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.
No one would know they were vegan, but I do and I love it! Some of the best brownies I’ve ever had, vegan or not. I tried 2 other recipes before finding this one, but this is the only one I’ll ever need!
Thanks so much for the comment!
Just made these, they turned out beautiful and the top was perfectly crinkled! However the taste of flax seeds is very apparent in the finished product and takes away from the flavor a bit for me. I wonder if I could use psylium husk in place of flax?
I don’t know if psyllium husk would work or not but you could try it. I can’t taste the flax, maybe try a different brand, I usually use Bob’s Red Mill flaxseed meal. Aquafaba could possibly work as well.
Forgot my rating with the comment!
5 stars.
Hi Nora
Since I went vegan 8 years ago I never managed to bake Brownies as good as I remembered the version with egg to be. Until today, with your recipe! This will definitely be my go to from now on. I got the perfect crispy outside with fudgy inside. Sooo good! Big thanks to you!
Hi Nora! I made your browny recipe last night for my daughter’s 24th
birthday. They were scrumptious! Fudgey just as you promised. This will
be our go to recipe! Even non vegans loved them. The Bronx, Ny salutes
you! I have also made your chocolate & strawberry cakes. They were amazing! I made your vegan chili as well. Please keep sharing your phenomenal recipes. Thank you and God Bless.
I forgot my rating with my comment.
These really are the best! Whenever I’ve made other vegan brownies they’ve always been off in consistency or taste. Usually come out too wet or goopy. These truly taste like classic brownies and have the best consistency!
I’m so glad to hear that!
Oh my goodness, these were by far the best brownies ever! I made them for my daughter for her birthday yesterday. She is vegan and it was her request. The entire family enjoyed the brownies. Definitely a family favorite. Thank you for sharing this recipe.
You’re welcome!
I only have dark brown sugar. Can I use two cups instead of granulated sugar?
Sure, that should be just fine.
So is the butter supposed to be measured out melted, so I melt my butter and than weigh it out as I use the metric system
You can weigh it before you melt it, it won’t make a difference.
These are AMAZING!!! I did deviate from the recipe slightly (used regular butter) but they still turned out amazing! Gooey, chewy and delicious, just how I like ’em! Thank you for the fantastic recipe
You’re welcome!
Can I use Chia Seeds instead of Flax?
🙂
Love your recipes!
Yes, just make sure they are ground. Thank you so much!
That recipe is great! I made it with 1/4 cup of virgin coconut oil and 1/4 cup of apple sauce instead of vegan butter, and it wasnt oily at all, but more like a thick cake texture. And didnt add the cup of white sugar, just the cup of brown sugar and it was still pretty sweet. Delicious!
Thanks Kim, I’m so glad you enjoyed the recipe even with the modifications!
Is it okay to use cacao powder instead of cocoa? Would it alter the recipe much?
Yes, that is fine. I have made it with cacao, cocoa and even dark cocoa powder. They all work fine, just with slightly difference results.
Hi, I don’t have flaxseed but is there any other vegan alternative I could use?
You could probably use 1/2 cup of applesauce, but the brownies will be different and less chewy. Or ground chia seeds. Another egg replacer might work as well, but I haven’t tested it.
This recipe is awesome. I didn’t have flax and usedBob’s red mill egg replacer too and it came out great. I didn’t realize the 1/2 up water was for the flax so I added it into the mix and it still came out great and on the cakey side. Next time I won’t do that to see how they come out. Also, Trader Joe’s now sticks milk fat in their Semi Sweet chocolate chips. Boo! I sent them a note asking them to go back to their vegan recipe. In the meantime, I used While Foods Dark Chocolate Baking Chunks which are vegan. Thanks again for such a wonderful recipe!!!
You’re welcome! Glad they were good.
I am so bummed to hear about the Trader Joe’s chocolate chips! I haven’t been to the store in a long time, but I was looking forward to stocking up soon. I really hope they change back.
Oh my gosh, nooo! I am so angry that TJ’s changed their semi-sweet chocolate chips to have milk in them now. I will be writing to the company for sure. That is just ridiculous!
I just found your page today and I’ve tried these! They are really yummy! I book marked a bunch more! 🙂 I have honey/dairy/egg allergies and it’s so hard to find good recipes.
So glad you found the page!
Can I sub 1:1 gluten free flour for this recipe?
You can, but they will be a bit different. It does work though!
I misunderstood and added a 1/2 cup water to the recipe will it ruin the brownies?
I don’t think it will ruin them, but they might be a bit cake like. Hope they turned out okay!
Hi,
Can I just use all brown sugar since I don’t have granulated sugar?
Yes, you could.
can i use eggs instead of the flax seed and water combo?
I’ve never tried it so I can’t be sure, but it might work.
These brownies are sooo good! It is impossible to take a bite without giggling–or smiling at the very least. Much needed joy during isolation. Thank you for sharing this recipe, Nora!
You’re so welcome! Thanks for the wonderful comment.
Do any other quantities need to be changed if I want to add walnuts?
Nope, you can just fold them in at the end before baking.
Do you think I can use all granulated sugar if I am out of brown sugar?
Yes, it works quite well!
So you know for the future- white sugar + molasses = brown sugar. I make my own at home, as it is much more cost efficient.
These brownies came out excellent. However, mine turned out a little crumbly so was hoping to get some advice from you on how to ensure it doesn’t crumble next time.
Best brownie recipe I’ve ever made. Thank you!
Wondering if I could turn these into blondies by swapping the cocoa for more flour!
Thank you so much, I’m happy to hear it! Unfortunately, I don’t think it would work to take the cocoa out, but I do have plans for a blondie recipe, so keep your eyes open. 🙂
Hi! Is the 1/2 c water in the recipe separate from the water needed to make flax eggs? Thanks 🙂
No it is the same water that is mixed with the ground flax. Thanks!
I made these last night and wow, they are delicious! I used Bob’s Red Mill egg replacer instead of flax, melted coconut oil instead of vegan butter (I didn’t read the note about them being too oily until after I had already melted the oil), and cut the sugar to 3/4 cup each. I think this is my new favorite brownie recipe!
I am breastfeeding and on an elimination diet right now (no dairy, egg, or soy) and I’m so glad I get to enjoy brownies still! Even when I can have those again I’ll still use this recipe – maybe just use egg bc the Bob’s Red Mill replacer gets clumpy and I can’t get it to unclump for the life of me.
One question – can the ground up flax be subbed with chia seeds if I can figure out how to grind them up?
Thank you, I’m glad you enjoyed them! Yes, you can use chia seeds as long as you can grind them up. A coffee grinder might work if you have one.
Awesome! I do have a coffee grinder. 🙂 I’m going to try it!
Incidentally I also bought ground flax, so now I have two brownie batches queued up.
One more question – if I used a 9×9 pan about how long do I need to bake?
Perfect! The time should still be the same, that is only a slightly larger pan. Enjoy!