Fudgy Vegan Brownies | 8 ingredients

fudgy vegan brownies

My easy recipe for fudgy vegan brownies calls for only 8 simple ingredients and results in an indulgent and chewy brownie that you wouldn’t guess was vegan! The optional flaked salt and chocolate chip topping gives the brownies a fancy touch without the added effort of frosting.

fudgy vegan brownies

Sharing vegan baked goods can feel very courageous to me . To offer someone a brownie you made and say “it’s vegan” automatically puts you in a vulnerable place compared to simply offering a “real” brownie. I think many people have the assumption that vegan = wholesome and pure and healthy, so therefore the brownie will also be gluten-free and refined sugar free and cooked under a full moon. And if it does still have real flour and sugar, will it still taste as good when not accompanied by cow’s milk and chicken’s eggs?

These simple fudgy vegan brownies are indeed made with real sugar and flour, because I wanted a really good authentic brownie experience. Now I am about to tell you that these brownies contain tofu, and you’ll be very skeptical. These brownies contain tofu. Not to make them *high protein* (though that is a perk) or anything like that, but because silken tofu is a great egg replacer that helps contribute to the overall fudgy vegan brownie vibe I was going for. It helps make the batter smooth and silky and bake up with enough structure that they can be removed from the pan without falling apart.  I think flax egg can add a little too much texture sometimes, so I wanted to test an alternative and it worked great!

So anyway, I think you can confidently make and share these fudgy vegan brownies and they’ll stand strong for what they are- brownies. That happen to be vegan.

fudgy vegan brownies

Fudgy Vegan Brownie Tips:
  • Plain all-purpose flour and organic cane sugar are my ingredients of choice for this recipe and I have not tested them with any gluten-free flours or alternative sweeteners. Substitute at your own risk and do let me know if you have any success 🙂
  • I used Kirklands creamy almond butter for this recipe but I would imagine any really creamy and smooth nut or seed butter would do the job. Sunflower butter or tahini might have a stronger taste in the end product, though.
  • A food processor was my tool of choice to mix the batter to velvety smooth perfection, but you could use a hand or stand mixer as well. Since the recipe contains silken tofu, mixing it completely by hand could prove to be difficult.
  • The recipe calls for only 1/4 tsp of salt because I was very liberal with the flaky salt topping. If you’d prefer to skip the flaky salt, you could increase the salt in the batter to 1/2 tsp or leave it at 1/4 tsp if you don’t love salt as much as I do.
  • I called for 3/4 cup of sugar in this recipe because I didn’t want them to be overly sweet, but you could increase to a full cup if you prefer.
  • Adding the hot coconut oil to the wet ingredients and mixing really well before adding the flour is what helps the top of the brownies have that slightly shiny crackly top that I find desirable in a brownie.

 

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Fudgy Vegan Brownies

fudgy vegan brownies

My easy recipe for fudgy vegan brownies calls for only 8 simple ingredients and results in an indulgent and chewy brownie that you wouldn’t guess was vegan! The optional flaked salt and chocolate chip topping gives the brownies a fancy touch without the added effort of frosting.

  • Author: Jillian
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
Scale

Ingredients

  • 1/2 cup coconut oil (unrefined if you don’t mind a coconut taste, otherwise use refined)
  • 3/4 cup organic cane sugar
  • 8 oz silken tofu
  • 1/2 cup smooth and creamy almond butter
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • chocolate chips and flaky salt for topping, optional

Instructions

  1. Preheat your oven to 350 F. Line an 8×8 pan with parchment paper. I really recommend lining instead of greasing because these brownies are pretty delicate and tough to remove without the parchment paper.
  2. Melt 1/2 cup coconut oil on the stovetop or in the microwave. Don’t leave it to cool- it should still be pretty hot going into the mix.
  3. In a food processor (or bowl + mixer), add the sugar, almond butter, tofu, vanilla, cocoa powder, and salt. Process until very smooth and creamy.
  4. With the motor running, add the hot coconut oil and continue to process until the mixture is quite uniform and silky, about 1 minute.
  5. Add the flour and baking soda and pulse 5-10 times until the flour has been incorporated into the wet mixture. You should have a very smooth and velvety brownie batter at this point.
  6. Pour the batter into the prepared baking dish. Use a rubber spatula to scrape out the food processor and to guide the batter to the edges of the pan evenly.
  7. Scatter several handfuls of chocolate chips over the top of the batter and place in the oven to bake for 22 minutes. When the top of the brownie have started cracking, they don’t jiggle when gently shaken, and the edges have started to pull away from the sides of the pan, they’re ready to remove from the oven. I don’t use the toothpick test here- they need some time to keep cooking in the pan out of the oven.
  8. Sprinkle flaky salt over the brownies straight out of the oven, but leave the brownies in the pan for at least 20 minutes before gently removing with the parchment. They’ll set up enough to cut easily after about an hour, but I usually don’t wait that long before cutting myself a test piece.
  9. Store covered at room temperature for 3-4 days or freeze extras in an airtight container.

Thanks for reading my fudgy vegan brownie recipe today!  If you have any questions, I’m happy to help- I am most easily reached via Instagram- @plantandsoulkitchen. Please also tag me  when you make this or any of my recipes so I can see your creations! xo Jillian

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