Nigella Vegan Brownies

Alright, let me level with you. I used to think vegan brownies were a waste of good cocoa powder. There, I said it. Every time I tried one at a café, it was either dry as a bone, or had the texture of damp cardboard. But then Nigella’s vegan brownies happened — and everything changed. Rich, fudgy, gooey squares that actually taste like a proper brownie? Absolute magic. The flaxseed egg trick, the combo of brown and white sugar, the melted vegan butter — it all just works.

So yes, I was wrong. And I’m not even mad about it. This recipe’s turned me into a bit of a vegan brownie evangelist. Let me show you why.

Ingredients List

• 4 tbsp ground flaxseed — the binder; this replaces eggs
• ½ cup water — mixes with flax to form a thick gel
• ½ cup vegan butter, melted — I use Earth Balance; coconut oil makes them greasy
• 1 cup granulated sugar
• 1 cup light brown sugar, packed — for extra depth and moisture
• 1 tbsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder — gives that deep chocolate flavour
• ½ tsp salt — never skip salt in chocolate baking
• 1 tsp baking powder
• 1 cup non-dairy chocolate chips or chopped chocolate — mix half in, sprinkle half on top

Optional: a handful of chopped walnuts or hazelnuts never goes amiss.

How to Make It

1. Mix the flax and water in a small bowl. Let it sit for at least 10 minutes until gloopy. Yes, “gloopy” is a technical term.
2. Preheat your oven to 350°F (175°C). Line a 7×11-inch pan with parchment.
3. Melt the vegan butter in a heatproof jug in 30-second bursts. Let it cool slightly.
4. Whisk the melted butter with both sugars in a big bowl until smooth and glossy.
5. Add the vanilla and flax mix, and whisk until fully combined. It’ll look thick and silky.
6. Sift in flour and cocoa powder, then toss in baking powder and salt. Stir gently — just until the streaks disappear. Overmixing makes tough brownies. Don’t ask how I know.
7. Fold in half the chocolate, then scrape the batter into your pan. It’ll be thick — use a spoon or clean fingers to spread it out evenly.
8. Scatter the rest of the chocolate on top, pressing them in lightly.
9. Bake for 35–40 minutes. The edges should look set, but the middle will still jiggle slightly — that’s what we want.
10. Cool in the tin for 15 minutes, then lift out using the parchment. Let them cool for at least another 20 minutes before slicing. Or just burn your tongue like I always do.

Common Mistakes

Why are my brownies dry and cakey?
You probably overbaked them. Remember, they firm up as they cool. Pull them out when the middle’s still soft.

Why won’t my brownies set?
They might just need more cooling time. If still gooey after 1 hour, your oven might run cool — get an oven thermometer.

Why do they taste too sweet?
That’s fair. Try cutting the total sugar down to 1½ cups. Still fudgy, just less cloying.

Why do my brownies crumble when I slice them?
They weren’t cool enough. Trust me, I’ve rushed it many times. Use a sharp knife and wipe it between cuts.

Storage Tips

Room Temp: Keep them in a sealed container for 3–4 days. They get fudgier overnight.

Fridge: Store up to 10 days in a sealed container — great chilled with coffee.

Freezer: Wrap individually and freeze up to 3 months. Defrost overnight in the fridge.

What to Serve With It

• Vegan vanilla ice cream — cold + hot = heaven.
• Fresh berries — raspberries cut the richness beautifully.
• Espresso — the bitterness makes the chocolate sing.

Honestly though? They’re perfect straight from the pan with zero adornment and a spoon in hand.

FAQ Section

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. They’ll be a bit softer but still delish.

Can I use applesauce instead of vegan butter?
Yes, for an oil-free version. But they’ll be more cake-like than fudgy.

Can I make these without flaxseed?
You can try chia seeds as a substitute. Same process, slightly different texture.

Do I need to sift the cocoa powder?
If you hate lumps, yes. Cocoa loves to clump up. Use a sieve if you don’t have a sifter.

Try More Recipes:

• Nigella Breakfast Trifle
• Nigella Peanut Butter Pasta
• Nigella Aubergine Parmigiana
• Nigella Vegan Chocolate Cake