Fully Loaded Vegan Brownies

What do you do with an abundance of chocolate in the house? Well, apart from just stuffing it into your face, you could make a batch of fully loaded vegan brownies of course! This is a great way to experiment and use all your favourite toppings. The more wild and wonderful – the better. I only recently started with vegan baking due to having a couple of vegan friends and some with egg allergies. I started with these vegan chocolate cupcakes and decided to veganise my original fudge brownie recipe. Not only this, but the base alone in this recipe is top 14 allergen free. That means no nuts, dairy, soy, eggs, gluten and more! You can then adjust the toppings to continue this throughout the whole bake.


For my brownie slab, I love adding a pop of colour to the top. I used some Doisy and Dam “smarties” for this. These are vegan and have no gluten containing ingredients – but do have may contains. Just omit this and add some free from sprinkles if required. My favourite things to add are chocolate biscuits like bourbons and/or free from oreos (I usually get Prewetts biscuits or those in the free from aisles), chocolate buttons, various vegan chocolates (think ombar, joy of enjoy, galaxy to name a few), buttermilk salted caramel cups and creative nature gnawbles (where you can get 10% off using my affiliate code KASIASPLATE10).


Don’t need a vegan recipe? Try my gluten and dairy-free fudge brownie recipe instead. That one isn’t fully loaded like this – but it doesn’t mean you can’t add that on at the end too. Make sure to tag me in any of your creations on social media also. I love seeing what you make from the blog. Hope you love this one as much as I do. It has taken quite a few attempts to get just right and I finally think I’ve nailed it. It is definitely a popular recipe with friends and family – including those without allergies. Who said fully loaded vegan brownies can’t be a show stopper?


Why bake these fully loaded vegan brownies?

  • Popular amongst both vegans and non-vegans
  • Easily customisable
  • So fun to make
  • Perfect for parties

Fully Loaded Vegan Brownies

Gluten-free, Vegan, Nut-Free, Soy-Free, (Base: top 14 allergen free)
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert, Snack
Cuisine American, British, European
Servings 9 Brownies
Calories 730 kcal


  • Oven
  • Greaseproof Paper
  • 9" x 9" baking tin
  • Mixing Bowl
  • Mixing spoon
  • Whisk
  • Microwave or Bain-Marie
  • Heat-proof bowl
  • Sieve


For the Brownie Base

  • 400 grams Dairy-free chocolate Dark is preferable, but could also use a mix of milk and dark
  • 160 grams Dairy-free butter Recommendation: stork baking block or flora plant block
  • 120 ml Boiling water
  • 1 tsp Instant coffee granuals Optional
  • 200 grams Brown sugar
  • 100 grams White sugar
  • 90 grams Cocoa powder
  • 1.5 tsp Vanilla extract
  • 200 grams Gluten-free plain flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Xanthan gum

For the Brownie Topping (Optional/Create your own)

  • 100 grams Dairy-free milk chocolate Substitute: dark chocolate
  • 10 Vegan white chocolate buttons
  • 10 Vegan dark chocolate buttons
  • 2 Free From oreos
  • 2 Free From bourbon biscuits
  • Handful Vegan smarties Recommendation: Doisy and Dam (may contain warning)
  • 10 Creative Nature Gnawbles *Use KASIASPLATE10 for 10% off the website


For the Brownie Base

  • Pre-heat oven to 190°C (conventional) or 170°C (fan)
  • Gently melt the chocolate and butter either using a Bain-Marie method or in the microwave using short bursts and stirring each time
  • Place the chocolate and butter mix to one side to cool slightly
  • Add the sugars and vanilla extract into a bowl and mix together
  • Sieve the flour, cocoa powder, baking powder, baking soda, xanthan gum and sea salt (optional) into the bowl then continue to mix in until well combined
  • Add the melted chocolate and butter to the rest of the brownie mix and gently fold in with a spatula
  • Add the boiling water (and optional coffee powder) to the mix and stir until fully combined
  • Line a baking tray with grease proof paper and pour in the brownie batter
  • Even out the mixture in the tray using a spatula
  • Bake for 40-45 minutes (the less time the bake, the more fudgy the brownies will be - make sure not to go too low though or they will still be raw)
  • Remove the brownies from the oven and leave in the tray at room temperature to cool for an hour
  • Move the brownies to the fridge for 4 hours to overnight to fully cool and set (this will create the fudgy texture)

Decorating the Brownie Base

  • Melt 100g of chocolate in the same way as before then pour over the cooled brownies (make sure they are completely cool before doing this otherwise they could go soggy)
  • Whilst the chocolate topping is molten, add on all of your toppings of choice (the messier the placement - the better)
  • Leave the chocolate topping to harden and set fully
  • Cut the brownies into 9 (or more) equal squares
  • Enjoy!


  • Calories are for the brownie base only
  • Toppings are only my suggestions - add whatever takes your fancy
  • Storage: in an air tight container for 5-7 days
  • Suitable for home freezing (up to 3 months)
Keyword Brownie, Chocolate, Chocolate brownie, loaded brownie, Nut free, Soy Free, Top 14 allergen free, Vegan, Vegan brownie, Vegetarian
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