Chocolatey and rich, moist and fudgy, made with only 10 ingredients; my perfect vegan brownies are ready in just 40 minutes, and are everything a great brownie should be!
My quest for perfect vegan brownies has been ongoing for a few years now; I have made so many, and while most have not been disasters, there have nevertheless been few that I’ve been really, really happy with. The two recipes I’ve previously published on yumsome have been super-yummy… but they’re far from being traditional brownies.
That’s about to change.
Like, now.
Peeps, this is it – perfect vegan brownies. No weird ingredients. No pretence of being healthy or good for you. Just proper, delicious, honest-to-goodness brownies. Which happen to be vegan.
These are so filling that I actually made them a when we were living in Serbia, to keep us going during a road trip to Romania; the plan was that in case we had difficulty finding vegan food while on the road, we’d at least have yummy snacks to keep the wolf from the door.
By the way, speaking of wolves, look at these 'ferocious' Romanian border control guards... soppy pair!
And while still on the subject of animals we saw, we discovered that Romanian villages are full of storks and their nests, such as these ones on a telegraph pole outside a church. Cool, eh?
Unfortunately, I only took half a batch of brownies with us. Even more unfortunate was that we sort of ended up backing into a ditch, while looking for somewhere to stop to have a picnic.
Right. By. A. Risk. Of. Accidents. Sign.
Oops.
Fortunately for us, while Western Romanian roads are pretty empty (outside Timişoara, we hardly saw any traffic during the whole weekend - plenty of hitchhikers and horses and carts though)...
... there was a Hungarian man and woman in a lay-by, close to where we’d stopped, who, as well as towing us out, also very kindly gave us some plums and a couple of bunches of grapes that they’d just picked at their uncle’s farm.
The grapes were the sweetest I’ve ever had in my life. And the freshest too.
We would have loved to share to our brownies with our saviours… but we’d nommed them all the day before. Yes, we felt pretty bad about it (kind of). I hope though, that we did at least provide them with a suitably entertaining story to regale their friends and relatives with on their return to Hungary.
On the plus side, the rest of the brownies were waiting for us when we got back to Belgrade.
Omnomnom.
My Perfect Vegan Brownies
Are...
- moist
- fudgy
- chocolatey
- rich
- sweet
- delicious
- simple to make
- more-ish
- filling
By the way, these are wonderful while still warm but honestly, I really would advise leaving them for a day in an airtight container before tucking in – that way they’ll be even more fudgy. And if you can resist the temptation to have them for breakfast, lunch, and dinner(!), they’ll stay perfectly moist for around a week.
Enjoy!
Tell me about your favourite brownies!
📖 Recipe
Perfect Vegan Brownies
Ingredients
- 200 g 60% dark chocolate broken into chunks
- 150 g vegan margarine (eg Vitalite, Flora)
- 150 ml plant milk
- 350 g plain/all-purpose flour
- 100 g cocoa powder
- 500 g caster sugar (note 1)
- 2 tablespoon ground flaxseed
- ¾ teaspoon baking soda (note 2)
- ½ teaspoon sea salt
- 6 tablespoon water
- 3 tablespoon aquafaba (note 3)
Instructions
- Heat your oven to 180°C (350°F/gas mark 4), and line an 18cm x 28cm (7” x 11”) oven dish or brownie pan with parchment paper.
- Over a low heat, melt 150g chocolate and the vegan margarine in a medium-sized saucepan.
- Once melted, whisk in the plant milk, until it’s fully incorporated.
- Mix together the flour, cocoa, sugar, ground flax seed, baking soda, and sea salt in a large bowl.
- Add the chocolate mixture, water, and aquafaba to the dry ingredients, and mix well, until everything is incorporated, and you have a stiff batter. Add the rest of the chocolate. (I use a stand mixer.)
- Tip the batter into your prepared oven dish.
- Smooth the top with a wet spatula, so that it’s even (or use the back of a large spoon).
- Bake in the centre of the oven for 30 mins. The top will be firm but the centre will still be a bit gooey – this is intentional!
- Leave the brownies to cool in the tray, then cut into 18 pieces.
- Store in an airtight container at room temperature for up to a week.
Notes
- If you don’t have caster sugar (sometimes called bar sugar or superfine granulated), you can make your own by whizzing normal granulated sugar in a food processor. The aim is have it somewhere between granulated and powdered.
- Or use ½ teaspoon baking powder + ¼ teaspoon bicarbonate of soda instead of baking soda.
- Re. thick aquafaba (AF): I find that butter beans yield the best AF, in terms of viscosity; however, if you only have thin AF, you can make it thicker it by rapidly boiling, in order to reduce it down.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Julia
I used vegan butter instead of margarine. It was the most delicious brownie I have ever tried to cook! Thank you so much from Russia.
Nico
I am so glad you enjoyed the recipe, Julia - thank you for letting me know! xx
Robert
These brownies are great: gooey, sweet and chocolatey. They are best when a bit stale. I usually bake them one day and eat them the next day. Do not reduce the sugar as it is what gives the brownies their soft texture inside.
Nico
Oh, I agree about the sugar - it's essential for that lovely centre! So happy you enjoyed the brownies, Robert! xx
Joice Almeida
Could I substitute sugar for the sweetener? I can't with sugar and I need to try these Brownies! Thanks
Nico
It really depends on which type of sweetener you want to use because the chemistry may not work the same. I've never used a sugar substitute in this recipe, so I'm sorry I can't be of more help. You may be able to find something by Googling, though. Good luck, and do come back and let me know what you used, and how the brownies turned out - I'm sure other brownie fans would be interested too! xx
Claudia
This looks really yummy, I am going to attempt to replicate these, although my kitchen skills are not that good, haha.
So glad you enjoyed your trip! Romania is indeed a very nice country, we have lots of beautiful counties and the mountain side is pretty as well!
Nico
Mulțumesc Claudia - I hope you enjoy them... I'm sure you will! Romania is indeed a beautiful country - we actually went to live in a small village about an hour's drive from Târgu Mureș for six months in 2017. It was wonderful! 🙂 xx
Ethan
Could I substitute butter for the margarine? Thanks
Nico
If you're not bothered about them being vegan, then absolutely! Or use vegan butter. Either way, knock yourself out, Ethan! xx
patricia
Hi, just wondering if you think these could be made with gluten free flour mix?
Nico
I haven't tried but I don't see why not, Patricia - you may need to use a little less of the G-F flour though, as it tends to be a bit more absorbent than wheat flour. Good luck - do let me know how you get on! xx
Jacqueline Meldrum
Those brownies look great. Funnily enough we both shot our brownies the same way. They are twinies! Great minds and all that. I still haven't given the ground flax seeds a go without making flax eggs. Not a coward and too nervous to try, no not me!
Nico
Oh, just do it, woman! LOLOL! 😉 xx
Fredi
Just what I needed today. Will try immediately.
Nico
What did you think, Fredi? And more importantly, did anyone else get a look-in? 😉 xx
Fredi
They were very popular, especially with the littlest one. Thanks!
Nico
Excellent - I'm very glad to hear it! xx
Meribeth Golec
I made these last night and they are amazing and so moist and fudgy! We had one last night but agree with your recommendation of waiting the next day as they continue to set/firm and are even better.
I am in the USA so I tried by best to convert the measurements. The converter I used didnt quite match yours (at least I dont think, I started to get confused, LOL).
1/2 Cup Unsweetened Cocoa Powder
I used 1 3/4 Cups Flour
2 Cups Sugar (regular)
I also didn't have a 7x11 pan so I used an 8x8 and cooked for 40-42 minutes.
Thanks for sharing this recipe. This will be a go-to brownie recipe!!
Nico
Hi Meredith!
Thanks so much for the feedback, and for the info regarding cups. Some of my earlier recipes are from before I had a set of cups, and I've been updating them but I haven't done this one yet... I have no idea why, since I make these brownie more than any others. It's my go-to recipe whenever I want to prove to people that vegan brownies are awesome! Ha ha! I shall update the ingredients list ASAP (which will likely be in a couple of weeks as I am in the middle of a house move right now!).
I am so happy you enjoyed these - spread the word! xx
Shirley Tucker
Who you know if there's another way to get vegan "eggs" into a dish besides flax? We are deathly allergic to flax (just like a peanut allergy) but want to make vegan Baked goods. Thanks.
Nico
Oh, Shirley, I am so sorry that you have a flax allergy - you must have to be so careful, given how much it's used these days. If you're OK with chia seeds, you could use the same amount as flax, ground of course.
Or - per 1 'egg':
3 tbsp chickpea flour mixed with 3 tbsp water
4 tbsp plain yoghurt + ½ tsp baking soda (bicarbonate of soda)*
3-4 tbsp puréed soft silken tofu + ½ tsp baking soda (bicarbonate of soda)
3 tbsp thick aquafaba
egg replacer (e.g. Orgran), according to the directions on the pack
*not baking powder!
Or a combination - e.g. another 3 tbsp aquafaba + 1 tofu or yog 'egg'.
I don't think I'd want to use 3 x aquafaba 'eggs' (9 tbsp in all) as it would make the batter too runny, and then you'd have to add more flour, which would throw the taste and texture out.
I'd actually go for chia seeds (not because I believe that whole 'superfood' hype but because they are mucilaginous, and the best replacer for flax!), with chickpea flour as my second choice.
Oh yes, and add whatever you use when you'd add the flax + AF!
I really hope this helps, and that you're able to make the brownies. It would be great if you could come back and let me know what you used, and how the brownies turned out. Thanks! xx
Janmarie
These are DELICIOUS! However, I will say that they were TOO gooey - next time I will bake them a little longer, despite what the recipe says. Mine were so gooey they required a spoon. To be fair, this might have been because of my americanized gram/oz conversions. Next time I will also try to be a little more precise. BUT all that said - these are the best tasting homemade brownies I have made yet. Lots of compliments (despite the ooey-gooey factor) from the mostly omnivores who devoured them!
Nico
Oh noez! LOL!
As you can see from my pics, the brownies are not at all gooey when I make them! There are so many factors though, that can affect the outcome; the type/brand of flour and your oven's 'personality' to name but two. I really hope you try again, and that they turn out right for you next time. Mind you, I love that even gooey-fied, they were a hit! xx
Mandy
These look absolutely gorgeous - do you need both the Aquafaba and the flaxseeds as egg replacer? Romania looks gorgeous too - I have a real hankering to go there. Thanks for linking up to #CookBlogShare
Nico
Hi Mandy!
I've tried making this recipe without the AF, and while it was good, it's much better with it.
Romania is lovely... at least what we saw of it during our weekend. Very laid-back, very friendly, very rural. And so reasonably-priced too! I definitely want to go back before too long. Maybe even for a few months.
Thanks for hosting #CookBlogShare - I'm really liking link parties!
Spann
Absolutely perfect! Decided to do some baking with a very keen 2 year old. helped me bake but alas he only helped to eat (1) I ate the rest! moist chocolatey and does what it says on the box "PERFECT"
Thanks for the recipe! We will be making more soon! (maybe others could try them this time! )
Nico
LOLOL!
I am so glad you enjoyed them, Span... I hope the rest of your family do when you make some more!
Thanks so much for commenting - I really appreciate it! 🙂
Spann
Seriously thinking of making some today! 🙂 Daddy is at work........!! he will never know!
Nico
Oh, you wicked woman! >.<
Choclette
Oh well done. I imagine a perfect vegan brownie is hard to achieve. Love your photos of Romania. I want to go there on a road trip now I've seen all those empty roads. I hate driving in the UK as it's just so busy. Thank goodness you were rescued and how lovely of your saviours to give you some reviving and delicious fruit.
Nico
Romania is beautiful, Choclette, and was a welcome break from living in a city where we seem to be the only non-smokers! Driving in Romania was bliss. Once you get outside the cities though, it's pretty much the same across Croatia, Slovenia, and Serbia too. Whenever we visit Britain, I'm amazed at how much traffic there is, even in the tiny village my mother-out-law lives in.
The brownies weren't really very difficult, TBH - not once I decided to heck with trying to make them super-healthy... after all, what's the point of a treat if it's not indulgent, right? Ha ha! Once I'd worked out how I was going to make them, I just put it into practise, and they worked first time. No fiddling about or tweaking needed! I've made them loads now, and every time they are perfect. I feel I can put this quest to bed now! :-p
Aimee | Wallflower Kitchen
These really do look perfect. I bow down to thee.
Nico
Thanks, Aimee - I have to admit to being totally smitten with them! Oh, and thank you for Tweeting about them too... I really appreciate it! 🙂
Rebecca @ Strength and Sunshine
They sound perfect! So moist and chocolaty! We all need that PERFECT brownie recipe up our sleeve!
Nico
I need them in my belly, Rebecca, not up my sleeve! LOLOLOL!