hot cocoa brownies eggless
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5 from 7 votes

Vegan Hot chocolate brownies

Fudgy rich brownies filled with hot chocolate flavors , topped with toasted marshmallows . This recipe is egg free and vegan .
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: baking, Dessert
Cuisine: American
Servings: 18
Author: Khushboo


  • Preparing flaxseed meal gel
  • 1 tablespoon flaxseed meal/ powder
  • 3 tablespoon warm water
  • Dry ingredients
  • 98 grams/ ¾ cup all purpose flour/ maida
  • 45 grams / ½ cup unsweetened cocoa powder
  • 7 grams/ 1 tablespoon corn flour/ cornstarch
  • 198 grams/ 1 cup Raw sugar / granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt *
  • Wet ingredients
  • 5 tablespoon already melted vegan unsalted butter*
  • 1 tablespoon cooking oil *
  • 1/3 cup plus 2 tablespoon very hot Soy milk / milk of your choice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon cinnamon optional flavor
  • For topping
  • ½ cup vegan chocolate chips
  • ¾ cup or more vegan marshmallows
  • For drizzle
  • ¼ cup dark chocolate chips


  • Pre heat the oven at 350 deg F/ 180 deg C.
  • Double line a 8" square baking pan with parchment paper
  • Prepare flaxseed meal gel by mixing flax meal and warm water in a small bowl.
  • Keep it aside for 5 minutes and it will turn into gooey gel.
  • In one bowl sift in the flour, cornstarch , baking powder.
  • In another medium sized bowl sift cocoa and add sugar.
  • Now pour in very hot soy milk to it .
  • Add melted butter and oil.
  • Stir the cocoa sugar mixture until the liquid is incorporated and sugar is almost melted.
  • Add in the flax gel, vanilla to the cocoa mixture and give a quick mix.
  • Now add the dry ingredients to cocoa mixture and stir until everything is mixed well and lump free, about 50 strokes.
  • Do not overmix.
  • The consistency of the brownie batter is quiet thicker as compared to any cake batter.
  • Scoop the batter in already lined pan and spread it with spatula .
  • You may dab the batter evenly with lightly greased fingers too.
  • Bake in the oven on middle rack for about 26-32 minutes .
  • Check for doneness at 27th minute mark.
  • Brownies are done when the top looks crinkled ,set and starts to leave the sides of the pan.
  • Remove the pan from the oven.
  • Press cancel and start broil HIGH mode.
  • Add the chocolate chips and then top the brownies with marshmallows.
  • Broil by placing the pan on the top rack for 1 minute or until the marshmallows are toasted golden.
  • Keep a close eye on the brownies as they get toasted pretty quickly.
  • Remove the pan from the oven and let the brownies cool at least 3 hours before cutting.
  • Cut 9 big or 18 small squares.
  • You may drizzle some melted chocolate if desired.


My brownies were baked at 29 minute mark.
The toothpick test doesn’t work with brownies .
Toothpick inserted should come with crumbs or cooked batter , not liquid.
If it comes out clean , you have overbaked the brownies.
Remember that the brownies continue to bake once they are out of the oven .
The secret to moist fudgy brownies is not to over bake.
I have used earth balance vegan unsalted butter.
If you are using salted butter then skip salt in the recipe.
I have melted approximately ½ cup butter in the microwave and then measured 5 tablespoons of butter.
I have used canola oil. Use any flavorless oil of your choice .
I have used vegan raw sugar. You may use sugar of your choice if you are not vegan. If sugar granules are big then quickly pulse in the blender/ mixer after measuring.
I have used Soy milk. You may use Almond milk if vegan or regular milk if not vegan.
I have used double acting baking powder. Normal baking powder should work fine. No baking soda here.
I have used vegan marshmallows from Trader’s Joe as well as vegan dark chocolate as topping and drizzle.
You may add nuts or cranberries if you desire.


Serving: 9g