Vegan 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 does call 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 just found a super basic recipe that doesn’t call for any *weird* 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 tablespoon flax meal+ 5 tablespoons water= 2 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 spray 7-8 standard-sized muffin tins with cooking spray// adjust if altering batch size). Alternatively, fit each with a paper liner.

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

3. 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 nuts would be wonderful here.

4. 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.


-As you can see from the photos, I prefer to make them in brownie bites. They’re a lot easier and cleaner. You can also just bake them in a regular brownie pan too.


❤️ Autumn

Link to original recipe:

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