Vegan Chocolate Fudge Brownies

Name: Vegan Chocolate Fudge Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 tbsp (14 g) ground flaxseed; 6 tbsp (90 ml) cold water; 5 oz (140 g) vegan dark chocolate (60–70% cacao), finely chopped; ½ cup (100 g) refined coconut oil, solid, scooped; ¾ cup (150 g) granulated sugar; ¼ cup (50 g) light brown sugar, packed; ¼ cup (60 ml) unsweetened plant milk (soy or oat), at room temperature; 2 tsp (10 ml) pure vanilla extract; ¾ cup (95 g) all-purpose flour, spooned into the cup and leveled; ½ cup (45 g) unsweetened cocoa powder, sifted; ¼ tsp (1 g) baking powder; ½ tsp (3 g) fine sea salt; ½ cup (85 g) vegan dark chocolate chips; flaky sea salt, for sprinkling, to taste (optional)

From the MyKitchenBank Kitchen

Dense, glossy-topped brownies with a truffle-like center and crackly crust, made with coconut oil, cocoa, dark chocolate and flax eggs. No dairy or eggs, and no one will miss them.

Prep: 15 min
Cook: 30 min
Wait: 1 hr 40 min
Total: 2 hr 25 min
Makes: 16 brownies (one 8-inch square pan)

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Ingredients

16 servings

2 tbsp (14 g) ground flaxseed
6 tbsp (90 ml) cold water
5 oz (140 g) vegan dark chocolate (60–70% cacao), finely chopped
½ cup (100 g) refined coconut oil, solid, scooped
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
¼ cup (60 ml) unsweetened plant milk (soy or oat), at room temperature
2 tsp (10 ml) pure vanilla extract
¾ cup (95 g) all-purpose flour, spooned into the cup and leveled
½ cup (45 g) unsweetened cocoa powder, sifted
¼ tsp (1 g) baking powder
½ tsp (3 g) fine sea salt
½ cup (85 g) vegan dark chocolate chips
flaky sea salt, for sprinkling, to taste (optional)

Equipment (9)

8×8-inch (20×20 cm) metal or light-colored baking pan
Parchment paper
Medium heatproof bowl
Small saucepan (for a double boiler) or microwave
Large mixing bowl
Medium mixing bowl
Fine-mesh sieve
Whisk and rubber spatula
Sharp chef's knife

Steps

Before you start

Check that your dark chocolate is dairy-free. Many dark bars contain milk fat or milk powder, so read the label.
Use refined coconut oil for a neutral flavor. Unrefined works but the brownies will taste faintly of coconut.
Plan for about 2 hours 25 minutes in total. Most of that is cooling and chilling, which gives the fudgy texture and clean slices.
Use ground flaxseed (flax meal), not whole seeds. Whole seeds won't thicken into a gel.

1
Preheat and line panOven 350°F / 175°C
- Position a rack in the center of the oven and preheat to 350°F (175°C).
- Line an 8×8-inch (20 cm) pan with parchment so two sides hang over the edges to make a sling for lifting the brownies out later.
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Ready when: Parchment lies flat against the bottom and two sides of the pan.
Tip: Press the parchment into the corners so the brownies bake with sharp edges.
2
Make the flax eggs
- In a small bowl, stir the ground flaxseed with the cold water.
- Set aside for 10 minutes while you melt the chocolate.
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Ready when: The mixture is thick, slightly stretchy and gloopy, like raw egg white.
Tip: If it is still watery after 10 minutes, wait 5 more minutes.
3
Melt chocolate and oil
- Put the chopped dark chocolate and coconut oil in a heatproof bowl set over a saucepan of barely simmering water (the bowl should not touch the water).
- Stir often with a spatula for 3–4 minutes.
- Alternatively, microwave in 30-second bursts, stirring between each.
- Remove from the heat and let cool for 5 minutes.
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Ready when: The mixture is completely smooth and glossy with no visible chocolate pieces.
Tip: Keep water and steam away from the chocolate. A few drops can make it seize into a grainy paste.
4
Whisk in sugars and liquids
- Add the granulated sugar and brown sugar to the slightly cooled chocolate and whisk for 1 minute.
- Whisk in the plant milk, vanilla and the flax mixture until the batter looks thick and glossy, about 1 minute more.
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Ready when: The batter is shiny, thick and pulls away from the whisk in ribbons, with no streaks of flax.
Tip: If the chocolate is hot, the plant milk can make it separate. Cool it for the full 5 minutes first.
5
Mix the dry ingredients
- In a medium bowl, sift together the flour, cocoa powder, baking powder and fine salt.
- Whisk briefly to combine evenly.
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Ready when: The mixture is one uniform dark brown with no cocoa lumps.
6
Fold batter together
- Tip the dry mixture into the chocolate mixture.
- Fold with a rubber spatula for about 30 seconds, only until no dry flour streaks remain.
- The batter will be very thick.
- Fold in the chocolate chips.
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Ready when: The batter is thick, fudgy and uniformly dark with no dry pockets.
Tip: Don't overmix. Extra stirring develops gluten and makes the brownies cakey and tough.
7
Fill the pan
- Scrape the batter into the prepared pan.
- Use a damp spatula to press and spread it into an even layer, reaching into the corners.
- Sprinkle with flaky sea salt, if using.
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Ready when: The surface is level and smooth.
Tip: Dampening the spatula keeps the sticky batter from dragging.
8
Bake the browniesOven 350°F / 175°C
- Bake at 350°F (175°C) for 28–32 minutes.
- Check at 28 minutes: the edges should look set and slightly pulled from the pan, and the top should be shiny with fine cracks.
- A toothpick inserted 2 inches from the edge should come out with a few moist crumbs, not wet batter.
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Ready when: Edges are set, the top is shiny with fine cracks, and the toothpick has moist crumbs clinging to it.
Tip: Don't bake until the toothpick is clean. The brownies will turn dry and cakey once cooled.
9
Cool in the pan
- Set the pan on a wire rack and cool for 1 hour at room temperature.
- The center will firm up as it cools.
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Ready when: The pan is only slightly warm to the touch and the center no longer jiggles.
Tip: Cutting while warm makes the brownies gooey and ragged.
10
Chill and slice
- Refrigerate the pan for 30 minutes to firm up the coconut oil.
- Lift the brownies out using the parchment sling.
- With a large sharp knife, wiped clean between cuts, cut into a 4×4 grid to make 16 squares.
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Ready when: The brownies are firm to the touch and the knife cuts through cleanly.
Tip: Dip the knife in hot water and dry it between cuts for the neatest edges.

Good to know

Tips

Weigh the flour and cocoa for the most reliable texture. Too much flour is the main cause of dry brownies.
Line the pan with a parchment sling so you can lift the whole slab out for neat slicing.
Pull the brownies out while the toothpick still has moist crumbs. They keep cooking from the pan's residual heat.
For a shinier crackly top, whisk the sugars into the chocolate for a full minute before adding the liquids.

Make ahead

Bake the brownies up to 2 days ahead and store, uncut, covered at room temperature. Slice just before serving. The batter can also be pressed into the pan, covered and refrigerated up to 24 hours. Add 3–5 minutes to the bake time from cold.

Storage & reheating

Room temperature: airtight container up to 3 days. Refrigerator: up to 7 days (they will be firmer and fudgier; let sit 15 minutes before eating). Freezer: wrap individually and freeze up to 3 months. Thaw at room temperature for 1 hour, or warm a brownie for 10–15 seconds in the microwave.

Substitutions

ground flaxseed → 3 tbsp (45 g) unsweetened applesauce plus 1 tbsp (8 g) extra flour. The texture will be slightly cakier but still moist.
refined coconut oil → Vegan butter, melted (same weight). This gives a slightly softer set and a buttery taste. Chill the brownies a little longer before slicing.
all-purpose flour → 1-to-1 gluten-free baking flour blend. Use the same amount by weight. Let the batter rest for 5 minutes before baking.
unsweetened plant milk (soy or oat) → Strong brewed coffee, cooled. Deepens the chocolate flavor without a coffee taste.