a stack of vegan brownies on the counter

Incredibly Fudgy Vegan Brownie Recipe

An incredibly delicious vegan brownie recipe that is beyond fudgy? Oh yeah, you can do that.

Why we love this vegan brownie recipe

These brownies are absolute perfection – dense and fudgy with a thin crispy crust. You’d never guess that our friend James Collier’s delicious homemade brownie recipe happens to be vegan, too!

sliced vegan brownies on a sheet of parchment paper
a slice of vegan brownies with a glass of milk and a fork

Baking with Prune Purée

You might have heard that baking with prune purée allows you to replace some of the fat and sugar in your favorite recipes, but did you know that you can also use prune purée in place of eggs?

Healthy Swaps: A Healthier Vegan Brownie Recipe

Want to use prune purée in place of some of the fat, sugar or eggs in your favorite recipes? Our friends at Bake From Scratch shared this handy guide:

  • Swap for sugar: Use prune purée to replace anywhere from one-third to half of the sugar in a recipe.
  • Swap out eggs: To replace 1 large egg, use ¼ cup (about 60 g) prune purée. Keep in mind that this works best in recipes that call for no more than 3 large eggs.
  • Lose the fat: To cut down on fat, replace up to half of the butter or oil with an equal amount of prune purée.
a stack of vegan brownies
a stack of vegan brownies on the counter

Incredibly Fudgy Vegan Brownies

James Collier
Incredibly delicious vegan brownies that are beyond fudgy? Oh yeah, you can do that.
5 from 3 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Servings 9
Calories 547 kcal


  • 6 ounces unsweetened chocolate
  • 1/2 cup California extra virgin olive oil
  • 2 cups light brown sugar
  • 10 ounces California prune purée
  • 1 1/2 cups all-purpose flour
  • 1 TBSP baking powder
  • 1/4 cup cocoa powder
  • 2 tsp vanilla extract
  • Flaky sea salt for garnish


  • Preheat the oven to 350° F (180C). Line a 9×9-inch (22cm) baking pan with parchment paper, then lightly grease with cooking spray or a wipe of olive oil.
  • Using a double boiler, melt the chocolate and olive oil. Whisk in the sugar and prune purée and mix until dissolved.
  • Sift the flour, baking powder, and cocoa powder into a large bowl. Gently fold in the chocolate and prune mixture, then add the vanilla.
  • Spread the batter in the prepared pan, sprinkle with flaky sea salt, and bake 20-25 minutes, or until the top starts to look dry and the brownies are just beginning to pull away from the sides of the pan.
  • Cool in the pan. Remove, then cut the brownies into 3-inch (about 7 cm) squares and serve!



How to make Prune Puree
Prep time: 5 minutes
Yields: 1 cup (250 ml)
16 ounces (450 g) pitted California prunes
1/2 cup (125 ml) hot water Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary.
Store the purée in an airtight container in the fridge for up to 4 weeks.
Serving Suggestion: If chocolate + prunes are one of your favorite flavor pairings, be sure to try our Chocolate Covered Prune Fudge Cake!


Calories: 547kcalCarbohydrates: 91gProtein: 6gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 161mgPotassium: 513mgFiber: 7gSugar: 60gVitamin A: 246IUVitamin C: 0.2mgCalcium: 158mgIron: 5mg
Keyword brownies, fudgy, james collier, vegan
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Did you try this recipe? Maybe you’ve got a favorite recipe using California Prunes that you’d like to share with us? Snap a pic and share it on social using #caprunes.

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