Are fudgy brownies your favorites? They're my preferred type and these double fudge brownies are just what you need if you love them too. They take less than 30 minutes to bake inside the oven and they honestly come out so soft.
I recommend serving these treats slightly warm with dairy-free ice cream on the side. Is there a better combination than brownies with ice cream? I can't think of many desserts which are more delightful!
The brownies have a super thin and shiny crust on top of the fudginess. Chocolatey is truly an understatement for this recipe. If ice cream isn't your thing, I also recommend serving these brownies with some homemade custard.
Almost everyone likes a brownie from time to time and as you're here, I know you'll also enjoy my vegan caramel fudge brownie sundae, vegan brownie cheesecake and vegan banana brownies recipes.
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Why You Will Love These Brownies
- Amazing Texture - As well as having the crispy layer on top, these brownies have the softest consistency just like my eggless fudgy brownies and vegan peanut butter brownies. They're so dreamy and the contrast between those two elements makes them unbeatable.
- They Taste Great With Ice Cream - When brownies are cakey, I don't think ice cream compliments them too much. However, when the coldness of ice cream seeps into the warmth of fudgy brownies, you are instantly transported to foodie paradise.
- Easy To Make - Making these brownies is so simple. All you need to do is make the batter in a few basic steps, pour it into a baking pan and bake inside the oven. It really is that easy.
- Allergy Friendly & Plant Based - This caramel fudge brownie sundae recipe is completely vegan and dairy free.
Ingredient Notes
- Dairy-Free Dark Chocolate - Make sure that this contains 60%-65% cocoa solids. This will ensure that the brownies are rich, but not so much that it is overwhelming.
- Dairy-Free Chocolate Hazelnut Spread - A touch of hazelnut really enhances the flavor of the brownies. Only a small amount is added to the brownie batter, but it makes a big difference.
- Superfine Sugar - As the granules are finer than granulated sugar, they also dissolve into the brownie batter quicker. This means that there will be no grainy bits. I also used superfine sugar, as opposed to granulated sugar in my vegan double chocolate pudding pie and vegan fudge stripe shortbread cookies recipes.
- Cocoa Powder - Use high-quality cocoa powder for your brownies. If you love rich, extra chocolatey treats, these will be your new favorites after this change.
- Dairy-Free Ice Cream - Any flavor of ice cream is fine. I love vanilla ice cream. Together with the warm chocolate brownies, it is absolutely wonderful.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you have an allergy to nuts or you simply don't like nut-flavored treats, you can leave out the hazelnut chocolate spread and make these brownies nut-free. Only one Tablespoon of the spread is required so you don't need to change any other of the ingredient amounts.
- Those of you that prefer alternatives to ice cream such as, dairy-free cream should serve your brownies with my vegan coconut whipped cream. It is lighter and much healthier. They also taste great alone if you don't wish to top the brownies with anything at all.
How To Make Double Fudge Brownies
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a square baking tin with parchment paper. Set aside.
2: Melt the chocolate with the oil.
3: Make the sugar syrup.
4: Pour the sugar syrup into the chocolate mixture and fold the dry ingredients into the chocolate mixture.
5: Pour the brownie batter into the lined pan. Bake inside the oven.
6: Let the brownies cool inside the pan.
7: Slice the brownies equally.
8: Serve the brownies with dairy-free ice cream.
Expert Tips
Don't over bake the brownies - Make sure that the oven is constantly at the correct, low temperature. This allows the brownies to stay soft and fudgy.
Let the brownies cool a little - Let your chocolatey brownies cool enough so that ice cream doesn't instantly melt once it is placed on top. I like my brownies to be slightly warm but not so warm that they end up swimming in ice cream soup.
Recipe FAQs
The neutral taste of vanilla ice cream makes it the perfect complimentary and cool choice to sit alongside brownies.
A low baking temperature ensures richness and fudginess, as opposed to cake-like brownies. Baking a low temperature also gives you that thin crust on top of the brownies which compliments the soft texture underneath.
If you have served brownies and ice cream together and you'd like to save some for later, firstly place the brownies into an airtight container. Separately, place the in cream into another airtight container. Store the ice cream back in the freezer until you need it and the brownies inside the fridge for up to 3 days.
More Vegan Chocolate Recipes
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Double Fudge Brownies (With Ice Cream)
Ingredients
Brownies:
- 225 g 60%-65% cocoa solids dairy-free dark chocolate chopped
- 1 Tablespoon dairy-free chocolate hazelnut spread
- 90 ml vegetable oil
- 230 g superfine sugar
- 0.5 teaspoon vanilla extract
- 150 ml water
- 175 g all-purpose flour sifted
- 50 g cocoa powder
- Pinch of salt
Garnish:
- Dairy-free ice cream to taste
Instructions
Preparation:
- Line an 8-inch, square baking tin with parchment paper. Set aside.
- Preheat the oven to 160 Celsius (320F).
Making the brownie batter:
- Using the double-boiling (bain-marie) method melt the chocolate until smooth, the stir in the vegetable oil. Set aside so that it can cool a little.
- Inside a saucepan, stir the sugar and vanilla into the water and place over a low heat so that the sugar can dissolve. Use a heatproof non-metallic bowl if you're using a microwave. Don't bring the mixture to a boil. Heat the sugar mixture just enough so that the sugar has dissolved completely.
- Pour the sugar water into the chocolate mixture and combine well with a whisk, before folding in the flour, cocoa powder and salt. A thick brownie batter will form.
Baking the brownies
- Evenly pour or spoon the brownie batter into the lined tin.
- Bake in the center of the oven for 25-30 minutes. There will be a nice, thin crust on top when they're done. Let the brownies cool fully before slicing.
Garnish
- Place a scoop of dairy-free ice cream on top of your brownies and serve. I also like to add caramel sauce. Enjoy!
Video
Notes
- Make sure that the oven is constantly at the correct, low temperature. This allows the brownies to stay soft and fudgy.
- Let your chocolatey brownies cool enough so that ice cream doesn't instantly melt once it is placed on top. I like my brownies to be slightly warm but not so warm that they end up swimming in ice cream soup.
Sonia Lopez says
Some of the softest brownies that I’ve ever tried 😊
DJ says
So glad you loved them, Sonia 🙂