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!
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!
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.
Now press it down evenly with your hands. It will look like this before going in the oven:
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!
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.
Want more vegan brownie recipes? I have plenty to choose from!
- Best Ever Vegan Brownies
- Peanut Butter Swirl Brownies
- Raspberry Brownies
- Coconut Oil Brownies
- Gluten Free Vegan Brownies
Chewy Vegan Brownies
Ingredients
Flax egg:
- 1 tablespoon ground flax
- 2.5 tablespoons water
Dry ingredients:
- 3/4 cup all purpose flour
- 1 cup almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Other:
- 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
Instructions
- 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!
Notes
- May substitute applesauce for some or all of the vegan butter if desired.
- May use gluten free flour blend or whole wheat pastry flour in place of all purpose.
These are SO delicious. I’m sort of a brownie snob.. I’m a huge fan of the boxed Betty Crocker fudge brownies. These are definitely replacing those..
Made this at home and love the flavor with the chewiness of the brownies. Although, half of my brownies were stuck to the greased pan. Not sure what happened since I followed the recipe. Instead of brownies, I have tasty brownie pieces. Would like to make again, but trying to get the stuck brownies off of the pan took longer than making the brownies. Perhaps parchment paper will help next time?
Yes, parchment paper will help them not stick. Though greasing my pan works fine for me, perhaps you have a pan that is more likely to cause sticking. I generally use non-stick baking pans. Hope that helps.
I’ve been trying to find the perfect brownie recipe for me (even vegetarian versions) this one is the best!! First time I reduced to 1 cup of sugar and it was really good, but this time I followed the recipe and only swapped 1/2 of the sugar with brown sugar and it was amazing!!! Added 1/2 tsp of my favorite puertorican coffee and it was super good! I am recommending this recipe to everyone. I can’t believe the almond flour would actually work but it really does taste like classic boxed brownies! <3
I’m so glad you like them!!
My brownies turned out super dry! I used oat flor instead of almond. Could that be why? Otherwise I did everything as said. Thanks
Yes, that would be why I’m afraid. Almond flour is much more moist, where oat flour absorbs a lot of moisture, making them drier.
Hi again Nora! Can I double the recipe but still bake it in the same pan? I wanted to have thicker chewy brownies. Thank you!
I haven’t tried it so I’m not sure. Probably but I don’t know what the cooking time would be. You could NOT double the recipe and bake in an 8×8 dish for thick brownies, if that’s what you want.
I absolutely love this recipe. I’ve made it twice: once with regular vegan butter and once with cannaoil. Both times it came out splendidly. Incidentally, the first time, I accidentally doubled the water, and I don’t think it negatively impacted the recipe — if anything, it made it conveniently more spreadable. (It’s a bit of a chore to spread the dry batter on parchment, because it just sticks to the spatula.) It may have been slightly less fudgy, but still not cakey. I’m here for the chewy brownie! It’s been my vegan white whale for many years. Thank you so much.
You’re so welcome!! Thanks for the great comment!
I was skeptical when making these because they were so hard to mix and dry. I did add a tiny bit more water because I used almond flour and whole wheat pastry flour. I also used no oil, only natural applesauce. Finally got it pressed into pan and put a few morsels on top even. These by far are the best vegan brownies I have ever made and tasted. Trust me I’ve tried many. This will be my ‘go to’ brownies from now on. Absolutely fantastic thanks Nora!
You’re welcome!
These are the BEST brownies I have ever had. Period. Everyone has their brownie preference and mine is dense and chewy. I have been searching forever to find a recipe that fits the bill and finally the search is over!! These are seriously amazing!! The second batch I cut down the sugar and they were ever better. Yum!
I’m so glad to hear that! Thanks for the comment!
These are awesome … needed a quick and easy recipe to bring to a friends house ~ major winner ~ everyone loved them. YUMMY ?
I’m so glad!
Hello Nora,
I just wanted to tell you hat you are now the go-to person for vegan recipes for both my daughter and I. Your reputation was MADE with that wonderful chocolate cake, but I have since made the chocolate-dipped macaroons and the coffee cake, and this evening I made the brownies. I doubled the ingredients, used a 13 x 9 pan, and left them in 10 mins longer. Surely HANDS DOWN the best brownies ever! And NO ONE GOT HURT TO MAKE THEM❤️. So thank you!
You’re welcome, and thank you so much for the wonderful comment! 🙂
Ok that chocolate cake? OMG i have made that for my mom, the morning way vegan eater. She thinks she can’t eat what we eat…hahaha. But that cake, she was IN Heaven! Now she asks for it for her birthday! Nothin gym like it!
That’s so great!
These were very gooey; just like I love! I would cut down on sugar a little bit; I used natural applesauce instead of oil. Other than that, went by recipe. Got my chocolate fix, thank you!
I just made this brownies and they are the best brownies I have ever tried!!!! I followed the recipe as it is written and they turned out chewy and so yummy!! I did two batches, bringing them to a friends reunion. Thanks for sharing your recipes I have tried several of then and they all are very easy to make and so delicious, I’m a big fan!!!
What is the best way to store these brownies? And how long do they keep for? I am single and I make one entire brownie batch at a time, however I can’t eat them all in one sitting.
They will keep at room temperature for 3 days or so. If you keep them in the refrigerator they would last more like 4-5 days, but can be frozen as well. Brownies freeze very well! I like to wrap them individually. Thanks!
These brownies are no joke! Just made them and they are sooo good. Easy ingredients and directions. I will have dreams about these brownies.
Thank you Julie, I’m so happy you enjoyed them!
Made these for my family and we all absolutely loved them! Truly the best brownies I’ve ever had, vegan or otherwise. My brother said he felt like he was eating hot fudge. SO good.
I changed this recipe up by using oat flour instead of the all purpose flour. I used 3/4 cup plus 1 T coconut sugar instead of 1.5 cups white sugar. Also used applesauce per your suggestion to replace the oil. The batter wasn’t as thick as yours but still had be spread with a spoon to fit pan. They were probably not as chewy as yours either but they were still delicious and I will use this recipe again! They were also thick. I like thick brownies. I loved these.
I made this and they taste amazing, however they became rock hard after 1 hour, can this be because I used oil and not butter?
The edges of these get very chewy, but if the whole thing got hard, you baked them too long. Try baking them for less time next time, more like 25 minutes, or less. Your oven might run hot, oven temperatures can vary. I don’t think it was because you used oil, I do that all the time and don’t have this problem. When you take them out of the oven they will appear underdone, but they firm up as they cool. Thanks!
I made these yesterday exactly as written. They are absolutely the best chewy moist chocolatey Ooey gooey scrumptious brownies I have made in years. The search for the perfect vegan brownie, any brownie, has ended. My son said to never again use any other recipe than this one. I agree.
Do you think i could replace the ap flour with spelt or a paleo all purpose flour blend i have? Thanks!
Spelt flour for sure, I’m not sure about the paleo but I think it would probably work fine. 🙂
Forget best vegan brownies, these are hands down the BEST brownies of ALL brownies! Wow! I love these & they’re getting rave reviews from everyone who’s tried them. Thanks Nora for a new, amazing crowd fav!
Thanks so much Nina! I’m so happy you (and everyone who’s tried them) love these brownies! I love how chewy and delicious these are, plus easy to make. 🙂
Hi Nora ? I would love to try this recipe. Would it be ok if I use chia seeds instead of ground flax? Tia.
Yes that should work just fine Susan! 🙂
These brownies look amazing! Love the texture ♥
Thanks Natalie! They are so chewy and delicious.
This recipe did not work at all! I followed the directions exactly and it came out crumbly and more like the texture of cookie dough. Is the recipe correct? I don’t know what is wrong with this recipe?
I’m sorry you’ve had trouble with the recipe! Let’s see if I can help. I’ve made this recipe many, many times. Did you add the water and the rest of the wet ingredients listed? Other than that I will say that the brownie batter will be VERY thick, and not runny. You will have to press it down evenly into the pan before baking, this is what will make them chewy with a crispy edge. I hope that helps!
Do you think you could suggest a substitute for the almond meal? We have a nut allergy here. Thanks!
Hi Stephanie! I think it would be fine to use regular flour (all purpose, whole grain or gluten free blend). You may get slightly less “chewy” results but they should still turn out yummy!
Do you think adding a chocolate based plant protein would work? If so, would you recommend it as an addition, or as a replacement? Great recipe!
Hi there! I’ve never tried them with protein powder so I can’t promise you’ll have good results, but maybe you could try replacing the almond meal with protein powder. Good luck!
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