Super Fudge Brownies

The ultimate Fudgy Vegan Brownies: They are chewy, fudgy, super moist, super rich in chocolate and so easy to make! No hidden veggies, just real, decadent vegan brownies.

Finally, a real egg-free, bean-free & vegetable-free brownies. Not to hate on the healthy black bean or zucchini versions, but let’s be honest, they don’t make a real brownie. I’m really excited to share this recipe today because I’ve been working on this one for a couple of months now. After testing what feels like a lifetime of brownies, these came out a perfect texture. Non-vegan family, boyfriend & non-vegan coworkers approved!

If you’ve been a reader for a while, you may already know that I am obsessed with chocolate. Maybe that’s why every single dessert recipe here has chocolate. Veganizing a recipe can be super easy, but sometimes it can also be a real pain. Sure, you can easily substitute here and there, but sometimes ingredients don’t balance out correctly. For me, the perfect brownie is a cross between cake, fudge, and full-on chocolate.

JUST LOOK AT THAT FUDGE

LOOK AT IT

Now onto the process, I’ve noticed that the way that the brownie mix is combined is super important to reach the perfect texture. That’s why there’s absolutely no need for fancy equipment to make these brownies; all I used was a whisk, and hand mixed everything. These are made with just 10 ingredients that you probably already have in your pantry and can be baked in 30 minutes.

Store bought Cookies & Cream non-dairy ice cream

Notes:

• For the “eggs” in this recipe, I use flaxseeds. You can buy flax meal or you can ground flax seeds in a high-speed blender.
• For gluten-free recipe, use gluten-free all-purpose flour.
• Use semi-sweet or dark chocolate based, not the unsweetened kind.
• I use coconut oil, but if you don’t like the flavor, you can easily substitute for any vegetable oil.
• I know you’ll want to eat the brownies as soon as they come out of the oven but please be strong. Letting the brownies cool down for at least 2 hours is crucial for delicious, set and finished brownies.

So, without further ado, here are my fudgy vegan brownies made the traditional way, no beans or hidden veggies. Whoo!

Recipe: Super Fudge Brownies

Ingredients

Dry Ingredients:

• 1 cup all-purpose flour (I use Bob’s Red Mill)
• ½ cup cacao powder
• 3/4 cup organic brown sugar (or sugar of choice)
• 1/4 tsp baking soda
• 1/2 tsp sea salt

Wet Ingredients:

• 1 cup non-dairy chocolate chips, melted
• 2 flax eggs*
• 1/2 cup coconut oil
• 1/4 cup water
• 1 tsp pure vanilla extract

Other Ingredients:

• 1 cup non-dairy chocolate chips (unmelted)
• Toppings of choice: non-dairy chocolate chunks, walnuts, coconut flakes, more non-dairy chocolate chips, etc.

*For the flax seed egg (1 egg)

• 1 tbsp ground flaxseeds
• 3 tbsp water
• Mix together. Let sit for five minutes.

Procedure

1. Preheat oven to 325°F/160°C. Prepare a greased or parchment lined, 8×8 square pan.
2. Prepare your flax eggs, and set aside for 5 minutes.  
3. In a medium bowl, whisk the dry ingredients together: flour, baking soda, cacao powder, brown sugar and salt, until combined. Set aside.
4. In a separate bowl, add the 2 flax eggs, coconut oil, water, vanilla extract and melted chocolate chips, mix until completely combined.
5. To the dry mixture, mix in the wet mixture. If you find that the mixture turned out a bit too thick, you can add ¼ cup of water extra.
6. Stir in 1 cup chocolate chips. Then pour into prepared 8×8 pan.
7. Bake for 35 minutes. When finished, remove from oven and allow to cool completely for at least 3 hours.
8. Make a brownie sundae & enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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