These vegan fudge brownies are the perfect sweet treat. Who doesn’t love a perfectly moist chocolate brownie with the added crunch of crushed walnuts sprinkled on top? I know I definitely have a sweet tooth some days, and this recipe is the best solution. The best part about this vegan fudge brownies recipe is that it’s definitely not 100% “healthy”, but way healthier than typical brownie recipes. I’ve added in some flax, you can swap butter for coconut oil, and I’ve used as little sugar as I can (but let’s be real, you need sugar in recipes like this to get the perfect taste).
Why you’ll love these vegan fudge brownies:
- They’re vegan-friendly
- They are perfect to cure your sweet tooth
- Make them in under an hour
- Healthier substitutions than regular brownies
These are the ingredients we are using in today’s recipe:
Ground Flax: This plays the role of egg in this recipe and does so beautifully. The key is to let the ground flax and water completely coagulate and marry so it’s like sludge… attractive, I know but it works! If you are looking for another egg replacement I suggest 1 banana, 1/4 cup apple sauce, aqua faba or an egg formulated replacement.
Vegan Butter: Any butter will work but I suggest your favorite vegan butter first!
Sugar: Have fun with the sweeteners in this recipe. It’s quite versatile so use what you have on hand. I suggest Monkfruit, Brown Sugar, Dates, or even Honey… but of course, if all you have access to is white sugar then that works perfectly fine too!
Flour: In this recipe, we use all-purpose flour so that luscious feel but if you want to go GF then use a 1:1 flour that has xanthan gum, and if it doesn’t be sure to add 1 tsp to flour.
Cocoa: This ingredient is a must. I don’t recommend using cacao as that would be too potent. For added flavor add 2 tbsp. of espresso to really bring things to life.
Plant Milk: Any milk will do here so if plant milk isn’t for you, don’t worry! I suggest oat or almond milk first.
Chocolate Chips: Completely optional but really that little game-changer in this recipe! If you’re looking to reduce your sugar intake I recommend looking into reduced sugar/sugar-free chocolate chips.
Walnuts: The star of the show and truly what we all came for. Walnuts in this recipe add that certain je ne sais quoi and really leave you wanting more from each moist, airy, crunchy bite! For this recipe, I used California Walnuts. These walnuts are so dang good and perfect to add to baking like this brownie recipe, to toss in salads, or even use as a meat substitute in recipes like my vegan spaghetti meat sauce.
Here are the step-by-step instructions on how to make these vegan brownies:
- Preheat oven to 350F and line a 9X9 baking tin with parchment, lightly grease and set aside
- To a large mixing bowl add your ground flax and water. Stir till combined and let sit for 5 minutes
- To the same bowl, add the butter, Monkfruit Sweetener, Brown Sugar, and Vanilla. Stir till well combined and there are no clumps
- To the bowl, add the flour, cocoa, salt, baking powder, and milk of choice. You don’t need to over stir, just till the wet and dry are combined and there is no excess flour
- Stir in the chocolate chips and walnuts just till combined
- Pour the brownie batter into the baking pan and flatter using the back of a spoon. Top more walnuts (evenly) before baking for 30-35 minutes (toothpick test works great)
- Remove from oven and let rest in the pan till cooled
FAQ & Tips:
What are the health benefits of walnuts? Walnuts provide healthy fats, fiber, vitamins, and minerals, and they are so much more than just a topping for these vegan fudge brownies. Some of the other added benefits walnuts have are:
- They’re rich in antioxidants
- They are a super plant source of Omega-3s
- Can decrease inflammation
- Promote a healthy gut
- May reduce the risk of some cancers
- Can help with blood pressure
What can I substitute for brown sugar? This is completely optional. If you do not have brown sugar, replace it with Monkfruit Sweetener, date puree, or white sugar.
Can I use regular butter? Use whatever butter you have on hand if you do not have access to vegan butter.
How do I store these brownies so they stay fresh? The brownies will last up 10 3-4 days on the counter, covered or up to 1 week in the fridge in a tightly sealed container.
TIP! Parchment Paper + Baking Oil: I highly recommend baking with parchment paper or baking oil to make for easy removable and less mess. It’s a saving grace in my pantry!
Other sweet treats you’ll love:
- Vegan Banana Cream Pie
- Chocolate Vegan Sheet Cake Recipe
- One-Bowl Easy Vanilla Honey Cake
- Salted Caramel Almond Bars
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Vegan Fudge Brownies with Walnuts
- 4 tbsp. ground flax
- 1/2 cup water
- 1/2 cup melted regular or vegan butter or coconut oil
- 1 cup Monkfruit Sweetener or Date Puree or White Sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 1 cup all-purpose flour
- 1 cup cocoa powder unsweetened
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup plant milk of choice
- 1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces
- 1/2 cup chopped walnuts + more for topping
- Preheat oven to 350F and line a 9X9 baking tin with parchment, lightly grease and set aside.
- To a large mixing bowl add your ground flax and water. Stir till combined and let sit for 5 minutes.
- To the same bowl, add the butter, Monkfruit Sweetener, Brown Sugar, and Vanilla. Stir till well combined and there are no clumps.
- To the bowl, add the flour, cocoa, salt, baking powder, and milk of choice. You don’t need to over stir, just till the wet and dry are combined and there is no excess flour.
- Stir in the chocolate chips and walnuts just till combined.
- Pour the brownie batter into the baking pan and flatter using the back of a spoon. Top more walnuts (evenly) before baking for 30-35 minutes (toothpick test works great).
- Remove from oven and let rest in the pan till cooled. Enjoy!