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
Scott says
I had to use a spring form pan because I don't have a square pan. Still, with added pecans and extra chocolate chips, these are the best brownies I've ever had.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Scott! Yay that makes me so happy!! 😊
Fara says
The perfect fudgey brownie. It was really soft and fell apart maybe a little too easily, but I only baked it for 30 minutes. Next time I will do 35 and it should be perfect.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Fara! Yes, a few extra minutes should help it set up perfectly 😊
Cher says
Loved this recipe! Super ooey-gooey and rich with that perfect chocolatey flavor. I might have slightly underbaked mine as it turned out a bit doughy, but honestly it was still delicious. Will definitely make again…just with a couple extra minutes in the oven next time!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Cher! Ooey-gooey is always a win 😄 A couple extra minutes next time should do the trick!
Lindsay says
Brownies are the one recipe I've struggled to reproduce since going vegan! This recipe is easy, accessible, and has one extra twist that levels it up: the tip about getting a shiny top! That's key to good brownies!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Lindsay! Yes!! That shiny top makes all the difference 😍
Charlotte Puderbaugh says
These brownies are everything you want in a brownie. They are scrumptious and especially chocolatey. The fact that they are one bowl is an added bonus. So easy to bake
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Charlotte! I love that 😊 So happy you enjoyed them!
Shelaugh says
Delicious and easy to make. I blinked and the pan was empty!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Shelaugh! Haha I love that! 😄 So glad you enjoyed them!
Alyssa says
These were soo delicious! I was out of vegan butter so I used coconut oil, and they still came super fudgy, if anything a little cispy lol. Definately a new go to!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Alyssa! So great to learn about how coconut oil worked! I’m so glad they still turned out fudgy and delicious 😊
Carrie says
Delicious and just the right amount of chocolate! The top is the best! I ate one with vegan ice cream. Yum!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Carrie! Vegan ice cream with these is such a good combo 😊
Debbie says
Easy and tasty! Thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Debbie! So glad you enjoyed them 😊
Rachel says
These are the best brownies I've ever made. The texture is just perfect: super fudgy, with the crackle top and crunchy edges I've always wanted but never been able to achieve. I first made these as a Valentine's Day present for my wife and it was a huge success as a gift. They're that special!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Rachel, this is such a lovely comment, thank you! I’m so happy they were such a special Valentine’s gift for your wife 😊
Trish says
These brownies were easy to make, fudgy rich. I made sure to whisk the sugar well into the chocolate and the top of the brownies were indeed crackly! No one can stop at one, they just disappeared and now I'll need to make more 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Trish, that crackly top makes me so happy! So glad they were a hit 😊
Petra says
Very addictive brownies. I followed the instructions to a T and they came out perfectly…My sweet spot was 34 mins cooking time for fudgy and sliceable delights. I cut the squares small as they’re a decadent treat for lunchboxes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Petra! Love that you found your perfect bake time, and lunchbox-sized pieces sound like a very smart move 😊
Emily says
These were so yummy! I subbed coconut oil for the butter, added some walnuts, and reduced the sugar to 3/4 c. I found they cooked a little faster than expected, so the edges were actually a little too crisp after 30 minutes. I'm not sure if that's because of the coconut oil, or simply because my oven runs a little hot (which I know it can). I also had a hard time getting them out of the pan without them falling apart (totally my fault for skipping the parchment), so would highly recommend using parchment paper and not just oiling the pan. Either way they were still delicious, and definitely worth making again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Emily! Coconut oil and reduced sugar can definitely make them bake a bit differently, and yes, parchment really helps with getting them out cleanly. So glad they were still delicious 😊
Steph says
A favourite in our household. They are usually eaten before they are cooled down. Sometimes I add nuts for a wee bit of crunch just to mix things up.
Thanks for a great recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Steph! I totally get that, warm brownies are hard to resist 😄 Love the idea of adding nuts too.
Tori says
Pretty tasty!! I made some modifications (ex: apple sauce for butter), and found the good cocoa powder after I'd already used the cheap stuff, oops :/ The batter was very stiff but I was excited to see it spread out and puff in the oven. Definitely on the list to make again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Tori! So glad they still turned out well, and yes, good cocoa powder really makes a difference in this one 😊
Carrie says
These are super fudgy, so much they require a fork to eat! The taste was slightly off for me, I’m guessing I should have used better quality ingredients, particularly the cocoa. Still good enough to eat them all!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Carrie! Glad you enjoyed them. A good cocoa powder can definitely make a difference with chocolate recipes 😊
Hilda Jetter says
Loved the brownies, even though I did think they were a bit oily. Next time I may just reduce the vegan butter BUT they were delicious and it was really hard to have just one, so I didn’t 🤣
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Hilda! Glad you enjoyed them. You can definitely reduce the butter slightly next time if you prefer them a little less rich 😊
Maresa says
These brownies are absolutely scrumptious! They are so gooey and chewy on the inside and crispy on the outside. Nobody in our family could tell these were vegan. I made these for my father’s birthday this past weekend, and they were a favorite! Will be making these again soon.
I used chia seeds that I ground in my spice grinder, and they worked perfectly.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Maresa! I’m so glad they were a hit for your father’s birthday. Great idea grinding the chia seeds too 😊
Cara G says
These brownies are some of the best I've ever had!! They were chewy/crunchy on the bottom and sides and so decadently fudge-y in the middle. The addition of the chocolate chips is an extra bonus. One-bowl and so easy to make too. These will be my go-to recipe from now on.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Cara! I’m so happy you loved them. That makes me so happy!! 😊
Barb says
OMG. Absolutely decadent. Loved the chewy, gooey texture. Just another of my perfect results from your recipes. Thanks so much for sharing them all with us.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Barb! I’m so happy the brownies were a hit 😊