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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!)

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)!

  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 9 brownies 1x
Scale

Ingredients

Brownies:

  • 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).

Instructions

  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!
CategoriesSweets
  1. Anna says:

    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. Hailey says:

    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.

    1. oliviabiermann says:

      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 ♡

  3. Kirsten says:

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

    1. Liv B says:

      It’s possible! Although I haven’t tried it so I can’t guarantee that it would work for this specific recipe.

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