Go Back
A stack of 2 brownies on a plate with a scoop of vanilla ice cream with hot fudge being poured on top.

Vegan Brownies with Hot Fudge

Amazingly easy one bowl vegan brownies with the most incredible hot fudge sauce to pour over top!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American, Baked Goods
Calories: 270
Ingredients Equipment Method Notes

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

Equipment

  • Measuring cups and spoons
  • Medium sized pot
  • mixing spoon
  • Whisk
  • Spatula
  • Baking pan (8x8-inch / 20x20-cm recommended)
  • parchment paper

Method
 

To Make the Brownies
  1. Preheat the oven to 350°F/180°C making sure the oven rack is in the middle of the oven. Line an 8x8-inch (20x20-cm) metal pan with parchment paper, lightly spray with a cooking spray, and set this pan aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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
  1. 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.
  2. 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.
  3. 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!