Fudgy, gooey, triple chocolate vegan brownies with perfectly chewy edges.
Ultimate triple chocolate brownies are the best rich and fudgy brownies! With perfect chewy edges and a light crinkle on top, these taste like your favorite box mix brownies, only better.🙂 Pair it up with a cold glass of flax milk, these vegan brownies are a chocolate dream and will win everyone over!
Better than Boxed Brownies
Although I could eat homemade chocolate chip cookies on the daily, I have a soft spot for brownies (especially fudge brownies). They remind me of childhood because we used to keep a box of brownie mix in the pantry and made them all the time.
Honestly though, how could you NOT be all about box mix brownies?! They’re simple and easy and always delicious… but if you are trying to eat healthier, have dietary restrictions or are living with food allergies, then it just may not be your thing. Thankfully, I have a thing for baking homemade treats that are not only amazing but better-for-you, so perfecting the ultimate Triple Chocolate Brownies was at the top of my list.
88 Acres Dark Chocolate
I’d love to take credit for developing this ultra-chocolatey, vegan and gluten-free brownie recipe but it was came from from friends at 88 Acres. Inside my shipment was a recipe card for Triple Chocolate Brownies and I knew I HAD to make it.
The only thing I didn’t have was their Dark Chocolate Sunflower Seed Butter so I improvised a little and the results were impressive. SO much so, that we devoured the brownies in a day and just made a second batch last night to share with others.
Chocolate Brownies can be Healthy
These homemade brownies have the fudgy middle we all expect and the crispy edges we all love. It’s the benefit of combining these amazing ingredients.
- Sunflower seed butter: adds protein to this indulgent dessert.
- Vanilla and salt: boost the flavor of the chocolate and balance out the sweetness.
- Espresso powder: makes the chocolate flavor stronger and more intense without adding any calories.
- Flax egg: brings extra fiber and helps bind these brownies together.
- Flour: just kidding, there’s no flour in these. Just fudgy gluten-free goodness here.
How to Make the Best Dairy-free Brownies
- Use flax eggs. Although there are other egg replacers out there, this one works in this recipe. Do not try using banana or applesauce! Since this recipe contains no flour, we need a little more stability than either of those provide.
- Use parchment paper! This helps prevent the sides of the brownie from sticking to the pan.
- Save 1/4 cup of chocolate chips to sprinkle on top. It’s a prettier presentation when you can see all those chocolate bits.
- Check at 30 minutes! Although the original recipe states 35 minutes, I found that the edges got too crispy (almost over cooked). Gooey brownies were baked at 30 minutes.
- Be patient and let them rest for another 30 minutes. Your house will smell amazing and you’ll be tempted to dive into these brownies, but just wait. Allow them to cool and set before you attack.
Triple Chocolate Brownie Substitutions
Don’t worry if you find yourself wanting to make these brownies but you haven’t ordered your Dark Chocolate Sunflower Seed Butter yet. I’ve included a little recipe within the recipe on how to make your own in the Notes section. ⬇️
- 2 flax eggs (2 TB ground flax meal + 5 TB water)
- 1 cup Dark Chocolate Sunflower Butter
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder (optional but worth it)
- 2/3 cup vegan chocolate chips
- Make two flax eggs by mixing the ground flax seeds and water. Let stand for 5 minutes, or until thickened.
- Preheat oven to 350 degrees. Line an 8x8-inch baking dish with parchment paper.
- In a large bowl or stand mixer, mix together the Sunflower Seed Butter, brown sugar, maple syrup, vanilla extract, and flax eggs until well combined.
- Next, add in the cocoa powder, baking soda, salt, and espresso powder (if using). The mixture will be extremely thick, but this is what we want! Gently fold in 1/3 cup of the chocolate chips.
- Pour the mixture into your prepared baking dish and press out with your fingers to the corners of the pan. (It may help to wet your fingers a bit to keep them from sticking to the batter.) Sprinkle the remaining chocolate chips evenly over the top of the batter.
- Bake for 35 minutes (or until a knife or cake tester comes out with just a few moist crumbs on it) rotating the pan halfway through. Let brownies cool until they’re set, about 30 minutes.
*If you do not have chocolate sunflower butter, use this recipe to make your own:
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 2/3 cup dairy-free milk (we use Good Karma)
- 1 teaspoon vanilla extract
- 1/2 cup 88Acres® Sunflower Seed Butter
In medium saucepan combine sugar and cocoa powder and stir until blended. Gradually stir in milk. Bring to boil over medium heat while stirring, then lower heat and simmer for 2 minutes.
Remove from heat and let cool, 5 minutes.
Add vanilla and Sunflower Seed Butter, stirring until smooth. Let coo before using.
It will keep for about one week refrigerated.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 103mgCarbohydrates: 24gFiber: 2gSugar: 19gProtein: 2g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
Looking for more recipes using 88 Acres? Check them out here.1