Author: These Fudgy Vegan Brownies are ultra-chocolatey, decadent, and ridiculously fudgy, everything a brownie should be. Made in one bowl with simple pantry ingredients, they take just 10 minutes to prep and bake up into glossy-topped, rich brownies no one will guess are vegan. I've tested this recipe to death, and this is the version I make every single time I want brownies that actually hit.
FEATURED COMMENT:
Easily the best brownies I've ever had! This recipe is incredible! Thank you so much! - Kim ⭐⭐⭐⭐⭐
Do you love a brownie that's ultra-moist and fudgy, with a glossy, crackly-crisp top? ME TOO. And that's why I took some time coming up with this vegan brownie recipe. I needed it to deliver! After a lot of recipe testing (and many brownies eaten), I'm happy to share these vegan brownies, which are crazy delicious, full of chocolate flavor, have a fudgy texture (no cakey brownies here, we've got Vegan Chocolate Sheet Cake when we're in the mood for that!), and best of all, they are dead simple to whip up.
Why You Need These Brownies in Your Life
- Easy to make: You need just 10 ingredients, 10 minutes of prep time, and 1 bowl. And I bet you have most of the ingredients on hand already!
- Ultra decadent: These vegan brownies are extra-chocolatey, fudgy, and chewy, with edges that are just a little bit crisp.
- Crackly bakery-style tops: Whisking the sugar into the warm chocolate mixture creates that shiny, irresistible finish.
- Easy to customize: Add nuts, extra chocolate, or espresso powder to make them your own.
- Better than box mix: Rich, chewy, deeply chocolatey, and never dry.
- The best brownies ever! (Vegan or not.)
Ingredients for Vegan Brownies
- Vegan egg: Make this by mixing together warm water with ground flax or chia.
- Vegan butter: Earth Balance Original Buttery Spread is always reliable in vegan baked goods. My homemade Vegan Butter is awesome for baking too.
- Vegan chocolate chips: Some are melted for the batter and the rest are folded into the batter for pockets of chocolatey goodness.
- White sugar: For the perfect level of sweetness.
- Vanilla extract: To enhance the overall flavor.
- Cocoa powder: I use Dutch-process cocoa for the darkest color and richest chocolate flavor, but natural cocoa will also work.
- All-purpose flour: Make these vegan brownies gluten-free by using Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
- Baking powder: For rise.
- Salt: This goes in the batter, but if you'd like, you can sprinkle a flaky sea salt over the top of the brownies too!
How to Make Fudgy Vegan Brownies
- Make the vegan egg: Mix the water and flax or chia and set aside to gel.
- Melt the chocolate and butter: Heat them in the microwave in 20-second intervals, stirring after each.
- Mix the wet ingredients: Whisk the vegan egg, sugar, and vanilla into the chocolate mixture.
- Finish the batter: Stir in the dry ingredients and remaining chocolate chips until just combined.
- Bake: Spread the batter into the pan and bake for 30 to 35 minutes, or until a toothpick comes out with only a few moist crumbs.
- Cool: Let the brownies cool, then slice and serve.
Tips for Making the Best Brownies
- Don't melt the chocolate and butter completely. I always take the bowl out of the microwave when the chocolate is almost melted. The residual heat in the bowl will continue to melt the chocolate chips and this way, you can be sure you don't burn the chocolate!
- Be patient and let them cool. Warm brownies fresh out of the oven are SO tempting, but they'll continue to set as they cool. Cutting into them too soon will give you crumbly brownies, so instead, I like to let them cool and then if I want that warm brownie experience, I warm up individual portions in the microwave.
- Add some mix-ins. Like nuts, additional chocolate chips, or espresso powder.
How to Store
- Room temperature: Store in an airtight container for up to 2 days, or refrigerate for up to 1 week.
- Freezer: To freeze these vegan brownies, allow them to cool completely. Place them in an airtight container and freeze. They can be frozen for up to 3 months, ensuring you have a delightful treat on hand whenever a chocolate craving strikes. Thaw at room temperature for 1-2 hours, or pop a brownie in the microwave for 10-20 seconds for that fresh-from-the-oven vibe.
More Vegan Recipes for Chocolate Lovers
- Vegan Chocolate Peanut Butter Bars
- 3 Ingredient Vegan Nutella
- The Best Vegan Chocolate Chip Cookies
- Easy Vegan Chocolate Pudding
- Vegan Double Chocolate Muffins
- The Ultimate Vegan Chocolate Cake
If you try these fudgy vegan brownies, I'd love to hear what you think! Leave a comment and star rating below, and tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Fudgy Vegan Brownies (One Bowl, Chocolatey & Decadent!)
These Fudgy Vegan Brownies are ultra-chocolatey, decadent, and perfectly fudgy, everything a brownie should be. Made in one bowl with simple pantry ingredients, they take just 10 minutes to prep and bake up into glossy-topped, rich brownies no one will guess are vegan. Perfect for parties, lunchboxes, or whenever a chocolate craving hits.
Servings: big brownies
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Ingredients
- 3 tablespoons ground flaxseed, (or ground chia seeds)
- 6 tablespoons warm water
- 6 tablespoons vegan butter, (such as Earth Balance)
- ½ cup vegan chocolate chips, (or chopped vegan chocolate), divided
- 1 cup white sugar
- 1 teaspoon vanilla extract
- ½ cup cocoa powder, (Dutch-process recommended for darkest, richest flavor)
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Prep the pan & oven: Preheat your oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment, leaving overhang for easy lifting.
- Make the flax egg: In a small bowl, mix the ground flaxseed with the warm water. Let thicken for 5-10 minutes.
- Melt the butter & chocolate: In a large microwave-safe bowl, add the vegan butter and ¼ cup (45 g) of the chocolate chips. Microwave in 20-second intervals, stirring each time, until mostly melted. Remove from microwave and stir to melt completely, this prevents burning.
- Whisk in the flax, sugar & vanilla: Add the flax mixture, sugar, and vanilla to the bowl. Whisk well until glossy. (This step helps create shiny, crackly brownie tops!)
- Add the dry ingredients: Add the cocoa powder, flour, baking powder, and salt. Mix until a thick, fudgy batter forms. Lastly, fold in the remaining ¼ cup (45 g) chocolate chips
- Bake: Spread batter into the pan and bake 30-35 minutes, or until a toothpick comes out with moist crumbs (not wet batter).
- Cool completely: Let brownies cool fully in the pan before lifting and slicing. They will firm and become fudgy as they cool.
Notes
Storage: Store tightly covered at room temperature for up to 2 days or in the fridge for up to 1 week. Or you can freeze them. Cool completely, slice if desired, and freeze in an airtight container for up to 3 months. Thaw at room temp or enjoy slightly chilled.
Optional Mix-Ins:
- Nuts (walnuts/pecans): ½-¾ cup (60-90 g)
- Extra chocolate chips: up to ½ cup (90 g)
- Espresso powder: ½-1 teaspoon (to deepen chocolate flavor)
- Flaky salt: sprinkle on top after baking
Nutrition
Serving: 1brownie (recipe makes 9) | Calories: 253kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 152mg | Potassium: 130mg | Fiber: 3g | Sugar: 28g | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 1mg
Suzanne says
This is the first of Sam's recipes that I haven't really enjoyed. The taste and texture were fine. However, the ground flax stayed in my mouth and I kept finding little flakes of it between my teeth and on my tongue, even an hour later. All those horrible remaining bits were like having eaten a bran muffin. I think I'll try Bob's Red Mill Egg Replacer and see if it works (3 Tbsp egg replacer powder + 6 Tbsp water). I still want the fudgy texture so hopefully that won't make it turn out dry or cakey. I'm not giving up on this recipe but I can't face it again with flax.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing this, Suzanne! You could try grinding the flax more finely or buying it pre-ground (like I do). There should be no detectable flax bits in the brownies
Todd says
Wow! The best brownies ever!
It was late, 1am, so I just eyeballed the butter. Think I put a little more than called for (oil on the parchment when I pulled out the brownies), but holy yummy chewy chocolate buttery goodness!
Definitely a do-over!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love this!! So happy you enjoyed them, Todd! 🙂
Sandra says
First time making brownies. Easy recipe to follow. I used my ninja to grind up the chia seeds. Would make the brownies again. They were tasty, family enjoyed, and I also enjoyed having them with a morning coffee.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you enjoyed them, Sandra! 🙂
Marcia says
I thought they were so good. I could have eaten the whole batch. yum yum
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love this!! So happy you enjoyed them, Marcia! 🙂
Tina Mel says
It smelled like chocolate heaven as they were baking. They were chewy, just like I love them. This is a keeper recipe! Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved them, Tina! 🙂
Tina Mel says
Made these brownies and it's a winning recipe! It smelled like chocolate heaven as they were baking! They came out chewy, just like I love them.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them, Tina! 🙂
Barbi Lynn Lazarus says
Not only did I love these brownies, but I took them into work today and they were a HIT with my non-vegan colleagues! I was hoping to have more for myself but I only got one before they were all devoured! Super fudgy, not cakey at all, and they did have a nice crackly topping!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Barbi Lynn! Love that they were a hit with everyone 🙂
Kat Jo says
Delish! Just a bit oily-Added coffee crystals for flavor,and walnuts for crunch. Will make them again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed them, Kat! Love those additions too 🙂
Amy says
These brownies were delicious, although like some said, a bit oily. I still didn't want to stop eating them. I definitely need to try with espresso powder too. Do you have any recommendations for an organic non toxic one? I also need to try with some vegan ice cream and chocolate sauce like in one of the pics above. 🙂 Thank you for this delicious recipe. 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them, Amy! For espresso powder, you could try this one. And yes, they’re amazing with ice cream 🙂
April says
I made these last night and they turned out really well. I substituted monk fruit sugar for the sugar, because I’m pre-diabetic, and applesauce instead of the flax egg. The tops weren’t shiny, but they had a nice, rich, fudgy taste. They were a bit too sweet for me. I think next time, I’ll cut back on the sugar. They were so sweet, I think maybe they’d work better as brownie bites. Easy to make, though!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad they turned out well for you, April! That makes sense about the sweetness with your swaps 🙂
Ashley M. says
Made this as written except I subbed the warm water for the flax egg with espresso and used mini chips instead of regular chocolate chips. Really great flavor, the top wasn't as crackly as I'd like but the corners were chewy and the interior was gooey. I don't love the look or texture of having chips mixed into it so I may try making this with all the chips melted instead of reserving some to mix in. Regardless, I will be making this recipe the next time I want brownies!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh wow, love that idea! So happy you enjoyed them, Ashley! 🙂
Diana says
It was very good though it was not thick.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed them, Diana! If you want them thicker you can try using a slightly smaller pan 🙂