Vegan Kitchen Sink Brownies

A cutting board with 4 brownies, pecans, Oreos, marshmallows and pretzels.

5 from 1 vote

These are the most amazing brownies. They have a fudgy brownie layer topped with chocolate ganache, and then have sweet, salty and crunchy toppings. They're a family favorite that are super easy to customize.

Prep Time20

Cook Time35

Cooling and Refrigerating Time1

Total Time1 55

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: brownies

Calories: 437kcal

Author: Jen Cardenas

Equipment

Mixing bowl
8" x 8" baking pan

Ingredients

Brownies

¼ cup ground flax
½ cup water
½ cup vegan butter, melted
1½ cups white sugar
⅔ cup unsweetened cocoa powder
2 teaspoon vanilla extract
¾ cup all purpose flour
1 teaspoon baking powder
½ cup non-dairy chocolate chips

Topping

4 tablespoon vegan butter
½ cup non-dairy chocolate chips
¼ cup potato chips, coarsely crushed
¼ cup thin pretzels, coarsely chopped
4 Oreos, coarsely chopped
¼ cup vegan mini-marshmallows
¼ cups toasted pecans, chopped

Instructions

Mix the ¼ cup ground flax and the ½ cup water together and set aside for about 5 minutes to thicken.
Preheat the oven to 350℉. Cut 2 pieces of parchment paper and lay them like a "t" in a 8" x 8" baking dish. You'll easily be able to lift the baked brownies out of the pan using the parchment paper.
In a mixing bowl, whisk together the ½ cup vegan butter, melted, the 1½ cups white sugar, the ⅔ cup unsweetened cocoa powder and the 2 teaspoon vanilla extract. Make sure there are no clumps. Stir in the flax/water mixture.
Stir in the ¾ cup all purpose flour and the 1 teaspoon baking powder. Mix until just combined but don't over mix.
Fold in the ½ cup non-dairy chocolate chips. Pour the batter into the prepared baking dish and bake for 35-40 minutes. Take the baked brownies out of the oven and let them cool in the pan for at least 30 minutes.
Meanwhile, make the chocolate ganache. Microwave the 4 tablespoon vegan butter and the ½ cup non-dairy chocolate chips in a small bowl for 30 seconds. Stir well and continue to microwave in increments of 15 seconds until fully melted but don't overcook the chocolate. Pour on top of the cooled brownies.
Sprinkle the ¼ cup potato chips, coarsely crushed, the ¼ cup thin pretzels, coarsely chopped, the 4 Oreos, coarsely chopped, the ¼ cup vegan mini-marshmallows and the ¼ cups toasted pecans, chopped on top of the brownies. Place in the fridge until completely cooled and set, at least 30 minutes.
Cut into 12 pieces with a sharp knife. Or you can cut into 9 large brownies. Store leftover brownies in an airtight container for up to 4-5 days. I like to store these in the fridge.

Notes

Make sure you let the flax/water mixture sit until it thickens. It’ll take around 5 minutes.
Do not over-mix the brownie batter.
The type of pan you use can affect the baking time. Typically, if you use a glass pan it’ll take a few more minutes to bake than if you use a metal pan.
When making the chocolate ganache, microwave the chocolate until just melted. You don’t want to overcook it or else the chocolate can seize up and get stiff.
Make sure the brownies are completely cooled before cutting them. If not, they can fall apart a bit.

Nutrition