Fudgy Vegan Brownies

Name: Fudgy Vegan Brownies
Prep time: 10 min
Cook time: 20 min
Ingredients: 160 g (1 ⅓ cups) plain (all-purpose) flour (or buckwheat flour or a plain gluten-free flour blend); 60 g (½ cup) cocoa powder; 1 teaspoon instant espresso powder ((optional)); ½ teaspoon salt; 250 g (1 ¼ cups) caster (superfine) sugar (or granulated sugar); 120 g (½ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block); 120 ml (½ cup) unsweetened non-dairy milk (I use soy); 150 g (5 ⅓ oz) dark chocolate (about 70% cocoa solids) (finely chopped); 3 teaspoons vanilla extract; 85 g (3 oz) chocolate chips

Published: Oct 20, 2021

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Fudgy vegan brownies - these easy vegan brownies are seriously chocolatey and fudgy with a crisp, shiny top.

They are made using simple, everyday ingredients and no egg replacers. Can be made gluten-free.

Close up of fudgy vegan brownies, one on it's side.

These fudgy vegan brownies are adapted from my favourite chewy vegan brownies recipe. I wanted to simplify the ingredients a bit, and create a brownie with a slightly more fudgy, gooey texture.

Both versions are amazing and I love them both, but if you want a fudgy brownie that is made with simple, everyday ingredients then this is the recipe for you.

They are easy to make, taste amazing and have that much coveted shiny, crackle top!

Fudgy vegan brownies on a sheet of baking parchment on a brown surface, surrounded by bowls of chocolate chips and cocoa powder, a broken bar of chocolate and a brown cloth.

What Do I Need To Make Fudgy Vegan Brownies?:

Vegan block butter: For the best results you need to use a block butter/margarine, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block or Flora Plant Butter.

Non-dairy milk: Non-dairy milk replaces the moisture from the eggs. Soy milk is best for baking and is pretty much all I use as it has the highest protein content, but any variety will work.

Sugar: Sugar doesn't just provide sweetness in these brownies, it is also essential for the texture so don't reduce it! The crisp, shiny crust is achieved by making sure that the sugar is fully dissolved before baking; we do this by heating it up with the milk and butter.

I use caster sugar as it dissolves easily; granulated will also work. I don't recommend swapping it for brown sugar, liquid sugars or sweeteners as that will affect the texture.

Chocolate: Using part cocoa powder and part melted chocolate ensures a deep chocolate flavour, and the chocolate also helps to create that fudgy, dense texture.

I use a 70% dark chocolate. I don't recommend using milk chocolate rather than dark as it may make the brownies too sweet.

Espresso Powder: A bit of instant espresso powder really helps to deepen the chocolate flavour. You can't taste it at all but the brownies taste much better if you do add it so don't omit it unless you have to.

Flour: Vegan brownies need to use a bit more flour than non-vegan ones to maintain structure. Don't worry though, these aren't cakey in the slightest!

I make mine with plain (all-purpose) flour, but they can also be made using either buckwheat flour, or a plain gluten-free flour blend.

Cocoa Powder: Using both melted chocolate and cocoa powder gives the best, deepest chocolate flavour. I use a dark Dutch process one.

Vanilla Extract: Optional but recommended for the best flavour.

Salt: Pretty much all sweet things, but especially chocolate ones, benefit from the addition of a little salt to balance the sweetness and bring out the flavour more.

Chocolate chips: I like to add chocolate chips to my brownies for extra texture, and you can't go wrong with more chocolate!

I recommend using chocolate chips rather than chopped chocolate as they are added to the brownie batter when it is slightly warm and chocolate chips won't melt as easily as chopped chocolate.

Close up of a vegan brownie with a bite taken out of it.

How To Make Fudgy Vegan Brownies:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Sift together the flour, cocoa powder, espresso powder and salt.

Step 1, a two image collage of sifting together the dry ingredients.

Place the butter, sugar and milk in a pan over a low heat. Stir until the butter is melted and the sugar is fully dissolved.

It should be hot but not yet boiling.

Step 2, a two image collage of melting the butter, sugar and milk.

Remove the pan from the heat and add the vanilla extract and chopped chocolate. Stir until the chocolate is fully melted.

Step 3, a two image collage of adding the chopped chocolate.

Add the sifted dry ingredients and stir until fully combined.

Gently stir through the chocolate chips, don't mix it too much at this point as you don't want them to melt into the batter.

Step 4, a two image collage of adding the dry ingredients and the chocolate chips.

Transfer the batter to a greased and lined 20cm square tin and spread it level.

Bake for about 20 minutes until a skewer inserted into the centre comes out gunky with moist crumbs but no wet batter.

If it comes out clean they are over-done so be careful not to leave them in too long.

Step 5, a two image collage of the brownies before and after baking.

Leave the brownies to cool completely in the tin before slicing them.

Fudgy vegan brownies on a sheet of baking parchment.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

You absolutely do not want to overbake brownies. Make sure that you take them out of the oven when a skewer inserted into the centre comes out a bit gunky with moist crumbs (but not wet batter). If the skewer comes out clean they they are overdone and might be dry, so keep a close eye on them.

Use a metal rather than a glass pan. Glass dishes retain more heat and it is easier to overbake the brownies as they will continue to cook after you take them out of the oven.

It is the sugar that creates the shiny, crisp crust so don't reduce it!

Let the brownies cool completely before slicing them, that way you will be able to get neat squares.

If you want a softer, just-baked texture (or want to refresh them after they have been sitting around for a few days) then pop a brownie square in the microwave for 10 seconds. Warmed up like this they are also perfect for topping with ice cream!

They will keep in an airtight container at room temperature for around 5 days.

You can add in a couple of handfuls of chopped nuts along with the chocolate chips if you like.

Can I Freeze Them?:

Yes, these brownies freeze well for up to three months. Allow to defrost overnight in an airtight container at room temperature or in the fridge before serving.

More Vegan Brownies And Bars:

Close up of a brownie with a bite taken out of it.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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4.64 from 22 votes