Fudgy Brownies

(can be vegan, gluten free)

One of my favourite desserts of all time has to be brownies. They’re chocolatey, warm, chewy, soft, and just so perfect (especially 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 more fudgy rather than cakey (not that there’s anything wrong with cakey). Now everyone can join in on the brownie fun!


  • 2 flax eggs* (2 tbsp ground flax + 5 tbsp water)
  • 1/2 cup white sugar
  • 1/2 cup coconut or brown sugar
  • 1/2 cup oil (I used avocado 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.
  2. In a large bowl, prepare your flax eggs and let sit for 5 minutes while you prepare your other ingredients.
  3. Whisk in sugar, then oil and vanilla.
  4. Sift in dry ingredients, and mix until incorporated.
  5. Pour mixture into parchment lined 8×8 pan, and bake for 18-20 minutes.
  6. Top with sweet cashew sauce, ice cream, homemade nut butter, or whatever you desire!


*You can use 2 whole eggs in replacement of the flax eggs.

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

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