
These Fudgy Vegan Brownies are so chocolatey, chewy and delicious you won’t even miss the dairy! A few secret ingredients make these extra rich.

That’s what I love about them: Despite the fame they’ve grown into, I can relate to them on a raw, basic level.
That’s what I love about blogging. But, uh… I’ve come to realize that not everyone feels the same way.



But I never really imagined Feelin’ Whisky as a recipes-only blog.
I don’t even know if it’s really about the recipes, honestly. I’m doing this to connect with others on topics much deeper than brownies and lasagna; I’m just using the brownies and the lasagna as convenient and delicious venues for other conversations. And I know countless other bloggers who feel the same way. I’m so glad to be part of such a connected community, and if you’re reading this, I’m so glad you’re here too. Because it’s really something to break away from the instant gratification we’ve grown so accustomed to receiving.



These brownies are the best for reasons including but not limited to the following:
- They’re completely vegan
- They’re perfectly fudgy and delicious
- They come together in under 30 minutes
- They use just one bowl
- They’re made with basic household ingredients you almost certainly already have
- They’re secretly wholesome, thanks to a couple interesting additions
- THEY’RE BROWNIES. That should be all the reason you need.


These vegan brownies… I have no words.
You’ve gotta try ’em to believe ’em. They’re so delicious they’ll make you forget about people who hate on the things you love. Guaranteed, or your money back. (Sorry there’s so much shade in this blog post. I may be salty, but these brownies are sweet.) I’m so excited to be kicking off December with this recipe, and I hope you make and love it!


If you make this recipe, don’t forget to snap a photo and tag me in it on Instagram @feelinwhisky! I love seeing what you do with my recipes!
PrintThe Best Fudgy Vegan Brownies



These Fudgy Vegan Brownies are so chocolatey, chewy and delicious you won’t even miss the dairy! A few secret ingredients make these extra rich. Adapted from Gimme Some Oven.
- Yield: 9 servings 1x
Ingredients
Scale
- 1/4 cup mashed avocado
- 1/4 cup melted coconut oil
- 1 1/4 cups whole wheat pastry flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brewed coffee*
- 1/4 cup water
- Plenty of dairy-free chocolate chips
Instructions
- Preheat the oven to 350° F and grease a 9×9 baking dish.
- In a large bowl, whisk together mashed avocado and coconut oil, making sure there are no large chunks of avocado left.
- Add the flour, cocoa powder, sugar, baking soda, salt, coffee, and water. Stir together until just combined, then fold in chocolate chips, reserving some for the top.
- Pour batter into prepared baking dish and sprinkle more chocolate chips evenly over the top. Bake for 15–20 minutes or until a toothpick inserted in the center comes out mostly clean. Don’t wait for the toothpick to be completely clean or your brownies will be overbaked!
- Allow to cool for at least 20 minutes before slicing. (I know, it’s hard, but it’s worth it. If you slice them directly out of the oven they’ll just fall apart, so exercise some patience.) Slice into large squares and enjoy!
Notes
- You can’t taste the coffee at all in this recipe; it just helps to bring out some extra delicious chocolatey flavor! If you’d rather skip it, though, you can just use more water.
The Best Fudgy Vegan Brownies



These Fudgy Vegan Brownies are so chocolatey, chewy and delicious you won’t even miss the dairy! A few secret ingredients make these extra rich. Adapted from Gimme Some Oven.
- Yield: 9 servings 1x
Ingredients
Scale
- 1/4 cup mashed avocado
- 1/4 cup melted coconut oil
- 1 1/4 cups whole wheat pastry flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brewed coffee*
- 1/4 cup water
- Plenty of dairy-free chocolate chips
Instructions
- Preheat the oven to 350° F and grease a 9×9 baking dish.
- In a large bowl, whisk together mashed avocado and coconut oil, making sure there are no large chunks of avocado left.
- Add the flour, cocoa powder, sugar, baking soda, salt, coffee, and water. Stir together until just combined, then fold in chocolate chips, reserving some for the top.
- Pour batter into prepared baking dish and sprinkle more chocolate chips evenly over the top. Bake for 15–20 minutes or until a toothpick inserted in the center comes out mostly clean. Don’t wait for the toothpick to be completely clean or your brownies will be overbaked!
- Allow to cool for at least 20 minutes before slicing. (I know, it’s hard, but it’s worth it. If you slice them directly out of the oven they’ll just fall apart, so exercise some patience.) Slice into large squares and enjoy!
Notes
- You can’t taste the coffee at all in this recipe; it just helps to bring out some extra delicious chocolatey flavor! If you’d rather skip it, though, you can just use more water.
I absolutely love reading the stories! That’s what helps me connect. Yes the photos are amazing and the recipes are great but I feel like I’m reading posts from a friend when there are stories involved! I love reading your stories AND your recipes! Lots of love to you, girl! Can’t wait to see your other December content!!
★★★★★
Thank you my sweet bb! Your kind words mean so much <3 So glad that blogging has helped me connect with so many wonderful people like you!!