Vegan Brownies

Everyone has an opinion about brownies. Cakey, fudgy, somewhere in between? I personally sit on the fudgy end of the brownie spectrum, opting for something decadently dark, dense and gooey. Oh and don’t get me started on add-ins to a brownie. Unless it’s more chocolate, you can take your add-ins elsewhere. No-one likes walnuts in a brownie.

I have many, many dairy-free brownie recipes that I am incredibly proud of. Ones I have perfected and baked through the years, time honoured classics. One thing, that I have previously failed at, however, is achieving a rival ‘vegan’ brownie, that can match any non-vegan version. Gooey and fudgy in the middle, but perfectly crisp on top? While finally, at long last I have the answer to my prayers in the form of this beautiful, vegan (no nuts in sight!) fudgy brownie recipe.

This recipe has been barely adapted from this BBC Good Food Recipe. I will advise you to use the best dairy-free dark chocolate you can afford as the quality of the chocolate it very important for maximum flavour. I have used aquafaba mixed with the ground flax to make a ‘super-egg’ but if you don’t have any chickpeas to hand, don’t worry about using the aquafaba, water would work just fine too.  


  • 2 tbsp ground flaxseed mixed with 6tbsp aquafaba or water
  • 120g dark chocolate (ensure it is vegan-friendly)
  • 80g dairy-free butter (such as flora freedom)
  • 60 ml cold water
  • 125g self-raising flour
  • 70g ground almond
  • 50g cocoa powder
  • ¼ tsp baking powder
  • ½ tsp salt
  • 250g caster sugar
  • 1½ tsp vanilla extract


  1. Preheat the oven to 170oc and grease and line a 20cm square tin with baking paper
  2. Combine the flaxseed with 6 tbsp aquafaba (or water) and set aside for at least 5 mins until it turns thick and ‘gloopy’
  3. In a pan, melt the chocolate, dairy-free butter and 60ml water on a low heat
  4. Meanwhile, put the flour, almonds, cocoa, baking powder and salt into a large bowl and stir to ensure there are no lumps
  5. Mix the sugar into the melted chocolate mixture until smooth, glossy, and combined. Next, stir in the flax mixture and the vanilla and mix until combined
  6. Finally, add the flour mixture, it should be thick (this is normal)
  7. Spoon into the tin, level off and bake for 35-40 mins or until a skewer inserted in the middle comes out clean with moist crumbs
  8. Allow to cool in the tin, completely, before cutting into squares.

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