Seriously Fudgy Vegan Brownies

Forget dry, cakey brownies. This recipe is for seriously fudgy, intensely chocolatey, and wonderfully chewy vegan brownies with that perfect, shiny, crackly top. They are made in one bowl and use simple ingredients to achieve a decadent result that will fool even the most dedicated dairy lovers.

Why This Recipe Works

• Double Chocolate: We use both unsweetened cocoa powder and melted dark chocolate for a deep, complex chocolate flavor.
• No Weird Ingredients: This recipe doesn’t rely on special egg replacers like flax eggs or applesauce. The magic comes from the right ratio of fat, sugar, and flour.
• The Secret Ingredient: A touch of espresso powder enhances the chocolate flavor without making the brownies taste like coffee.
• The Crinkly Top: The key is to make sure the sugar is well-dissolved in the wet ingredients before adding the flour.

Yields: 16 small brownies Prep time: 15 minutes Cook time: 25-30 minutes

Ingredients

• 1/2 cup (120ml) neutral oil (like canola or vegetable) OR melted coconut oil
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) plant-based milk (almond, soy, or oat work well)
• 1 teaspoon vanilla extract
• 1/2 cup (120g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder (Dutch-processed is recommended for a richer flavor)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon instant espresso powder (optional, but recommended)
• 1 cup (170g) vegan dark chocolate chips, divided

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on the sides to easily lift the brownies out later.
2. Melt Chocolate: In a microwave-safe bowl, melt 1/2 cup of the vegan chocolate chips in 30-second intervals, stirring in between, until smooth. Set aside.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the oil and granulated sugar until well combined. Whisk in the plant-based milk and vanilla extract until the mixture is smooth and glossy. It’s important to whisk for about a minute to help dissolve the sugar.
4. Add Melted Chocolate: Pour the melted chocolate into the wet mixture and whisk until it’s fully incorporated and smooth.
5. Add Dry Ingredients: Sift the flour, cocoa powder, baking powder, salt, and espresso powder (if using) directly into the wet ingredients. Gently fold the dry ingredients into the wet with a spatula until just combined. Do not overmix! A few small streaks of flour are okay.
6. Fold in Chips: Gently fold in the remaining 1/2 cup of chocolate chips.
7. Bake: Pour the batter into your prepared baking pan and spread it into an even layer. Bake for 25-30 minutes. To check for doneness, a toothpick inserted into the center should come out with moist, fudgy crumbs attached, but not wet batter.
8. Cool Completely (The Most Important Step!): Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan, for at least 1 hour, preferably longer. This step is crucial! It allows the brownies to set, making them fudgy and easy to cut. Cutting them while warm will result in a gooey mess.
9. Cut and Serve: Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 16 squares and serve.

Tips and Variations

• For a Crinkly Top: Make sure your sugar is well dissolved in the wet ingredients before you add the flour.
• Add Nuts: Fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips for extra crunch.
• Peanut Butter Swirl: Dollop a few tablespoons of melted peanut butter over the top of the batter before baking and use a knife to create a swirl pattern.
• Storage: Store in an airtight container at room temperature for up to 4 days.