What is the key to fudgy brownies?

The key to making fudgy brownies is to have a higher fat to flour ratio. This means using less flour in the brownie batter than you would to make a cakey brownie.

Are Vegan Brownies healthy?

These brownies are a dessert, so I would describe them as "healthy" per-say. But everything in moderation is perfectly good for you!

How can you tell when the brownies are done?

If you aren't sure if your brownies are done, remove them from the oven and insert a toothpick or a sharp knife into the brownies. If the toothpick or knife comes out clean the brownies are done. If there is batter stuck to the toothpick or knife then the brownies need more time.

Can I freeze leftover brownies?

Yes! Brownies freeze really well. To freeze them tightly cover in plastic wrap then place the brownies in a freezer bag and freeze for up to 3 months.

Can I make these brownies gluten-free?

Yes! If you want to make this recipe gluten-free just use a 1-1 gluten-free flour blend. This type of gluten-free flour can be replaced equally with regular flour. I like to use this one .

Best Vegan Fudge Brownies Recipe

Description

These Vegan Brownies are AMAZING. They’re loaded with chocolate and perfectly fudgy. Everything a brownie should be!

Ingredients

Units Scale

2 tbsp ground flax seeds
6 tbsp water
3/4 cup flour
1/4 cup dutch cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1 cup fine sugar
1/2 cup vegan butter, melted (can sub coconut oil)
1/4 cup brewed coffee
1 tsp vanilla extract
6oz vegan dark chocolate
1/2 cup vegan chocolate chips

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Instructions

Preheat the oven to 350 degrees F.
Start by making the “flax egg.” Mix 2 tbsp of ground flax seeds in 6 tbsp of water. Set aside and let sit for 10 minutes until it forms a gel.
Mix the flour, cocoa powder, salt, baking soda and sugar together in a large bowl.
In a separate bowl mix together the vegan butter brewed coffee, flax egg and vanilla extract
Melt the 6oz of dark chocolate in the microwave on a low setting so it doesn’t burn. Add the melted chocolate to the wet ingredients and mix until combined.
Pour the wet ingredients into the bowl of dry ingredients and mix together until combined.
Add in the chocolate chips and mix.
Spray an 8×8 inch pan with cooking spray and pour the brownie batter into the pan. Use your hands to press the batter evenly in the pan.
Bake the brownies for 30-40 minutes or until a toothpick comes out clean.
Let cool on the countertop completely before removing the brownies from the pan.

Notes

Store in a sealed container on the counter for up to 4 days.

Use high-quality chocolate. the better the chocolate, the better the brownie. Since chocolate is the star ingredient in these brownies it’s important to use good quality chocolate that tastes great. Choose a dark 70% chocolate or semi-sweet chocolate that doesn’t have too much sugar in it for best results.

The batter should be thick. don’t be alarmed if the brownie batter is very thick, it’s supposed to be! The thick brownie batter is what will result in a rich and fudgy vegan brownie.

Let cool completely. I know it’s tempting, but don’t slice into the brownies before they cool. Otherwise, you’ll end up with a mess.

Nutrition

Serving Size: 1/16th of recipe
Calories: 245
Sugar: 21g
Sodium: 100mg
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 28g
Fiber: 2.5g
Protein: 2.4g