Chewy Vegan Brownies

by Steph Sunshine at

Yield16 brownies

Prep Time30 minutes

Cook Time30 minutes

Total Time60 minutes


  • 3 tbsp. ground flaxseed
  • 1/2 cup water
  • 5 tbsp. vegan butter sticks (such as Earth Balance)
  • 1 1/4 cup vegan granulated sugar
  • 1 tbsp. vegan turbinado (raw) sugar (brown sugar or granulated sugar is okay)
  • 1 tsp. vanilla extract
  • 1/3 cup sunflower oil (or vegetable oil)
  • 3/4 cup cacao powder or unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1 tbsp. cornstarch
  • 1/4 tsp. salt
  • 1/8 tsp. baking soda


  1. Preheat the oven to 325°F (165°C).
  2. Grease an 8x8 metal baking pan. Alternately, line the baking pan with 2 sheets of parchment paper, leaving a few inches of overhang on each end (this will make it easier to pull the brownies out cleanly).
  3. In a small bowl or measuring cup, mix the water and ground flax and set aside until thickened (approximately 5 minutes) to create your flax eggs.
  4. In a small saucepan, melt the vegan butter over medium-low heat until melted. Add in the granulated and turbinado sugars and mix well.
  5. Transfer the butter-sugar mixture to a large mixing bowl and mix in the flax-water mixture, vanilla, and oil.
  6. In a separate bowl, sift the cacao (or cocoa), then add it to the wet mixture and mix well.
  7. Sift together the flour, cornstarch, salt, and baking soda, then mix your dry ingredients into the batter.
  8. Pour the batter into your prepared pan, and bake at 325°F (165°C) for 30 minutes.
  9. (Warning: This is the most difficult step). Allow brownies to cool completely on a wire rack before cutting and enjoying them!

Notes & Hints

These brownies are meant to be fudgy, so they may appear undercooked, even though they're fully cooked!

Sifting your dry ingredients is optional, but I recommend it for best results (it helps eliminate clumps).

Measuring with cups is notoriously inconsistent for ingredients like flour and cocoa powder; so I recommend using the gram measurements (with a digital scale) for this recipe.

Store in an airtight container at room temperature for 3-4 days.