Super Moist Vegan Chocolate Fudge Brownie

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 09/20/21
Chocolate fudge brownie
Iain Bagwell / Getty Images
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 16 servings
Nutrition Facts (per serving)
191 Calories
7g Fat
31g Carbs
4g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 191
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 5%
Protein 4g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

An easy recipe for super-moist and fudgy chocolate fudge vegan brownies, using tofu as an egg replacer, which is also what keeps them super moist! They will surely help you get your fix when you're craving chocolate, too. Great for school lunches, afternoon snacks for the kids (and adults too), or for dessert to end the dinner meal on a sweet note, these brownies are great to keep on hand. 

As a vegan recipe, these brownies are dairy-free, egg-free, and cholesterol-free, and with maple syrup instead of sugar, they're also refined-sugar-free, which is great for vegans who want to avoid refined sugar.

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Ingredients

  • 3/4 cup silken (soft) tofu
  • 1/2 cup water
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla
  • 1 1/4 cups flour
  • 1 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts, optional

Steps to Make It

  1. Gather the ingredients.

  2. Pre-heat oven to 350 F and lightly grease a baking pan.

  3. In a blender or food processor, process the silken tofu, water, maple syrup, cocoa, oil, and vanilla until smooth.

  4. In a large bowl, mix together the remaining ingredients—flour, sugar, baking powder and salt—, except the nuts.

  5. Combine the dry ingredient mixture with the wet ingredients, stirring well to combine. Gently fold in the walnuts.

  6. Pour the batter into the baking pan and bake for about 40 minutes or until a toothpick inserted into the center comes out clean. Allow brownies to cool completely before cutting into 16 squares.

Recipe Variation

  • If there are any nut-allergy sensitive people, or you plain just don't want them, feel free to omit the walnuts. The cooking time will remain the same with or without the nuts.
  • You can substitute chopped pecans or peanuts for the walnuts also.

How to Store

Brownies can be kept in an air-tight container at room temperature for about one week. Place parchment or wax paper in between the layers to keep the brownies from sticking together.


To store your brownies longer, you can freeze them. Slice them up and then individually wrap them in plastic wrap and place them in a zip-top freezer bag. They've now become an easy grab-n-go snack. You can microwave them (so they're warm!), or if you can wait, thaw them overnight at room temperature. If they last in the freezer this long, they will keep for up to 3 months frozen.

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