Nothing quite compares to the rich, decadent pleasure of biting into a fudgy brownie, and these Fudgy Vegan Brownies deliver all the indulgence without any dairy or eggs. Inspired by a recent gathering with my closest friends, where a dear vegan friend couldn’t enjoy the traditional treats we had prepared, I decided to take on the challenge of creating a dessert that everyone could relish. These brownies are the result of that endeavor, and they’ve become a staple in my baking repertoire.
The secret to their moist, chewy texture lies in the combination of ground flaxseed and brewed coffee, which not only acts as an excellent egg substitute but also adds a subtle depth of flavor. Coconut sugar imparts a unique sweetness that is both rich and complex, while vegan butter and an abundance of vegan chocolate chips ensure that every bite is utterly sinful.
I remember the first time I brought these brownies to a family gathering. My aunt, who is quite the baking connoisseur, couldn’t believe they were vegan. She even asked for the recipe to make for her next book club meeting. The beauty of this recipe is its flexibility—you can easily substitute the all-purpose flour with a gluten-free alternative without sacrificing texture or flavor.
Perfect for any occasion, these brownies are not only delicious but also inclusive, making them a crowd-pleaser for vegans and non-vegans alike. So, whether you’re hosting a casual get-together or simply craving something sweet, these fudgy vegan brownies are sure to hit the spot.
How to Make Fudgy Vegan Brownies
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Ingredients
- 2 cups vegan chocolate chips (divided)
- 1 cup coconut sugar (*see notes)
- 1 teaspoon vanilla extract
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 6 tablespoons vegan butter
- 6 tablespoons brewed coffee (can use water)
- 3/4 cup + 2 tablespoons all-purpose flour (can use gluten-free all-purpose flour)
- 1 teaspoon salt
- 1/4 cup cocoa powder
Directions
- Preheat the oven to 350°F and line a square pan with parchment paper.
- Mix the ground flaxseed with the brewed (chilled) coffee in a small bowl and let it sit for 10 minutes to form a gel-like consistency.
- Melt one cup of the chocolate chips in a microwave-safe bowl or on the stovetop, then set aside.
- In a large bowl, whisk together the vegan butter and coconut sugar. Stir in the flax egg, melted chocolate, and vanilla extract until the mixture is glossy.
- Sift in the flour, baking powder, salt, and cocoa powder. Mix until just combined, being careful not to overmix. Fold in the remaining chocolate chips.
- Pour the batter into the prepared pan and bake for 27-30 minutes.
- Once baked, remove from the oven and let cool completely before slicing into 12 pieces.
FAQs:
Can I substitute coconut sugar with another sweetener in this recipe?
Yes, you can substitute coconut sugar with other sweeteners like granulated sugar, brown sugar, or maple syrup. Keep in mind that using a liquid sweetener like maple syrup might slightly alter the texture of the brownies. If you choose a different sweetener, the taste may also vary slightly.
What is the purpose of the flaxseed and coffee mixture in the recipe?
The flaxseed and coffee mixture acts as a vegan egg substitute, helping to bind the ingredients together. Additionally, coffee enhances the chocolate flavor, making the brownies taste richer. If you prefer not to use coffee, water is a suitable alternative.
Can I make these brownies gluten-free?
Absolutely! You can use gluten-free all-purpose flour instead of regular all-purpose flour. Ensure that your gluten-free flour blend contains xanthan gum or a similar binding agent for the best texture. This substitution will make the brownies suitable for those with gluten sensitivities.
How do I store the fudgy vegan brownies to keep them fresh?
To keep your brownies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. When freezing, separate layers with parchment paper to prevent sticking.
Can I use a different type of chocolate in this recipe?
Yes, you can use different types of vegan chocolate chips, such as dark chocolate, semi-sweet, or even white chocolate. You can also experiment with chopped vegan chocolate bars. Keep in mind that different chocolates may affect the sweetness and richness of the brownies.
What can I do if my brownies turn out too dry?
If your brownies turn out too dry, there are a few things you can try. First, make sure you are not overbaking them; check for doneness a few minutes before the suggested baking time. Additionally, consider reducing the amount of flour slightly or adding an extra tablespoon of vegan butter or a splash of non-dairy milk to the batter for added moisture.
Fudgy Vegan Brownies
Ingredients
- 1 teaspoon vanilla extract
- 1 cup coconut sugar *see notes
- 2 tablespoons ground flaxseed
- 6 tablespoons brewed coffee can use water
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup + 2 tablespoons all-purpose flour can use gluten-free all-purpose flour
- 6 tablespoons vegan butter
- 2 cups vegan chocolate chips divided
- 1/4 cup cocoa powder
Instructions
- Preheat your oven to 350°F. Line a square pan with parchment paper and set it aside.
- To make a flax egg, combine the ground flaxseed with brewed (chilled) coffee in a small bowl. Let it sit for 10 minutes until it forms a gel-like consistency.
- In a microwave-safe bowl or using a stovetop, melt one cup of the chocolate chips and set aside.
- In a large mixing bowl, whisk together the vegan butter and coconut sugar. Add the prepared flax egg, melted chocolate, and vanilla extract, and mix until the batter is glossy.
- Sift in the flour, baking powder, salt, and cocoa powder, mixing until just combined. Be careful not to overmix. Fold in the remaining chocolate chips.
- Pour the brownie batter into the lined pan and bake for 27-30 minutes.
- Once done, remove the brownies from the oven and let them cool completely before slicing into 12 pieces.
