Pink Himalayan Vegan Brownies
Rich, dark, chocolaty, fudgy vegan brownies! This magical vegan brownie recipe is dairy-free and eggless. This post has been sponsored by Morton Salt, Inc. All thoughts and opinions are my own.
The holidays feel so close and that has us thinking about all things baking. These fudgy brownies were the perfect start to baking season. The perfect brownie, in my opinion, should be fudgy on the inside with that classic shiny crackle on top.
A sprinkling of walnuts and a big Morton Coarse Himalayan Pink Salt crystals on top make these the best vegan brownies ever. I found all the ingredients at my local Vons grocery store, which made things easy, as it’s the closest store to my home. There’s also a Vons app with some great coupons.
We’ve done quite a few other vegan treats in the past, and it’s fun to learn that really great decadent desserts can easily be made dairy free and eggless. Add our Vegan Chocolate Cheesecake, Chocolate Banana Muffins, and Vegan Pumpkin Pie to your up-next list.
This is a classic brownie recipe, one you’d be proud to bring to neighbors over the holidays. Just like our classic Vegan Sugar Cookies, Vegan Chocolate Chip Cookies, Vegan Banana Bread, and Vegan Pumpkin Bread.
While it does have healthier swaps, like coconut sugar, much less oil, and whole wheat flour, it’s not one of my super healthy recipes, or one of those brownie recipes that comes with a hint of black beans. If you’re looking for a gluten-free vegan brownie recipe, you might like these made with almond flour.
Best Vegan Brownie Recipe Ingredients
- Flax Egg. When combined with water, flax meal forms a gel that works well as an egg replacer in this recipe. You can use ground chia seeds as well. If you are a coffee-lover, you can replace the water in the flax egg with brewed coffee.
- Coconut Sugar. A less-processed sweetener, coconut sugar dissolves nicely in this vegan brownie recipe. You can also use organic cane sugar if that’s what you have on hand.
- Dark or Semisweet Chocolate. The best brownies are made with melted chocolate in addition to cocoa powder. It’s part of how we get that crackly top. Dark chocolate is often dairy-free, just check the back. There are many allergy-friendly chocolate brands available. You can use chips or chop a bar yourself—more on that below!
- Vegan Butter. Just a little makes these brownies taste like they are from a bakery.
- Whole Wheat Pastry Flour. This is whole wheat flour that is more finely ground, so it makes beautifully light baked goods. You can also use all purpose flour. I have not tested this recipe with any gluten-free flours.
- Baking Powder. Gives a little lift to these brownies.
- Unsweetened Cocoa Powder. For even more rich chocolate flavor.
- Walnuts. Nuts are optional, but I love the way they add texture and cut the sweetness a bit.
- Morton Coarse Himalayan Pink Salt. Morton Coarse Himalayan Pink Salt is great for finishing, adding a bit of texture, and adding a pop of pink to any recipe. The contrast of the little bites of coarse salt against the sweet fudgy brownies is perfection.
Best Chocolate For Brownies
We all know brownies are all about the chocolate—so for the best brownies, you’ll want to use the best chocolate you can find. We tested this recipe with semisweet vegan chocolate chips (in the ingredients image) and with a bar of dark chocolate we chopped up. The chopped dark chocolate was a clear winner, with a much deeper chocolate flavor. If chips are all you have, that’s okay too.
How to Melt Chocolate
Place the chopped chocolate or chocolate chips in a glass bowl set over a saucepan with an inch or two of simmering water. This is your double boiler. Stir with the butter until melted. Be very careful no water gets into the chocolate, whether it’s a damp bowl or steam escaping the pan, as it can make the chocolate seize and you’ll have to start over. You can also melt the chocolate in a glass bowl in the microwave at 30-second intervals, stirring in between, until melted.
How to Make the Best Vegan Brownies
Beat the melted chocolate, coconut sugar, flax egg, and vanilla well. My theory is that this step of beating the wet ingredients well helps with that shiny top.
You can whisk the dry ingredients together first, but I just add them right on top—sprinkling the baking powder over rather than adding right in one spot. Beat again, gently this time, until all ingredients are incorporated.
Salt and dark chocolate are one of the best culinary combinations. Morton Coarse Himalayan Pink Salt is my favorite here. Morton Fine Himalayan Pink Salt worked beautifully and was easy to find at Vons in the spice and salt section.
We hope you love these fudgy vegan brownies as much as we did – enjoy!
- 2 tablespoons flax meal
- 6 tablespoons warm water or coffee
- 1 1/4 cups chopped dark or semisweet chocolate, divided
- ¼ cup vegan butter
- 1 cup coconut sugar
- 1 teaspoon vanilla
- ¾ cup whole wheat pastry flour
- 1 ½ teaspoons baking powder
- ¼ cup cocoa powder
- 2/3 cup walnut halves or pieces
- 1/8 teaspoon Morton Coarse Himalayan Pink Salt
- Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment or grease with a little coconut oil or vegan butter.
- To make the flax egg, stir the flax meal and water in a small bowl. Set aside to gel for 5-10 minutes.
- Place 1 cup of the chopped chocolate in a medium glass bowl with the vegan butter. Place over a small saucepan filled with 1-2 inches of simmering water and stir until melted. Alternatively, melt in the microwave at 30-second intervals, stirring in between, until just melted. Transfer the melted chocolate and butter to the bowl of a mixer.
- Add the flax egg, coconut sugar, and vanilla to the mixing bowl with the melted chocolate. Beat on medium speed for 3-5 minutes, until smooth.
- Sprinkle the flour, baking powder, and cocoa powder on top of the wet ingredients. Beat again until just combined. Fold in the walnuts and remaining 1/4 cup chocolate chunks.
- Spread the brownie batter into the prepared baking dish. The batter will be thick and the back of a spoon works well for smoothing it in.
- Bake for 30-35 minutes. Immediately sprinkle the top with the salt. Let cool at least 20 minutes before cutting into squares.
- These fudgy vegan brownies are rich. Though I've shown them cut into 9 large squares, I prefer to cut them into 36 small squares.
- You can use vegan chocolate chips, but we found these to be most delicious when using freshly chopped dark chocolate. Be sure not to accidentally buy bittersweet chocolate, however.
- Once completely cooled, store in an airtight container at room temperature for up to 3-4 days. They can also be frozen for up to 3 months.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gSodium: 45mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g