Fudgy Vegan Chocolate Brownies
Photo: iMattSmart / Unsplash
Dense, fudgy squares with a crackly top and gooey middle, made with dark chocolate and cocoa — no eggs or butter needed. A one-bowl bake that tastes like the bakery classic.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare
Heat the oven to 180°C (160°C fan) and line a 20cm square tin with baking paper. Mix the flaxseed with the water and leave to thicken.
Melt the chocolate
Put 150 g of the chocolate and the oil in a heatproof bowl. Set it over a pan of gently bubbling water, without the bowl touching the water. Stir until smooth. You can also melt it in the microwave in 20-second bursts.
Whisk in the sugar
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Add the dry ingredients
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Bake
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Cool and cut
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Prepare
Heat the oven to 180°C (160°C fan) and line a 20cm square tin with baking paper. Mix the flaxseed with the water and leave to thicken.
Melt the chocolate
Put 150 g of the chocolate and the oil in a heatproof bowl. Set it over a pan of gently bubbling water, without the bowl touching the water. Stir until smooth. You can also melt it in the microwave in 20-second bursts.
Whisk in the sugar
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the dry ingredients
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Bake
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Cool and cut
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The Story Behind the Dish
The most popular origin story places the first chocolate brownie in the kitchens of Chicago's Palmer House Hotel, created for the 1893 World's Columbian Exposition as a cake small enough to fit in a lady's boxed lunch.
Within a few decades, brownie recipes were appearing in American cookbooks, and the fudgy-versus-cakey debate has been running ever since.
⭐ Why It's Famous
The brownie is America's favourite bake-sale treat, and it adapts brilliantly to plant-based baking because chocolate, sugar and fat do most of the work.
💡 Fun Fact
The 1896 edition of Fannie Farmer's Boston Cooking-School Cook Book printed a recipe called 'brownies' — but it contained no chocolate at all; they were coloured with molasses.
Chicago, United States
41.88°N, -87.63°W
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