Ultimate Fudgy Vegan Brownies (Easy, Plant-Based Dessert!)

Introduction of Recipe

Fudgy vegan brownies are the ultimate treat for anyone who loves rich, chocolatey desserts but wants to keep things totally plant-based. This easy recipe yields gooey, melt-in-your-mouth brownies that rival any classic version—no eggs or dairy required. These brownies are wildly popular for parties, after-dinner cravings, or cozy weekend baking, and you can whip them up in under an hour with simple pantry ingredients.

Perfect for vegans, new plant-based bakers, or anyone looking for a crowd-pleaser—these brownies are chocolate bliss, every single time!

History / Background

Brownies are an American classic dating back to the late 1800s, becoming a staple thanks to their easy prep, chewy texture, and intense chocolate flavor. The vegan version rose in popularity in the 2010s, as more people sought out dairy-free, egg-free alternatives that didn’t sacrifice taste or fudgy texture. Today, vegan brownies are prized for their flexibility—they can be made gooey and rich with plant-based butters, flax eggs, and non-dairy chocolate.​

You’ll spot vegan brownies everywhere: from local bakeries to high-ranking Pinterest boards to Instagram-worthy meal prep boxes. They’ve become a dessert icon in the modern plant-based kitchen!

Why You’ll Love This Recipe

These vegan brownies are not only delicious—they’re accessible, versatile, and loved by everyone.

• Incredibly rich and chocolatey with a fudgy center

• No dairy, no eggs—100% plant-based

• Quick to make with pantry staples

• Works with gluten-free or regular flour

• Customizable with nuts, chips, or spices

• Budget-friendly and freezer-friendly

• Great for meal prep, parties, or gifting

Ingredient Notes

• All-purpose flour: Forms the chewy base. Gluten-free all-purpose blends work for substitutions.​

• Cocoa powder: Choose a high-quality unsweetened powder for the best chocolate punch.

• Vegan butter or coconut oil: Adds fat and moisture, replacing dairy butter.

• Flaxseeds: Ground flax becomes the “egg” for binding and gooeyness.

• Sugar: Both brown and granulated sugar add flavor and fudgy texture.

• Baking powder: Helps brownies rise just enough—do not swap for baking soda.

• Non-dairy chocolate chips (or chopped chocolate): Melt in the batter and stud the top for pure chocolate bliss.

• Vanilla extract: Deepens the chocolate flavor.

• Salt: Brings out chocolate notes and balances sweetness.

• Optional adds: Walnuts, pecans, peanut butter, or espresso powder for flavor depth.

Substitutions:

• Melted coconut oil works in place of vegan butter.

• Use coconut sugar or maple syrup for less refined sweetness.

• Add instant coffee or espresso for a deeper taste.

Equipment Needed

• Mixing bowls (large and medium)

• Whisk and wooden spoon

• Measuring cups and spoons

• 8×8 or 9×9-inch baking pan

• Parchment paper

• Saucepan (for melting butter)

• Sifter (for cocoa and flour)

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  Ultimate Fudgy Vegan Brownies (Easy, Plant-Based Dessert!)

  

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  Rich, gooey, perfectly fudgy vegan brownies with classic crinkle tops and no dairy or eggs. This easy one-bowl recipe is a chocolate lover’s dream—ready in under an hour, freezer-friendly, and crowd-pleasing for all occasions.

  • Author: Emma Stone
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

  Ingredients

  Scale 1x2x3x

  ½ cup (1 stick) vegan butter or coconut oil, melted and cooled

  4 tbsp ground flaxseed + ½ cup water (flax “eggs”)

  1 cup granulated sugar

  1 cup brown sugar, lightly packed

  1 tbsp vanilla extract

  1 cup all-purpose flour or gluten-free blend

  1 cup unsweetened cocoa powder

  ½ tsp salt

  1 tsp baking powder

  1 cup non-dairy chocolate chips or chopped vegan chocolate

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  Instructions

  • Preheat oven to 350°F. Line an 8×8 or 9×9-inch pan with parchment.

  • In a small bowl, combine flaxseed and water. Set aside to thicken for 5 minutes.

  • Melt vegan butter and cool. In a large bowl, whisk melted butter and both sugars. Add flax eggs and vanilla, mixing until smooth.

  • Over the bowl, sift in flour, cocoa powder, salt, and baking powder. Stir gently until just combined.

  • Fold in half the chocolate chips. Pour batter into the pan, smoothing the top. Sprinkle remaining chocolate chips on top.

  • Bake 35–40 minutes, until sides are firm but center is fudgy.

  • Cool in pan for 15 minutes before lifting out and slicing. For clean edges, cool fully before cutting.

  Notes

  • For gluten-free, use 1:1 GF flour.

  • Brownies will set more as they cool—don’t overbake!

  • Add toasted nuts, peanut butter swirls, or espresso powder for variety.

  • Store at room temp for 2 days, or fridge/freeze for longer life.

  Nutrition

  • Serving Size: 1 brownie
  • Calories: 265
  • Sugar: 9g
  • Sodium: 95mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

  Tips & Variations

  • For extra-fudgy brownies, pull them out at the 35-minute mark and chill before slicing.

  • Stir in chopped nuts, vegan white chocolate, or a handful of dried fruit for custom flavor.

  • Add 1 tsp espresso powder to enhance deep chocolate flavor.

  • Swirl in peanut butter or almond butter before baking for a marbled effect.

  • Make “brookies” by topping batter with vegan chocolate chip cookie dough before baking.

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  Pro Chef Tips

  • Whisk sugars with vegan butter until smooth for a shiny top layer.

  • Sift cocoa and flour to avoid lumps and keep brownies tender.

  • Don’t overmix—just combine until no dry spots remain.

  • Use a metal pan for best brownie edges and even baking.

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  Common Mistakes to Avoid

  • Overbaking, which leads to dry, cake-like brownies.

  • Not letting brownies cool fully—warm brownies will crumble.

  • Using cold butter or oil; always melt and bring to room temp.

  • Skipping sifting cocoa powder, which can cause clumps.

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  Storage & Meal Prep

  Store brownies in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days. For longer-term storage, freeze tightly wrapped brownies for up to 2 months. Thaw at room temperature for best texture.

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  Make-Ahead & Freezer Notes

  Brownies can be baked ahead and frozen. Cool completely, cut, and wrap individually for easy lunchbox treats or last-minute desserts. Best reheated in the microwave for 10 seconds for a just-baked feel.

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  Serving Suggestions

  • Pair with vegan ice cream or coconut whipped cream.

  • Dust with powdered sugar or drizzle with melted chocolate.

  • Serve with strawberries, raspberries, or a sprinkle of chopped nuts.

  • Enjoy with a hot cup of coffee, tea, or vegan milk.

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  FAQs Section

  1. Can I use coconut oil instead of vegan butter?
  Yes, substitute 1:1 for a coconut-scented brownie.

  2. Are these brownies gluten-free?
  Use a certified gluten-free flour blend for a GF version.

  3. Can I reduce the sugar?
  Reduce by up to ⅓ cup; note, the texture will be less fudgy.

  4. Can I add nuts or fruit?
  Absolutely—fold in up to ½ cup of your favorites.

  5. Will these freeze well?
  Yes, freeze up to 2 months individually wrapped.

  6. Are these kid-friendly?
  100%! Omit espresso powder for a caffeine-free treat.

  7. Can I double the recipe?
  Yes—bake in a 9×13 pan, increasing bake time by 5–10 minutes.

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  Conclusion

  These vegan brownies are proof that plant-based baking can be rich, gooey, and unbelievably satisfying. They’re the ideal treat for birthdays, cozy nights, or anytime you crave deep chocolate comfort. Try the recipe, share your photos on Pinterest, and let the world know vegan brownies can be just as good—if not better—than the classic kind. Happy baking!