Fudgy Vegan Brownies Recipe

Confession time: for the longest time, I thought a truly fudgy, decadent brownie needed eggs and butter. I believed the vegan version would be a sad, cakey imposter. Oh, how wrong I was! After what felt like a hundred batches (my friends and family were very willing taste-testers), I finally cracked the code. These fudgy vegan brownies are so rich, so chocolaty, and have that perfect crackly top, they’ll make you do a happy dance right in your kitchen. They’re the solution for when that chocolate craving hits, but you want a plant-based treat that feels indulgent without the guilt.

Table of Contents

Table of Contents

Why You’ll Love These Fudgy Vegan Brownies

If you need a little more convincing to preheat that oven, here’s why this recipe is about to become your new best friend:

• One-Bowl Wonder: Fewer dishes? Yes, please! You can mix the entire batter in one bowl.
• Pantry Staples: Made with simple ingredients you probably already have on hand.
• Impressively Fudgy: We’re talking a dense, moist texture that melts in your mouth, not a dry, cake-like brick.
• Crowd-Pleaser: Perfect for bake sales, potlucks, or satisfying a house full of picky eaters (they’ll never guess it’s vegan!).

Gathering Your Ingredients

Simplicity is key here. Let’s round up the team that makes these brownies magic.

Print

• 1/2 cup vegan butter, melted (or refined coconut oil)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup + 2 tbsp water
• 1/4 cup + 2 tbsp unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips

How to Make The Best Vegan Brownies

Ready to bake? It’s easier than you think. Just follow these simple steps for brownie bliss.

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, whisk together the melted vegan butter and sugar until well combined. Stir in the vanilla extract and water.
3. Sift in the cocoa powder to avoid lumps, and whisk until the batter is smooth and shiny.
4. Add the flour, cornstarch, and salt. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix!
5. Fold in most of the vegan chocolate chips, saving a handful to sprinkle on top.
6. Pour the batter into your prepared pan and spread it evenly. Sprinkle the remaining chocolate chips over the top.
7. Bake for 20-25 minutes, or until the edges are set and the top is dry and slightly crackly. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
8. This is the hardest part: let the brownies cool completely in the pan before cutting into squares. This is essential for that perfect fudgy texture!

My Go-To Brownie Baking Tips

After making these more times than I can count, I’ve picked up a few tricks to guarantee success every single time.

• Don’t Overbake! This is the #1 rule for fudgy brownies. They will continue to set as they cool. If the toothpick comes out clean, they’re already overdone.
• Let Them Cool Completely: I know, the wait is torture. But slicing into warm brownies will give you a gooey mess. For clean, perfect squares, patience is your best ingredient.
• Customize Them: Stir in a handful of chopped walnuts or pecans for a crunchy texture. A sprinkle of flaky sea salt on top before baking is also a game-changer.

This recipe actually came from a happy accident. I was out of eggs one afternoon when my daughter desperately wanted brownies. We experimented, and the result was so good it officially booted my old recipe out of the rotation!

How to Store Your Vegan Brownie Masterpiece

Keep any leftovers (a rare occurrence in my house!) in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully. Just wrap individual squares in plastic wrap and place them in a freezer bag for up to 3 months. They make for a fantastic emergency dessert!

The Perfect Pairing

While these brownies are stars on their own, they’re even better with a cold glass of homemade almond milk or a scoop of creamy vegan vanilla ice cream. They’re the ultimate dessert for a cozy night in or a highlight on any party spread.

Frequently Asked Questions

Can I make these brownies gluten-free?

Absolutely! I’ve had great success using a 1:1 gluten-free all-purpose flour blend. Just make sure it’s a good quality blend that includes a binder like xanthan gum.

What can I use instead of cornstarch?

You can substitute the cornstarch with an equal amount of arrowroot powder. This helps create that tender, fudgy crumb we’re after.

My brownies are cakey. What happened?

A cakey texture usually means the batter was over-mixed or the brownies were baked a little too long. Next time, gently fold the flour in until it’s just combined and keep a close eye on the baking time.

Can I use coconut sugar?

You can, but be aware that it will make the brownies darker in color and give them a deeper, almost caramel-like flavor. They will also be a bit more dense.

So there you have it—your new secret weapon for incredible fudgy vegan brownies. They prove that you don’t need dairy or eggs to create a dessert that feels like a hug in food form. I hope this recipe brings as much joy to your kitchen as it has to mine. If you’re looking for another delicious vegan treat, you have to try my Classic Vegan Chocolate Chip Cookies. Happy baking!

For more information on the science of baking, check out this great resource from King Arthur Baking.