Vegan Life > Recipes > Desserts & Sweets > Fudgy Vegan Brownies

Fudgy Vegan Brownies

July 13, 2020

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A close-up view of a brownie turned on its side, with stacks of brownies to the sides.

As a vegan, I have been brownie-deprived for a very long time. I've tried many vegan brownie recipes, and none quite stacked up to the brownies I made from a box as a child, with the chewy edges and fudgy middle. Until now.

These are hands-down the best vegan brownies I've ever had. With a rich chocolate flavor, these fudgy brownies are not only the best vegan brownies I've had, they may be the best brownies period.

A stack of brownies with a hand sprinkling fleur de sel on top.

I like to top them with some flaked sea salt or fleur de sel. They're also delicious with vegan vanilla ice cream and a drizzle of chocolate syrup on top. If you're not sure what brand of ice cream to use, check out the results of my vegan vanilla ice cream taste test.

The ingredients for fudgy vegan brownies, top down view, labeled.
The ingredients for these fudgy vegan brownies.

Please note that these homemade brownies are fudgy brownies, not cakey brownies (in case that's what you're looking for).

This recipe is based on a (non-vegan) recipe from Tessa Arias on her blog Handle the Heat.

Brownies in a pan with a hand using a knife to slice them.

Fudgy Vegan Brownies

5.00 stars from 1 reviews

Yield16 brownies

Prep Time30 minutes

Cook Time30 minutes

Total Time60 minutes

Ingredients

Instructions

  1. Preheat the oven to 350°F (180°C).

  2. Line an 8x8-inch baking pan with 2 sheets of parchment paper, leaving a few inches of overhang on each end (this will make it easier to pull the brownies out cleanly). You could also grease the pan if you prefer.

    A baking pan lined with two pieces of parchment paper.
  3. In a small bowl or measuring cup, mix the water and ground flax and set aside until thickened (approximately 5 minutes) to create your flax eggs.

    Ground flax and water mixed in a bowl.
  4. In a small saucepan, melt the vegan butter over medium-low heat until melted. Add in the sugar and mix well.

    Left: melting vegan butter in a pan; right: mixing in the sugar with vegan butter.
  5. Transfer the butter-sugar mixture to a large mixing bowl and mix in the flax-water mixture, vanilla, and oil.

    Left: wet ingredients added to a bowl before mixing; right: wet ingredients after mixing.
  6. In a separate bowl, sift the cocoa (or cacao), then add it to the wet mixture and mix well.

    Adding cocoa powder to the wet ingredients, before (left) and after (right) mixing.
  7. Sift together the flour, cornstarch, salt, and baking soda, then mix your dry ingredients into the batter.

    Adding dry ingredients to the batter (left: before mixing, right: after mixing).
  8. Fold in your chocolate chips or chunks (if using).

    Chocolate chunks being added to brownie batter (left: before mixing; right: after mixing).
  9. Pour the batter into your prepared pan, and bake at 350°F (180°C) for 28-32 minutes.

    Brownie batter in a lined brownie pan.
  10. (Warning: This is the most difficult step). Allow brownies to cool completely on a wire rack. Then, cut them, sprinkle some fleur de sel on top (if using), and enjoy!

Notes & Hints

These brownies are meant to be fudgy, so they may appear undercooked, even though they're fully cooked!

Sifting your dry ingredients is optional, but I recommend it for best results (it helps eliminate clumps).

Measuring with cups is notoriously inconsistent for ingredients like flour and cocoa powder; so I recommend using the gram measurements (with a digital scale) for this recipe.

Store in an airtight container at room temperature for 3-4 days. For longer storage, these brownies can be frozen by wrapping in parchment paper and putting them in freezer bags.

Nutrition Data

Serving Size: 1/16 of recipe; Calories: 212Fat: 12 g.; Saturated Fat: 4 g.; Cholesterol: 0 mg.; Sodium: 52 mg.; Carbohydrates: 25 g.; Fiber: 2 g.; Sugar: 18 g.; Protein: 2 g.; Vitamin A: 0 mcg. RAE; Vitamin B12: 0 mcg.; Vitamin C: 0 mg.; Vitamin D: 0 mcg.; Calcium: 4 mg.; Iron: 1 mg.; Potassium: 105 mg.; Zinc: 0 mg.

Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.

Four vegan dishes: Creme Brulee, Detroit-style pizza, General Tso's Tofu, and Lemon Tart

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A top down view of vegan brownies, some on a cooling rack, some on a wooden slab, with a dish of cocoa powder on the side.
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