Vegan Fudgy Brownies

How to Make Vegan Fudgy Brownies

1. 1

   Step 1: Prepare flax egg and wet base

   Preheat the oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment, leaving an overhang. Combine the flaxseed meal and water in a small bowl, stir, and let rest 5 minutes until gelled. Meanwhile, scoop and mash the ripe avocado until very smooth, then stir in the gelled flax, brown sugar, and vanilla until glossy and evenly combined.

   For this step

   • 1 cupRipe avocado, mashed (about 2 medium)
   • 2 tbspFlaxseed meal
   • 6 tbspWater (for flax "egg")
   • 1 cupPacked brown sugar
   • 1 tspPure vanilla extract
   
2. 2

   Step 2: Add dry ingredients

   Sift the cocoa powder, then add the cocoa, all-purpose flour, and salt to the avocado mixture. Gently fold with a spatula or wooden spoon until just mixed and no large streaks of flour remain; avoid overmixing to keep the brownies fudgy.

   For this step

   • 3/4 cupUnsweetened cocoa powder
   • 3/4 cupAll-purpose flour
   • 1/2 tspFine sea salt
   
3. 3

   Step 3: Fold in chocolate and transfer to pan

   Fold the dairy-free chocolate chips into the batter, reserving a few to sprinkle on top if you like. Scrape the batter into the prepared pan, smoothing the top with an offset spatula or the back of a spoon, and sprinkle the reserved chips on the surface.

   For this step

   • 1/2 cupDairy-free chocolate chips (or chopped vegan dark chocolate)
   
4. 4

   Step 4: Bake until set around the edges

   Bake for 20–25 minutes, rotating halfway through, until the edges are set and the center is slightly soft but not liquid (a toothpick should come out with a few moist crumbs). Baking times vary by oven and pan; watch closely after 18 minutes to avoid overbaking.
   
5. 5

   Step 5: Cool, slice, and serve

   Let the brownies cool completely in the pan on a wire rack (at least 45 minutes) so they firm up and cut cleanly; chilling 20–30 minutes in the fridge makes slicing even neater. Use the parchment overhang to lift the slab from the pan, slice into 8 squares, and store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
   

1. Preheat the oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment, leaving an overhang. Combine the flaxseed meal and water in a small bowl, stir, and let rest 5 minutes until gelled. Meanwhile, scoop and mash the ripe avocado until very smooth, then stir in the gelled flax, brown sugar, and vanilla until glossy and evenly combined.
2. Sift the cocoa powder, then add the cocoa, all-purpose flour, and salt to the avocado mixture. Gently fold with a spatula or wooden spoon until just mixed and no large streaks of flour remain; avoid overmixing to keep the brownies fudgy.
3. Fold the dairy-free chocolate chips into the batter, reserving a few to sprinkle on top if you like. Scrape the batter into the prepared pan, smoothing the top with an offset spatula or the back of a spoon, and sprinkle the reserved chips on the surface.
4. Bake for 20–25 minutes, rotating halfway through, until the edges are set and the center is slightly soft but not liquid (a toothpick should come out with a few moist crumbs). Baking times vary by oven and pan; watch closely after 18 minutes to avoid overbaking.
5. Let the brownies cool completely in the pan on a wire rack (at least 45 minutes) so they firm up and cut cleanly; chilling 20–30 minutes in the fridge makes slicing even neater. Use the parchment overhang to lift the slab from the pan, slice into 8 squares, and store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.