Indulge in chocolaty perfection with our vegan fudgy brownies recipe. Delicious, easy-to-make, and boasting an incredible texture with that characteristic crackly top. Oh, and 100% plant-based too! Trust me, they taste so indulgent; you won't even believe they're vegan.
I have made many types of brownies (some more cakey, others more chewy, others somewhere in between cakey and fudgy, and finally, some completely fudgy), and without a doubt, these are my favorites. Let's say they are between cakey and fudgy, but closer to fudgy than cakey.
Ingredients for homemade Vegan Fudgy Brownies:
Prepare yourself for a mouthwatering experience as we bring together the finest ingredients to create these heavenly fudgy vegan brownies:
- Ground chia seeds (or flax meal)
- Lukewarm water
- Melted coconut oil or vegan butter
- Brown and white sugar
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking powder
- Non-dairy chocolate chips or chunks
Baking tips for perfect Vegan Fudgy Brownies
- For an extra flavor punch, try adding a teaspoon of instant coffee to the wet ingredients. Coffee enhances the chocolatey goodness without overpowering the taste.
- To achieve a more cake-like texture, swap out half of the coconut oil or vegan butter with unsweetened applesauce.
- Don't overmix the batter when incorporating the dry ingredients; a gentle fold will keep the brownies tender and moist.
- Make sure the melted coconut oil or vegan butter are not too hot, because that could affect the process and the end result texture.
Get creative with variations for these Vegan Brownies:
Customize your vegan brownies to suit your cravings and preferences. Here are some exciting ideas to try:
- Nutty Crunch: Stir in a generous handful of chopped walnuts or pecans for added texture and flavor.
- Minty Fresh: Infuse your brownies with a refreshing twist by adding a dash of peppermint extract to the batter.
- Orange Zest: Grate some orange zest into the batter for a citrusy twist that pairs beautifully with chocolate.
- Raspberry Swirl: Gently swirl some raspberry jam into the batter for delightful fruity bursts.
Can I use almond flour instead of all-purpose flour?
While it alters the texture slightly, you can swap in almond flour for a gluten-free option. However, expect a denser result.
How long are these vegan brownies good for?
You can store any leftovers in an airtight container at room temperature for up to 3-4 days, in the fridge for up to 10 days, or in the freezer for up to 3 months
Can I freeze these homemade vegan brownies?
Absolutely! Store them in an airtight container, and they'll keep well in the freezer for up to three months.
Can I only use coconut sugar instead of white and brown sugar?
Yes, although it will slightly alter the texture and sweetness.
Can I use olive oil instead of coconut oil?
Olive oil works, but it may give the brownies a distinct flavor and texture.
How do I know when the vegan brownies are ready?
Insert a toothpick into the center; it should come out with moist crumbs, not wet batter.
Can I swap white sugar for brown sugar in this vegan brownies recipe?
Absolutely! Although the secret to achieving perfectly glossy and crackled brownies lies in the use of some granulated sugar. Its sucrose content enables the formation of delicate crystals on the brownie's surface, giving it a beautiful cracked texture once baked. But if you don’t mind much about this, go for it and use more brown or coconut sugar.
So there you have it, our delightful fudgiest vegan brownies that cater to all your chocolate cravings.
Give them a try, and let us know how your chocolatey journey turns out! Remember, vegan baking is all about creativity, so feel free to experiment with different flavors and toppings.
If you like recipes like this one, you might be interested in:
Healthy Vegan Snickers Bars Recipe (Gluten-free!)
Chocolate Date Bars (Best Vegan Dessert Ever!)
5-Ingredient Healthy Puffed Rice Bars (Vegan)
Vegan Fudgy Brownies
- ¼ cup ground chia seeds, or flax meal
- 120 ml lukewarm water, (½ cup)
- 103 g melted coconut oil or vegan butter, (½ cup)
- 180 g brown sugar, (¾ cup + 1 tbsp)
- 180 g white sugar*, (¾ cup + 2 tbsp)
- 2 teaspoon vanilla extract
- 120 g all-purpose flour, (1 cup)
- 70 g cocoa powder, (¾ cup + 2 tbsp)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 150 g non-dairy chocolate chips or chocolate chunks
- Preheat your oven to 350°F (176°C). Grease and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some excess paper hanging over the edges for easy removal.
- In a medium bowl, mix the ground chia seeds (or flax meal) with the lukewarm water. Stir well and set aside to thicken for about 5 minutes. This will act as a vegan egg substitute.
- Add the melted coconut oil or vegan butter (make sure it’s lukewarm), brown sugar, white sugar and vanilla extract. Mix well until you get a gooey consistency. Reserve.
- In another bowl mix the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the wet ingredients bowl until you have a smooth and thick brownie batter.
- Fold in the non-dairy chocolate chips or chocolate chunks.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake the brownies in the preheated oven for 34-38 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Once done, remove the brownies from the oven and let them cool in the pan for about 15 minutes.
- Then, lift them out using the parchment paper as handles and transfer them to a wire rack to cool completely.
- Once the brownies are fully cooled, cut them into squares or desired shapes.
- Store any leftovers in an airtight container at room temperature for up to 3-4 days or in the fridge for up to 10 days.