The Best Vegan Brownies

Fudgy, chewy, and topped with that perfect thin crunchy layer! The exact taste and texture of traditional brownies without eggs and dairy.

Since a large proportion of traditional brownie batter is eggs, it is one of the hardest baked goods to make vegan. The eggs provide structure, binding, and even serve as a leavening agent in most brownie recipes.

Most vegan recipes use flax eggs to serve as the glue to hold the brownie together. This works, but has a grainy texture and lacks the protein structure of an egg.

After much trial and error, I got the idea to use chickpea flour mixed with water to produce a chickpea egg substitute. The result was amazing! Perfectly cooked vegan brownies every time with the taste and texture of traditional brownies yet egg-free!

If you have ever baked with chickpea flour, I know what you are thinking. Chickpea flour has a funny aftertaste. I have discovered that if you rehydrate it with water before adding it to baked goods, it takes away the aftertaste.

The funny taste only comes from the dry flour, once it has softened completely, that goes away.

• Chickpea Flour - mixed with water to replace the egg.
• Flour - you can use all-purpose flour or any grain-based gluten-free flour mix.
• Sugar - granulated organic cane sugar. Any light-colored granulated sugar will work.
• Cocoa Powder - any good quality cocoa powder will work. (Sift it through a mesh strainer if lumpy.)
• Brown Sugar - the molasses in it gives extra flavor and makes the brownies a little chewy. (Organic brown sugar is vegan.)
• Powdered Sugar - (Organic powdered sugar is vegan.)
• Salt - for flavor.
• Vegan Chocolate Chips - any brand that you wish. This is optional but recommended.
• Cooking Oil - any neutral-flavored oil like canola, vegetable, or light olive oil will work well.
• Plant-Based Milk - or simply use water if you don't have milk. It's just to thin out the batter a little.
• Vanilla Extract - for flavor.

• An 8" X 8" square metal baking dish.
• Parchment paper to line the bottom of the pan.
• A rubber spatula to scrape the edges of the bowl and flatten the brownie batter.

Step 1 - Preheat the oven to 325°F (162°C) and line an 8" x 8" dish with parchment paper. (Tip - use a little spray oil on the pan before lining it with parchment to hold it in place.)

Step 2 - In a small bowl or measuring container, mix 4 tbsp chickpea flour with 2 tbsp water. Stir until you have a thick paste, then add 2 additional tbsp of water and stir again. Set aside for at least 5 minutes.

Step 3 - In a large mixing bowl, combine 1 cup white sugar, 3/4 cup flour, 2/3 cup cocoa powder, 1/2 cup powdered sugar, 1/3 cup brown sugar, 1/3 cup vegan chocolate chips, and 3/4 teaspoon salt.

Step 4 - After your chickpea egg has sat for at least 5 minutes add 1/3 cup of oil, 2 tablespoons of vegan milk, and 1 teaspoon of vanilla to it and stir well.

Step 5 - Pour the wet ingredients into the dry ingredients and stir until well combined. (It will be a very thick batter. If your batter has dry spots after 2 minutes of stirring, sprinkle with 1-2 teaspoons of water until a thick consistent dough is formed.

Step 6 - Put your batter into the prepared pan and press so that it's even and flat and top with additional chocolate chips if desired.

Step 7 - Bake at 325° F (162°C) for 40-45 minutes until a toothpick inserted in the center comes out mostly clean. (The melted chocolate chips will stick to the toothpick.) Cool completely before cutting with a large knife.

• Follow the recipe exactly. Brownies can be fussy and slight changes to the ingredients can change the outcome significantly.
• Spoon measure the flour. Don't scoop the flour out of the bag with the measuring cup or it will pack down and you will be using too much.
• Allow your brownies to cool for at least 2 hours before cutting otherwise, they will be too soft and gooey to cut into nice squares.
• If you want your brownies to come out in nice neat squares, I highly recommend lining the bottom of the pan with parchment paper before baking.
• They taste great with a little coarse salt sprinkled on top of them.

I've tested these brownies with all-purpose gluten-free flour mixes and they work perfectly. You must use a grain-free mix though, don't use almond flour or other grain-free flour.

Store these eggless brownies in a cool dry place on the countertop for 5 days in a sealed container. You can keep them in the fridge, but allow them to warm to room temperature before eating or they will be too firm.

Vegan brownies freeze well and can be stored in an airtight container or freezer bag for up to 3 months. Allow them to thaw on the countertop for a few hours after freezing.

• Vegan Pumpkin Brownies
• Vegan Chocolate Cookies
• Healthy Veggie Brownies with Zucchini and Beets
• Old Fashion Vegan Fudge
• Vegan Chocolate Pie
• Vegan Oreo Cheesecake

📌 Be sure to follow me on Pinterest for new vegan recipes!

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