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
8 tablespoons water

Brownie Batter

18 oz package brownie mix any brand, any flavor as long as it's dairy-free and egg-free
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

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