These fool-proof easy vegan brownies are unbelievably rich and fudgy on the inside with a beautifully cracked topped and a delightful bite for the perfect sweet treat everyone can enjoy.

~Ingredients:

2 Tablespoon Flax Seed.

6 Tablespoons Water.

1/2 Cup Vegan Butter.

3/4 Cup White Sugar.

1/2 Cup Brown Sugar.

3/4 Cup Cocoa

1 Teaspoon Vanilla Extract.

3/4 Cup All Purpose Flour.

1/2 Teaspoon Baking Soda.

1/2 Teaspoon Salt.

~Directions:

Step 1: Preheat the oven to 325 degrees Fahrenheit. Line a pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil.

Step 2: Prepare the flax eggs by blending 2 tablespoons of flaxseed with 6 tablespoons of water until mixture is thick and creamy. Set aside.

Step 3: Fill a pot with a couple inches of water and bring to a boil.

Step 4: In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot - the bottom of the bowl should not touch the water - and remove from heat. *

Step 5: Stir the butter and sugar mixture occasionally until the butter has completely melted.

Step 6: In a separate bowl mix together the flour and the baking soda and set aside.

Step 7: Stir in the vanilla extract and flax eggs mixture to the butter and sugar mixture.

Step 8: Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick.

Step 9: Once well combined, transfer into the prepared pan.

Step 10: Bake for 20-25 minutes, until mostly set. They should be slightly underdone.**

Step 11: Remove brownies from the oven and let cool for at least 30 minutes before slicing.

Step 12: Store in an airtight container at room temperature for up to 5 days or in the freezer for 4 weeks.

~Recipe Notes:

*You can use a double boiler if you want.

**The brownie will be fudgy when it is slightly undone.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hannah and Hailey :)