Vegan Brownies from a Box

Make dessert time easy with vegan brownies from a box mix. By changing up the ingredients from the back of the box and adding a few essential ingredients you can make the best dairy-free, egg-free brownies! You can even add your favorite frosting, like vegan chocolate frosting.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 3

Cook Time 30

Resting Time 4

Total Time 37

Servings brownies

Calories 110kcal

Author Marly McMillen

Equipment

Ingredients

Egg Replacer

2 tablespoons peanut butter
2 tablespoons ground chia seeds (see notes)
8 tablespoons water (see notes)

Brownie Batter

18 oz package brownie mix any brand, any flavor as long as it's dairy-free and egg-free. Box calls for 1 egg and 2/3 cup vegetable oil, otherwise, see notes.
¼ teaspoon baking powder
⅓ cup vegetable oil
2 tablespoons water
Optional: Add chocolate chips to the batter or sprinkle on top of the brownies before baking.

Cups - Metric

Instructions

Preheat oven to 325°F/163°C. Line a 9x9 inch pan or an 8x8 inch pan (for thicker brownies) with parchment paper. Spray with vegetable cooking spray.
Heat peanut butter in a microwave-safe bowl for 15 to 20 seconds, until softened.
Add ground chia seeds and water to a separate bowl. Stir to combine. Add the softened peanut butter and stir together.
Pour the brownie mix to a bowl. Add the baking powder and stir to combine.
Pour in the vegetable oil.
Add the "egg" mixture, and 2 tablespoons of water. Stir until just combined (do not overmix).
Spoon the batter into prepared pan. Bake in a heated oven 30 to 35 minutes, until done.
Let the brownies cool in the pan. For cleaner slices, refrigerate for 30 minutes before slicing.

Notes

If your boxed brownie mix calls for 1 egg and/or something other than 2/3 cups of vegetable oil, use this guide:

Use only 1 tablespoon of ground flax combined with 3 tablespoons of water.

Use half of the recommended vegetable oil (if it calls for 1/2 cup, use 1/4 cup vegetable oil).

I recommend using creamy peanut butter to replace the fat removed with the vegetable oil. You can substitute almond butter.

Baking Pan Options

Cupcakes: 18 to 22 minutes
9x13 Pan: I like to bake it for 30 to 32 minutes.
Two Round Pans: Bake 26 to 31 minutes.

Nutrition