The BEST Vegan Brownies (Easy + Fudgy)

Looking for the best vegan brownies? Look no further than this fudgy, easy, and indulgent recipe, perfect for satisfying your sweet tooth!

Brownies are a classic dessert that is loved by all. With their rich, chocolatey flavor and melt-in-your-mouth texture, they're the perfect treat when you're craving something decadent.

Whether you prefer them plain or loaded with delicious toppings, brownies are a crowd-pleaser that never goes out of style.

This amazing vegan dessert can be enjoyed all year round. Brownies are perfect for casual gatherings, parties, and potlucks, and can be decorated with seasonal toppings for a festive touch.

There are many delicious options to serve with vegan brownies like: fresh fruit, vegan ice cream, vegan whipped cream, non-dairy yogurt, or a drizzle of vegan caramel or chocolate sauce.

🧾 Ingredients

• Vegan butter: Provides a rich, creamy flavor and texture without the use of dairy products.
• Granulated sugar: Adds sweetness to the recipe and helps the brownies form a crisp outer layer.
• Brown sugar: Gives the brownies a delicious, caramel-like flavor and helps them stay moist.
• Flax eggs: A vegan egg substitute made from ground flaxseeds and water, which helps bind the ingredients together and adds moisture.
• Vanilla extract: Enhances the flavor of the brownies with its sweet and aromatic taste.
• Salt: Balances the sweetness of the brownies and brings out the chocolate flavor.
• Unsweetened cocoa powder: Provides a rich, chocolatey taste and deep brown color to the brownies.
• All-purpose flour: Gives the brownies structure and helps them hold their shape.
• Non-dairy chocolate chips: Add extra chocolatey goodness and melty texture to the brownies.

See the recipe card below for a full list of ingredients and measurements.

🔪 Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a 7x11 inch pan (about 18x28 cm) with parchment paper or aluminum foil. Set aside.

Step 2: Prepare the flax eggs by mixing the ground flaxseed with the water, and let the mixture rest at room temperature for at least 5 minutes.

Step 3: In a large bowl, combine the vegan butter, granulated sugar, and brown sugar. Whisk until well mixed.

Step 4: Add the flax eggs and vanilla extract, and whisk again until fully incorporated.

Step 5: Stir in the cocoa powder, flour, and salt until just combined.

Step 6: Fold in 1 cup (180 g) of chocolate chips until evenly distributed.

Step 7: Pour the batter into the prepared pan, and smooth out the top evenly. Sprinkle the remaining chocolate chips (¼ cup or 45 g) over the top.

Step 8: Bake for 35-40 minutes. Remove from the oven and let the brownies cool down in the pan for 30 minutes, then cool down completely on a cooling rack before slicing them into 12-16 servings.

📋 Substitutions

Here are some possible substitutions for these ingredients:

• Vegan butter: You can also use margarine as a substitute, any type of oil like coconut, canola, sunflower oil, vegetable shortening, or even nut butter.
• Granulated sugar and brown sugar: You can use any type of sweetener that you prefer, such as maple syrup, agave nectar, or coconut sugar.
• Flax eggs: You can use other types of egg substitutes, such as chia seeds, applesauce, mashed banana, or commercial egg replacers.
• Unsweetened cocoa powder: You can use other types of cocoa powder, such as Dutch-processed cocoa powder or raw cacao powder.
• All-purpose flour: You can use other types of flour, such as whole wheat flour, or a gluten-free flour blend.

🔁 Variations

Here are some variations you can try with this recipe:

• Add chopped nuts, such as walnuts or pecans, for some crunch.
• Swap out the non-dairy chocolate chips for a different flavor, like dark chocolate or white chocolate chips.
• Mix in some shredded coconut for a tropical twist.
• For a mint chocolate flavor, add ½ teaspoon of peppermint extract to the batter.
• Sprinkle a pinch of sea salt over the top of the batter before baking for a sweet and salty combo.

🍽 Equipment

To make this recipe you'll need:

• Mixing bowls: To mix the ingredients together.
• Measuring cups and spoons: To measure out the ingredients accurately. You can also use a scale.
• Whisk or electric mixer: To mix the ingredients together and create a smooth batter.
• Baking pan: To bake the brownies in the oven.
• Parchment paper or aluminum foil: To line the baking pan and prevent the brownies from sticking.
• Oven mitts or kitchen towels: To handle the hot baking pan when removing it from the oven.
• Cooling rack: To let the brownies cool down before slicing and serving.
• Knife or spatula: To cut the brownies into slices and serve them.

❄️ Storage

• Room temperature: Store them in an airtight container at room temperature for up to 3-4 days. Make sure to keep them in a cool, dry place away from direct sunlight.
• Refrigerator: If you want your brownies to last a bit longer, you can store them in the refrigerator for up to a week. Again, make sure they are in an airtight container.
• Freezer: Brownies can be frozen for up to 3 months. Wrap them tightly in plastic wrap or aluminum foil, and place them in an airtight container or freezer bag.
• Thaw: When you're ready to eat them, thaw them at room temperature or in the refrigerator before serving.
• Separate layers: When storing multiple layers of brownies, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.

💭 Expert tips

• Don't overmix the batter. Once the dry ingredients are added, mix until just combined. Overmixing can lead to tough brownies.
• Use parchment paper or aluminum foil to line the pan. This will make it easier to remove the brownies from the pan and will also make cleanup easier.
• Let the brownies cool completely before cutting. This will allow them to set and will prevent them from falling apart.
• If you want a fudgier texture, use less flour and bake the brownies for a shorter amount of time.
• For a cake-like texture, use more flour and bake for a longer amount of time.
• If you're using a glass baking dish, reduce the oven temperature by 25ºF or 15ºC to prevent over-browning.

❓Recipe FAQs

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📖 Recipe

The BEST Vegan Brownies (Easy + Fudgy)

Looking for the best vegan brownies? Look no further than this fudgy, easy, and indulgent recipe, perfect for satisfying your sweet tooth!

4.67 from 6 votes

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Course: Dessert

Cuisine: American

Diet: Vegan

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 16

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ 4 flax eggs, 4 tablespoons ground flaxseed + ¾ cup water (180 ml)
• ▢ 1 cup vegan butter, melted
• ▢ 1 cup granulated sugar
• ▢ 1 cup brown sugar, lightly packed
• ▢ 2 teaspoons vanilla extract
• ▢ ½ teaspoon salt
• ▢ 1 cup unsweetened cocoa powder
• ▢ 1 cup all-purpose flour
• ▢ 1 and ¼ cups non-dairy chocolate chips, or finely chopped dark chocolate

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350°F (180°C) and line a 7x11 inch pan (about 18x28 cm) with parchment paper or aluminum foil. Set aside.
• Prepare the flax eggs by mixing the ground flaxseed with the water, and let the mixture rest at room temperature for at least 5 minutes.
• In a large bowl, combine the vegan butter, granulated sugar, and brown sugar. Whisk until well mixed.
• Add the flax eggs and vanilla extract, and whisk again until fully incorporated.
• Stir in the cocoa powder, flour, and salt until just combined.
• Fold in 1 cup (180 g) of chocolate chips until evenly distributed.
• Pour the batter into the prepared pan, and smooth out the top evenly. Sprinkle the remaining chocolate chips (¼ cup or 45 g) over the top.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. If it comes out with wet batter, the brownies need more time to bake.
• Remove from the oven and let the brownies cool down in the pan for 30 minutes.
• Then, using the parchment paper, carefully remove the brownies from the pan and let them cool completely on a cooling rack before slicing them into 12-16 servings.

Notes

Substitutions:

• Vegan butter: You can also use margarine as a substitute, any type of oil like coconut, canola, sunflower oil, vegetable shortening, or even nut butter.
• Granulated sugar and brown sugar: You can use any type of sweetener that you prefer, such as maple syrup, agave nectar, or coconut sugar.
• Flax eggs: You can use other types of egg substitutes, such as chia seeds, applesauce, mashed banana, or commercial egg replacers.
• Unsweetened cocoa powder: You can use other types of cocoa powder, such as Dutch-processed cocoa powder or raw cacao powder.
• All-purpose flour: You can use other types of flour, such as whole wheat flour, or a gluten-free flour blend.

Variations:

• Add chopped nuts, such as walnuts or pecans, for some crunch.
• Swap out the non-dairy chocolate chips for a different flavor, like dark chocolate or white chocolate chips.
• Mix in some shredded coconut for a tropical twist.
• For a mint chocolate flavor, add ½ teaspoon of peppermint extract to the batter.
• Sprinkle a pinch of sea salt over the top of the batter before baking for a sweet and salty combo.

Storage:

• Room temperature: Store them in an airtight container at room temperature for up to 3-4 days. Make sure to keep them in a cool, dry place away from direct sunlight.
• Refrigerator: If you want your brownies to last a bit longer, you can store them in the refrigerator for up to a week. Again, make sure they are in an airtight container.
• Freezer: Brownies can be frozen for up to 3 months. Wrap them tightly in plastic wrap or aluminum foil, and place them in an airtight container or freezer bag.
• Thaw: When you're ready to eat them, thaw them at room temperature or in the refrigerator before serving.
• Separate layers: When storing multiple layers of brownies, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 44g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 165mg | Potassium: 132mg | Fiber: 4g | Sugar: 33g | Vitamin A: 0.2IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 2mg

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