Vegan Fudge Brownies

These vegan fudge brownies, made with cocoa powder, and bittersweet and unsweetened chocolates, are proof that egg and dairy-free brownies can still be rich, fudgy, and oh-so-chocolatey.

Eight vegan fudge brownies on a marble surface.

These vegan fudge brownies are proof that spectacularly fudgy, messily gooey, intensely chocolatey brownies can be made without butter or eggs. While they may not taste exactly identical to a traditional brownie—really, c’mon—they’re lovably delicious and even fooled several non-vegans.–Angie Zoobkoff

Vegan Fudge Brownies

  • Quick Glance
  • (1)
  • 20 M
  • 3 H, 55 M
  • Makes 24 brownies
5/5 - 1 reviews
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Ingredients


Directions

Preheat the oven to 350°F (175°C) and adjust the oven rack to the lowest position.

Line a 13-by-9-inch (33-by-23-cm) baking pan with parchment paper, making sure there’s some overhang past the edges of the pan. Brush the parchment with oil.

In a medium bowl, combine the flour, baking powder, and salt.

In a large bowl, whisk together the boiling water, unsweetened chocolate, cocoa, and espresso powder, if using, until well combined and the chocolate melts. Stir in the sugar, oil, and vanilla.

Using a rubber spatula, stir the flour mixture into the chocolate mixture until combined. Stir in the chocolate chips or chunks.

Scrape the batter into the prepared pan and smooth the top. Bake until the surface is crackly and a toothpick inserted halfway between the edges and center comes out with a few moist crumbs attached, 30 to 40 minutes.

Let the brownies cool in the pan on a wire rack for 2 hours.

Tester tip: If you bake your brownies in a glass baking dish, cool them for 10 minutes in the dish, then remove and cool completely on a wire rack.

Using the parchment overhang, lift the brownies from the pan and let the brownies cool completely on the wire rack, at least 1 hour and preferably overnight. Seriously. We can’t overstate the importance of these brownies being completely cool before you dive in. And they’re even better the next day, so you may as well just resist the temptation and wait until tomorrow.

Cut into squares and serve. (Brownies can be stored at room temperature for up to 4 days.)

Print RecipeBuy the Vegan for Everybody cookbook

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    *WHAT YOU NEED TO KNOW ABOUT INGREDIENTS FOR VEGAN BROWNIES

    • Tux variation

      Following a strict vegan diet? Check the labels on your chocolate chips and sugar. Some chocolate chips have dairy in them. And not all granulated sugars are processed in a vegan manner (although to our knowledge all organic granulated sugar is vegan).

    Recipe Testers' Reviews

    I'll start by saying I am well-versed in vegan baked goods. My mother is vegan and a desserts lover, so we scour the internet for recipes and visit bakeries where vegan options are available. My ideal brownie is one that walks that line between fudge and cake with a good lean into the fudge side. I can say, without a doubt, THESE ARE AMAZING BROWNIES. Not amazing “vegan” brownies, just amazing brownies period. They are moist, fudgy, dense, and so chocolatey. And that crackly top! I honestly would put these up there on par with my top favorite brownies, vegan or not. Non-vegans taste tested these without knowing, and gave rave reviews. So just, make them. I'll get off my soap box now.

    I didn't have espresso powder so I added one packet of instant coffee granules instead. Worked great.

    I baked them for 35 minutes (next time I would pull them out at maybe 33 as at 30 they were too underdone but at 35 they were slightly starting to dry more—yes, I'm that nit picky with brownies).

    I didn't have vegan chocolate chips so I chopped up a 70% dark chocolate bar. So good.

    As for servings, hard to tell as I ate 1/4 of it without issue in one day...

    Rich, indulgent, intensely dark chocolate brownies with a dense chewy texture and a lovely crunchy lid. I cut the pan into 24 small pieces and they were a huge hit. I came home the next day to find my teen sitting on the couch with a container half full of brownies working on devouring the rest. These are perfect straight out of the pan or with a sprinkle of cocoa and a few raspberries on top.

    I used semisweet chocolate as I was serving kids. If it was for more adults, I would use a bittersweet or dark chocolate for the chips.

    It took me 15 minutes to measure, mix and get the batter into the pan. They lasted 4 days and the texture is still the same as the first brownie that came out of the pan. I had hoped to freeze some but that has proved unnecessary.

    HUNGRY FOR MORE?

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    Comments

    1. I’m making these tomorrow (can’t wait), and I was wondering if I could sub the boiling water with strong coffee as I don’t keep espresso powder for anything. Thanks.

      1. You could do that, Jenny, although you may end up with a strong coffee flavor in your brownies. Or you can skip the espresso powder/coffee flavor altogether. They’ll still be delicious! Do let us know how they turn out.

        1. These were very chocolatey very fudgy maybe about 1/ 3 of an inch high. Nice shiny cracks on top. I wasn’t sure when to take them out of the oven, as it looked like a witches cauldron of chocolate boiling with oil on top. so I took them out at 38 minutes. I made sure I didn’t add too much oil. Probably won’t make these again. I’ll find a recipe that uses Aquafaba

    2. There’s an asterisk next to the 2 1/2 cups 🙈 granulated sugar in ingredients but don’t see what it refers to. Possible lower that sugar content? Thanks.

      1. Janet, the asterisk is referencing the note at the bottom of the directions. If you’re following a strict vegan diet, you want to check your chocolate chips and sugar to make sure the sugar is processed in a vegan manner and that the chocolate chips don’t contain dairy.

    3. this is it! the only brownie recipe. i’ve tried so many other vegan brownie recipes and none of them ever are chewy or get crackly on top.

      i only had an 8×8 pan so i filled it partially and i will say, don’t do that. the edges were a little too crispy and the center a little fudgy but thats on me, not the recipe. use a 9×13 like it says and it will be 100% perfect.

      1. Melissa, we love hearing this! I mean the crackly and chewy part. Thanks for confirming the pan size, and I hope you continue to make this again and again and again! Sounds like you will…

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