Chewy Vegan Brownies (That Taste Like Box Brownies!)
July 13, 2020
As a vegan, I have been brownie-deprived for a very long time. I've tried many vegan brownie recipes, and none quite stacked up to the brownies I made from a box as a child, with the chewy edges and fudgy middle. Until now.
These are hands-down the best vegan brownies I've ever had. With a rich chocolate flavor, these fudgy brownies are not only the best vegan brownies I've had, they may be the best brownies period.
They're also delicious with vegan vanilla ice cream and a drizzle of chocolate syrup on top. If you're not sure what brand to use, check out the results of my vegan vanilla ice cream taste test.
Please note that these homemade brownies are not cakey brownies (in case that's what you're looking for).
This recipe is based on a (non-vegan) recipe from Tessa Arias on her blog Handle the Heat.
Chewy Vegan Brownies
Yield16 brownies
Prep Time30 minutes
Cook Time30 minutes
Total Time60 minutes
Ingredients
- 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
Instructions
Preheat the oven to 325°F (165°C).
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).
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.
In a small saucepan, melt the vegan butter over medium-low heat until melted. Add in the granulated and turbinado sugars and mix well.
Transfer the butter-sugar mixture to a large mixing bowl and mix in the flax-water mixture, vanilla, and oil.
In a separate bowl, sift the cacao (or cocoa), then add it to the wet mixture and mix well.
Sift together the flour, cornstarch, salt, and baking soda, then mix your dry ingredients into the batter.
Pour the batter into your prepared pan, and bake at 325°F (165°C) for 30 minutes.
![Pouring Brownie Batter]()
Brownie batter... mmmmm!(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.
Nutrition Data
Serving Size: 1/16 of recipe; Calories: 175; Fat: 9 g.; Saturated Fat: 1 g.; Cholesterol: 0 mg.; Sodium: 78 mg.; Carbohydrates: 23 g.; Fiber: 2 g.; Sugar: 16 g.; Protein: 2 g.; Vitamin A: 0 mcg. RAE; Vitamin B12: 0 mcg.; Vitamin C: 0 mg.; Vitamin D: 0 mcg.; Calcium: 4 mg.; Iron: 1 mg.; Potassium: 102 mg.; Zinc: 0 mg.Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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