(can be vegan, gluten free)

One of my favourite desserts of all time has to be brownies. They’re chocolatey, warm, chewy, soft, and pair perfectly with a tall glass of milk or a scoop of ice cream! These brownies are based on a tried and true recipe of my mom’s and grandmother’s. I adapted them so they can be made vegan and/or gluten free, but they work just as great with regular eggs and flour. I also made the texture a bit fudgier. Now everyone can join in on the brownie fun!


  • 2 eggs (or 2 flax eggs*: 2 tbsp ground flax + 5 tbsp water)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup oil
  • 1 tsp vanilla
  • 1 cup all-purpose flour (or 1:1 GF)
  • 3/4 cup cocoa powder
  • 1 tsp baking powder


  1. Preheat oven to 350F. Line 8×8 pan with parchment paper.
  2. If you are using flax eggs: Prepare your flax eggs (combine 2 tbsp ground flaxseed + 5 tbsp water in a bowl) and let sit for 5 minutes while you prepare your other ingredients.
  3. In a large bowl, beat the eggs and sugar together until combined. Mix in the oil and vanilla.
  4. Sift in flour, cocoa powder, and baking powder, and mix until incorporated.
  5. Pour mixture into prepared pan and bake for 18-20 minutes.
  6. Top with sweet cashew sauce, ice cream, homemade nut butter, or whatever you desire!


*Keep in mind the texture of using eggs vs. flax eggs is different; Eggs create a lighter brownie that lifts as it cooks, whereas flax eggs create a denser/tighter brownie that does not lift as much as it cooks (and the batter will be quite thick).

  • Feel free to add mix-ins like chocolate chips or nuts!

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