These vegan brownies are the fudgiest, most delicious, best brownies ever! Super easy to make, loaded with chocolate and soon to be your new favorite recipe.
Say hello to the fudgiest vegan brownies, ever.
They are rich, chocolatey, thick, chewy and simply perfect. All this and they’re easy too. Really, really easy.
So easy and so totally divine, that you will never bother with store-bought brownie mix again.
If you want the blonde version of these then check out our awesome vegan blondies!
Ingredients You Need For Brownies:
Ingredient Notes
- Flax eggs – this is a simple mix of ground flaxseeds and hot water. However to make these brownies super fudgy but NOT wet, we reduced the water slightly so we used 3 tablespoons of ground flaxseed mixed with half a cup of hot water. It’s also best to make up your batch of flax eggs right at the start so that it can become very thick and gloopy before you add it to your other ingredients.
- Chocolate chips – are both melted up with the vegan butter for this recipe and mixed into the batter with more on top. You can use any chocolate chips, or chop up a couple of bars of vegan chocolate and use that instead.
- Vegan butter – any brand of vegan butter, whether salted or unsalted will work great. I would NOT substitute this for coconut oil. We have other brownie recipes that use coconut oil and are designed around that, but for these brownies, vegan butter is king.
- Baking powder – this recipe uses just 1 teaspoon of baking powder. This is because we don’t need much of a rise here and want the brownies to be dense and fudgy the way brownies are supposed to be.
How To Make Vegan Brownies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Before you start making your brownies, add 3 tablespoons of ground flaxseeds to a bowl and then pour over ½ cup (120ml) hot water from the kettle. Leave it to sit while you prepare your other ingredients.
- Sift all purpose flour and cocoa powder into a mixing bowl and add baking powder and salt. Mix together.
- Add vegan butter and chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
- Now add the flax eggs, white sugar and vanilla extract to the melted vegan butter and chocolate and whisk it in with a hand whisk.
- Pour this out over your dry ingredients in the mixing bowl and mix into a thick brownie batter.
- Add chocolate chips and mix in.
- Transfer the brownie mix to a 9×9 square baking dish (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side) and smooth down.
- Add more chocolate chips directly to the top of the brownies.
- Place into the oven and bake at 350°F for 35-40 minutes.
- The brownies are done when they are dry and shiny on top and a toothpick inserted into the center of the brownies comes out with moist crumbs (or melted chocolate) but not wet batter.
- Let the brownies cool and firm up for 15 minutes in the pan before using the parchment paper overhang to remove them from the pan and place onto a wooden board. Let them cool completely before slicing.
Recipe Tips
- Measure the flour correctly. Use the spoon and level method – spoon the flour into the measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup. If you have a food scale then just weigh the flour on the food scale for total accuracy.
- Don’t substitute ingredients. Substituting ingredients doesn’t work well in this recipe. Everything works together in this recipe and any substitutions could throw out the balance.
- Let them firm up in the fridge for ultra fudginess. When the brownies have cooled at room temperature, place them into the fridge for an hour or two before serving.
- Don’t slice them when they’re still warm. I understand the impatience I really do! But if you slice them when they’re still warm, they can crumble. Make sure they are completely cooled before slicing.
Recipe FAQ
What makes brownies fudgy?
Fudgy brownies are the result of a higher ratio of oil (in this case vegan butter) to flour, as well as a fairly large amount of sugar. There is also only a small amount of baking powder used which prevents the brownies from becoming more like cake.
Can these brownies be made gluten-free?
We have not tested these brownies as gluten-free but my best guess would be that a gluten free all purpose blend would work great in place of the regular flour in this recipe. Alternatively, take a look at our vegan gluten free brownies.
How to store these brownies?
Leftover brownies can be stored in an airtight container at room temperature or in the fridge for up to a week.
Can you freeze them?
These brownies are freezer friendly for up to 3 months. Thaw them overnight in the fridge and let them come up to room temperature on the counter before serving.
More Vegan Chocolate Desserts
- Best Vegan Chocolate Cake
- Vegan Chocolate Ganache
- Vegan Chocolate Pudding
- Vegan Chocolate Muffins
- Vegan Chocolate Tart
- Vegan Chocolate Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below!
Fudgy Vegan Brownies
These vegan brownies are the fudgiest, most delicious, best brownies ever! Super easy to make, loaded with chocolate and soon to be your new favorite recipe.
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Servings: 16
Calories: 314kcal
Ingredients
- 1 ½ cups All Purpose Flour (188g)
- 1 cup Cocoa Powder (86g) Unsweetened
- 1 tsp Baking Powder
- 1 tsp Salt
- ¾ cup Vegan Butter (170g)
- ½ cup Vegan Chocolate Chips (90g)
- 3 Tbsp Ground Flaxseed Meal
- ½ cup Hot Water (120ml)
- 2 cups White Granulated Sugar (400g)
- 2 tsp Vanilla Extract
- 1 cup Vegan Chocolate Chips (175g) plus more to place on top of the brownies before baking
Instructions
- Before you start making your brownies, add the 3 tablespoons of ground flaxseeds to a bowl and then pour over the ½ cup (120ml) hot water from the kettle. Leave it to sit while you prepare your other ingredients.
- Preheat the oven to 350°F (180°C) and spray a 9×9 square baking dish* with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
- Sift the all purpose flour and cocoa powder into a mixing bowl and add the baking powder and salt. Mix together.
- Add the vegan butter and ½ cup chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
- Now add the flax eggs, white granulated sugar and vanilla extract to the melted vegan butter and chocolate and whisk it in with a hand whisk.
- Pour this out over your dry ingredients in the mixing bowl and mix into a thick brownie batter.
- Add the cup of chocolate chips and mix in.
- Transfer the brownie mix to your prepared 9×9 square baking dish and smooth down.
- Add a few more chocolate chips directly to the top of the brownies.
- Place into the oven and bake for 35-40 minutes.
- The brownies are done when they are dry and shiny on top and a toothpick inserted into the center of the brownies comes out with moist crumbs (or melted chocolate) but not wet batter.
- Let the brownies cool and firm up for 15 minutes in the pan before using the parchment paper overhang to remove them from the pan and place onto a wooden board. Let them cool completely before slicing.
Notes
- Measure the flour correctly. Use the spoon and level method – spoon the flour into the measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup. If you have a food scale then just weigh the flour on the food scale for total accuracy.
- Don’t substitute ingredients. Substituting ingredients doesn’t work well in this recipe. Everything works together in this recipe and any substitutions could throw out the balance.
- Ultra fudgy brownies: Let the brownies firm up in the fridge for ultra fudginess. When the brownies have cooled at room temperature, place them into the fridge for an hour or two before serving. They get ultra fudgy!
- Don’t slice them when they’re still warm. If you slice the brownies when they’re still warm, they can crumble. Make sure they are completely cooled before slicing.
- Make them in a 9×13 baking pan: You can make these brownies in a 9×13 baking pan, the brownies will just be thinner. Baking time is 25-30 minutes.
- Gluten-Free: We have not tested these brownies as gluten-free but my best guess would be that a gluten free all purpose blend would work great in place of the regular flour in this recipe. Alternatively, take a look at our vegan gluten free brownies.
- Storing and Freezing: Leftover brownies can be stored in an airtight container at room temperature or in the fridge for up to a week. They are freezer friendly for up to 3 months. Thaw them overnight in the fridge and let them come up to room temperature on the counter before serving.
Nutrition
Serving: 1Serve | Calories: 314kcal | Carbohydrates: 48.1g | Protein: 3.2g | Fat: 14.5g | Saturated Fat: 5.6g | Sodium: 261mg | Fiber: 3.7g | Sugar: 34.1g
DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
AWESOME! Hands down the best brownies. I subbed avocado oil as I was out of vegan butter. Debated whether to proceed as vegan brownies can be finicky. Highly recommend, they are delicious.
Amazing! Thanks so much for sharing and for your great review!