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 These Vegan Brownies Work
- 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
JG says
Hi Sam, I made the recipe and I made sure I did not overmix, even mixing in the chocolate chips with the flour before adding the latter to the wet ingredients. The batter was extremely thick, I could hardly pour and spread it. I only baked for 22 minutes instead of the suggested 30 minutes. Despite all this, the result was a brownie not dry but powdery and falling apart easily. Do you have any suggestions on how to fix the problem?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi JG! Thank you for the detailed note. The batter for these brownies is supposed to be very thick, but “powdery + crumbly” usually means a little too much flour/cocoa, or perhaps a measurment of a liquid ingredient was off. Also if the brownies were baked in a slightly larger pan that could cause them to be dry. I recommended watching the video so you can see what every step is supposed to look like and maybe we can figure out what went wrong. I hope that helps!
Vegan Forthem says
Hi Sam, needless to say I just LOVE your recipes. I do have a question regarding the pan size. No matter which quantity of ingredients is chosen, the size of the pan remains the same. Shouldn't the pan size change depending on the quantity of the ingredients?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question. When you change the serving size, the recipe card adjusts the ingredients, but it can’t automatically update the pan size/bake time. For the original recipe, use an 8×8-inch (20×20 cm) pan. If you double the recipe, use a 9×13-inch (23×33 cm) pan and start checking around 35–45 minutes. If you halve it, use a loaf pan (or a smaller square pan) and start checking around 22–28 minutes. Hope that helps! 😊
Sonit says
Thank you for the information Sam. This weekend treats 🤗💜
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sonit awww yay!! Hope you and your pup love the weekend treats 🤗💜
Joe says
I made these and they turned out fabulous!!! Moist, gooey and crispy edges, every you want in a brownie Sam you never disappoint.!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Joe yay!! 😍 I’m SO happy you loved them. Thank you so much for the great review!
Alexis says
Hi, could I use vegetable/ coconut oil in place of vegan butter?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alexis! Yes—you can swap the vegan butter for oil. Just note coconut oil may add a slight coconut flavor depending on the brand. 😊
Ann says
ANOTHER amazing, delicious, easy recipe from Sam! I had to cook mine several minutes longer because it was still so wobbly when I shook the pan. But my goodness - they are so decadent! Thank you Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ann thank you so much!! 💚 And yes—every oven is a little different, so a few extra minutes is totally normal. I’m so happy you loved them!
Stephanie says
These brownies are scrumptious! No one would guess they are vegan. My family loved them!
Jess @ It Doesn't Taste Like Chicken says
We're happy everyone enjoyed them!
Marie says
These are great. Such a simple and cheap recipe and so good. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them Marie! THanks for the review 🙂
C says
rec'd this recipe notification via email today and decided to make these for the super bowl! 🏈 sooooo tasty. thank you for sharing and resharing
Sam Turnbull @ It Doesn't Taste Like Chicken says
C, I love this!! 🏈😄 So glad you made them for the Super Bowl and loved them—thank you so much for the sweet comment!
Taylor says
I don't have white sugar right now, but I have icing sugar, brown sugar, coconut sugar and maple syrup....could I use any of those?
Jess @ It Doesn't Taste Like Chicken says
In this scenario, brown sugar would likely work best for this recipe. It might deepen the flavor and the color but it should be delicious. Let us know how it turns out!
Carly says
I’m one of the few people that this turned out absolutely horrible for. I used earth balance sticks, and it was too oily. The sides burnt, and the middle boiled. Not enough flour
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carly, I’m sorry to hear they didn’t turn out as expected. This recipe has been tested many times (including by me using Earth Balance from the tub) and has worked well for most readers, so your result isn’t typical. When brownies turn oily or boil in the center, it’s often due to a measuring issue or the butter and chocolate getting too hot during melting, which can cause separation. I appreciate you giving the recipe a try.
clara says
Are the chia seeds and flax optional?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Clara, no they are not, they are an egg substitute in this recipe so you will need them to help bind the brownies properly. I hope that helps!
Michele says
I made these for Thanksgiving and they are outrageously delicious. I made three of your recipes for Thanksgiving and all of them are five star.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Michele!! I am so thrilled everything turned out perfectly for you. I really appreciate you taking the time to leave a comment 🙂
Michaela says
Made them yesterday and they are gone already. So tasty!
Will definitely make them again since they come together so fast.
Maria Barr says
These are sooo good. How can I make these thicker?
Bianca says
Just use a smaller pan 🙂
Christine Tyrell says
Just curious about the chocolate chips that come up when you click the link. those have hydrogenated palm oil. This is terrible for you! are these the ones you're referring to?
Leslie says
Wondering if you can share which vegan butter you use? I’ve made these a few times and sometimes they bubble in the oven & don’t come out consistent.. and it might be my butter- I’m using the avocado oil country crock vegan butter. Is there a better option?
Jess @ IDTLC Support says
Earth Balance or similar works great in this recipe.
Leslie says
Thank you so much! I’ll try it with earth balance! 🙂
Judy Kahn says
The recipe looks great but I am a no-fat (thus no butter) vegan. Any ideas for a substitute? I've used applesauce before but not sure it would work in this recipe. Thanks!
Cindy says
Can I use coconut oil instead of butter?
Jess @ IDTLC Support says
Yes, coconut oil should work in place of butter.
Heather says
I now have two favorite brownie recipes! Yay!
Liz says
This is the best vegan brownie recipe I've found so far! I've made brownies using dates, sweet potatoes, black beans, etc., but this is so much better and so easy. I did use coconut sugar instead of white sugar, but I don't know if that made any difference. Thank you, Sam. We love your recipes!
Sam Turnbull says
Aww wonderful!!! SO happy you love them so much 🙂
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…
Brooke Jensen says
I seriously can’t make brownies without them being wet and oil even if I follow the exact recipe and brand of butter. I don’t get it! Help!