Sweets, Vegan Food

Fudgey Vegan Brownies (+ gluten-free option!)


These fudgey brownies are every bit as decadent and chocolatey as their non-vegan counterpart. They have a smooth and creamy chocolate frosting on top, but you could also leave that out and serve with a scoop of vanilla ice-cream!

♡ PS: for more easy and delicious vegan recipes, check out my cookbook Liv B’s Vegan on a Budget!

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Fudgey Vegan Brownies (+ gluten-free option!)

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5 from 2 reviews

  • Author: Liv B
  • Total Time: 38 minutes
  • Yield: 9 brownies


These fudgey brownies are so decadent they will satisfy any chocolate lover. You’ll never be able to tell they are vegan (and gluten-free)!



  • 3/4 cup all-purpose flour
  • 1 cup buckwheat flour (for gluten-free option, use 1 3/4 cups buckwheat flour and omit the all-purpose)
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil or melted coconut oil
  • 1/2 cup non-dairy milk
  • 1 tsp vanilla extract
  • 1 tbsp egg replacer or chia seeds + 3 tbsp water
  • 1/3 cup chocolate chips (dairy-free optional)

Chocolate frosting:

  • 1 tbsp vegan butter, softened
  •  2-3 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp almond milk
  • 1 cup powdered sugar (you may need more or less, add an extra 2 tbsp at a time until you get the consistency you prefer).


  1. Preheat oven to 375 F.
  2. Mix together egg replacer and water. Set aside.
  3. Whisk together flour, cocoa powder and baking soda.
  4. In a separate mixing bowl, combine sugar, oil, non-dairy milk, vanilla and egg replacer. Add dry mixture to the wet and stir to form a batter.
  5. Pour into an 8×8 parchment-lined baking tray and bake for 28 minutes. Remove from oven and allow to cool completely before icing.
  6. Meanwhile, using a hand mixer, mix all frosting ingredients (add the powdered sugar a bit at a time until smooth and combined). Spread over the brownies once cooled, then slice and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes


  1. Just made these but didn’t use buckwheat flour–used all All Purpose and also did the coconut oil substitution. They were absolutely delicious and all of my non-vegan friends loved them!

  2. These were SO good! Just like I remember, and my whole family (non-vegan) thought they were amazing too! It’s recipes like these that remind me that everything can be veganized.

  3. Would oat flour work in this recipe

    • oliviabiermann

      I haven’t tried it myself so I can’t say for sure! I think oats absorb more liquid so it might change the texture quite a bit! Let me know if you try it out ♡

  4. Looks delicious!! Where exactly do the chocolate chips go in? 🙂 I don’t find it in the recipe :s

  5. Yaneth Tirado

    Can you use applesauce as an egg replaced for this recipe?

  6. I tried these and they were delicious. I substituted completely with oat flour since I didn’t have buckwheat and they came out a little dry and crumbly–almost cake-like. They were still yummy, but I’ll definitely add more almond milk next time. Thanks for the recipe!

  7. I tried making these brownies, and even though I baked it in a bigger pan, ten minutes in the oven had it bubble over and burn at the bottom of my oven, creating smoke all over my house! It’s been two to three hours of sitting outside for the smell of smoke to go away and it still hurts my eyes to go inside.

    • Hi Ronnie, did you make any changes to the recipe? Apart from using a bigger pan, which definitely would cause them to burn quickly!

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