Vegan Fudge Brownies Recipe
Prep time
Bake time
Total time
Prepare a ¼ Sheet Pan with pan grease and parchment paper
Serves: 12-15
  • All Purpose Flour 1½ cup (188g) *be sure to weigh for accuracy or you may get a cake-like brownie!
  • Unsweetened Natural Cocoa Powder 1 cup (78g)
  • Baking Powder 1 teaspoon
  • Salt ¼ teaspoon
  • Vegetable oil 8 Tablespoons (118g)
  • Aquafaba 12 Tablespoons (177ml)
  • Flax meal 1 Tablespoon (8g)
  • Instant Coffee granules 1 teaspoon
  • Vanilla Extract 2 teaspoons (10ml)
  • Applesauce ½ cup (113g)
  • Granulated Sugar 2¼ cup (450g)
  1. Preheat oven to 350°F
  2. Boil the aquafaba then add it to the flax meal & coffee granules in a large mixing bowl
  3. In that same bowl, now add the sugar with the salt, oil, applesauce, cocoa powder and vanilla extract and whisk everything smooth to a glossy consistency.
  4. Sift the flour and baking powder and then add it to the chocolate mixture in the mixing bowl, whisk smooth
  5. Pour the batter into a greased and parchment lined¼ Sheet pan and bake in a preheated 350°F oven for 20 minutes
  6. Then turn the oven down to 300°F for another 15minutes
  7. Then turn the oven off and leave the brownie inside for another 5 minutes
  8. Remove from the oven, cool in the pan then turn out onto a cooling rack or a cutting board, remove the parchment paper and ice with your choice of icing.
Fudge Brownie can be stored at room temperature for up to 4 days, for longer storage refrigerate for up to 1 week.

Freeze wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at