Vegan Brownies (Chewy and Fudgy)
These Vegan Brownies are thick, chocolate-y masterpieces! They only need 10 ingredients, they are SO chewy and fudgy, and you won’t believe how easy it is to make them.
Estimated reading time: 7 minutes
The Best Fudgy Vegan Brownies
If you’ve been a reader for a while, you may immediately recognize that these Vegan 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-izing a recipe can be super easy, or it 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.
See how thick they look? They aren’t cake-y. They’re so rich, so fudgy, so chewy, and sooo chocolate-y. I must confess that I know I can’t make another pan until my birthday because I MAY (read: will) eat it all. Seriously though, give these chocolate chewy fudgy vegan brownies a try!
Notes on the Ingredients
The ingredients for these vegan brownies are pretty standard, with a couple additions to make them vegan-worthy. You’ve got your classic chocolate chips, flour, sugar, etc., with the welcome addition of coconut oil and flax eggs!
- Chocolate Chips: you’ll need some for melting, and some to mix into the brownie batter for double chocolate brownies!
- All-Purpose Flour: this recipe needs 1 cup. Using white whole wheat flour could also work in these brownies.
- Sea Salt: I like to use sea salt instead of regular salt. Sea salt granules are bigger than regular salt granules though, so if you want to use regular salt, I recommend reducing the measurement.
- Baking Soda: using a little baking soda gives the brownies a great lift.
- 2 Flax Eggs: Learn how to make a flax egg OR use (affiliate) Bob’s Red Mill Egg Replacer*. I prefer the Egg Replacer for texture and ease, but flax eggs also work perfectly!
- Brown Sugar: white sugar will also work here, and so will pure cane sugar if you prefer really sweet brownies.
- Melted Coconut Oil: is the substitute for butter in this recipe; it makes for fabulously rich brownies. You don’t have to use any coconut oil. You can use refined coconut oil for no flavour, or any other oil!
- Water: make sure to only add 1/4 cup. Adding too much water makes the brownies less thick, and less likely to hold together after baking.
- Pure Vanilla Extract: for extra yummy flavor!
*See the notes section in the recipe card.
How to Make Vegan Brownies
These brownies come together in 6 easy steps. Once you’ve melted the chocolate chips, all you really have to do is mix the rest of the ingredients together, and pop the brownies in the oven to bake. You’re welcome for that wonderful, chocolate-y smell! For the full ingredients and instructions, scroll to the recipe!
Preheat the Oven: Preheat oven to 325°F/160°C.
Melt the Chocolate Chips: Melt chocolate chips in the microwave for a minute, stirring after to see if chips have melted. See full recipe below for complete melting instructions.
Combine Flour, Salt & Baking Soda: In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
Mix Wet and Dry Ingredients: 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 and mix again.
Then add the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
Add Chocolate Chips: Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan.
Bake for 35 minutes.
Let Brownies Cool: When finished, remove from oven and allow to cool completely in pan on a wire rack. Slice into 9, 12 or 16 slices. Enjoy!
Tips for Success
- Pan Size: Don’t change the pan size! It’s crucial for the success of the right texture and outcome of brownies.
- Add Toppings: 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. A dollop of my whipped coffee on these brownies also tastes phenomenal!
- For Extra Fudgy Brownies: once the brownies have cooled, let them firm up in the fridge for an hour or two. If you’re a fan of really thick, dense brownies (i.e. not cake-like), this is the way to go.
- Eliminate the Mess: lining the brownie pan with parchment paper makes removing and slicing the brownies so much easier. Also, let the brownies cool before you cut them so that they don’t crumble.
- Don’t Over-Bake the Brownies: using a toothpick is really helpful. If you stick it in the brownies and it comes out with raw batter, leave them in for a few more minutes. But if there’s only a little chocolate/gooeyness on the toothpick, pull them out.
How to Store Extra Brownies
Extra brownies can be refrigerated for about a week in an airtight container. When you want to enjoy them again, I recommend microwaving them for a couple of seconds so that they’ll be nice and warm.
Can I Freeze Homemade Brownies?
You can totally freeze homemade brownies. They store really well in tightly-sealed freezer bags, or stacked in an airtight container. Once frozen, they will keep for 2-3 months. When you want to eat them again, it’s a good idea to thaw them in the fridge overnight.
More Dessert Recipes
Vegan Brownies (Chewy and Fudgy)
Ingredients
- 1 cup chocolate chips, melted, (188g)
- 1 cup all purpose flour, (133.75g)
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 flax eggs – Learn how to make a flax egg OR Two Bob's Red Mill Egg Replacer*, I prefer the egg replacer
- ¾ cup brown sugar (or cane sugar or coconut sugar), (158g)
- ½ cup melted coconut oil, or any oil (100g)
- ¼ cup water
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips, unmelted
Instructions
- 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 it 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. If you have a hand mixer, really whip it all together on high speed, or by hand very vigorously. Add the water and the vanilla extract and mix.
- Add the dry mixture from earlier to the wet mixture along with the 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 8×8 square pan. Bake for 35 minutes.
- When finished, remove from oven and allow to cool completely in the pan on a wire rack.
- Slice into 9, 12 or 16 slices. Enjoy!
Notes
You can use gluten free all purpose flour mix. VERY important notes re the brownies:
- 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.
- 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.
- 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.
- 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.
- Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.
MORE VEGAN BROWNIES RECIPES
No Bake Brownie Energy BitesDisclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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!
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!
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!
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.
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!
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
Hey Ellen,
Aww I am so so happy to hear this!! You’re so welcome and thanks so much for your feedback!!
Hello,
This recipe looks wonderful. Do you think brewers yeast could be incorporated into these to make them vegan Lactation Brownies?
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!
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.
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!
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!
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?
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!!
Can all purpose flour be replaced for whole wheat or almond flour?
Hi Lauryn! Yes whole wheat flour can be used, 3/4 cup to 1 cup of all purpose.
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.
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!
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!
That is really the best recipe. I make it all the time, when want something super chocolate.
Aww, we’re so happy you enjoyed! Thanks for reading!