Vegan Chocolate Fudge Brownie Recipe

Chocolate Brownies Dessert Recipe - Quick, Easy, Sinfully Delicious

Chocolate Brownies

Quick Easy Vegan Chocolate Brownie Recipe: Mmmmmmhhh! The perfect balance between fudge brownie and cake brownie, topped with a thick chocolate frosting.

These chocolate brownies are sinfully rich, loaded with fat & sugar, calories out the wazoo ... eat at your own risk!

Total prep & cook time: 40 min

18 Servings

Nutrition Data Per Serving, Vegan version, 75 g: 257 calories, 37g carbohydrate, 12g fat, 194mg sodium, 2g dietary fiber, 6g protein, very low in Cholesterol, a good source of Manganese. Estimated glycemic load: 22

Nutrition Data Per Serving, ovo-Lacto version, 80g: 330 calories, 40g carbohydrate, 19g fat, 98mg sodium, 3g dietary fiber, 11g protein, low in sodium. Estimated glycemic load: 22


  • 8 oz unsweetened vegan chocolate
  • 1 cup vegan margarine
  • 2 1/2 cups white sugar
  • 2 1/2 Tbsp egg replacer
  • 2/3 cup almond milk
  • 1 Tbsp vanilla extract
  • 2 1/2 cups flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 cup chopped walnuts
  • For the frosting:
  • 1 cup semisweet vegan chocolate chips
  • 1/2 cup vegan margarine

Brownie Directions:

Savvy Vegetarian Facebook Page
  1. Preheat oven to 350 degrees
  2. Oil a 9 x 13 inch baking pan and dust with flour
  3. Melt chocolate and margarine in a small, heavy-bottomed saucepan on low heat, set aside
  4. Combine flour, salt, and baking soda, set aside
  5. Whisk together sugar, egg replacer, almond milk, and vanilla
  6. Whisk chocolate and margarine together, add to almond milk mixture
  7. Stir flour mixture into wet ingredients until just blended
  8. Stir in walnuts
  9. Stir in the chocolate mixture
  10. Spread batter evenly in pan
  11. Bake 45 - 55 minutes or until a knife stuck in the middle comes out clean
  12. Cool completely, then frost if desired

Frosting Directions:

  1. Melt chocolate chips in a double boiler or in the microwave
  2. Allow chocolate to cool to slightly warm
  3. Cream vegan margarine
  4. Pour in the chocolate and beat until just combined
  5. Spread frosting over cooled brownies and allow to set before cutting
Protein Ebook

Recipe Tips:

Ovo Lacto People can substitute 2 eggs for the egg replacer, substitute dairy milk (reduce to 1/2 cup), and use butter instead of vegan margarine. Mind you that's just for your convenience. Taste wise, it makes no difference!

If you want to turn the cake out of the pan before frosting or cutting, line the pan with oiled aluminum foil. Then you can just lift the whole thing out after it cools.

Makes one 9 X 13 inch pan of vegan chocolate brownies: Wait until they're cool before icing them.

Recipe Comments:

Question: Should I reduce the almond milk in the recipe to 1/2 cup if I substitute 2 eggs for the egg replacer? - Christina M.

Answer: Egg replacer is a powder and you add liquid to it (2 Tbsp per 1 Tbsp egg replacer). In this recipe the liquid is the almond milk. If you use 2 eggs instead, you're right that you'd reduce the almond milk to just shy of 1/2 cup. You can also substitute 1/2 cup dairy milk for the almond milk.

Your comments & questions help improve our recipes, so don't be shy! Contact Us

More Chocolate Desserts:

Quinoa Recipe Ebook
Chocolate Fudge Frosting Chocolate Raspberry Hearts Chocolate Ribbon Cookies Vegan Chocolate Cake Vegan Chocolate Cupcakes Vegan Tofu Chocolate Cake Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; Print
Pinterest   pin_it_button   Google+  
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; pinit_fg_en_round_red_32

Savvy Vegetarian