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Vegan Chocolate Chip Fudge Brownies (Gluten Free Option)

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5 from 1 vote

Chocolate lovers, this one’s for you! These decadent Vegan Chocolate Chip Fudge Brownies are super moist with the added fun texture of chocolate chips. Enjoy them on their own or as the base for brownie ice cream sundaes.

Vegan Chocolate Chip Brownies on parchment paper with a piece cut

These brownies are so fudgy and luscious and satisfying. I hope you love them as much as we do! 

Why this Recipe Works:

  • The rich brownie and chocolate chip combination makes for one of the most decadent chocolate experiences you’ll ever have! 
  • Involving only a few simple steps, these brownies are great to make with your family.
  • This is a great recipe to make for birthday parties, holiday gatherings, or bake sales… or any day you’re craving CHOCOLATE!

Looking for other vegan chocolate recipes? Then you have to try my:

How to Make Vegan Chocolate Chip Fudge Brownies:

1. Preheat your oven to 350°F (approx. 177°C). Grease an 8-x-8- inch pan with cooking spray or oil. Measure a sheet of parchment paper approximately 16 1/2 x 6 inches in size and lay it across the center of the greased pan. Press down so the paper sticks to the oil. In the end, you should have about 3 inches (8 cm) of paper overhang on two opposite ends of the pan; these will serve as handles to later lift the brownies out of the pan. Set the pan aside.

2. In a small bowl, combine the flaxseed and water and set aside.

3. In a mixing bowl, whisk together the flours, sugar, cocoa powder, baking powder, and salt.

4. Add the oil, milk, vanilla extract, and flaxseed mixture to the bowl and stir to combine. The batter will be very thick.

5. Gently fold in 2/3 c. (124 g) of the chocolate chips.

6. Transfer the brownie batter to the prepared pan and gently spread so that it reaches all sides and corners. Pat the surface lightly with your fingertips to help smooth it over.

7. Sprinkle the remaining 1/4 c. (47 g) of chocolate chips evenly over the surface.

8. Bake the brownies in your preheated oven for 23–25 minutes, or until the surface is set and the edges have just started to puff up and pull away from the pan.

9. Place the pan on a cooling rack to cool. Note: The brownies will likely sink in the center as they cool. This is perfectly normal and is a sign that your brownies will be extra fudgy.

10. Once the brownies are cool, place the pan in the fridge for at least an hour or until you’re ready for them. Then, while still cold, slide a thin knife along the two sides of the pan not covered in parchment paper. Using the parchment handles, lift the brownies out of the pan and set them on a cutting board. Cut into 16 squares.

Close up of cut Vegan Chocolate Chip Brownies

Top Tips for Making Vegan Chocolate Chip Fudge Brownies:

  • For a gluten free version, use your favorite gluten free all-purpose flour in place of regular all-purpose flour. Check the labels for all remaining ingredients to ensure they’re gluten free as well. 
  • Want to add nuts? Go for it; about 1/4 c. (about 38 g) of chopped nuts added to the batter will do.
  • To create perfect brownie squares, wait until the brownies completely cool before slicing them. Placing the pan in the fridge for at least 30 minutes beforehand helps with the slicing process!

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance. 

Vegan Chocolate Chip Fudge Brownies (Gluten Free Option)

This decadent Vegan Chocolate Chip Brownie recipe is the perfect and easy treat to satisfy those chocolate cravings.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: gluten-free, plant based, vegan
Keyword: Gluten-free Brownies, Vegan Brownies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16 brownies

Ingredients

  • 1 Tbsp. ground flaxseed (8 g)
  • 2 Tbsp water (30 ml)
  • 3/4 c. all-purpose flour (105 g) Or 3/4 c. Gluten free all purpose flour
  • 1/2 c. oat flour (54 g)
  • 1 c. + 1 Tbsp. granulated sugar (244 g)
  • 1/2 c. cocoa powder (40 g)
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. oil + more for greasing (119 ml)
  • 1/4 c. non-dairy milk (59 ml)
  • 1 Tbsp. vanilla extract (15 ml)
  • 3/4 c. + 3 Tbsp. dairy-free mini or regular chocolate chips (about 171 g) divided

Instructions

  • Preheat your oven to 350°F (approx. 177°C). Grease an 8-x-8- inch pan with cooking spray or oil. Measure a sheet of parchment paper approximately 16 1/2 x 6 inches in size and lay it across the center of the greased pan. Press down so the paper sticks to the oil. In the end, you should have about 3 inches (8 cm) of paper overhang on two opposite ends of the pan; these will serve as handles to later lift the brownies out of the pan. Set the pan aside.
  • In a small bowl, combine the flaxseed and water and set aside.
  • In a mixing bowl, whisk together the flours, sugar, cocoa powder, baking powder, and salt.
  • Add the oil, milk, vanilla extract, and flaxseed mixture to the bowl and stir to combine. The batter will be very thick.
  • Gently fold in 2/3 c. (124 g) of the chocolate chips.
  • Transfer the brownie batter to the prepared pan and gently spread so that it reaches all sides and corners. Pat the surface lightly with your fingertips to help smooth it over.
  • Sprinkle the remaining 1/4 c. (47 g) of chocolate chips evenly over the surface.
  • Bake the brownies in your preheated oven for 23–25 minutes, or until the surface is set and the edges have just started to puff up and pull away from the pan.
  • Place the pan on a cooling rack to cool. Note: The brownies will likely sink in the center as they cool. This is perfectly normal and is a sign that your brownies will be extra fudgy.
  • Once the brownies are cool, place the pan in the fridge for at least an hour or until you’re ready for them. Then, while still cold, slide a thin knife along the two sides of the pan not covered in parchment paper. Using the parchment handles, lift the brownies out of the pan and set them on a cutting board. Cut into 16 squares.

Notes

  • For a gluten free version, use your favorite gluten free all-purpose flour in place of regular all-purpose flour. Check the labels for all remaining ingredients to ensure they're gluten free as well. 
  • Want to add nuts? Go for it; about 1/4 c. (about 38 g) of chopped nuts added to the batter will do.
  • To create perfect brownie squares, wait until the brownies completely cool before slicing them. Placing the pan in the fridge for at least 30 minutes beforehand helps with the slicing process!
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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