The best ever Vegan Brownie Recipe! Rich, ultra chocolatey, chewy brownie perfection.
SHUT THE FRONT DOOR with these brownies.
You know that feeling you get when you find your missing earring on the floor or a stranger tells you your hair looks superb or you finally clean your shower? These brownies are like all those things happening at once by some strange cosmic coincidence of foodgasmness.
I’ve been trying to make the perfect vegan brownie recipe for a hot minute now. Eggs and butter are pretty key ingredients to classic brownies, so this was no easy task. I knew I wanted to use some wholesome goodies like you hopefully have in the pantry already like almond butter (the drippy kind!), whole wheat pastry flour (which I use in absolutely everything from pancakes and muffins to these here brownies), coconut oil, and coconut sugar. A recipe for fabulousless!
It’s hard to write so many words about the these brownies when they leave ya so damn SPEECHLESS.
Alas, this is a food blog with oodles of words. These vegan brownies are everything you’d hope for a brownie to be: moist, ultra chocolatey, sweet but not too sweet, rich but not too rich, chewy, fugdy but not too fudgy, and just straight up unbelievably SCRUMPTIOUS.
You’ve never guess these were made with healthier ingredients, I swear. And while we’re not eating Brussels sprouts here, they’re definitely a wee bit healthier. My favorite way to eat them (because let’s be real, no one’s having just one) is warmed in the microwave for like eight seconds (just so the chocolate chips can get back to their best melty life) and topped with vanilla ice cream. My life is complete after that first bite.
Let’s delve more into the dirty details! I’ve been on a real kick with whole wheat pastry flour because it’s so nice and light and less “wheaty” tasting; but for my gluten-free friends, I’d recommend using a 1:1 all purpose GF baking flour. I haven’t tried these with almond or cassava or tigernut or cassava or green banana or coconut or cashew flour SO if you do, leave a comment because I know I’ll 100% get asked if that can be used instead. I wish I was a recipe wizard with all the answers!! But I’m just an expert brownie eater.
I use these instant espresso granules and I don’t recommend skipping this ingredient because it really enhances the chocolate flavor. I bought mine at Whole Foods.
These are meat-and-potatoes-boyfriend-who-doesnt-even-love-brownies approved, which is important considering the fact that I’ve really never met a brownie I didn’t like (except when they clearly aren’t chocolatey enough; and that only happened once).
Soooo what I’m sayin’ is that I’m easy to please in the brownie arena. But Mr. I Don’t Love Brownies isn’t. He’s a tough cookie. And he loved them. He said “wow” like three and a half times mid-bite.
I feel like I won the recipe lottery with these gems. Please make them and please share them with the people you love most.
If you have any leftovers, that is.
- 2 tbsp ground flaxseed + 6 tbsp water
- ¼ cup coconut oil, melted
- ½ cup creamy almond butter
- ¾ cup coconut sugar
- 1 tsp vanilla extract
- ½ cup cocoa powder
- ½ cup whole wheat pastry flour
- 1 tsp instant espresso or instant coffee granules
- ¼ tsp sea salt
- ½ cup semi-sweet chocolate chips
- Kosher salt, for topping
- Preheat oven to 350F and line an 8x8 inch square baking dish with foil or parchment paper.
- Stir together flax and water in a small bowl. Set aside to thicken for 10 minutes.
- Place coconut oil in a small bowl and melt in microwave for 30 seconds. Set aside to cool.
- In a large mixing bowl, add almond butter, coconut sugar, vanilla extract, and melted coconut oil. Whisk until smooth. Add flax mixture and whisk again until combined.
- Add cocoa powder and slowly whisk until shiny, scraping down the sides as needed. Gently spoon flour into measuring cup without packing and level off with a knife. Add flour, espresso powder, and salt to mixing bowl. Use a rubber spatula to fold in flour, stopping once the flour is incorporated. It will seem thicker than normal brownie batter (see third picture). Gently fold in chocolate chips.
- Spoon batter into prepared pan and smooth with spatula. Bake for 25 minutes, or until a knife comes out clean. Allow brownies to cool before slicing. Sprinkle with salt before serving if desired. Store brownies in an air-container on the counter.
These look decadent! Can’t go wrong with classic brownies, mmm! 😉
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Charmaine Ng | Architecture & Lifestyle Blog recently posted…The Budget-Friendly Hotel That Doubles as an Airbnb
These are MAGICAL. Omg.
Can I use espresso verses espresso powder? 🙂 I’ve been waiting for this recipe since seeing your story the other night!!
Ummm I’m not sure, I haven’t tried it! Worth a shot 🙂
I love how simple and easy these are! can’t wait to try them 🙂
Hannah recently posted…Daily Dose of Bananas
Girl, you sure know how to sell! 😉 I’m drooling. I’d been planning on making those Beaming Baker brownies that you posted about a couple weeks ago, and I just kept dreaming about coming home next week for spring break and eating that brownie with a scoop of Nadamoo just like your WIAW post showed….but now I’m conflicted. Because these look SO GOOD. Ahhhh! Maybe I should just make both.
Nicole @ Laughing My Abs Off recently posted…Thursday Coffee Chat
Hahahaha so many options! Beaming Baker’s are DELISH but definitely a lot more fudgy and a bit more rich. All about personal preference!
These look amazing!! While Matt and I don’t follow a vegan eating pattern/lifestyle, I love incorporating them into our lives!
Kori recently posted…Weekly Meal Highlights
Ridiculous. Ridic-town. Chronicals of Ridic. So good! Thanks Jeff for saving me some
Best Brownies ever, literally!!
YAY!!!!! i’ve been waiting for these since your last post – they look so incredible and i love that the ingredients list isn’t 8 miles long. thank you for sharing!!
Need these! With some ice cream on top of course 😉 . I’m thinking mint chocolate chip.
xxMeah
Can you give us the blueberry lemon muffin recipe you mentioned earlier in the week?
Thanks.
It’ll be posted mid to late March so stay tuned 🙂
I absolutely loved the raspberry version that you posted a couple of weeks ago, so I’m expecting that I’ll love these even more! Thanks for sharing!
Meghan recently posted…What I packed for a weekend away (capsule style!)
Can’t wait to hear what you think! These ones are my absolute fave.
Made these yesterday! My boyfriend and I love them!
I didn’t have almond butter unfortunately, so I used peanut butter! Final product was great!
Thank you so much for sharing this!
Oh nice!! I have to try them with peanut butter!
I made these again this weekend because my partner couldn’t stop talking about them!
The only thing I did differently was, once they were out of the oven and cooled slightly, I topped them with ~1/4 chocolate chips so it was like an easy icing and then a bit of salt.
They turned out perfectly and are now a fave in our household!
Thank you – again!
They look incredibly soft and moist ! The addition of espresso makes it even more perfect…
these are fricken dreamyyyyyyyyy. cannot wait to make them again
So glad!!!
I am definitely making these this week, and hiding them away in my fridge or freezer. Nothing like a cookie dough bite to get you through the week! Thanks!
Beautiful! I’m adding this to my to-do list. Thanks for sharing.
This looks so good, and I love the idea of veggie pasta! I’ve been wanting to try and make zucchini noodles for a while, but these look even better (and so much easier lol)
Woah, this looks incredible, thank you very much! <3 I was wondering if there would be any substitute for almond butter that could work well in these brownies? Like ground almond flour + a bit of oil/ plant milk or something? I'm a student and almond butter is reaaaally expensive where I live… I'm so sad to not be able to make these incredibly good looking babies because of that! Lots of love & chocolate
Yay! You can use peanut butter instead 🙂
Just wanted to say thank you. I think it’s first receipt ever I’m writing a review. The brownies came out delicious!! Amazing recipe, easy to follow and cook. Thank you😊
I’m so glad, thanks so much for letting me know!
If you would be so kind as to leave a star rating on the recipe, I’d be so grateful!
5 stars!🤩
Fiberful, fudgy brownies are like the answer to all my prayers, hopes, dreams, and wishes. Brownies are nust the best!! 😍
Heck yes!!
Made these for a potluck for work tomorrow, waiting for them in the oven right now, but I stole a little taste of the batter….. I KNOW they are gonna be good!
Thanks, Alexis!
THEY’RE THE BEST!! Enjoy 🙂
Havent been disappointed with ANY recipe on here so far. These brownies are AMAZING and literally had everything in my house. I used instant coffee granules instead of the expresso powder just because it was all I had. Will def. be making these again
You made my day! Love that instant coffee worked, too.
Really really good!
Your blog is great. I read a lot of interesting things from it. Thank you very much for sharing. Hope you will update more news in the future.
I followed the recipe exactly…but they just taste like flaxseed…
nice consistency though
These are so similar to Beaming Baker’s “Best Vegan Brownies,” and taste similar too, drippy creamy almond butter and coconut sugar and flax egg and whole wheat and vanilla make it indeed decadent — no wonder they’re the “BEST!” SO good!!! Love it with her almond butter frosting, too! LOVE vegan brownies and thanks for sharing!
They’re actually a lot less fudgy than those thanks to more flour, less oil, etc. Enjoy!