Go Back

Ultimate chocolate brownies

The ultra thick, cakey chocolate brownies. They are so rich, moist, dense and very satisfying. It's a quick and no fuss one bowl recipe with no unusual ingredients.

Servings 4


  • 3/4 cup gluten-free all purpose flour or regular flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 60g non-dairy dark chocolate
  • 1 flax egg 1 tbsp flaxseed meal + 3 table water*
  • 3/4 cup unsweetened soy milk or milk of choice
  • 1/2 cup unrefined coconut sugar or raw cane sugar
  • 1/3 cup canola oil or coconut oil
  • 1 tsp vanilla bean extract optional*


  • 110g non-dairy dark chocolate
  • 3 tbsp coconut oil


  1. Preheat oven to 180 celsius.
  2. Prepare an 6x6 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.

  3. In a large bowl, add flax egg, oil, sugar, milk, melted chocolate and vanilla and mix to combine. Add in flour, cacao, baking powder and mix until smooth. 

  4. Pour mixture into prepared pan. Bake at 180 celsius for 20 minutes or until a tooth pick is inserted and comes out almost clean. Let cool completely


  1. Melt dark chocolate with coconut oil, mix until smooth. Frost cooled brownies. Place brownies in the refrigerator for 10-20 minutes. Cut into 4 and serve.