Will's Mom's Uber Gooey Vegan Brownies

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These brownies are DA BOMB!!!

They’re super rich and super inspired by a recipe from my friend Will’s mom — bet you didn’t guess from the recipe name!

Really gives it away, doesn’t it?

We had a vegan pot luck dinner at our house a while back and our sweet amigo, Will, brought these brownies as his contribution.

Will humbly admitted they were his mother’s recipe when everyone asked about how he got them to be so tasty.

Could he be a sweeter son?

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After the entire batch was eaten, I begged him for his mom’s chocolatey secrets.

I’ve made these brownies a few times now and tweaked something different each time.

The first time, I made them with regular flour.

This time, I made them with gluten-free flour.

Another time, I made them with too much coconut oil…

And, that was a big fail!

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The most recent time (and photographed batch), I made them with gluten-free flour and they turned out delicious as ever.

They came out super dense, rich, and gooey even with gluten-free flour, which I really like.

If you make them with regular flour, they’re still super gooey, it just adds a bit more volume to them.

Either way, they’re freakin’ phenomenal.

Thank you, Will’s Mom, for sharing your recipe with us and helping us get the goodness out into the world!

You rock!!!!


The fun thing about these brownies is that you can add whatever you want to them!

You can try:

  • Berries

  • Chocolate chunks

  • Chocolate chips

  • Nuts

  • Shredded coconut

  • Bananas

  • Cherries

  • Licorice

  • Mint

  • Even chili could be a unique kick!

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The pan shown in these photos is quite a wide one, which means the brownies ended up being thinner than your classic square brownie chunk.

They are quite rich, as I mentioned, so thinner may be better when enjoying these luscious things.

But that’s entirely up to you!

Both Will and I recommend serving these with your favorite ice-cream, ‘cause you’d be a fool not to.

Brownies and ice-cream are a combo that we’re so lucky exists on this planet.

So lucky; so fortunate; so blessed.

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When you coat the pan with a little bit of coconut oil…

Use a little bit of coconut oil.

Like, the lightest possible coating.

When I made the batch with too much coconut oil, once they hardened, they had a white coconut oil layer on the bottom of them, which made them completely inedible.

You don’t want that.

It’s gross and a waste of delicious chocolate!

I also re-read Will’s original instructions and the coconut oil is supposed to go under the baking paper, sooo do that!



The most recent time I made these, I was operating with coconut oil PTSD in my mind, so I used baking paper for the tray.

That worked absolutely fine, too (and what I was supposed to do from the beginning).

One of the best recommendations I got from Will — aside from the ice-cream partnership — was to refrigerate these brownies for 24-hours before serving.

WARNING: This will take major self-control!

He said that on day 1 they’re so gooey and they melt all over your hands.

If you can wait a day, then do it!

They’re still gooey and they’re still amazing on day 2.

They even taste reaaaally good when they’re still cold straight out of the fridge.

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*I’ve changed a few things from Will’s Mom’s original recipe after playing around with it, so this is a slight deviation from the original.



Calories: 243

Fat: 10.2g

Saturated fat: 6.9g

Carbohydrates: 35g

Sugar: 21.1g

Sodium: 46mg

Fiber: 3.8g

Protein: 3.3g


  • 3 tbsp coconut oil

  • 200g vegan dark chocolate

  • 170g or 3/4 cup self-raising flour (I used gluten-free)

  • 3 teaspoons cocoa powder

  • 180g or 1 cup brown sugar

  • Sprinkle of sea salt

  • 2 tsp vanilla extract

  • 230ml or 1 cup vanilla soy milk

  • Raspberries


  1. Preheat the oven to 180°C/350°F.

  2. Place baking or non-stick paper into your square or rectangular baking pan of choice.

  3. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.

  4. Using a mortar and pestle, knife, or kitchen hammer, break up the vegan chocolate and put it in the bowl over the simmering water until it melts. (Leave a few pieces to the side if you want chocolate chunks in the brownies)

  5. Once it’s all melted set aside to cool briefly.

  6. As the chocolate is melting, add the flour and cocoa powder into a separate bowl and mix to combine.

  7. Stir in the sugar, vanilla extract, and sprinkle of sea salt.

  8. Then, stir in the coconut oil, soy milk, and melted chocolate until combined.

  9. Using a mortar and pestle, knife, or kitchen hammer, break up the extra chocolate and sprinkle it into the mix. At this point, add anything else you want inside the brownie and mix it around in the bowl.

  10. Pour the brownie mix into the prepped pan and sprinkle the raspberries on top in a scattered fashion.

  11. Place the pan in the over for 20-25 minutes or until cooked on the outside and still gooey in the middle.

  12. Leave the pan to cool for 30 minutes.

  13. Serving Option 1: Serve warm gooey brownies with ice-cream.

  14. Serving Option 2: Place in refrigerator and eat the following day as cool gooey brownies.

  15. Either way, enjoy!

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