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The Best Brownies Ever
50 min
Dessert
Servings
Total
50 minPrep
15 minCook
35 minContains
gluten
Free from
soy
peanut
tree nut
sesame
Ingredients
Brownies
-
¼ cup (28 g)ground flaxseeds
-
¼ cup (60 mL)brewed espresso
-
¼ cup (60 mL)water
-
1 cup (224 g)granulated sugar
-
⅓ cup (73 g)brown sugar, packed
-
½ cup (112 g)unsalted vegan butter
-
1½ cups (207 g)all-purpose flour
-
2 tsp (9 g)baking powder
-
½ tspsalt
Finishing touches
-
1 pinchflaked sea salt (optional)
Directions
- Add the flaxseeds, espresso, and water to a large bowl. Mix and set aside.
- Line an 8-inch light metal square metal cake pan with parchment paper and preheat the oven to 350°F (180°C)*.
- Returning to the large bowl, add the granulated sugar, brown sugar, and vanilla extract. Mix well, then set aside.
- Fill a saucepan less than halfway with water and bring to a boil. Place a large heat-safe bowl on top of the saucepan.
- Add the chocolate and butter, mixing until it's all melted. Then add this melted mixture to the large bowl and mix.
- Place a sieve over the bowl and sift in the flour, cocoa powder, baking powder, and salt. Mix until partially combined.
- Stir in the chopped chocolate, reserving a small amount to sprinkle on top, if desired. Mix until just combined, being careful not to overmix.
- Transfer the batter to your prepared baking dish and smooth it out evenly.
- Top the brownie with the reserved chopped chocolate.
- Bake in the oven on the middle rack for 30 - 35 minutes**.
- Let the brownie cool off completely, sprinkle over some flaked sea salt if desired, and cut into squares. Enjoy!
Notes
- †For these brownies, we recommend using dark chocolate with a cocoa content of 50-60%. Anything higher might make the brownies overly bitter, which could overpower their rich and indulgent flavor.
- * We used top and bottom heating (not fan-assisted/convection).
- ** Baking for a shorter time will result in a fudgier, more moist texture, while baking longer will yield brownies that are slightly drier and more cake-like.
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Store well-sealed in the freezer for up to 2 months.
Let us know what you think
Watch it step-by-step!
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
Why do you recommend a light metal cake pan instead of a ceramic, glass, or dark metal pan?
Using a light metal pan helps distribute heat more evenly and consistently, which results in a perfectly crispy outside and a moist, fudgy inside. Darker pans can promote the brownie recipe to cook too quickly on the edges, making them drier.
Why do you add espresso to brownie recipes?
The brewed espresso enhances the depth of the chocolate flavour, without making the squares taste like coffee. It’s a secret ingredient that really brings out the richness of the chocolate, making the final result even more decadent! Using strong pour-over coffee works as well.
Why do you recommend using a mix of white and brown sugar?
We use a mix of white and brown sugar to get the best texture. White sugar helps form the classic shiny, crinkly top, whereas brown sugar adds chewiness and a richer flavour to create fudgy brownies.
Can I use whole flaxseeds in baking?
We don't recommend it - make sure the flaxseeds are finely ground! Well-ground flaxseeds help it gel and create a vegan “flax” egg in the mixture with water. If the seeds aren’t ground well, you might end up with small chunks in the dessert, affecting their smoothness and leaving an undesirable texture.
Can I make the brownie recipe with less sugar?
Yes, you can reduce the sugar slightly if you’d like, but keep in mind that sugar sweetens the dessert while improving its texture and moistness. Reducing sugar too much will make a drier, less fudgy brownie.
Can I use a different type of cocoa powder or cacao?
We highly recommend Dutch-processed cocoa powder, also known as alkalized cocoa. It's a processed form of cocoa powder that's sweeter in taste and dissolves more easily in liquid compared to natural cocoa powder which is more bitter. You’re welcome to make the brownies with general cocoa or cacao powder, but the taste and texture will likely change. If you experiment with any substitutions we’d love to hear how it goes in the comments!
Why did my brownies turn out dry?
It could be due to overbaking or using the wrong oven setting. Make sure you’re not using a fan-assisted or convection setting, as this can cause them to cook faster and dry out. If you prefer to use a fan or convection heating, the baking time will be less, so keep an eye out!
What type of vegan chocolate should I use for these brownies?
For these brownies, we recommend using dark chocolate with a cocoa content of 50-60%. Anything higher might make the brownies overly bitter, which could overpower their rich and indulgent flavor.
Leave a comment
Simply the best! I know I'll be making these again and again!
Yummiest brownies ever 😩
This recipe turned out so amazing and definitely lives up to its name of the best brownies ever. Also appreciated by non-vegans!! Despite making a few adjustments, the brownies were perfectly crispy on the outside and fudgy on the inside.
I didn’t have a metal cake pan on hand so I chose to scoop the batter into a metal cupcake tin and made individual brownie bites. Keep an eye out if you do this, because these will take less time in the oven.
I also subbed the espresso for water, and the Dutch processed cocoa powder for regular cocoa powder (+ some baking soda to neutralize the acidity).
I’ve made so many of PUL’s recipes in the past few years, but this one takes the cake! Thanks for the recipe!!
Hi! Can I skip the Espresso/Coffee? :)
Definitely the best brownies ever!
Hey, brownies look great. Just wondering if you could explain vegan butter, I'm not familiar, is it different than margarine? Thanks
Can i use semi sweet chocolate? And would i need to reduce the sugar?
I haven’t tried yet but i have to say that I NEEDED THIS 😍 The backery near my place stopped making their incredible brownies and i’m missing it so much, and in this recipe they look exactly the same!!!!! Can’t wait
I made these and my family loves them! I was a bit worried since the batter was almost like a dough, but it turned out great. I used a dark chocolate orange bar and it was *french kiss*.
Can I swap all purpose for oat flour or buckwheat flour
C'est vrai. C'est le meilleur brownie que je n'ai jamais mangé.
Haha I don't want to admit how many times I've already made these. They're perfect!
Maybe brownies just are not my thing to bake.. baba
I felt like the chocolate i used, kinda burned a little but they were still very yummy.
Such a nice consistency!
But even though, I used the metric measurements, the dough looked a bit different. More like a gel.. I felt like I used too many flax seeds or the ones I used were ground up too finely, the dough looked a bit more like a gel compared to the one in the pictures. I didn't get this shiny, crinkly top I was looking forward too.
Nonetheless they tasted pretty amazing :)
These are absolutely stunning brownies. I was so chuffed to find such a great recipe that utilized the simple flax egg; thank you! I used simple instant coffee, and microwaved the choc and butter for 1 minute covered 🙈
For those at a higher altitude, I will say the baking time should probably be increased to at least 35-40 minutes. It was still very much goo at 30. It will still be very wet when pulled after; letting it cool *completely* (as in return to room temperature!) will get everything solid and fudgy.
Absolutely incredible. I don’t normally go back to review a recipe but this deserved it!
I loved making there, currently in the oven. I only have the fan option in the oven, so I googled and reduced the temperature to 160 and cooked for 35 minutes. Do you have any recommendations in such case?
Hello, is there a way to make these caffeine-free please? I was thinking of using white chocolate, but I’m not sure what to use instead of the coffee and cocoa powder…
Haven’t made these yet, but is there a way to avoid sugar? Can I use dates instead? Thoughts?
We baked a batch of these brownies last night :) decided that they are amazing and currently have a second batch in the oven today for family to try as we don’t want to share ours 😂😂
We made this last night and it was divine. It’s 4am UK time, and the rumours are true. Next day (more or less) makes it even better! Time for the gym so I can eat some more 😂
Yes. Just yes. Perfection!
these truly are the best brownies ever 🙂↕️ These are so reminiscent to my childhood favourite brownies (not vegan), so i am beyond pleased to have found an equivalent vegan version!! thank you Pick up Limes 🫶😭
OMG these are just wow! I made them last night when you posted the video, they were amazing, but I couldn't help but sneak a bite this morning too and you weren't kidding: even fudgier the next day! This recipe is going to become a staple!!
The recipe looks so yummy! I can't wait to try it. But unfortunately I can't get vegan butter where I live, what would you recommend as a replacement?
hi can i not use granulated sugar