Craving some brownies but you’re vegan?
Well, don’t be sad, you can still enjoy a good brownie. And… they don’t have to taste weird!
In fact, these vegan brownies are absolutely fudgy. Absolutely gooey. And absolutely challenging to just have one! And… you won’t be asking what to do if your brownies are too soft. The texture on these bad boys is just right!
After you make your vegan brownies from scratch using this recipe, you’ll never want to buy store-bought brownies again. This is a quick, simple, family favorite (and a perfect treat to share with guests).
And… if you’re wondering if you can make vegan brownies without flax, then you’re in luck! This vegan brownie recipe is a no-flax recipe! And it still rises nicely!
If you’re a fan of cake-like brownies, then this recipe is NOT for you. These brownies are super fudgy, and gooey, and 100% plant-based!
These no-flax vegan brownies are scrumptious. They’re moist. They’re fudgy. They’re gooey. And they’ve got a whole lotta chocolate in them (the vegan chocolate chips are the secret to this fudgy brownie recipe).
Plus, while many brownie recipes call for eggs, you do NOT need eggs for this recipe. You also don’t need an egg replacement like flax. These brownies bind together very well and rise wonderfully with the simple ingredients listed below. The result is delicious!
Looking for a vegan brownie recipe with no chocolate chips? Check out this recipe here!
How to Make Vegan Brownies (No Flax)
Let’s face it. Brownies are tough to get just right. They’re either too gooey, too flat, too dry, or too burnt. And… These challenges are only amplified when you’re trying to make them plant-based.
However, crafting this recipe required pulling in all the best brownie tips I could find. And, with the help of a few simple ingredients like Nutiva’s butter-flavored coconut oil (yum!), it helped transform a classic chocolate-filled dessert into a plant-based wonder!
Ingredients
Remember: look for the recipe card below for the complete detailed recipe! All you need to get started with these vegan brownies (no flax) is two bowls, 40 minutes, and a few simple ingredients.
- Melted vegan butter (I use Nutiva, but Earth balance is great too) If you only have coconut oil or another oil on hand, that will work too.
- All-purpose flour
- Baking powder
- Himalayan salt (or sea salt)
- Plain almond milk (or other plant-based milk)
- Vegan chocolate chips
- Cocoa powder
- Vanilla extract
- Coconut sugar (or granulated sugar)
That’s all you really need to whip up these gooey goodies! You likely already have most of the ingredients for this recipe in your kitchen. Now let’s make our way to vegan brownie heaven!
Method
Brownies are one of the most delicious desserts to make. And, the best part is that they’re also one of the easiest treats to make as well! For years, vegans and those who enjoy plant-based food just didn’t have a simple way to enjoy a good brownie that aligned with their diet. Now, it’s easier than ever to make moist, delicious vegan brownies (that will fool any dairy-lover).
For this recipe, you’ll need some measuring cups, measuring spoons, a couple bowls, an 8×8 baking pan, parchment paper, whisk, and spatula. You’ll add some vegan butter (or coconut oil) to grease up your pan a bit.
After you preheat the oven, you’ll get the baking pan ready. Grab your parchment paper and cut it in half. One parchment paper will be placed top to bottom and the other will go right to left. The corners of the baking pan should be exposed.
To ensure your parchment paper doesn’t slide all over the place while you’re adding in your brownie batter, spread a bit of your plant-based butter onto the bottom of the baking pan. Then, press your first sheet of parchment paper down top to bottom. Then, you’ll want to spread a bit more butter on top of the first sheet of parchment paper before adding your second piece left to right.
Pssst… Curious to know what makes vegan butter different from dairy butter? Check out my other post: What Is the Difference Between Vegan Butter and Regular Butter?
Now that you’ve got your baking pan ready, it’s time to create your brownie batter!
First, whisk together all your melted vegan butter and sugar. The butter should be HOT! This will ensure the sugar breaks down properly so it melts completely while in the oven. Then, mix in your remaining wet ingredients (vanilla and plain almond milk). You can use a different type of plant-based milk like oat or soy, but I prefer simple, plain almond milk.
In a second mixing bowl, mix together all your dry ingredients. Add in your all-purpose flour, cocoa powder, salt, and baking powder, This is important to mix these dry ingredients together so everything is mixed evenly for consistency in flavor (and to ensure the brownies rise properly).
Next up, you’ll mix all your dry ingredients into the wet ingredients (dump the bowl with dry ingredients into the wet ingredient bowl). Use a spatula to mix up your batter. It will be very dense and may even get a bit challenging to mix together at the end. Then, fold in your vegan chocolate chips so they’re spread out evenly in the batter.
Once your chocolate chips are mixed in, spread your batter into the baking pan with your spatula and throw the brownie pan in the oven!
4 Tips to Keep in Mind Before Making Vegan Brownies
If you want to make a really tasty batch of brownies, you need to follow a few simple rules:
- Want to make sure you DON’T overcook your brownies? Use the “toothpick” method. Around the 25 minute mark, stick a toothpick into the center of your baking tray. Pull it out. If it comes out quite clean, the brownies are done. If a bunch of batter that looks raw sticks to it, put it back in for a few minutes. Keep in mind, these brownies are SUPER gooey. This means your toothpick will likely have something on it any time you stick it in. Don’t wait till nothing shows up on the toothpick as the brownies will likely be overcooked at this point.
- If you get to 31 or 32 minutes and the toothpick is still coming out with batter on it, it is probably just the “fudginess” of the batter. Pull the brownies and let them cool. If they’re kept in for too long, they’ll get crumbly, dry, and they certainly won’t be fudgy like they should.
- Let the brownies cool for at least 30 minutes before tasting them.
- First, make sure you wait at least half an hour to let them cool before cutting. To cut your brownies without a mess, put your knife into hot water before slicing. Between each slice, put the knife under hot water. Again. For best results, cut twice vertically and twice horizontally (into thirds) so you end up with 9 total brownies.
Easy Vegan Brownies (No Flax)
Extra fudgy, extra chocolatey vegan brownies (without flax) that are ready in 40 minutes with only 9 ingredients and a large mixing bowl. Perfect for dessert after dinner with ice cream (or as a snack anytime of day)!
- Total Time: 40 minutes
- Yield: 9 Brownies 1x
Ingredients
- 1/2 cup vegan butter (melted)
- 1 3/4 cup coconut sugar (or 1 1/2 cup granulated sugar)
- 1/3 cup plain almond milk (or other plant-based milk)
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon Himalayan salt (or sea salt)
- 1 cup vegan chocolate chips
Instructions
1. Preheat oven to 350 degrees F (232 C).
2. Line an 8×8 baking pan with parchment paper. Rub vegan butter on a baking pan and in between parchment paper. See notes below for detailed instructions.
3. In a large mixing bowl, whisk together the melted vegan butter (make sure it’s hot) and sugar. Next, whisk in the vanilla and plant-based milk.
4. In a separate mixing bowl, combine your dry ingredients: all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
5. Add all your dry ingredients to the bowl with butter/sugar mixture and mix together with a spatula until well combined.
6. Next, fold in your vegan chocolate chips.
7. Carefully add your brownie batter into your baking pan and spread the batter evenly with your spatula (you can use your hands if you need to). Place in the oven.
8. Bake brownies for 25-30 minutes. Or, bake until the brownie edges look hardened and are starting to slightly pull away from the edges of the pan. The top of the brownies should look set (it shouldn’t look like raw batter anymore). Be very careful not to overbake your brownies. Since these brownies are extra fudgy, using a fork will likely not come out clean when they’re done so you’ll have to use your best judgment. You may be tempted to dig in right away, but it’s best to wait until your brownies have cooled down to let them set in place at the right fudginess (and so they aren’t too messy).
9. Leave the brownies in the baking tray while they cool for 30 minutes. They shouldn’t be warm anymore. Next, grab your parchment paper out of the baking tray and very carefully (while holding onto the parchment paper) pull the entire batch of brownies out of the pan. Place them on a wire rack to finish cooling before you cut into them.
10. To ensure your brownies cut “cleanly”, place a clean knife under hot water in between each brownie slice.
11. Finally, enjoy your hard work! Are you a fan of the middle or the edge-pieces? Personally, I LOVE the outside edge pieces the best (the contrast of the crispy texture on the outside with the gooey center bit is so yummy)!
Notes
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- Remember: Don’t use baking soda! Use baking powder in this recipe. If you use baking soda it will change the flavor.
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- Lining the baking pan with parchment paper: Cut your parchment paper in half. Spread a little bit of vegan butter (I use Nutiva butter-flavored coconut oil) onto the bottom of the baking pan so it’s spread out on the whole bottom surface. Next, place one sheet of parchment paper on the baking pan top to bottom. Then, rub a second layer of vegan butter on top of the parchment paper. Add the second piece of parchment paper left to right. The vegan butter helps the parchment paper stick to the baking pan. You can also add a bit of butter to the sides of the baking pan to get the parchment paper to stick a bit more. Now, you’ll be able to easily remove the brownies from the pan once they’re finished baking by pulling the parchment paper out.
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- Storing and freezing your brownies: Place any leftover brownies in an airtight container at room temperature for up to 5 days. Don’t place them in the fridge (unless you want them to be harder). You can freeze them in an airtight container for about 2 months. Let them thaw on the counter then stick them in the microwave for 20 seconds.
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- Looking for a vegan brownie recipe with no chocolate chips? Check out this recipe here!
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- Read this post I wrote if your brownies are too soft or mushy!
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Dessert, Snack
- Method: Bake
- Cuisine: American
- Diet: Vegan
Keywords: Brownies, vegan brownies, plant-based brownies
P.S. Want to try another vegan brownie recipe?
We also have two other yummy recipes you can try: Easy Vegan Brownie Recipe (No Chocolate Chips) and Easy Vegan Brownie Recipe (No Butter).
Looking for more tips on making the perfect brownies? Make sure to check out our other posts:
- How to Make Brownies Rise
- Why Do Brownies Sink in the Middle
- Why Do Brownies Get Hard
- When Are Brownies Best Eaten
- Should Brownies Be Refrigerated
- What to Do If Brownies Are Too Soft
- What to Do If Brownies Are Bubbling
- Why Do Brownies Need Eggs?