Super Moist Vegan Chocolate Fudge Brownie

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 10/09/19
Chocolate fudge brownie
Iain Bagwell / Getty Images
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Servings: 16 servings
Nutritional Guidelines (per serving)
191 Calories
7g Fat
31g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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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!

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.

Ingredients

  • 3/4 cup silken (soft) tofu
  • 1/2 cup water
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 2 tbsp. vegetable oil
  • 1 tbsp. vanilla
  • 1 1/4 cups flour
  • 1 cup sugar
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • Optional: 1/2 cup chopped walnuts

Steps to Make It

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

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

  3. In a large bowl, mix together the remaining ingredients, except the nuts.

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

  5. Pour the batter into the baking pan and bake for about 40 minutes.

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