I love, love, love brownies.
For me, they’re sentimental. Because when I was about 9 years old, my mum tried to bake me a chocolate cake but accidentally made brownies.
I remember her feeling so bad about it but once she cut a few out, I couldn’t stop eating them. We finished them over the counter and I still remember that day so vividly. I miss her very much. So, this particular recipe is dedicated to her.
When I was making these, I wanted something with that signature flaky top and an inside so gooey and rich it borders on illegal.
After lots of trial and error, I cracked the code (and then cracked through the top layer of brownie heaven).
These babies are a chocolate lover’s dream—vegan or not. They’re thick, fudgy, and honestly… no one will know they’re dairy-free. They just taste like pure love.
I’ll include substitutions and variations at the bottom of this recipe in case you don’t have a few ingredients.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
Use Dutch-processed cocoa powder for a deeper, richer flavor. I love this one.
Sprinkle a pinch of flaky sea salt on top before baking to balance the sweetness—it makes a huge difference.
If your brownies feel too gooey right out of the oven, chill them for an hour. The texture becomes perfection.
These silicone baking mats from Amazon make cleanup so easy.
Fudgy Dream Vegan Brownies (Flaky Top + Gooey Middle)
Course: DessertDifficulty: Easy9-12
Squares10
minutes30
minutesIngredients
1 cup granulated sugar
1/2 cup brown sugar (for that chewy center)
1/2 cup neutral oil (like avocado or grapeseed)
1/4 cup dairy-free milk (almond, oat, or soy)
1 tablespoon ground flaxseed + 3 tablespoons warm water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegan chocolate chunks or chips (plus more for topping)
Directions
- Preheat your oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper. Mix the flaxseed and warm water in a small bowl and let it sit for 5 minutes to thicken—it’s your egg replacer. In a large mixing bowl, whisk together both sugars, the oil, and your now-gelatinous flax egg. Stir in the milk and vanilla extract until smooth.
- Add the flour, cocoa powder, baking powder, and salt into the wet mix and stir until just combined—don’t overmix. Gently fold in the chocolate chunks, then pour the batter into your prepared pan. Smooth the top, then press a few extra chocolate chunks on top for dramatic melty pools.
- Bake for 28–32 minutes, depending on your oven. The top should look cracked and shiny, but the inside should feel soft when you press lightly in the middle. Don’t overbake unless you’re going for a cakier brownie (but really, don’t). Let it cool in the pan for at least 20–30 minutes before slicing—trust me, it’s worth the wait.
- I personally serve this for brunch when my friends come over!
Substitutions and Add-Ins:
Sub the oil with melted coconut oil or vegan butter if that’s what you have on hand.
For a mocha twist, add 1 teaspoon of instant espresso powder to the batter.
Stir in walnuts or pecans for a crunchy contrast.
Make it gluten-free by using a 1:1 gluten-free flour blend like this one from King Arthur.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
These brownies are proof that you don’t have to compromise on flavor or texture just because you’re skipping eggs or dairy.
They’ve got everything: that paper-thin crinkle on top, melty chocolate puddles, and the kind of gooey center.
Whip these up when you want to treat yourself (or wow your non-vegan friends). They won’t know what hit them.
