The most chocolaty, chewy brownies we've ever tasted! Quick to make and perfect for meal prepping. These super fudgy vegan brownies taste even better the next day. You'll be amazed at how wonderfully rich they are—you might be tempted to eat the entire pan yourself!
Preheat the oven to 350 degrees F. Line a 9 x 9 inch baking pan with parchment paper.
In a small bowl, mix together the ground flaxseed meal, soy milk, and vanilla extract. Set aside for at least 10 minutes to allow the mixture to thicken.
In a large bowl, combine the sugar, flour, cocoa powder, salt, and baking powder and whisk until well-mixed.
Add the flaxseed meal mixture and canola oil to the dry ingredients and mix until just combined. Do not overmix. The resulting mixture will be VERY THICK, more like dough than batter. Don't worry—that's exactly how it should be for this recipe.
Spoon the thick brownie batter into the prepared baking dish. Sprinkle the top evenly with the chocolate chips.
Bake for 45 minutes. Allow to cool fully in the pan. For the fudgiest texture, refrigerate overnight or for at least 4 hours before slicing and serving.
Notes
Yes, you can dive into these right out of the oven. But these brownies are best when enjoyed chilled for 4 hours, straight out of the fridge.Leftovers - Store in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.