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
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.
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.
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.
Add the milk and vanilla extract, and mix until combined.
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.
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.
Allow to cool completely in the pan on a wire rack before cutting into squares.
The printable recipe card with the full list of ingredients, their measurements, 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.
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.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these brownies next!
- Caramel Crunch Brownies
- Nutty Caramel Brownies
- Fudgy Oreo Brownies
- Mint Chocolate Brownies
- Slutty Brownies via House of Nash Eats
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Fudgy Vegan Brownies
Ingredients
- ½ cup (90g) dairy-free dark chocolate, coarsely chopped
- ¼ cup (60ml) vegetable oil
- 1 ½ cups (300g) unrefined dark muscovado sugar OR dark brown sugar, I used Billington's
- ¼ cup (25g) unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup (120ml) almond milk, warm
- 2 teaspoons vanilla extract
- 1 cup (125g) plain/all-purpose flour
- ½ cup (90g) dairy-free chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line an 8×8-inch square baking pan with foil or parchment paper, and set aside.
- Place the chocolate, oil, sugar, cocoa powder, and salt into a large microwave-safe 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.
- Add the milk and vanilla, and mix until combined.
- 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.
- 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.
- Allow to cool completely in the pan on a wire rack before cutting into squares.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I replaced the cocoa with cacao and the dark muscovado with a mix of blackstrap molasses and light sugar based on what I had. This worked very well! Thank you for the recipe! They are very quick to make and tasty fresh from the oven, the fridge or microwaved
I substituted the flour with almond flour and buckwheat flour combination to create a gluten-free recipe.
Hi Marsha! How do I make this recipe gluten free? Thank you!