The vegan brownie is one of the easiest veganized recipes to prepare. It is sweet, has a spectacular texture and a delicious chocolate flavor. It is a simple recipe that can be taken on any occasion.

This version is made with whole wheat flour, although if you prefer it without gluten you can use special flours. I recommend that you combine gluten-free oatmeal or almond flour with buckwheat or brown rice flour to maintain its original texture.



  • 1 taza de leche vegetal sin endulzar (250 ml), yo usé leche de soja
  • 3/4 taza de aceite de coco (200 ml), derretido
  • 2 tazas de azúcar moreno, de caña o de coco (360 g)
  • 4 huevos de lino
  • 2 cucharaditas de extracto de vainilla (opcional)
  • 1/2 cucharadita de sal
  • 1 taza de cacao en polvo sin azúcar (80 g)
  • 1 taza de harina de trigo integral (120 g)
  • 1 taza de chips de chocolate (180 g) + 2 cucharadas para decorar, (opcional)


  1. Preheat the oven to 180ºC or 350ºF.
  2. Place the milk, coconut oil, sugar, flax eggs, vanilla extract, and salt in a large bowl. Stir until well incorporated.
  3. Add the flour and cocoa and stir until fully incorporated.
  4. Finally, add the chocolate chips (1 cup or 180 g) and stir again.
  5. Place parchment paper on a baking pan square or rectangular (mine was 20×20 cm or 8×8 inches) and pour the dough. Spread it evenly with the help of a spatula.
  6. Add the 2 tablespoons of chocolate chips on top to decorate.
  7. Bake for about 35-40 minutes.
  8. Remove the brownie from the oven and do not remove it from the pan until at least 10 minutes have passed. You can drink it hot or cold, although I personally like it colder. If you prefer it hot, the ideal is to wait at least 10 more minutes before cutting it (I usually wait for it to cool completely), because that way it will be easier to cut without breaking.
  9. Serve it cold with chocolate syrup and chocolate chips, or warm along with a scoop of vegan-vanilla ice-cream. You can also take it with your favorite vegetable-milk.
  10. You can store leftovers in a closed container in the fridge or at room temperature for about 5-7 days or in the freezer for up to 3 months.


  • Coconut oil could be replaced by another type of oil, better if it has a neutral flavor.
  • Salt is not essential, although it enhances the taste.
  • You can use other types of flour such as wheat, spelled or rye or even other gluten-free flours, although you may need to add more or less milk.
  • Chocolate chips are optional, so could be removed or chopped dark chocolate substituted.
  • Nutritional information does not include chocolate chips.
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