Decadent Vegan Dark- Choco Brownies

READY IN: 35mins
Recipe by CookiePuss

no animals were compromised in the creation of this dessert, however the taste is completely indulgent! this batch is also on the smaller side, so if you're serving 4 or less, it's perfect.

Top Review by Tinako

I have to give this recipe a 3, because it didn't work for me as is, but I think it could be good with some tweaks. I followed the recipe EXACTLY, but I ran into the same problem Sheepie87 had - it was stiff cookie dough before half the dry mix was incorporated. I added 1/2 cup water and that seemed to work well. I had to cook it about 10 minutes longer. Maybe if the sugar was mixed with the margarine it would need less liquid. The other problems was the unsweetened dark chocolate. I used baking chocolate. Is that right? It was not good. Too bitter, and my kids would not eat it. Maybe I just didn't understand what "chopped" means. I made chocolate chip sized chunks. On a pedantic note, if the first thing we have to do is use water and flax seed, then why not put them at the top of the ingredients? Flax seed is important to replace eggs as a binder, but in my own baking I seldom premix them like this. It was an extra step and bowl and I will try skipping it next time. I thought the texture was good and I liked the sheen on the top, like with box mix brownies. The other vegan brownies I try don't have that and I miss it - maybe it is the flax seed.

Ingredients Nutrition


  1. combine ground flax seeds with water, whisk and set aside.
  2. combine the rest of the ingredients, adding butter last.
  3. mix in flax and water combo after it has thickened (couple minutes).
  4. grease 8" x 8" pan (or something of similar size) and spread in batter.
  5. bake at 350 degrees for approximately 20 minutes, give or take.
  6. check brownies regularly to see if they're done (should feel springy and solid in center).
  7. share!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a