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    Home » Brownies and Bars

    Fudgy Vegan Brownies

    Published: Feb 13, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    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.

    Photo of a stack of brownies.

    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:

    Photo of ingredients needed to make vegan 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.
    Brownies stacked up on a white plate.

    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.
    Collage of two photos showing dry ingredients added to mixing bowl and mixed.
    • 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.
    Two photo collage showing vegan butter and chocolate chips added to microwave safe bowl and 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.
    Two photo collage showing sugar, flax egg and vanilla added to melted ingredients and mixed in.
    • Pour this out over your dry ingredients in the mixing bowl and mix into a thick brownie batter.
    Two photo collage showing wet ingredients added to dry and mixed in.
    • Add chocolate chips and mix in.
    Collage of two photos showing chocolate chips added to mixing bowl and mixed 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.
    Collage of two photos showing brownie mix in baking dish ready to bake and then topped with chocolate chips.
    • 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.
    Two photo collage showing freshly baked brownies in baking dish and then placed onto wooden board and cut into squares.

    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.
    Brownies stacked up on a white plate.

    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.

    Photo of three brownies stacked up on top of each other.

    More Vegan Chocolate Desserts

    1. Best Vegan Chocolate Cake
    2. Vegan Chocolate Ganache
    3. Vegan Chocolate Pudding
    4. Vegan Chocolate Muffins
    5. Vegan Chocolate Tart
    6. Vegan Chocolate Cupcakes

    Did you make this recipe? Be sure to leave a comment and rating below!

    Stack of brownies.

    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.
    5 from 12 votes
    Print Pin Rate
    Course: Baking, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 16
    Calories: 314kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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. 
    2. 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. 
    3. 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!
    4. 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. 
    5. 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. 
    6. 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. 
    7. 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
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. SLW says

      February 15, 2023 at 2:58 am

      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.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 17, 2023 at 12:31 pm

        Amazing! Thanks so much for sharing and for your great review!

        Reply
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