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I have your new favorite brownie recipe right here. These incredible fudgy vegan brownies are easy to make and so delicious. I promise they are a hit with vegans and non-vegans.

These fudgy vegan brownies are a recipe from my cookbook Plantiful. I wanted to share the recipe with you all because they are just so good and I truly feel you need these in your recipes. Everyone should know how to make amazing brownies from scratch. These are great for any get togethers and sharing with friends, families, and loved ones.

Hot Butter

You will see in the recipe it calls for hot, melted vegan butter. There is a reason the butter needs to be hot, it creates the crackly top. While, I suppose everyone is entitled to their preferences but I love a nice crackly top. However, I know everyone has their own preferences so if you are really against to a nice crackly top… I don’t know what to tell you.

Tahini

I love tahini. If you don’t know what it is, it’s just ground up sesame seeds. There are lots of different tahini on the market. I am partial to either Mighty Sesame, it comes in a squeeze bottle making it so easy to work with or Soom. If you are wondering what the tahini does, it adds moisture and richness to the brownies and it’s a healthy fat. I personally love adding tahini to my baked goods.

The Brownie Batter

Here’s the deal these brownies are a bit different than you may expect. When you make them they are going to come out almost like a cookie dough. You press the “batter” into the pan with your hands or a spatula. I remember I was nervous when I made these and thought there was no way it was going to work but don’t worry they do! So don’t get nervous when you make these that it isn’t a liquid brownie batter.

Fudgy Vegan Brownies FAQ

Can I substitute the tahini? Yes, you can use a nut butter or sunflower seed butter.
How long do these last? They are good for about 3 days.
Can I make these gluten free? I haven’t tried substituting the flour so I am not quite sure how it would work. My best suggestion is to just a gluten free all purpose flour.
What are vegan egg replacers? It can be a flax or chia egg. I like to use the Bob’s Red Mill egg replacer. You can even use the Just Egg or any other brands you like. 2 egg replacers simply means 2 servings of whatever egg replacer you are using.

Other Desserts

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Fudgy Vegan Brownies

In less than an hour you can be enjoying these soft, chewy, and delicious fudgy vegan brownies. They are a recipe from my cookbook Plantiful. So, get ready for your house to smell like chocolate heaven!

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Prep Time 15

Cook Time 20

Cooling Time 20

Total Time 55

Course Dessert

Cuisine American

Servings brownies

Ingredients

¾ cup (145g) organic granulated sugar
¼ cup (48g) organic dark brown sugar
¼ cup (64g) tahini
¼ cup (56g) vegan butter, melted and hot
¼ heaping cup (70g) vegan semisweet chocolate chips, melted
2 egg replacers
1 teaspoon vanilla extract
1 cup (80g) cocoa powder, sifted
¾ cup (90g) all purpose flour, sifted
1 teaspoon baking powder
¼ cup (60ml) nondairy milk

Instructions

Preheat the oven to 350°F (176°C). Line an 8-inch (20cm) square baking pan with parchment paper.
In a large bowl, whisk together the sugars, tahini, melted vegan butter, and melted chocolate until combined.
Pour the egg replacers and vanilla extract into the bowl and whisk for 1 minute to add air to the mixture.
Add the cocoa powder, flour, and baking powder and use
a rubber spatula to mix. The mixture will be thick and more like a cookie dough than a batter. When the dough starts to clump together in little pieces, pour in the nondairy milk
and continue to mix with the spatula until the dough is well combined, with no dry spots and or loose cocoa powder left in the bowl.
Use your hands to press the dough evenly into the prepared pan.
Bake for 20 minutes, or until the brownies are still slightly moist and a bit fudgy in the center; a toothpick inserted in the middle will come out with crumbs of fudgy dough attached.
Let the brownies cool for 20 minutes before cutting with a sharp knife and serving. Store leftovers in a sealed container on the counter for up to 3 days.

Video

Notes

This recipe is from my cookbook Plantiful. It is copyrighted do not repost this without my permission.
I like to use Bob’s Red Mill egg replacer and 2 egg replacers means 2 servings of the egg replacer you are using. For more info please see the FAQ section above the recipe.

Keyword brownie, chocolate, easy dessert, easy recipes, fudgy vegan brownies

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