Indulge in our best chocolate brownie recipe to date, we could call them our ultimate chocolate brownies. Easy vegan brownies recipe, that’s fudgy, gloriously chocolatey, works brilliantly gluten-free, freezes well and avoids random ingredients.
Indulge in our chocolate-filled, easy vegan brownies we should call them our ultimate chocolate brownie. An easy vegan brownie recipe, that’s fudgy, gloriously chocolatey, works brilliantly gluten-free, freezes well and avoids random ingredients.
Well, we wanted to make an easy vegan brownie that doesn’t taste remotely plant-based, that’s no fuss to make and requires minimum washing up.
Don’t overbake! Just don’t, let there be a slight wobble in the centre of the baked chocolate brownie when you remove it from the oven.
Use a metal spoon to mix together.
Use a higher % cocoa content chocolate.
Allow them to cool completely – ideally leave them overnight – before slicing. They really are better eaten the next day if you can wait! If you are in a hurry cool for at least one hour on the rack, then pop in the fridge for an hour.
What kind of chocolate should you use?
We’d advise using chocolate with over 70% cocoa solids in the easy vegan brownies. The darker the chocolate you use the greater depth of rich chocolate flavour you’ll achieve – 85% is amazing if you are a real dark chocolate fan.
We have tried vegan milk chocolate and dark chocolate 50/50 mix, and this works well for a less intense flavour, that younger children might prefer.
We’ve used good quality cocoa powder for this recipe as cacao powder can dry out the mix and make the flavour too bitter for younger taste buds.
Also, if you want to change the flavour of the easy vegan brownies then why not switch the dark chocolate to bars of good quality mint or orange or another of your favourite chocolate flavour combinations. This works a treat.
Notes on the Easy Vegan Brownies
Gluten-free is optional we make sure the recipes work both gluten-free and with gluten.
Milled flaxseed – we use milled flaxseed as an egg substitute. To make your own simply blitz the whole flaxseeds in a blender until its forms a powder, we always have a jar sealed and stored in the fridge for baking or adding to porridge and other breakfasts. You can also find flaxseed ready milled in some shops.
Do the Brownies freeze?
Yes, brilliantly! We like to slice them into mini bite-sized pieces and freeze them in between layers of baking paper either in a freezer-proof container or reuseable freezer bags. This way as you are passing the freezer you can lift on out and they can be eaten straight away or left for 10 minutes. The perfect no-fuss chocolate fix.
Quick plant-based alternative list –
Not affiliated but might be helpful for anyone looking for products.
Optional additional ingredients – definitely a personal preference
1 tsp ground coffee
1 tsp vanilla extract
100g nuts (we like pecans or walnuts)
Heat the oven to 180°C/160°C Fan.
Line a 21cm x 21cm square brownie tin with baking paper.
Spoon 3 tablespoons of milled flaxseed into a small bowl and add 9 tablespoons of cold water and mix until combined. Set to one side to thicken.
In a mixing bowl cream together the butter and sugar until smooth.
Break the chocolate into pieces into a heatproof bowl, place over a saucepan ¼ filled with boiled water (do not let the water touch the base of the bowl) and gently heat until the chocolate has melted. Use a metal spoon to stir occasionally. Remove chocolate from the heat when melted.
Sift together the flour, cocoa powder in a separate bowl and add a pinch of salt.
Add the thickened flaxseed mix to the butter and sugar and stir together. Then tip the flour and cocoa powder into the creamed butter and sugar and mix until combined.
Then pour over the melted chocolate, stir and fold until combined using a metal spoon.
Spoon the brownie mixture into the lined tin, check the mixture is spread evenly into the corners and then smooth the surface.
Place in the middle of the oven and bake for 25 minutes. Then check the brownie it may need another 3 minutes maximum. The brownie is ready when there is slight movement in the middle and a skewer comes out with slight goo on it.
Remove from the oven and leave to cool completely on a wire cooling rack. Ideally for at least 6 hours or overnight before slicing.
Store in an airtight container for up to 3 days. Freeze in portions sizes and defrost before eating.
We’ve written The Plant-Based Family Cookbook filled with 60 easy to make tasty recipes that you and your family will enjoy, perfect for if you are fully plant-based or hoping to introduce more vegan meals into your week.