Fudgy Vegan Brownies with Walnuts
Dense, chocolatey vegan brownies made with a flax egg binder and melted chocolate for deep cocoa flavor. The combination of all-purpose and whole wheat pastry flour creates a tender crumb, while optional walnuts add earthiness. Perfect for potlucks, bake sales, or satisfying chocolate cravings without dairy or eggs. This version relies on microwave melting for speed and uses both cocoa powder and chocolate chips for layered chocolate depth.
Ingredients
- ¾ cup all-purpose flour
- 1 cup whole wheat pastry flour
- ¼ tsp baking soda
- ¾ tsp salt
- 2 Tbsp ground flax seed
- ¼ cup water, for flax egg
- 3 Tbsp water, for chocolate mixture
- ⅝ cup chocolate chips, divided
- ½ cup chocolate chips, additional, divided(optional)
- 7 Tbsp cocoa powder, not Dutch processed
- 3 Tbsp applesauce
- 3 Tbsp vegan margarinecoconut oil1:1vegan
adds richness, may slightly alter texture
- 1 ½ cups vegan granulated sugar or coconut sugar
- 2 tsp pure vanilla extract
- ½ cup chopped walnuts(optional)
Instructions
- 1
Preheat oven to 350°F and line an 8x8 inch baking pan with parchment or grease thoroughly.
- 2
Whisk together flours, baking soda, and salt in a medium bowl.
- 3
Combine ground flax seed with 1/4 cup water in a small bowl and let sit to form a flax egg.
- 4
Combine 2/3 cup chocolate chips, cocoa powder, applesauce, vegan margarine, and 3 Tbsp water in a microwave-safe bowl.
- 5
Microwave in 30-second intervals, stirring between each, until chocolate is mostly melted, about 2 minutes total.
- 6
Stir sugar into the chocolate mixture until combined. Add flax egg and vanilla, stirring until smooth.
- 7
Add flour mixture to chocolate mixture and stir with a large spoon until just combined.
- 8
Fold in additional chocolate chips and walnuts if using.
- 9
Pour batter into prepared pan and smooth the top, pressing into all corners.
- 10
Bake 27-30 minutes until a toothpick inserted in the center comes out clean.
- 11
Cool in pan for at least 15 minutes on a wire rack before cutting and serving.
Tips
Don't overmix the batter after adding flour. Stir just until combined to keep brownies tender and fudgy rather than cakey.
Use a toothpick to test doneness, not a knife. Brownies should look slightly underbaked when removed from the oven for maximum fudginess as they cool.
Good to Know
Keep in an airtight container at room temperature for up to 5 days. Can be refrigerated in an airtight container for up to 1 week.
Brownies can be baked 2-3 days ahead and stored in an airtight container. Do not frost or add toppings until serving for best texture.
Serve at room temperature or slightly warm with dairy-free ice cream, fresh berries, or whipped coconut cream. Cut into squares, about 16 brownies from a standard 8x8 pan.
Common Mistakes
Overmix the batter after adding flour to avoid a dense, cakey texture instead of fudgy brownies
Overbake past the clean toothpick stage to avoid dry, tough brownies
Skip the cooling time to avoid the center collapsing or brownies being too fragile to cut cleanly
Substitutions
FAQ
Can I use Dutch processed cocoa powder?
The recipe specifies non-Dutch processed cocoa for its tangier flavor and better interaction with the baking soda. Dutch processed cocoa is darker and more neutral and may require additional leavening adjustments.
What if I don't have ground flax seed?
You can use chia seed mixed with water in the same ratio, or use a commercial egg replacer following package directions. The flax egg provides binding and a slight nuttiness.
How long can I keep these brownies?
Stored in an airtight container at room temperature, they last 5 days. Refrigerated in an airtight container, they keep up to 1 week. They are not ideal for freezing as texture becomes grainy when thawed.