Fudgy Vegan Brownies

10 minutes prep time, made in one bowl, ultra-chocolatey, decadent, perfectly fudgy in the centre with a gorgeous shiny crackly top, and so deeply satisfying that nobody — absolutely nobody — will guess they are completely vegan. These easy fudgy vegan brownies use melted vegan butter, two types of chocolate, a flax egg for binding, and a beautiful blend of cocoa powder and vanilla to create the richest, most indulgent brownie you have ever sunk your teeth into. No black beans, no avocado, no strange substitutes — just straightforward brownie ingredients that happen to be plant-based.

Prep Time: 10 mins |  Cook Time: 30–35 mins  |  Total Time: 40–45 mins (plus cooling) | 

Servings: 16 squares   

Ingredients

Flax Egg:

• 2 tablespoons ground flaxseed
• 5 tablespoons water (or brewed, cooled black coffee for deeper chocolate flavour)

Brownies:

• ½ cup (113g) vegan butter sticks (NOT tub-style), cut into cubes
• ½ cup (90g) vegan dark chocolate chips or chopped dark chocolate (70%+ cacao), divided
• 1 cup (200g) granulated sugar
• 2 teaspoons pure vanilla extract
• ½ cup (50g) unsweetened Dutch-process cocoa powder
• ¾ cup (95g) all-purpose flour, spooned and levelled
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons plant-based milk (if needed, to loosen batter)

Optional Finishing Touch:

• Flaky sea salt, for sprinkling over the top immediately after baking

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Instructions

1. Make the flax egg: in a small bowl, combine the ground flaxseed with the water (or cold coffee). Stir well and set aside for 10 minutes until it thickens into a thick, gel-like consistency.
2. Preheat oven to 180°C (350°F). Line an 8x8 inch square baking pan with parchment paper, leaving overhang on two sides for easy removal later.
3. In a large microwave-safe bowl, combine the vegan butter and ¼ cup (45g) of the chocolate chips. Microwave in 20-second intervals, stirring after each one, until just melted and smooth. Remove from microwave and stir until completely smooth and glossy. Be careful not to overheat.
4. Add the flax egg, sugar, and vanilla extract to the warm chocolate-butter mixture. Whisk vigorously and continuously for about 1–2 minutes until the mixture becomes glossy and slightly thickened. This important step is what creates the iconic shiny crackly top on the baked brownies.
5. Sift in the cocoa powder, flour, baking powder, and salt directly over the bowl. Fold gently with a spatula until just combined — do not overmix. The batter should be thick and fudgy. If it seems too thick to spread, stir in plant-based milk one tablespoon at a time.
6. Fold in the remaining ¼ cup (45g) of chocolate chips.
7. Pour and spread the batter evenly into the prepared pan. Use a spatula to smooth the top. Sprinkle with flaky sea salt if using.
8. Bake for 30–35 minutes until a toothpick or skewer inserted in the centre comes out with moist, fudgy crumbs but no wet batter. If it comes out completely clean, the brownies are slightly overbaked — err on the side of underbaking for maximum fudginess.
9. Allow to cool completely in the pan for at least 45 minutes to 1 hour. For the cleanest, fudgiest cuts, refrigerate for 1–2 hours before slicing with a sharp knife.

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Notes

• Vegan butter — sticks only: Block-style vegan butter is essential. Tub-style has too much water content and will negatively affect the texture of the brownies.
• The whisk step creates the crackly top: Vigorously whisking the flax egg, sugar, and melted chocolate-butter together for 1–2 full minutes is what creates the dissolved sugar suspension that forms that gorgeous shiny, crackly brownie top during baking. Do not skip this step!
• Do not overbake: The centre should look slightly underdone and wobbly when you pull the brownies from the oven. They will firm up and set completely as they cool. A toothpick with moist crumbs (not wet batter) is the indicator of perfectly baked fudgy brownies.
• Coffee instead of water: Replacing the water in the flax egg with brewed, cooled black coffee intensifies the chocolate flavour significantly. The brownies do not taste of coffee at all.
• Storage: Store in an airtight container at room temperature for 3–4 days, or in the fridge for up to 1 week. The fridge makes them slightly firmer — bring to room temperature for 20 minutes before serving for the perfect texture. Freeze for up to 3 months.

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