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vegan fudge brownies cut and in 16 pieces

The Fudgiest Vegan Fudge Brownies

Course: Dessert, school lunch box, Snack
Cuisine: American
Keyword: easy vegan brownies, vegan fudge brownies
Prep Time: 15 minutes
Cook Time: 27 minutes
cooling time: 2 hours
Total Time: 2 hours 42 minutes
Servings: 16
Calories: 242kcal
Author: Cindy Rainey
These vegan fudge brownies are rich and gooey and delicious. They are egg and dairy-free.
Print Recipe


  • 3 Tablespoons ground flax seed
  • 9 Tablespoons strong coffee 1/2 cup plus 1 Tablespoon - see notes
  • 1/2 cup vegan butter sticks - not tub
  • 1 cup vegan chocolate chips 1/2 for melting plus 1/2 cup for mixing (and more for sprinkling)
  • 1 cup organic white sugar
  • 1 cup organic brown sugar packed
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract


  • Prepare flax egg. Mix together the hot coffee and ground flaxseed. Set aside for 10 miniutes.
  • Preheat oven to 350° and prepare a 9x9 pan with parchment paper, allowing for a couple of inches to hang over two sides. (See photo in the blog post.)
  • Microwave 1/2 cup of the chocolate chips along with the 1/2 vegan butter on high for one minute. Give it a stir. If the chips are not yet melted then continuing microwaving for up to 30 seconds more in 15-second increments. Set aside.
  • Mix together the dry ingredients, making sure the brown sugar clumps and cocoa powder clumps are broken up.
  • Add in the flax egg, melted chocolate, and vanilla. Mix together until all dry ingredients have been moistened.
  • Pour into the prepared pan, spreading smoothly.
  • (Optional) Sprinkle a handful of chocolate chips on top for a finished pro look.
  • Put the brownie pan onto a baking sheet and put it in the oven.
  • Cook for 40 minutes. The brownies will not look done. Take them out anyway!
  • After 20 minutes, using the sides of the parchment, lift the brownies out of the pan in one piece and onto a cooling rack. Allow to fully cook - about 2 hours. Cut into 16 squares.


You will be using nine Tablespoons of liquid for your flax egg. Just an FYI - 9 Tablespoons is 1/2 cup plus 1 Tablespoon.
If you don't want to use coffee as an ingredient, use warm water instead. They won't be quite as rich. Consider using decafinated coffee if that is your concern.


Calories: 242kcal | Carbohydrates: 41g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Sodium: 196mg | Potassium: 108mg | Fiber: 2g | Sugar: 31g | Vitamin A: 270IU | Calcium: 45mg | Iron: 2mg