Super Fudgy Vegan Brownies

Four squares of vegan brownies with chocolate chips stacked on a tabletop.

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5 from 8 votes

Super Fudgy Vegan Brownies

These super fudgy vegan brownies are rich, chewy, and just the right amount of indulgent. They’re easy to pull together and somehow even better after a night in the fridge. Whether you’re baking for a gathering or just stashing something sweet for the week ahead, this one nails it.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: brownies

Calories: 234kcal

Author: Michelle Cehn

Equipment

9" Square Baking Pan
Parchment Paper

Ingredients

¼ cup ground flaxseed meal
½ cup soy milk plus 2 tablespoons; or any variety
1 tablespoon vanilla extract
2 cups granulated sugar
1 cup all-purpose flour
1 cup cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
¼ cup canola oil plus 1 tablespoon; or vegetable oil
¼ cup vegan semisweet chocolate chips for topping

Instructions

Preheat the oven to 350 degrees F. Line a 9 x 9 inch baking pan with parchment paper.
In a small bowl, mix together the ground flaxseed meal, soy milk, and vanilla extract. Set aside for at least 10 minutes to allow the mixture to thicken.
In a large bowl, combine the sugar, flour, cocoa powder, salt, and baking powder and whisk until well-mixed.
Add the flaxseed meal mixture and canola oil to the dry ingredients and mix until just combined. Do not overmix. The resulting mixture will be VERY THICK, more like dough than batter. Don't worry—that's exactly how it should be for this recipe.
Spoon the thick brownie batter into the prepared baking dish. Sprinkle the top evenly with the chocolate chips.
Bake for 45 minutes. Allow to cool fully in the pan. For the fudgiest texture, refrigerate overnight or for at least 4 hours before slicing and serving.

Notes

These brownies store beautifully—if you manage to have leftovers. Here's how long they'll keep:

Room temperature: Keep in an airtight container for up to 3 days.
Fridge: Store for up to a week. The texture actually improves with a chill—dense, fudgy, and sliceable.
Freezer: Freeze in a sealed container for up to 3 months. Stack with parchment between layers to keep them from sticking.

To serve from frozen: Let them thaw in the fridge overnight, or on the counter for a few hours. You can microwave a square for 15–30 seconds for a softer bite, or warm it in the toaster oven with a few extra chocolate chips on top (highly recommended).

Quick tip: These brownies are good out of the oven—but they’re great after four hours in the fridge. The chill gives them structure and that classic, chewy brownie bite.

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