Fudgy Vegan Brownies (One Bowl, Chocolatey & Decadent!)

3 brownies stacked on plate with text overlay that reads fudgy vegan brownies.

4.85 from 107 votes

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.

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: 9 big brownies

Author: Sam Turnbull

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

US Customary - Metric

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

Gluten-Free Option: Use a 1:1 gluten-free flour blend such as Bob’s Red Mill Gluten Free 1-to-1. The brownies may be slightly softer but still come out wonderfully fudgy.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/easy-fudgy-vegan-brownies/

Scan the QR code for updates, tips, and to ask me any questions!