Fudgy Brownies

Nut-free option, Soy-free option 

Years ago, we set out to create the perfect vegan brownie recipe, reminiscent of the nonvegan ones we grew up eating. After many trials and failures, it’s safe to say we finally nailed the ultimate vegan fudgy brownies. They are rich, chocolaty and beyond delicious—everything you want in a brownie without the eggs or dairy.

Fudgy brownies are the epitome of chocolate indulgence, known for their dense, moist, and intensely chocolatey texture. These delectable treats are a favorite among dessert lovers, and for a good reason.

Fudgy brownies are characterized by their high fat-to-flour ratio. They contain a generous amount of butter or oil, which contributes to their rich and dense texture. This abundance of fat creates a luscious, almost gooey interior that’s beloved by chocolate enthusiasts.

The use of both cocoa powder and melted chocolate in fudgy brownie recipes intensifies the chocolate flavor. Cocoa powder provides a deep cocoa taste, while melted chocolate adds extra moisture and richness. Together, they create a harmonious chocolate blend that’s simply irresistible.

Fudgy brownies are distinct from their cakey counterparts because they contain less flour and fewer leavening agents like baking powder. This results in a denser, more compact crumb structure, making them wonderfully chewy and fudgy with a slight crust on top.

These brownies are incredibly versatile and can be customized with various mix-ins like nuts, chocolate chips, or swirls of caramel to elevate the flavor and texture. Whether enjoyed warm with a scoop of ice cream or savored with a glass of cold milk, fudgy brownies are the ultimate chocolate dessert for those seeking an intense, indulgent treat.

PREP TIME: 25 minutes

COOK TIME: 34 minutes

YIELD: 24 brownies

INGREDIENTS:

• 3 tbsp (21 g) flaxseed meal
• 6 tbsp (90 ml) water
• 1⅔ cups (208 g) all-purpose flour (spooned and leveled or weighed)
• 1¼ cups (125 g) unsweetened natural cocoa powder (spooned and leveled or weighed)
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 tsp salt
• ¾ cup (169 g) vegan butter (nut-free and/or soy-free if needed)
• 1 (4-oz [113-g]) bar vegan semisweet chocolate (soy-free if needed)
• 1¼ cups (250 g) granulated sugar
• 1 cup (220 g) packed light brown sugar
• ½ cup (120 ml) nondairy milk (nut-free and/or soy-free if needed)
• 1 tbsp (15 ml) pure vanilla extract
• 1½ cups (252 g) vegan semisweet chocolate chips (soy-free if needed)

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C). Line a 9 x 13–inch (23 x 33–cm) aluminum cake pan with parchment paper and set aside.
2. In a small bowl, whisk together the flaxseed meal and water. Set aside for 10 to 15 minutes, until gelled.
3. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. In a large, microwave-safe bowl, add the butter and chocolate. Microwave in 15-second intervals, stirring in between, until completely melted.
5. Add the granulated sugar and brown sugar to the melted chocolate mixture and whisk until combined.
6. Add the milk, vanilla, and flaxseed meal mixture to the chocolate mixture. Mix until well combined.
7. Add the flour mixture to the chocolate mixture and mix until just combined.
8. Fold in the chocolate chips.
9. Pour the batter into the prepared pan and spread it evenly.
10. Bake for 32 to 36 minutes. The top will look crackly and shiny, but the brownie may still be fudgy and seem underbaked. That’s okay; it will set as it cools.
11. Remove from the oven and allow the brownies to cool completely in the pan.
12. Carefully remove the brownies from the pan and slice them into 24 bars.