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 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, fudgy 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 is gonna have 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!
What kind of flour should you use?
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.
What’s the secret to bringing out the chocolate flavor?
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.
Love decadent desserts? Cacao recipes? More vegan brownies? Check out these other recipes at Hummusapien!
- No-Bake Matcha Protein Bars
- Raw Mexican Hot Chocolate Truffles
- Double Chocolate Pretzel Brownie Bites
- Flourless Peanut Butter Zucchini Brownies
- Fudgy Vegan Raspberry Almond Butter Brownies
The best ever Vegan Brownie Recipe! Rich, ultra chocolatey brownie perfection.
- 2 tbsp ground flaxseed + 6 tbsp water
- 1/4 cup coconut oil, melted
- 1/2 cup creamy almond butter
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup whole wheat pastry flour
- 1 tsp instant espresso or instant coffee granules
- 1/4 tsp sea salt
- 1/2 cup semi-sweet chocolate chips
- Kosher salt, for topping
- Preheat oven to 350F and line an 8×8 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.