This week, I’ve been on a mission: a mission to find the best vegan brownies recipe EVER. Yeah, it’s been a good week. After much trial and error, I think I’ve done it.

I’ve found the perfect recipe for vegan brownies that are:

• Fudgy
• Gooey
• Chocolatey
• Indulgent
• The naughtiest of sweet treats

These vegan brownies aren’t ‘healthy’ brownies – what, you didn’t know being vegan doesn’t mean you’re automatically healthy?!

These brownies are what you make when you’re craving a sugary, chocolatey treat. Make sure you’ve also checked out my courgette brownies recipe, as well as these viral biscoff brownies!

What are vegan brownies made of?

These vegan brownies replace the use of eggs, milk, and butter in traditional brownies with a combination of apple sauce, coconut oil, and flax eggs as substitutions. The result? Brownies that taste even better than a traditional non-vegan brownie.

The method:

To make these vegan brownies, you’ll start by making your flax eggs and vegan buttermilk in separate bowls, then set aside to allow them to thicken while mixing the other ingredients.

Then, you’ll combine the flour, baking soda, cocoa powder, coconut sugar, and salt. Then, you’ll add the wet ingredients: apple sauce, coconut oil, golden caster sugar, flax egg, and vegan buttermilk.

Finally, you’ll stir in the dairy-free chocolate chips, before pouring your batter into a pre-lined baking tin, then top the mix with more chocolate chips for extra gooey, chocolatey goodness.

What do you substitute eggs for in vegan brownies?

Flaxseed and water combined and allowed to thicken provide the substitute for eggs in this vegan brownies recipe.

Without the flax seed the brownies will still ‘work’, but the flaxseed mix really helps to combine everything for a smoother texture.

Other recipes you might like:

• Vegan Lotus Biscoff brownies
• Spicy but sweet ginger cake
• Apple & cinnamon loaf
• The best chocolate chip cookies

What substitutes butter in these brownies?

I substituted both coconut oil and apple sauce instead of butter for my brownies.

Using only coconut oil resulted in very greasy brownies while using only apple sauce resulted in a slightly rubbery texture. I found the combination of the two to provide the best results. You could also use vegan butter in place of the coconut oil.

Finally, plant-based milk (I used almond milk) replaces dairy milk in this recipe. I add a squeeze of lemon to the milk to help it ‘curdle’ into a vegan version of buttermilk.

How long do vegan brownies last?

Brownies never last long in my house – if you’ve got some will-power, though, these brownies should last up to 5 days in an airtight container.

These brownies are also perfect for freezing – just defrost in the fridge or on a counter for a few hours before eating.

If you’re looking for a fun way to decorate these brownies make sure you’ve checked out this fun Christmas tree brownie recipe!