Super Fudgy Vegan Brownies

If you're looking for a classic, fudgy brownie made vegan, look no further! These are the best vegan brownies, made extra chewy and chocolatey with simple swaps—even omnivores devour them!
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Behold our brand new recipe, Brownie Lovers! When the creamy chocolate craving starts calling to you, these super vegan fudge brownies from The Friendly Vegan Cookbook can (and will) be your best friend. Chewy, sweet, and utterly satisfying, one bite is guaranteed to win you over.

They have the perfect texture with crinkly tops and wonderfully rich flavor to tame the Chocolate Monster within. If you have a little bit of patience, make them the night before and devour them the next day. Our brownies are even better after baking and a night of beauty sleep in the refrigerator.

What are we waiting for? Let’s get baking!

Vegan brownie on a plate with a bite missing.

Simple Swap Options and Ingredient Substitutions

small bowls and ceramic spoons with each ingredient for the fudgy vegan brownies on a marble white surface

We always recommend following our baking recipes precisely since baking in such a delicate art and our recipes have been rigorously tested as they are. But we totally understand if oil is not an option for you or you might not have ground flaxseed in the house. Though these vegan brownies won’t be entirely the same flavor or consistency, you can still make, bake, and enjoy them by swapping out some of these ingredients:

  • Oil-Free? Use an equal amount of applesauce instead of oil.
  • No Ground Flaxseed? Use an equal amount of chia seeds, ¼ cup of applesauce, or mashed bananas.
  • Gluten-Free? Use an equal amount of gluten-free flour or replace with ground almond meal (keep in mind that this will increase the fat content).
  • Allergic to Soy? No worries! Just use a higher fat content and creamy plant milk, such as cashew or oat.
  • Sugar-Free? Switching this out might make the most flavor difference, but you could use a granulated sugar substitute or liquid sweetener. If you’re using a liquid sugar, make sure to reduce the liquid in the recipe by 3 tablespoons. Scour the pantry for maple syrup or agave nectar to make the recipe less processed, as well.

A quick note: This recipe has been tried and tested by a whole team of recipe testers and our team loved these vegan brownies exactly as-is written, and baking recipes can be very finicky. We haven’t tested the swaps above, so proceed at your own risk! If you give any of these ingredient swaps a try, let us know how it went in the comments below.

How to Make The Best Vegan Brownies

These fudgy vegan brownies are actually quite simple to make and are ready in under an hour with only 15 minutes of active prep time! Here’s the easy process or reference the printable recipe card at the bottom of this post.

  1. Start by preheating your oven to 350 degrees F and line a 9 x 9 inch baking pan with parchment paper.
  2. Next, grab a small bowl and mix together the ground flaxseed meal, soy milk, and vanilla extract. Set aside for at least 10 minutes to allow the mixture to thicken. This is our vegan egg replacement!
  3. In a large bowl, combine the sugar, flour, cocoa powder, salt, and baking powder and whisk until well-mixed and everything is distributed evenly.
  4. When the flax “egg” mixture is ready, add it to the dry ingredients along with the canola oil and mix until just combined. Do not over mix. The resulting mixture will be VERY THICK, more like dough than batter. Don’t worry—that’s exactly how it should be for this recipe.
  5. Spoon the thick brownie batter into the prepared baking dish and spread it out in an even layer. Sprinkle the top with the chocolate chips.
  6. Bake for 45 minutes in the oven on the center rack. Remove from the oven and allow to cool fully in the pan before slicing. For the fudgiest texture, refrigerate overnight or for at least 4 hours before slicing and serving.

How to Serve Up Your Vegan Fudge Brownies

These rich and fudgy squares are out-of-this-world on their own, but there are several ways to bring out the best brownie flavor. Which option activates your appetite the most?

  • Topping Temptation – Chop up into tiny, bite-sized bits and sprinkle on top of ice cream, yogurt, or even oatmeal. You’ll love the combination of chewy and smooth together. So good!
  • Pile on the Pie – On the flip side, use your vegan brownie bake as a foundation for a pleasing pie topping. It makes the most mouthwatering pie crust. Just press firmly into the pan, bake, let cool, and then add your toppings. Brownies would work really well as a basis for our No-Bake Chocolate Pie recipe—yum!
  • Make Festive With Frosting – Create an extra special batch of vegan brownies by coating them in a layer of sweet buttercream frosting or a drizzle of royal icing. If you or someone you love adore these chewy chocolate squares, they would make the most beautiful birthday cake—just add vegan rainbow sprinkles and a bunch of sparkly candles.
  • Dare To Be Decorative – Be daring and delve into the world of dried fruit! Instead of, or in addition to, the chocolate chips, toss in a couple of spoonfuls of diced dried apricots or cranberries, raisins, dates, and cherries. If you used to love Cadbury Fruit & Nut chocolate bars, also add in some chopped, roasted peanuts—it’ll be incredible!
Four squares of vegan brownies stacked with chocolate chips sprinkled around.

How To Store

We love that vegan brownies are super easy to store (and eat!). If you’re lucky to have any leftover, you can either keep them on the countertop at room temperature for up to three days or store them in the fridge for up to a week. You can also freeze them in a covered container for up to 3 months.

To thaw from freezing, simply let the brownies sit in the fridge overnight or on the counter for a few hours. Giving them a zap in the microwave for 30 seconds might help, or better yet, throw a few in the toaster oven for a few minutes with extra vegan chocolate chips on top. Yum!

Fudgy Vegan Brownies with a Crinkle Top Served With Milk And Sprinkled With Dairy-Free Chocolate Chips.

Expert Tips and FAQ’s

My Brownie Batter is Too Thick—Help!

Don’t fret. This recipe is different from most traditional brownie recipes. Instead of a soup-y batter that you can pour into your baking pan, the batter in this recipe should be very thick, more like a brownie dough than a batter. The dough should be scooped and pressed into the brownie baking tin (as pictured).

Are These Fudgy Brownies a Healthy Snack?

Broccoli is a healthy snack. Air fried tofu is a healthy snack. Our creamy mango smoothie is a healthy snack. These brownies are not what you would consider “healthy” brownies. These are decadent, gooey, chewy, fudgy, you’ll-never-know-they’re-vegan brownies. They have the advantage of being 100% plant-based and also homemade, but they do contain sugar, oil, and chocolate chips. They’re a special treat and great to have on hand when your sweet tooth is tempting you.

They do have some health wins that raise the bar from other brownies. In addition to the calcium and protein from the soy milk, these vegan brownies bring in omega-3s and fiber from the ground flaxseed, and a little bit of theobromine from the cocoa powder. You can boost up the antioxidants by using raw cacao powder, as well.

Vegan brownie squares on a light background, topped with chocolate chips.

More Creamy Chocolate Vegan Recipes

If you try this Vegan Brownie recipe let us know what you think by leaving a comment and rating below! Be sure to follow along on PinterestInstagram and Facebook for even more vegan recipe inspiration.

Super Fudgy Vegan Brownies

Author: Michelle Cehn and Toni Okamoto
5 from 8 votes
The most chocolaty, chewy brownies we've ever tasted! Quick to make and perfect for meal prepping. These super fudgy vegan brownies taste even better the next day. You'll be amazed at how wonderfully rich they are—you might be tempted to eat the entire pan yourself!
Four squares of vegan brownies stacked with chocolate chips sprinkled around.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 15 brownies



  • ¼ cup ground flaxseed meal
  • ½ cup soy milk, plus 2 tablespoons; or any variety
  • 1 tablespoon vanilla extract
  • 2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ cup canola oil, plus 1 tablespoon; or vegetable oil
  • ¼ cup vegan semisweet chocolate chips, for topping


  • Preheat the oven to 350 degrees F. Line a 9 x 9 inch baking pan with parchment paper.
  • In a small bowl, mix together the ground flaxseed meal, soy milk, and vanilla extract. Set aside for at least 10 minutes to allow the mixture to thicken.
  • In a large bowl, combine the sugar, flour, cocoa powder, salt, and baking powder and whisk until well-mixed.
  • Add the flaxseed meal mixture and canola oil to the dry ingredients and mix until just combined. Do not overmix. The resulting mixture will be VERY THICK, more like dough than batter. Don’t worry—that’s exactly how it should be for this recipe.
  • Spoon the thick brownie batter into the prepared baking dish. Sprinkle the top evenly with the chocolate chips.
  • Bake for 45 minutes. Allow to cool fully in the pan. For the fudgiest texture, refrigerate overnight or for at least 4 hours before slicing and serving.


Yes, you can dive into these right out of the oven. But these brownies are best when enjoyed chilled for 4 hours, straight out of the fridge.
Leftovers – Store in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.


Calories: 234kcal | Carbohydrates: 42g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 140mg | Potassium: 44mg | Fiber: 2g | Sugar: 33g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Course Dessert
Cuisine American
Keyword dairy-free brownie, fudgy vegan brownies, vegan brownie

Vegan Fudge Brownies recipe Michelle CehnToni Okamoto shared from The Friendly Vegan Cookbook. Photos by J.J Steele for World of Vegan, all rights reserved. Article written by Gina House and edited by Rachel Lessenden.

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Recipe Rating

  1. Rena Agno says:

    5 stars
    If you are someone who wants you or your family to be vegan but is struggling to find yummy recipes, then this brownie recipe is for you! Make some quick, save some for later and you’ll always have them handy. Plus, they are so yummy you won’t believe they’re healthy, dairy-free, and vegan!

  2. 5 stars
    Oh my I love brownies! these look so good!

  3. i just made these but they came out very crisp and not chewy (no i did not burn them) and the batter looked like the photo and everything but i will attempt again!!

    • Oh no! I’m so sorry they didn’t come out chewy, I’m trying to figure out what could have happened! Was the batter at least an inch or two deep in the baking pan? It should be a little crisp on the very outside but very chewy in the center. If you do try again, perhaps reduce the baking time. They’ll be very soft when they come out of the oven and the refrigeration step is key!

  4. 5 stars
    Best brownie recipe ever!! I can’t tell you how much I love these. SO super delicious!

  5. Beatriz Buono-Core says:

    5 stars
    These are seriously addictive and so delicious! Need some right now!

  6. Andrea White says:

    5 stars
    The best brownies! Perfectly chewy and delicious!

  7. 5 stars
    Most chewy delicious brownies ever!!! I love making these!

  8. 5 stars
    These are beyond delicious!!!

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