Better than box mix vegan brownies that are so fudgy, gooey, and decadent, you’d never know they’re eggless and dairy free! One bowl and so easy, you’ll never make another vegan brownie recipe again!
The only vegan brownie recipe you’ll need- forget the box mix!
I’m serious. You’ll never be tempted to make another box mix brownie again after giving these ultra fudgy vegan brownies a go.
These eggless brownies are just so easy: you only need one bowl! Plus with only 20 minutes for baking time and 10 minutes to cool (the hardest part, I’ll admit), these vegan brownies make for the best vegan dessert recipe to meal prep.
The cool part about this brownie recipe in particular is that it tastes like a fudgy Ghiradelli brownie, yet is entire eggless, dairy free, soy free, nut free, simple in ingredients, refined sugar free and can actually be made gluten free!
Plus, the vegan pantry staple ingredients that we need to make these brownies actually come with some cool benefits:
- Applesauce: I use unsweetened applesauce to keep the sugar count lower.
- Coconut oil: using coconut oil may help in protecting both our brains and our hearts!
- Coconut sugar: I use coconut sugar here as a wonderful refined sugar free substitute to regular sugar. Using Coconut sugar may also have a lower Glycemic Index, which means that it’s less likely to spike blood sugar levels when consumed.
- Cacao powder: if you’re wondering what cocoa powder to use for this recipe, I actually recommend scratching cocoa powder all together and going with cacao powder. Cacao powder is not only richer in taste, but it’s also full of antioxidants.
- Flour: people are so quick to knock flour, but it does contain nutrients, like selenium, riboflavin, and niacin. You can use gluten free 1:1 baking flour here if needed. I have not tried these vegan brownies with whole wheat flour, which definitely requires different ratios.
- Low sugar vegan chocolate: my favorite brand to use for this recipe is Lily’s Sweets, as their vegan chocolate chips are no sugar added and entirely dairy free.
How to make vegan brownies
Once you see how simple and easy these vegan brownies are to make, you might just be making them every week!
For these vegan brownies, you’ll only need one bowl, a whisk, an 8×8 baking pan, and parchment paper.
To start:
- Whisk together the flaxseed and water to create a flaxseed egg.
- Add in the melted chocolate, melted vegan butter or coconut oil (either works), and coconut sugar, and stir until completely mixed.
- Sift in the flour, cacao powder, and baking powder, and then fold gently until the batter is just mixed.
- Add in the remaining chocolate chips, and fold until the chocolate chips are evenly distributed.
- Pour the batter into the parchment paper lined baking pan and bake the brownies for 20-22 minutes.
Allow the brownies to fully cool before slicing!
How to know when brownies are done
This really depends if you’re looking more for fudgy vegan brownies or more cakey vegan brownies. I personally air on the fudgy side, so I would check the brownies after 20 minutes.
Use a toothpick to test: if the toothpick comes out slightly clean (there might be a few crumbs on it) they’re good to go! If there’s more batter than actual brownie on the toothpick, I would give them another 3-5 minutes.
When you remove the brownies from the oven, the tops of the brownies will be soft– that means they’re definitely fudgy inside! As they cool, the brownies will become firmer, yet still remain fudgy when you take that first bite.
What’s the best way to cut brownies?
The best way to cut brownies is to use a large kitchen knife and run it under really hot water. Make one slice, then use a clean kitchen towel to clean the knife after each slice.
This method will ensure that you don’t get any ruined edges! Your vegan fudge brownies will be the perfect squares of chocolatey bliss.
Remember: the brownies should be cool before slicing!! If they’re not, no matter how hot or clean the knife is, the brownies might crumble around the edges!
Can I make these vegan brownies gluten free or Paleo?
Absolutely! I actually already have a vegan Paleo brownie recipe that’s very similar to this one, but to make these just gluten free vegan brownies, you can swap in gluten free 1:1 baking flour.
I haven’t tested these brownies with oat flour nor almond flour, so I can’t speak to those results.
How to store brownies
I recommend slicing the brownies, then storing them in an airtight container at room temperature for up to 2 days. This will help them remain fudgy and soft!
Alternatively, you can absolutely store them in the fridge (also in an airtight container) for up to 5 days.
You can also freeze these vegan brownies for up to 3 months.
I hope you love these vegan brownies as much as I do!! I truly believe once you make these, you won’t try any other vegan brownie recipe- this is the only one you need!
If you make these brownies, let me know down below in the comments section, as well as giving them a rating so that others can see.
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy brownie baking!
More vegan brownie recipes you’ll love
Vegan Pumpkin Swirled Brownies
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PrintThe BEST Fudgy Vegan Brownies
Better than box mix vegan brownies that are so fudgy, gooey, and decadent, you’d never know they’re eggless and dairy free! One bowl and so easy, you’ll never make another vegan brownie recipe again!
- Prep Time: 10
- Cook Time: 22
- Total Time: 32 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1/2 cup vegan butter or coconut oil, melted
- 1 cup coconut sugar
- 1/3 cup unsweetened applesauce
- 1/4 cup dairy free milk
- 1 tsp vanilla extract
- 1 cup flour or gluten free 1:1 baking flour
- 1 cup cacao powder
- 2 tsp baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350F and line an 8×8″ pan with parchment paper.
- In a large bowl, add in the melted vegan butter or coconut oil and coconut sugar. Stir with a spoon until the mixture is completely combined.
- Add in the applesauce, dairy free milk, and vanilla, stirring again until combined.
- Sift in the flour, cacao powder, and baking powder, and use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Be sure not to over-mix- the batter should be just mixed.
- Fold in the chocolate chips until evenly distributed (being careful not to over-mix).
- Pour the batter into the pan and spread the brownie batter to touch the edges of the pan. Place the pan into the oven and bake for 20-22 minutes, or until the toothpick comes out clean. If you bake these brownies longer, they will be more cake-y than fudgy.
- Remove from the oven and let sit for 10 minutes in the pan to cool.
- Slice and serve! Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Keywords: vegan brownies, vegan brownie recipe, fudgy vegan brownies, best vegan brownies, easy brownie recipe, how to make vegan brownies
Can I replace flaxseed with 4 eggs?
Hi Rachael! I haven’t tested this personally, typically the ratio is 1:1 but 4 eggs sounds like a lot in brownies- so I really can’t say! I’m so sorry!