The BEST Chewy Vegan Brownies recipe. These brownies are incredibly chewy, fudgy and delicious. Reminiscent of the boxed brownies of the past, thankfully these are easy to make any time you need a chocolate fix!

Stack of vegan brownies with black background.

These Chewy Vegan Brownies remind me of those boxed brownie mixes I used to eat ALL THE TIME in college. Often me and my friends would make the brownie batter and just eat it straight from the bowl and never even bake them!

Find the complete recipe with measurements below.

The brownie batter will be very thick; this is what makes them super chewy and delicious. So scoop the batter into the pan, it will not pour.

batter in pan

Now press it down evenly with your hands. It will look like this before going in the oven:

pushed into pan

There are no beans in these brownies or anything else weird for a brownie recipe. Nope, these are just a good old fashioned, ultimate chewy brownie kind of a recipe. They are also easy enough to make that you may never make brownies from a box again!

Brownies cut in the pan

What I love about this brownie recipe

  • They are totally crowd pleasing!
  • The super chewy edges and a crisp top
  • The moist and fudgy middle
  • They pack a triple chocolate punch with melted chocolate chips, cocoa powder, and more chocolate chips throughout.

Stack of brownies

Want more vegan brownie recipes? I have plenty to choose from!

square image of brownies in a stack
4.80 stars (25 ratings)

Chewy Vegan Brownies

These vegan brownies are incredibly chewy and fudgy with a crispy top and edges. They remind me of the boxed brownies I used to eat, but better!
Prep: 10 minutes
Cook: 28 minutes
Total: 38 minutes
Servings: 16 brownies


Flax egg:

Dry ingredients:


  • 8 tablespoon cocoa powder
  • 1/4 cup vegan butter
  • 3/4 cup dairy free chocolate chips, divided
  • 1/4 cup water
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla


  • Preheat oven to 350 degrees. Lightly grease an 8x8 inch baking pan or line with parchment paper.
  • Prepare the flax egg by combining ground flax and water in a small bowl. Set aside to let thicken for a few minutes.
  • In a medium bowl, combine the flour, almond flour, salt and baking soda. Set aside.
  • In a large microwave safe bowl, add the cocoa, vegan butter, 1/2 cup chocolate chips and water. Melt in the microwave in 30 second increments until mostly melted, and stir well at each interval. It took me 2 minutes.
  • Add the sugar and vanilla to the melted chocolate mixture. Mix well with a wooden spoon. Now add the flax egg and mix again until well combined.
  • Add the flour mixture to the large bowl and stir until just combined. The mixture will be thick, that's how it should be, this is what will make them chewy. Fold in the remaining 1/4 cup chocolate chips.
  • Scoop the brownie batter into prepared pan and press it down evenly with your hands or a spatula. Bake for 25-28 minutes. Let sit for at least 20 minutes before cutting if you can wait that long!


  1. May substitute applesauce for some or all of the vegan butter if desired.
  2. May use gluten free flour blend or whole wheat pastry flour in place of all purpose.


Serving: 1brownie | Calories: 205kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Sodium: 114mg | Potassium: 48mg | Fiber: 2g | Sugar: 23g | Vitamin A: 135IU | Calcium: 31mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I just made these and they are crumbly and super duper dry, like you can’t even pick one up. It disintegrates into powder. I wasted so much product I’m not sure what went wrong. I thought adding almond flour sounded weird and I wish I hadn’t.

    Gonna try a different recipe next time.

  2. Just glorious. I made these with spelt flour and one cup of sugar, and added 1/2 cup toasted walnuts.

    I may try increasing the cocoa powder slightly next time, or maybe using unsweetened chocolate instead of chips for a darker chocolate flavor.

      1. Made these again! Doubled the recipe in a 9×13 pan, used a homemade GF flour blend with 3/4 ts xanthan gum, added walnuts, baked for 35 mins. They turned out super-fudgy with chewy edges. So great!

        1. That’s so great to hear! Thank you for the wonderful review and for sharing the changes you made 🙂

  3. AMAZING!!! I follow the metric ingredient list and use a scale! I used 8×8 pan the first time and they were a bit thick for my liking, this time around I am using a 13×9 pan! I wonder if I should adjust my cooking time for the larger pan?

    1. So glad you like the brownies, Erin! The brownies should only need to bake for about 22-25 minutes in a 13×9 pan.

  4. Hello!
    Do you have any suggestions for swapping out the almond flour? We have a nut allergy in the family. I tried doing white whole wheat pastry flour (which I have used in other baked goods) and the end product was fairly dry. I am desperate for a brownie! Thank you for any advice!

      1. I’m so glad the brownies turned out great for you! Thanks for your wonderful feedback!

    1. I made these brownies and substituted it with oat flour and it worked great! I also recommend adding a bit more liquid than what the reverie recommended or it will turn out very dry. 😀

  5. I used an 8×8 pan as you stated but my brownies came out much thicker than yours and had to be cooked much longer. Is 8×8 the size you used? In your photos, it looks more like a 13×9 pan but I wasn’t sure if you doubled the recipe for the photos. 

    1. I have used an 8×8 and 7×11 inch pan for these brownies, and both work well but the 8×8 are a bit thicker, especially around the edges. Make sure you don’t over bake the brownies though, they won’t seem quite done but they firm up as they cool. Hope that helps!

  6. These are wonderful but I think the sugar must be a misprint. Half as much sugar (3/4 cup) and they are perfect. I added a some chopped walnuts too

  7. i. fricking. love. this. recipe. It is so amazing and i use it every time i’m feeling down, or when i feel like eating them! I swear they are better than cosmic brownies. Please keep going!!

  8. Brownies should always be chewy in my book and these really hit the spot. So simple to make, too! Best brownies I’ve made, either now or as my pre-vegan self. Thank you, Nora!

    1. Hi Tahira. I do not recommend using oat flour, as it will cause your brownies to be dry. Almond flour is much more moist, whereas oat flour absorbs a lot of moisture. Hope this helps!

  9. This recipe comes the closest to the chewy boxed brownies I remember. I did reduce the sugar to one cup to suit my taste buds, and it was perfect. I wasn’t too thrilled about the number of bowls and utensils I dirtied in the process, and stirring the batter required a bit more muscle than expected, but it was all sooo worth  it in the end! Thank you for this amazing keeper recipe. Do you think this can be doubled and baked in a 9×13 pan, or would they end up undercooked?

    1. I’m glad you love the brownies! I have not tried to double the recipe myself, however, others have sucessfully doubled the ingredients, used a 13 x 9 pan, and left them in 10 mins longer. I hope this helps! Thank you for sharing your comments!

  10. Favorite brownie recipe ever — I make these for friends, family, and my boyfriend somewhat frequently and everyone freaks out over how good they are.

  11. Made a few substitutions but this recipe still turned out AMAZING. I used all purpose gluten-free flour with the almond flour, just 1 cup coconut sugar, ground chia egg, and used apple sauce instead of the vegan butter. They came out soft and chewy and so good! They aren’t as chewy as when I used vegan butter (which is to be expected), but it was still delicious. With the substitutions I made it pretty much tasted like a non-greasy version of a boxed brownie. A+

  12. Hi! I’ve made this recipe many times but lately it has been sinking more than usual in The middle. Do you have any recommendations to avoid this? I am using 100% cacao powder, do you think this is having an impact on the structure? Thank!

    1. Hmm I’m not sure. I suppose it could be the cacao powder, I generally use cocoa powder, but it’s not usually a problem. It’s hard to know what’s going on, are you making any other substitutes?

  13. This is my favorite brownie recipe ever!!! I’ve turned on all my friends to it too. Btw I have substituted whole wheat flour with great success and coconut sugar too. Thanks Nora!

  14. I used the almond meal (ground almonds) instead of almond flour and the inside was still wet and jiggly after 28 minutes. Left it in for another ten minutes and it still wouldn’t fully cook.
    Why would this happen?

    1. Almond flour or meal will not work here. You can’t just sub almond meal/flour in baking recipes and expect it to work unfortunately. It does not absorb moisture the same way as regular flour, and so many other ingredients would need to be adjusted as well, and then it would turn into a completely different recipe. That is why it didn’t work.

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