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
KD says
So fudgy! I was a little disappointed that they weren’t thicker. I used the chia seed option and maybe I didn’t grind them well enough because the brownies had an odd texture.
I’d definitely try them again because the chocolate flavor was super. I may try the tahini idea someone else used as I looove tahini. Thanks for the recipe, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed the flavor, KD! If using chia, grinding it really well helps keep the texture smooth 🙂
Rose says
These are so good! I love the the texture of them.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved them, Rose! 🙂
Barbra says
Family is coming for dinner tonight and the perfect time to make Sam’s decadent chocolate brownies! Such an easy recipe to follow, clear instructions with not too many ingredients and lots of omega-3‘s in there for a little extra nutritional value! They are delicious! Crunchy and chewy on the outside, gooey on the inside! Everyone is going to love them!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved them, Barbra! 🙂
Emily says
So good! It definitely recommend adding the sea salt when they’re hot out of the oven. Makes a great contrast and brings out the deep chocolate flavor.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great tip, thanks for sharing, Emily! 🙂
Allison says
These are the best vegan brownies I've ever made! And so easy (I'm not a baker!). 10/10, will be making again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved them, Allison! 🙂
Marco says
I absolutely loved these brownies! Shared them with non-vegan family and they were so impressed.
These brownies don’t rise very much (from my experience), but that’s offset by just how deliciously fudgy they are and how simple this recipe is to make.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved them, Marco! 🙂
Lynn says
Chocolate Heaven. Absolutely Chocolate Heaven.♥️🥰
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved them, Lynn! 🙂
Paul says
Shockingly good - so good, my fiance and I finished the entire pan in one sitting! I'm not sure why I was so surprised by how well these turned out, because I have always had good luck with Sam's recipes.
She described them as delicious and fudgy. They are exactly that, with the beautiful chewy top layer that all good brownies need to have. I left mine the TINIEST bit under-baked(on purpose, I like them dense), but I think the richness will shine through no matter what level of "done" you prefer.
These brownies are simple to put together and only require SLIGHTLY more prep than a standard boxed mix. I followed the recipe exactly, including the added espresso powder that was recommended. If you have it on hand, I highly recommend using it. The espresso enhances the chocolatey flavor in all the right ways.
Before I baked mine off, I also sprinkled some flaky Maldon salt on top - a nice touch if you like a dessert that is sweet and salty!
I'd recommend this recipe to anyone. They're simple to make with a great payoff!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to read, Paul! Thank you so much for the kind words 🙂
Shelley says
Ok, these brownies are dangerously good. I say dangerous because it's too easy to have these ingredients in the pantry at all times and also for the ease at which to make them. We do try and only make them when we're having friends over but now our friends are visiting a little too often. haha
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love this!! So happy you enjoyed them, Shelley! 🙂
K says
SO FUDGY and decadent. I ended up substituting the flax egg with a 1/4 cup of applesauce and it worked out okay!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy they turned out well, K! 🙂
Stephanie says
Loved these brownies! They are so easy to make and turned out super fudgy and decadent. I like the little crunch of chocolate chips to give a texture contrast. I will definitely make them again. For a mix-in, I wonder how peanut butter would taste.
Thanks for another great recipe, Sam! I made these for the Cook with Sam Club and can’t wait for next month’s recipe. What a fun idea to cook together.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved them, Stephanie! Peanut butter would be delicious in these. And yay! So happy you love the challenge, it's been so much fun!! 🙂
Carla says
These brownies were so fudgy and delicious. Loved the texture. I do wish they were a little bit thicker, but that is a personal preference.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them, Carla! 🙂
Meghan Barbay says
My goodness, these were delicious brownies! I m I made them about a month ago and they came out more cake-like, and I didn't really care for them. But after going through and reading all the reviews again, I decided that I musthave made a mistake somehow! So I made these brownies again last night and followed the recipe to a T. They are incredible! I think my mistake before could have been that I didn't whisk the wet ingredients, so be sure to do that!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I’m so happy they worked out the second time and that you loved them. Thank you so much for sharing that tip too, I’m sure it will help other readers! 🙂
Karry says
These brownies are delicious. I highly recommend adding a bit of espresso powder, it really adds a pop to the chocolate flavour.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum, espresso powder is such a great idea! So glad you enjoyed the brownies, thank you for sharing that tip! 🙂
Dorane Brower says
They were great. I cut the fat by 1/3 and they were still rich and fudgy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s amazing, I love that they still turned out rich and fudgy with less fat! Thanks so much for sharing, Dorane 🙂
Emiley says
I made these for the March Cook with Sam challenge. Simple and good! My market didn't have a good vegan butter, so I subbed tahini.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Emiley! Tahini is such a fun swap!! Glad they turned out well 😊
Zosia says
I am one of the few who had texture issues and found them oily. I think what it comes down to is that I used coconut oil and there's such a low ratio of the flour/dry ingredients. Also, my eye-balling of the amount just *may* have been too generous! 😉 And as others have commented, the quality of ingredients makes a difference too. I'd guess my chocolate chips were on the oilier side too. They were wonderfully fudgy with the desired crack top though, but fell apart easily, especially after freezing (the reheating just melted the coconut oil).
This was my genius idea though. Nuts are controversial in brownies (love or hate), so rather than a filling, I did three rows with different toppings to find the favourite. I did a row of walnuts, roasted almonds, and cocoa nibs! My favourite was actually the all chocolate version since this was all about the gooey fudgey experience.
So I would definitely want to try these again if wanting a really chocolatey, indulgent treat. I am curious to try subbing with applesauce and/or homemade vegan yogurt. I use the latter in your soft dinner roll recipe as a butter substitute and it works wonderfully.
Thanks for the fun first recipe club adventure! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Zosia! It sounds like the coconut oil and eyeballing the measurements likely affected the texture. This recipe is pretty sensitive to ratios, so using vegan butter and measuring accurately will give the best fudgy, stable result. I love your topping experiment idea though, that’s so fun!
Melissa says
it's hard to get my kids to agree on much, but your recipes don't miss, especially this one! I give it 5* and so do my boys, and sweet-toothed husband. I love the crisp shell!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Melissa! That makes me so happy to hear 😊
Julie says
I made the brownies today and the entire family loved them! They have a wonderful chocolate flavor, and the texture was nice, too. I also liked that I had all the ingredients in the pantry, and they were super easy to make. What a great, sweet treat!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Julie! I love that, pantry ingredients and easy is always a win 😊
Emilie r Casey says
Super easy!!
This recipe has very few steps, simple easy to find ingredients, takes very little time to assemble, can be modified to meet your tastebuds or to match the seasons (think candy cane pieces for xmas or cinnamon and nutmeg for fall) and to top it all off - it's delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Emilie! I love those seasonal ideas, so fun 😊