Fudgy Vegan Brownies

These vegan brownies have earned a permanent spot in my recipe box—and in my freezer. They’re rich, fudgy in the center, perfectly chewy around the edges, and have that beautiful crackly top that feels like something out of a bakery.

I can’t even tell you how many times these have fooled my non-vegan friends. I’ve brought them to potlucks, game nights, and birthdays, and no one suspects a thing. They just ask for the recipe—and then stare at me in disbelief when I tell them they’re completely egg-free and dairy-free.

Why I Keep Coming Back to These Brownies

Let me tell you what makes these brownies extra special in my kitchen:

• They’re made in one bowl. Fewer dishes, more time to lick the spatula.
• No weird ingredients. No black beans. No avocado. No banana. Just classic brownie ingredients, minus the dairy and eggs.
• They taste like the real thing. If you’ve ever had boxed brownies growing up (and loved them), this will hit the same sweet spot—but better.
• The texture is everything. Gooey middles, chewy edges, and those shiny tops that make you feel like you did something fancy.

What Goes Into These Brownies (and Why It Works)

Flaxseed + Coffee
Flax eggs are my go-to egg swap, and here I mix the flax with strong black coffee instead of water. The coffee deepens the chocolate flavor without making it taste like mocha. Just trust me on this.

Coconut Sugar
I love the caramel notes coconut sugar brings, but you can use regular white or brown sugar too. Brown sugar gives you an even fudgier texture.

Vegan Butter
Go for the stick kind—it’s more solid and has less water than tub versions. I’ve had the best luck with buttery sticks that behave like regular butter in baking.

All-Purpose Flour
Simple and reliable. If you’re gluten-free, you can use a good 1:1 gluten-free blend. Just don’t overmix it.

Cocoa Powder
Unsweetened cocoa is all you need. I’ve used both natural and Dutch-processed—both work, but Dutch sometimes affects the crackly top. If that matters to you, go with natural.

Chocolate Chips
The more, the better. I usually toss in a generous handful at the end, sometimes two. You can chop up a bar if that’s what you’ve got. Melty chocolate pockets in every bite? Yes, please.

Vanilla + Salt + Baking Powder
These round out the flavor and give just enough lift without turning these into cake.

How I Make Them (Step by Step)

1. Prep Your Pan
   I always line my baking dish with parchment and leave an overhang—makes it easier to pull the brownies out once they’re cool.
2. Mix the Flax Eggs
   Stir your ground flaxseed with strong brewed coffee and let it thicken for about 10 minutes. You’ll know it’s ready when it looks a little jelly-like.
3. Cream Sugar and Butter
   In a big bowl, whisk the vegan butter and sugar until smooth. Add in the vanilla, melted chocolate, and the flax “eggs.” Keep whisking until the mixture is glossy and combined.
4. Add the Dry Ingredients
   Sift in the flour, cocoa powder, baking powder, and a pinch of salt. Stir just until no dry flour remains. This is key—don’t overmix.
5. Fold in the Chocolate Chips
   Give the batter a final stir and pour it into your lined baking dish. Smooth the top with a spatula.
6. Bake
   Pop it in the oven for about 27–30 minutes. I like mine gooey, so I pull them closer to 27 minutes. If you prefer a firmer, chewy texture, let them go to 30.
7. Cool Before Slicing
   Let the pan sit on a wire rack until completely cool. If you try to cut them too soon, they’ll be too soft. Once cool, lift them out using the parchment and slice into squares.

Tips I Swear By

• Don’t beat the batter to death. Stir only until it all comes together. Overmixing makes them tough.
• Check them early. I usually start checking at 25 minutes with a toothpick. If there’s a few moist crumbs, they’re done.
• Let them sit. These brownies set up as they cool, so don’t rush the slicing. I’ve learned this the hard way during late-night snack attacks.
• Use a serrated knife to slice. It gives you cleaner cuts, especially when they’re packed with melty chocolate.

How I Store Leftovers (If There Are Any)

I stash leftovers in the fridge, and they stay fudgy for days. If you like a warm brownie, just pop one in the microwave for 10–12 seconds and it’s like fresh out of the oven.

To freeze, I wrap each square in parchment and store them in a freezer bag. Great for last-minute dessert cravings—they thaw in 30 minutes or heat up in no time.

Questions I Get Often

Can I use water instead of coffee?
You can, but I’d suggest sticking with coffee if you want that deep, rich flavor. It doesn’t make the brownies taste like coffee—it just brings out the chocolate.

Can I add nuts?
Absolutely. Chopped walnuts or pecans are great. Sometimes I’ll do half the pan with nuts, half without, so everyone’s happy.

Do these taste “vegan”?
Not at all. You won’t miss the eggs or butter. My non-vegan friends always think they’re regular brownies—until I tell them.

Yield: 12

Fudgy Vegan Brownies

Print

If you love your brownies with crisp edges and a gooey, melt-in-your-mouth center, you’re going to fall hard for these vegan fudgy brownies. They’re made with simple pantry staples in just one bowl, and the texture is everything you want—rich, dense, and indulgent. You’d never guess there’s no dairy, no oil, and no eggs involved.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1 cup coconut sugar
• 6 tablespoons vegan butter
• 2 tablespoons ground flaxseed
• 6 tablespoons brewed coffee (or water)
• 1 teaspoon vanilla extract
• 1 cup vegan chocolate chips (melted)
• 3/4 cup + 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup cocoa powder
• 1 teaspoon salt
• 1 cup vegan chocolate chips (to fold in)

Instructions

1. Start by preheating your oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper and set it aside.
2. In a small bowl, mix the ground flaxseed with brewed coffee and let it sit for about 10 minutes. This will thicken into your flax "egg."
3. Meanwhile, melt 1 cup of the chocolate chips either in the microwave in 30-second bursts or gently over the stovetop. Set aside to cool slightly.
4. In a large bowl, whisk together the vegan butter and coconut sugar until smooth. Stir in the thickened flax mixture, melted chocolate, and vanilla extract. Mix until the batter looks glossy and well combined.
5. Next, sift in the flour, cocoa powder, baking powder, and salt. Fold everything together just until there are no dry spots—don’t overmix. Gently stir in the remaining chocolate chips.
6. Pour the batter into your prepared pan, spreading it out evenly. Bake for 27–30 minutes, or until the top looks set and crackly.
7. Let the brownies cool completely in the pan before slicing into 12 rich, fudgy squares.

Notes

• To store: Keep brownies in an airtight container in the fridge. They’ll stay fresh and dense for several days.
• To freeze: Wrap each square in parchment paper and store in a zip-top bag. They’ll keep in the freezer for up to 6 months—just thaw overnight before eating.
• Swap the flour with a gluten-free blend if needed (make sure it includes xanthan gum).
• Use a brown sugar substitute or sugar-free chocolate chips to cut back on sugar.
• Stir in crushed walnuts, vegan white chocolate, or your favorite candy bits.
• Top with a layer of dairy-free frosting for extra indulgence.
• Try other egg replacers, though flax eggs tend to give the best fudgy texture.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 271Total Fat 15gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 8gCholesterol 0mgSodium 221mgCarbohydrates 37gFiber 2gSugar 32gProtein 2g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thoughts

These vegan brownies are pure comfort in a pan. Whether you’re vegan or not, they deliver everything a good brownie should: fudgy middles, crackly tops, and rich chocolate flavor in every bite. They’re the kind of treat that brings people together—no labels, no fuss, just really good brownies.

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