour mix.

VERY important notes re the brownies:

It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

If you try this Vegan Chocolate Chewy Fudgy Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

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Nutrition

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