Introduction

These fudgy vegan brownies are rich, moist, and perfectly chocolatey, making them a delightful treat for anyone craving a homemade dessert. Using simple plant-based ingredients, they deliver a satisfying texture with a shiny, crackly top that’s hard to resist.

The image shows a close-up of thick, rich brownies with a cracked, shiny dark brown top layer sprinkled with coarse white sea salt. The brownies have a dense, moist, and gooey interior with a deep chocolate color. A few chocolate chips are scattered around the brownies, which rest on a white marbled surface. The stack of brownies is dense with one piece leaning against another, showing the moist texture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups very finely ground granulated sugar (Domino brand recommended)
1/2 cup water
2 tablespoons ground flax seed OR 5 tablespoons applesauce
5 tablespoons water (for flax, separate from sugar water)
1/2 cup oil
1 tablespoon vanilla extract
3/4 cup cocoa powder (sifted if clumpy)
1 1/2 cups all-purpose flour (gluten-free or regular)
1/2 teaspoon salt
1/2 cup chocolate chips (optional)

Instructions

Preheat the oven: Set your oven to 350 degrees Fahrenheit.
Prepare flax egg or applesauce: If using flax seed, whisk 2 tablespoons ground flax with 5 tablespoons water in a small bowl and let it thicken. Skip this if using applesauce.
Dissolve the sugar: In a medium pot over medium-low heat, combine the sugar and 1/2 cup water. Stir occasionally until the sugar completely dissolves, about 5-10 minutes, creating a slightly cloudy liquid without clumps.
Mix dry ingredients: In a large bowl, combine cocoa powder, flour, salt, and set aside the chocolate chips if using.
Combine sugar syrup and dry ingredients: Whisk the dissolved sugar mixture once more and pour it into the dry ingredients.
Add wet ingredients: Stir in the oil, vanilla extract, and the thickened flax egg or applesauce. Mix gently with a wooden spoon or rubber spatula until just combined; avoid overmixing.
Fold in chocolate chips: Add the chocolate chips and fold them into the batter if you want an extra shiny top and richer chocolate flavor.
Transfer to baking pan: Pour the batter into an 8×8 inch baking pan lined with parchment paper.
Optional topping: Sprinkle additional chocolate chips on top if desired.
Bake: Bake for 35-42 minutes. Start checking around 38 minutes with a toothpick; bake longer for less fudgy or shorter for very fudgy brownies.
Cool and serve: Remove from oven and let cool completely. Use parchment paper to lift the brownies from the pan, slice into 16 squares, and enjoy. Cooling longer improves slicing and texture.

Tips & Variations

If you’re sensitive to the flavor of flax, substitute with applesauce—texture will differ slightly but remain delicious.
Using very finely ground sugar helps create the signature shiny crust on top of the brownies.
For a gluten-free option, substitute all-purpose flour with your preferred gluten-free flour blend.
Adding chocolate chips both inside and on top enhances both texture and flavor.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat gently in the microwave for about 10 seconds if desired. For longer storage, freeze the brownies wrapped tightly for up to 2 months; thaw before serving.

How to Serve

A close-up image of a dark chocolate brownie square with a cracked, shiny top layer sprinkled with coarse white sea salt flakes, showing a moist and dense texture beneath the crust. The brownie is placed on a light brown parchment paper surface that contrasts with the deep brown color of the brownie. In the bottom left corner, there is a small white bowl filled with additional coarse sea salt crystals, partly visible in the frame. The focus is on the front brownie piece, with blurred brownies in the background creating depth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of oil?

Yes, neutral oils like vegetable or canola oil work well. Avoid strongly flavored oils unless you want that flavor in your brownies.

How can I tell when the brownies are done?

Insert a toothpick near the center; it should come out with a few moist crumbs but not wet batter. Baking time varies depending on your oven and how fudgy you like them.