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Prep Time:

10 min

Cook Time:

35 min





About the Recipe


  • 2 tablespoon ground flax seed

  • 5 tablespoon water (74ml – used with flax)

  • ½ cup water (118ml – used for simple syrup)

  • 1 ½ cup vegan cane sugar (300g)

  • 1 ½ cups all-purpose flour (180g)

  • ¾ cup dutch processed cocoa powder, sifted (60g)

  • ¼ cup powdered sugar (33g)

  • ½ tablespoon espresso powder, optional

  • ¾ teaspoon salt

  • ½ cup vegetable oil (118g)

  • 2 teaspoon vanilla extract

  • ¾ cup vegan chocolate chips, divided (130g)

  • ¾ cup nuts, chopped (Optional) (85g)


  1. Preheat oven to 350F/ 176C.  Line an 8×8* pan with parchment paper with overhang and grease the pan with cooking spray.

  2. To make flax egg – In a small bowl, whisk ground flax seed and 5 tablespoon of water. Set aside.

  3. To make simple syrup – In a sauce pan over medium heat, add cane sugar and ½ cup water. Stir to combine, heat for about 6-8 minutes, and the sugar has dissolved completely. (DO NOT add more water. DO NOT let come to a boil or the mixture will evaporate)

  4. While waiting, in a large bowl, add in the flour*, cocoa, powdered sugar, espresso powder (if adding), and salt. Whisk together.

  5. Once simple syrup is ready, while hot, add it along with vegetable oil, vanilla, and flax egg. Combine with a spatula just until combined. Do not overmix. Batter should be fudgy and pourable.

  6. If adding walnuts, add now along with ½ cup vegan chocolate chips. Fold to combine. Do not over mix.

  7. Pour batter into greased pan.  Top with remaining ¼ cup chocolate chips. Bake for 35-40 minutes. A toothpick may not come out clean since they are fudgy.

  8. Remove from the oven and let cool completely before slicing.  The brownies need time to set up. For a firmer brownie, place in fridge. Slice in 16 equal sized pieces (or desired size)

  9. Store leftovers in an air tight container.

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