Go Back

Fudgy Vegan Brownies

Indulge in rich, chocolatey fudgy vegan brownies that are dairy-free and egg-free, with a satisfyingly gooey texture. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 pieces
Course: Dessert, Snacks
Cuisine: Baked Goods, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3/4 cup all-purpose flour Can be swapped for gluten-free flour.
  • 1/4 cup cocoa powder Deepens the chocolate flavor.
  • 1 teaspoon baking powder Helps the brownies rise.
  • 1 teaspoon salt Balances sweetness.
Wet Ingredients
  • 2 tablespoons ground flaxseed Egg substitute, provides structure and moisture.
  • 6 tablespoons brewed coffee Can be replaced with water.
  • 6 tablespoons vegan butter Softened for mixing.
  • 1 cup coconut sugar Adds richness.
  • 1 teaspoon vanilla extract Enhances flavor.
Chocolate Chips
  • 2 cups vegan chocolate chips Divided, 1 1/2 cups in the batter, rest for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8x8 inch baking pan or line it with parchment paper.
  3. In a small bowl, mix the ground flaxseed with 6 tablespoons of brewed coffee and let it sit for about 5 minutes to thicken.
Mixing
  1. In a larger mixing bowl, combine the softened vegan butter and coconut sugar.
  2. Stir in the flaxseed mixture and vanilla extract until well blended.
  3. Slowly add flour, cocoa powder, salt, and baking powder to the mixture, stirring until just combined.
  4. Fold in 1 1/2 cups of vegan chocolate chips until evenly distributed.
Baking
  1. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
  2. Sprinkle the remaining chocolate chips over the top.
  3. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
  4. Let the brownies cool in the pan for at least 10 minutes before slicing.
  5. Slice into squares and enjoy warm or let them cool further for a firmer texture.

Notes

For a deeper chocolate flavor, try adding a dash of espresso powder. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.