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Easy Extra Fudgy Vegan Brownies
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5 from 5 votes

Best Fudgy Vegan Brownies

In my home, fudgy brownies should be on hand at all times, and these really are the Best Fudgy Vegan Brownies EVER! Think chewy-gooey with a deliciously dangerous rich chocolatey flavor. A total game changer that you won't believe is plant-based!
Course Dessert
Keyword baked, brownies, chewy, chocolate, chocolate chip, classic, dairy-free, dessert, easy, fudgy, gluten-free, healthy, homemade, indulge, natural, plant-based, recipe, soft, sweet, traditional, vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea


  • 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!)


  • 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!


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.