Fudgy Vegan Brownies
Dense, glossy vegan brownies with a crackled top and crunchy walnut pieces — rich, simple and totally plant-based.
These fudgy vegan brownies are my go-to when you want something chocolatey without eggs or dairy. They keep a glossy, crackled top and a dense, almost truffle-like centre.
They’re remarkably simple — a flax 'egg' for binding, melted vegan chocolate and rapeseed oil for richness. Make them for afternoon tea, a party tray or whenever you need a reliable chocolate fix.
Ingredients
- 120 g plain flour
- 50 g unsweetened cocoa powder
- 200 g light muscovado sugar
- 5 ml baking powder
- 5 ml fine sea salt
- 30 ml ground flaxseed — for flax 'egg'
- 90 ml cold water — for flax 'egg'
- 120 ml rapeseed oil
- 150 g vegan dark chocolate — 70% or 54% both work; adjust sugar if very dark
- 5 ml vanilla extract
- 75 g walnuts — optional, roughly chopped
Equipment
- 20cm square baking tin
- heatproof bowl (for bain-marie)
- wire rack
Instructions
Preheat the oven to 180°C fan/200°C conventional. Line a 20cm square baking tin with baking parchment and set aside.
Make the flax 'egg': combine the ground flaxseed and cold water in a small bowl, stir well and leave to thicken until gelatinous (about 10 minutes).
Melt the vegan dark chocolate with the rapeseed oil: place the chocolate and oil in a heatproof bowl over a small pan of barely simmering water on the hob, stirring until smooth. Remove from the heat and allow to cool for 2 minutes.
In a large bowl whisk together the plain flour, unsweetened cocoa powder, light muscovado sugar, baking powder and fine sea salt until evenly combined.
Pour the melted chocolate and oil into the dry ingredients, add the gelled flax 'egg' and vanilla extract, then stir with a spatula until just combined — the batter should be thick and glossy but pourable.
Fold the chopped walnuts into the batter, reserving a few pieces to scatter on top if you like. Spoon the batter into the prepared tin and smooth the top with a spatula.
Bake in the preheated oven for 25 minutes. The top should look set with a shiny, crackled surface; a thin skewer inserted into the centre should come away with a few moist crumbs (not wet batter).
Leave the tin to cool completely on a wire rack, at least 60 minutes, before lifting the brownies out on the baking parchment and slicing.
Slice into 12 squares and serve. Store in an airtight container at room temperature for up to 3 days or freeze individually wrapped for up to 1 month.
Tips
- Use good-quality vegan dark chocolate for real depth of flavour — very cheap chocolate makes a flat-tasting brownie.
- Let the flaxseed mix gel fully (about 10 minutes) — if it doesn’t set the batter will be too runny and the brownies won’t hold their shape.
- If you prefer extra fudginess, remove the brownies from the oven a couple of minutes earlier; they will firm up as they cool.
- Make ahead: bake, cool completely, then wrap and refrigerate overnight — chilled brownies slice cleaner and taste even fudgier.
- Freeze single squares on a tray, then transfer to a freezer bag. Thaw at room temperature for 20–30 minutes before serving.
Substitutions
rapeseed oil → melted coconut oil, same quantity
Noticeably differentvegan dark chocolate → extra cocoa powder (add 25g) plus 50g more sugar and 30ml extra rapeseed oil
Noticeably differentplain flour → gluten-free plain flour blend, same quantity
Stays close
Nutrition
Per serving · estimated
- 330
- Calories
- 5 g
- Protein
- 28 g
- Carbs
- 22 g
- Fat
- 4 g
- Fibre
- 20 g
- Sugar
- 180 mg
- Sodium
FAQ
Can I make these nut-free?
Yes — omit the walnuts or replace them with sunflower seeds. The texture and bake time remain the same.
How do I know when the brownies are done?
The top should be shiny with a crackled finish. A skewer should come out with a few moist crumbs, not wet batter. They will firm as they cool.
Can I use ground chia instead of flaxseed?
Yes — use the same weight (2 tbsp chia + 90ml water) to make a gel. Chia sets a little firmer than flax but works fine.
Can I freeze the brownies?
Absolutely. Freeze cut squares on a tray then transfer to a bag. Thaw at room temperature for 20–30 minutes before serving.
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