Simple Vegan Brownies

You’ve probably already guessed that I am a chocoholic. It’s like my DNA is a chocolate addict. I crave it every single day. Have to have it. You can satisfy your craving with just one square of dark ice cream or even a black bean brownie. But some days, I need a decadent brownie.

The brownies only take 30 minutes to make. Ingredients are also basic:

Butter sugar without dairy

flax eggs

Cocoa powder

Baking powder


Sea salt

It’s over. Badda bing, badda boom. Promise: no black beans here (although they work, right?).

This recipe will give you a brownie that has the quintessential crusty top and sides and a chewy and soft chocolate center.

I didn’t think I could stop at one. I probably ate half of the lot in one day. Oops! Oops! Stay tuned!


  • Earth Balance butter is 1/2 cup (one stick = 1/2 cup).
  • Natural cane sugar or granulated Sugar, 3/4 cup
  • 2 Tbsp flaxseed meal (to make flax eggs)
  • Use 5 tbsp of water to make a flax egg
  • 1 tsp vanilla extract
  • 1/4 tsp of baking powder
  • 1/4 teaspoon sea salt
  • Half a cup of Dutch-process cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • Additions to the 1/3 cup: hazelnuts, walnuts, or chocolate chips


  • Preheat oven to 350 degrees F. Spray 7-8 standard muffin tins (amount according to original recipe // adjust for changing batch size) with cooking spray. Fit each muffin tin with a paper lining.
  • Mix a flaxseed meal with water in a bowl. Let it rest for five minutes.
  • Melt butter in a large bowl in the microwave. Stir in sugar, flax eggs, vanilla, cocoa powder, baking powder, and salt. Mix well. Add the flour and then any other mix-ins. Chocolate chips or walnuts are great.
  • Bake on the middle rack for 22-26 mins or until brownies begin to pull away from the sides and spring slightly when touched. Do not overcook them, or they’ll become crumbly. Remove from the oven and allow to rest in the tin until 5 minutes have passed before removing them to cool on a cooling rack or plate.
  • Keep in an airtight container for up to two days. For long-term storage, freeze.

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