These Super Fudgy Vegan Brownies are every chocolate lover's dream come true! They are supremely moist, chewy, and melt-in-your-mouth delicious. You've never had brownies quite like these, and your family and friends will find themselves polishing every crumb off the plate - vegan or not!
Preheat the oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper.
In a small bowl, mix together the ground flaxseed meal, soy milk, and vanilla extract. Set aside for at least 10 minutes to allow the mixture to thicken.
In a large bowl, combine the sugar, flour, cocoa powder, salt, and baking powder and whisk until well mixed.
Add the flaxseed meal mixture and canola oil to the dry ingredients and mix just until combined. Do not overmix.
Spoon the thick brownie batter into the prepared baking dish. Sprinkle the top evenly with the vegan chocolate chips.
Bake for 45 minutes. Allow to cool fully in the pan. For the fudgiest texture, refrigerate overnight or for at least 4 hours before slicing and serving.
Notes
You can dive into these right out of the oven. But these brownies are best when enjoyed chilled, straight out of the fridge.
Don't overmix the ingredients. For all baked items, this is a good policy. Aerating the recipe by overmixing the dry and wet ingredients results in cakey brownies.
Sift the dry ingredients. To make a clump-free batter mixture, sift the cocoa powder before mixing it with the wet ingredients.
Use the highest-quality vegan chocolate you can get at a reasonable price. Since plant-based chocolate is the main ingredient in brownies, it's critical to use the best vegan chocolate you can find and afford.
Don't start slicing brownies too soon. Slicing the brownies too soon can turn them into a sticky lava cake. Remember that brownies continue to cook even while resting. Also, cutting a warm brownie can cause it to fall apart. Let it cool down before slicing.