Brownies Recipe

Recipe shared from

These brownies are so moist and delicious, even the biggest brownie lover won’t be able to tell these were made without milk, eggs, or butter.

This recipe calls for flax meal eggs. I’ve never tried using a different egg replacer, but I’d imagine peanut butter or chia eggs would work just as well. (More on how to replace eggs in baking here: )

I also found a super basic recipe that just calls for very basic ingredients:

I’ve never tried them but they look good!

Anyways, on to the recipe.


1/2 Cup Vegan butter

3/4 Cup natural cane or granulated sugar

2 batches flax egg (2 tablespoons flax seed meal+ 5 tablespoons water is equal to two flax eggs)

1 Teaspoon vanilla extract

3/4 Teaspoon baking powder

1/4 Teaspoon sea salt

1/2 Cup Cocoa Powder

3/4 Cup all purpose flour


1. Preheat oven to 350 degrees F (176° C) and coat 7-8 standard-sized muffin tins with cooking spray, vegan butter or vegetable oil. (Adjust if altering batch size).

2. Prepare flax eggs in a small bowl and let sit for 5 minutes.

3. Place the 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 nuts would be wonderful here.

4. Scoop batter evenly into 7-8 muffin tins, about 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 when touched. Be careful not to overcook or they will be dry and crumbly. Remove from oven and let rest in the tin for 5-10 minutes before removing to cool completely on a plate or cooling rack.


-As you can see from the photos, I prefer to make them in brownie bites. You can also bake them in a regular brownie pan too, just increase the baking time by about 10ish minutes.


❤️ Autumn

Link to original recipe:

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