Super Fudgy Vegan Brownies

These vegan brownies are made to impress and designed to disappear—fast. They’ve got a crinkly top that shatters under your knife, a dense, chewy middle, and a deep cocoa flavor that can’t-stop-won’t-stop. Rich but not over the top, soft with just enough bite, and so easy to make (and love).

They’re perfect for parties, potlucks, or just a nice way to treat yourself. Two bowls, 10 ingredients, and one hour is all you need to prep this ultra-fudgy dessert from The Friendly Vegan Cookbook. Great for meal prep, even better chilled the next day—especially straight from the fridge. Let’s get baking!

Why You’ll Love These Vegan Brownies

These are the kind of brownies that don’t stick around for long—and once you try them, you’ll get why. Here’s what makes them a solid go-to:

• That crinkly brownie top: Yes, even without eggs. This recipe delivers that classic crackled finish thanks to just the right balance of sugar, cocoa, oil, and plant-based milk. It’s a small thing, but it makes every slice look and feel like a real-deal brownie.
• Fudgy, chewy, dense—in all the right ways: These vegan brownies lean rich without crossing into cakey. The middle stays soft and thick, the edges hold their shape, and each bite is heavenly!
• Simple ingredients, simple prep: No hard-to-find binders or specialty ingredients here. Just everyday pantry staples that come together with ease. This is a brownie recipe anyone can make and love, vegan or not.
• Great the next day (and the one after that): Let these chill and the texture gets even better—denser, more structured, with that cool-fudge feel that’s perfect for sneaking bites from the fridge.
• Quietly (but boldly) vegan: These aren’t just “good for vegan brownies”—they’re just good brownies. Share them at a party, bring them to work, serve them up for dessert, and get ready to watch them disappear.

Key Ingredients

These brownies are built from pantry staples, but it’s the balance that makes them work. Here’s what creates the perfect texture, structure, and flavor:

• Cocoa Powder: This is where the deep, dark flavor comes from. Use a good-quality unsweetened cocoa powder—not Dutch-processed—for a rich base with bold chocolate notes.
• Granulated Sugar: Sugar doesn’t just sweeten here—it’s what gives the brownies their signature crinkle top. Don’t cut back or swap with liquid sweeteners unless you’re okay with a different texture.
• All-Purpose Flour: Keeps things classic and structured. It holds the chew without tipping into cakey territory.
• Ground Flaxseed & Plant Milk: These work together as your egg replacement. Once mixed and rested, they thicken up to bind the batter without making it dense. Soy milk brings a little extra protein and richness, but oat or almond milk works too.
• Canola or Vegetable Oil: Keeps the crumb tender and moist. It also helps create that dense, fudgy middle. You can use another neutral oil here, but steer clear of coconut unless you want the flavor to come through.
• Vegan Chocolate Chips: Optional, technically—but they’re the finishing touch. Sprinkled over the top, they melt into pockets of chocolate that make every bite feel like the centerpiece.

How to Make

These brownies come together with simple ingredients and a quick mix in just two bowls. Nothing fancy, nothing fussy—just chewy, chocolatey goodness baked into every bite. Here’s how to make it happen:

Step 1: Preheat the oven and line your pan – Set the oven to 350°F and line a 9×9-inch pan with parchment paper. Leave a little overhang so you can lift them out easily later—clean edges, no sticking.

Step 2: Mix the flax egg – In a small bowl, stir together the flaxseed, soy milk, and vanilla. Let it sit for 10 minutes to thicken. It doesn’t look like much yet, but it’s the key that holds everything together.

Step 3: Whisk the dry ingredients – In a large bowl, combine the sugar, flour, cocoa powder, baking powder, and salt. Mix until it’s even and a little fluffy—this sets you up for that crinkle top later.

Step 4: Add the wet ingredients – Pour in the flax mixture and oil. Stir until combined. The batter will be super thick—more like dough than pourable batter. That’s what you want. It helps create that dense, chewy center.

Step 5: Press it into the pan and top with chocolate chips – Scoop the batter into your pan and press it out to the corners. Sprinkle the top with chocolate chips. They’ll melt into the top and give you those extra-rich bites.

Step 6: Bake for 45 minutes – The edges should look set and the top should start to crackle. Let them cool fully in the pan before slicing—resist the urge to dig in too early.

Step 7: Chill for ultimate fudginess – This part is non-negotiable: chill for at least 4 hours, or overnight. The texture tightens up into dense, rich squares that slice clean and taste even better cold.

How to Serve

These brownies are rich and perfect on their own—but even better when dressed up, stacked high, or paired with something creamy, cold, or crunchy. Here are a few ways to turn a single batch into multiple new desserts:

• Crumble over ice cream: Chop a brownie into bite-sized pieces and scatter it over matcha or your favorite vegan ice cream. Add a drizzle of chocolate sauce or a spoonful of vegan whipped cream and it’s suddenly a sundae.
• Turn them into pie crust: Press the brownies into a pie dish, bake until set, and let cool. You’ve now got a chocolate base ready for our no-bake chocolate pie—chewy, rich, and completely next-level.
• Make it a party tray: Frost the top with buttercream, cut into squares, and top with rainbow sprinkles. Brownies = birthday cake now.
• Swirl into breakfast: Warm up a square and crumble it over oatmeal or vegan yogurt with fruit. It’s indulgent, yes—but you deserve it.
• Go big with mix-ins: Toss in a handful of chopped nuts, dried cherries, or mini marshmallows before baking for a rocky road-like moment. The base holds up beautifully, and every bite is like a little surprise.

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