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Extra Fudgy Vegan Brownies (GF)

So fudgy, chocolatey, and chewy that you will want a second piece even before finishing your first one! Introducing Extra Fudgy Vegan Brownies!

If you are in need of a chocolate fix, look no further; these brownies will be your medicine.

Extra Fudgy Vegan Brownies (GF)

Oat and rice flour make the base, then we have coconut sugar to sweeten, cocoa powder for extra flavor, oil for richness, and finally, melted dark chocolate.

Please go with high-quality dark chocolate. It will have a huge impact on the final result. For the percentage of cacao, I recommend 70% if you want your brownies to be chocolatey and not too sweet. If using 50-60% dark chocolate, you might want to lower a bit the amount of coconut sugar.

Extra Fudgy Vegan Brownies (GF)

While optional, I highly recommend adding dark chocolate chunks to the batter. It adds a nice crunch once your brownies are cold. Let’s be honest; fudgy + crunchy are the best.

Now, if you want to make these extra special, stir in some almond butter, or some praline butter to give the brownies a nutty flavor.

Extra Fudgy Vegan Brownies (GF)

Last but not least: refrigeration. This step must not be omitted if you want to enjoy the full potential of these brownies. Once cold, the brownies get a super fudgy, chewy, and dense texture that makes them even more addicting! Do not miss this part!

Extra Fudgy Vegan Brownies (GF)

I hope you will love the texture and flavor of these extra-fudgy vegan brownies! They are rich in chocolate, tender, and super easy to prepare.

If you are looking for more sweet treats, check out these Chocolate Chunk Buckwheat Blondies, Vegan Marble Cake, or these Crunchy Choco Sticks!

Let me know in the comments if you try this recipe!

Extra Fudgy Vegan Brownies (GF)

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Extra Fudgy Vegan Brownies (GF)

Extra Fudgy Vegan Brownies (GF)

5 from 4 votes
Author: Thomas Pagot
Vegan + GF brownies that are perfectly sweet, chocolatey and so fudgy!
Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time : 40 minutes
Servings 8 pieces
Calories 251 kcal



  • Preheat oven to 350°F (175°C) and line a 6x8-inch baking dish or baking pan with parchment paper.
  • In a large mixing bowl, whisk together the dry ingredients: oat flour, white rice flour, coconut sugar, cocoa powder, and salt.
  • Melt the dark chocolate over a double boiler. Once melted, remove from heat and set aside.
  • Add the almond milk, oil, and vanilla extract to the dry ingredients and whisk until fully combined. Pour in the melted chocolate and stir until combined. The batter will thicken, this is normal. At this point, you can add the dark chocolate chunks for more texture. Make sure the batter is not too warm before stirring in the chocolate chunks, otherwise they might melt.
  • Transfer the brownie batter to the prepared pan and bake for about 25 minutes. Remove from heat and let cool completely. Once cold, transfer to the refrigerator for at least 3 hours before cutting into squares.
  • I recommend removing the brownies from the refrigerator about 30 minutes before serving. They will still be fudgy and just tender!
  • Brownies will keep for up to 3 days in the refrigerator.



Serving: 1 serving (without chocolate chunks) | Calories: 251 kcal | Carbohydrates: 27.2 g | Protein: 3 g | Fat: 15.5 g | Fiber: 3.4 g | Sugar: 12.9 g
Course : Dessert, Snack
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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What type of oil wold you recommend using? Thanks!

This sounds very yummy! But I am a bit confused as you mention adding chocolate chips or chunks twice, but in the recipe they only get added once. Could you please explain?

Thomas, these photos are amazing, and this receipe totally decadent… !! Thanks for sharing 🙂

What would you say would be a good substitute for rice flour? Can I use almond flour or even regular all purpose flour?

there are different types of white rice flour ,which would you recommand?

This is super cool man. I’m wondering if you’ve experimented with oatmilk instead?


Devan [DC Chef]

Hey Thank you for the recipe ! You haven’t mentioned usage of any raising agent (soda/apple cider vinegar etc.) won’t the brownie be too lumpy without this?


also can I skip adding the milk for a super dark version?

5 stars
Hi…this is an awesome recipe..just few doubts to be cleared. Can normal.milk ne substituted for almond milk and can brown sugar be used instead of coconut sugar?

Thans alot..will.surely make.

Hi…another doubt…can butter be used instead of oil…know that am substituting many things….but would like to know if it’s possible.

I doubled this recipe and it came out so awesomely good! I’m not a vegan, but I appreciate good food, & these are excellent! Even my meat & potatoes husband loved them!

Can we take the brownie out after exactly 25 minutes it is there a test or way to check if it’s done as every oven is different.

5 stars
These are 5-star restaurant-quality delicious. They are super rich, so it’s okay to serve them bite-sized! Would also make an amazing fudge-y chocolate cake with some icing on top!

Would this recipe work WITHOUT the melted chocolate? How would that impact the ratios of other ingredients? It looks super yummy but I don’t eat chocolate bar chocolate! Thanks very much 🙂

Which type of chocolate chips do you use in this recipe? Semisweet, bittersweet, unsweetened? The latter is all I generally have on hand. Thanks–for this and all your other vegan recipes.

5 stars
This recipe was fabulous! I made a few substitutions/alterations: I didn’t have any almond milk & I didn’t want to double-broil the chocolate chips, so I boiled 1cup water in the microwave then put the 1/2c chocolate chips in, let it sit for a few minutes, and then stirred until smooth; I added a heaping Tsp of almond butter to the mixture (mixed until smooth). And I subbed the rice flour for whole grain wheat flour. I sprinkled the top of the batter with the chocolate chips before baking. They turned out so good, and they’re exactly what I have been wanting in a brownie recipe <3

5 stars
Oh, I also used raw cane sugar bc I didn’t have any coconut sugar

Hello, will this recipe work in a round 8-inch pan instead of a square one?