Best Ever Vegan Brownies Recipe (2024)

FAQs

What to replace eggs with in brownies? ›

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

Vegan Brownie Ingredients

Sugar: Make sure the package is labeled “vegan,” as some store-bought white sugars aren't strictly vegan. Cocoa powder: You'll need ¾ cups of good-quality unsweetened cocoa powder. Baking powder: Baking powder acts as a leavener, which means it helps the vegan brownies rise.

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

The Betty Crocker chocolate fudge brownie mix and tempting chocolate brownie mix are both accidentally vegan. Betty Crocker's triple chocolate chunk brownie mix, gluten-free chocolate brownie mix and salted caramel brownie mix are not vegan. They're not vegan because the actual mixes contain milk.

Is it okay to make brownies without eggs? Without eggs, baked goods will become a little thinner and not rise as much in the oven. As long as you replace the moisture from the egg with milk, banana or applesauce, you can make brownies without eggs. And yes, this recipe makes thinner brownies than normal.

What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.

Miss Jones Baking Organic Fudge Brownie Mix, Non-GMO, Vegan-Friendly: Rich Cocoa (Pack of 1) This product has sustainability features recognized by trusted certifications.

Realistically, these probably won't last more than a day – they're just that good. But if you're very good at hiding food (from yourself and others): these vegan brownies keep well in a closed container at room temperature for 3 – 4 days. They will become chewier with time.

Most recipes call for baking brownies at 350°. If a fudgy inside and crackly top is your goal, stick with that temperature. Brownies baked at 325° will take longer to bake and will become chewier in texture.

Because of this, brownies baked in a glass pan will need more time to bake. That slow heat-up and additional time can result in brownies with hard, overly-baked edges and a questionably “done” center. Glass can also be a bit heavy and cumbersome and unlike metal, can break when dropped.

What makes brownies cakey vs fudgy? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

This product contains 1 ingredient that is not vegan and 8 ingredients that may not be vegan.

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Applesauce or flax eggs would probably both be ok.