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. Enjoy Life is a good brand and you can order them on Amazon. 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.
Amazing brownie, made it for some friends, and they all loved it – one even said that it was the best vegan cake he had efter tasted!
Best when cooled though, a little too gooey when still hot
These are the first vegan brownies I’ve made so far and they taste great except they contain way too much sugar and I forgot to adjust the recipe so they gave me a sugar rush head ache. I will be using this again but with less sugar and add in nuts.
Best brownies EVER hands down
Thank you!
Best vegan recipe I’ve found. A lot of sugar but soooooooooo delicious. My vegan granddaughter and non-vegan granddaughter and everyone else loves these.
These brownies are well loved at my house as well! I’m glad you guys loved them! Thanks for taking time to share your great review!
I haven’t tried it but it looks amazing
I hope you enjoy them! Let me know how it goes when you make them!
Hi Nora, i wanted to make these brownies for Father’s day and my dad is a raw vegan so I was wondering how you would go about unthawing the brownies after freezing and if it is okay to use avacado to sub the vegan butter and dates to sub the sugar?
Hi Glenn! Well, these brownies have to be cooked so they won’t qualify as raw brownies. To unthaw frozen brownies, simply let them thaw at room temperature until they are no longer frozen. But again, they won’t be raw vegan. I don’t know how subbing avocado oil or dates will work, but probably not well.
Your brownies recipe is so good! Thank you for sharing the recipe. My kids loved it they can’t even tell it’s vegan. I will definitely keep the recipe. Next will be your donut ? recipe. ?
Thanks for sharing your wonderful review! I’m glad the brownies were a hit! Enjoy the donuts!
Hi, was wondering why these have been turning out to be crumbly when I double the mixture for 2 trays? I have done everything exactly as the recipe says, other than using less choc chips, but wonder what could be wrong here? Thanks!
I’m not totally sure, but I’ve never tried to double it honestly. Some things just don’t work well when doubled, and dessert recipes are known for this.
Can you use melted chocolate instead of coco powder and swap the sugar for berrys
Plus love recipe
Thanks, glad you love the recipe! So if you use melted chocolate instead of cocoa and swap the sugar for something else, they will be a completely different recipe. I’ve never tested them this way so I have no idea how they will turn out, sorry.
I can’t stop making these! Thank you for this recipe. You are so right, I will NEVER buy boxed brownie mix again. I added a cup of walnuts and they came out perfectly.
I’m thrilled you are loving the brownies, Chris! I agree they are so wonderful! Thanks for taking time to share your fantastic review!
Can these be frozen after baking?
Yes, they freeze well!
These are easily the best brownies I’ve ever made, vegan or not! I have sensitivities to eggs and bananas and it’s hard to find baking recipes that don’t have them as an ingredient. I’ve made these twice and both times they came out perfectly. Incredibly rich in flavour and the consistency is the perfect fudgey brownie!
Hi Danielle! Thanks for sharing your great review and comments about the brownies! I’m glad that you love them!
I tried making these brownies today using a 9 x 13 pan and baked for 25 minutes. They came out kind of flat and oily, which is a problem that I keep having when baking vegan brownies. Do you have any idea of what I could be doing wrong? The only thing I did a bit differently from the recipe is that I didn’t sift the flour and cocoa powder since I don’t have a sifter. Could that be causing the strange texture?
Well they do come out quite flat in a 9×13 inch pan, since I usually make them in a 7×11. Though some people might prefer it. I know they don’t seem done right out of the oven, but you have to give them time to cool. The texture changes and they become perfectly chewy, not oily. Are you using vegan butter? I do find they come out oilier with coconut oil, so it’s not my preference.
Thank you for this recipe! It was fantastic! I subbed coconut oil for vegan butter (I didn’t have enough) and baked in a 9×13 for 25 minutes. They turned out perfect! Served them with vegan vanilla bean ice cream!
I’m happy you loved them even using coconut oil. Thanks!
Really fudgy and rich! I cut the sugars slightly (to 3/4 cup of each one) and added a “cheesecake” topping (8 oz of Go Veggie vegan cream cheese mixed well with 2T sugar, 1 tsp vanilla, a good squeeze of lemon and a spoonful of cornstarch), and sprinkled additional choc chips on top of the cream cheese layer. The brownie layer was very, very thick so I did add about a tablespoon of almond milk to the batter to help it spread better. I baked them in a 7×11 pan and they were perfect. Even without my addition, I can tell they are excellent brownies and I’m sure I’ll make them again.
Great brownies !
Thank you!
I am in love with this recipe…THANK YOUUUU
Thank YOU for sharing your terrific review!
Hi I was wondering if these are freezable and how long they last for?
Thanks
Sophie
They freeze very well for about 3 months, maybe longer. At room temperature they last about 3 days. Thanks!
I’ve made this recipe several times and the first five times came out GREAT. I’m not sure what I’m doing wrong now though. I’ve made sure I wrote it down right. When I cook the brownies they come out with the sides almost burnt and the middle raw. I don’t even know how that’s possible and I follow the recipe completely with no substitutions. Please help if you can!!
What size pan are you using? That often happens when trying to use a smaller pan, such as a square 8×8.
I’m using a 7 by 11 inch pan. It’s “goodcook” brand I got from Ingles. The first few times I’ve made them they were great. I’ve tried lowering the oven temp by 25 degrees. I live in Georgia and it’s hot down here so I thought maybe the temperature has caused something to go awry.
I made these today and used the measurements exactly.. The batter was thick, but not too thick., just like non-vegan brownie batter. The problem I had (I’m assuming) is that I didn’t have a 7×11 inch pan so I used an 8×8. The edges and bottom came out ok, but everything thing else was the consistency of thick frosting and wasn’t appealing. I’ll eat the edges off this one and next time I’ll bake them in a 9×13 inch pan.
Hi there, yes making them in an 8×8 inch dish is not my favorite way to go here. They end up too fudgy for more liking, and you need to bake them for a bit longer since it makes them thicker.
Thank you for this great recipe!!
You are welcome! Thank you for sharing your review!
Hi Nora! How long should I bake them with an 8×8 square pan?
Probably about 40 minutes. They will be very fudgy in the middle, so make sure to let them cool before slicing and enjoying.
This is my first time making vegan brownies. I think I may have done something wrong. The batter came out REALLY thick and almost too dry. It was really hard to mix it. Your batter in the video looked softer and easier to manipulate. Any ideas of what I did wrong or how to fix it? My son has food allergies so we were looking forward to making these since he cannot have brownies with egg etc.
Hi there, the video shows correctly and I have made them many times. The batter is very thick, not runny like other non vegan brownie batters can be. It seems hard to mix at first, maybe almost impossible, but it should come together in just a few minutes of stirring. Thick batter will equal fudgy chewy brownies. But do make sure you didn’t accidentally scoop extra flour or cocoa, because that could make the brownies too dry.
These brownies are amazing. Made them tonight and already figuring out when to make another batch.
Thank you for sharing your review! I’m glad you love the brownies, Jane!
The brownies were very chocolatey and delicious, however not at all gooey or soft. Mine came out very cake like. What can I do to make them fudgey and gooey? I used oil instead of applesauce and reduced each sugar just a bit. Maybe oil and applesauce next time? Or skip the baking powder?
Watch your measurements. If you accidentally add a little too much flour or cocoa, they can easily come out cake like. But reducing the sugar in brownies also can cause the cake like texture, so make the recipe exactly as written for best results.
Thanks for sharing ! Trying it Today actually…LOL…
the question I had was could I pour these into cupcake molds? and still get the same results as a fudgy brownie or as if I would have baked it in the proper pan
Thank you so much in advance look forward to hearing your response and thanks again for such a great recipe
I have not baked the brownies in a cupcake pan, however, others have and commented that they turned out great! They shared to not use liners, and to make sure and grease the pan! Hope this helps!
The only thing I didn’t like about this recipe is that I didn’t make two batches! It’s just that dang good 🙂
I did some tweeking, not because there was anything wrong with the recipe, but I needed it to suit my dietary concerns. Instead of the sugars mentioned I used 1 cup Palmyra Palm Jaggery. I used Whole Wheat Pastry flour and 1/2 cup Choc Zero chocolate chips. I only used 1/2 cup cocoa powder, only had to bake for 15 minutes.
Thank you for sharing your review and comments!
Hi! I measured everything and the dough came out really thick, like cookie dough. Any guesses as to what happened? I was careful not to over mix, but maybe I did?
This brownie batter is quite thick actually, it doesn’t sound like anything went wrong. Vegan brownie batter tends to be very thick, at least this recipe, and will lead to the best brownies. A thin batter would likely mean cake-like brownies. Hope that helps and you enjoy them!
I don’t have a 7×11 pan! I have 8×8, or 9×13. Would either work? How do I know when they are cooked with those sizes? I am anxious to try them!
Thank you!!
I prefer making the recipe in a 9×13 inch pan if I don’t use my 7×11, but only bake them for 25-30 minutes. If using an 8×8 just know they will not cook as well in the middle and will be quite fudgy. It’s not really a problem though! ? Let me know how you like them.