Simple Vegan Brownies

By now you’ve probably guessed I’m a chocolate fiend. Something in my lady DNA craves it EVERY SINGLE DAY. Gotta have it. Sometimes that craving can be satisfied with a single square of dark chocolate, a bite of chocolate ice cream, or a healthified black bean brownie. BUT, some days I need a seriously decadent brownie to do the trick.

These are those brownies.

These brownies are seriously decadent and only take about 30 minutes from start to finish. The ingredients are basic, too:

dairy-free butter
flax eggs
cocoa powder
baking powder
sea salt

Thas it. Badda bing, badda boom. No black beans lurking here, promise (although it totally works, right!?)

The result is a brownie with that quintessential brownie crust on the top and sides and a soft and chocolatey chewy center.

I couldn’t stop at just one, I think I cleaned off half the batch in one day. Oops! But, I did manage to save the other half for a seriously decadent treat that I’ll share soon. Stay tuned!

Simple Vegan Brownies

Easy vegan brownies made with simple ingredients. Chocolatey, rich and so satisfying.Author Minimalist Baker Print SAVE SAVED

4.53 from 234 votes Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 8 (brownies)Course DessertCuisine VeganFreezer Friendly 1 monthDoes it keep? 2-3 Days

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US Customary – Metric1/2 cup non-dairy butter (such as Earth Balance // 1 stick = 1/2 cup) 3/4 cup natural cane or granulated sugar2 Tbsp flaxseed meal (to make flax eggs)5 Tbsp water (to make flax eggs)1 tsp vanilla extract3/4 tsp baking powder1/4 tsp sea salt1/2 cup dutch-process cocoa powder3/4 cup unbleached all-purpose flour1/3 cup Optional Add-Ins: walnuts, hazelnuts or chocolate chips


Preheat oven to 350 degrees F (176 C) and spray 7-8 standard-sized muffin tins with cooking spray (amount as original recipe is written // adjust if altering batch size). Alternatively, fit each with a paper liner.Prepare flax eggs by mixing flaxseed meal and water in a small bowl and let rest for 5 minutes.Place butter in a large mixing bowl and melt in the microwave. Then stir in the flax egg, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in any mix-ins – chocolate chips or walnuts would be excellent here.Scoop batter evenly into 7-8 muffin tins (as original recipe is written) until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will get crumbly. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.Store in an airtight container to keep fresh for a couple days. Freeze for long-term storage.


*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 brownies Calories: 237 Carbohydrates: 30 g Protein: 2.7 g Fat: 12 g Saturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 161 mg Fiber: 2.5 g Sugar: 18 g

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