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.
I love this recipe and wanted to make these for a bake sale but I’m out of chocolate chips and I’m sadly 30 minutes away from the store that sells them. How would he recipe be without the chocolate chips?
Hi Jill. I’m glad you love the brownie recipe! You can bake them without the chocolate. They are for folding in and there is already cocoa powder in the recipe, so they should be fine. They may not be quite as gooey, however, will still be fudge without the extra chocolate.
I made your recipe for vegan brownies and I must say they were the best so far. What I had trouble with is how thick the batter is and I may have mixed then too long to get it all combined. Any tips?? Add a little water?? They also came out very thin, almost like a creamy fudge. Any feed back would be great
I’m so glad you loved the brownies, Karen! This batter should be thick. It’s not cake batter-like or runny, it’s very thick going into the pan. The baked brownies are also meant to be fudgy and will appear underdone when they come out of the oven but you could bake them for a few minutes longer if they’re too creamy/not baked through. Lastly, make sure they have plenty of time to cool to help them firm up! Hope this helps!
I made these with almond extract instead of vanilla. They were AMAZING!!
That is awesome! Thank you for your great idea and wonderful feedback!
I baked these for my very picky nephew and he couldn’t stop raving about them. He said, “I never thought brownies could be that good” and “they’re so good they should be illegal.” Every recipe of yours I’ve made has been a smashing success — you’re brilliant! Thank you for this blog!
I followed your recipe exactly and the brownies came out delicious!! Best vegan brownie ever!!
Do you use dark brown or light brown sugar?
I like light brown sugar but it wouldn’t be the end of the world if you used dark. Happy baking!
hello!
just wondering about the note that says you can reduce the sugar to one cup. would you have to alter anything else in the recipe to make up for the 1 cup less of dry ingredient? ie will the mix be too wet simply leaving out 1 cup of sugar? thanks
Hi! You don’t need to alter anything else, and while you can reduce the sugar, it may affect the texture and certainly the flavor of the brownies.
Nora freakin nails it AGAIN
I have made these brownies for family, friends, and for myself because they are 1) absolutely delicious, 2) super easy, and 3) nearly impossible to mess up. This brownie recipe is the only recipe I know by heart, I’m not even joking!! Thank you Nora for another unbelievable treat, YUM!
You are welcome, Kelsey! How fabulous you are loving the brownies! Thanks for you wonderful feedback and review!
This is my 5th time making this recipe. Im not vegan. but honestly, it’s better than non-vegan recipes. I prefer to use this recipe as it is consistent, tasty and super easy, and quick to bring together (aside from impatiently waiting to dig into it!). I don’t normally leave reviews, but this is my 3rd review!
Taste:
GREAT. Super flavor. Very rich, delicious, and chocolatey. Better than most box mixes, and better than a lot of non-vegan cocoa recipes. The only brownies that taste better in my opinion are chocolate-based as opposed to cocoa-based, but the pro’s of using cocoa absolutely outweigh having to use it (cocoa is easier to store, always have it on hand, easier to use. whereas using chocolate as the base; more expensive, difficult, messy, higher calorie etc.)
hick and hold together when you slice them. Fudgy, but not overly so, chewy, rich,
Texture:
Super fudgy, super gooey and moist (not overly so), and delicious. They are thick and have the right amount of chewiness-to-lightness ratio. Not cake-like at all. Again, you’d have no idea it is vegan and egg free Always gives a shiny crackly top, every time I’ve done it. I have continuously struggled to get a shiny top with other non-vegan cocoa brownie recipes I’ve made.
Difficulty:
It is SO easy. ONE BOWL. The only difficult part for me is telling when to take it out of the oven, especially since my oven is not great! but even if you undercook it, it tastes SO good.
Ingredients:
For people who are dubious of flaxseed: The flaxseed is absolutely amazing as an egg substitute. it binds exactly like egg. The first time i did this recipe was the first time I had ever used flaxseed, and have since used it many times since flaxseed is much cheaper than eggs, and doesn’t go off! Flaxseed smells a bit … odd uncooked, but you don’t taste it at all.
Substitutes:
I don’t have vegan butter on hand regularly and in New Zealand, it’s extremely expensive, so I’ve used canola/vegetable oil and never had an issue with it being ‘oily’ at all.
I’ve also used either all-white or all-brown sugar. Obviously, the brown sugar creates more chewiness around the corners but both work in a pinch. I’ve also used ¾ of a cup of the 2 sugars and it worked well.
Additions: I’ve added biscoff spread and crush biscuits on top! so good. When I add biscoff, I also add some cinnamon powder to pack more of a punch!
Best cocoa brownie recipe PERIOD. Not best cocoa ‘vegan’ brownie.
Hello in New Zealand! I really enjoyed your wonderfully delicious and fabulous feedback! I want to go make these brownies right now! I’m thrilled that you are loving them! Thank you for taking time to share! Wishing you happy cooking!
When you say earth balance butter you mean stick butter right?
Yes, I am referring to stick butter. Enjoy!
Hi there. I realise these done usually last the day but what’s the shelf life of them? I didn’t find it on the page- apologies if you’ve already answered this.
Hi Amy. I store them on the counter and they are good for a few days, maybe 4-5. You can refrigerate them for longer, or even freeze brownies if you have a lot leftover. (They don’t last beyond a couple of days at my house either!)
Whats the texture of the batter? I feel like i did something wrong…it was a sticky lump that didnt run at all- it needed to be spread out in the pan. Not pour-able like other brownies I’ve made. I triple checked the quantities. Did i do something wrong or is that what it’s supposed to be? In the UK so didn’t get your exact ingredients or brands.
Hi Amy. This batter should be thick. It’s not cake batter-like, it’s very thick going into the pan. You will have to spread into the pan, and may use your hands to push it down evenly in the pan, if needed. I hope this helps, and that your brownies turn turn out moist and chewy!
Hi, just about to make the brownies, I don’t need them until Saturday so should I just leave them in a tin or freeze them?
Many thanks
Penny
Hi Penny. Sure, you can freeze them, or keep them in an airtight container in the fridge.
This recipe is the first time I’ve ever been able to make brownies that were edible! (And they were a lot better than just edible, too!) Even my dessert-hating partner loved them. They were fudgy rather than cakey, but they aren’t underbaked tasting. I wound up using egg replacer instead of flax seed, and they still turned out awesome.
It’s great to read that your brownies turned out, and that your partner loved them! Thanks for sharing your great feedback and review!
Nora, Nora, Nora.
What the heck am I going to do?! Once again, and to the surprise of absolutely no one, this recipe is perfection. You knocked it out of the park. I probably could have baked mine for a few minutes longer, but I adore a borderline undercooked baked good, especially cookies and brownies, and these were hands down the best brownies I have ever had. These brownies are so rich and decadent it’s actually quite difficult to eat more than one!
Hi Kaela! I am thrilled that you love the brownies! Your kind words mean a lot! Thanks for taking your time to share your amazing feedback!
I have no idea what I did wrong but the brownies were not done in the very middle. Any ideas?
Did you use a smaller pan or anything like that? They often don’t seem done in the middle, but as they cool they will firm up.
Hi Nora! In my pre-vegan days I made The Best brownies and after trying different vegan recipes I gave up because none were as good….until I came across your recipe. I’ve been making these for years and they are everyone’s favorite – vegan or not.
I do have one question. I make these in a glass 8×8 pan. When they come out of the oven, everything is fine. When they cool, the edges are raised. Why is that?
Hi Jill. I’m so glad that you are loving the brownies! Sinking in the middle can happen when the batter is overmixed, which is likely to happen after you add the flour and dry ingredients. It’s important to mix them in very gently and until the batter JUST comes together. I hope this helps!
Sooooo amazing!! I cooked them longer than I should have because I baked them in a shallower pan (did 20 minutes but wasn’t sure they were done so I put them in longer). So they just were hard and crunchy but the inside was so delicious and fudgy!!!!
How can you tell when the brownies are done cooking? I know it mentions when they are bubbling and hot, but are there any other cues to look for?
If ever I’m baking I always go to you first for a recipe Nora! I love these brownies but I forgot to fold in the half a cup of chocolate chips so obviously they’re not as gooey as I would have liked them to be inside plus I think I overcooked them a little bit. Still they’re amazing so thank you I can always count on your recipes being not only easy to make but always really good.
Hi Lorraine. I appreciate you using my recipes, and am glad you are loving them! I hope you’ll try the brownies again with the chocolate chips! Thank you for sharing your terrific feedback! Wishing you happy cooking!
I tried these and they came out brilliantly! I used slightly different brands (I’m not in the US) and they still worked really well! I substituted walnuts for the chocolate chips since that’s what I had to hand and I would definitely make them again 🙂
My only question would be whether it’s possible to substitute the flour to make them gluten free as well? If so is there a particularly type of flour that anyone has tried that works?
Thanks again for the wonderful recipe!
I’m so glad you liked them! As for the gluten free flour, I’ve used a gluten free mix and King Arthur Measure for Measure GF flour with good results. Any quality gluten free flour mix should work quite well.
Super happy with this recipe!😤. Thank you Nora!
You are welcome, Kevin! I’m so glad you love the brownies! Thank you for sharing your wonderful feedback!
Found this yummy looking recipe and would like to make it for my dad today for his birthday. I don’t have any Earth Balance on hand but have Miyoko’s vegan butter. Will this still work? Thanks for any guidance!
Miyoko’s vegan butter is perfect, I love using it nowadays.
Hi Nora!
If I wanted to make these in a muffin pan would this change the baking time and temperature? Please let me know! Thank you
Hi Lilly. I have never tried baking these in a muffin pan. They would probably need to bake about 20 minutes at the temperature indicated in the recipe.
I made these and wanted to love them. The flavor was good, but they came out dry and crumbly. The only thing I did different was to reduce the sugar by 1/2 cup. Any suggestions?
Make sure to measure everything accurately, as even just a little too much flour or cocoa could make them dry. They should be very moist. Also, make sure you don’t over bake them.
Hi there
What can I use to sub out flaxseed ? Apple sauce ?
Hi Cloud. I haven’t had great success with anything else, but you could try applesauce. My Eggless Brownies are super good and don’t use flax seeds, you might want to try those instead.
What would be the difference between both recipes?? I can’t decide which one to use for the first try
I always love your recipes and I’m so excited to try this one. I only have a 8×8 or 9×13 pan. Which would work better for this recipe? How would you adjust the baking time?
Hi Sarah. Thank you for using my recipes! I’m glad you are loving them! Both sizes will work, it just depends on how you like your brownies. In the 8×8 pan, the brownies will be fudgier, especially the middle ones. They would need to bake about 40 – 45 minutes. In the 9×13 pan, the brownies will be thinner/flatter and will not need to bake about 25-30 minutes. Enjoy!
These are the absolute best brownies! They can be very gooey if you jump the gun and try to cut them before they’ve fully cooled. Everyone in the family loves them and can’t believe they are vegan.
I’m so happy you and your family loved the brownies! Thanks so much for your feedback and review!
I’d like to try this with applesauce since I have this ingredient often on hand. How much applesauce would you recommend to use in this recipe? Thank you 🙂
You can use 1/2 cup of applesauce as a substitute for vegan butter. Happy baking!
Looks like a great recipe! Could you turn these into mini brownie bites by spreading the batter thinner and baking them for less time? Thank you!
Hi Anna. You can make them in a 13×9 inch pan, which will make them quite thin, and they will need much less time to back. You could also bake them in mini muffin pan to make mini brownie bites. I have not tested this, however, I have received comments from bakers who have. I would say bake about 10 – 12 minutes if using a mini muffin pan. I hope this helps! Enjoy!
Hi Nora,
Great recipe. I use all the Trader Joe’s products you mentioned. Can I use the same recipe for the 1:1 gluten free baking flour from Trader Joe’s? What should I adjust?
I haven’t tested that particular flour but I think it will probably work fine. Thanks!