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 eggOR 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
- Pumpkin Swirl Cheesecake Brownies
- Vegan Chocolate Cake
- Vegan Almond Flour Brownies
- Pecan Pie
Vegan Brownies (Chewy and Fudgy)
Servings: 16 servings
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 45 minutes mins
These Chocolate-y Vegan Brownies are beyond addictive! They are chewy, fudgy, rich inchocolate and so easy to make!
5 (from 67 ratings)
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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
NOTES
*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.
TO MAKE GLUTEN FREE
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.
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 onInstagramAND onSnapchat: jessinkitchen.
MORE VEGAN BROWNIES RECIPES
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
Disclaimer: 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.
Cuisine: American
Course: Desserts
Author: Jessica Hylton
