Vegan Fudge Brownie
Sink your teeth into absolute indulgence with these Vegan Fudge Brownies—a decadent treat that's rich, fudgy, and 100% plant-based! Perfectly balanced with the deep flavors of unsweetened cocoa powder and vegan chocolate chips, these dairy-free delights feature a flaxseed "egg" substitute for impeccable texture and almond flour for a nutty undertone. Ready in just 40 minutes, including prep and bake time, this recipe is simple yet satisfying, making it ideal for vegan dessert lovers and chocolate enthusiasts alike. Whether served warm with a dollop of vegan ice cream or enjoyed straight from the pan, these brownies are sure to become a hit at any gathering or weeknight indulgence!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan or line it with parchment paper.
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.
In a large mixing bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, and salt until well combined.
In a separate bowl, mix together the granulated sugar, brown sugar, almond milk, melted coconut oil, and vanilla extract until the sugars are dissolved.
Add the thickened flaxseed mixture to the wet ingredients and stir until fully incorporated.
Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix the batter.
Fold in the vegan chocolate chips until evenly distributed throughout the batter.
Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
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.
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
Calories |
4167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.6 g | 301% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1805 mg | 78% | |
| Total Carbohydrate | 565.8 g | 206% | |
| Dietary Fiber | 89.9 g | 321% | |
| Total Sugars | 326.1 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 960 mg | 74% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 3546 mg | 75% | |
*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.
