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.
These were delicious! My battery looked a lot more doughy than yours in the video but they turned out fantastic just the same! As a new vegan/ strict vegetablarian, I am excited to have my favorite dessert back in rotation…with no sacrifices on taste!!!
Thanks for the wonderful comment! I’m glad you enjoyed them.
This recipe is outstanding – super rich, perfect fudgy middle and crispy top. Amazing feat considering no eggs! I one-and-a-halved the recipe to fit a 9X13″ pan and made some modifications based on what was on hand: instead of
6 tablespoons ground flax + 3/4 cup water + 3/4 cup vegan butter (earth balance brand), melted” –
I used:
4 tablespoons ground flax + 1/2 cup water + 1/2 cup applesauce + 1/2 cup vegetable oil. Worked great. Thanks so much for creating great recipes!
I’m thinking of trying this method too! How long did you bake for?
I’m so excited to try these! If I don’t have brown sugar, will white granulated sugar do? Will it be the same amount, or should I reduce?
Yes, that will work. Just use the same amount. Thanks!
I used half the sugar and they turned out very cakey:( does the sugar help make them fudgy?
Yes, cutting the sugar in half will affect the texture. If you need to cut the sugar in half, maybe try omitting the baking powder as well. But I haven’t tested this. For best results, follow the recipe exactly as it took several rounds of recipe testing to get the brownies just right.
I love the recipe. Made these for Solstice. I haven’t baked brownies since 8th grade Home Economics class which explains the 1 teaspoon of baking soda instead of using baking powder. Still tastes amazing and my heartfelt thanks for posting this recipe
So glad you liked them!
These are delicious but what alterations do you recommend if I wanted a little less flax flavor and a little less fudgy?
I did a lot of recipe testing here, so the amounts listed are exactly what works. BUT, if I were to speculate, you could try using half the flax and water, and maybe a tiny bit more flour if you want them more cake like. Maybe an extra 1/4 cup flour. But again, I’m not sure if this would work and you might end up with cake instead of brownies. 🙂
How many eggs are you replacing? 4 perhaps?
Yes, that’s right.
Hi, These look amazing and all the rave reviews have left me wanting to try them for Christmas. I need to make them gluten free. Do you think Blanched Almond Flour will work, if not, what do you recommend? Thanks.
Almond flour won’t work, but a gluten free flour mix should work, though I haven’t tested it myself.
I made them with a gluten free all purpose flour mix and they turned out great!
Fantastic! So glad they’re good!
These are so good and easy to make!
I’m so glad to hear that! So glad you like them.
Hi Nora,
I’m going to make these brownies for Christmas but I have a question about the cocoa powder. I’m in the Netherlands so I understand not to use our regular cocoa powder. Should I use raw cocoa powder instead?
You can actually use either dutch processed cocoa powder OR raw, natural cocoa powder. I have used both with great results! Thank you!
Oh my goodness!!! This was my first attempt at vegan brownies and worried about not having a 7×11 pan so I just went ahead and doubled the recipe and prayed I didn’t waste all those ingredients. They are AMAZING!!!! Chewy on the inside, and for those of you like me, that love the edges with the perfect amount of “crust/crisp/chewiness” oooohhh! Perfection!!
Made exactly as recipe was written. Thank you Nora!!! Now, you’ll have to excuse me while I “taste” another 😉
Yay success! So glad you enjoyed the brownies!
Hi Nora, I have just made your vegan brownies and they are lovely, thanks a million. Just wondering how long they keep in the fridge?
I made your quick vegan gravy last week and it is the nicest we have tasted. I am thinking of making your meatloaf with the gravy for our first ever totally vegan Christmas Day.
Keep up the wonderful recipes.
Best wishes Barbara
Thank you so much Barbara! I’m really happy you like the gravy and brownies! The brownies will keep for 4-5 days in the refrigerator, and they can also be frozen.
Thanks for the recipe! I’m excited to make them for a get-together this weekend! Do you thing they’d still be good without the chocolate chips?
Yes, you don’t need to add chocolate chips. Hope everyone enjoys them!
These look great! I’m allergic to seeds. Any ideas as to how I could get it to stick? I don’t have access to vegan store bought ones. Dying to try these!
You could try using aquafaba (12 tablespoons, whipped) or another egg replacer (I think Bob’s Red Mill has one). I haven’t tested this myself though so I can’t guarantee the results.
Hi Nora,
thank you so much, I made the brownies yesterdag and they turned out very delicious. Just for me and my husband so we will enjoy this for days 🙂
The ground flax is a perfect solution. This is my favorite vegan brownies recipe!
You’re welcome! I’m glad you both like them. 🙂
Is it necessary that the ground flax seed and water be used for the egg, or can another egg substitute be used? It looks like you are using enough flax seed and water for the equivalent of 4 eggs.
I haven’t tested it with anything else, but you could try using eggs if you want.
Could I use chia instead of flax? If so, would I need to adjust the amount of water? Thanks!
I haven’t tested it with chia, but it might work as long as they are ground chia seeds. If they are whole you will taste whole chia seeds throughout which wouldn’t be good. It’s a 1:1 sub.
MAKE THESE BROWNIES!!! These are the brownies that nom-vegans eat, are OBSESSED with, and refuse to believe are vegan. I made this recipe for the first time for a party tonight, and given that first time baking can usually end in disaster, I cannot believe how amazing these brownies came out. So incredibly rich in flavor… I couldn’t stop eating them. I doubled the recipe and made enough brownies for over 25 people. LOVE this recipe, will use it each time. I didn’t change anything from the recipe and I think it was perfect (I did use coffee with the flax seeds though instead of water, and the butter I used was countrycrock avocado oil—stick form). Thank you for this recipe I will cherish it forever.
Thank you so much Veronica, I’m so happy you love the brownies, and your friends did too!
Can I double the recipe?
You could, yes, and make it in a larger pan. Perhaps a 9 x 13 or even a jelly roll pan with would.
How long would it bake for when you double the recipe for a 9×13?
Hi Emily. If you double the recipe, bake about 15 minutes longer.
Thanks for the response!
Would coconut oil or something else be a suitable alternative to vegan butter?
Coconut oil works ok but the brownies come out greasier so I don’t recommend it unless you must. Applesauce can be subbed as well, but they are best with some sort of vegan butter.
I only have brown sugar, will that work?
Actually what I have is Zulia Morena pure cane sugar.
Yes that will work!
These were tasty. Everyone I fed these to wasn’t vegan.
That’s so great!
Can I use whole grain gluten free oat flour instead?
I don’t think oat flour would work well, but I could be wrong! You could give it a shot.
The batter was so thick I couldn’t stir it but I followed it exactly. I’m not sure what went wrong. I couldn’t even get them into the pan they were a big clump. Any ideas?
As you can see from the video, the batter is quite thick but definitely should be stir-able. If it was too thick, it sounds like maybe too much flour, cocoa or is it possible you forgot a wet ingredient or made a substitution?
What if you have a 13 x 9 pan? Would they be flat or….can one adapt the recipe to fit the pan? The other pan available would be 8 x 8
The 8×8 would be a better choice, unless you want flatter brownies in which case a 9×13 would work.
Everyone who ate these today kept commenting that these were perfection. As usual you hit it out of the park. I’ve never had better brownies anywhere. I made several of your recipes this Thanksgiving they were easy and delicious. Thankyou so much!
You’re so welcome, and thank you for the wonderful feedback! 🙂