The Vegan Brownie Sceptic's Guide
Ask a committed brownie lover whether a vegan brownie can match the original and you'll typically get one of two responses: enthusiastic endorsement from someone who's tasted a good one, or deep scepticism from someone who's only encountered a bad one.
The truth is that vegan brownies exist on a wide spectrum. At the lower end: dry, crumbly, oddly flavoured blocks that taste like a compromise. At the upper end: genuinely fudgy, deeply chocolatey, indistinguishable from a conventional brownie in both texture and flavour.
At Bournemouth Brownie Company, we take vegan baking seriously. Our vegan brownie range is made with the same Callebaut Belgian couverture chocolate we use across our entire range — because there's no reason plant-based should mean lower quality.
The Science of What Eggs Do in a Brownie
To understand what makes vegan brownies hard (and how to make them well), you need to understand what eggs do in a standard brownie recipe:
- Emulsification — egg yolks contain lecithin, which binds fats and liquids together
- Structure — egg proteins set during baking, providing the brownie's body
- Richness and colour — egg yolks contribute fat and flavour
- Moisture — eggs add liquid to the batter
Remove the eggs and you lose all four functions simultaneously. The question becomes: what replaces them?
The Best Egg Replacers for Brownies
Flax Eggs
Ground flaxseed mixed with water creates a gel that mimics egg's binding properties very effectively. A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes) works well in brownies. It adds a very slight nuttiness that generally complements the chocolate.
Aquafaba
Aquafaba — the liquid from a can of chickpeas — is perhaps the most remarkable egg replacer in plant-based baking. It contains proteins and starches that function similarly to egg whites. In brownies, aquafaba contributes to the set and structure without adding competing flavours.
Commercial Egg Replacers
Products like JUST Egg, Bob's Red Mill egg replacer, and various UK equivalents use combinations of starches and proteins to mimic egg function. The results vary by brand and application.
Overripe Banana or Pumpkin
These can work in brownies but add significant flavour. A banana brownie tastes like a banana brownie — which is fine if that's what you want, but it's a different product.
What About Butter?
Replacing butter in brownies is somewhat easier. Vegan block butter (not margarine — the texture is different) works well in most brownie recipes. The key is using a product with a high fat content similar to dairy butter. Coconut oil is another option and adds a very subtle coconut note that works with chocolate.
Why Chocolate Choice Matters Even More in Vegan Brownies
Without the richness of dairy butter and egg yolks, the quality of your chocolate becomes even more critical in a vegan brownie. A cheap, cocoa-powder-heavy chocolate will taste flat and disappointing. A premium couverture like the Callebaut Belgian chocolate we use brings enough fat, complexity, and depth to carry the entire brownie.
This is one reason our vegan brownies taste as good as they do: we don't reduce the quality of the chocolate because we've removed the eggs and dairy. If anything, premium chocolate matters more.
Our Vegan Brownie Range
Our vegan brownies are fully plant-based — no dairy, no eggs, all the flavour. They're available in our online shop and are made fresh to the same standard as our entire range.
Whether you're vegan, dairy-free, or just curious, we'd encourage you to try them with an open mind. The best vegan brownie isn't a compromise — it's just a different (and entirely delicious) route to the same destination.
Shop our full range, including vegan options, delivered from Bournemouth to anywhere in the UK.
