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.
Omg, so good. Nora’s done it again. I say that after every recipe I’ve tried of yours, Nora!!! Guys, don’t make this if you are trying to lose weight…my family of 5 finished the whole pan in 2 days, it’s THAT good.
THE BEST BROWNIES!
These are the best, they are not just the best vegan brownies, they are the best brownies period. They are delicious and gooey and just the perfect amount of sweet and chocolatey. I didn’t have any vegan chocolate chips so I skipped those and I added some pecans and they were amazing.
I’ve been baking a lot during quarantine and since one of my brothers is vegan I try to look for vegan recipes and he is extremely picky (whenever I bake something he always has a note: too sweet, too salty, too chewy) but He seriously loved these brownies, he said they were delicious and didn’t have any notes. The rest of my family also loved them, I don’t think I’ll be going back to non vegan brownies any time soon!
Wow, that’s so great!! Thanks so much for the wonderful comment!!
Nora,
Are the chocolate chips optional? Do the ones that get folded into the batter melt completely? I usually don’t like chips in/on brownies but the reviews are so positive, I’m willing to try it, it required. Thank you!
Susan
Yes, you don’t have to add them. They do melt, but then firm up a little when the brownies cool. It won’t ruin them to leave them out. Thank you!
These were amazing!! I didn’t have flaxseed or applesauce so I used smashed banana instead and I was a little scared but they turned out exactly like in the video. Definitely would make again
That’s so great to hear!!
What is the best way to store the brownies and how long will they keep?
I usually just store them at room temperature for a few days, but if you wanted you could freeze them or store in the fridge for about a week.
I made this for my newly trying-vegan sister. I had to use gluten free flour and an extra splash of water (to make up for the flour) and was so very pleased. 10/10 This is the new go-to recipe. Very rich and decadent.
I’m so happy they turned out well with gluten free flour, thank you!
Is there another flour that works well like oat or almond?
Sure! Either of those would work.
Would it be possible to use apple sauce instead of flaxeggs? If so how much would you recommend?
Thanks!
You could try 1/2 cup, but the outcome will be different, I have tested it. Not too bad, but they will be a bit less chewy and crinkly.
Fully saw the light of jesus when I tried these brownies like they hit different in ma soul
9.8/10
LOL thank you, glad you enjoyed them!
These are the Best brownies ever – vegan or not!
Would adding nuts work? Walnuts or pecans Ok?
Oh yeah, I absolutely love adding walnuts to brownies though my family hates it. Either is fine!
I was looking for an easy vegan brownie recipe and came across this one. How lucky was I?! These brownies are amazing and so easy to make.
Honestly, I think these may be best brownies I’ve ever made or eaten (vegan or non-vegan).
I’ll definitely come back to this recipe again and again.
Well done Nora!!!
You’re so welcome!! Thanks for the comment!
These brownies are amazing!! The first time I made them, I made them with 3/4 cup brown sugar and 3/4 cup granulated sugar (1 1/2 cups total sugar). They were amazing!!
The second time, I made them with 1/2 cup granulated sugar and 1/2 cup brown sugar (1 cup total sugar) and they turned out dry and crumbly. The batter itself was very stiff. Should I add a bit more water if I am cutting the sugar down to one cup total?
Thank you for the amazing recipe!!!!
You could add a little bit of water or non-dairy milk if the batter is too stiff, but don’t add too much or it will greatly change the texture of the brownies. I’m so glad you love them! Thank you!
Hey, we’ve tried making this few times, but it either collapse in the middle after taken out the oven or it doesn’t rise… Help please!
Are you using the right sized pan and not making any substitutions? Since they are pretty fudgy brownies, they don’t rise a ton like cake does. Just a little bit, and the middle is likely going to be flatter/more moist than the middle. That is normal. Hope that helps!
As a grandmother with a vegan grand-daughter at university who comes to dinner often I am always looking for vegan recipes to make. Thank you for allowing me to print your recipes for free.
You’re welcome!
Eep, missed the stars!
So yummy! Best vegan brownie recipe for sure!
Thanks so much!!
I didn’t have brown sugar or molasses, but I did have chocolate syrup. So these became triple chocolate. Basically death by chocolate.
My non-vegan housemates are impressed.
Sounds yummy!
Nora! Listen honey! I never leave reviews for recipes but these brownies here are literally the best brownies I have ever eaten or made and as a chef I have tasted a lot! They have bypassed any box or gourmet brownie that I have tasted they are literally perfection! Thank you a thousand times for this recipe, I want to post the picture but just know they are gorgeous!
Thank you so much!
These are delicious! How do they freeze? Any tips?
Thanks! I just slice them, put them in a container or bag and freeze them. Thaw for a bit when ready to eat.
I’m the only vegan in my whole family and my family are usually very skeptical of my food but these brownies were a hit!!!! Everyone loved them including me, I will definitely use this brownie recipe in the future. Thank you so much for this recipe!!!
You’re so welcome!! So glad everyone loved them!
Hi there –
Just wondering if oat flour and/or cane sugar would work for this recipe?
Thank you!
I’ve never tried it with oat flour, but it might work. Cane sugar will work okay as well.
This recipe is bomb! The brownies turned out so delicious, chewy and soft.
Thanks so much!!
These were straight up amazing. Better than non-vegan and I cut the sugar to a little over one cup total as your tip suggested. They had a nice buttery flavor. Next time I may sprinkle on some walnuts. Thanks for this awesome recipe.
You’re so welcome!! Thanks for the comment!
Nora! Honestly, this has been the best recipe so far if any vegan fudge brownie, brownie, flourless brownie recipe I’ve tried over the last five years. From a texture, ease and taste perspective. So kudos. I completely forgot to add the baking powder but in terms of rise/texture it really didn’t make a difference. The only thing — and this is what I’m trying to figure out — why it doesn’t taste as “creamy”(??? milky) as a regular brownie. I’ve made regular brownies without oil/eggs (using applesauce instead) and the taste pretty much stays the same. Instead with this recipe it tastes like cocoa and sugar. 🙂 Any ideas on that? Figured I’d ask you! Thanks!
Hmmm I’m not totally sure what you mean by creamy or milky. Perhaps other brownies you were used to used less cocoa powder, or dutch cocoa powder? But I’m glad you enjoyed them!
How many eggs could I use in place of the flax eggs if I would like to use those?
I’m not sure it will work, but the flax eggs sub 4 real eggs.
Follow up comment to my last one! I went ahead and made blondies by substituting the cocoa powder for extra flour. They came out perfect ?
I really really really appreciate how your recipe can handle reducing the sugar just fine. So rare in vegan brownie recipes!
I’m so glad they came out good as blondies! I’m actually working on a blondies recipe next, so I may be testing this out soon. Thank you!
This is seriously the best brownie recipe ever. Thank you.
Question, can I sub the cocoa for extra flour and turn it into a blondie? I want to pair it with sour cherries and wanted to steer away from chickpea blondies.