Rich, Fudgy Vegan Brownies

Total Time
Prep 10 mins
Cook 25 mins

Soooooo good - tastes just like a brownie should. Even the most experienced dessert eaters wouldn't guess they are vegan. Recipe from Vancouver magazine.

Ingredients Nutrition


  1. Sift together the flour, sugar, baking powder and soda, and salt.
  2. In a separate bowl, combine the coffee, soy milk, and oil.
  3. Add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips.
  4. Pour batter (it will be quite liquidy) into a greased 9x9" pan and bake at 325º for 25 minutes, or until a toothpick inserted in the middle comes out clean.
  5. (Note- for a smaller pan, the baking time could be substantially longer- a 7x10 pan took about 40 minutes).
  6. For glaze- melt the chocolate and margarine and whisk, then drizzle over brownies.
  7. (Note- this is a lot of glaze- an ounce of chocolate and a tablespoon of margarine makes a nice amount).
Most Helpful

4 5

I made this in an 8X8 inch glass oven dish and it barely fit. It turned out more like chocolate cake than chocolate brownies. I am not complaining because it was excellent. Very moist and decadent. It reminded me of those premixed boxed cakes by DuncanHines or something. YUM! I highly recommend this recipe to anyone, vegan or not. Thanks for posting it.

I generally hesitate to disagree when I see this many great reviews, but in this case I followed the recipe exactly and even used a good quality chocolate and coffee. This is a solid recipe for something, but I have to disagree with Vancouver Magazine and say it's not brownies! Unlike many reviewers, I don't think this makes 'cakey brownies', I just think it makes cake, and not even a particularly moist cake. I don't think the words "rich", "fudgy", or "brownie" apply. Works well for cake or cupcakes, though!

4 5

I made these in Ramekins, and like many other reviews, I would agree it's more cakey than brownie. I tried to undercook it a little as you do good brownies, but it was hard not to "over" cook. It turned out delicious, fluffy and moist. I subbed out some of the white flour for whole wheat, and some of the brown sugar for raw sugar, I used a mix of almond milk and cashew milk because those were things I had available. I will make again, but I may make them cupcakes.