Vegan Brownies with Hot Fudge Sauce
These brownies have been my go-to recipe for YEARS.
They are the perfect in-between texture of chewy and fudgy but with a little bit of cake-like crumb. It uses two different types of chocolate which really adds to the depth of chocolate flavor while still being an easy recipe that you can mix together anytime.
But maybe the best part of these brownies is the fact they are the perfect base recipe for endless variations. Add fudge or caramel, crumble in some cookies to the batter before baking, whip up a batch of peppermint frosting and crush some candy canes on top, or slice in half after baking for some brownie ice cream sandwiches. Seriously, you can’t go wrong no matter how you slice them.
For more chocolate recipes, make sure you check out my sweet potato brownies, super simple chocolate sauce, and chocolate mocha mousse!
Ingredients
For the full list of ingredients, complete with amounts, please see the recipe box below.
- Chocolate: A good chocolate is essential for this recipe. I tend to stick with a simple, semi-sweet chocolate chip as it’s easy to find and makes for a not-too-sweet brownie when finished. A sweeter chocolate or even a dark chocolate both are amazing as well. Enjoy Life chocolate chips are typically my go-to brand.
- Cocoa Powder: A natural, unprocessed cocoa powder makes for a rich chocolate brownie. You can swap this for Dutch processed cocoa powder if you prefer that. I find that Dutch processed cocoa brownies tend to be even more sweet thanks to the processing that makes the cocoa powder itself sweet.
Variations
- Triple Chocolate – Add 1 cup of your favorite chocolate chips to the batter right before transferring to the pan to bake.
- Aww, Nuts! – Add 1 cup of chopped nuts (walnuts or almonds, for example) right before transferring to the pan to bake.
- Frosted Brownies – Add some frosting on top like this vanilla frosting with a few drops of peppermint extract.
- Pour Overs – Add the hot fudge or caramel sauce on top with ice cream before serving.
- Ice Cream Sandwiches – After baking, allow the brownies to fully cool. Slice them in half horizontally and add the ice cream of your choice (vanilla, chocolate, etc) and freeze for one hour before slicing and serving.
Best Brownie Tip!
It is so important that you don’t open the oven door for any reason while making these brownies. You want as much moisture as possible in the oven while they are baking. Wait for at least 30 minutes so they have a chance to rise up before opening the oven doors.
How to Store
- Countertop: These brownies will keep in an airtight container on the countertop for up to 5 days.
- Fridge: I love chilled brownies in the summer! Keep them in a sealed container in the fridge for up to one week.
- Freezer: Wrap the fully baked and cooled brownies in plastic wrap or another freezer safe container. They will stay fresh for up to 3 months. Allow them to thaw overnight in the fridge or on the countertop for at least 3 hours before serving after being frozen.
More Chocolate Recipes
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Equipment
- Measuring cups and spoons
- Medium sized pot
- mixing spoon
- Whisk
- Spatula
- Baking pan (8×8-inch / 20×20-cm recommended)
- parchment paper
Ingredients
Brownies
- 1 tablespoon ground flax seeds
- 3 tablespoons hot water
- 1/2 cup vegan butter
- 1/3 cup chocolate chips
- 1/2 cup cocoa powder natural and unprocessed cocoa recommended
- 1/3 cup plant based milk warmed (soy milk recommended)
- 1 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Hot Fudge
- 11 oz sweetened condensed coconut milk
- 1 cup chocolate chips
- 1 tablespoon coffee
- 1 teaspoon vanilla
- pinch salt
Instructions
To Make the Brownies
- Preheat the oven to 350°F/180°C making sure the oven rack is in the middle of the oven. Line an 8×8-inch (20×20-cm) metal pan with parchment paper, lightly spray with a cooking spray, and set this pan aside.
- In a small bowl, mix together the flax seeds and hot water. Set aside for 5 minutes to allow the seeds to become thick and gel like.
- In a medium sauce pot on the stove over low heat, melt together the butter and chocolate chips. Stir to make sure this doesn’t burn. As soon as the butter and chocolate chips are fully melted, remove the pot from the heat for the remainder of the recipe.
- Add the cocoa powder to this hot butter mixture and whisk together until the cocoa has totally dissolved. Now add the granulated sugar, brown sugar, and flax egg. Whisk until fully incorporated.
- Now add the plant based milk and the vanilla extract. Whisk together one more time before adding the flour, baking powder, and salt. Switch to a sturdy mixing spoon or spatula to scrape the sides of the pot to incorporate all the ingredients.
- Pour the brownie batter into the prepared pan and bake for 35 to 40 minutes. The brownies will be done when a toothpick inserted 2 inches from the side of the pan is removed cleanly.
- Allow the brownies to cool for a good 30 minutes in the pan before lifting them up with the parchment paper to a wire rack to finish cooling. Enjoy!
To Make the Hot Fudge
- In a medium size pot on the stove over low-medium heat, melt together the sweetened condensed coconut milk with the chocolate chips. Don’t bring this to a boil, just melt them together.
- Remove the pot from the heat and add in the coffee and vanilla. Stir well. Sprinkle in a large pinch of salt. Give it a taste and add more salt or vanilla if desired.
- Mix again and serve while hot!
Notes
How to Store Brownies
- Countertop: These brownies will keep in an airtight container on the countertop for up to 5 days.
- Fridge: I love chilled brownies in the summer! Keep them in a sealed container in the fridge for up to one week.
- Freezer: Wrap the fully baked and cooled brownies in plastic wrap or another freezer safe container. They will stay fresh for up to 3 months. Allow them to thaw overnight in the fridge or on the countertop for at least 3 hours before serving after being frozen.
How to Store Sauce
- Fridge: Store the sauce in a container in the fridge for up to a week. Reheat in the microwave in 15 second intervals until warmed through. Enjoy!
Nutrition
More Dessert Recipes
Vegan Dessert recipes that are simple, sweet, and totally indulgent for your sweet tooth! From chewy cookies to homemade candies, these easy dessert recipes are perfect to make on the weeknight or weekend.
