Better Than Box Mix FUDGY Vegan Brownies- with Shiny Crinkle Tops!
These ridiculously fudgy vegan brownies are for FUDGE BOWNIE LOVES ONLY! Made with simple ingredients (sugar, flour, cocoa powder, chocolate, and melted vegan butter or oil), these vegan brownies are seriously dense and chocolatey WITHOUT being raw/underbaked with that perfect shiny crinkle top that will make even a cakey brownie lover obsessed. This is better than any store bought brownie mix you’ll find, all made with just a bowl and a whisk.
Forget the box mix brownies- you’re going to LOVE these easy vegan brownies from scratch!
You’ll never be tempted to make another box mix brownie again after giving these ultra fudgy vegan brownies a go.
Like it’s so good, I had to develop a small batch vegan brownie recipe just to avoid eating the entire pan in one go (oh, trust me, it’s too easy to just keep going bite after bite!).
These brownies are my go-to weekend baking recipe for my family, and for a good reason. It’s the base recipe for several of our other vegan brownie recipes (and my inspiration for several of the brownie recipes in my upcoming cookbook!).
And for the most important part: these brownies are fudgy, NOT underbaked and gooey (ick) with a perfect crinkle top that a traditional conventional brownie would bow down to. But how? There are two EASY reasons why these vegan brownies are different than others on the internet
- Sugar content: We’ve slightly increased the moisture in this vegan brownie recipes by using part brown sugar and part granulated sugar. The brown sugar will add a slightly more molasses flavor, while also adding more moisture and richness.
- Sugar dissolution into aquafaba or dairy free milk: This means that the sugar granules are dissolved in the liquid by vigorous mixing- either with a hand mixer or by hand. Dissolving the sugar helps to create a super crinkly and shiny top!
Now, why use aquafaba or soy milk?
These are two of my favorite vegan egg replacements for this recipe, along with ground flaxseed. Together, they work better than what applesauce could achieve (trust me, I’ve tried).
This is because aquafaba or soy milk are most similar to egg white in terms of texture and binding properties, helping to give the brownies structure and moisture. So if you don’t have access to chickpea brine, then you most certainly can use soy milk with near identical results!
Simplest Ingredients to make Vegan Brownies:
The remaining ingredients are just pantry staple finds, but I want to go over why I’m choosing some key ingredients here!
- Ground flaxseed: I’ve tested this recipe with dairy free yogurt and applesauce as well, and I really love ground flaxseed here for the best.
- Dutch-cocoa powder: You can’t just use any cocoa powder here. I recommend using all Dutch-processed for the fudgier texture it will give. All-natural has a bit more acidity (which causes a bake to rise), and will lead to a cakier brownie. I’m purposefully going for FUDGY with this recipe, so I’m avoiding cakey all together!
- High quality dark vegan chocolate: my favorite brand to use for this recipe is Endangered Species or Valrhona!
- Dairy-free milk or aquafaba: This is another ingredient that you may not be fully familiar with, but it’s actually quite common! Aquafaba is just chickpea brine, or the liquid from your chickpea can, and it makes for the best replacements of egg whites. So combining flaxseed with aquafaba essentially creates the full “egg” in these brownies! However, upon further testing, dairy free milk, like soy milk, works WONDERFULLY in a pinch (with honestly identical results- I can’t tell the difference so it’s up to your personal preference here!).
The remaining ingredients are so standard: all-purpose flour, granulated sugar (make sure it’s organic for vegan!), sea salt, and vanilla extract! How simple and easy?!
Overview: How to make vegan brownies step-by-step
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Once you see how simple and easy these vegan brownies are to make, you might just be making them every week!
My go-to trick for knowing when brownies are done.
Use a toothpick to test: if the toothpick comes out with a little brownie batter on it, they’re good to go! If it’s more like a glob of batter on the toothpick, I would give them another 5 minutes and check again.
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. That’s why you need to wait at least 30 minutes before slicing into them!
You are just going to LOVE these super easy vegan brownies! Truly, this will be your go-to brownie recipe, I’m sure of it!
Happy brownie baking!
Bake these brownies alongside me in this video:
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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BEST Cocoa FUDGE Vegan Brownies with Shiny Crinkle Tops!
- Prep Time: 10
- Cook Time: 28
- Total Time: 38 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These ridiculously fudgy vegan brownies are even better than any store bought brownie mix you’ll find, all made with just a bowl and a whisk. They’re moist, fudgy, and with perfectly shiny crinkly tops, all thanks to dissolving the sugar into aquafaba or soy milk! Trust me, this will be the only brownie recipe you’ll use from now on!
Ingredients
- 2 tbsp ground flaxseed mixed with 1/2 cup coffee (you can sub water) or 1/2 cup (100 g) unsweetened applesauce, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1/3 cup (80 mL) aquafaba or soy milk, room temperature
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup (113 g) vegan butter or coconut oil, melted
- 6 ounces vegan semi-sweet chocolate chips
- 1/2 cup (50 g) high quality Dutch-processed cocoa powder*
- 1 2/3 cup (200 g) all-purpose flour or gluten free 1:1 baking flour
- Additional 1/2 cup (80 g) vegan chocolate chips
Instructions
- Prep: Preheat the oven to 350F and line an 8×8″ or 9×9″ pan with parchment paper. Whisk together the ground flaxseed and coffee in a small bowl, and set aside to thicken.
- Dissolve the sugar: In a large bowl, whisk together the sugar, brown sugar, aquafaba or soy milk, vanilla extract, sea salt, and flaxseed mixture. You can use a hand mixer to make it faster, but whisk vigorously until the sugar granules are completely dissolved. This is crucial, as this gives the vegan brownies their crinkle top. Set aside.
- Heat the chocolate: Heat the vegan butter until melted and hot in a heat-safe bowl (I do about 45 seconds). Then add in the chocolate chips. Allow the chocolate to sit for a few seconds to start melting. Then add in the cocoa powder as well, and whisk until the chocolate chips have completely melted and the cocoa powder is integrated into the mixture.
- Make the brownie batter: Use a rubber spatula to spoon the chocolate fudge mixture into the dissolved sugar mixture. Whisk until combined. Then add in the flour and gently whisk JUST until the flour is completely incorporated. The brownie batter will feel really thick. That’s okay! Continue whisking just until the flour is incorporated. Add in the chocolate chips, and fold into the brownie batter to evenly distribute.
- Bake: Spread the batter into the pan to the edges. Place the pan into the oven and bake for 28-30 minutes if using a 9×9″ pan, 30-32 minutes if using an 8×8″ pan, or until the toothpick comes out NEARLY clean. It’s okay if the middle is still a bit wiggly. It will solidify more as it rests. If you bake these brownies longer, they will be more cake-y than fudgy.
- Rest: Remove from the oven and let sit for 30 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.
Notes
Gluten free: You can use gluten-free 1:1 baking flour or oat flour to make these vegan brownies. If using oat flour, please be sure to use the gram measurements (weighted measurements) rather than cups. I use King Arthur Measure for Measure gluten free flour for a general gluten free flour blend. Same baking temperature and time applies!
Dutch-Processed Cocoa Powder: Please try not to use cacao powder over Dutch-processed cocoa powder here! The fudgy texture comes from the way the cocoa powder is processed in what is known as “Dutch-process.” For brands, I love either Valrhona or Ghirardelli 100% cocoa Dutch Process cocoa powder!
Storage: 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.
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!
Can i replace the applesauce with flax egg or aquafaba?
Hi Andrea! You can use 2 tbsp ground flaxseed with 1/3 cup water 🙂
Great! thank you for answering so quickly ☺️
Absolutely!! enjoy!
For the vegan butter or coconut oil, could I use tahini or sunflower seed butter?
Thanks! Martie
Hi Martie! I actually haven’t tried this recipe yet with either of those- I’m so sorry! Typically, you can sub them, but I can’t guarantee anything here, as I haven’t tried it myself.
Can you please help me with the coffe mixture, how much coffe powder should i use and can i use something else instead of ground flaxseed?
If you’re using dissolvable instant coffee, you can use 1 tsp! But if you don’t want to use ground flaxseed, then scrap the coffee all together and just use dairy free yogurt 🙂
If I wanted to try this with oat or almond flour instead, what ratio would you suggest?
I haven’t personally tried these with either of those flours- my guess is that the oat flour might be too crumbly (and I honestly don’t work with almond flour if at all, so I couldn’t even predict how that might come out!). You’re always more than welcome to try it with the oat flour, but I can’t guarantee it would work so I don’t want you to waste ingredients! If it were me, I would do 120 grams oat flour with 1 tbsp arrowroot starch as a test. But again, I can’t guarantee it would work!
Hi Courtney! So sorry to hear they didn’t bind together! The most likely culprit is over-baking and then not allowing them to set after baking!
Hi! What can I replace the aqua faba with ? It isn’t easily available here
Hi Monica! Unfortunately, there isn’t a good replacement for the aquafaba- I’m so sorry! You CAN use 2 ground flax seed “eggs” but the texture won’t be quite the same. I hope that helps!
OBSESSED with these brownies!!! They came out so perfectly fudgy and rich!! My go to vegan brownie recipe from now on, even my non-vegan family loved them too!! Couldn’t even tell they’re vegan!
So happy to hear it!! Enjoy and thanks for the review 🙂
Hi! Can I do almond milk instead of soy milk?
Yes definitely!
Made these for a dinner party served warm with vegan ice cream. They went down a treat. Thank you for the recipe.
Oh I’m just so happy to hear it!! Thank you so much for sharing!! Sounds like such a delicious evening 🙂 Enjoy!
Can I skip the aqua fab and add more applesauce?
Hi Lyly! Unfortunately, the aquafaba definitely can’t be substituted out- I’m so sorry!
How much vanilla?
1 tsp!
Hi maam, is there any other substitute for aquafaba?
Hi Krisha! Unfortunately, to achieve that crinkle top, you really need the aquafaba. However, if your’e fine without the crinkle top on the brownies, you can sub in dairy free milk! You just won’t have brownies that LOOK like classic brownies on top but they’ll still taste delicious!
Yum! These were great, I used the 200g of oat flour with 1 T of arrowroot as you suggested. I also used the coconut oil listed as an option. We loved them! Thank you!
This is fantastic!! So happy to hear it, and thanks for listing what you used too!! That’s so helpful 🙂 Enjoy, and thanks for the review!
These are amazing. Honestly best brownies I’ve ever had, you would never know they’re dairy free. My go to recipe now!!
SO happy to hear it 🙂 Thank you!!
I cannot wait to make these. Can you share the brand of Cocoa powder that you use?
I can’t wait for you to try these!! I just updated the post with these recs to reflect that because it’s a great question 🙂 But for brands, I love either Valrhona or Ghirardelli 100% cocoa Dutch Process cocoa powder!
You mention baking soda and baking powder in the video but it’s not listed. Can you please tell me how much? Thank you.
Hi Dom! So sorry for any confusion- are you referencing from the YouTube video? The recipe was just recently adapted to be even better, so you don’t need either!
Really great! I’ve been looking for a truly fudgey brownie and this is the best i’ve ever made.
I made it gluten free because I have celiac disease so I used 150grams of schar all purpose flour and 50grams of almond flower. IT WAS AMAZING. i also did a swirl on top with a little bit of peanut butter and it was just chefs kiss.
This is AWESOME!!! Thank you so much for sharing 🙂 So glad those swaps worked for you too!!
For the applesauce option do you omit the ground flax seed? Or is it 2tbsp flax seed + 1/2c applesauce? My son has an allergy to flax. Thanks!
Hi Katelyn! yes, you can omit the ground flaxseed and coffee mixture, and swap in with 1/2 cup applesauce- it will lose some richness from the lack of coffee, but still taste really good!
Hi, These brownies sound so good. I’m wondering what the sugar content for one brownie is. I didn’t notice any nutritional content unless I missed it . And instead of soy milk can I use oat milk instead of aqua faba. Thanks very much 😊
Hi Jo! You can calculate this with an online recipe nutrition calculator- I don’t include nutritional information anymore because it won’t be accurate to what you’re baking in your kitchen with your specific brands!
Firstly, I freaking adore this chef. Every single recipe I’ve tried, has been amazing. I’ve tried other peoples brownie recipes, but not only is hers the best, it doesn’t make me feel like garbage when I eat the whole pan. I am prediabetic, and fairly new to vegan baking so I decided to take a chance and I substituted the sugar for agave nectar and honey, and the brown sugar with coconut brown sugar. Because me and my boyfriend have no self control with sweets in the house 😂 Also, I mixed the flaxseed with espresso powder and hot water cause I didn’t feel like making coffee. 🤷♀️ Not gonna lie, I was afraid to try them so I made him try them first. They taste like homemade cosmic brownies! Im running to Amazon to buy your cookbook now! 💗
This is so wonderful!!! Oh I want to give you the biggest hug, thank you so much for such a wonderful review!! Enjoy 🙂 And thank you for buying the book!!! Let me know what you try from it! <3
Amazing
This is the best brownies recipes ever! I’ve been trying for years to find a great recipe for vegan brownies and this is the one! I didn’t use aquafaba but soy milk and instead of flax eggs I used 3tbs of Apple cider vinegar with baking soda!
No one could believe they were vegan brownies!
Thank you for this wonderful recipe!
Firstly amazing recipe – cant wait to try.
When mixing together coffee and flaxseed mix, is the coffee hot, cold or room temp?
Hi Jamahl! Thank you so much!! For the coffee, great question! It can be room temperature- that will be perfect! But if it’s still a little warm, no worries- it will cool while you assemble the other components!
Amazing thank you.
1 more question – hahahaha
Have you tried browning the butter on the stove? Will this change any elements to the mixture or recipe? I would assume it would simply add in a nutty flavour to the brownies.
Hi Jamahl! yes, I have tried browning the butter! It’s absolutely AMAZING! So I would about 1/4 cup more vegan butter- this will account for any moisture that evaporates in the browning process. Brown the vegan butter just as you would regular butter, then incorporate into the recipe per the instructions 🙂 I also have a small batch brown butter vegan brownie recipe that is great if you want to try a smaller version of this recipe with the brown butter notes already added in! Enjoy!
Can I sub almond milk instead of soy milk or will it not be the same?
Hi Mary! You can! The top won’t be as crinkly, but they’ll still taste really fudgy and delicious 🙂
Hi! Are they supposed to be dark vegan chocolate chips or just semi-sweet? You mention your favorite brand for dark vegan chocolate but the ingredients just say vegan chocolate chips, so wanted to check! Thank you!
Hi Bhumi! You can use either! Semi-sweet is technically a form of dark chocolate and has no more than 50% sugar, but it’s okay if you use either!
Looks amazing, everything you make does! Can I make the batter, refrigerate and bake the next day??
Aw thank you so much!! And I’ve actually never tried this before!! I imagine you would be able to, honestly, since there’s no leavening agents- you might need a bit longer to bake though, as it’s going from cold to hot!
Hello Britt, thanks so much for a brilliant recipe vegan as always! Really enjoyed the result but the only thing I missed was knowing how much coffee (instant powder) is necessary, bc I know you need half a cup but it didn’t specify the water:coffee ratio and I think I added too much of the instant coffee bc my brownies turned out a bit bitter but not unpleasant, I’ll just add less coffee powder but I’d love to know how much you added when you made the coffee to mix with the flaxseed. Thank you so much from Portugal!