The Best Vegan Fudge Brownies With Crackly Chocolate Tops

I baked these vegan fudge brownies for my friend’s chocolate craving last month. The crackly tops made the brownies look professional, and she said they were the best brownies she had ever had.

Decadent Vegan Fudge Brownies Recipe

These brownies feature a fudgy texture and intense chocolate flavor, thanks to the combination of cocoa powder and melted dark chocolate. The recipe takes about 30 minutes from start to finish and makes 16 brownies.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or any plant milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips
• Optional: powdered sugar for dusting

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan or line it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Whisk until well mixed.
3. Combine Wet Ingredients: In another bowl, mix together applesauce, almond milk, vegetable oil, and vanilla extract.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the vegan chocolate chips.
5. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool and Serve: Allow brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares and dust with powdered sugar if desired.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Nutrition Information

• Servings: 16 brownies
• Calories: 120kcal
• Fat: 5g
• Protein: 2g
• Carbohydrates: 18g

I store the brownies in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The tops stay crackly, and I let brownies come to room temperature before serving.