• Home
  • About
  • Recipe Index

Cookie Madness

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
×
Home » Vegan Recipes

Vegan Brownies in an 8 Inch Pan

Modified: Jul 13, 2025 · Published: May 17, 2007 by Anna · This post may contain affiliate links · Leave a Comment

Jump to Recipe

Recipes for vegan brownies were harder to come by when I first posted this one. I found it on an old vegan baking board and thought it was interesting, as it calls for the odd step of mixing the flour and boiling water to make a paste. The paste acts as a binder in lieu of the missing eggs.

As interesting as the flour paste step was, I tried making these a different way, adapting for an 8-inch pan, and got rid of the flour paste step completely. The recipe is a little easier that way and the pan size is more common. So the version in the card is updated, still vegan and egg-free, but does not call for the flour paste step.

This is a photo of the updated recipe which shows what they look like right out of the oven.

Flour Paste Version

I kept the flour paste version around for a while and had it unformatted below the recipe card, but it was confusing having two recipes here because the reviews were for the flour paste version and not the more modern version that's currently in the card. If you really want the flour paste version, let me know and I'll send it.

vegan paste for blog.jpg
  • Really Good Carrot Cake
  • Hazelnut Paste Chocolate Chip Cookie Recipe
  • Small Batch Vanilla Cupcakes
  • Crunch Crust Brownies
  • Marbled Cream Cheese Brownies

Recipe

Vegan Brownies 1200

Updated Vegan Brownies

Anna
This is an updated version of my old vegan brownie recipe. I've omitted the step where you make the paste with the flour and water.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Cooling 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Dessert
Cuisine American
Servings 12 brownies

Ingredients
 

  • ½ cup boiling water or very hot brewed coffee
  • 1 ½ ounces unsweetened chocolate, chopped (42 grams)
  • 6 tablespoons Dutch process unsweetened cocoa powder (36 grams)
  • 1 cup granulated sugar (200 grams)
  • ¼ cup light brown sugar, packed ( 50 grams)
  • ¼ cup vegetable oil
  • ¾ teaspoon vanilla
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup all purpose flour (130 grams)
  • ½ cup chocolate chips (dairy free like Guittard)
  • ½ cup nuts optional

Instructions
 

  • Preheat oven to 350 degrees F. Grease an 8-inch pan with coconut oil (or any other vegan fat you like) and line with parchment paper. If desired, grease the parchment with a little more coconut oil and sprinkle some sea salt across the bottom. This gives an extra bite of salt in each bite of brownie.
  • In a mixing bowl, mix the boiling water, unsweetened chocolate and cocoa powder and stir until smooth. Let cool slightly.
  • Add both sugars, oil and vanilla and stir until smooth.
  • Mix together the flour, baking powder and salt, then stir into the batter. Make sure the batter is not so hot that it will melt the chips, then stir in the chocolate chips. Give the batter 40 or so good strokes with a heavy duty scraper.
  • Spread mixture in the pan. If desired, spread nuts over the top. and bake on center rack for 25-30 minutes or until brownies appear set (the middle should puff up slightly and will lose its glossiness). Let cool completely and chill. Lift from pan and cut into squares.
Keyword brownies, Vegan
Tried this recipe?Let us know how it was!

More Vegan Recipes Archive

  • Guittard Colossal Cookies split to show moist texture.
    Guittard Colossal Cookies
  • An easy vegan marble cake recipe with a soft and moist texture from tofu.
    Vegan Marble Cake
  • Vegan chocolate Chunk Cookies
    Thin Vegan Chocolate Chunk Cookies
  • Vegan Chocolate Cake
    Vegan Chocolate Cake Recipe with Natural Cocoa Powder

Leave a Reply

Your email address will not be published. Required fields are marked *






Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

About

Footer

About

Privacy

Contact

    Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    © All rights reserved. Do not copy, distribute, or reproduce without permission.