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

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.

Ingredients

Scale

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

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

Find it online: https://veganrecepies.com/vegan-brownies-recipe/