Fudgy Vegan Brownies | Super Easy Chocolate Chip Brownie Recipe (2024)

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.

Fudgy Vegan Brownies | Super Easy Chocolate Chip Brownie Recipe (1)

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!

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Notes on the Ingredients

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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.

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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.

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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.

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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.
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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.

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More Dessert Recipes

  • Pumpkin Swirl Cheesecake Brownies
  • Vegan Chocolate Cake
  • Vegan Almond Flour Brownies
  • Pecan Pie

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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:

  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 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

Fudgy Vegan Brownies | Super Easy Chocolate Chip Brownie Recipe (2024)

FAQs

What are vegan brownies made of? ›

Whisk flour, sugar, cocoa powder, baking powder, and salt together in a large bowl until combined. Pour in water (or coffee), vegetable oil, and vanilla; mix until well-blended. Spread batter evenly in the prepared dish.

What makes brownies cakey vs fudgy? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

How do you keep brownies fudgy? ›

Wrapping aluminum foil around individual brownies or a tin of brownies will block the air from entering and preserve their chewy nature.

What is a vegan egg substitute for brownies? ›

1 egg = 1/4 cup (62 g) applesauce

Using unsweetened applesauce is my favorite vegan egg replacement for vegan pancakes, breads, and if I don't have yogurt, then cakes as well! I actually prefer applesauce to yogurt in brownie recipes as well. Applesauce is a wonderful way to lock in moisture in cakes and cookies.

What is a vegan substitute for butter in brownies? ›

What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.

Can you replace eggs with milk in brownies? ›

You can use 4 tablespoons of milk, ¼ cup of mashed banana or ¼ cup of unsweetened apple sauce in place of each egg required in a box brownie mix.

What happens if I add an extra egg to brownie mix? ›

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

Is butter or oil better for brownies? ›

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.

Why are my brownies never fudgy? ›

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

Does putting brownies in the fridge make them fudgy? ›

The brownies will continue to set as they cool. This recipe must be served after they've cooled to room temperature completely. In fact, they solidify into even more fudgy brownie bits if you chill them in the fridge before slicing and serving.

Should fudgy brownies be refrigerated? ›

Do Brownies Need to Be Refrigerated? Brownies don't need to be refrigerated, but they'll hold up a few more days if they are. Unless your brownies include more perishable ingredients like fresh fruit or cream cheese frosting, they'll be fine at room temperature as long as they're stored in an airtight container.

Can you eat week old brownies? ›

You can keep brownies in the fridge for up to one week on average. You might want to do this if you add sour cream, cream cheese, or any other perishable ingredients. Store brownies in the freezer for up to 3 months, wrapped in aluminum foil, and stored in an airtight container.

What is a vegan binder to replace eggs? ›

Chia seeds

The gel-like texture of a chia egg makes this a brilliant binder.

What happens if you don't put eggs in brownies? ›

Yes, you can make brownies without eggs. Eggs are used to help bind the flour, sugar and butter together in a brownie recipe, but they also help leaven the mixture (make it fluffy) and add moisture.

Can I use mayo instead of eggs in brownies? ›

It's a swap that makes sense since mayonnaise is made of mostly oil and egg. It provides moisture, which keeps the baked goods soft and tender, just like oil does.

What are vegan desserts made of? ›

In recipes, milk is replaced by plant milk (almond milk, oat milk, rice milk, soy milk and other plant milks) which can be also found with chocolate, vanilla and other flavors, butter is replaced by vegetable margarine (preferably non-hydrogenated) or oil, cow yogurt and cream are replaced by their plant-based ...

What does vegan mean in baking? ›

Vegan baking and cakes are free from any animal products.

What makes baking vegan? ›

Vegan baking means you're not using any animal products in your recipes. So while traditionally most vegan cakes, for example, would have eggs, milk and sometimes butter, a vegan cake won't have any of those ingredients.

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