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easy vegan fudge brownies

Easy Homemade Vegan Fudge Brownies

Who can possibly resist gooey, fudgy brownies topped with creamy chocolate frosting? These mouthwatering vegan fudge brownies are rich, dense and seriously addictive!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 9


  • You'll need a 9 X 9 or 8 X 8 inch square pan ( 23.5 X 23.5 / 20 X 20 cm).


For the brownies

  • 125 g (4.4 oz) dark/bittersweet/semisweet or couverture chocolate, chopped into small chunks (I use 72% dark chocolate)
  • ½ cup (45 g / 1.6 oz ) unsweetened cocoa powder (preferably Dutch-processed)
  • ¾ cup (200 ml / 6 fl oz) hot water
  • ¼ cup (65 ml / 2.3 fl oz) vegetable oil
  • ½ cup (100 g / 3.5 oz) granulated white sugar
  • ½ cup (100 g / 3.5oz) brown sugar
  • ¼ teaspoon salt
  • 1½ cups (190 g / 6.7 oz) all-purpose flour
  • 1 teaspoon baking powder
  • 100 g (3.5 oz) walnuts, roughly chopped (optional)

For the frosting

  • ½ cup (113 g / 4 oz) vegan butter/margarine, at room temperature
  • 1 cup (90 g / 3 oz) unsweetened cocoa powder (natural or Dutch-processed)
  • 2 cups (240 g / 8.5 oz) powdered sugar
  • pinch of salt
  • 3-6 tablespoons almond/coconut milk


  • Preheat the oven to 350°F / 180 °C.
  • Line the baking pan with parchment paper. Make sure to leave about 2 – 2 ½ inches (5-6 cm) hanging over so you can just lift the whole pan of brownies out at once without breaking it. Set aside.

For the brownies

  • Melt HALF of the chocolate chunks and reserve the other half. Set aside.
  • In a bowl, whisk together the hot water and cocoa powder. Set aside.
  • In another bowl, whisk together the oil, sugar and salt. Add the melted chocolate and cocoa mixture and mix until combined.
  • In a large bowl, whisk together the flour, and baking powder.
  • Add the flour mixture to the chocolate mixture. Mix until well combined.
  • Fold in the remaining chocolate chunks and walnuts (if using).
  • Pour into prepared pan and spread the mixture evenly.
  • Bake for about 15 minutes, until a toothpick inserted in the middle comes out with a few moist crumbs on it*.
  • Let it cool COMPLETELY IN THE PAN, about 20 minutes. Then use the overhanging parchment paper to lift the brownies out of the pan. Cut into squares and frost if desired.

For the frosting

  • Using a mixer, beat the vegan butter/margarine until creamy.
  • Gradually add the powdered sugar, cocoa powder, salt and 2 tablespoons of the almond/coconut milk. If you want a thicker consistency, add more powdered sugar. If you want a creamier consistency, add more almond/coconut milk. Spread over the cooled brownies.
  • Enjoy!


  • * All ovens vary, so start checking the brownies after about 12 minutes. The longer you bake them, the drier they become. 
  • Allow the brownies to cool COMPLETELY IN THE PAN before lifting them out of the pan and cutting them, so that they don't crumble apart.
  • These brownies are super fudgy when stored in the refrigerator. They will keep for about 3 days at room temperature in an airtight container unfrosted, or in the refrigerator for about a week. 
© Pastry Wishes