Super Moist Vegan Chocolate Fudge Brownie Recipe

Chocolate fudge brownie
Iain Bagwell / Getty Images
  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 16 servings
Ratings (12)

By Jolinda Hackett

Updated 08/20/17

An easy recipe for super-moist and fudgey 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. Scroll down for more vegan brownie recipes to try.

What You'll Need

  • 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

How to Make It

  1. Pre-heat oven to 350 degrees 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 baked for about 40 minutes. Enjoy!
    Nutritional Guidelines (per serving)
    Calories 191
    Total Fat 7 g
    Saturated Fat 1 g
    Unsaturated Fat 2 g
    Cholesterol 0 mg
    Sodium 170 mg
    Carbohydrates 31 g
    Dietary Fiber 1 g
    Protein 4 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)