Vegan Brownies (chewy And Fudgy)

These Vegan Brownies are thick, chocolate-y masterpieces! They only need 10 ingredients, they are SO chewy and fudgy, and you won’t believe how easy it is to make them.

Estimated reading time: 7 minutes

The Best Fudgy Vegan Brownies

If you’ve been a reader for a while, you may immediately recognize that these Vegan Brownies are a new version of my Classic, Chewy Fudgy Brownies . Those brownies are my #1 recipe, and we make them over and over again for family, friends and uh, “us” aka me. So many of you have asked for a vegan version with flax eggs and my friends, here it is. I am in love with these chocolate magic brownies.

Vegan-izing a recipe can be super easy, or it can be really difficult. Sure, you can easily sub here and there, but sometimes everything doesn’t balance out correctly. Fortunately, after only a second batch, these brownies came out perfectly.

Notes on the Ingredients

The ingredients for these vegan brownies are pretty standard, with a couple additions to make them vegan-worthy. You’ve got your classic chocolate chips, flour, sugar, etc., with the welcome addition of coconut oil and flax eggs!

• Chocolate Chips : you’ll need some for melting, and some to mix into the brownie batter for double chocolate brownies!
• All-Purpose Flour : this recipe needs 1 cup. Using white whole wheat flour could also work in these brownies.
• Sea Salt : I like to use sea salt instead of regular salt. Sea salt granules are bigger than regular salt granules though, so if you want to use regular salt, I recommend reducing the measurement.
• Baking Soda : using a little baking soda gives the brownies a great lift.
• 2 Flax Eggs : Learn how to make a flax egg OR use (affiliate) Bob’s Red Mill Egg Replacer *. I prefer the Egg Replacer for texture and ease, but flax eggs also work perfectly!
• Brown Sugar : white sugar will also work here, and so will pure cane sugar if you prefer really sweet brownies.
• Melted Coconut Oil : is the substitute for butter in this recipe; it makes for fabulously rich brownies. You don’t have to use any coconut oil. You can use refined coconut oil for no flavour, or any other oil!
• Water : make sure to only add 1/4 cup. Adding too much water makes the brownies less thick, and less likely to hold together after baking.
• Pure Vanilla Extract : for extra yummy flavor!

*See the notes section in the recipe card.

How to Make Vegan Brownies

These brownies come together in 6 easy steps. Once you’ve melted the chocolate chips, all you really have to do is mix the rest of the ingredients together, and pop the brownies in the oven to bake. You’re welcome for that wonderful, chocolate-y smell! For the full ingredients and instructions, scroll to the recipe!

Preheat the Oven : Preheat oven to 325°F/160°C.

Melt the Chocolate Chips : Melt chocolate chips in the microwave for a minute, stirring after to see if chips have melted. See full recipe below for complete melting instructions.

Combine Flour, Salt & Baking Soda : In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.

Mix Wet and Dry Ingredients : In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract and mix again.

Then add the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.

Add Chocolate Chips : Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan.

Bake for 35 minutes.

Let Brownies Cool : When finished, remove from oven and allow to cool completely in pan on a wire rack. Slice into 9, 12 or 16 slices. Enjoy!

Tips for Success

• Pan Size : Don’t change the pan size! It’s crucial for the success of the right texture and outcome of brownies.
• Add Toppings : SMOTHER these with pecan butter . I know, my sweet tooth is real. But the slight saltiness of pecan butter with the richness of these will make you want to do nothing but eat two of these with a glass of (almond) milk and Netflix up and running. A dollop of my whipped coffee on these brownies also tastes phenomenal!
• For Extra Fudgy Brownies : once the brownies have cooled, let them firm up in the fridge for an hour or two. If you’re a fan of really thick, dense brownies (i.e. not cake-like), this is the way to go.
• Eliminate the Mess : lining the brownie pan with parchment paper makes removing and slicing the brownies so much easier. Also, let the brownies cool before you cut them so that they don’t crumble.
• Don’t Over-Bake the Brownies : using a toothpick is really helpful. If you stick it in the brownies and it comes out with raw batter, leave them in for a few more minutes. But if there’s only a little chocolate/gooeyness on the toothpick, pull them out.

How to Store Extra Brownies

Extra brownies can be refrigerated for about a week in an airtight container. When you want to enjoy them again, I recommend microwaving them for a couple of seconds so that they’ll be nice and warm.

Can I Freeze Homemade Brownies?

You can totally freeze homemade brownies. They store really well in tightly-sealed freezer bags, or stacked in an airtight container. Once frozen, they will keep for 2-3 months. When you want to eat them again, it’s a good idea to thaw them in the fridge overnight.

More Dessert Recipes

• Pumpkin Swirl Cheesecake Brownies
• Vegan Chocolate Cake
• Vegan Almond Flour Brownies
• Pecan Pie

Ingredients

• 1 cup chocolate chips , melted, (188g)
• 1 cup all purpose flour , (133.75g)
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• 2 flax eggs – Learn how to make a flax egg or see notes* , OR Two Bob’s Red Mill Egg Replacer, I prefer the egg replacer
• ¾ cup brown sugar , or cane sugar or coconut sugar , (158g)
• ½ cup melted coconut oil , or any oil, (100g)
• ¼ cup water
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips , unmelted, (188g)

Instructions

• Preheat oven to 325°F/160°C.
• Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
• In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
• In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. If you have a hand mixer , really whip it all together on high speed, or by hand very vigorously. Add the water and the vanilla extract and mix.
• Add the dry mixture from earlier to the wet mixture along with the melted chocolate chips and stir for about 3 minutes until combined.
• Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes.
• When finished, remove from oven and allow to cool completely in the pan on a wire rack.
• Slice into 9, 12 or 16 slices. Enjoy!

Notes

1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
2. Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
3. The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
4. PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

MORE VEGAN BROWNIES RECIPES

These Vegan Brownies are thick, chocolate-y masterpieces! They only need 10 ingredients, they are SO chewy and fudgy, and you won’t believe how easy it is to make them.

Estimated reading time: 7 minutes

The Best Fudgy Vegan Brownies

If you’ve been a reader for a while, you may immediately recognize that these Vegan Brownies are a new version of my Classic, Chewy Fudgy Brownies . Those brownies are my #1 recipe, and we make them over and over again for family, friends and uh, “us” aka me. So many of you have asked for a vegan version with flax eggs and my friends, here it is. I am in love with these chocolate magic brownies.

Vegan-izing a recipe can be super easy, or it can be really difficult. Sure, you can easily sub here and there, but sometimes everything doesn’t balance out correctly. Fortunately, after only a second batch, these brownies came out perfectly.

Notes on the Ingredients

The ingredients for these vegan brownies are pretty standard, with a couple additions to make them vegan-worthy. You’ve got your classic chocolate chips, flour, sugar, etc., with the welcome addition of coconut oil and flax eggs!

• Chocolate Chips : you’ll need some for melting, and some to mix into the brownie batter for double chocolate brownies!
• All-Purpose Flour : this recipe needs 1 cup. Using white whole wheat flour could also work in these brownies.
• Sea Salt : I like to use sea salt instead of regular salt. Sea salt granules are bigger than regular salt granules though, so if you want to use regular salt, I recommend reducing the measurement.
• Baking Soda : using a little baking soda gives the brownies a great lift.
• 2 Flax Eggs : Learn how to make a flax egg OR use (affiliate) Bob’s Red Mill Egg Replacer *. I prefer the Egg Replacer for texture and ease, but flax eggs also work perfectly!
• Brown Sugar : white sugar will also work here, and so will pure cane sugar if you prefer really sweet brownies.
• Melted Coconut Oil : is the substitute for butter in this recipe; it makes for fabulously rich brownies. You don’t have to use any coconut oil. You can use refined coconut oil for no flavour, or any other oil!
• Water : make sure to only add 1/4 cup. Adding too much water makes the brownies less thick, and less likely to hold together after baking.
• Pure Vanilla Extract : for extra yummy flavor!

*See the notes section in the recipe card.

How to Make Vegan Brownies

These brownies come together in 6 easy steps. Once you’ve melted the chocolate chips, all you really have to do is mix the rest of the ingredients together, and pop the brownies in the oven to bake. You’re welcome for that wonderful, chocolate-y smell! For the full ingredients and instructions, scroll to the recipe!

Preheat the Oven : Preheat oven to 325°F/160°C.

Melt the Chocolate Chips : Melt chocolate chips in the microwave for a minute, stirring after to see if chips have melted. See full recipe below for complete melting instructions.

Combine Flour, Salt & Baking Soda : In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.

Mix Wet and Dry Ingredients : In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract and mix again.

Then add the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.

Add Chocolate Chips : Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan.

Bake for 35 minutes.

Let Brownies Cool : When finished, remove from oven and allow to cool completely in pan on a wire rack. Slice into 9, 12 or 16 slices. Enjoy!

Tips for Success

• Pan Size : Don’t change the pan size! It’s crucial for the success of the right texture and outcome of brownies.
• Add Toppings : SMOTHER these with pecan butter . I know, my sweet tooth is real. But the slight saltiness of pecan butter with the richness of these will make you want to do nothing but eat two of these with a glass of (almond) milk and Netflix up and running. A dollop of my whipped coffee on these brownies also tastes phenomenal!
• For Extra Fudgy Brownies : once the brownies have cooled, let them firm up in the fridge for an hour or two. If you’re a fan of really thick, dense brownies (i.e. not cake-like), this is the way to go.
• Eliminate the Mess : lining the brownie pan with parchment paper makes removing and slicing the brownies so much easier. Also, let the brownies cool before you cut them so that they don’t crumble.
• Don’t Over-Bake the Brownies : using a toothpick is really helpful. If you stick it in the brownies and it comes out with raw batter, leave them in for a few more minutes. But if there’s only a little chocolate/gooeyness on the toothpick, pull them out.

How to Store Extra Brownies

Extra brownies can be refrigerated for about a week in an airtight container. When you want to enjoy them again, I recommend microwaving them for a couple of seconds so that they’ll be nice and warm.

Can I Freeze Homemade Brownies?

You can totally freeze homemade brownies. They store really well in tightly-sealed freezer bags, or stacked in an airtight container. Once frozen, they will keep for 2-3 months. When you want to eat them again, it’s a good idea to thaw them in the fridge overnight.

More Dessert Recipes

• Pumpkin Swirl Cheesecake Brownies
• Vegan Chocolate Cake
• Vegan Almond Flour Brownies
• Pecan Pie

Ingredients

• 1 cup chocolate chips , melted, (188g)
• 1 cup all purpose flour , (133.75g)
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• 2 flax eggs – Learn how to make a flax egg or see notes* , OR Two Bob’s Red Mill Egg Replacer, I prefer the egg replacer
• ¾ cup brown sugar , or cane sugar or coconut sugar , (158g)
• ½ cup melted coconut oil , or any oil, (100g)
• ¼ cup water
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips , unmelted, (188g)

Instructions

• Preheat oven to 325°F/160°C.
• Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
• In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
• In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. If you have a hand mixer , really whip it all together on high speed, or by hand very vigorously. Add the water and the vanilla extract and mix.
• Add the dry mixture from earlier to the wet mixture along with the melted chocolate chips and stir for about 3 minutes until combined.
• Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes.
• When finished, remove from oven and allow to cool completely in the pan on a wire rack.
• Slice into 9, 12 or 16 slices. Enjoy!

Notes

1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
2. Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
3. The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
4. PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

MORE VEGAN BROWNIES RECIPES

These Vegan Brownies are thick, chocolate-y masterpieces! They only need 10 ingredients, they are SO chewy and fudgy, and you won’t believe how easy it is to make them.

Estimated reading time: 7 minutes

The Best Fudgy Vegan Brownies

If you’ve been a reader for a while, you may immediately recognize that these Vegan Brownies are a new version of my Classic, Chewy Fudgy Brownies . Those brownies are my #1 recipe, and we make them over and over again for family, friends and uh, “us” aka me. So many of you have asked for a vegan version with flax eggs and my friends, here it is. I am in love with these chocolate magic brownies.

Vegan-izing a recipe can be super easy, or it can be really difficult. Sure, you can easily sub here and there, but sometimes everything doesn’t balance out correctly. Fortunately, after only a second batch, these brownies came out perfectly.

Notes on the Ingredients

The ingredients for these vegan brownies are pretty standard, with a couple additions to make them vegan-worthy. You’ve got your classic chocolate chips, flour, sugar, etc., with the welcome addition of coconut oil and flax eggs!

• Chocolate Chips : you’ll need some for melting, and some to mix into the brownie batter for double chocolate brownies!
• All-Purpose Flour : this recipe needs 1 cup. Using white whole wheat flour could also work in these brownies.
• Sea Salt : I like to use sea salt instead of regular salt. Sea salt granules are bigger than regular salt granules though, so if you want to use regular salt, I recommend reducing the measurement.
• Baking Soda : using a little baking soda gives the brownies a great lift.
• 2 Flax Eggs : Learn how to make a flax egg OR use (affiliate) Bob’s Red Mill Egg Replacer *. I prefer the Egg Replacer for texture and ease, but flax eggs also work perfectly!
• Brown Sugar : white sugar will also work here, and so will pure cane sugar if you prefer really sweet brownies.
• Melted Coconut Oil : is the substitute for butter in this recipe; it makes for fabulously rich brownies. You don’t have to use any coconut oil. You can use refined coconut oil for no flavour, or any other oil!
• Water : make sure to only add 1/4 cup. Adding too much water makes the brownies less thick, and less likely to hold together after baking.
• Pure Vanilla Extract : for extra yummy flavor!

*See the notes section in the recipe card.

How to Make Vegan Brownies

These brownies come together in 6 easy steps. Once you’ve melted the chocolate chips, all you really have to do is mix the rest of the ingredients together, and pop the brownies in the oven to bake. You’re welcome for that wonderful, chocolate-y smell! For the full ingredients and instructions, scroll to the recipe!

Preheat the Oven : Preheat oven to 325°F/160°C.

Melt the Chocolate Chips : Melt chocolate chips in the microwave for a minute, stirring after to see if chips have melted. See full recipe below for complete melting instructions.

Combine Flour, Salt & Baking Soda : In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.

Mix Wet and Dry Ingredients : In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract and mix again.

Then add the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.

Add Chocolate Chips : Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan.

Bake for 35 minutes.

Let Brownies Cool : When finished, remove from oven and allow to cool completely in pan on a wire rack. Slice into 9, 12 or 16 slices. Enjoy!

Tips for Success

• Pan Size : Don’t change the pan size! It’s crucial for the success of the right texture and outcome of brownies.
• Add Toppings : SMOTHER these with pecan butter . I know, my sweet tooth is real. But the slight saltiness of pecan butter with the richness of these will make you want to do nothing but eat two of these with a glass of (almond) milk and Netflix up and running. A dollop of my whipped coffee on these brownies also tastes phenomenal!
• For Extra Fudgy Brownies : once the brownies have cooled, let them firm up in the fridge for an hour or two. If you’re a fan of really thick, dense brownies (i.e. not cake-like), this is the way to go.
• Eliminate the Mess : lining the brownie pan with parchment paper makes removing and slicing the brownies so much easier. Also, let the brownies cool before you cut them so that they don’t crumble.
• Don’t Over-Bake the Brownies : using a toothpick is really helpful. If you stick it in the brownies and it comes out with raw batter, leave them in for a few more minutes. But if there’s only a little chocolate/gooeyness on the toothpick, pull them out.

How to Store Extra Brownies

Extra brownies can be refrigerated for about a week in an airtight container. When you want to enjoy them again, I recommend microwaving them for a couple of seconds so that they’ll be nice and warm.

Can I Freeze Homemade Brownies?

You can totally freeze homemade brownies. They store really well in tightly-sealed freezer bags, or stacked in an airtight container. Once frozen, they will keep for 2-3 months. When you want to eat them again, it’s a good idea to thaw them in the fridge overnight.

More Dessert Recipes

• Pumpkin Swirl Cheesecake Brownies
• Vegan Chocolate Cake
• Vegan Almond Flour Brownies
• Pecan Pie

Ingredients

• 1 cup chocolate chips , melted, (188g)
• 1 cup all purpose flour , (133.75g)
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• 2 flax eggs – Learn how to make a flax egg or see notes* , OR Two Bob’s Red Mill Egg Replacer, I prefer the egg replacer
• ¾ cup brown sugar , or cane sugar or coconut sugar , (158g)
• ½ cup melted coconut oil , or any oil, (100g)
• ¼ cup water
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips , unmelted, (188g)

Instructions

• Preheat oven to 325°F/160°C.
• Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
• In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
• In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. If you have a hand mixer , really whip it all together on high speed, or by hand very vigorously. Add the water and the vanilla extract and mix.
• Add the dry mixture from earlier to the wet mixture along with the melted chocolate chips and stir for about 3 minutes until combined.
• Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes.
• When finished, remove from oven and allow to cool completely in the pan on a wire rack.
• Slice into 9, 12 or 16 slices. Enjoy!

Notes

1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
2. Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
3. The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
4. PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

MORE VEGAN BROWNIES RECIPES

These Vegan Brownies are thick, chocolate-y masterpieces! They only need 10 ingredients, they are SO chewy and fudgy, and you won’t believe how easy it is to make them.

Estimated reading time: 7 minutes

The Best Fudgy Vegan Brownies

If you’ve been a reader for a while, you may immediately recognize that these Vegan Brownies are a new version of my Classic, Chewy Fudgy Brownies . Those brownies are my #1 recipe, and we make them over and over again for family, friends and uh, “us” aka me. So many of you have asked for a vegan version with flax eggs and my friends, here it is. I am in love with these chocolate magic brownies.

Vegan-izing a recipe can be super easy, or it can be really difficult. Sure, you can easily sub here and there, but sometimes everything doesn’t balance out correctly. Fortunately, after only a second batch, these brownies came out perfectly.

Notes on the Ingredients

The ingredients for these vegan brownies are pretty standard, with a couple additions to make them vegan-worthy. You’ve got your classic chocolate chips, flour, sugar, etc., with the welcome addition of coconut oil and flax eggs!

• Chocolate Chips : you’ll need some for melting, and some to mix into the brownie batter for double chocolate brownies!
• All-Purpose Flour : this recipe needs 1 cup. Using white whole wheat flour could also work in these brownies.
• Sea Salt : I like to use sea salt instead of regular salt. Sea salt granules are bigger than regular salt granules though, so if you want to use regular salt, I recommend reducing the measurement.
• Baking Soda : using a little baking soda gives the brownies a great lift.
• 2 Flax Eggs : Learn how to make a flax egg OR use (affiliate) Bob’s Red Mill Egg Replacer *. I prefer the Egg Replacer for texture and ease, but flax eggs also work perfectly!
• Brown Sugar : white sugar will also work here, and so will pure cane sugar if you prefer really sweet brownies.
• Melted Coconut Oil : is the substitute for butter in this recipe; it makes for fabulously rich brownies. You don’t have to use any coconut oil. You can use refined coconut oil for no flavour, or any other oil!
• Water : make sure to only add 1/4 cup. Adding too much water makes the brownies less thick, and less likely to hold together after baking.
• Pure Vanilla Extract : for extra yummy flavor!

*See the notes section in the recipe card.

How to Make Vegan Brownies

These brownies come together in 6 easy steps. Once you’ve melted the chocolate chips, all you really have to do is mix the rest of the ingredients together, and pop the brownies in the oven to bake. You’re welcome for that wonderful, chocolate-y smell! For the full ingredients and instructions, scroll to the recipe!

Preheat the Oven : Preheat oven to 325°F/160°C.

Melt the Chocolate Chips : Melt chocolate chips in the microwave for a minute, stirring after to see if chips have melted. See full recipe below for complete melting instructions.

Combine Flour, Salt & Baking Soda : In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.

Mix Wet and Dry Ingredients : In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract and mix again.

Then add the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.

Add Chocolate Chips : Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan.

Bake for 35 minutes.

Let Brownies Cool : When finished, remove from oven and allow to cool completely in pan on a wire rack. Slice into 9, 12 or 16 slices. Enjoy!

Tips for Success

• Pan Size : Don’t change the pan size! It’s crucial for the success of the right texture and outcome of brownies.
• Add Toppings : SMOTHER these with pecan butter . I know, my sweet tooth is real. But the slight saltiness of pecan butter with the richness of these will make you want to do nothing but eat two of these with a glass of (almond) milk and Netflix up and running. A dollop of my whipped coffee on these brownies also tastes phenomenal!
• For Extra Fudgy Brownies : once the brownies have cooled, let them firm up in the fridge for an hour or two. If you’re a fan of really thick, dense brownies (i.e. not cake-like), this is the way to go.
• Eliminate the Mess : lining the brownie pan with parchment paper makes removing and slicing the brownies so much easier. Also, let the brownies cool before you cut them so that they don’t crumble.
• Don’t Over-Bake the Brownies : using a toothpick is really helpful. If you stick it in the brownies and it comes out with raw batter, leave them in for a few more minutes. But if there’s only a little chocolate/gooeyness on the toothpick, pull them out.

How to Store Extra Brownies

Extra brownies can be refrigerated for about a week in an airtight container. When you want to enjoy them again, I recommend microwaving them for a couple of seconds so that they’ll be nice and warm.

Can I Freeze Homemade Brownies?

You can totally freeze homemade brownies. They store really well in tightly-sealed freezer bags, or stacked in an airtight container. Once frozen, they will keep for 2-3 months. When you want to eat them again, it’s a good idea to thaw them in the fridge overnight.

More Dessert Recipes

• Pumpkin Swirl Cheesecake Brownies
• Vegan Chocolate Cake
• Vegan Almond Flour Brownies
• Pecan Pie

Ingredients

• 1 cup chocolate chips , melted, (188g)
• 1 cup all purpose flour , (133.75g)
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• 2 flax eggs – Learn how to make a flax egg or see notes* , OR Two Bob’s Red Mill Egg Replacer, I prefer the egg replacer
• ¾ cup brown sugar , or cane sugar or coconut sugar , (158g)
• ½ cup melted coconut oil , or any oil, (100g)
• ¼ cup water
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips , unmelted, (188g)

Instructions

• Preheat oven to 325°F/160°C.
• Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
• In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
• In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. If you have a hand mixer , really whip it all together on high speed, or by hand very vigorously. Add the water and the vanilla extract and mix.
• Add the dry mixture from earlier to the wet mixture along with the melted chocolate chips and stir for about 3 minutes until combined.
• Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes.
• When finished, remove from oven and allow to cool completely in the pan on a wire rack.
• Slice into 9, 12 or 16 slices. Enjoy!

Notes

1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
2. Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
3. The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
4. PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

MORE VEGAN BROWNIES RECIPES

Vegan Brownies (Chewy and Fudgy)

Ingredients

• 1 cup chocolate chips melted, (188g)
• 1 cup all purpose flour (133.75g)
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• 2 flax eggs - Learn how to make a flax egg or see notes* OR Two Bob’s Red Mill Egg Replacer, I prefer the egg replacer
• ¾ cup brown sugar or cane sugar or coconut sugar , (158g)
• ½ cup melted coconut oil or any oil, (100g)
• ¼ cup water
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips unmelted, (188g)

Instructions

• Preheat oven to 325°F/160°C.
• Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
• In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
• In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. If you have a hand mixer, really whip it all together on high speed, or by hand very vigorously. Add the water and the vanilla extract and mix.
• Add the dry mixture from earlier to the wet mixture along with the melted chocolate chips and stir for about 3 minutes until combined.
• Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.
• When finished, remove from oven and allow to cool completely in the pan on a wire rack.
• Slice into 9, 12 or 16 slices. Enjoy!

Video

Notes

1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
2. Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
3. The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
4. PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

MORE VEGAN BROWNIES RECIPES

Nutrition

Vegan Brownies (Chewy and Fudgy) https://jessicainthekitchen.com/vegan-chocolate-chewy-fudgy-brownies/ February 4, 2021

This Creamy Mushroom Soup is made from scratch and only requires 8 simple, easy-to-find ingredients! It’s vegan, gluten-free, and loaded with divine mushroom flavour. This simple yet rich soup only takes 15 minutes to prep and is perfect for chilly days as an easy lunch or dinner.

Anyone else love soup? I love its versatility and how satisfied I feel after enjoying a mug or bowl—and this creamy mushroom soup recipe is SUPER satisfying. On chilly days, when I’m sick, or when I just need something that makes me feel warm and cozy, soup is always my go-to. This vegan mushroom soup is perfectly warming, yet it’s quick and easy to whip up!

Why You’ll Love This Creamy Mushroom Soup Recipe

• Affordable to make . This creamy mushroom soup is loaded with so much flavour, yet only uses a few easy, budget-friendly ingredients.
• Versatile . It’s so easy to customize by using different mushrooms for different flavours and textures.
• Absolutely delicious . The garlicky mushrooms flavoured with herbs and onions allow the earthy flavor to shine. (You’ll love this recipe for garlic mushrooms too!)

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil or vegan butter – You can use either olive oil (my fave) or vegan butter to add a nice richness to the soup. If you don’t have either, any neutral oil works too.
• Mushrooms – You can use just one type or a combination of mushrooms like button, baby bella, or cremini. You could even throw in something more exotic and visually interesting, like maitake (also called hen-of-the-wood).
• Garlic – I use eight cloves of minced garlic. I love the extra flavour the garlic gives without overpowering the richness of the mushrooms, so don’t be afraid of using this much!
• Vegetable broth – Since the broth gives so much flavour to your soup, use a high-quality store-bought brand or homemade vegetable broth .
• Coconut milk – Coconut milk helps make this mushroom soup extra creamy. If you aren’t a fan, you can also use almond or cashew milk.
• Thyme – Use fresh sprigs to give your soup an earthy, peppery flavour.
• Sea salt and ground black pepper – Finely ground sea salt and fresh black pepper top off the flavours for this soup.

How to Make Creamy Mushroom Soup

• Warm the butter and oil . In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
• Cook the veggies . Add the mushrooms, garlic, onion and salt and pepper. Stir and sauté until mushrooms begin to release their juices and become fragrant, about 8 minutes.
• Simmer . Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then simmer for 15 minutes.

• Transfer soup to blender . Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
• Blend . Press the soup setting or blend until completely smooth. Pour back into the pot and blend one more time.
• Finish . Serve the soup and add your favourite toppings.

Tips for Success

• Don’t under-cook the mushrooms . Making sure that you sauté the mushrooms for the full amount of time ensures that you get the maximum caramelisation and flavour, which will add more body, flavour and richness to your soup.
• Use another milk if you’d like . If you don’t want to use coconut milk, you can sub it for another creamy vegan milk, like cashew or oat milk.
• Adjust the consistency as needed . While this isn’t a super thick soup, it’s not a thin broth, either. For a thicker soup, I would recommend adding ¾ cup less broth, then pureeing everything in the blender. You can add a little broth at a time if it’s too thick.

What to Serve With This Vegan Mushroom Soup

The garlic mushrooms add a divine texture to this soup that makes it filling, cozy, and definitely a full meal. Top a bowl with a drizzle of coconut milk and serve with lots of crusty bread . This gluten-free focaccia would also be excellent!

How to Store

• Refrigerator : Store this creamy mushroom soup in an airtight container in the refrigerator for 4 to 5 days. Reheat it on the stovetop over medium heat or in the microwave.
• Freezer : To freeze, allow the soup to cool completely before adding to a tupperware container, or flatten individual portions in freezer-safe plastic bags. This soup will keep about 2 months in the freezer. Thaw in the fridge before reheating.

More Vegan Soup Recipes

• Tuscan White Bean Soup
• Creamy Tomato Soup with Cheesy Croutons (Vegan)
• Vegetable Soup (One Pot & Comforting)
• French Onion Soup
• Vegan Chicken Noodle Soup

Ingredients

Creamy Mushroom Soup (Vegan & Mouthwatering)

• ½ tablespoons olive oil or vegan butter
• 16 ounces mushrooms , sliced (including mushroom stems) (454g) or 5½ cups
• 8 cloves garlic , minced
• ½ large onion , about ¾ cup, finely diced
• 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
• 3 cups high quality vegetable broth
• 1 can coconut milk , 13.5 ounces, about 1 ½ cups (383g)
• 4 sprigs thyme , stems removed

Instructions

Creamy Mushroom Soup (Vegan & Mouthwatering)

• In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
• Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
• Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
• Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
• Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.
• Serve the soup and top with your favourite toppings and enjoy!

Notes