Fudgy Vegan Brownies

These fudgy vegan brownies are rich and gooey, with the best edges ever! They’re easy to make with simple ingredients.

Vegan brownies usually sneak in ingredients we don’t expect in desserts.

So if chickpea or tofu brownies don’t make your mouth water, these fudgy brownies from the cookbook Fuss-Free Vegan by Sam of It Doesn’t Taste Like Chicken might just hit the spot!

There are no strange ingredients in these vegan fudgy brownies.

Vegan chocolate chips, good-quality unsweetened cocoa powder, dairy-free butter, almond milk, walnuts, and a few common pantry staples combine in a single bowl to give you rich, dark brownies that are flaky on top and gooey in the center. So good!

Want a decadent dessert experience you won’t even feel guilty about?

Heat and enjoy warm, gooey brownies with cold delights like our creamy vegan vanilla bean ice cream and healthy peanut butter cup smoothie!

Why You’ll Love This Vegan Brownie Recipe 

• These fudgy vegan brownies are rich and gooey with the perfect flaky top—it’s truly hard to believe they’re vegan!
• This vegan brownie recipe uses basic pantry ingredients. No strange vegan substitutes are needed. 
• End your party on a high note with these seriously fudgy brownies. They’re good for any occasion, whether served on their own or with other sweets like vegan strawberry ice cream or caramel cheesecake martini!

Ingredients And Substitutions For Fudgy Vegan Brownies

Vegan chocolate chips – For the most chocolatey bite, this plant based brownie recipe is made with vegan chocolate chips AND cocoa powder.

Vegan butter – Makes rich and ultra-fudgy vegan brownies. 

White sugar – Granulated sugar adds just enough sweetness to the vegan fudge brownies. Coconut sugar also works. 

Almond milk – Almond milk substitutes regular milk in these dairy-free brownies. 

Vanilla extract – Rounds out the dark chocolate flavor in this vegan brownies recipe. You can also use almond extract to add complexity.

All-purpose flour – Feel free to use gluten-free all-purpose flour for GF brownies.

Cocoa powder – You can use Dutch-process or natural unsweetened cocoa powder.

Baking powder – These vegan fudge brownies are made with just enough leavener to give them a nice, thick texture. 

Salt – Enhances the rich chocolate flavor of the vegan brownies. Some also like to add espresso powder to their batter for the same reason.

Walnuts – They’re optional, but the added crunch of walnuts is fabulous with the gooey texture of these brownies.

Non-stick spray – For lightly greasing the lined baking pan. 

Serve these ooey gooey vegan fudge brownies with a quick raspberry coulis on top! Just blend fresh raspberries with agave and a bit of lemon juice, strain, and refrigerate until the mixture thickens a bit. 

Tips For Making Vegan Brownies

Do Not Overmix the Batter

Mix the batter just until combined or when you no longer see streaks of dry ingredients. Overmixing can cause brownies to sink in the middle!

Cut the Perfect Brownies

For easier removal, line the baking pan with parchment paper and use the overhang to lift the brownies out. Allow them to cool completely before slicing. Cut the vegan brownies with long strokes instead of a sawing motion. 

Storage Tips

Let the fudgy vegan brownies cool completely, then cover them with foil or plastic wrap. For the best texture, store the brownies at room temperature for up to 3 days. You can also keep the leftover brownies in an airtight container in the fridge for up to 5 days.

Plant Based Brownie Recipe FAQs

More Delicious Vegan Dessert Recipes

• Spooky Slasher Brownies
• Black Bean Brownies
• Chocolate Tart
• Chocolate Molten Lava Cake
• Mexican Hot Chocolate Mousse (Use vegan dark chocolate)

I found this recipe for Vegan Fudge that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.

Fudgy Vegan Brownies

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These fudgy vegan brownies are rich and gooey, with the best edges ever! They're easy to make with simple ingredients.

Louisa

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Equipment

• 8 x 8 Baking pan
• Parchment paper
• Mixing Bowl
• Rubber spatula

Ingredients

• 1 cup vegan chocolate chips
• 1/2 cup vegan butter
• 1 cup white sugar
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup walnuts (optional)
• Non-stick spray

Instructions

• Preheat the oven to 350°F and line the baking pan with parchment paper for easier removal. Lightly coat the paper with non-stick spray.
• Melt the chocolate chips and butter in a small saucepan. Remove from the heat just as they melted to avoid burning the chocolate.
• Pour the mixture into a bowl and add the sugar, milk, and vanilla extract. Mix well, then add the flour, cocoa powder, baking powder, and salt. Mix just until the batter comes together, then fold in the walnuts.
• Pour the brownie batter into the prepared baking pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs and the brownies are pulling away from the sides of the pan.
• Allow your fudgy vegan brownies to cool before slicing.

Notes

• Mix the batter just until combined or when you no longer see streaks of dry ingredients. Overmixing can cause brownies to sink in the middle!
• For easier removal, line the baking pan with parchment paper and use the overhang to lift the brownies out. Allow them to cool completely before slicing. Cut the vegan brownies with long strokes instead of a sawing motion. 
• Let the fudgy vegan brownies cool completely, then cover them with foil or plastic wrap. For the best texture, store the brownies at room temperature for up to 3 days. You can also keep the leftover brownies in an airtight container in the fridge for up to 5 days.

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Excerpted from Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized. Copyright © 2017 Samantha Turnbull. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.