Vegan chocolate brownies that are ultra moist, mega chocolatey, dense, fudgy and everything a chocolate lover could dream of!
These vegan chocolate brownies are triple chocolate! And for all the chocoholics out there, this is for you!
I’m a proud chocoholic myself so I feel I have a unique insight into what we want. All. The. Chocolate. Yes, all of it.
These vegan brownies have cocoa powder, melted chocolate and a mix of chocolate chunks and chocolate chips all mixed into the batter and then more chocolate chunks and chips sprinkled on top.
They are seriously fudgy, with so much chocolate flavor it’s like a dream come true.
We adapted our recipe for simple vegan brownies to add heaps more chocolate for a super indulgent and decadent triple chocolate version. And oh my, it was a massive success.
Also check out our delicious vegan blondies for those times when you want something fudgy and delicious but butterscotch flavor instead of chocolate.
How To Make Vegan Chocolate Brownies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- These vegan chocolate brownies are super easy to make!
- Sift flour and cocoa powder into a mixing bowl and then add brown and white sugar, baking powder, salt and instant coffee powder and mix it up.
- Then prepare some vegan buttermilk by mixing some lemon juice with some soy milk and allowing it to curdle. Add that into the mixing bowl along with some melted coconut oil and vanilla extract. Mix into a thick batter.
- Add melted vegan chocolate and fold in.
- Then add a mix of vegan chocolate chips and chunks and fold them in.
- Transfer to a 9×9 inch square baking dish and smooth down. Top with more chocolate chunks and chocolate chips and then bake for 30-40 minutes (more on this point later).
The Best Vegan Chocolate Brownies
These vegan brownies are super fudgy and moist. If you like your brownies ultra gooey you can make them like that too. All you have to do is cook them for less time.
The brownies pictured were baked for 40 minutes. I tried a version where I baked them for only 30 minutes and they were so gooey! I know some people love them this way. So if you’re a gooey brownie devotee feel free to bake these for a shorter time.
I think the 40 minute baking time and the fudginess you can see in these photos is ideal but that’s my brownie preference. Make ’em how you like ’em.
The combination of cocoa powder and melted chocolate create a wonderfully dense and rich result here. Vegan buttermilk and coconut oil contribute to the dense fudginess. And we only use 1 tsp of baking powder in these brownies because we don’t want them to rise too much, we want them to be super dense. It’s not cake, it’s like pure chocolate!
Ingredients FAQ
Can I skip the instant coffee powder? You can. The coffee powder enhances the chocolate flavor, but it is an optional ingredient. You won’t taste the coffee at all in the final result, but if you don’t want to use it, you can omit it. However, if you can use it, it’s recommended.
Can I make the vegan buttermilk with almond milk? Yes you can. I prefer soy milk for a richer result. But almond milk will work fine too.
Isn’t that a lot of sugar? Haha yes, these brownies do use quite a lot (2 cups) of sugar. But this isn’t just to sweeten the brownies, it also creates that super fudgy and soft texture that we really want here. So…it’s worth it. And we’re baking here, not making a salad. ?
Can I use a different oil? Coconut oil works great and contributes to the really decadent fudgy texture, but yes, you can use a different vegetable oil without a negative impact.
Make Them Gluten-Free
For a delicious gluten-free version check out our recipe for vegan gluten free brownies!
Storing and Freezing
Keep them covered at room temperature where they will stay good for up to a week. They are also freezer friendly for up to 3 months.
More Vegan Chocolate
- Our Vegan Chocolate Fudge Cake also has melted chocolate folded into the batter and it’s rich and totally divine, so if these brownies are up your street, this cake will be too!
- If you’re a brownie fan then these Vegan Zucchini Brownies won’t disappoint. They’re topped with a seriously delicious chocolate topping too.
- I actually got super arrogant and named this chocolate cake The Best Vegan Chocolate Cake and I mean what I say! Everyone who has tried this cake agrees it is the best. So….chocoholics, you know what to do.
- These Vegan Chocolate Truffles have a hard chocolate outside and a smooth and silky chocolate ganache center. A must try.
- And when you’re in the mood for some chocolate cupcakes then you want this recipe for Classic Vegan Chocolate Cupcakes, fabulously delicious chocolate cupcakes topped with a rich and velvety vegan chocolate buttercream.
- These Vegan Chocolate Cookies are really double chocolate, a rich chocolate cookie packed with chocolate chips, what could be better?
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Brownies
Ingredients
- 2 cups All Purpose Flour (250g)
- 1 cup Cocoa Powder (84g) Unsweetened
- 1 cup Light Brown Sugar (200g)
- 1 cup White Granulated Sugar (200g)
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 Tbsp Instant Coffee Powder
- 1 cup Vegan Buttermilk (240ml) 1 Tbsp lemon juice + soy milk up to the 1 cup (240ml) line*
- 1 cup Coconut Oil (240ml) Melted
- 1 tsp Vanilla Extract
- 4 ounces Vegan Chocolate (112g) Melted
- 1 cup Vegan Chocolate Chips and Chunks (175g) plus extra to place on top
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9 x 9 inch square dish with non-stick spray and cut parchment paper so that the bottom of the dish is lined and there is overhang over the sides so you can easily lift out the whole tray of brownies when they’re baked. Set aside.
- Sift the flour and cocoa powder into a mixing bowl and add the brown and white sugar, baking powder, salt and instant coffee powder and mix together.
- Prepare your vegan buttermilk by adding 1 Tbsp of lemon juice to a measuring jug and then adding in soy milk up to the 1 cup (240ml) line. Allow it to curdle and then add to the mixing bowl.
- Add in the melted coconut oil and vanilla extract and stir it into a thick batter.
- Add the melted vegan chocolate and fold it into the batter.
- Add the chocolate chips and chunks and stir into the batter. The batter will be extremely thick.
- Spoon the batter out into the prepared baking dish and smooth down with the back of a spoon.
- Place extra chocolate chunks and chocolate chips on top.
- Place into the oven and bake for 30 minutes if you want them extremely gooey or 40 minutes if you want them super fudgy but not gooey. The brownies in the photos were baked for 40 minutes.
- When baked let them cool for around 15 minutes and then lift the whole tray of brownies out using the parchment paper overhang to lift out the whole tray. Place it onto a wire cooling rack and let it cool completely before cutting. If you cut the brownies when they are still quite warm, they will be harder to cut.
- To cut the brownies, heat up a knife by dipping it in some very hot water (from the kettle) and then drying it off with a towel and cutting. Then dip the knife again, dry it off and cut the next section and repeat until you have cut all the squares. This simultaneously allows you to cut perfect squares and makes the chocolate in the brownies all melty as you cut them.
Video
Notes
- Weigh your flour for the most accurate results or use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife.
- Instant coffee powder can be omitted if you prefer, but it adds a little extra punch to the chocolate flavor.
- Almond milk can also be used to make vegan buttermilk but soy milk is preferred because it creates a thicker/richer texture.
- You can use chocolate chunks or chocolate chips or a mixture of both. I recommend a mixture of both for an extra layer of deliciousness. If you do half of each then this works out to around 88g of each.
- Keep your brownies covered at room temperature where they will stay good for up to a week. They are also freezer friendly for up to 3 months.
These brownies are very easy to make and have have a nice fudge texture. I am gluten free so substituted Bob’s Red Mill 1 to 1 gluten free flour mix for the all purpose flour and I used coconut sugar in place of the white and brown sugar. and I added about 1/2 cup of chopped nuts. They came out good. I almost feel like maybe a little more salt would help the flavor, at least with the substitutions that I made.
Amazing so fudgy with a little crunch to the outside. I would personally like a recipe with a bit less oil and a little more crust to balance out the amazing fudginess of these brownies but other than that, they are so indulgent. A beautiful treat. I will have to freeze these babies though otherwise I’ll start to turn into a brownie!
So happy you enjoyed them Kay! Letting them firm up in the fridge is a great way to balance out the fudginess without them seeming like there is too much oil. Otherwise you can also reduce the oil slightly and see how you go with it! 🙂