
The BEST Double Chocolate Brownies
27 min
Dessert
Make-ahead
One-bowl / one-pot
10 ingredients or less
Servings
Total
27 minPrep
10 minCook
17 minContains
Swap out
Free from
Ingredients
-
2 Tbsp (14 g)ground flaxseeds
-
¼ cup (60 mL)water
-
½ cup (112 g)granulated sugar
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¼ cup (55 g)brown sugar, packed
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¼ cup (60 mL)unsweetened soy milk
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¾ cup (104 g)all-purpose flour
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1 tsp (3 g)baking powder
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¼ tspsalt
Directions
- Mix the ground flaxseed and water in a large bowl. Let sit for 5 minutes to gel.
- Meanwhile, fill a saucepan with roughly 1 cup of water. Bring to a simmer, and place a heat-proof bowl on the saucepan*. Add the oil and half of the chocolate to the bowl.
- Stir until fully melted, then remove from the heat and let cool off slightly. Preheat the oven to 350°F (180°C).
- Transfer the melted chocolate to the large bowl containing the flaxseeds. Add the sugars, milk, and vanilla, and mix well.
- Next, add the flour, cocoa powder, baking powder, and salt. Mix until partly combined, then stir in the leftover chopped chocolate until just combined. Be careful not to over-mix.
- Transfer the mixture to a parchment-lined 6 x 6 inch (15 x 15 cm) baking dish and bake in the oven for 17 - 20 minutes. The brownie will not have completely set by then, making it deliciously fudgy.
- Let the brownie cool off completely, then transfer it to the fridge to firm up more if desired*. Enjoy!
Notes
- †Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
- * The steam from the boiling water under the bowl will melt the chocolate.
- * In our opinion, these brownies taste even more flavourful and fudgey the next day after they've been refrigerated.
Storage
- Store in an airtight container in the fridge for up to 3 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
Absolutely delish! I overcooked them a little due to getting distracted, but they were still great. Question: What temp. should these cook at? I put them in at 350 F, but they weren't done in the time. Should they be at 375? I just guessed because I didn't see a temp in the directions (which I may have missed).
Thanks for another winner of a recipe!
Hi.Would these be suitable for freezing? I've frozen your ultra sea salt caramel brownies even though they're not tagged with freezer friendly, and they were fine in the freezer. And amazing too !!
Can I swap the coconut oil with another oil? Which one do you recommend?
Can I swap the all purpose flour with buckwheat flower to make it gluten free?
I always use this recipe when making brownies for my friends. Very easy and really delicious, according to them :)
This was such a fab recipe. One bowl, quick and easy. The brownie turned out decadent with just the right amount of sweetness. I did add a splash of extra milk as I was making the mix. Thank you for sharing!
My go-to -I don't know what to bring! Easy to make, delicious taste!
I dont have an oven. Any tips to make these without an oven?
Made these brownies and they were a complete success!! Many people asked for the recipe. It is very decadent and fudgy, so if that is what you are looking for, totally recommended. I used unrefined coconut oil and, in my opinion, there wasn't any coconut flavor whatsoever. Thank you ver much for sharing this recipe :)
Hi, I made these yesterday and they are so quick and easy! The taste is soo rich and good, however I think I overmixed the batter, because it was quite firm and when I read "pour into the baking tray" that was not happening, it was less pouring more spreading haha. And then I also think I baked them for too long... BUT: I made two mistakes and they still taste good! :) If you have any tips on how I can avoid them being too firm I'd appreciate it! How do I fold in the flour without overmixing?
I have high cholesterol and need to avoid coconut oil. Will it matter if I sub another?
These brownies are delicious and very filling! Very easy to make (also due to quite simple ingredients). 10/10!
Not my first time making these brownies! They turn out amazingly chewy and flavourful again and again, so they truly deserve this five star rating. I used oat milk instead of soy and i also have used a different vegetable oil before. It works every time! Friends and family (also the non-vegan ones) love them, too!
Ok, this recipe TOTALLY deserve the review! The vegan brownies turned out to be amazing. Easy to make and the flavor was just perfect. I used almond milk instead of soy and unrefined coconut oil (I love the coconut flavor hint) instead of refined and it tastes amazing. Honestly, thank you for this recipe! Really easy to make and mess free (important). I can’t wait to try the Vegan Chocolate Layer Cake recipe too! 🙂 Oh and btw, I love the way every step is explained written and in the videos too. Thanks! 🙏🏻❤️
I made it for my Sis, it's her 21st birthday tomorrow <3
The frosting wouldn't harden - it was too 'watery', but maybe I just overmixed. I put it in the fridge for some time and it was all good.
The taste is amazing, thank you!!!
These were soft, chewy, and all around delicious!! I used Bob’s Red Mill GF All-Purpose Flour and they turned out great! I finally found a brownie recipe I can enjoy 😄
What gluten-free flour/ingredient can i use to replace all purpose flour?
i made muffins instead of brownies because i didn’t have a matching baking dish and they turned out AMAZING. Even my father, who is very suspicious about vegan food, loved them!!
Thanks for all your amazing recipes😍
Sooo good, would never of thought of adding flax seed!
Ok, I swapped a few things and added a couple of others;
-used honey instead of maple syrup.
- dairy milk instead soy milk.
- added mint hot chocolate powder.
Very good! Will make more soon after I get some soy milk.
Just the best brownies! Not too sweet, super chocolaty, super tasty!
So many people asked for the recipe after the ate these brownies :)
Very rich and decadent, fantastic recipie!