Vegan Fudge Brownie

Indulge in the rich decadence of these Vegan Fudge Brownies, a plant-based twist on the classic treat that doesn’t skimp on flavor or texture. Crafted with a delightful combination of almond and all-purpose flours, these brownies strike the perfect balance between fudgy and chewy. Flaxseed acts as a wholesome egg substitute, while melted coconut oil and almond milk create a luscious, dairy-free batter. Intensely chocolaty thanks to unsweetened cocoa powder and pockets of melted vegan chocolate chips, this recipe is also easy to follow, requiring just 15 minutes of prep time. Whether enjoyed warm for a gooey center or at room temperature for a firmer bite, these indulgent brownies are a crowd-pleasing dessert that’s completely dairy-free, egg-free, and downright irresistible. Perfect for vegans and chocolate lovers alike!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 16

Ingredients

• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 cup all-purpose flour
• 1 cup almond flour
• 0.75 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 1 cup unsweetened almond milk
• 0.5 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 0.5 cup vegan chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan or line it with parchment paper.

Step 2

In a small bowl, combine the ground flaxseed and water. Stir well and let sit for about 5 minutes to thicken, creating a flaxseed egg substitute.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, and salt until well combined.

Step 4

In a separate bowl, mix together the granulated sugar, brown sugar, almond milk, melted coconut oil, and vanilla extract until the sugars are dissolved.

Step 5

Add the thickened flaxseed mixture to the wet ingredients and stir until fully incorporated.

Step 6

Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix the batter.

Step 7

Fold in the vegan chocolate chips until evenly distributed throughout the batter.

Step 8

Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.

Step 9

Bake in the preheated oven for 25 minutes, or until the edges are firm and a toothpick inserted into the center comes out with a few moist crumbs attached.

Step 10

Allow the brownies to cool in the pan on a wire rack for at least 15 minutes before cutting into 16 squares. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1264.9g)

Amount per serving	% Daily Value*
Calories	4167.3

Total Fat 234.6g	0%
Saturated Fat 137.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1804.6mg	0%
Total Carbohydrate 565.8g	0%
Dietary Fiber 89.9g	0%
Total Sugars 326.1g
Protein 80.8g	0%

Vitamin D 87.8IU	0%
Calcium 960.5mg	0%
Iron 43.7mg	0%
Potassium 3545.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 6.9%

Carbs: 48.2%