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Fudgy Vegan Brownies

Fudgy Vegan Brownies – Incredibly rich and indulgent brownies that are super fudgy and chocolatey. They are completely vegan without the use of egg replacers or aquafaba!

Fudgy Vegan Brownies

Fudgy Vegan Brownies

I have been working on this recipe for some time now, which included many failed attempts along the way. I’m finally happy to bring you my version of vegan brownies!

These brownies are so rich and indulgent, incredibly soft and fudgy, and have that desired shiny crinkly top. I’ve made them completely vegan without the need for egg replacers or aquafaba.

Simple, basic ingredients are all you’ll need to make these fudgy brownies!

Looking for more vegan recipes? Check out my Vegan Chocolate Chip Cookies, Chocolate Avocado Banana Pudding, and my Banana Breakfast Cookies.

Fudgy Vegan Brownies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these brownies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Dairy-free dark chocolate
  • Vegetable oil
  • Unrefined dark muscovado sugar OR dark brown sugar: I used Billington’s.
  • Unsweetened cocoa powder
  • Salt
  • Almond milk: Warm.
  • Vanilla extract
  • Plain/all-purpose flour
  • Dairy-free chocolate chips

How to make Fudgy Vegan Brownies

To make these brownies, simply add the chocolate, vegetable oil, sugar, cocoa powder, and salt to a large microwave-safe bowl.

Chocolate, oil, sugar, cocoa powder, and salt in a mixing bowl.

Heat in 30 second intervals, stirring after each one, until the chocolate is melted, everything is combined, and the mixture is very warm/hot to the touch.

Chocolate, oil, sugar, cocoa powder, and salt melted and combined together in bowl.

Add the milk and vanilla extract, and mix until combined.

Stirring together brownie batter ingredients in bowl.

Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.

Stirring flour into brownie batter in mixing bowl.
Adding chocolate chips to brownie batter in bowl.

Pour the batter into an 8×8-inch square baking pan lined with parchment paper or foil and bake for 30 – 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.

Spreading brownie batter out into baking pan.

Allow to cool completely in the pan on a wire rack before cutting into squares.

A stack of vegan brownies.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Fudgy Vegan Brownies

These Fudgy Vegan Brownies are:

  • super quick and easy to make
  • incredibly soft and fudgy
  • rich, indulgent, and full of chocolate flavour
  • made from simple, basic ingredients
  • made without the use of egg replacers!

How long will these brownies last?

These brownies will stay fresh, stored in an airtight container, in the fridge for up to 1 week.

Can I freeze these brownies?

Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Fudgy Vegan Brownies
Fudgy Vegan Brownies

Try these brownies next!

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Fudgy Vegan Brownies

Fudgy Vegan Brownies

Yield: 16 brownies
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Incredibly rich and indulgent brownies that are super fudgy and chocolatey. They are completely vegan without the use of egg replacers or aquafaba!

Ingredients

  • 1/2 cup (90g) dairy-free dark chocolate, coarsely chopped
  • 1/4 cup (60ml) vegetable oil
  • 1 and 1/2 cups (300g) unrefined dark muscovado sugar OR dark brown sugar - I used Billington's
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) almond milk, warm
  • 2 teaspoons vanilla extract
  • 1 cup (125g) plain/all-purpose flour
  • 1/2 cup (90g) dairy-free chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
  2. Place the chocolate, oil, sugar, cocoa powder, and salt into a large microwave-safe bowl.
  3. Heat in 30 second intervals, stirring after each one, until the chocolate is melted, everything is combined, and the mixture is very warm/hot to the touch.
  4. Add the milk and vanilla, and mix until combined.
  5. Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
  6. Pour the batter into the prepared pan and bake for 30 - 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
  7. Allow to cool completely in the pan on a wire rack before cutting into squares.

Notes

Brownies stay fresh, stored in an airtight container, in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 16 brownies Serving Size: 1 brownie
Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 36mgCarbohydrates: 33gFiber: 1gSugar: 24gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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