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    Recipes » Easy Fudgy Vegan Brownies

    March 10, 2021 29 Comments

    Easy Fudgy Vegan Brownies

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    Chocolate lovers rejoice! Today I'm sharing with you my brand new recipe for Easy Fudgy Vegan Brownies. These aren't no sad cakey brownies (does anyone actually like cakey brownies)? These are super rich, super lush, super chocolatey, and incredibly FUDGY. This vegan brownies recipe is easy to make, and it also freezes very well. So I love to whip up a batch, toss em in the freezer, and then I have a brownie to grab whenever chocolatey cravings strike!

    Easy Fudgy Vegan Brownies! These are super rich, super lush, super chocolatey, and incredibly FUDGY. This vegan brownies recipe is easy to make, and it also freezes very well. Just 10 simple ingredients you likely already have in your pantry, and just 10 minutes of prep time (plus 35 minutes cooking time). Chewy on the outside, gooey on the inside. Yes please! #itdoesnttastelikechicken #veganbaking #vegandesserts

    I wanted to post this recipe for two main reasons:

    Reason 1: brownies. Need I say more?

    Reason 2: in my first cookbook Fuss-Free Vegan, there is only one recipe that seems to deliver inconsistent results, and that is, you guessed it, my brownie recipe. For about 50% of people the recipe turns out gorgeously, but for the remaining 50% it unfortunately seems to result in a puddle. (A chocolatey delicious puddle, but still not the results we were going for).

    So I wanted to rectify this by posting a new and improved recipe that I hope will knock your socks off! These easy vegan fudgy brownies work every time.

    Easy Fudgy Vegan Brownies! These are super rich, super lush, super chocolatey, and incredibly FUDGY. This vegan brownies recipe is easy to make, and it also freezes very well. Just 10 simple ingredients you likely already have in your pantry, and just 10 minutes of prep time (plus 35 minutes cooking time). Chewy on the outside, gooey on the inside. Yes please! #itdoesnttastelikechicken #veganbaking #vegandesserts

    Just 10 simple ingredients you likely already have in your pantry, and just 10 minutes of prep time (plus 35 minutes cooking time). Chewy on the outside, gooey on the inside. Yes please!

    How to make Easy Fudgy Vegan Brownies:

    Melt the vegan butter and chocolate chips together.

    In a small bowl, mix together the water and ground chia, set aside. If using flax it will take about 10 minutes to thicken. If using chia it will thicken almost instantly.

    In a large microwave-safe bowl, add the vegan butter and ¼ cup chocolate chips. Melt the vegan butter and chocolate in the microwave stopping to stir every 20 seconds. Once it is almost melted (there will still be a few chips or small pieces left), remove it from the microwave and stir to finish melting. (This ensures you don't burn the chocolate). Remove from the microwave and whisk well to combine.

    Add all the remaining ingredients and mix to make a thick batter.

    Add the flaxe or chia mixture, sugar, and vanilla extract to the melted chocolate and butter and mix well. Lastly add the cocoa powder, flour, baking powder, salt, and the remaining ¼ chocolate chips and mix well to make a thick batter.

    Spread the brownie batter into the pan and bake for 30 - 35 mintues

    Evenly spread into the prepared baking pan, and bak 30 - 35 minutes until a toothpick inserted into the center comes out with just a few wet crumbs (but no wet batter). You may have to test a few areas incase you hit a chocolate chip. Allow to cool completely in the pan before removing and slicing.

    Easy Fudgy Vegan Brownies! These are super rich, super lush, super chocolatey, and incredibly FUDGY. This vegan brownies recipe is easy to make, and it also freezes very well. Just 10 simple ingredients you likely already have in your pantry, and just 10 minutes of prep time (plus 35 minutes cooking time). Chewy on the outside, gooey on the inside. Yes please! #itdoesnttastelikechicken #veganbaking #vegandesserts

    Welcome to brownie bliss! Easy fudgy vegan brownies are delicious served with a glass of cashew milk, a nice cup of coffee, or even a glass of red wine for a real treat.

    Bon appetegan!

    Sam Turnbull.

    Print Recipe
    5 from 3 votes

    Easy Fudgy Vegan Brownies

    These are super rich, super lush, super chocolatey, and incredibly FUDGY. This vegan brownies recipe is easy to make, and it also freezes very well. Just 10 simple ingredients you likely already have in your pantry, and just 10 minutes of prep time (plus 35 minutes cooking time). Chewy on the outside, gooey on the inside. Yes please!
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Servings: 9 large brownies
    Calories: 248kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 6 tablespoons warm water
    • 3 tablespoons ground flax or ground chia seeds
    • 6 tablespoons vegan butter
    • ½ cup vegan chocolate chips, divided
    • 1 cup white sugar
    • 1 teaspoon vanilla extract
    • ½ cup cocoa powder
    • ½ cup all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    US Customary - Metric

    Instructions

    • Preheat your oven to 350F (180C). Line an 8" x 8" square pan with parchment paper, leaving an overhang on the sides which will make it easier to remove the brownies.
    • In a small bowl, mix together the water and flax or chia, set aside. If using flax it will take about 10 minutes to thicken. If using chia it will thicken almost instantly.
    • In a large microwave safe bowl, add the vegan butter and ¼ cup chocolate chips. Melt the vegan butter and chocolate in the microwave stopping to stir every 20 seconds. Once it is almost melted (there will still be a few chips or small pieces left), remove it from the microwave and stir to finish melting. (This ensures you don't burn the chocolate). Remove from the microwave and whisk well to combine.
    • Add the flax or chia mixture, sugar, and vanilla extract to the melted chocolate and butter and mix well. Lastly add the cocoa powder, flour, baking powder, salt, and the remaining ¼ chocolate chips and mix well to make a thick batter.
    • Evenly spread into the prepared baking pan, and bak 30 - 35 minutes until a toothpick inserted into the center comes out with just a few wet crumbs (but no wet batter). You may have to test a few areas incase you hit a chocolate chip. Allow to cool completely in the pan before removing and slicing.

    Notes

    Make ahead & Freezing: Store prepared and cooled brownies in an air-tight container in the fridge for up to a week, or they also freeze very well. 
     

    Nutrition

    Serving: 1brownie (recipe makes 9 brownies) | Calories: 248kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 128mg | Potassium: 123mg | Fiber: 4g | Sugar: 27g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken


    Previous Post: « 35 Easy Vegan Recipes for Every Meal!
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    Reader Interactions

    Comments

    1. Sayani says

      April 12, 2021 at 10:29 pm

      Hi Sam! I'm a big fan of your recipes, especially the baked tofu bites and the super-fluffy vanilla cake. Just wondering if you used natural or Dutch-processed cocoa powder for this recipe? I would love to give this recipe a whirl but I only have natural cocoa powder in my house and don't want to risk ruining a batch with the wrong variety of cocoa powder. Thanks so much for clarifying!

      Reply
    2. Kellye says

      April 03, 2021 at 10:26 pm

      Although we are not vegan I wanted to add more vegan dishes to our menu and stumbled across these brownies. They are THE BEST brownies I have ever had hands down! I had ground flax seed on hand and used it. Since I didn't have vegan butter I used 3 T of regular butter and 3 T of olive oil. I cut the sugar by 1/3 and they are still plenty sweet. Other than these substitutions I made the recipe exactly as instructed. Couldn't be happier with the results:)

      Reply
      • Sam Turnbull says

        April 08, 2021 at 11:23 am

        Haha I love that!!! Thrilled you enjoyed them so much Kellye!

        Reply
    3. Deenie says

      March 21, 2021 at 10:16 pm

      No worries, but what I meant is that in this recipe it does actually convert them for some reason, wrongly - 1/4 tsp salt shows up as 1tsp metric, which was rather too much unfortunately!

      Reply
      • Sam Turnbull says

        March 25, 2021 at 4:20 pm

        Oh! I see! I fixed it now. That's weird that that happened! Sorry about that Deenie 🙂

        Reply
    4. Deenie says

      March 16, 2021 at 2:25 am

      Just letting you know that the metric conversion isn't working for the salt and baking powder - unfortunately I missed this and thus mine turned out rather salty and cakey 😛 But I can tell it's a great recipe, so will try it again in future, thanks!

      Reply
      • Sam Turnbull says

        March 21, 2021 at 12:06 pm

        Hi Deenie, the conversion is automatic but it never converts teaspoons, it always keeps them the same. 1 teaspoon is 5 mls. Hope that helps!

        Reply
    5. Danielle says

      March 15, 2021 at 2:40 pm

      Just made these! They are decadent!
      So I was one of those people who had trouble with the first brownie recipe. I have no idea why, they tasted delicious but they came out crumbly and fudgy at the same time. So that was interesting. BUT I just made this version and had perfect success and they taste amazing. Fudgy inside, just slightly crisp on the edges. I added walnuts to mine as well, fantastic!
      I can’t wait to bring these to family functions. Easy to make and no one will ever know they are vegan 😉

      Reply
      • Sam Turnbull says

        March 21, 2021 at 12:03 pm

        Amazing! So thrilled they turned out perfectly for you Danielle 🙂

        Reply
    6. Jayde says

      March 14, 2021 at 11:09 am

      Can you use only melted chocolate instead of coco powder?

      Reply
      • Sam Turnbull says

        March 21, 2021 at 12:02 pm

        Not for this recipe

        Reply
    7. Gail P Sherman says

      March 13, 2021 at 7:43 pm

      It turns out that if you don't read the instructions and put the full 1/2 cup of melted chocolate chips in the batter you end up with a bit of a mess. A delicious mess, but a mess. I will try to follow the actual directions next time!

      Reply
      • Sam Turnbull says

        March 21, 2021 at 12:02 pm

        Haha! Oh no! Yes, always follow directions carefully, especially when baking 🙂

        Reply
    8. Annie says

      March 11, 2021 at 12:19 am

      Does it matter what kind of vegan butter? Will the spreadable kind work even though it has a higher water content or does it have to be the stick kind? These look like the most perfect brownies & I can’t wait to make them 🙂

      Reply
      • Sam Turnbull says

        March 11, 2021 at 9:02 am

        I used Earth Balance Buttery Spread in the tub. 🙂

        Reply
    9. Milica Yaksich says

      March 10, 2021 at 8:40 pm

      I'd like to make these with walnuts and monk fruit sweetner instead of sugar. Is there anything I need to change in the recipe?

      Reply
      • Sam Turnbull says

        March 11, 2021 at 9:03 am

        I'm not an expert in alternative sugar, so I can't advise on that, but you could stir in 1/4 cup of chopped walnuts at the end and that will add a nice crunch 🙂

        Reply
    10. Kim Emons says

      March 10, 2021 at 3:20 pm

      Just made these. Sam hits the ball out of the park...again! Thank you for the weekly recipes Sam. I love the ease of your recipes and simple recipes. You make vegan cooking, baking so straightforward, there is no reason for people to NOT become vegan.

      Magnificent! Decadent! And just downright yummy!

      Reply
      • Sam Turnbull says

        March 11, 2021 at 9:04 am

        Aww thank you Kim!! That is my goal for sure... make food so good everyone will have no excuse! Haha 🙂

        Reply
    11. Mary Pritschet says

      March 10, 2021 at 2:47 pm

      Can this recipe be made with a sugar substitute... I’m trying to watch my sugar intake.. Thank you

      Reply
      • Yvonne says

        March 16, 2021 at 4:06 pm

        She doesn’t suggest sugar substitute because that’s not her expertise. From what I know (I’m quite a noob), sugar has other functions aside from sweetening in baking. I’m not sure Sam’s purpose is solely for sweetening, if it is I think you can lessen the amount. Hopefully she sees my comment and reply us. I would like to know too! Xx

        Reply
        • Sam Turnbull says

          March 21, 2021 at 12:10 pm

          Hi Yvonne and Mary! Yes I'm really not an expert in alternative sugars. Here is a guide that may help you. 🙂

          Reply
    12. Sarah says

      March 10, 2021 at 12:27 pm

      Can I use ground flax seed instead of chia? Or does it need to be chia for it to work out?

      Reply
      • Sam Turnbull says

        March 10, 2021 at 7:09 pm

        Yes! I meant to add that in, both flax or chia work wonderfully. 🙂

        Reply
    13. Heather says

      March 10, 2021 at 11:38 am

      Do you think flax eggs would work instead of chia seeds? I don't mind the texture of chia seeds, but I know some of my brownie eaters will find them and whine.

      Reply
      • Sam Turnbull says

        March 10, 2021 at 7:10 pm

        Yes you can use flax and it will work wonderfully! The chia and flax seeds need to be ground so there won't be any texture from them 🙂

        Reply
    14. Mindy says

      March 10, 2021 at 11:30 am

      Is ground chia the same as chia seeds? How do I grind up the seeds? The seeds are pretty small. Thanks.

      Reply
      • Lucie says

        March 10, 2021 at 5:58 pm

        Yes, you can use a coffee grinder to grind them up

        Reply
      • Sam Turnbull says

        March 10, 2021 at 7:13 pm

        Yes, it is! You can buy chia seeds already ground, or you can use a high-powered blender, food processor, or coffee grinder to grind the seeds yourself 🙂

        Reply

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's my story →

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