Mocha Fudge Vegan Brownies are made with silken tofu so they’re completely vegan and dairy-free. They offer a rich dark chocolate taste with a gentle coffee note.
If you’re a brownie fan, you’ll find plenty of options on this site — from easy everyday fudgy cocoa brownies to layered peanut butter and marshmallow varieties, gluten-free black bean brownies, and now a dairy-free vegan version.
This recipe was inspired by my Double Chocolate Tofu Cookies; the idea of turning that soft, chocolatey tofu base into brownies kept popping into my head. I experimented with the flavor and texture until I landed on a fudgy brownie that holds together well and tastes indulgent.
One intentional change for this recipe was using a bit more instant coffee than I usually add to chocolate baked goods. In many recipes coffee is used only to deepen chocolate flavor, but here I increased it so the brownies have a subtle mocha character — hence the name Mocha Fudge Vegan Brownies. If you prefer plain chocolate, you can reduce the coffee or omit it entirely.
How to Make Mocha Fudge Vegan Brownies
These brownies bake best in an 8×8″ pan to achieve a tall, fudgy texture. A 9×9″ pan will work, but the brownies will be thinner and will need a slightly shorter baking time. Line your pan with parchment paper and position a rack in the middle of the oven. Preheat to 350°F (175°C).
Start by blending the silken tofu with granulated sugar, canola (or another neutral) oil, instant coffee granules, and vanilla until completely smooth. A regular blender works well, and an immersion blender or food processor will also do the job. Set this mixture aside.
In a large bowl, whisk together the all-purpose flour, cocoa powder, salt, and a small amount of baking powder. Pour in the tofu mixture and stir with a spatula until a thick batter forms. Fold in chopped dark chocolate or vegan chocolate chips.
Spread the batter evenly in the prepared pan and, if you like, scatter a few extra chocolate chips over the top. Bake about 30–35 minutes, until the edges are set but the center remains soft. The brownies will continue to firm as they cool, so avoid overbaking if you want a fudgy interior.
Cool the brownies fully in the pan before cutting to help them hold together. Cut into squares once they reach room temperature and serve.
Store leftovers in an airtight container at room temperature for up to two days, or freeze for longer storage.
Mocha Fudge Vegan Brownies Ingredients
- Silken tofu – the softest tofu, typically sold in tubs; it creates a smooth, custardy binder.
- Granulated sugar
- Canola oil or another neutral-flavored cooking oil
- Instant coffee granules – used here to add a subtle mocha note. Reduce or omit if you prefer no coffee flavor. (A small amount also enhances chocolate taste.)
- Vanilla extract
- All-purpose flour
- Cocoa powder – natural or Dutch-processed both work.
- Salt
- Baking powder – a small amount gives a little lift without making the brownies cake-like.
- Chopped dark chocolate or chocolate chips – verify that the chocolate is vegan/dairy-free if you need the recipe to remain vegan.
Want more vegan chocolate dessert recipes?
Mocha Fudge Vegan Brownies Nutrition Notes
Nutritional values below assume the recipe is divided into 16 small brownies. If you cut larger or smaller pieces, the calories and nutrients per piece will change accordingly.
The recipe as written is vegan and dairy-free only if you use vegan/dairy-free chocolate chips or chopped chocolate.
Mocha Fudge Vegan Brownies
Equipment
Method
Nutrition
Equipment
-
Blender or immersion blender (a food processor also works)
-
8×8″ baking pan (use 9×9″ for thinner brownies; reduce baking time by about 5 minutes)
-
Parchment paper
Ingredients
- 10 ounces (284 g) silken tofu
- 1⅓ cups (267 g) granulated sugar
- ½ cup (112 g) canola oil (or other neutral oil)
- 2 teaspoons (2 g) instant coffee granules (optional — reduce or omit for plain chocolate brownies)
- 2 teaspoons (8 g) vanilla
- 2 cups (250 g) all-purpose flour
- ½ cup (43 g) cocoa powder
- 1 teaspoon (6 g) salt
- ½ teaspoon (2 g) baking powder
- 3½ ounces (99 g) chopped dark chocolate or chocolate chips (use vegan/dairy-free chocolate to keep the recipe vegan)
Instructions
- Move a rack to the middle position and preheat the oven to 350°F (175°C). Line an 8×8″ baking pan with parchment and set aside.
- Blend 10 ounces (284 g) silken tofu, 1⅓ cups (267 g) granulated sugar, ½ cup (112 g) canola oil, 2 teaspoons instant coffee granules (optional), and 2 teaspoons vanilla until smooth in a blender, immersion blender, or food processor. Set aside.
- Whisk together 2 cups (250 g) all-purpose flour, ½ cup (43 g) cocoa powder, 1 teaspoon (6 g) salt, and ½ teaspoon (2 g) baking powder in a large bowl. Pour in the tofu mixture and stir until a thick batter forms. Fold in 3½ ounces (99 g) chopped dark chocolate or vegan chocolate chips.
- Spread the batter in the prepared pan and smooth the top. Sprinkle a few extra chocolate chips on top if desired.
- Bake until the edges are set but the center remains soft, about 30–35 minutes. Cool the brownies completely on a wire rack (at least 30 minutes) before cutting into squares and serving.
Nutrition
Carbohydrates: 35 g
Protein: 3 g
Fat: 10 g
Saturated Fat: 2 g
Sodium: 161 mg
Sugar: 21 g
