Rich, chewy brownies without eggs or dairy
Vegan Fudge Brownies
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
12
12 brownies
Difficulty
Easy
Cost
Budget
$
Vegan Fudge Brownies
Rich, chewy brownies without eggs or dairy
★4.6(25)
Intensely chocolatey brownies with a crackly top and fudgy center, made with flax eggs, coconut oil, and dark cocoa powder. No one will believe these are vegan.
10m
Prep Time
25m
Cook Time
35m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These brownies prove that eggs and butter are not required for fudgy perfection. Coconut oil provides richness, flax eggs bind everything together, and a generous amount of cocoa delivers deep chocolate flavor.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1/2 cup coconut oil, melted
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 1 tsp vanilla extract, 1/2 tsp baking powder, pinch of salt
Instructions
- 1
Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
- 2
Make flax eggs and let sit 5 minutes. Whisk melted coconut oil and sugar together.
- 3
Add flax eggs and vanilla. Stir until smooth.
- 4
Fold in cocoa powder, flour, baking powder, and salt until just combined. Do not overmix.
- 5
Pour into prepared pan, smooth the top, and bake 23-25 minutes. Cool completely before cutting.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
All-purpose flourOat flour or GF flour blend
Makes them gluten-free with similar texture
Coconut oilVegan butter
Slightly different flavor but equally rich
Tips & Storage
Pro Tips
Remove from the oven when a toothpick comes out with moist crumbs, not clean—this ensures fudgy centers.
Add a handful of vegan chocolate chips for extra gooey chocolate pockets.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
Reheating
Microwave individual brownies for 15 seconds for a warm, melty center.
Nutrition Facts
Per serving (0mg) · 12 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein8g
Carbohydrates28g
Fat2g
Fiber60mg
Sugar2g
Sodium18g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different oil?
- Vegetable oil works but coconut oil gives a richer flavor and better texture.
- Why are my brownies cakey?
- Overmixing or overbaking. Mix until just combined and pull them out a minute or two early.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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