Super Fudgy Vegan Brownies Recipe

Introduction

These super fudgy vegan brownies are rich, chocolatey, and perfectly dense without any eggs or dairy. Easy to prepare, they satisfy chocolate cravings while keeping things plant-based and simple.

Ingredients

• ¼ cup ground flaxseed meal
• ½ cup soy milk (plus 2 tablespoons; or any plant-based milk)
• 1 tablespoon vanilla extract
• 2 cups granulated sugar
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ¼ cup canola oil (plus 1 tablespoon; or vegetable oil)
• ¼ cup vegan semisweet chocolate chips (for topping)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line a 9 x 9 inch baking pan with parchment paper.
2. Step 2: In a small bowl, mix together the ground flaxseed meal, ½ cup soy milk, and vanilla extract. Set aside for at least 10 minutes to allow the mixture to thicken.
3. Step 3: In a large bowl, combine the sugar, flour, cocoa powder, salt, and baking powder. Whisk until well mixed.
4. Step 4: Add the thickened flaxseed mixture and canola oil to the dry ingredients. Mix until just combined. The batter will be very thick, more like dough than batter—this is normal for this recipe.
5. Step 5: Spoon the thick brownie mixture evenly into the prepared baking pan. Sprinkle the top with vegan semisweet chocolate chips.
6. Step 6: Bake for 45 minutes, then allow to cool completely in the pan. For the fudgiest brownies, refrigerate overnight or for at least 4 hours before slicing and serving.

Tips & Variations

• For a nutty twist, fold in ½ cup chopped walnuts or pecans before baking.
• If you prefer a sweeter flavor, sprinkle a pinch of sea salt on top before baking to enhance the chocolate.
• Use almond or oat milk instead of soy milk if desired; just ensure you add the extra 2 tablespoons as listed.
• Do not overmix the batter to keep the brownies dense and fudgy rather than cakey.

Storage

Store brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped brownies for up to 3 months. Reheat gently in the microwave or enjoy chilled for extra fudginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for structure, but you can substitute a gluten-free flour blend for a gluten-free version. Adjust baking time as needed.

Why is the batter so thick?

The batter is intentionally very thick because it uses flaxseed as an egg replacer and less liquid than typical brownies. This helps achieve a dense, fudgy texture.

Super Fudgy Vegan Brownies Recipe

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★★★★★

4.6 from 361 reviews

These Super Fudgy Vegan Brownies deliver an incredibly rich, dense, and chocolatey treat that’s completely plant-based. Using flaxseed meal as an egg substitute and soy milk for moisture, these brownies are perfect for vegan dessert lovers craving a fudgy texture. The brownie batter is thick and dough-like, resulting in a luscious, chewy bite baked to perfection in a 9×9 inch pan.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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Wet Ingredients

• ¼ cup ground flaxseed meal
• ½ cup soy milk (plus 2 tablespoons, or any variety)
• 1 tablespoon vanilla extract
• ¼ cup canola oil (plus 1 tablespoon, or vegetable oil)

Dry Ingredients

• 2 cups granulated sugar
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ¼ teaspoon salt
• 1 teaspoon baking powder

Topping

• ¼ cup vegan semisweet chocolate chips

Instructions

1. Prepare Flax Egg: In a small bowl, combine ¼ cup ground flaxseed meal, ½ cup soy milk, and 1 tablespoon vanilla extract. Stir well and let it sit for at least 10 minutes to thicken, creating a flax egg substitute for binding.
2. Preheat Oven and Prep Pan: Set your oven to 350°F (175°C). Line a 9 x 9 inch baking pan with parchment paper to prevent sticking and facilitate easy removal.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups granulated sugar, 1 cup all-purpose flour, 1 cup cocoa powder, ¼ teaspoon salt, and 1 teaspoon baking powder until thoroughly combined and uniform in color.
4. Combine Batter: Add the thickened flax egg mixture and ¼ cup canola oil to the dry ingredients. Stir gently until just combined. The batter will be very thick, resembling dough rather than a typical liquid batter — this is intentional for optimal fudginess. Avoid overmixing to prevent toughness.
5. Transfer and Add Topping: Spoon the dense brownie batter evenly into the prepared baking pan. Sprinkle ¼ cup vegan semisweet chocolate chips evenly across the surface for a melty chocolate topping.
6. Bake Brownies: Place the pan in the preheated oven and bake for 45 minutes. Once done, remove from the oven and allow the brownies to cool completely in the pan.
7. Chill for Texture: For the best fudgy texture, refrigerate the brownies overnight or for at least 4 hours before slicing and serving. This chilling step enhances chewiness and sliceability.

Notes

• Do not overmix the batter; it should remain thick and dough-like.
• Refrigerating the brownies before serving improves the fudgy texture significantly.
• Use parchment paper for easy removal and cleanup.
• Can substitute soy milk with almond or oat milk if preferred.
• For a gluten-free version, use gluten-free flour blend in place of all-purpose flour.
• Store leftover brownies in an airtight container in the refrigerator for up to 5 days.

Keywords: vegan brownies, fudgy brownies, dairy-free dessert, egg-free brownies, flaxseed brownies, chocolate dessert