Fudgy Vegan Chocolate Brownies
Thick, fudgy vegan brownies that taste rich and decadent, yet use simple, wholesome ingredients. No eggs or butter needed – everyone loves them!
- Prep15 min
- Cook15 min
- Total1h 30m
- DifficultyEasy
- Servings16
These vegan brownies are the perfect treat when you crave something chocolatey and indulgent but want to keep things plant-based. They come together quickly with pantry staples like applesauce, coffee, and cocoa powder, and the result is a dense, fudgy texture that rivals any traditional brownie.
The secret to their richness is the combination of coffee and cocoa, which deepens the chocolate flavor without any dairy. Let them cool completely (or even chill overnight) for the best texture – they get even fudgier and more delicious with time.
Ingredients
Converted amounts are rounded.
Method
- Place a rack in the center of your oven and preheat to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two opposite sides to create handles. Lightly spray the paper with non-stick spray. Set aside.
- In a large bowl, whisk together the white whole wheat flour, all-purpose flour, sugar, cocoa powder, baking powder, and salt until evenly combined.
- Add the applesauce, coffee, canola oil, and vanilla. Whisk until the batter is smooth and well blended.
- Fold in the chocolate chips gently with a spatula.
- Pour the batter into the prepared pan and spread it evenly. Bake for 15 minutes, until the edges are set and the center looks slightly underbaked. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. Transfer the pan to a wire rack and let cool for at least 1 hour (the brownies taste even better after being refrigerated overnight, if you can wait). Lift the brownies out using the parchment handles, slice, and serve.
💡 Tips
- For the best fudgy texture, let the brownies cool completely – at least 1 hour – before slicing. Chilling overnight makes them even denser and more decadent.
- If you don't have coffee, substitute with almond milk or any plant-based milk; the flavor will be slightly less intense but still delicious.
- Use dairy-free chocolate chips to keep the recipe fully vegan.
Inspired by a recipe from Well Plated