This really is the Best Ever Vegan Brownies Recipe! Fudgy, gooey, perfect squares of chocolate that cut easily and are easy to make. You’ll never buy a boxed brownie mix again!
In the last two days, I’ve made three batches of vegan brownies. That’s right, three. A few weeks ago, I tried some other recipes I was playing around with. All in an attempt to create the most perfect vegan brownies recipe in the world. It has been such a struggle you guys! (And yes I have a freezer FULL of brownies)
All of the recipes were edible (I mean, come on, it’s chocolate people!), but NOT the brownie perfection I was looking for. Either they were too fudgy, or too cake-like (my biggest peeve). Or one batch that cooked fine on the outside but wouldn’t fully cook near the middle.
I had to do some serious brownie research, read about ingredients, what makes a brownie cake-like, what makes them more fudgy, how to create the right balance for what I was looking for, and then think about the best vegan swaps for the result I wanted to achieve.
Finally, just a few days ago, I made one more batch of vegan brownies, after carefully creating the recipe on paper. I was SO excited as the batter tasted incredible, and after baking they looked good in the pan. Still having doubts, I let them cool a bit and then removed them from the pan and sliced them slowly.
When I looked inside and took the first bite, I knew, I had finally created the PERFECT Vegan Brownies Recipe! They are thick and hold together when you slice them. Fudgy, but not overly so, chewy, rich, ooey-gooey and full of chocolatey goodness. No one would guess they’re vegan!
What kind of chocolate chips should I use for vegan brownies recipe?
I used Trader Joe’s semi-sweet chocolate chips because they happen to be vegan and are quite inexpensive. It can be difficult to find chocolate chips that don’t contain dairy, so just check the ingredients list. You can also use your favorite chocolate bar and chop it into pieces.
What kind of cocoa powder should I use?
I used Trader Joe’s unsweetened cocoa powder in this recipe, Hershey’s unsweetened is also a good option. I would not recommend you use a dutch cocoa powder, as you will get different results.
What is the best way to cut brownies?
If you are making vegan brownies for a party or to serve to others, it’s important to follow a couple of steps to get really nicely cut brownies. This is true whether they are vegan brownies or not!
It is helpful to line your pan with parchment paper that hangs out the sides for easy removal. After baking, let the brownies cool off for 15 minutes in the pan, then lift them out of the pan with the parchment paper and let cool 15-30 minutes more on a cooling rack. The longer you let them cool, the easier and cleaner cutting will be.
To cut, use a big, heavy knife. Run it under hot water for 30 seconds, dry it quickly and cut the brownies. Clean off the knife in between cuts, and you will have clean brownie squares.
If you like this vegan brownies recipe, you may also want to check out these “best” dessert recipes:
Perfect Vegan Chocolate Chip Cookies
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram or find me on Facebook. Enjoy!
Best Ever Vegan Brownies Recipe
Ingredients
- 4 tablespoons ground flax
- 1/2 cup water
- 1/2 cup vegan butter (earth balance brand), melted *see instructions
- 1 cup granulated sugar
- 1 cup brown sugar, lightly packed
- 1 tablespoon pure vanilla extract
- 1 cup all purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces
Instructions
- Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees F and line a 7 x 11 pan with parchment paper.
- Melt the vegan butter (earth balance brand preferred), and measure 1/2 cup. I do this by microwaving the vegan butter in a glass measuring cup, in 30 second intervals, until melted.
- In a large bowl, whisk the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.
- Over the same large bowl, sift in the flour and cocoa powder. Add the salt and baking powder and stir with a large wooden spoon until just combined, do not over mix.
- Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.
- Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.
- Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving.
Video
Notes
- To sift, either use a sifter or a fine mesh strainer also works.
- Coconut oil does not work very well in place of the vegan butter; it makes them very oily so I don't recommend it. You could sub applesauce for the vegan butter if you are oil free.
- If you don't want the brownies as sweet, it is perfectly okay to reduce the sugar, even to 1 cup. They will still turn out well, just not as sweet.
- When you initially take the brownies out of the oven, they will appear underdone and soft, but give them time to cool. They are even better the next day; fudgy and rich. These are NOT cake-like brownies.
- You may also use dutch processed cocoa powder for slightly different results. They will be a little less fudgy, and darker in color.
Haven’t tried yet but I know will be a hit!
Nora can I use all granulated sugar? Or is the brown sugar necessary?
Thanks
They really don’t taste quite the same without brown sugar, because it adds moisture. I hope you love them!
Best vegan brownies I have made!
I’m glad you like them, Jeannie. Thank you!
I only have a 8.5′” by 8.5″ inch pan. Should I adjust the cooking time?
That should be okay, you might need to add an extra 5 minutes, or they may just be extra fudgy in the middle, but don’t over bake them or the bottoms get hard once they cool. Hope that helps!
Made these today. Cut sugar in half because I was using a very sweet vegan frosting, and didn’t want too much richness.
The brownies turned out amazing! First time using flax eggs, and am very impressed how they act as a binder. The brownies turned out moist, have a great consistency, taste wonderful, and rose very well (some vegan recipes often don’t rise enough). Will definitely make again! Thank you for sharing 🙂
Hi Ava. I’m glad the recipe worked well for you and that you enjoyed the brownies. Thank you for your comments!
Hi Nora,
My parents follow the Ornish diet for heart disease prevention and can’t have the vegan butter because of the oil. Do you think I could substitute applesauce?
Hi there! I haven’t personally tried it, but yes I think it would work. People have commented doing this with success. They will taste a bit different without the vegan butter, but I think they will still be good. Thanks!
Okay these were definitely the best vegan brownies I’ve made ! My family gobbled them up ! How would you store these ? Fridge ?
I’m so happy to hear that, Rebecca! I store them at room temperature for a few days, they can get rather hard in the fridge, but that works, too. I also like freezing them. 🙂
Hi Nora, is it possible to make half a batch? will it turn out the same?
You can make half a batch, yes, but the baking time will be shorter. It depends on the size pan you are going to use. If you cut the recipe in half and use a square 8×8 pan, the brownies will only need 20-25 minutes in the oven. Any more and they might become really hard once they cool. I hope you enjoy the brownies!
Wow amazing brownies!! Are these freezer friendly? Id like to bake, cut and put into the freezer to eat at a later date. Will that ruin the brownies in any way? Thanks so much 🙂
Thanks Nicole! I’m happy you enjoyed the brownies. I freeze them all the time, and I love being able to pull one out whenever I need a chocolate fix!
So thankful to have found this recipe! Was craving brownies and these were exactly what I was looking for! I didn’t have quite enough flax and added less chocolate chips than the recipe and it still turned out amazing. My batter was definitely drier than what is seen in the video but it still baked up nicely. I can’t wait to make it again as is!!
What can I use in place of flax? It’s not available where I live. Almond flour/meal?
Maybe applesauce, but they won’t turn out quite the same. Almond flour is too dry, you need a wet “egg” substitute here.
The first few times I made them, I was always concerned about the thickness as I spread them into the pan. But they always turn out wonderful! After making them multiple times now, I’m used to the consistency. The fudgiest brownies ever! Like a previous comment noted, I increased the recipe by 50% and put them in a 9×13 pan.
Nora! I’ve used several of your recipes and each time the results are AMAZING!!! I have so much confidence when I find you have a recipe for something I’m craving. I was craving brownies and these brownies are 100% THE BEST!!! So easy and so delicious. I opted for 1 and 1/4 cup maple syrup in place of 2 cups of the other sugars and used cacao powder instead of cocoa and added walnuts on top too. Thank you for sharing your wonderful, easy to follow, delicious recipes with us!
Hello, would this work with half cup oat and half cup almond flour in place of all purpose? Thank you.
I’ve never tried it, but I’m afraid the brownies will be too greasy using any almond flour. I’m not sure about oat.
It worked using half cup oat and half cup almond flour instead of all purpose.
I subbed applesauce for vegan butter since I only had coconut oil on hand. Used coconut sugar and not as much as in the recipe and used raw cacao powder. Very nice recipe, thank you.
You’re welcome!
Could I melt choccy chips instead of cocoa powder? Thank you so much!
I don’t think that will work, but I haven’t tested it. Sorry!
I tried another recipe with flaxseed and I cannot get over the earthy/dirt like flavor. Haha! I’m not sure what else to compare it to sorry. I’m not vegan but I have a teenage neighbor who just lost her mom and she’s vegan. I really want to make their family some goodies for Christmas that she can eat too. I’ve read that carbonated water is also a good egg replacement so round 2 I want to give that a try. My question is how do I know how much to use if replacing the flaxseed in this recipe? Thanks!! ☺️
I wouldn’t use carbonated water, that will not work here. Brownies are a bit picky, so what egg substitute you use matters a lot. I think ground flaxseeds with water work best, but you might be able to try applesauce instead, or maybe a little soy milk + cornstarch. But all of these will change the recipe outcome, and I’d have to test it to know for sure. I did a lot of recipe testing before posting it, and none of the other egg substitutes worked as well. Hope something works out! You could try my Coconut Oil Brownies instead, they are awesome and no flaxseed. 🙂
I am going to try the receipt. Can I use gluten-free flour??
A gluten free mix works quite well here. Thanks!
Recipe is great! The first time I followed the instructions exactly as written and they turned out as great as the many reviews say. However, I want to make them this week and I have a 7×11 pan, but its glass, any idea what I should adjust the baking time to?
I don’t know that I’ve ever tried making them in a glass pan, but the time should be the same. Thanks!
I just made them in a 7 x 11″ glass pan and they came out great! BTW–I didn’t bother with the parchment paper–just sprayed the pan with PAM and no problems at all.
Wow! These are incredible. They are so fudgy and chocolate-y! Super easy to make and they taste/look great, especially with the chocolate chips sprinkled on top. Love that they’re vegan! My whole family is obsessed with your vegan chocolate cake too, and these are equally delicious.
Thank you so much Mary! I’m glad your family is enjoying the brownies and chocolate cake!
I use the Red Mill egg replacer in many recipes.
Do u think that should work for this recipe instead of ground flax.
Would you generally think its ok to substitute with that?
Generally, yes, though brownies can be a bit picky. I haven’t tried it but I bet it would work, I would use 4 “eggs” worth.
If I don’t have brown sugar could I use all regular sugar?
They will turn out a bit different, but it does work with all regular sugar.
I followed the recipe but my brownies didn’t “pour’ into the tin – it wasnt liquid at all? Is that how its suppose to be
The batter is quite thick and as you can see in the video it’s a thick pour and I always have to spread it out with a spatula. Hope that helps!
Mine came out very, very thick–nothing to “pour”. And where is this video?
The brownie batter is thick; it’s not like cake batter that is thin. If you need to scoop it into the pan, that is fine, then spread it out evenly with either your hands or a spatula. It will need to be spread to all the corners of your pan. The video is within the post, it plays automatically as you scroll, and you will see it come down to the right hand corner of your screen. You can also find all my videos on YouTube. Hope that helps!
These came out great!!!! Definitely a keeper. Thank you so much!!!!
But I would consider changing the recipe instructions from “pour batter” to “spoon batter”. 🙂 (The video doesn’t show up for me for some reason–must be my settings.)
Nora isn’t kidding, these are truly the best ever vegan brownies. I increased the recipe by 50% for a 9 x 13 in baking pan and it worked perfectly. Planning on making these again to send to family members for Christmas. And keep a few for myself too 🙂
My non-vegan family members loved it! True chocolate taste.
So delicious!!! I doubled the recipe and they came out perfectly!! Definitely will make these again soon. So thankful to have an easy vegan brownie recipe!!
Nora thank you very much for sharing your recipes I made the pumpkin pie and it was awesome. I want to make the brownies next but I have a question. I eat eggs so if I switch out the flax how many eggs would I use ?
I’ve never tried it, but probably 4. So glad you enjoyed the pumpkin pie, thank you!