BEST VEGAN FUDGY BROWNIES

The Best Vegan Fudgy Brownies recipe! These brownies are rich, chocolaty, super fudgy, and so delicious. They have a beautiful shiny crackly top and will melt in your mouth. The only vegan brownies recipe you will ever need!

Stack Of Fudgy Vegan Brownies

THESE CHOCOLATE BROWNIES ARE

  • vegan
  • dairy-free
  • egg-free
  • rich
  • fudgy
  • gooey
  • loaded with chocolate flavor
  • shiny and crackly on top
  • so delicious
  • quick
  • the best chocolate dessert

Vegan Brownies With Shiny Crackly Top On White Parchment Paper

WHAT YOU NEED TO MAKE THE BEST VEGAN FUDGY BROWNIES

You need the following ingredients to make these Vegan Fudgy Brownies (the exact measurements are in the recipe card below):

  • Psyllium husk – act as an egg replacer and makes the brownies fudgier. You can substitute for flaxseed meal.
  • Vegan butter – use vegan butter that has around 75-80% fat (such as Naturli Vegan Block).
  • Brown sugar – holds the moisture within the brownies and adds a slight caramel flavor.
  • White cane sugar – Melting the butter with sugar creates that beautiful shiny crackly brownie top.
  • Aquafaba – The water from canned chickpeas, which acts as an egg replacer along with psyllium ‘egg’.
  • Dark chocolate – Use high quality 6070% dark chocolate bar.
  • Cocoa powder – Add more richness. Use high quality unsweetened cocoa powder.
  • All-purpose flour – You don’t need much flour in this recipe. Less flour creates more fudgy brownies, plus the cocoa powder takes the place of some flour.
  • Ground coffee or espresso powder – Deepens the chocolaty flavor in brownies, without the taste of the coffee. I like to use dark roast ground coffee for extra richness.
  • Baking powder
  • Sea salt – balance the sweetness.
  • Chocolate chips or chunks – Add extra chocolate to the batter or on top of the brownies.

Equipment you need:

  • Small saucepan or pot
  • Whisk
  • Mixing bowl
  • Silicon spatula or wooden spoon
  • Sifter
  • Square baking pan – 23×23 cm/9×9 inches. I don’t recommend using a larger pan because these brownies are quite thin.
  • Parchment paper
  • Cooling rack

Ingredients For Brownies

HOW TO MAKE THE BEST VEGAN FUDGY BROWNIES WITH SHINY CRACKLY TOP

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 180°C (350°F). Lightly grease a 23x23cm/9×9 in a square pan with a little bit of vegan butter (or coconut oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. The parchment paper will prevent the brownies from sticking to the pan.

Prepare Square Baking Pan

2. Step: Make psyllium ‘egg’

Combine psyllium husk with 2 tbsp of water. Mix well and set aside.

3. Step: Melt vegan butter with sugar

In a small saucepan, melt vegan butter over medium heat. Then add brown sugar and white sugar. Whisk until the sugar slightly melt. Then take it off the heat.

4. Step: Make brownie batter

Pour the sugar-butter mixture into a mixing bowl and whisk in psyllium ‘egg’. After it’s combined, slowly whisk in aquafaba. Then, use a spatula to mix in melted chocolate. Make sure it’s all well combined.

To the wet mixture, sift the cocoa powder, all-purpose flour, ground coffee, baking powder, and sea salt. Mix until combined. Don’t overmix the batter. Mix in chocolate chips or chunks (or you can sprinkle them on top of the brownies in the pan).

Recipe Steps

5. Step: Bake the brownies

Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 20 minutes. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary.

6. Step: Let the brownies cool completely

Remove the brownies from the oven and place them on a cooling rack. You can sprinkle them with a little bit of salt. Let them cool completely in the baking pan before cutting into squares. Otherwise, they may crumble as you cut them.

Headshot Of Vegan Brownies

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN FUDGY BROWNIES?

First, make sure the brownies are completely cooled. Then store cut squares in an airtight container (to keep the moisture) at room temperature or in a fridge.

HOW LONG DO VEGAN BROWNIES LAST?

Brownies will last up to 4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE VEGAN FUDGY BROWNIES?

Yes, you can freeze the brownies for up to 3 months in an airtight container. To unfreeze them, let them thaw at room temperature.

Stack Of Three Brownies

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Vegan Brownies With Shiny Crackly Top On White Parchment Paper

BEST VEGAN FUDGY BROWNIES

Plantiful Bakery
The Best Vegan Fudgy Brownies recipe! These brownies are rich, chocolaty, fudgy, and so delicious. They have a beautiful shiny crackly top and will melt in your mouth. The only vegan brownies recipe you will ever need!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Dessert
Cuisine: American
Servings: 9 squares
Calories Per Serving: 222 kcal

Ingredients
  

  • 1 tsp psyllium husk*
  • 2 tbsp water
  • 50 g vegan butter (75-80% fat) + extra for greasing
  • 80 g brown sugar
  • 70 g white cane sugar
  • 60 ml (1/4 cup) aquafaba
  • 100 g dark chocolate bar, 70% melted (high quality)
  • 30 g unsweetened cocoa powder
  • 60 g all-purpose flour
  • 1 tsp ground coffee or espresso powder
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 30 g chocolate chips or chunks

Instructions

  • Preheat the oven to 180°C (350°F). Lightly grease a 23x23cm/9x9 in a square pan with a little bit of vegan butter. Then line the pan with a strip of parchment paper.
  • Combine psyllium husk with 2 tbsp of water. Mix well and set aside.
  • In a small saucepan, melt vegan butter over medium heat. Then add brown sugar and white sugar. Whisk until the sugar slightly melt. Then take it off the heat.
  • Pour the sugar-butter mixture into a mixing bowl and whisk in psyllium 'egg'. After it's combined, slowly whisk in aquafaba. Then, use a spatula to mix in melted chocolate. Make sure it's all well combined.
  • To the wet mixture, sift the cocoa powder, all-purpose flour, ground coffee, baking powder, and sea salt. Mix until combined. Don't overmix the batter. Mix in chocolate chips or chunks (or you can sprinkle them on top of the brownies in the pan).
  • Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 20 minutes. Brownies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary.
  • Remove the brownies from the oven and place them on a cooling rack. Let them cool completely in the baking pan before cutting into squares.
  • Enjoy!

Notes

* You can substitute for flaxseed meal.

Storage

First, make sure the brownies are completely cooled. Then store cut squares in an airtight container (to keep the moisture). They will last up to 4 days at room temperature and up to a week in the fridge. Brownies can also be frozen for up to 3 months.
Keyword all-purpose flour, aquafaba, brown sugar, chocolate, cocoa powder, ground coffee, oven, psyllium, vegan butter, white cane sugar

Nutrition Facts

Serving: 1 square / Calories: 222kcal / Total Fat: 11,1g / Saturated Fat: 6,0g / Cholesterol: 0mg / Sodium: 75mg / Total Carbohydrate: 31g / Fiber: 3,1g / Sugar: 20g / Protein: 2,6g / Iron: 2,5mg / Potassium: 173mg

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