fudgy vegan brownies

These vegan brownies are the fudgiest, most delicious, best brownies ever! Super easy to make, loaded with chocolate and soon to be your new favorite recipe.

Fudgy Vegan Brownies

(188 grams) All Purpose Flour*

(86 grams) Cocoa Powder (Unsweetened)

tsp Baking Powder

Salt

(170 grams) Vegan Butter

(90 grams) Vegan Chocolate Chips

Tbsp Ground Flaxseed Meal

(120 milliliters) Hot Water

(400 grams) White Granulated Sugar

tsp Vanilla Extract

(175 grams) Vegan Chocolate Chips (plus more to place on top of the brownies before baking)

Before you start making your brownies, add the 3 tablespoons of ground flaxseeds to a bowl and then pour over the 1/2 cup (120ml) hot water from the kettle. Leave it to sit while you prepare your other ingredients.

Preheat the oven to 350°F (180°C) and spray a 9&#215;9 square baking dish* with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside. 

Sift the all purpose flour and cocoa powder into a mixing bowl and add the baking powder and salt. Mix together. 

Add the vegan butter and 1/2 cup chocolate chips to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted. 

Now add the flax eggs, white granulated sugar and vanilla extract to the melted vegan butter and chocolate and whisk it in with a hand whisk. 

Pour this out over your dry ingredients in the mixing bowl and mix into a thick brownie batter. 

Add the cup of chocolate chips and mix in. 

Transfer the brownie mix to your prepared 9&#215;9 square baking dish and smooth down. 

Add a few more chocolate chips directly to the top of the brownies. 

Place into the oven and bake for 35-40 minutes. 

The brownies are done when they are dry and shiny on top and a toothpick inserted into the center of the brownies comes out with moist crumbs (or melted chocolate) but not wet batter. 

Let the brownies cool and firm up for 15 minutes in the pan before using the parchment paper overhang to remove them from the pan and place onto a wooden board. Let them cool completely before slicing.

Fudgy Vegan Gluten-Free Low-Fat Brownies are made in the food processor with no bowl required! These are the most decadent, rich and fudgy brownies without the guilt!

Fudgy Vegan Low-Fat Brownies

+ 2 tablespoons (90 grams) unsweetened applesauce

baking powder

vanilla extract

tsp salt

flour

espresso powder

chocolate

scale.

Always use a scale

Preheat an oven to 350°F (177°C) and lightly spray an 8x8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.

Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Scrape the top and sides and then add the cocoa powder and oat flour. Process for a minute or so. Scrape down the sides very well and process again for another 1-2 minutes. Walk away and let it run until completely smooth. It should be smooth and thick, like the consistency of a nut butter. Don't judge the result by the taste of the batter (if you try it) because it tastes slightly beany, but not at all once baked! Add the chocolate chips and give it a good stir around the bowl with a spoon to incorporate them, but don't blend them.

Spread the batter into the pan, making sure to scrape out ALL of the batter from the processor, including underneath the blade. I used a skinny rubber spatula to get it all out and spread the top of the batter flat and out to the corners of the pan. Dampen the spatula with water to help if necessary, as it will be thick and sticky. Sprinkle extra chocolate chips all over the top and make sure to gently press them into the batter, so they remain in tact while baking.

Bake for 25-30 minutes when they are slightly puffed up and the top is firm. I removed mine at 27 minutes. Do 25 minutes for a more fudgy brownie and closer to 30 for a more dry/firm brownie. I felt 27 mins was perfect. Fudgy, moist and firm. They will seem a bit undercooked at removal but will continue cooking and firm up as they cool, trust me. Let them cool at least 20 minutes before slicing them. If not avoiding fat intake, then serve with my Vanilla Cheesecake Ice Cream!

Once they are completely cooled, cover the pan tightly with foil and keep stored at room temperature or transfer to a sealed container. This will keep them moist for a couple of days.

Not only are these Peanut Butter Brownies fudgy, decadent, and delicious, but they're also Vegan, Gluten-Free, and made from only 9 healthy ingredients!

Fudgy Peanut Butter Brownies

tbsp Ground Flax + 5 tbsp Water

Oats, blended into flour

Cacao Powder

½ tsp Baking Powder

Non-Dairy Milk

Natural Peanut Butter, plus more for drizzle (Optional)

Sugar

Dairy Free Chocolate Chips

Preheat the oven to 350F. Combine the Ground Flax and water together in a small bowl, and set aside to let thicken for 5 minutes.

In the meantime, add the Oat Flour, Cacao Powder, Baking Powder, and Salt in a large bowl and whisk until well-combined. Form a well in the center of the bowl, then add in the Non-Dairy Milk, Peanut Butter, Coconut Sugar, Vanilla Extract, and thickened Flax Egg. Mix until a thick batter forms, then fold in the Chocolate Chips.

Pour the batter into a greased or lined 9&#215;9&#8243; baking tin and spread it around evenly with a spatula. If you&#8217;d like to make a Peanut Butter swirl, spread a thick drizzle/&#8221;dollop&#8221; of nut butter around the top of the batter, then use a butter knife to swirl everything around.

Bake for 20-22 minutes, then let cool in the pan for 10-15 minutes before removing. Transfer to a cooling rack and let cool completely before slicing. Store any leftovers in a container with a loose-fitting lid at room temperature for up to 5 days.

Not quite sweet enough for me but they were still good. A few of my family tried them (all SAD or Atkins diets) and loved them!

Decadent and healthy! These pass the test of a snobby brownie lover :D I have a limited list of healthy treats, and these have made it onto the list. What can I say? I've made them 3 times already! For healthier sweetness, I used 1/4 cup stevia, 1/4 cup ethryitol and left 1/4 sugar to make sure the yumminess stays intact!

Thank you for my favorite vegan brownie recipe!! I love that it can be gluten free with GF oats and I have subbed cashew butter for the peanut butter twice and it turns out great too! They’re fudgy, peanut buttery, and chocolatey yumminess! They’re my go to dessert to take when sharing with vegans and non-vegans!

Fudgy, decadent, crackly top brownies that are undetectably vegan and gluten-free! SO easy to make with simple methods and just 1 bowl and 9 ingredients required!

Fudgy Crackly Top Brownies (Vegan + GF)

coconut sugar ((we like Supernatural or Whole Foods 365 Brand))

MB 1:1 GF Blend

almond flour* ((we like Wellbee’s))

cocoa powder

Tbsp flaxseed meal

tsp sea salt

water

vegan butter, melted

tsp vanilla extract

Preheat your oven to 350 degrees F (176 C) and line an 8x8-inch metal baking pan with parchment paper. Set aside.

To a large mixing bowl, add the coconut sugar, gluten-free flour blend, almond flour, cocoa powder, flaxseed meal, and sea salt. Whisk to combine until almost all of the flour and cocoa powder is incorporated. Next, stir in the chocolate chips.

To the dry ingredients, add the boiling water, melted vegan butter, and vanilla extract. Use a spatula to fully combine, stirring for 30 seconds to 1 minute. The chocolate chips will mostly melt at this point, so if you would like extra whole ones for pops of chocolate, fold them in after the mixture cools a bit.

Transfer the batter into the prepared baking pan and bake for 35-40 minutes — until the edges look set and the center looks barely shiny.

Let the brownies cool in their pan for AT LEAST 30 minutes before slicing and digging in. The brownies will be super gooey before cooling and will be very hard to cut. If you would like your brownies to have perfectly crisp edges, refrigerate them for 2 hours before cutting. Store the brownies lightly covered at room temperature for up to 2-3 days or up to 1 month in the freezer.

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Fudgy Vegan Brownies

Fudgy Vegan Low-Fat Brownies

Fudgy Peanut Butter Brownies

Fudgy Crackly Top Brownies (Vegan +...

Top 4 fudgy vegan brownies recipes from across the web

The most viewed fudgy vegan brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fudgy Vegan Brownies

Fudgy Vegan Low-Fat Brownies

Fudgy Peanut Butter Brownies

Fudgy Crackly Top Brownies (Vegan +...

The most viewed fudgy vegan brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine