Fudgy Vegan Brownies
These are the BEST vegan brownies. They’re easy to make, perfectly fudgy with a rich chocolate flavor and a gorgeous shiny, crackly crust we all love! A totally crowd pleasing and homemade recipe.
10 tries later and we finally have it. The perfect fudgy vegan brownies, completely from scratch! Seriously, these are so good you will never go back to a boxed brownie mix again.
Plus, they’re made without black beans or avocado, just good old fashioned brownie ingredients that you can’t even tell are vegan!
As I’ve been testing this recipe, I’ve done a whole lot of research into what gives a brownie it’s characteristic shiny crust and fudgy center.
There are a lot of theories out there. Some say it’s the sugar, some say chocolate, some say eggs, but I’ve tried so many things and many of them just didn’t work.
Until I tried one unique method: melting the sugar into a bit of water before adding it to the batter. This essentially creates (sort of) an eggless meringue which rises to the top of the brownies as they bake and give a crackly, shiny crust.
It works like a charm to get beautifully fudgy brownies. If you love this recipe and need more of a chocolate fix, try my vegan chocolate cake or vegan chocolate cupcakes.
How to make vegan brownies
In a small bowl, whisk together the 2 tbsp ground flax plus 5 tbsp of water. Set aside to thicken. You can also use 1/4 cup of applesauce in place of the flax if you’re worried about any weird flavor.
I’ve tried both methods and love them equally! Plus, a flax eggs and applesauce are much easier than aquafaba, which we don’t need here.
In a medium pot on the stove, add the sugar and water and whisk together. Heat over medium/low heat. Stir occasionally, but after about 5-10 minutes, the sugar should completely dissolve. You can see the two images below for reference.
Be sure you don’t add any extra water. The water will look somewhat cloudy, but you shouldn’t notice any clumps of sugar. This is key for the shiny crust!
Meanwhile, in a large bowl, stir together all dry ingredients. Once the sugar has completely dissolved, give it a final whisk, then pour it into the dry ingredients.
Add all remaining wet ingredients, including the flax egg, and mix together with a wooden spoon until a batter forms. Careful not to overmix.
Fold in the chocolate chips if using. They’re optional, but they do help the crust get shinier.
Sprinkle with additional chocolate chips if desired. Transfer to an 8×8 baking dish lined with parchment paper to ensure the brownies come out of the pan easily.
If you only have a 9×9, that will work, but I generally recommend an 8×8 for brownies for the best results.
Bake for 35-45 minutes. About 38 was perfect in my oven, but all ovens are different. You’ll know they’re done when a toothpick comes out clean, but bake for longer if you don’t like a fudgy inside and prefer them more cake-like.
Remove from the oven, let cool, then slice into 16 squares & enjoy!
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What kind of cocoa powder should I use?
I’m not loyal to any one brand, but often buy the Whole Foods 365 cocoa powder. Hershey’s and Ghirardelli are all great options.
You can use dutch process or natural cocoa for this recipe. I do not recommend the Trader Joe’s cocoa powder as I do not think it has a rich enough flavor.
Which chocolate chips are best?
I’ve recently been loving the brand Guittard because they are made in a gluten-free facility (I love the semi-sweet chips), but Enjoy Life, Lily’s and Trader Joe’s all have great ones as well.
The chocolate chips are really optional in these vegan brownies, but I will say that the crust does get quite a bit shinier when you include them! Even just a few sprinkled on top makes a difference.
How to keep brownies moist
Honestly, you don’t need to worry with these ones! The method of dissolving the sugar into the water adds a lot of moisture to the brownies and they really should stay moist for several days.
Plus, we have the flax “eggs” and oil which will naturally add moisture to the brownies.
These vegan brownies will keep for 3-5 days in a container at room temperature. I like to warm them up in the microwave for a few seconds so they get gooey and fudgy, then serve with vanilla ice cream!
Pro tip for mixing the batter
Avoid using a whisk to stir the batter. This will force too much air into the batter and can change the final texture. A wooden spoon or rubber spatula is best!
Ingredients and swaps
FLOUR. I of course use gluten free all purpose flour for this recipe, but regular all purpose flour will work just as well if you are not gluten free.
Whatever you use, be sure you spoon and level the flour into your dry measuring cups, don’t scoop from the bag!
SUGAR. You can use another sugar like coconut sugar to make these refined sugar free, but the crust will not get as shiny as what is pictured.
A liquid sweetener like maple syrup will not work here. For best results, I recommend a finely ground white sugar.
FLAX EGGS. You can use flax eggs or apple sauce here, but I prefer the texture of the flax eggs. A flax egg is simple a mixture of ground flax seeds and water.
You may also like…
- Vegan Caramel Sauce
- Vegan Chocolate Chip Blondies
- Vegan Funfetti Blondies
- Vegan S’mores Bars
- Chocolate Mug Cake
- Flourless Brownies
Leave a comment and rating below if you try this recipe and let us know how it turns out! Be sure to follow on instagram for more recipes.
Best Fudgy Vegan Brownies
by: claire cary
Ingredients
Wet:
- 1 ½ cups very finely ground granulated sugar the brand Domino is best
- ½ cup water
- 2 tablespoons ground flax seed OR 5 tbsp apple sauce
- 5 tablespoons water for the flax, separate from the sugar water
- ½ cup oil
- 1 tablespoon vanilla extract
Dry:
- ¾ cup cocoa powder sifted if clumpy
- 1 ½ cups all purpose flour I used gluten free, but regular works too
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together the 2 tbsp ground flax with 5 tbsp water. Set aside to thicken. Skip this step if using the apple sauce.
- Some people notice a flavor when using the flax (I never have this issue) so if that worries you, stick to the applesauce. The texture will be slightly different, but still delicious.
- In a medium pot on the stove, add the sugar and water and whisk together. Heat over medium/low heat. Stir occasionally, but after about 5-10 minutes, the sugar should completely dissolve.
- Be sure you don’t add any extra water. The water will look somewhat cloudy, but you shouldn’t notice any clumps of sugar. This is key for the shiny crust!
- Meanwhile, in a large bowl, stir together all dry ingredients except for the chocolate chips if using (we’ll add these later).
- Some people notice a flavor when using the flax (I never have this issue) so if that worries you, stick to the applesauce. The texture will be slightly different, but still delicious.
- Once the sugar has completely dissolved, give it a final whisk, then pour it into the dry ingredients.
- Add all remaining wet ingredients, including the flax eggs once thickened or the applesauce and mix together with a wooden spoon r rubber spatula until a batter forms. Careful not to over mix, stir just until combined.
- Fold in the chocolate chips if using. They’re optional, but they do help the top get shinier and add a richer chocolate flavor.
- Transfer to an 8×8 baking pan lined with parchment paper.
- Sprinkle with additional chocolate chips if desired.
- Bake for 35-42 minutes. about 38 was perfect in my oven, but check with a toothpick. Bake for longer if you don’t like a fudgy inside and shorter if you want them really fudgy.
- Remove from the oven, let cool completely, then slice around the edges of the pan and lift out the brownies using the parchment paper. Slice into 16 squares & enjoy! The longer you let cool, the easier/cleaner the cut will be.
Notes
Comments
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Hi Claire – I have made these so many times now, they are my go to Brownie recipe. I add walnuts/orange zest/vegan white chocolate all of which work beautifully.
I now need to make them gluten free. I notice you say ‘all purpose gluten free flour’ and I believe that means Plain flour in the Uk.? If that’s right, do I need to add xanthan gum as well? Or could I use gluten free self raising flour that already had the gum in it?
Once again, thanks very much for your expert advice 😊
Mandy
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Hi Mandy! That sounds so good, love the addition of orange zest, I’ll have to try that! I’m not sure how the UK labels flour, but you don’t have to use gluten free flour. You can use plain all purpose flour (if it has gluten, there is no need to add xanthan gum). I wouldn’t use self-raising flour as that has added baking powder and will change the texture of the brownies. Hope that helps!
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So the gluten free flour blends available here are plain or self raising. The plain (Us all purpose) does not have xanthan gum in but the self raising does. Regular plain flour has gluten in it so I wondered if the gluten free plain flour should have xanthan gum added to mimic the gluten? Sorry to be a pain.
Mandy
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No worries! I would suggest using plain gluten free all purpose flour, then adding about 1/2 teaspoon of xanthan gum.
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Perfect! Thank you very much. I will try a gluten-free batch at the weekend. I really appreciate your help 😊x
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Of course! let me know how they turn out!
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I would love to make double or even triple batch at a time. What would you recommend for using the larger, 9X11 pan? Would baking time be increased for a double batch? Thanks!
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I’d probably do a 9×13 which would be double, and the bake time will likely be a bit longer, I’d start with just 5-10 minutes and keep an eye on it! Let me know how it turns out!
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Hello there- I have just put a tray of your delicious looking brownies in the oven. I just realised there is no baking powder/raising agent in the recipe?? Brownies usually rise up in the oven then drop back when they are cooling so I am wondering what might happen with this recipe 😬 Any advice gratefully received. Thank you
Mandy
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That’s right! There’s no rising agent in this recipe and that’s to ensure the texture remains fudgy. You shouldn’t have any issues with them rising then falling.
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Hi Claire – I was worrying unnecessarily! The recipe worked perfectly, thank you. The brownies are just the texture I was looking for, The perfect mix of fudgy and cakey. Your recipe was my eighth attempt at the perfect brownie. Thanks so much 😊
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Perfect! These took so many attempts to get right, so I’m so happy you enjoyed them!
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Another quick question. Would it be ok to do half white and half brown sugar? Brown sugar seems to give a lovely flavour that’s all. Thanks for your help 😊
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you can, but brown sugar doesn’t dissolve as well as white sugar so you won’t get that same shiny appearance with the brownies!
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These brownies were so delicious. The tip about dissolving the sugar with water made a huge difference. It gave it that crackly top which my homemade brownies were never able to achieve. I baked these in a mini muffin tin and omitted the chocolate chips as it was quite chocolately on its own.
I did notice an aftertaste from the flaxseed so I may substitute a chia egg for the flax next time. Thanks for sharing this recipe!
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Yes! Dissolving sugar is one of my favorite tricks. So happy you liked them! Chia should work just the same, but probably without any taste.
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This is going to sound like a stupid question, but if I wanted to back this in a 9×13, I would just double the recipe, right? I don’t have to worry about cook times?
Also, I made these a bit ago and they were AMAZING. SUCH a good recipe, their texture would be perfect to freeze and mix into ice cream, too
Thanks!
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Not stupid! But yes, I would double. a 9×13 is slightly less than double an 8×8, so the volume will be slightly more and you will want to extend the bake time. I haven’t tested it in a 9×13 so I can’t say exactly how long you’ll need to bake, but I would start by adding about 5 minutes and go from there! Also love that idea of mixing into ice cream! Have to try that.
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These were phenomenal!! I used coconut oil instead of vegetable oil. I’ve never made brownies from scratch so I was a little skeptical but I’m so glad I don’t have to buy vegan brownies anymore. I can just make my own! My taste buds thank you.
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Yay!! So glad I could be your first homemade brownie experience!
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I really wish to try this recipe! Just wondering if I can substitute oil into peanut butter and sugar into coconut sugar? Is that coconut sugar works that different that not gonna make a shiny crunchy top? 🙁
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I definitely wouldn’t sub peanut butter for the oil, but you can try coconut sugar instead of regular sugar but the tops won’t get as shiny. You can also try my almond flour brownies which are made with coconut sugar and a bit healthier than these 🙂
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I have to reduce my fat intake for a little bit, and looking up vegan recipes has been the best way to do that so far. That’s how I found this recipe! And it looks AMAZING! I’d love to try it. I’m just a little worried about the oil content for my own particular case. Do you think it would still turn out alright if I halved the oil and replaced it with a little extra applesauce, or should I try a different variation?
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I think that will be ok, but definitely won’t be as rich or flavorful! Let me know if you try it!
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I tried it, and they turned out pretty good! The chocolate flavor was great, the texture was great. Still super, super fudgey, even with the modification! LOVED IT! It didn’t get as shiny or crackly on top; I think that’s because of the increased water that the extra applesauce added (in place of the oil). I also think that my flour may have been getting a little old, so that affected the flavor a little bit as well. But overall, 10/10. I’ll be trying this recipe again with new flour. They’ll be perfect. 🙂
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Perfect!! Good to know that worked! So happy you enjoyed them 🙂
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This recipe was great !!
thanks so much!😋 -
These turned out amazing!! Will defn make again 🙂
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This is hands down the best vegan brownie recipe that I have ever tried!!! My whole family loved it!!!! This is definitely going to be my go to recipe, will make it again!!
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Thank you Jessica! These are a favorite of mine too so I’m so glad you enjoyed them!
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Made this last night. Everyone in my family who loves chocolate loved it! (Believe it or not, I have one daughter who does not like chocolate). I don’t like things that are too sweet and this has just the right amount of sweetness to it.
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Aww yay! So happy to hear everyone enjoyed them!
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I made this before with a cheesecake swirl and just last night with a caramel swirl on top! They both turned out super delicious and rich. Will definitely come back to this recipe from now on it’s so easy!
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I have to try that with the caramel! Sounds amazing, so glad you enjoyed them!
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As always Claire – this recipe is delicious! It is snowing here today and we wanted to bake- so these brownies got moved to the top of the list. I did a few subs because of ingredients I had on hand, I used coconut sugar, Dutch Cocoa Powder and grapeseed oil. Mine didn’t turn out as crackly as yours did – probably due to the coconut sugar and mine are very dark chocolate color, but oh my – they are yummmmmmmy!
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Perfect! The coconut sugar and dutch cocoa can make them look much darker, but glad they worked out with those subs!
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Such a deep fudgey flavor! I used 1 1/4 cup of Monkfruit sweetener instead of granulated sugar and it was the right amount of sweetness for me.
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Oh perfect! So glad the monkfruit worked!
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