Easy Extra Fudgy Vegan Brownies are soft, rich, and dangerously full of chocolate flavor. These beauties are sure to melt-in-your-mouth and are made entirely with all vegan ingredients. You’ll whip them up in no time and they are definitely a killer sweet treat to add to your list of must-bakes for the entire family!

These Vegan Brownies are so Easy, Extra Fudgy and just BOMB, if I’m honest!

While I don’t bake brownies often, whenever I do, I’m always hooked. Haha. 

These little things are just so good. YUM.

If you’re into vegan brownies, I so recommend trying my Vegan Chewy, Fudge Avocado Walnut Brownies which are the perfect sweet treat that is full of chocolatey goodness! 

Then there are these Vegan Fudge Zucchini Brownies with Pistachio which have the best taste and texture that will automatically keep you on your toes and thrilled after every gooey bite. 

With September being officially here and the Fall season just ahead, I’ve been excited to share Fall recipes. Personally, I’m so obsessed with warm spices and that warm feeling that you get when you drink a cup of pumpkin latte or chai tea. Just so good.

Honestly, brownies somehow work perfectly into the equation as well, although you can eat these year-round. 

I just think that brownies are a timeless piece. Don’t you?

Homemade Vegan Brownies vs. Brownie Mix.

OK, so let me just say that I’ve seen some pretty good brownie box mixes that I would definitely try if I were pinched for time or just didn’t feel like whipping it from scratch myself. Bob’s Red Mill has a really great option. 

However, when it comes to brownies, I truly enjoy the gooeyness that comes from making them homemade. Like most things homemade, you are able to adjust and personalize your brownies to how you like them. Whether that means adding veggies, nuts, extra chocolate, making them more chewy or more fudgy—whatever!

Therefore, I’ll always be #TeamHomemade.

What Ingredients Do You Need for These Brownies?

Cocoa Powder: The easiest and best way to get that intense chocolate flavor if desired. However, if you’d like, you can always substitute with CaoCao powder. 

Flaxseed Meal: Ground flaxseeds are super healthy and are a great egg substitute. They are packed with fiber, protein, and potent antioxidants. Besides their health benefits, this stuff holds together your vegan baking treats very well.

Vegan Butter: While you can use oil for this recipe, I chose to use vegan butter and it was amazing. This created a nice, light ‘buttery’ flavor, which is potent in a regular brownie bite. Plus, using vegan butter is a great option for those who enjoy an oil-free recipe.

Chocolate Chips: What is there more to say? Chocolate chips are the best part of these brownies. They create that delicious melt-in-your-mouth effect and all of that gooeyness. For a smaller chocolate bite, you can use Enjoy Life’s Mini Vegan Chocolate Chips or for more richness, use regular sized vegan chocolate chips. 

Can I Make These Gluten-Free?

Yup. The awesome part is that you won’t lose the fudgy-ness or richness when these brownies are made GF. Simply, reduce the amount of water and substitute all-purpose four with 1-to-1 baking flour blend. I love the Bob’s Red Mill’s version.

How to Make the Best Vegan Brownies:

• Don’t over-mix! Over-stirring will cause the gluten to overdevelop, which makes it too chewy and dense.
• Ensuring that you have the best Egg Substitute matters. As an option, you can always use ground flaxseed meal, chia eggs, applesauce, or any other binder.
• Use the right baking pan! THIS IS IMPERATIVE! Metal pans (which are the best ones to use–makes your brownies bake faster; Glass pans make them take longer.)
• USE PARCHMENT PAPER! This helps your brownies to come out clean, well-structured, and just perfect!
• Lastly, always wait for them to FULLY cool before cutting them. Brownies are best structured and textured when cooled entirely.

Best Storage Tips for These Brownies:

Leftovers are best stored in an air-tight container at room temperature for up to 3 days. For longer storage, you can refrigerate for up to 5 days. Warm slightly once ready to serve.

In addition, you can freeze these beauties for an even longer storage time. Just add them to a freezer-safe air-tight container and they can last for up to 3 months. To thaw, remove from the freezer and add to the fridge overnight.

What You’ll Love Most About These Brownies:

Super chewy.

Easy to whip together + requires only 1 bowl.

Full of chocolatey flavor.

Fudgy + soft.

All dairy-free + vegan ingredients used.

Gluten-free option available.

Perfect sweet treat for the entire family.

Did I mention—-DELICIOUS?

OK, let’s dig right into this recipe shall we?

Preheat the oven to 350 degrees Fahrenheit and grease a square 8 x 8 baking pan with vegan butter and line with parchment paper.

Begin by adding the flaxseed meal + water to a small bowl, stirring until combined and letting it sit for 5-10 minutes. Set aside.

In a large bowl, add the melted butter and sugar together, whisking until combined.

Add in the flaxseed meal mixture, milk, and vanilla, whisking to combine.

Now, add in flour, cocoa powder, salt, and baking powder, mixing everything together a spatula or wooden spoon, until fully combined. **NOTE: Batter will be thick, that’s OK**

Finally, add in 1/2 of the chocolate chips and fold them in gently.

Pour the batter into the prepared baking pan and evenly spread it in. Pour the remaining 1/2 of chocolate chips and gently press them in slightly.

Bake for 35-40 minutes or until the center comes out “mostly clean”.

Remove from oven and let cool for about 20 minutes or so before lifting brownies out from the pan.

Once fully removed, let the brownies cool for another 10-15 minutes before slicing into squares.

Serve each brownie with your favorite non-dairy ice cream, fruit, or sprinkled powdered sugar, if desired.

Bon Appetit!

Easy Extra Fudgy Vegan Brownies

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Serves: 8 servings

Print It Pin It

Ingredients

• 1 cup organic All-purpose flour (I use Bob's Red Mill; See Notes for GF option!)
• 1 cup organic pure cane sugar (I use Wholesome Sweets)
• 3/4 cup cocoa powder, unsweetened
• 1 tsp baking powder
• 1/2 tsp sea salt
• 4 Tbsps flaxseed meal + 8 Tbsps WARM water (This makes your 'Flax Eggs')
• 1/2 cup vegan butter, melted (See Notes!)
• 1/2 cup Almond milk
• 1 Tbsp vanilla extract
• 1 cup vegan chocolate chips, semi-sweet (See Notes!)

Instructions

• Preheat the oven to 350 degrees Fahrenheit and grease a square 8 x 8 baking pan with vegan butter and line with parchment paper.
• Begin by adding the flaxseed meal + water to a small bowl, stirring until combined and letting it sit for 5-10 minutes. Set aside.
• In a large bowl, add the melted butter and sugar together, whisking until combined.
• Add in the flaxseed meal mixture, milk, and vanilla, whisking to combine.
• Now, add in flour, cocoa powder, salt, and baking powder, mixing everything together a spatula or wooden spoon, until fully combined. **NOTE: Batter will be thick, that's OK**
• Finally, add in 1/2 of the chocolate chips and fold them in gently.
• Pour the batter into the prepared baking pan and evenly spread it in. Pour the remaining 1/2 of chocolate chips and gently press them in slightly.
• Bake for 35-40 minutes or until the center comes out "mostly clean".
• Remove from oven and let cool for about 20 minutes or so before lifting brownies out from the pan.
• Once fully removed, let the brownies cool for another 10-15 minutes before slicing into squares.
• Serve each brownie with your favorite non-dairy ice cream, fruit, or sprinkled powdered sugar, if desired.
• Bon Appetit!

Tips & Tricks

STORAGE: Keep leftover brownies in a tightly sealed container for up to 3 days at room temp. You can refrigerate them for up to 5 days.

GLUTEN-FREE: You can make these brownies GF by substituting the flour with 1-to-1 baking flour blend by Bob's Red Mill and reducing the Almond milk to 1/3 cup and the vegan butter to 1/3 cup.

BUTTER VS. OIL: If preferred, you can always substitute the vegan butter with coconut oil, canola oil, or vegetable oil. 

 

CHOCOLATE: You can substitute chocolate chips with chopped vegan chocolate, if desired as well.

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Easy Extra Fudgy Vegan Brownies.

Love this Post? SHARE!