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!

3 stacked vegan brownies recipe

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.

looking down close up of 1 vegan brownies recipe

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!

vegan brownies batter in pan with parchment paper

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.

many vegan brownies lined up

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.

close up 3 stacked vegan brownies

If you like this vegan brownies recipe, you may also want to check out these “best” dessert recipes:

The Best Vegan Chocolate Cake

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!

3 stacked vegan brownies recipe
4.84 stars (570 ratings)

Best Ever Vegan Brownies Recipe

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!
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 16 brownies


  • 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


  • 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.



  1. To sift, either use a sifter or a fine mesh strainer also works.
  2. 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.
  3. 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. 
  4. 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. 
  5. You may also use dutch processed cocoa powder for slightly different results. They will be a little less fudgy, and darker in color.


Serving: 1serving | Calories: 251kcal | Carbohydrates: 43g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 125mg | Potassium: 148mg | Fiber: 3g | Sugar: 31g | Vitamin A: 270IU | Calcium: 49mg | 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. Hi Nora! I absolutely love this recipe, I’ve done it so many times now.
    I just have a question, is it feasible to make the dough, store it in the fridge and only bake it in the morning? I have a lunch with family and wanted to have them freshly made but won’t have time in the morning… I saw you mention we can freeze them but seems weird to bake and freeze just for overnight… Thanks!

    1. I’ve never tried it myself, but it should work okay. I think they are actually better a day after baking them. Right after they are baked, they’re quite gooey and take a while to really set.

  2. Hello. This recipie looks awsome. I am cooking for a vegan retreat in a few weeks I think these will go down well on the last night for dessert. Could I make them in advance? How long after baking do the taste good for? Best.

    1. Hi there! They are best if made the day before you serve them, I would say. You can make them, cool and freeze them, then thaw when ready to eat, if needed. They stay pretty good for 3-4 days, perhaps a few days longer in the refrigerator. I hope everyone enjoys them!

  3. This is more of a recipe for Swedish Goo Cake (kladdkaka). I think I was after more cake-like brownies and this was the complete opposite – didn’t think there was such a thing as ‘too fudgy’ but this was indeed it. This was a good enough recipe if you are into that, but this is not like the typical cafe style brownie I was after.

    1. Yes, I think so. Though I would grind the chia seeds if possible; otherwise you will have whole seeds throughout your brownies.

  4. I made these and used 1.5 cups coconut sugar and 1/2 cup honey for sweetener. I used whole wheat flour. I also added shredded coconut and cacao nibs. They came out soooo delicious and the edges are amazing! I love all your recipes and this one did not disappoint.

    1. Hi Harmony. I’m so glad the brownies turned out wonderful for you! I sure appreciate your wonderful review and baking experience feedback! Thank you for using my recipes! Happy cooking!

    1. You could totally add walnuts! I’d say about a cup or a bit more, depending on how nutty you like your brownies! Enjoy!

  5. Hi, these look delicious! I have Bob’s Red Mill egg replacer, do you think I could use that instead of the flax eggs? Thank you!

  6. Hi, I love the way these brownies look on top and how they taste! However, often the brownie sinks in the middle after baking and has very hard edges. Do you have any recommendations to avoid this?
    Thanks so much for the recipe!

    1. That’s actually just what these brownies do! They are fudgy, not cake-like and they do tend to sink in the middle. But after cooling, those middle pieces are incredible, so are the crusty edge pieces. 🙂

  7. i just made this at 5am in the morning and completely missed the part with the 200g of white sugar LOL it still baked out okay but here’s to hoping it will taste good 😛

    1. I’ve used applesauce before, it makes them less chewy though and more cake-like. Other egg replacers might work, but I haven’t tested it.

  8. I’ve made these brownies before and they were a hit! For the next time, do you think it would be too sweet to add additional flavours such as biscoff / lotus biscuits before putting in the oven?

    1. Hi Leanne. I’m so thrilled you are enjoying the brownies! Your additions sound delicious! Too sweet? Depends on how sweet you love! Sounds interesting and delicious! Happy experimental baking!

  9. We always make your recipes and I’ve been making this one once a month! Haven’t tried it yet but do you think applesauce could replace vegan butter and replace the sugar with just 1C coconut sugar?
    I might give it a go but just wanted to see what you’d think? Was trying to make it a tiny bit healthier but they are so good as is 🙃

    1. Yes, I think it will work, though the brownies will taste quite different. Let me know how you like them this way if you try it, I’d love to know!

  10. I’ve made this recipe twice now and both times they have been a huge hit!

    The one thing I will say is that although I am following the recipe exactly as written, my brownies never seem to fully firm up while kept at room temp. I have been letting them cool in the pan, and then placing them in the fridge to allow them to firm them up before I cut them. Then once cut, I put them in a tupperware and store them in the fridge. They can be eaten straight from the fridge. Super divine tasting, like fudge!

    1. Sure, you can make them really thin in a 9×13 or double the recipe for thicker brownies. Or use an 8×8 instead. If doubling, you’ll need to add extra time in the oven, probably around 10 extra minutes or so.

  11. This recipe sounds delicious, but the pan size I have is 8 X 8 which is likely too small. Are there any options to the pan size when making this recipe? Thank you.

    1. Hi Louise. 8×8 does work, though the brownies will just be fudgier, especially the middle ones. I’d keep the baking time the same, if anything add 5 minutes. Enjoy!

  12. Need a recipe for a vegan and gluten free persons. Do you think you could substitue flour for almond flour ? Thx

    1. Hi Rosemary. Almond flour will not work well in this recipe, however, a quality gluten free flour mix will work quite well. Hope this helps!

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