The Fudgiest Brownies EVER
When I say that this is my favourite brownie recipe, I mean it. These eggless fudgy brownies are a fudgy brownie lover's dream and it can be easily adapted to be gluten free by just swapping the flour!
These treats are super easy to prepare and make so I recommend that you try them sooner, rather than later!
Make sure you try my vegan banana brownies which are also a hit on the blog.
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Ingredients For This Recipe
- Vegan baking chocolate - for both the brownie batter and the topping.
- Granulated sugar
- Vegan butter
- Plain dairy-free yogurt - makes a very good egg replacer in vegan baking and gives the brownies a great texture.
- Vanilla extract
- All-purpose flour or gluten free all-purpose flour - either option works well.
- Cocoa powder
- Baking powder
- Salt
How To Make Eggless Dairy Free Brownies
Step-By-Step Instructions
For the full method and ingredient amounts, 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 butter and sugar.
3: Make the brownie batter. Pour it into the lined tin and bake.
4: Let the brownies cool. Slice and serve.
Tips For Making This Brownie Recipe
Get The Timings Right
I love my brownies extra gooey so I tend to take them out at around the 20 minute mark. Don't forget that they will continue to cook after they come out from the oven too!
More 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 centre of the oven and all should be good.
Don't Over-Mix Your 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.
Why You Will Love These Brownies
- They're very fudgy and soft.
- The brownies are so easy to make.
- They can easily be made gluten free.
- These are a chocolate lover's dream.
- This recipe is completely vegan and dairy free.
Frequently Asked Questions
A natural, unsweetened cocoa powder is great for brownie recipes like this as it reacts with the leavening agent to help the brownies 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.
How To Store These Fudgy Brownies
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.
Other Chocolate Treats You May Like
Vegan Chocolate Ganache Cupcakes
Print
Eggless Fudgy Brownies (Non-Dairy & Gluten Free)
- Total Time: 30 minutes
- Yield: 12 Brownies 1x
- Diet: Vegan
Description
My eggless fudgy brownies are so chocolatey and moist. If you love your vegan brownies to be on the gooey side, these are what you need.
Ingredients
For the brownie batter:
- 250g vegan baking chocolate (melted)
- 130g granulated sugar
- 70g vegan butter (softened, room temperature)
- 120g plain dairy-free yogurt (room temperature)
- 1 teaspoon vanilla extract
- 100g sifted all-purpose flour (or gluten free all-purpose flour)
- 25g 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 centre 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Eggless Brownies
Nutrition
- Serving Size: 1 Brownie
- Calories: 214
- Sugar: 23.2 g
- Sodium: 244.6 mg
- Fat: 9.1 g
- Carbohydrates: 32.7 g
- Protein: 3.7 g
- Cholesterol: 1.3 mg
Keywords: vegan brownies, fudgy brownies, eggless brownies, dairy free, vegan baking, brownie lovers
VASANTH says
I am passionate foodie. Will get back after making the fudge
Abbie Turner says
The texture on these brownies is to die for…
★★★★★