Three vegan brownie squares

Vegan brownies

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(48 ratings)

Prep: 15 mins Cook: 40 mins


Makes 12

Try these soft, squidgy brownies, without the dairy or eggs. They're perfect for vegans and people following a dairy-free diet and taste utterly divine

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan

Nutrition: Per serving

  • kcal314
  • fat16g
  • saturates6g
  • carbs36g
  • sugars25g
  • fibre3g
  • protein5g
  • salt0.3g
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  • 2 tbsp ground flaxseed
  • 200g dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • ½ tsp coffee granules
  • 80g vegan margarine, plus extra for greasing
  • 125g self-raising flour
  • 70g ground almonds
  • 50g cocoa powder
  • ¼ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 250g golden caster sugar
  • 1½ tsp vanilla extract


  1. Heat oven to 170C/150C fan/gas 3½. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.

  2. In a saucepan, melt 120g chocolate, the coffee and margarine with 60ml water on a low heat. Allow to cool slightly.

  3. Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin. 

  4. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.

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Comments, questions and tips

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30th May, 2020
These were bang on for flavour and had a gorgeous crackled top but were really quite crumbly and I can't quite work out why as I really stuck to the recipe. I definitely did not over bake as there was a squidge to them but they crumbled away so easy...I wonder what I may have done wrong?
5th Apr, 2020
Delicious brownies! The recipe was really easy to follow and the brownies tasted just as nice as non-vegan ones. I couldn’t find dark vegan chocolate so I used vegan milk chocolate and it tasted great. I took them out of the oven after 35 minutes and they still weren’t quite done so 45 minutes worked best for me.
Addie Hammond's picture
Addie Hammond
23rd Dec, 2019
This recipe honestly makes the most delicious, gooey brownies. I didn't use coffee, flaxseed or almonds and so I didn't add water in before, so the brownies looked slightly dry and were definitely more of a crumbly mixture than a batter. However I added some soya milk before putting them in the oven and they came out lovely and gooey. You could never tell they were vegan!!
Andrei Rusu's picture
Andrei Rusu
3rd Nov, 2019
It's amazing. I tried:)
Marzi Pan
7th Jul, 2019
Lovely, squidgy brownies. A little heavy on the sugar, but even non-vegan friends were impressed!
26th Mar, 2019
These were seriously good and will definitely try again.
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Laura Duffield's picture
Laura Duffield
4th Feb, 2019
I made these for colleagues at work - they didn't believe they were Vegan! I left out the flaxseed and also made it nut free by replacing the ground almonds with 50g extra self-raising flour. Delicious!
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