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!
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.
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:
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 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.
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.
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.
Easy Fudgy Vegan Brownies
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
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
Nutrition
Jason says
Love these brownies and several non vegan friends I’ve given them to also love them! One struggle I often had when making them was “spreading” the batter into the pan as it was thick and sticky. It’s a bit more wasteful than I usually like to be but I found it you get a second square of parchment paper you can do your best to spread the batter and then use the second sheet of parchment to place on top of the brownies and push down lightly with your hands to spread out the batter. I found it has made more uniform brownies vs my first few tried.
Sam Turnbull says
So happy you enjoyed them!
Michele says
Looks great, but I’m wondering whether you’ve tried using oil instead of melting vegan butter? Sounds like the recipe fails are from the great difference between brands & styles of vegan butter…