The best brownies are the ones which are super chocolatey, gooey & soft. These quick and easy eggless fudgy brownies are heaven in the form of baked treats and once you try one, you're going to want more.
This is my favorite brownie recipe and they take less than 30 minutes to make. These vegan beauties are a fudgy brownie lover's dream and it can be easily adapted to be gluten free by just swapping the flour!
As these treats are super easy to prepare, I recommend that you try them sooner, rather than later. A slice of these brownies goes well with a scoop of dairy-free vanilla ice cream. The warmth and the cold combine in a bowl so beautifully.
If you're in the mood for some other chocolatey desserts, make sure you try my vegan banana brownies, vegan red velvet white chocolate sheet cake bars and my vegan flourless almond chocolate cake which are also hits on the blog.
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Why You Will love These Brownies
- Fantastic Texture - You're going to fall in love with how gooey these brownies are. I didn't leave them inside the oven for too long and this gave them the soft texture that they have. When they came out, they had a nice, crispy top which compliments the fudginess so much!
- Great Flavor - Pure chocolate goodness is the flavor that these brownies have. I even added more melted chocolate onto the top of them, as you can never have too much of it. They're on the levels of my vegan mug brownie and vegan rocky road cookies when it comes to chocolate dominance.
- Easy To Make - All you need to do is make the simple brownie batter inside a bowl and pour it into the baking dish to be baked. There aren't many easier recipes than this.
- Allergy Friendly & Plant Based - This eggless fudgy brownies recipe is wholly vegan and dairy free.
Ingredient Notes
- Vegan baking chocolate - This is a very important ingredient for the brownie batter itself it really helps to form the desired gooey texture. I chose to use baking-specific chocolate as it melts really smoothly and easily. I also use it to make chocolate ganache in recipes such as, my vegan carrot sheet cake.
- Vegan butter - I prefer to use vegan block butter for this recipe, but if you don't that, a vegan baking margarine should work okay.
- Plain dairy-free yogurt - This makes a very good egg replacer in vegan baking and gives the brownies a great texture. Yogurt also works to a similar effect for cookies, like my vegan espresso chocolate chip cookies recipe. It really helps the texture of baked goods.
- All-purpose flour or gluten free all-purpose flour - Depending on whether you wish for your brownies to be gluten free or not, either option works well.
- Cocoa powder - Using a good quality cocoa powder will help to give these brownies a rich, luxurious taste.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you would like to make these vegan brownies gluten free, you just need to swap out the flour for a gluten free flour. In the recipe, I recommend that you use a standard gluten free all-purpose flour baking blend, as I haven't tested any other types such as, oat flour etc.
- To increase the gooeyness, you can add extra melted chocolate by pouring it on top of the brownies. I love to do this every time I make them but it is completely optional. If you are serving them with vegan ice cream, perhaps you could pour the extra melted chocolate on top of that instead. Melted chocolate always makes a treat better, like in my vegan double chocolate chip pancakes recipe.
How To Make Eggless Dairy Free Brownies
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a large, 8-inch, square baking tray with parchment paper.
2: Cream together the vegan butter and sugar.
3: Complete the brownie batter. Pour it into the lined tin and bake.
4: Let the brownies cool. Slice and serve.
Expert Tips
Get the timings right - I love my brownies extra gooey so I tend to take them out at around the 20 minute mark or sometimes even earlier. Don't forget that they will continue to cook after they come out from the oven too! For firmer, chewier brownies, try 25 minutes but keep an eye on the top crust of the brownie and watch out for burning! Every oven is different. Place them in the center of the oven and all should be good.
Don't over-mix the brownie batter - In order to avoid the brownies becoming crumbly and a little too dense, you don't want to be mixing your batter too vigourously. Fold the batter until the dry ingredients are just combined.
Recipe FAQs
A natural, unsweetened cocoa powder is great for brownie recipes like this as it reacts with the leavening agent to help the brownies to rise nicely.
Let your baked brownies cool fully after they've been in the oven. Storing them in the fridge for an hour or so before cutting also helps them to keep their shape.
They have been most likely baked for too long. Alternatively, they may have been too high up in the oven. To achieve a fudgy texture, you also want to avoid over-mixing the brownie batter.
Store these brownies in the refrigerator for up to 3 days. They will harden a little but if you place them inside the microwave for about 30 seconds they will soften again.
More Vegan Chocolate Recipes
If you tried this Eggless Fudgy Brownies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Eggless Fudgy Brownies (Non-Dairy & Gluten Free)
Ingredients
For the brownie batter:
- 250 g vegan baking chocolate melted
- 130 g granulated sugar
- 70 g vegan butter softened, room temperature
- 120 g plain dairy-free yogurt room temperature
- 1 teaspoon vanilla extract
- 100 g sifted all-purpose flour or gluten free all-purpose flour
- 25 g cocoa powder sifted
- 1 teaspoon baking powder
- 1 teaspoon salt
For the topping:
- Extra melted chocolate optional, to taste
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Line an 8x8, square baking tin with parchment paper. Set aside.
- Melt your chocolate in a heatproof bowl using the double-boiling (bain-marie) method until the chocolate is smooth and creamy.
Make the brownie batter:
- In a large mixing bowl, cream together the sugar and the vegan butter.
- Once the mixture is fluffy, pour in the melted chocolate, dairy-free yogurt and vanilla. Mix until combined.
- To the mixture, add in the flour cocoa powder, baking powder and salt. Don’t over-mix. We want the batter to be just combined.
Bake the brownies:
- Spoon the brownie batter into the prepared tin. Smooth out with a palette knife.
- Bake in the center of your oven for 18-20 minutes. After about fifteen minutes, check on the brownies to make sure that the top is turning crisp but not burning. Every oven is different.
- Let them cool in the tin for 10 minutes, then transfer to a wire rack to cool fully. They may seem a little soft, but they will continue to cook while cooling down.
- Slice and serve. Top with some extra melted chocolate if you wish.
Video
Notes
- I love my brownies extra gooey so I tend to take them out at around the 20 minute mark or sometimes even earlier. Don't forget that they will continue to cook after they come out from the oven too! For firmer, chewier brownies, try 25 minutes but keep an eye on the top crust of the brownie and watch out for burning! Every oven is different. Place them in the center of the oven and all should be good.
- In order to avoid the brownies becoming crumbly and a little too dense, you don't want to be mixing your batter too vigourously. Fold the batter until the dry ingredients are just combined.
VASANTH says
I am passionate foodie. Will get back after making the fudge
DJ says
Thanks. Hope you like it!
Abbie Turner says
The texture on these brownies is to die for…