Fudgy Vegan Brownies Recipe

Brownies are one of the most beloved desserts around the world, known for their rich chocolate flavor and dense, chewy texture. This fudgy vegan brownie recipe delivers everything you love about traditional brownies—without eggs or dairy. They’re gooey, moist, and full of chocolatey goodness.

These brownies are made with simple plant-based ingredients that you probably already have in your pantry. The use of a flax egg, coconut oil, and non-dairy milk ensures the brownies stay soft and fudgy while remaining 100% vegan-friendly.

Whether you’re serving them for a family dessert, bringing them to a party, or baking just to treat yourself, this recipe is quick, easy, and guaranteed to satisfy your chocolate cravings.

Cooking Time and Serving

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes
• Servings: 12 brownies

Ingredients

• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 cup all-purpose flour
• 1 cup granulated sugar (or coconut sugar for less refined sweetness)
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup melted coconut oil (or neutral vegetable oil)
• ½ cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• ½ cup vegan chocolate chips (optional, for extra fudginess)
• ¼ cup chopped walnuts or pecans (optional, for crunch)

How to Make Fudgy Vegan Brownies

1. Make the flax egg: In a small bowl, mix ground flaxseed with water. Let sit for 5 minutes until it thickens.
2. Preheat oven: Set oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
3. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
4. Add wet ingredients: Stir in coconut oil, almond milk, vanilla extract, and the flax egg. Mix until well combined.
5. Fold in extras: Gently fold in chocolate chips and nuts if using.
6. Bake: Pour the batter into the prepared baking pan, spreading evenly. Bake for 30–35 minutes, until a toothpick inserted in the center comes out with moist crumbs (not raw batter).
7. Cool and cut: Allow brownies to cool completely in the pan before slicing into squares for best results.

Notes

• For extra fudgy brownies, bake closer to 30 minutes and let them set while cooling.
• Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freeze leftovers for up to 2 months; thaw at room temperature before serving.

FAQs

Q: Can I make these gluten-free?

Yes, substitute with a gluten-free 1:1 baking flour blend.

Q: Do I have to use coconut oil?

No, any neutral oil such as canola or vegetable oil works fine.

Q: How can I make them less sweet?

Use ¾ cup sugar instead of 1 cup or swap with coconut sugar for a milder sweetness.

Q: Can I add toppings?

Definitely! Try sea salt flakes, shredded coconut, or a drizzle of melted vegan chocolate.

Nutrition (per serving – based on 12 brownies)