Chewy Vegan Brownies – Easy and Simple Recipe

Let me tell you, when it comes to decadent desserts, brownies have always been my go-to treat. There’s just something about biting into a rich, fudgy brownie that makes everything better. Since switching to a plant-based diet, I’ve tried to recreate that indulgent experience without animal products. After countless experiments in my kitchen (and a few delicious failures), I finally landed on this chewy vegan brownie recipe that’s so good that even my non-vegan friends ask for seconds.

If you’re looking for a super easy, foolproof way to make chewy vegan brownies that taste just as good (or better) than traditional ones, you’re in the right place. Stay with me, and I’ll guide you through all the essentials step by step!

Ingredients for Chewy Vegan Brownies

Before we jump into the recipe, let’s take a moment to go over the ingredients. Getting the right mix of ingredients is key to achieving that perfect chewiness and rich flavour.

Main Ingredients

• Cocoa powder: is the key ingredient that brings all that rich, chocolatey flavour. Trust me, using good-quality cocoa powder makes a world of difference.
• Vegan chocolate chips: These little gems melt beautifully and give you those gooey chocolate pockets in every bite. I never skip them!
• Brown sugar: I’ve found that brown sugar adds moisture and gives the brownies an irresistible chewy texture.

Wet Ingredients

• Coconut oil or vegan butter: Both work well, but I love using coconut oil for that subtle hint of flavour.
• Almond milk or any plant-based milk: This helps bring the batter together. I usually have almond milk on hand, but feel free to use whatever you like.
• Vanilla extract: A little vanilla goes a long way in enhancing the chocolate flavour.

Dry Ingredients

• All-purpose flour: This gives the brownies their structure. If you’re gluten-free, don’t worry—I’ll share a substitution later.
• Baking powder: A small amount to provide the brownies with a little lift.
• Salt: I never skip the salt. It perfectly balances the sweetness and brings out the chocolate flavour.

Egg Replacement

Flax egg: If you’re new to vegan baking, a flax egg is simply ground flaxseed mixed with water. It works perfectly to hold everything together.

How to Make Chewy Vegan Brownies – Step-by-Step

Ready to bake? Here’s how I do it:

Step 1: Prepare the Flax Egg

Start by combining one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about 5 minutes. It will thicken up and act like an egg in a traditional brownie recipe.

Step 2: Mix the Wet Ingredients

In a large bowl, melt your coconut oil or vegan butter. Add the almond milk, brown sugar, and vanilla extract. Stir everything together until it’s well combined. This step always makes me excited because it smells so good already!

Step 3: Add the Dry Ingredients

Now, sift in the cocoa powder, flour, baking powder, and salt. Gently fold everything together. Don’t overmix—just stir until it’s all combined. Overmixing can lead to tougher brownies, and nobody wants that.

Step 4: Fold in the Chocolate Chips

Here’s my favourite part! Gently fold in a generous handful of vegan chocolate chips. They’ll melt into little gooey pockets as the brownies bake, making every bite heavenly.

Step 5: Bake the Brownies

Preheat your oven to 350°F (175°C). Line a brownie pan with parchment paper and pour the batter in, spreading it out evenly. Bake for 25-30 minutes. I usually start checking around the 25-minute mark by inserting a toothpick. If you see a few moist crumbs when you pull it out, they’re good to go!

Step 6: Cool and Serve

The hardest part for me? Waiting patiently for the brownies to cool! But trust me, it’s worth it. Once they’re completely cool, slice them into squares and enjoy.

Tips for Perfect Chewy Vegan Brownies

Over time, I’ve picked up a few tricks to ensure my brownies turn out perfect every time:

Don’t Overmix the Batter

I know it’s tempting to keep stirring but resist the urge. Overmixing can make your brownies dense instead of chewy.

Use High-Quality Cocoa Powder and Chocolate

This one’s a game-changer. Using good-quality cocoa powder and chocolate chips makes a noticeable difference in flavour. Splurge a little—it’s worth it.

Let the Brownies Cool Completely

I get it; the smell of freshly baked brownies is hard to resist. But letting them cool completely ensures they hold their shape and have the best texture.

Experiment with Add-Ins

Don’t be afraid to get creative! I sometimes add chopped walnuts or pecans for a bit of crunch or a sprinkle of sea salt on top for that sweet-salty combo.

Variations and Substitutions

I love how versatile this recipe is. Here are some simple ways to change things up:

Gluten-Free Option

If you need gluten-free brownies, swap the all-purpose flour for a gluten-free blend. Make sure the other ingredients you’re using are also gluten-free.

Nut-Free Version

If you’re avoiding nuts, use oat or soy milk instead of almond milk, and double-check that your chocolate chips are nut-free.

Sugar-Free Brownies

Want to cut down on sugar? You can swap in coconut sugar or a sugar substitute like monk fruit sweetener. The texture may change a little, but they’ll still taste amazing!

Extra Fudgy Brownies

Add an extra 1/4 cup of melted vegan chocolate to the batter for extra fudgy brownies. You won’t regret it!

Serving and Storing Chewy Vegan Brownies

Serving Suggestions

• Serve them warm and top with a scoop of vegan vanilla ice cream for an extra treat. It’s the ultimate indulgence!
• Drizzle with melted chocolate or vegan caramel sauce for extra decadence.
• Sprinkle with powdered sugar or cocoa powder for a simple yet elegant touch.

Storing Brownies

I usually store these brownies in an airtight container at room temperature for up to 3 days. To extend their freshness, store them in the fridge for up to a week. Just know that they’ll get a bit denser when chilled.

Freezing Tips

These brownies freeze beautifully. Wrap each individually in plastic wrap and store them in a freezer-safe container. They’ll keep for up to 3 months. When you’re ready to enjoy one, just thaw at room temperature or warm it up in the microwave for a few seconds.

Reheating

For that fresh-out-of-the-oven experience, reheat your brownie in the microwave for 10-15 seconds. It’ll be warm, gooey, and oh-so-delicious.

FAQ Section About Chewy Vegan Brownies

Why are my vegan brownies dry?

If your vegan brownies turn out dry, it could be due to overbaking or using too much flour. Check them around the 25-minute mark and measure your flour accurately.

Can I substitute coconut oil with another oil?

You can substitute coconut oil with any neutral oil like vegetable or canola oil. Just remember that coconut oil adds a slight flavor that some people love.

How do I make my brownies more fudgy?

Add more vegan chocolate or slightly reduce the baking time to make your brownies extra fudgy. The fudginess increases as they cool.

Can I use a different egg substitute?

Absolutely! You can replace the flax egg with a chia egg or a commercial vegan egg substitute. Aquafaba, the liquid from a can of chickpeas, is another great alternative.

How should I store leftover brownies?

Store your leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. For extended storage, you can freeze them as well.

Conclusion For Chewy Vegan Brownies

So there you have it—my tried-and-true recipe for chewy vegan brownies. I can honestly say this is one of my favorite treats to make and share with friends and family. They’re rich, chocolatey, and satisfyingly chewy, just like a brownie should be.

I’d love for you to give this recipe a try! If you try it, I’d love to hear how it turns out! Share your creations on social media and tag me to see your delicious results. Happy baking, and enjoy every bite!

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