Vegan Brownies (Chewy and Fudgy)

By Jessica Hylton - - Updated

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.

Brownie squares in a stack.

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!

12 chocolate chip brownies.

Notes on the Ingredients

Ingredients for vegan brownies.

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.

Brown sugar and oil in a bowl whisk step by step photo showing it mixed in

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.

step by step photos showing mixing of brownie ingredients

Then add the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.

step by step photos showing mixing of brownie ingredients

Add Chocolate Chips: Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan.

step by step photos showing unbaked brownie batter and baked brownies

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.
Brownies cut into squares.

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.

Plate of chocolate chip brownies.

More Dessert Recipes

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


Brownies stacked on a plate with knife beside it.

Vegan Brownies (Chewy and Fudgy)

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
  • 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


  • 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. 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!


*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. Since flax meal has natural oils in it, it can produce a slightly oil bottom, so I would highly recommend using the egg replacer if you can!
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.
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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: 237kcal | Carbohydrates: 29g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Sodium: 90mg | Potassium: 19mg | Fiber: 2g | Sugar: 20g | Calcium: 33mg | Iron: 2mg
by Jessica

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Recipe Rating


  1. Dawn says:

    These brownies really excited me until I got to all the sugar part. I’m going to make this recipe substituting for diabetic-friendly ingredients. Fingers crossed.

    • Courtney | Jessica in the Kitchen says:

      Hi Dawn! Best of luck with the brownies! Let us know how it goes and thanks for reading!!

  2. Sebastiana says:

    5 stars
    Amazing recipe I’d add an extra tea spoon of vanilla extract for more flavor but besides that everything works amazing ?

    • Gavin | Jessica in the Kitchen says:

      Thanks for the kind review Sebastiana. We’re so happy that you’re pleased with the recipe! Thanks so much for reading!

  3. Bradley Stoll says:

    Followed recipe exactly using Bob’s red Mill vegan egg. Mine turned out crumbly, not chewy. Taste was ok, but what did I do wrong?

    • Gavin | Jessica in the Kitchen says:

      Hi Bradley! I’m so sorry to hear that. Let me see if I can help by asking a couple questions. Did you weigh the dry ingredients eg. the flour?

  4. Lori Ann says:

    5 stars
    Hello Jessica! I made these brownies for Thanksgiving and they were a hit! Everyone loved them, better than the pumpkin pies and the chocolate pie I baked! No one could believe these are vegan because they were soo delicious!! Thank you for sharing – I’ll be making these again and again!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Lori Ann. We’re happy you trusted us for thanksgiving and we are delighted that everything worked out well! Thanks again!

  5. Shana says:

    I was wondering if there are any healthier flour substitutions that you recommend-such as oat, whole spelt, white whole wheat, whole wheat pastry, brown rice, buckwheat, ECT? Also, if any of these are likely to work, what amount would you suggest? Obviously all flours work a little different..
    I would also like to add that I am really searching hard for A CHEWY brownie versus cakey(which I DESPISE). If I wanted cake, I’d bake one!! Lol I only mention this bc if you feel one flour sub versus another may yield that chewy texture that all purpose does, I’d be grateful for your suggestions.
    Thank you for your consideration!

    • Jessica says:

      Hi Shana,

      Oh wow I really want to recommend a flour but I haven’t tried one yet, and I don’t want to have you use all those ingredients and then it ends up not working out! I have used einkorn flour in other recipes as a 1:1 and it worked great, so while I can’t guarantee, I think it would work here! I’ll do some searching into this, though! Sorry I couldn’t be more help, I just don’t want to misguide you!

  6. Joanna says:

    Maybe a silly question but I know nothing about baking. Is it okay to use normal eggs and veg/sunflower oil?
    It all sounds amazing though <33

  7. Silvia says:

    5 stars
    I made this recipe a few months before, it was delicious! I’m trying to make them again, but for some reason the website page is messed up and I can’t see the recipe correctly. The proportions of each ingredient is cut off and I can’t read them. Could you please fix them? I would love to make this recipe again. Thank you

    • Gavin | Jessica in the Kitchen says:

      Hi Silvia! We’re sorry about that, it seems to be an issue with tablets, we’re working with a developer to fix it as we speak. In the meantime, if you click the print button you should be able to read it. I hope this helps!

  8. NatC says:

    Hi Jessica,

    May I use less sugar as am worried that my husband will have diabetes. If yes, what’s the percentage of deduction is optimal?

    Besides, may I replace with light olive oil?

    Thanks a lot.

    • Gavin | Jessica in the Kitchen says:

      Hi Nat thanks so much for reading! I would recommend you use a monk fruit sugar sweetener instead of less sugar as the sugar adds texture as well as other properties. You can sub the oils if you’d like.

      Here is a link to a really good brand

      I hope this helps

  9. Anisha says:

    5 stars
    These brownies were absolutely amazing!! Thank you so much for sharing. Would it be possible to substitute cocoa powder for the melted chocolate chips (I have a lot on hand)? If so, how much and would I need to alter anything else?

  10. Kaybee says:

    5 stars
    These are amazing! Beautiful crackly crust, deep yet balanced chocolate flavor, rich, moist, just everything good, and I honestly can’t even tell they’re vegan. I used Callebaut semisweet chips with a touch of some unsweetened chocolate subbed in, but I think it would have been fine without that. I am gluten free so I used a mix of mostly cassava flour a bit of buckwheat added in. I added the buckwheat because I know it provides structure, and I had never worked with cassava before, but I think I’ll try it with just cassava next time to see what that’s like. It has a nice texture as is too though. I also used Myoko’s plant based butter for a portion of the oil. I weighed everything with a digital scale and I think that probably helps.

    Thank you for this recipe!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Kaybee! Thank you so much for reading and leaving such a nice comment!

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