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.
You mention earth balance, is Miyokos butter okay? I think Miyokos is made from coconut oil.
Yes, I love their butter!
Thank you!
How long do these store and can they be frozen? If so, best method to defrost? Thank you
I store them at room temperature for a few days, they can get rather hard in the fridge, but that works, too. They will last about 3 months in the freezer. They freeze very well. I just usually take a brownie out and warm it in the microwave or let it defrost for a half hour or so before eating. I have never put them back in the oven,
These are honestly the best brownies alongside your chewy brownies that I have ever tried in my life! Non-vegan husband is also over the moon with these. Every single recipe I made from your blog has been my favorite version of that recipe and that consistency is pretty hard to come by I have to say. Fantastic job!
So excited to make these for my young daughter’s bday!
Have you ever baked these in muffin tins (either regular sized or mini)? I always prefer that – instant indivisible servings! – to cutting up a big pan of brownies. Curious of your results and your notes on bake time if so. Thanks!
Yes I have actually, and it works well. I think they should take about 25 minutes in the oven.
I never comment on recipes, but I just made these and they are insanely good! I found the batter was a bit tricky to spread due to its thickness, but the end result is super fudgy and decadent. (I added 1 tbsp orange extract and the flavor is prominent but not overwhelming.) Will definitely make these again and experiment with a variety of mix-ins. Thanks Nora!
Thanks for sharing your review and comments! I’m glad you love the brownies, and I love the idea of adding the orange extract! Happy cooking!
This is Literally the BEST brownie recipe EVER.
I was wondering if I added Oreos in place of chocolate chips do you think they would turn out okay? I’ve never made anything with Oreos. I was worried about texture and bake time. Any insight is greatly appreciated!! xo
Oh yes, I think that would be fantastic! Do it!
Oh my gosh these are so good! They remind me of the childhood mixes I used to make with eggs and butter, but so much better! The chocolate chips really make it. I even lick the batter out of the bowl, no judgement please! ??
I cook them 5-10 minutes less than the suggested time, otherwise they come out to hard and crispy for my liking. My oven runs hot which likely causes this.
No judgement from here! I’m so glad you love the brownies! Thanks for taking time share your wonderful review and comments!
Can I use carob instead of chocolate both powder and chips.
I’ve never tried it so I’m not sure. They will obviously taste much different, but it might work!
Love these!!
I love this recipe! Have you tried to add pumpkin to any of your brownie recipes? I’m dying to makea fudgey pumpkin brownie, but the pumpkin doesn’t want to bake!
I haven’t yet, but that’s such a fun idea!
I brought these brownies to a family luncheon today & they were a huge hit w/ everyone!! First time making them~used Just Egg instead of flax seeds. Amazing & fudgy!! Will make again…⭐️ My daughter made the Rice Krispy bars for today~ also good (but brownies were superior) …..
Thanks for taking time to share your wonderful comments! I’m so glad you guys loved the brownies!
How much Just Egg, did you use instead of flax seed.
I’ve made these before exactly how the recipe is stated and they turned out fantastic. This time however I used applesauce instead of the vegan butter and they were really dry and thick as I was mixing. I ended up adding about an extra 1/4 cup of water.
Hi, I had to make these with extra virgin olive oil because I can’t eat palm oil or coconut oil and they tasted good soft , chewy and gooey. Perfect.
Amazing!! My family loved them
Thanks for sharing your wonderful review! I’m glad the family loved them!
If you use only one cup of sugar how would you adjust the recipe?
It will affect the outcome, so I wouldn’t recommend it, but some people have decreased the sugar and reported the brownies turned out okay, so I guess it’s worth a shot.
I had made another vegan brownie but it had black beans and you could taste them…needless to say not the most tastiest….so i was hoping these would be better…and they did not disappoint! I have made them only once I believe back in February when it was cold and havent since because I refuse to use my oven in the summer but I plan to once it cools down! So fudgy and think they are the most yummiest!
Thanks for sharing your great review and comments! I’m glad you love the brownies! Hopefully you’ll be enjoying some soon! Happy cooking!
I had to change the recipe a little because we didn’t have some ingredients, but these brownies still came out great. I used chia seeds because we didn’t have any more flax seeds. Thus, I used 10 tablespoons of water instead of 1/2 cup. I used white whole wheat flour and 1 cup of maple syrup instead of the sugar. I also used cacao powder and added a little almond milk because the batter was dry due to substitutions. They came out delicious!
You did make some changes! I’m glad the brownies came out delicious for you! Thank you for sharing your review and comments!
Can I make this Gluten-free?
Some have swapped a gluten free mix here and it does work pretty well.
Can you freeze them?
They freeze very well, I do it often. ?
These are incredible – my non-vegan friend said they were the best brownies she’s ever had!
would coconut oil work in place of the earth balance?
I’ve done it and it works okay, but the brownies are a little greasy using coconut oil. I prefer vegan butter here.
Fantastic recipe, my brownies were gooey and delicious-best brownies I’ve ever had. Didn’t use grounded flaxseed, they were whole, but they brownies were still perfect.
I’m really glad you loved the brownies! Thanks for sharing your comments!
I mean, these are insanely good. Definite go-to brownies!
Instead of flax seeds…..is there another alternative? Unsweetened applesauce? Thank you! I can’t seem to find flax seeds that are safe for nut allergies…. usually have a statement of “made in a facility with nuts.”
Hmmm, I haven’t had great success with anything else, but you could try applesauce or maybe another egg replacer. My Eggless Brownies are super good and don’t use flax seeds, you might want to try those instead.
Commercial egg replacers are normally nut-free.
I use the walmart brand ground flax seed, it has no allergen statement and I have nut allergy!
Help what do I do if I don’t have that size pan? About to try 8 x 8 (doesn’t look like enough batter for 13 x 8) but I imagine baking time will be longer?
8×8 will work but they will be fudgier especially in the middle. They might need just 5 more minutes, if that. You can make them in a 13×8 or 9 inch pan, but they will need much less time and they will be quite thin.