Every baking blog needs a really good brownie recipe, so it was time to figure out the ultimate chocolate brownies! These are gooey yet have structure and got rave reviews from both vegans and non-vegans. One of the most important things in making the ultimate chocolate brownie is using a high quality dark chocolate – it does make a difference. I prefer chucks over chips for the recipes, but either will work great.

This recipe works best in a 9×9 baking pan. If you only have a 9×13, I recommend doubling the recipe to get nice thick brownies. These are so good, I dont think they need frosting. But if you are looking for the ultimate chocolate chocolate brownie then you could always whip up a batch of ganache to spread on top!

Lining the baking pan with parchment paper before pouring in the batter to bake is really helpful. Once the brownies are baked you can let them cool in the pan and then just lift them out to cut.

Here are some other great vegan recipes to try:

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5 from 1 vote

The Ultimate Chocolate Brownies

The fudge-y, chocolate-y, amazing brownies that are easy to make! I am not going to say these are the best vegan brownies – just the best brownies. period.

Servings: 1 9×9 pan

Ingredients

168 g (¾ cup or 1.5 sticks) Plant-Based Butter I recommend Country Crock olive oil butter
200 g (1 cup) Sugar
200 g (1 cup) Brown Sugar
2 Tbsp Finely Ground Flax Seed + ½ cup Water
1-½ tsp Vanilla
80 g (¾ cup) Cocoa Powder
180 g (1-½ cups) All-Purpose Flour
½ tsp Salt
½ tsp Espresso Powder
2 tsp Baking Powder
1-½ cups Dark Chocolate Chunks or Chips divided
Flaked sea salt optional

Instructions

Preheat oven to 350F. Grease and flour a 9×9 baking pan.
In a small bowl, whisk together flax seed and water. Set aside. In a medium bowl combine butter, white sugar, brown sugar and vanilla. Whisk until well combined and stir in flax seed mixture.
In another medium bowl, whisk together cocoa powder, flour, salt, espresso powder and baking powder. Combine wet and dry ingredients and stir until combined, but do not over mix. Fold in half of the chocolate chunks. Batter will be thick but pour-able.
Pour batter into pan and sprinkle the remaining chocolate chunks on top. Bake for 28-30 minutes. The edges should be pulled away from the sides and baked but the center will still be wobbly. Let set for at least an hour before serving to let them set up and the chocolate cool. Sprinkle with flaked sea salt if desired.