Triple Chocolate Vegan Fudge Brownies (Gluten-Free)

These Triple Chocolate Vegan Fudge Brownies are rich, chocolatey and fudgy and are easy to make. Add in extra chocolate chunks for a truly decadent (and lighter) gluten-free, vegan brownie.

Nothing beats chocolate brownies and for Veganuary this year, I want to show off some of your favourite recipes with a vegan twist. Fudge brownies are a classic across the world and there are so many recipes out there. This vegan one took a lot of trials and errors to get the perfect fudgy consistency while adding a Nourishing Amy spin, too. I warn you, these brownies are seriously addictive and taste just like the best non-vegan butter and sugar brownie, even better.

Up close of one gooey Triple Chocolate Fudge Brownies
Triple Chocolate Fudge Brownies

Why will I love these brownies?

These brownies are a classic, they are:

  • Rich, fudgy and really chocolate
  • Dense, sweet and delicious
  • With a crackly top and fudgy chewy middle
  • Easy to make in a few steps
  • Naturally vegan with gluten-free options
  • Easily nut-free and allergy-friendly
  • Great to make as a vegan bake for friends
  • With added wholesome goodness
  • Triple chocolate so triple the deliciousness

If you already love these Triple Chocolate Vegan Fudge Brownies then skip ahead to the recipe card below. Or, let’s discuss the recipe in more detail.

What ingredients do I need?

The star of the show really is chocolate (we use three types) and here is what we need:

  • Ground chia or flaxseed: when mixed with liquid, these form a gel to bind the brownies together, like an egg would do.
  • Plant-based milk: stir the milk into the chia or flaxseeds as above to form the gel. I like to use oat milk but almond, soya, coconut or rice milk all work well.
  • Dark chocolate: for this recipe, I used the range of chocolate from Love Plants which are all delicious but you can use your favourite chocolate here. For the base of the brownie, we need a dark chocolate (70% or higher) to make the batter.
  • Milk chocolate: this is for adding in as chunks at the end and you can use any dairy-free milk chocolate.
  • White chocolate: this is also for the chocolate chunks in the brownies and any vegan white or “blonde” chocolate will be great. If you cannot find any, use more dairy-free milk chocolate.
  • Vegan butter: this makes the brownies rich, buttery and gooey like the best fudge brownies. This is the block of butter rather than the spreadable kind and I can imagine that coconut oil will work but will change the flavour.
  • Tahini: instead of using all butter, the nourishing spin for this recipe is to use half butter and half runny, smooth tahini. This is great as it’s nut-free, but you can also use a runny, smooth nut butter like almond or peanut.
  • Caster sugar: for the classic brownie taste, use caster sugar as it’s much finer and will lead to the shiny crackly top, but you can swap this for coconut sugar, if you prefer.
  • Aquafaba: this is the best way to replicate eggs in these vegan brownies. Aquafaba also known as chickpea brine is the liquid from a tin of chickpeas. Drain the chickpeas (save the chickpeas for curries or cookie dough) and then use this liquid for the brownies. No need to reduce the aquafaba or whisk it first.
  • Vanilla essence: for flavour.
  • Plain or GF plain flour: to keep the brownies fudgy dense and delicious. To keep them light use plain flour and if they need to be gluten-free, use your preferred gluten-free 1:1 flour blend with a thickener like xanthan gum.
  • Cocoa powder: to make these brownies extra chocolatey, we use melted chocolate and cocoa powder. Use cocoa powder over cacao powder, if you can, as cocoa is more acidic than cacao and will react more with the baking powder and create a better textured brownie.
  • Baking powder and salt: for rise and flavour.

How do I make them?

These brownies are ready in a few steps:

  • Stir the chia/flax seed and milk: to a gel and leave for 5 minutes.
  • Melt the chocolate: until glossy.
  • Mix together all the wet ingredients into the chocolate: and whisk till smooth.
  • Add in the sifted dry ingredients: and fold to a thick, smooth chocolate batter.
  • Fold in the chocolate chunks: and smooth into a lined baking tray.
  • Top with extra chocolate: and bake until gooey but firmer at the edges.

Are these gluten-free and nut-free?

These are easily gluten-free, just use your preferred gluten-free flour blend with xanthan gum. To make these brownies nut-free, check that your butter and chocolate do not contain nuts.

How long will they last?

These are great to make ahead of time, as they get even better. You can keep these brownies, once cool, for 3-5 days in a sealed container. You can also freeze them for a month and allow to defrost at room temperature.

A few Triple Chocolate Fudge Brownies on a white backdrop
Triple Chocolate Fudge Brownies

What other brownies and bars can I make?

If you are looking for more brownies and bars to make, how about my:

Up close of one gooey Triple Chocolate Fudge Brownies

Triple Chocolate Vegan Fudge Brownies

Yield: 16
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes

These Triple Chocolate Vegan Fudge Brownies are rich, chocolatey and fudgy and are easy to make. Add in extra chocolate chunks for a truly decadent (and lighter) gluten-free, vegan brownie.


  • 2 tbsp ground chia or flaxseed
  • 120ml (8 tbsp) plant-based milk, room temperature
  • 160g dark chocolate, chopped small
  • 60g vegan butter
  • 60g runny tahini
  • 200g caster sugar
  • 120ml aquafaba, room temperature
  • 1 tsp vanilla essence
  • 200g plain flour
  • 40g cocoa powder
  • ½ tsp baking powder
  • A pinch of salt
  • 60g vegan white chocolate, chopped
  • 60g vegan “milk” chocolate, chopped
  • Extra melted chocolate
  • Flaky salt


  1. Preheat the oven to 160Fan/180*C and line an 8-inch tin with parchment paper. Whisk together the chia or flaxseed with the milk and leave for 5 minutes to form a gel.
  2. For the chocolate: add the dark chocolate to a heatproof bowl with the butter and tahini. Melt in the microwave or over a double boiler, until silky smooth. Allow to cool for 5 minutes.
  3. For the brownies: into the chocolate, pour the sugar, aquafaba, vanilla and chia gel. Whisk till smooth. Into a large mixing bowl, sift the flour, cocoa powder, baking powder and add the salt. Pour in the chocolate mix and whisk to a thick, smooth batter with no specks of flour. Be careful to not overmix. Now fold in most of the white and milk chocolate.
  4. To bake: spread the brownies to the tin, smooth over the top and sprinkle over the remaining chocolate. Bake for 27 minutes, until an inserted skewer comes out with some specks at the edges but they feel firm and crisp. The middle will still be fairly wet and fudgy. Cool in the tin for 10 minutes, carefully lift out to cool for 30 minutes on a wire rack.
  5. To serve: Use a sharp, warmed knife to carefully slice the brownies into 16 squares. Drizzle with extra melted chocolate, if you like, and some flaky salt. Enjoy warm or allow to cool (they will continue to firm up as they cool).
  6. To store: keep in a a sealed container for 3-5 days. You can freeze the brownies for up to 1 month, wrapped well, and allow to defrost at room temperature.

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I look forward to hearing what you think of these Triple Chocolate Vegan Fudge Brownies so please leave me a comment below and a star review above. If you do make these brownies, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With brownies of love x

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