Vegan Brownies (Chewy & Fudgy) + VIDEO

By Jessica Hylton - - Updated

These Chocolate-y Vegan Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make!



three classic chewy fudgy brownies stacked on each other

If you’ve been a reader for a while, you may immediately recognise that these Vegan Chocolate Brownies are a new version of my Classic, Chewy Fudgy Brownies. Those brownies are my #1 recipe, and we make them over and over again for family, friends and uh, “us” aka me. So many of you have asked for a vegan version with flax eggs and my friends, here it is. I am in love with these chocolate magic brownies.

vegan brownies laid on parchment paper with chocolate chips laid around them

Vegan-ising a recipe can be super easy, or can be really difficult. Sure, you can easily sub here and there, but sometimes everything doesn’t balance out correctly. Fortunately, after only a second batch, these brownies came out perfectly.

Also in agreement with me would be our friends who tried these. Cue the Mr. and I, driving around like September Santas in the night, dropping these babies off to friends. Their responses included “I’m moving in”, posting their brownies to IG as the best they’ve had, and bargaining as to how to get more from us. Total head sweller that made me blush, smile widely and secretly wonder if I should’ve frozen them for ME.


two vegan brownies placed one front of the other

Seriously though, give these chocolate chewy fudgy vegan brownies a try. I LOVE THAT NAME, because it’s 100% true. See how thick they look? They aren’t cake-y. They’re so rich, so fudgy, so chewy, sooo chocolate-y. I must confess that I know I can’t make another pan until Christmas because I MAY (read: will) eat it all.

P.S. SMOTHER these with pecan butter. I know, my sweet tooth is real. But the slight saltiness of pecan butter with the richness of these will make you want to do nothing but eat two of these with a glass of (almond) milk and Netflix up and running.

P.S. if you’re looking for even more vegan chocolate desserts, be sure to check out my Vegan Chocolate Cake! A dollop of my whipped coffee on these brownies also tastes phenomenal!

I just made your Friday night plans.

nine vegan brownies arangediwn a grid pattern with chocolate chips sprinkled around them

These Vegan Chocolate Chewy Fudgy Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! via


three chocolate vegan brownies stacked on each other

Vegan Brownies (Chewy & Fudgy) (VIDEO)

These Chocolate-y Vegan Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 servings
Course Desserts
Cuisine American
Keyword Dairy Free, vegan
  • 1 cup chocolate chips, melted (188g)
  • 1 cup all purpose flour (133.75g)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 2 flax eggs - Learn how to make a flax egg OR Two Bob's Red Mill Egg Replacer*
  • 3/4 cup brown sugar (or cane sugar or coconut sugar) (158g)
  • 1/2 cup melted coconut oil or any oil (100g)
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips unmelted


  • Preheat oven to 325°F/160°C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
  • In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes.
  • When finished, remove from oven and allow to cool completely in pan on a wire rack.
*Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.
ETA: I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I make two eggs as per the package instructions!
This recipe is vegan.
You can use gluten free all purpose flour mix.
VERY important notes re the brownies:
  1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
  2. Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
  3. The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
  4. PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
  5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.
Instagram Jessica in the Kitchen
If you try this Vegan Chocolate Chewy Fudgy Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.


No Bake Brownie Energy Bites


Calories: 255kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14.6g | Sodium: 80mg | Fiber: 0.5g | Sugar: 6.7g
by Jessica

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Recipe Rating


  1. Paris says:

    I just made these brownies according to recipe, with only a handful of chocolate chips added in the end, since they were all I had left! I measured most ingredients with a scale, and they look fabulous! Now I am waiting for them to cool!

  2. Kaye says:

    Wow Wow Wow Wow!! You are a special lady!! I have been baking my whooooooole life, I have never found a recipe that gives me the brownie Im looking for….until I baked this one. Absolute perfection. If I could give it 100 stars, I would. Super chocolatey, vegan, super-moist with a shiny top. I will keep this recipe and make these brownies til the end of time. Thank you. Oh forgot to mention, I have only made these with Bob’s 1 to 1 gluten free flour and subbed out the coconut oil for sunflower oil….perfect results!

    • Gavin | Jessica in the Kitchen says:

      Ok Wow Kaye. Jessica and I are smiling as we read this. This is such a sweet comment we’re so happy that you are satisfied with our recipe. Thank you so much for trying it!

  3. Tina says:

    This is the best brownie recipe I’ve ever used. They were chocolatey and gooey and dense and not overly sweet. I followed the recipe exactly, but sliced them into 1 inch cubes. I’ve noticed that when people eat tiny bite-sized brownies, they have less guilt over eating them, lol. I had several people ask me for the recipe — my friends barely cook, and they aren’t vegan but know that I am, so this was a big deal!

    Thank you so so so much for the recipe. I’ll absolutely make them again.

    • Gavin | Jessica in the Kitchen says:

      Wow Tina first of all we are blown away by your kind words about the recipe! Thank you so much for reading and trying this dish! We are so happy that both you and your friends approve!

  4. Ellen Whalley says:

    5 stars
    Oh my goodness Jessica! These brownies are so delicious! I had to substitute Earth Balance for the coconut oil but wow, this recipe is a keeper!!
    Thank you! Ellen

    • Jessica says:

      Hey Ellen,

      Aww I am so so happy to hear this!! You’re so welcome and thanks so much for your feedback!!

  5. Mari says:

    This recipe looks wonderful. Do you think brewers yeast could be incorporated into these to make them vegan Lactation Brownies?

    • Gavin | Jessica in the Kitchen says:

      Hi Marie thanks so much for reading! We don’t know how this would affect the taste. The best thing we can suggest is to use a recipe specifically for lactation brownies and if it isn’t vegan you can veganise it. I hope this helps!

      • Mari says:

        Thanks for your quick reply, I’ve not found a lactation brownie recipe that I’m comfortable trying to veganise but I did find some “debittered brewers yeast”. I may try to incorporate it into this recipe somehow.

  6. Hly says:

    5 stars
    I made these this afternoon and I have to say they are better than any non vegan brownie I’ve ever made. I had a piece when they were slightly warm and I wasn’t too sure about them, they seemed a bit cakey and kind of crumbly. After cooling them and chilling them, they set and became much more fudgey but still crunchy in the right places. A+ recipe. This one is going in my book, thank you!

    • Gavin | Jessica in the Kitchen says:

      Hi Hly! Thank you so much for this comment! We’re so happy that you really enjoyed this recipe, this comment leaves a smile on our face! Thank you again!

  7. Ashleigh Hooks says:

    5 stars
    So ive been making these on a regular basis now because they are the best brownie i have ever had. I have some coworkers who are gluten free, do you think I can sub for chickpea flour?

    • Jessica says:

      Hey Ashleigh,

      Aww thank you so much and I’m so happy to hear that!! I know a few readers have made this gluten free by subbing Bob’s Red Mill 1:1 Baking Flour! Chickpea flour wouldn’t be great for a 1:1 ratio here by itself. I hope that helps!!

  8. Lauryn gondek says:

    Can all purpose flour be replaced for whole wheat or almond flour?

    • Gavin | Jessica in the Kitchen says:

      Hi Lauryn! Yes whole wheat flour can be used, 3/4 cup to 1 cup of all purpose.

  9. Lisa J says:

    5 stars
    I can’t believe it’s taken 3 years find this recipe. Finally a vegan brownie that is a legit brownie. Very fudgy, so good… only cooled 30 minutes before I was eating the edges! Made it exact to recipe with coconut sugar; my only change was to limit bowl usage, so I put my chips, oil, liquids and sugar in a bowl and melted it all over hot water, then added in dry ingredients. Yes, I am lazy. Thanks so much! My search for a vegan brownie can end.

    • Courtney | Jessica in the Kitchen says:

      haha! Thanks for sharing Lisa! (I wouldn’t call it lazy, I’d say that it is “Energy Efficient”) We’re super glad you enjoyed it!

    • Jessica says:

      Lisa this comment made my day when I saw it! I am so happy that you’ve found THE vegan brownie for you!! Thank you so much for your feedback!

  10. Alexandra says:

    5 stars
    That is really the best recipe. I make it all the time, when want something super chocolate.

    • Courtney | Jessica in the Kitchen says:

      Aww, we’re so happy you enjoyed! Thanks for reading!

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