The world's best Fudgy Vegan Brownies! Gluten-free and allergy-free, these fudge brownies have a rich, chocolaty, gooey center, chewy edges, and glistening crinkle top. This quick and easy recipe is made with just 10 ingredients, no eggs or dairy. You can serve these decadent brownies warm, a la mode, or chilled like a solid piece of fudge!
Say it with me, "FUDGY!" These are the fudgiest vegan brownies you will ever make! Super rich and chocolatey, they're made with real chocolate chips and cocoa powder so you get the best chocolatey bite. You'd never know that this recipe has no eggs or dairy since they're so gooey and chewy and still have that iconic shiny crinkly top! With just 10 simple ingredients, these vegan fudge brownies will become the go-to brownie recipe in your family's kitchen!
Why These Are The Best Fudgy Vegan Brownies
No one wants dry, crumbly, overly cakey brownies. It can be hard to achieve the fudginess we all love without the use of eggs and dairy giving fudge brownies their needed structure. But this vegan recipe checks all the boxes and produces the chewy fudgy decadence you've been searching for! These fudge brownies aren't just vegan, they're also:
- Gluten-Free
- Vegan & Vegetarian
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
- Kid-Friendly
- Quick, Easy, Simple Ingredients
- Make-Ahead & Freezer-Friendly
- Perfect Dessert For Any Occasion
What Makes Brownies Fudgy or Cakey?
Fudgy brownies have a higher ratio of fat to flour, meaning you need more fat in a fudge brownie recipe and less flour. The opposite of this ratio, more flour than fat, would give you cakey brownies. Fudgey brownies will have more butter and/or real chocolate and less dry ingredients like flour. Fudge brownies typically don't use baking powder either, as this leavening agent helps trap air in the batter structure and results in a cakey brownie texture.
Ingredients For Vegan Brownies
- Gluten-Free Flour: You do need some flour in a fudge brownie recipe! Your favorite all-purpose gluten-free flour will give these fudgy gluten-free brownies just enough structure and texture for the batter to bake properly.
- Cocoa Powder: Rich, unsweetened cocoa powder will add an extra layer of intensity to the chocolate flavor. Try to use Dutch processed or even cacao powder for a pure rich flavor.
- Cornstarch: Corn starch or arrowroot starch is used as a replacement for the eggs in this eggless brownie recipe. It holds together and thickens the batter without making the brownies dry.
- Espresso Powder + Salt: Espresso powder and cocoa are complements of each other. Espresso deepens and intensifies the chocolate flavor without making the brownies taste like coffee. In place of espresso powder, you can use finely ground or instant coffee, but increase the amount by ½ teaspoon). Salt helps to enhance all the flavors in the recipe.
- Granulated Sugar + Light Brown Sugar: I like to combine granulated sugar with some brown sugar for a deeper sweetness. However, a higher ratio of granulated sugar is needed to archive the shiny thin crinkle top everyone loves of fresh baked brownies! You can use sugar-free granulated sweetener and sugar-free brown sugar-style sweetener as well to reduce the sugar content in this recipe!
- Vanilla Extract: Yes, there's still the need for vanilla extract in a rich chocolate recipe! It's all about that depth of flavor in indulgent baked goods.
- Dark Chocolate Chips: Vegan dark chocolate chips (or chopped dark chocolate bar) are what you want in this recipe so it's not overly sweet with the addition of the added sugar. The real chocolate is also what makes these brownies so fudgy and gooey! Look for chocolate is at least 65-70% cocoa at a minimum.
- Vegan Butter: The other essential ingredient to chewy fudge brownies is butter! Moist and rich, these vegan brownies need melted butter to dissolve the sugars and create that shiny top too!
- Non-Dairy Milk: To achieve that gooey, molten-like texture in the center, some non-dairy milk is used to keep the batter from being too thick before baking.
Brownie Mix-Ins
If you want to customize this basic vegan brownie recipe, here are some fun add-ins you can include:
- Vegan white chocolate chips
- Almonds, pecans, walnuts, cashews, peanuts, etc.(if no allergies!)
- Shredded coconut
- Nut butter or seed butter for a swirled brownie (add this in after the wet batter is spread in the baking pan)
- Crushed gluten-free cookies or Oreos
- Fruity jams or jellies
How To Make Fudgy Vegan Brownies
- Whisk together the gluten-free flour, cornstarch, and salt in a large bowl.
- Melt the vegan butter in the microwave in a small bowl. Mix in the granulated sugar, brown sugar, and espresso until dissolved.
- Add the non-dairy milk and vanilla to the hot butter mixture and mix.
- Add the cocoa powder to the hot butter mixture.
- Mix the cocoa powder into the hot butter mixture until smooth.
- Add the bowl of hot wet ingredients to the dry ingredients.
- Mix the wet into the dry ingredients until mostly combined.
- Add the chocolate chips to the batter and gently mix them in.
- Line a square 8x8-inch metal baking pan with parchment paper before evenly pouring in the brownie batter.
- Smooth out the top and add a few extra chocolate chips to the wet batter.
- Bake the brownies for about 30-40 minutes until the edges are crisp but the center is still gooey.
- Remove from the oven and allow the brownies to cool for 30 minutes before slicing.
How To Tell If Your Brownies Are Fudgy Or Undercooked
For eggless fudgy brownies, you'll know they're done cooking when you give the pan a shake the center still jiggles a bit. The edges should look firm, but the center should still look slightly wet, about 30-35 minutes. Sticking a toothpick in the center won't really help since there will be batter on it, just make sure the batter isn't a puddle of uncooked liquid. Give the brownies 5 more minutes if so, otherwise, err on the side of slightly undercooked since the brownies firm up when you remove them from the oven.
Recipe Tips & Tricks
- Make sure the butter is hot and fully melted before dissolving the sugar into the mixture. You want the sugar to be completely mixed in so you can achieve that shiny crackly top!
- Don't overmix the better. This is why it's crucial that you mix the cocoa powder into the hot butter mixture before mixing it into the flour mixture. Then you can simply fold in the chocolate chips without creating a cakey texture.
- Don't overbake the brownies! We are not making cakey brownies with this recipe, we want them to be fudgy. Since the brownies are eggless, you don't need to worry about doneness so much.
- Use a metal baking pan and make sure to line the pan with parchment paper. You can even go a step further and grease the parchment paper for the easiest and cleanest removal.
How To Cut Fudgy Brownies Cleanly
First, make sure the brownies are completely cooled! You need to cool the brownies for at least an hour before slicing, the longer the better. The BEST way to ensure you get nice clean cuts is to chill the brownies in the fridge for an hour or two (or freezer for 30-60 minutes) before slicing. Use a large sharp knife and slice the brownies down lengthwise instead of dragging the knife back and forth. Once you've made 3 cuts vertically, make 3 more horizontally for a total of 9 brownies. (You can make them smaller if you'd like).
If you're cutting the brownies at room temperature, make sure to whip the knife clean between each cut, running the knife under hot water helps make clean cuts as well.
How To Serve Fudge Brownies
- Warm: Serve your vegan fudge brownies at soft room temperature or warmed in the microwave until molten and gooey in the center again. Add a scoop of dairy-free vanilla ice cream for an al la mode treat! A sprinkle of powdered sugar is always a simple classic too!
- Chilled: Serve the fudgy brownies chilled, either from the freezer (let them sit out for a few minutes) or fridge, and enjoy them like a piece of chocolate fudge. The texture will be thick and fudgy instead of melty and gooey.
How To Store & Freeze Leftovers
- Storage: You can store leftovers in an airtight container at room temperature for 2-3 days and in the fridge for up to 7 days.
- Freezing: To freeze leftover cut gluten-free vegan brownies, wrap the brownies in plastic wrap, then foil, before storing them in a Ziplock bag or airtight container for up to 6 months. Thaw the brownies overnight in the fridge or leave them out on the counter, unwrapped.
More Vegan Dessert Bar Recipes:
- One-Bowl Gluten-Free Vegan Brownies
- Funfetti Blondies
- Maple Blondies
- Eggless Lemon Bars
- Blueberry Crumb Bars
- Pumpkin Pie Bars
Fudgy Vegan Brownies
The world's best Fudgy Vegan Brownies! Gluten-free and allergy-free, these fudge brownies have a rich, chocolaty, gooey center, chewy edges, and glistening crinkle top. This quick and easy recipe is made with just 10 ingredients, no eggs or dairy. You can serve these decadent brownies warm, a la mode, or chilled like a solid piece of fudge!
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Total Time: 35 minutes
- Yield: 9 Servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 Cup Gluten-Free All-Purpose Flour
- 1 TB Cornstarch or Arrowroot
- ¼ Tsp Salt
- 1 Stick (½ Cup) Vegan Butter
- 1 Cup Granulated Sweetener (or preferred granulated sugar)
- ½ Cup Brown Sugar Sweetener (or preferred light brown sugar)
- ½ Cup + 2 TB Unsweetened Cocoa Powder
- 1 Tsp Espresso Powder (optional)
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- ⅓ Cup Unsweetened Plain Non-Dairy Milk
- 1 Cup Vegan Chocolate Chips (plus 2 TB for topping)
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the gluten-free flour, cornstarch, and salt.
- In a microwave-safe bowl, melt the vegan butter until hot and fully liquid. Then stir in both sugars and espresso powder until fully dissolved.
- Mix in the non-dairy milk and vanilla, before fully incorporating the cocoa powder into the hot mixture.
- Pour the hot cocoa mixture into the bowl of flour and mix together until mostly smooth.
- Add the 1 cup of chocolate chips to the batter and fold in, careful not to overmix.
- Line an 8x8 baking pan with parchment paper and pour the brownie batter evenly into the pan, smoothing out the top.
- Dot the top of the brownies with the additional 2 tablespoons of chocolate chips, if desired, before transferring the pan to the preheated oven.
- Bake the brownies for about 30-40 minutes until the edges are crisp and pull away from the pan, but the center is still soft and moist, not fully set.
- Remove the brownies and allow them to firm up in the pan for at least 30 minutes before using the parchment paper to lift the block of uncut brownies out of the pan. You can now chill them further in the fridge or freezer until they are fully set, or you can place them wire rack to cool to room temperature before placing them on a flat surface to cut 9 brownies.
Notes
- Storage: You can store leftovers in an airtight container at room temperature for 2-3 days and in the fridge for up to 7 days.
- Freezing: To freeze leftover cut gluten-free vegan brownies, wrap the brownies in plastic wrap, then foil, before storing them in a Ziplock bag or airtight container for up to 6 months. Thaw the brownies overnight in the fridge or leave them out on the counter, unwrapped.
Nutrition
- Serving Size: 1 Serving
Literally, just like a perfect piece of chocolate fudge, these super fudgy gluten-free vegan brownies are a must-make!
So tell me:
+ Do you have a go-to brownie recipe? If not, this one fits the bill!
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Julie
These do look amazing! SO SO fudgy!
Rebecca Pytell
Hope you enjoy!
Esme Slabbert
Love the vegan version.
Rebecca Pytell
Great, enjoy.
Carolyn M
I will be trying this. Can I substitute ground coffee for the espresso?
Rebecca Pytell
Yea, so if you read the post, you'll find your answer.