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    Home » Recipes

    Extra Fudgy Vegan Brownies (GF)

    By: Thomas Published: 10 Feb, 20 Updated: 19 Dec, 20 31 Comments

    RecipePrintComments
    5 from 2 votes
    Extra Fudgy Vegan Brownies (GF)

    Extra Fudgy Vegan Brownies (GF)

    So fudgy, chocolatey and chewy you will want a second piece before even finishing your first one!

    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 flours 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 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 is 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 fudgy 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)

     

    Extra Fudgy Vegan Brownies (GF)

    Extra Fudgy Vegan Brownies (GF)

    Author: Thomas
    Vegan + GF brownies that are perfectly sweet, chocolatey and so fudgy!
    5 from 2 votes
    Print Pin Review
    Prep Time : 10 mins
    Cook Time : 30 mins
    Servings 8 pieces
    Calories 251 kcal

    Ingredients
     
     

    • ¾ cup oat flour
    • ¼ cup white rice flour
    • ⅔ cup coconut sugar
    • ¼ cup cocoa powder
    • ¼ teaspoon salt
    • 1 cup almond milk
    • 6 tablespoon oil
    • 1 teaspoon vanilla extract
    • ½ cup dark chocolate chips (or chunks)
    • ⅓ cup dark chocolate chunks or chips (optional)

    Instructions
     

    • 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.

    Notes

    Recipe adapted from Tasty and from Sweetest Menu.

    Nutrition

    Serving: 1 (without chocolate chunks)Calories: 251 kcalCarbohydrates: 27.2 gProtein: 3 gFat: 15.5 gFiber: 3.4 gSugar: 12.9 g
    Course : Dessert, Snack
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Lindsay

      February 10, 2020 at 8:01 pm

      What type of oil wold you recommend using? Thanks!

      Reply
      • Thomas

        February 11, 2020 at 7:45 am

        I recommend a neutral oil like sunflower oil. Melted coconut oil might work as well.

        Reply
    2. Monique

      February 11, 2020 at 10:16 am

      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?

      Reply
      • Thomas

        February 17, 2020 at 9:49 am

        Hi Monique, the 1/2 of chocolate chips/chunks is melted and mixed into the batter. The other 1/3 cup is optional, not melted and stirred into the batter for more texture.

        Reply
    3. Claire

      February 11, 2020 at 8:23 pm

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

      Reply
      • Thomas

        February 17, 2020 at 9:50 am

        Thanks Claire!

        Reply
    4. Maria

      March 22, 2020 at 12:15 pm

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

      Reply
      • Thomas

        March 23, 2020 at 3:12 am

        Hi Maria,
        You might want to try using all-purpose flour, although I haven't tried myself.

        Reply
    5. Raven

      May 06, 2020 at 11:05 am

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

      Reply
      • Thomas

        May 09, 2020 at 8:56 am

        There are different types of rice flour (brown, glutinous, etc). Here I use white rice flour.

        Reply
    6. Devan [DC Chef]

      June 04, 2020 at 6:25 pm

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

      Cheers,

      Devan [DC Chef]

      Reply
      • Thomas

        June 05, 2020 at 2:06 am

        Any plant-based milk will work 🙂

        Reply
    7. Vaishali

      June 18, 2020 at 6:09 am

      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?

      Cheers

      Reply
      • Vaishali

        June 18, 2020 at 6:10 am

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

        Reply
        • Thomas

          June 27, 2020 at 5:01 am

          You need milk for the texture, otherwise the batter will be too thick.

          Reply
      • Thomas

        June 27, 2020 at 5:00 am

        Hey,
        That's correct, no raising agent here, that's what makes them extra fudgy 🙂

        Reply
        • Mary

          September 15, 2021 at 5:38 am

          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?

          Reply
          • Thomas

            September 15, 2021 at 5:47 am

            Hi Mary,
            Yes you can use regular milk and brown sugar, no problem!

            Reply
            • Mary

              September 15, 2021 at 6:31 am

              Thans alot..will.surely make.

            • Mary

              September 15, 2021 at 6:41 am

              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.

            • Thomas

              September 15, 2021 at 1:20 pm

              Hi Mary,
              I think melted butter might work, but with so many substitutes I'm not totally sure about the results.

    8. Kipper

      December 26, 2020 at 11:07 pm

      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!

      Reply
      • Thomas

        December 27, 2020 at 10:18 am

        Haha, awesome! 🙂

        Reply
    9. Nidhin

      January 04, 2021 at 10:43 am

      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.

      Reply
      • Thomas

        January 05, 2021 at 1:30 pm

        You can use a toothpick to check doneness but I found 25 minutes to be perfect 🙂

        Reply
    10. Theresa

      February 18, 2021 at 2:07 pm

      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!

      Reply
      • Thomas

        February 19, 2021 at 6:28 am

        Thanks so much Theresa! 🙂

        Reply
    11. Jacqui

      April 15, 2021 at 6:52 pm

      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 🙂

      Reply
      • Thomas

        April 16, 2021 at 11:44 am

        I'm afraid it won't, the texture and flavor won't be as good I'm afraid.

        Reply
    12. MaineDruid

      March 21, 2022 at 4:59 pm

      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.

      Reply
      • Thomas

        March 23, 2022 at 4:05 pm

        I used semi-sweet chocolate chips (50% sugar).

        Reply

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