These Vegan Brownies are thick, intensely chocolatey, and wonderfully fudgy. They use just 10 ingredients, bake up chewy and rich, and are surprisingly simple to make.
Estimated reading time: 7 minutes
The Best Fudgy Vegan Brownies
These Vegan Brownies are a plant-based take on a beloved chewy, fudgy classic. The base is rich melted chocolate and oil, combined with flax “eggs” (or a commercial egg replacer) to create that dense, fudgy texture instead of a cakey crumb. The result is thick, ultra-chocolatey squares that stay moist and cut cleanly once fully cooled.
Transforming a favorite into a vegan version can be easy or tricky depending on how ingredients interact. This recipe balances the swaps so the brownies remain dense and chewy. After a test batch, the texture and flavor were spot on.
These brownies are not cakey—they are deeply fudgy and chewy. They have a concentrated chocolate flavor and a tender interior. If you want decadent, rich bars that satisfy a chocolate craving, this recipe delivers.
Notes on the Ingredients
The ingredient list is straightforward, with a few plant-based swaps to keep these brownies vegan while preserving rich texture and flavor.
- Chocolate Chips: Some are melted into the batter and extra chips are folded in for pockets of chocolate throughout.
- All-Purpose Flour: 1 cup provides the structure. White whole wheat can be used if preferred.
- Sea Salt: Enhances chocolate flavor. If using table salt, reduce the amount slightly.
- Baking Soda: A small amount gives a modest lift without making the brownies cakey.
- Flax Eggs (2): Made from ground flax and water, they bind the batter. A powdered egg replacer can be used instead for convenience and a slightly different texture.
- Brown Sugar: Adds moisture and depth. White sugar or cane sugar also work.
- Melted Coconut Oil: Replaces butter and yields a rich, tender crumb. Use refined coconut oil to avoid coconut flavor or substitute another neutral oil.
- Water: Only 1/4 cup is needed—too much liquid will thin the batter and affect texture.
- Pure Vanilla Extract: Enhances overall flavor.
See the recipe card later in this article for exact amounts and the full method.
How to Make Vegan Brownies
The process is simple and efficient: melt chocolate, mix wet ingredients, combine with dry ingredients, fold in chips, and bake. The aroma alone is worth the minimal effort. Below are the cleaned, step-by-step directions—full measurements are in the recipe card.
Preheat: Set oven to 325°F (160°C).
Melt the Chocolate: Microwave the chocolate chips in short bursts or use a double boiler until smooth.
Mix Dry Ingredients: Whisk together flour, salt, and baking soda in a medium bowl and set aside.
Combine Wet Ingredients: In a separate bowl, whisk flax eggs (or prepared egg replacer), sugar, and melted oil until smooth, about 2 minutes. Add water and vanilla and mix until combined.
Add the dry mixture and the melted chocolate to the wet ingredients and stir until the batter is uniform, about 2–3 minutes.
Fold in Chips: Stir in 1 cup unmelted chocolate chips, then pour the batter into a prepared 8×8-inch pan (greased or lined with parchment).
Bake for 35 minutes, then remove and let cool completely in the pan on a wire rack before slicing. Cooling is essential for clean slices and the right fudgy set.
Tips for Success
- Use the Correct Pan: An 8×8-inch pan is specified to get the intended thickness and bake time.
- Try Toppings: A smear of nut butter or a dollop of whipped coffee adds contrast—salted nut butter is especially good with these rich brownies.
- For Extra Fudge: Chill the cooled brownies for an hour or two to firm them up.
- Line the Pan: Parchment makes removal and slicing easier. Let the brownies cool fully before cutting.
- Don’t Overbake: Use a toothpick to check doneness—some moist crumb or a little melted chocolate on the pick is ideal. Overbaking will dry them out.
How to Store Extra Brownies
Store cooled brownies in an airtight container in the refrigerator for up to one week. Warm individual slices briefly in the microwave for a soft, just-baked feel.
Can I Freeze Homemade Brownies?
Yes. Wrap slices tightly and place in a sealed freezer bag or airtight container. They keep well for 2–3 months. Thaw overnight in the refrigerator before serving.
More Dessert Recipes
- Pumpkin Swirl Cheesecake Brownies
- Vegan Chocolate Cake
- Vegan Almond Flour Brownies
- Pecan Pie
Vegan Brownies (Chewy and Fudgy)
Ingredients
- 1 cup chocolate chips, melted (about 188g)
- 1 cup all-purpose flour (about 134g)
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 flax eggs (or prepared egg replacer)
- ¾ cup brown sugar (about 158g)
- ½ cup melted coconut oil (or another neutral oil, about 100g)
- ¼ cup water
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips, unmelted (about 188g)
Instructions
- Preheat oven to 325°F (160°C).
- Melt 1 cup chocolate chips in the microwave in short bursts, stirring between intervals, or use a double boiler until smooth.
- In a medium bowl, whisk together the flour, sea salt, and baking soda. Set aside.
- In a separate bowl, combine the flax eggs (or egg replacer), brown sugar, and melted oil. Beat for about 2 minutes until well combined. Add the water and vanilla and mix.
- Stir the dry ingredients and the melted chocolate into the wet mixture until combined, about 2–3 minutes.
- Fold in the remaining 1 cup unmelted chocolate chips. Pour the batter into a greased or parchment-lined 8×8-inch pan.
- Bake for 35 minutes. Remove from the oven and cool completely in the pan on a wire rack.
- Slice into 9, 12, or 16 pieces and serve.
Notes
Flax eggs: Combine 1 tablespoon ground flax with 3 tablespoons water per egg and let sit to gel. You can also use a powdered egg replacer for convenience and a slightly different texture.
This recipe is vegan. To make it gluten-free, use a 1:1 gluten-free all-purpose flour blend.
Important: Use semi-sweet or dark chocolate chips rather than unsweetened baking chocolate. Oil yields a moister result than vegan butter, though butter can be substituted 1:1 if preferred. Stick to an 8×8-inch pan for correct thickness and bake time. Allow the brownies to cool completely—about 1–2 hours—to set properly before slicing.