The Ultimate Guide to Fudgy & Chewy Vegan Brownies: Easy Recipe for Chocolate Perfection
Indulge in these incredible Vegan Brownies – truly thick, rich, and intensely chocolate-y masterpieces! Requiring just 10 simple ingredients, they are wonderfully chewy and perfectly fudgy. You’ll be amazed at how effortlessly you can create these delightful treats in your own kitchen.
Estimated reading time: 7 minutes
The Best Fudgy Vegan Brownies You’ll Ever Make
For those who have followed my culinary journey for a while, you might recognize that this recipe for Vegan Brownies is a beloved plant-based adaptation of my Classic, Chewy Fudgy Brownies. That original recipe holds the top spot as my #1 most requested and made dish, consistently baked for family, friends, and, let’s be honest, for my own personal enjoyment. Over time, I’ve received countless requests from many of you for a vegan version, specifically one that incorporates flax eggs. And now, I am thrilled to present it! Prepare to fall head over heels for these truly magical, chocolate-rich vegan brownies.
Veganizing a favorite recipe can sometimes be a breeze, or it can be a challenging endeavor. While some ingredient swaps are straightforward, maintaining the perfect balance of flavors and textures often requires more than simple substitutions. Fortunately, after just a second round of testing, these vegan brownies emerged absolutely perfect. The texture is precisely what you crave in a brownie: rich, incredibly fudgy, deliciously chewy, and bursting with intense chocolate flavor. They are far from cake-like, offering that dense, satisfying bite every time. I must confess, I’m putting myself on a brownie ban until my next birthday because I know I could (and likely would) devour an entire pan myself! Seriously, though, you have to try these incredibly chewy and fudgy vegan chocolate brownies.
Understanding Your Vegan Brownie Ingredients
The ingredients for these fudgy vegan brownies are largely standard pantry staples, with a few thoughtful additions to ensure their plant-based perfection. You’ll find classic components like chocolate chips, flour, and sugar, harmoniously blended with the essential vegan substitutes such as coconut oil and flax eggs. Let’s delve deeper into each ingredient:
- Chocolate Chips: You’ll need two distinct portions of chocolate chips. One portion will be melted to form the rich, gooey base of the brownies, providing that intense chocolate flavor. The second portion is stirred into the batter, ensuring pockets of melty chocolate throughout, creating decadent double chocolate brownies. For best results, use high-quality vegan chocolate chips; many brands now offer dairy-free options in semi-sweet or dark varieties.
- All-Purpose Flour: This recipe calls for 1 cup of all-purpose flour, which provides the foundational structure for our brownies. If you’re looking to incorporate more whole grains, white whole wheat flour can also work well, lending a slightly denser, chewier texture. For a gluten-free option, a good quality 1:1 gluten-free all-purpose flour blend can be used (see notes in the recipe card for more details).
- Sea Salt: I prefer using sea salt in baking as its larger granules and nuanced flavor truly enhance the richness of chocolate. The salt acts as a crucial counterpoint to the sweetness, elevating the overall taste profile. If you choose to use regular table salt, remember that its granules are finer, so I recommend reducing the measurement slightly to avoid over-salting.
- Baking Soda: Just a quarter teaspoon of baking soda is included to provide a subtle lift and contribute to the brownies’ perfect texture, preventing them from becoming too dense without making them overly cakey.
- 2 Flax Eggs: These are a cornerstone of vegan baking, acting as an excellent egg replacer. You can learn how to make a flax egg here, or opt for a convenient store-bought alternative like (affiliate) Bob’s Red Mill Egg Replacer*. While flax eggs perform wonderfully, I personally find the Bob’s Red Mill Egg Replacer to yield a slightly more consistent texture and offer unparalleled ease of use.
- Brown Sugar: Brown sugar is key to achieving that signature chewy and moist brownie texture. Its molasses content adds depth of flavor and contributes significantly to the fudginess. White granulated sugar can be used as a substitute, and pure cane sugar is another option if you prefer a notably sweeter brownie. Coconut sugar is also a fantastic, less refined alternative that can add a caramel-like note.
- Melted Coconut Oil: This ingredient is the perfect vegan substitute for butter, imparting incredible richness and a desirable moist texture to the brownies. For a neutral flavor, opt for refined coconut oil. If you enjoy a subtle coconut essence, unrefined coconut oil works beautifully. You can also successfully substitute with other neutral-flavored oils like vegetable oil or grapeseed oil. The flexibility here ensures delicious results regardless of your preference.
- Water: The precise amount of water, specifically 1/4 cup, is essential for achieving the ideal batter consistency. Adding too much water can dilute the richness and lead to brownies that are less thick and may struggle to hold their shape after baking. It helps create that perfect fudgy consistency without making them watery.
- Pure Vanilla Extract: A teaspoon of pure vanilla extract is non-negotiable! It deepens the chocolate flavor and adds a warm, inviting aroma, making the brownies even more irresistible. Don’t skip this for an extra layer of deliciousness.
*See the comprehensive notes section in the recipe card for additional details and tips on ingredient usage.
How to Make Delicious Vegan Brownies: A Simple Guide
Crafting these delectable vegan brownies is surprisingly simple, involving just 6 straightforward steps. Once your chocolate chips are melted, the process is primarily about combining the remaining ingredients and letting your oven do the rest. Get ready to fill your home with that absolutely wonderful, intoxicating chocolate aroma! For the complete list of ingredients and detailed instructions, please scroll down to the full recipe card.
Step 1: Preheat the Oven. Begin by preheating your oven to 325°F/160°C. This ensures the oven is at the correct temperature when your batter is ready, promoting even baking.
Step 2: Melt the Chocolate Chips. Gently melt the designated chocolate chips. You can do this in the microwave by heating them for one minute, then stirring. If they’re not fully melted, continue microwaving in 30-second intervals, stirring well after each, until smooth and glossy. Alternatively, you can use a double boiler method: place the chocolate chips in a heatproof bowl set over a small pot of simmering water (ensure the bowl doesn’t touch the water), stirring until completely melted.
Step 3: Combine Dry Ingredients. In a medium-sized bowl, whisk together the all-purpose flour, sea salt, and baking soda until they are thoroughly combined. This step is crucial for ensuring leavening agents are evenly distributed throughout the batter. Set this bowl aside.
Step 4: Mix Wet and Dry Ingredients. In a separate, larger bowl, add your prepared flax eggs (or egg replacer), brown sugar, and melted coconut oil. Mix these ingredients thoroughly for about 2 minutes. If you have a hand mixer, whip the mixture on high speed until light and fluffy; otherwise, mix vigorously by hand. Next, incorporate the water and pure vanilla extract, mixing again until just combined.
Now, gently fold the reserved dry mixture into the wet ingredients, along with the melted chocolate chips. Stir for approximately 3 minutes, ensuring all components are well combined without overmixing. Overmixing can lead to tougher brownies, so stop once no streaks of flour remain.
Step 5: Fold in More Chocolate & Bake. Finally, stir in the remaining 1 cup of unmelted chocolate chips. Pour the luscious batter into an 8×8-inch square pan that has been greased, lined with parchment paper, or greased foil-lined. This preparation ensures easy removal of the brownies later. Bake for 35 minutes.
Step 6: Cool Completely and Slice. Once baked, remove the pan from the oven. This is perhaps the most crucial step for achieving perfect fudgy vegan brownies: allow them to cool completely in the pan on a wire rack. This can take up to 2 hours, but it’s essential for them to set properly and prevent crumbling when sliced. Once fully cooled, slice into your desired portion sizes – 9, 12, or 16 squares. Enjoy every rich, chewy bite!
Tips for Success: Achieve Perfect Vegan Brownies Every Time
Baking the perfect batch of fudgy vegan brownies is an art, but with these expert tips, you’ll consistently achieve delicious results. From pan choice to cooling methods, each detail plays a role in creating that irresistible texture and flavor.
- Pan Size Matters Immensely: Do not be tempted to change the pan size! This is absolutely critical for the texture and overall success of your brownies. An 8×8-inch square pan is specified for a reason: it ensures the correct thickness, baking time, and ultimately, that ideal fudgy center. Using a larger pan might result in thinner, crispier brownies that bake too quickly, while a smaller pan could lead to undercooked centers and an overly dense, doughy texture.
- Elevate with Creative Toppings: While these vegan brownies are phenomenal on their own, don’t hesitate to experiment with toppings for an extra layer of indulgence! I wholeheartedly recommend smothering them with homemade pecan butter. The subtle saltiness of the pecan butter perfectly complements the rich, deep chocolate flavor of the brownies, creating an unbelievably satisfying experience. Imagine two of these decadent treats with a tall glass of almond milk, settling in for a Netflix binge – pure bliss! A dollop of my whipped coffee (Dalgona) also tastes phenomenal on top. Other delicious ideas include a dusting of powdered sugar, a drizzle of vegan caramel sauce, a scoop of your favorite vegan vanilla ice cream, or even fresh berries for a touch of tartness.
- For Extra Fudgy Perfection (Chill Out!): If you are a devotee of truly thick, dense, and intensely fudgy brownies – the kind that are far from cake-like – then this tip is for you. Once your brownies have cooled completely at room temperature, transfer the pan to the refrigerator for an hour or two. Chilling helps the fats firm up, resulting in an even denser, chewier, and more intensely fudgy texture that will have you swooning.
- Eliminate the Mess with Proper Pan Prep: Make your life easier and ensure beautiful, clean slices by properly preparing your brownie pan. Lining the 8×8-inch pan with parchment paper, leaving an overhang on two sides, creates “handles” that allow you to easily lift the entire slab of cooled brownies out of the pan. This makes cutting incredibly simple and mess-free. Alternatively, greasing the pan thoroughly and then lining it with greased foil also works well. Furthermore, always ensure the brownies are completely cool before attempting to cut them; warm brownies are much more prone to crumbling and messy edges. A plastic knife can sometimes yield cleaner cuts than a metal one.
- Avoid Over-Baking at All Costs: Over-baked brownies are dry, crumbly, and lose their signature fudgy appeal. To avoid this common pitfall, rely on the trusty toothpick test. Insert a toothpick into the center of the brownies. If it comes out with wet batter clinging to it, they need a few more minutes in the oven. However, if the toothpick emerges with moist crumbs or just a little melted chocolate/gooeyness, they are perfectly done! Remember that brownies continue to cook slightly from residual heat once removed from the oven, so it’s often better to under-bake slightly than over-bake.
How to Store Extra Vegan Brownies for Maximum Freshness
If you manage to have any leftover brownies (a rare feat, I know!), proper storage is key to keeping them fresh and delicious. Place your cooled vegan brownies in an airtight container. They can be stored at room temperature for up to 3-4 days, though I find they often maintain their best texture when refrigerated. When stored in the refrigerator, they will remain fresh for about a week. When you’re ready to enjoy them again, I highly recommend warming them in the microwave for just a few seconds. This brings back their soft, gooey texture, making them taste as if they were freshly baked.
Can I Freeze Homemade Vegan Brownies?
Absolutely! Homemade vegan brownies freeze exceptionally well, making them perfect for meal prep or simply having a delicious treat on hand whenever a craving strikes. For best results, allow the brownies to cool completely and slice them into individual portions. You can then wrap each portion tightly in plastic wrap, or place them in tightly-sealed freezer bags, removing as much air as possible. Alternatively, you can stack them in an airtight freezer-safe container, placing a piece of parchment paper between layers to prevent sticking. Once frozen, these brownies will keep beautifully for 2-3 months. When you’re ready to indulge, it’s best to thaw them overnight in the refrigerator. For an extra special treat, you can then gently warm them in the microwave or a low oven until they are soft and gooey again.
More Irresistible Vegan Dessert Recipes
- Pumpkin Swirl Cheesecake Brownies
- Truly Decadent Vegan Chocolate Cake
- Gluten-Free Fudgy Vegan Almond Flour Brownies
- Classic Vegan Pecan Pie
Frequently Asked Questions About Vegan Brownies
Can I make these vegan brownies gluten-free?
Yes, absolutely! You can easily make these brownies gluten-free by substituting the all-purpose flour with a high-quality 1:1 gluten-free all-purpose flour blend. Ensure your blend contains xanthan gum or add a small amount if it doesn’t, as this helps with structure and chewiness in gluten-free baking. The rest of the ingredients are naturally gluten-free.
What type of chocolate chips should I use for vegan brownies?
For the best flavor and texture, I recommend using good quality vegan semi-sweet or dark chocolate chips. Many brands now offer accidentally vegan or specifically labeled vegan chocolate chips (like Enjoy Life or Lily’s vegan chocolate). Avoid using baking chocolate that contains no sugar, as this will drastically change the sweetness and flavor profile of your brownies. Semi-sweet offers a balanced chocolate flavor, while dark chocolate will yield a more intense, less sweet brownie.
Can I use vegan butter instead of coconut oil?
While coconut oil tends to create a moister and richer product, you can certainly use vegan butter as an equal-part substitute. If opting for vegan butter, ensure it’s a good quality stick butter (not a spread) for best results. Keep in mind that vegan butter may slightly alter the final texture, but it will still produce delicious brownies.
Why are my brownies cakey and not fudgy?
A few factors can contribute to cakey brownies. The most common reasons include overmixing the batter (which develops gluten, leading to a tougher, more cake-like texture), using too much flour, or over-baking. Ensure you measure your flour accurately, mix only until just combined, and always follow the toothpick test described in the tips section to avoid over-baking. Also, don’t forget the importance of proper cooling!
How long do vegan brownies last?
When stored in an airtight container, these vegan brownies will stay fresh at room temperature for 3-4 days, or up to a week in the refrigerator. For longer storage, they freeze beautifully for 2-3 months. Remember, for that ultimate fudgy texture, chilling them in the fridge for a couple of hours after they’ve cooled can make a big difference.
Vegan Brownies (Chewy and Fudgy)
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Ingredients
- 1 cup chocolate chips, melted, (188g)
- 1 cup all purpose flour, (133.75g)
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 flax eggs – Learn how to make a flax egg or see notes*, OR Two Bob’s Red Mill Egg Replacer, I prefer the egg replacer
- ¾ cup brown sugar, or cane sugar or coconut sugar, (158g)
- ½ cup melted coconut oil, or any oil, (100g)
- ¼ cup water
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips, unmelted, (188g)
Instructions
- Preheat oven to 325°F/160°C.
- Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
- In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
- In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. If you have a hand mixer, really whip it all together on high speed, or by hand very vigorously. Add the water and the vanilla extract and mix.
- Add the dry mixture from earlier to the wet mixture along with the melted chocolate chips and stir for about 3 minutes until combined.
- Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes.
- When finished, remove from oven and allow to cool completely in the pan on a wire rack.
- Slice into 9, 12 or 16 slices. Enjoy!
Notes
*Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up. Since flax meal has natural oils in it, it can produce a slightly oil bottom, so I would highly recommend using the egg replacer if you can!
ETA: I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I make two eggs as per the package instructions!
This recipe is vegan.
TO MAKE GLUTEN FREE
You can use gluten free all purpose flour mix.
VERY important notes re the brownies:
- It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
- Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
- Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.
If you try this Vegan Chocolate Chewy Fudgy Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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