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
Diana says
Just finished patiently waiting for these to cool so I could dig in. Worth the wait! Easy recipe and so delicious! Will definitely be making again!
Sarabeth Emet says
Hi, wanted to participate and needed to change the recipe in order to make it low sugar and gluten free. I tend to substitute sugar with mashed bananas, and enjoy using oats in a cold process overnight refrigerator no bake. Then I decided to make oat bars, which turned out really well! Will send picture. Thank you for the delicious inspiration! I followed your brownie recipe mostly, substituting as needed. I call these, Inspired Low Sugar Gluten Free Brownie Oat Bars. Quick Recipe: 2c oats ground in food processor to make flour, 2tbsp ground flax seed + 6tbsp water to make flax egg, 1/4-1/2c cocoa powder, 1/2c mashed banana, 1/4c plant milk (coconut milk best). Mix all to combine, pour into silicone loaf pan and fit with fingers or back of spoon. Cold process in refrigerator overnight. Invert onto cutting board to slice. Enjoy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing that Sarabeth! I love hearing how people adapt recipes to suit their needs. Your brownie oat bars sound delicious 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Diana! I’m so glad you enjoyed them. Worth the wait indeed 😊
Dana says
These brownies are amazing! Rich and fudgy goodness!! They are super quick and easy if you need a last minute dessert!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Dana! I’m so glad you loved the brownies. They’re perfect for a quick last-minute dessert 😊
Felicia Balezentes says
These brownies are so fudgy and gooey. I will definitely be making them again. I made a total mess of my kitchen when I looked away for a moment while whisking in my drying ingredients.. oops! I added walnuts, and my husband asked me to add coconut. The only thing I found unusual was that I baked them 20 minutes longer than the recipe called for and the toothpick still didn’t come out clean.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Felicia! Ovens can vary quite a bit, so baking longer sometimes happens. The brownies will also firm up as they cool. Love the walnut and coconut additions 😊
Wendy Tilley says
Super Fudgy! Super easy! I love that it's one bowl and uses pantry ingredients (which means I can make these often!).
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Wendy! I’m so glad you enjoyed them. One bowl recipes are the best 😊
Joan says
I made these with spelt flour, cuz that’s what I have. It didn’t work for me - had to cook them way too long - and they do taste good- but the edges are way too hard to chew! Not sure why this went south for me, but I will not give up! 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Joan! Spelt flour can behave a bit differently and can make baked goods a little firmer. The all-purpose flour works best here, but I love that you’re experimenting 😊
Nicole says
These were so deliciously fudgy! My new go to recipe for brownies!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Nicole! I’m so happy they’re your new go-to brownies 😊
Laurel says
Rich chewy brownies. I added walnut pieces. Definitely a keeper.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Laurel! Walnuts are such a great addition 😊
Danielle says
These brownies turned out absolutely perfect! Will definitely be my go to brownie recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Danielle! I’m so glad they turned out perfect for you 😊
Kristin Hart says
These were so good! I am no baker (prefer cooking), but this was a great recipe to make for when family came to visit. Simple/easy ingredients that whipped together in no time. I added some unreal dark quinoa gems (vegan smarties) to the top to add some colour/easter/fun vibes.
Heïdi says
Very simple brownie recipe. super rich and chocolatey. Texture is great but I only baked them for about 20 minutes and the sides were starting to crisp up too much already. Maybe it's simply my oven or pan, but I would suggest checking them a few times!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Heïdi! Ovens can definitely vary, so checking early like you did is a great idea 😊
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Kristin! Those quinoa gems sound like such a fun addition 😊
Marty Remis says
Tested by 4 vegans and an opportunivore. Everyone loved them. Took about 8 minutes longer to cook than recipe indicated. One suggestion - for those trying to cut oil, might try with a bit less vegan butter.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Marty! Glad they were a hit with everyone 😊
Debbie Haas says
Great rich chocolaty flavor. I made a few changes...whole wheat flour for white and coconut sugar for white sugar. Turned out fine. Next time I'll use applesauce instead of the vegan butter. My non-vegan grandsons love these!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Debbie! So glad they turned out well with your swaps, and I love that your grandsons enjoyed them too 😊
Jennifer Bebeau says
So fudgy! My family devoured a double batch in 3 days. Another great recipe Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Jennifer! I love hearing that they disappeared so quickly 😊
Julia says
Made these today! So easy and fast!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Julia! So glad you enjoyed them 😊
Tammra Trubenbach says
OMG! These are the best vegan brownies! They are so good and no one would ever know that they are vegan. They are fudgy, dense, and chocolatey. I added a tsp of espresso powder as I believe this really intensifies the chocolate flavor and I used dark chocolate dairy free chips. Definitely will be making these again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you Tammra! Espresso powder is such a great addition for boosting the chocolate flavor. So glad you loved them! 😊
Carol says
Made these today and in spite of making a couple of mistakes due to being in a hurry, the brownies still came out yummy!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Carol! I love when recipes still turn out great even with a few rushed moments 😊
Sarah G says
Seriously the best brownies I’ve ever made. I’ve made boxed brownies before I came across this recipe, and this recipe is life changing. If you haven’t tried this recipe yet, take this as a sign to make it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you Sarah! That makes me so happy to hear. So glad you love the brownies! 😊
Lynda J says
These are hero brownies!!! Turned out perfectly. Super fudgy and delicious. Thanks Sam, your recipes are the best!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you Lynda! I’m so glad they turned out perfectly for you 😊
Nicole says
Excellent fudgy brownies! My only criticism is in the butter. I'm still working my way through Earth Balance and the flavor is not my favorite. Myself and one non-vegan liked these, but another non-vegan wouldn't take another bite. I will try to win her over with a different butter!
Otherwise, the texture is spot on! I was a little worried about the chia seeds, but they blended in very well. I will also try to get flax seeds before making these again, just to see the difference between the two.
Definitely recommend this one!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much for the thoughtful review, Nicole! If you like next time you could try homemade vegan butter so you can adjust the taste to your preference 🙂 I’m so glad the texture worked well for you, and it’s fun that you tried them with chia too. Thanks again for sharing your experience!
Nicole says
I'm buying butter flavoring now! Fingers crossed it comes soon!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Nice! I hope it works great for you, Nicole 😊
Shannon says
I always use country crock plant based butter. even my husband likes it and he is a butter fanatic!
Nicole says
I'll have to look into that. Thanks for the recommendation!
KAY VICKERS says
would like to know if I can use anything instead of 1 cup of sugar. I'm trying to cut back on sugar?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kay, great question! You can reduce the sugar slightly (about 1/4 cup less) and they should still turn out well, but sugar plays a big role in giving these brownies their fudgy texture and shiny, crackly top. For a swap, coconut sugar can work as a 1:1 substitute, though the brownies will be a bit less sweet and more caramel-like in flavor. I wouldn’t recommend liquid sweeteners like maple syrup here, as they will change the texture too much. I hope that helps!
Theresa Preston says
Why did signing up for the recipe automatically spam my inbox?!?!? NOT COOL!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh no, I’m sorry about that! That definitely shouldn’t be happening. It’s possible you were subscribed to receive emails, but you can unsubscribe at any time using the link at the bottom of any email. If you’re still having trouble, feel free to reach out and I can help sort it out for you 😊