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The Best Brownies Ever
50 min
Dessert
Servings
Total
50 minPrep
15 minCook
35 minContains
gluten
Free from
soy
peanut
tree nut
sesame
Ingredients
Brownies
-
¼ cup (28 g)ground flaxseeds
-
¼ cup (60 mL)brewed espresso
-
¼ cup (60 mL)water
-
1 cup (224 g)granulated sugar
-
⅓ cup (73 g)brown sugar, packed
-
½ cup (112 g)unsalted vegan butter
-
1½ cups (207 g)all-purpose flour
-
2 tsp (9 g)baking powder
-
½ tspsalt
Finishing touches
-
1 pinchflaked sea salt (optional)
Directions
- Add the flaxseeds, espresso, and water to a large bowl. Mix and set aside.
- Line an 8-inch light metal square metal cake pan with parchment paper and preheat the oven to 350°F (180°C)*.
- Returning to the large bowl, add the granulated sugar, brown sugar, and vanilla extract. Mix well, then set aside.
- Fill a saucepan less than halfway with water and bring to a boil. Place a large heat-safe bowl on top of the saucepan.
- Add the chocolate and butter, mixing until it's all melted. Then add this melted mixture to the large bowl and mix.
- Place a sieve over the bowl and sift in the flour, cocoa powder, baking powder, and salt. Mix until partially combined.
- Stir in the chopped chocolate, reserving a small amount to sprinkle on top, if desired. Mix until just combined, being careful not to overmix.
- Transfer the batter to your prepared baking dish and smooth it out evenly.
- Top the brownie with the reserved chopped chocolate.
- Bake in the oven on the middle rack for 30 - 35 minutes**.
- Let the brownie cool off completely, sprinkle over some flaked sea salt if desired, and cut into squares. Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
- ** Baking for a shorter time will result in a fudgier, more moist texture, while baking longer will yield brownies that are slightly drier and more cake-like.
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Store well-sealed in the freezer for up to 2 months.
Let us know what you think
Watch it step-by-step!
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
Why do you recommend a light metal cake pan instead of a ceramic, glass, or dark metal pan?
Using a light metal pan helps distribute heat more evenly and consistently, which results in a perfectly crispy outside and a moist, fudgy inside. Darker pans can promote the brownie recipe to cook too quickly on the edges, making them drier.
Why do you add espresso to brownie recipes?
The brewed espresso enhances the depth of the chocolate flavour, without making the squares taste like coffee. It’s a secret ingredient that really brings out the richness of the chocolate, making the final result even more decadent! Using strong pour-over coffee works as well.
Why do you recommend using a mix of white and brown sugar?
We use a mix of white and brown sugar to get the best texture. White sugar helps form the classic shiny, crinkly top, whereas brown sugar adds chewiness and a richer flavour to create fudgy brownies.
Can I use whole flaxseeds in baking?
We don't recommend it - make sure the flaxseeds are finely ground! Well-ground flaxseeds help it gel and create a vegan “flax” egg in the mixture with water. If the seeds aren’t ground well, you might end up with small chunks in the dessert, affecting their smoothness and leaving an undesirable texture.
Can I make the brownie recipe with less sugar?
Yes, you can reduce the sugar slightly if you’d like, but keep in mind that sugar sweetens the dessert while improving its texture and moistness. Reducing sugar too much will make a drier, less fudgy brownie.
Can I use a different type of cocoa powder or cacao?
We highly recommend Dutch-processed cocoa powder, also known as alkalized cocoa. It's a processed form of cocoa powder that's sweeter in taste and dissolves more easily in liquid compared to natural cocoa powder which is more bitter. You’re welcome to make the brownies with general cocoa or cacao powder, but the taste and texture will likely change. If you experiment with any substitutions we’d love to hear how it goes in the comments!
Why did my brownies turn out dry?
It could be due to overbaking or using the wrong oven setting. Make sure you’re not using a fan-assisted or convection setting, as this can cause them to cook faster and dry out. If you prefer to use a fan or convection heating, the baking time will be less, so keep an eye out!
Leave a comment
Hello, is there a way to make these caffeine-free please? I was thinking of using white chocolate, but I’m not sure what to use instead of the coffee and cocoa powder…
Haven’t made these yet, but is there a way to avoid sugar? Can I use dates instead? Thoughts?
We baked a batch of these brownies last night :) decided that they are amazing and currently have a second batch in the oven today for family to try as we don’t want to share ours 😂😂
We made this last night and it was divine. It’s 4am UK time, and the rumours are true. Next day (more or less) makes it even better! Time for the gym so I can eat some more 😂
Yes. Just yes. Perfection!
these truly are the best brownies ever 🙂↕️ These are so reminiscent to my childhood favourite brownies (not vegan), so i am beyond pleased to have found an equivalent vegan version!! thank you Pick up Limes 🫶😭
OMG these are just wow! I made them last night when you posted the video, they were amazing, but I couldn't help but sneak a bite this morning too and you weren't kidding: even fudgier the next day! This recipe is going to become a staple!!
The recipe looks so yummy! I can't wait to try it. But unfortunately I can't get vegan butter where I live, what would you recommend as a replacement?
hi can i not use granulated sugar