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.