Ultimate Vegan Fudge Brownies

Vegan, Egg Free, Dairy Free

In my immediate family genes, you are pre-disposed to be a chocoholic. I’m pretty sure this was passed down for generations now between both sides of my family.

My grandma on my dad’s side was one of the best bakers of her time. Growing up, she would make some of the most beautifully decorated cakes, had the best pound cake recipe I have ever eaten, the golden ticket recipe that was her butterscotch pie (vegan version coming soon!) and the most delectable corn muffins known to man (I know corn muffin recipes are controversial but soon you shall have that recipe veganized too!).

My grandpa on my mom’s side had quite the sweet tooth himself. My mom was raised to always have a “treat” with breakfast whether that be a donut, cookie or a chocolate chip danish from the local bakery.

There is a legend of a story (that I was present at) where we were on vacation with my grandparents & my grandpa was in his late 70’s. The hotel we were staying at had a lovely continental breakfast with quite the feast (things like a waffle station, an omelet station, fresh pressed orange juice, etc). My grandpa was unfortunately declining in his later years but still had quite a sweet tooth. There was a dining services worker that went by with a pastry cart and stopped near my grandpa’s spot at the table and while they weren’t looking, he took a pastry. Mind you, these pastries weren’t apart of our breakfast tab. To this day, I don’t think anyone who worked there noticed but my entire family did & I remember my grandma being red in the face. He straight up stole that pastry! Needless to say, he went to town eating it and was such a happy man after. Rest in peace, grandpa, we all miss you!

To sum up, we all have a sweet tooth and chocolate is usually our main vice. My fudge vegan brownies are the best vegan brownies you will ever make. They have all of the things a chocoholic would want. Chocolate times three (or four…): Cacao Powder, Melted Chocolate folded in & Chocolate Chips inside the batter & on top. This gives it a rich chocolate flavor that my family and I require.

Note: For this baking recipe, this is a really THICK batter (it is basically a cookie dough that I have made into brownies to get that right texture). See pics at the bottom of this post for how thick it is, you will probably need a rubber spatula or the hands you were blessed with to press the mixture down into your baking pan. The final product once baked should have a crisp, shiny top that you want in a brownie recipe! Top with ice cream & donate those box mix brownies you used to make, these will blow those away! Enjoy!

Best Ever Vegan Fudge Brownies

Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: baking, brownies, triple chocolate, vegan brownies
Servings: 12


  • 30 g ground flaxmeal (for flax egg)
  • 170 g water (for flax egg)
  • 225 g chocolate chips melted (semisweet or dark chocolate)
  • 225 g Earth Balance Buttery Spread
  • 410 g evaporated cane sugar
  • 4 tsp pure vanilla extract (not imitation)
  • 455 g all purpose flour
  • 50 g cacao powder (or sub cocoa powder)
  • tsp baking powder
  • ½ tsp instant coffee (or instant espresso powder)
  • 1 tsp Himalayan pink sea salt
  • 170 g chocolate chips, divided semisweet preferred
  • pinch sea salt (optional)


  • Preheat your oven to 350℉. Coat your 13×9 baking pan with oil and/or parchment paper.
  • Prepare your flax egg by mixing your flax meal and water. Set aside for 10 minutes. Melt the 6 oz of chocolate in the microwave in 30 second increments, stirring in between and also set aside.
  • In your stand mixer, combine the butter & sugar until creamed well, scrape sides and mix again. Add your vanilla, flax egg, & melted chocolate and combine until all ingredients are thoroughly combined. Lastly, add all of your dry ingredients until the mix just comes together. Add half of your add in's (chocolate chips) & combine until they are well incorporated.
  • Using a rubber spatula, pour your batter onto prepared baking sheet & pat down until flat & even. Using the remainder of your chocolate chips, top the batter & give a good pinch of salt to the top (optional).
  • Bake for 25-30 minutes or until toothpick comes out mostly clean (some crumbs are okay, as long as it doesn't look raw). Cool completely and cut into 12-24 bars (depending on how big you want). Or if you are like us, cut a piece when they are burning hot, throw it into a dish and top with ice cream. Store in an airtight container (if you haven't eaten all of them in a sitting, of course!)

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