If you’re craving rich, chocolatey brownies with a dense, melt-in-your-mouth center, these fudgy vegan brownies deliver every time. They bake up with a glossy, crackly top and a deeply satisfying chocolate flavor—without eggs or dairy. Made from simple pantry staples, this recipe proves you don’t need fancy substitutes to achieve bakery-quality vegan brownies at home.
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Ingredients
Wet Ingredients
- 1½ cups finely ground granulated sugar
- ½ cup water
- 2 tablespoons ground flaxseed (or ¼ cup applesauce)
- 5 tablespoons water (for flax mixture only)
- ½ cup neutral oil
- 1 tablespoon vanilla extract
Dry Ingredients
- ¾ cup cocoa powder
- 1½ cups all-purpose flour (gluten-free or regular)
- ½ teaspoon salt
- ½ cup dairy-free chocolate chips (optional)
Instructions for Fudgy Vegan Brownies
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- In a small bowl, mix ground flaxseed with 5 tablespoons water. Set aside to thicken. Skip if using applesauce.
- In a saucepan, combine sugar and ½ cup water. Heat on low, stirring occasionally, until sugar fully dissolves (about 5–10 minutes).
- In a large bowl, whisk together cocoa powder, flour, and salt.
- Pour the warm sugar mixture into the dry ingredients.
- Add oil, vanilla, and the prepared flax mixture or applesauce. Stir gently until just combined.
- Fold in chocolate chips if using.
- Transfer batter to prepared pan and smooth the top.
- Bake for 35–42 minutes, until a toothpick comes out mostly clean.
- Cool completely before slicing into squares.
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Pro Tips
- Use finely ground sugar for the signature shiny crust
- Stir with a spatula, not a whisk, to avoid excess air
- Let brownies cool fully for clean slices
Why This Recipe Works
- No eggs, dairy, beans, or avocado
- Rich chocolate flavor with a fudgy texture
- Foolproof method for a crackly brownie top
- Easy to customize for dietary needs
Substitutions & Variations
- Flour: Gluten-free all-purpose flour works best
- Sweetener: Coconut sugar works, but reduces crust shine
- Flavor boost: Add espresso powder or chopped walnuts
- Extra indulgent: Sprinkle chocolate chips on top before baking
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Bake up to 24 hours in advance
- Storage: Keep in an airtight container at room temperature for 3–5 days
- Reheating: Microwave for 10–15 seconds for gooey brownies
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Serving Ideas for Fudgy Vegan Brownies
- Serve warm with dairy-free vanilla ice cream
- Dust with powdered sugar or flaky sea salt
- Pair with coffee, almond milk, or hot chocolate
Nutrition (Per Serving Estimate)
- Calories: 204
- Carbohydrates: 34g
- Protein: 2g
- Fat: 10g
- Fiber: 2g
- Sugar: 20g
Frequently Asked Questions
Are these brownies completely vegan?
Yes, they contain no eggs, dairy, or animal products.
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Can I make them gluten-free?
Absolutely. Use a gluten-free all-purpose baking flour.
Why dissolve the sugar?
This creates moisture and helps form the shiny, crackly crust.
Can I skip the chocolate chips?
Yes, but they enhance both flavor and appearance.
These fudgy vegan brownies are proof that simple ingredients and smart techniques can create an unforgettable dessert. Rich, moist, and easy to make, they’re perfect for parties, holidays, or everyday treats.
Fudgy Vegan Brownies
These fudgy vegan brownies are rich, dense, and intensely chocolatey with a glossy, crackly top. Made without eggs or dairy, they rely on simple pantry ingredients to deliver bakery-style brownies that are moist, indulgent, and easy to make at home.
Equipment
- 8×8-inch baking pan
- parchment paper
- saucepan
- Mixing bowls
- Spatula
Ingredients
- 1.5 cups finely ground granulated sugar
- 0.5 cup water
- 2 tbsp ground flaxseed (or 1/4 cup applesauce)
- 5 tbsp water (for flax mixture only)
- 0.5 cup neutral oil
- 1 tbsp vanilla extract
- 0.75 cup cocoa powder
- 1.5 cups all-purpose flour (regular or gluten-free)
- 0.5 tsp salt
- 0.5 cup dairy-free chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a small bowl, mix the ground flaxseed with 5 tablespoons of water. Set aside to thicken. Skip this step if using applesauce.
- In a saucepan, combine the sugar and 1/2 cup water. Heat on low, stirring occasionally, until the sugar fully dissolves, about 5–10 minutes.
- In a large bowl, whisk together the cocoa powder, flour, and salt.
- Pour the warm sugar mixture into the bowl with the dry ingredients.
- Add the oil, vanilla extract, and the prepared flax mixture or applesauce. Stir gently until just combined.
- Fold in the dairy-free chocolate chips if using.
- Transfer the batter to the prepared pan and smooth the top evenly.
- Bake for 35–42 minutes, until a toothpick inserted in the center comes out mostly clean.
- Allow the brownies to cool completely before slicing into squares.
Notes
Use finely ground sugar to ensure it dissolves fully and creates a shiny crust. Avoid overmixing the batter to keep the brownies dense and fudgy. Let brownies cool completely before slicing for the cleanest cuts.
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