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 (555 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

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

  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.

Nutrition

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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Comments

  1. Hi there. Recipe looks fab. Just made a full mix but have put half into an 8×8. How long do you think I should bake it for?

    1. While it’s not my preferred size pan for this recipe, it will work. They will just be quite fudgy in the middle. The time is about the same, perhaps add 5 more minutes to the baking time (so 40-45 minutes) and remember to let them cool for at least 30 minutes before cutting them, longer if possible for the best texture. Thanks!

    2. If I were to make this with egg replacer instead of the flax, how many “eggs” would you say this recipe uses?

  2. This is an excellent recipe for vegan brownies!!! They came out perfectly gooey balanced well with cake structure. I used Bob’s Red Mill egg replacer (enough to make 2 eggs worth) because I didn’t have flax seeds, and coconut oil instead of earth balance because I prefer to not use soy based oils whenever possible. I also substituted cocoa baking powder for less processed cacao powder. Also to cut down on the calories I used 1/2 cup brown sugar and 1 cup Lakanto Monk Fruit Sugar. Even with the substitutions the brownies came out absolutely excellent. I also used Lilly’s stevia sweetened dark chocolate chips which I love and reduced the sugar quantity a bit because I prefer my baked goods to be a bit less sweet. Thank you Nora for this fantastic recipe! Definitely saving it!

    1. I measure it melted because it’s easier to get an exact measurement that way (since it can be difficult to measure the solid vegan butter from a tub), but it will be the same. If you have the sticks 1/2 cup equals one stick. Hope that helps!

  3. These are phenomenal. I like easily handlable crispy edged brownies so I cook mine in muffin tins. This recipe is excellent for it, it just requires fine adjustment of how much batter to put in each muffin divet and the cooking time is shorter. I found this recipe makes just a little more batter than a 12 muffin tray holds. Many thanks!

      1. Hi Elenaid,

        No. I only cooked them for 20 minutes as they cook much quicker in muffin trays. I did cook one batch too long and they stuck so I am now using silicone muffin trays.

  4. Hi Nora!  I have tried many of your recipes and am super excited to try this one!  Do you have any advice for high altitude baking?

    1. Thank you! I don’t have much experience in high altitude baking, so I would probably try to follow any general advice for high altitude baking. But I can’t say for sure what would work best for this recipe, sorry!

  5. Hi, Nora! I used the proper measurements and only substituted the vanilla extract for maple syrup. After mixing the ingredients, the mixture was super thick and gooey and wasn’t going to be able to be transported into a cooking pan efficiently. I added a few splashes of soy milk and it seemed to do the trick. I baked for about 35 min and they came out cakey. How would I prevent that next time? 

    1. So the brownies came out cakey because you added soy milk. Even if the batter is thick, just mush it into the pan and flatten it out, the brownies will come out so good!

  6. Ok, these brownies are INSANE! Legit the best brownies I have ever eaten. I swore out loud after taking my first bite. Well done, you did your research well and it shows. Even if the rest of 2020 is garbage, at least i discovered this recipe.

  7. I replaced the vegan butter with the same amount of avocado. It helps decrease the amount of processed ingredients and avocado helps intensify the chocolate flavor.

  8. Hi! I tried them yesterday and even though they tasted delicious they were too fudgy I can only eat them with a spoon basically because they dont hold up….I was wondering what I did wrong and the only thing I did differently was that I used a smaller square pan 8×8….and one and a half cup of granulated sugar, do you think this could be the problem? Thank you for your insight and your recipes!

    1. Hi there! Yes, I don’t really like these in a smaller dish, if you don’t have a 7×11 you can use a 9×13 and just bake them a little less. They will be quite fudgy and then burn on the edges in a 8×8. Hope that helps! You could also cut the recipe in half and use an 8×8, that may help!

  9. Any suggestions on substituting flour?  Will Almond flour work?  Whole wheat?  Just thinking about what is in the pantry . . . 

  10. I love this recipe and it’s always turned out perfect but the last 2-3 times i’ve had trouble. They cave in when cooling and i don’t understand why. I’ve tried both increasing and lowering oven temperature and cooking longer. please help.

  11. Can I substitute baking powder for 3 teaspoons of baking soda? And can I substitute vanilla extract for almond extract?

    1. To replace the baking powder, generally you would use less baking soda, so 1/4 teaspoon. You can use almond extract if you like the flavor.

  12. I’ve made these before and they’re AMAZING! This time im making them for a friend that has an allergy to flax seeds though, any suggestions on a substitute for the flax egg?

    1. Thank you! I haven’t had great luck with another egg replacer, but I haven’t tried everything. An egg replacer might work, such as Bob’s Red Mill or another brand. It might work if you just substitute with 1/2 cup of non-dairy milk, but the texture will likely be different.

  13. Made these yesterday and they were so good ! Replaced the Butter with coconut oil , 1/2 cup white sugar 1/2 brown sugar and added hazelnuts. Left them for 30min in a 7×11 pan . They were not oily at all . So goey and délicious . They were even better the Next day ! Thank You Nora ! 

  14. Hi I made these and they turned out crispy on the outside and with a jelly-like texture on the inside (from the flaxseed?). I ended up using imitation vanilla extract, Nuttelex butter and slightly less flour and cocoa powder because the mix became thick enough quickly. They were still tasty but I would like to know what caused this?

    1. The reason they were rather uncooked in the middle is because you didn’t add all the flour and cocoa powder. The batter here is thick, but when they cook the brownies become very moist, so you don’t want to change the amount of dry ingredients. Even little changes with brownies can throw the recipe off. Just mix well with a large spoon until combined, smooth out in the pan and bake as directed. They will come out perfect!

  15. Hi there,

    Do you think it would work to mix in some vegan marshmallows? I’ve bought marshmallow brownisesn at a cafe before not sure if it will ruin the recipe if I mix some in.

        1. Did you try this recipe with the marshmallows Olivia? It sounds really good, so I’d like to give it a try if they work!

          1. Might be the best brownies I’ve ever had.  I used a 9×11″ pan, so I decreased the baking time to 30 minutes, and they came out absolutely perfect!   Chewy, fudgy, chocolatey, and not dry or cake-like at all.  

  16. Hi Nora!
    I’ve been reading all these amazing comments for these vegan brownies. Since you have tried a lot of versions, could you please tell me what difference does it essentially make when we DO NOT put melted dark chocolate in the batter. A lot of recipes do that and I’m not sure if it’s helpful. Really realy looking forward to your reply

    1. It’s just a different method of making brownies. Some put melted chocolate in the batter, and some do not. I don’t for this recipe. Hope you enjoy the recipe if you try it!

  17. I haven’t tried these yet, but I will when I get back in town. Are these freezer friendly? If so, how long do they last? Also, what size pan did you use? 

    1. They freeze very well, in fact I almost always end up freezing some brownies. They will last up to 3 months in the freezer. I use a 7×11 usually, but I have used a 9×13 as well. Hope you enjoy them!

  18. Hi nora

    What can I use instead of the vegan butter, could I use an oil? If so how much would you recommend

    Many thanks
    Mollie

    1. You can use coconut oil, the same amount as the vegan butter. They work pretty well this way. Hope that helps!

  19. Super easy recipe… Delicious brownies and I swapped all purpose flour for gluten free flour.
    Super hit with family.

  20. Will I be able to use regular eggs if i’m making this quick from home without being able to go to the store? If so how many eggs? Definitely not completely vegan but I am comfortable with it being dairy free. Please let me know, thanks and excited to try!

  21. I made these for a family get together at the lake with a bunch of non vegan family members and they all raved about these brownies and couldn’t believe they were vegan! I often dream about these brownies because they are just so good!!! Thank you for your incredible recipes Nora, I have tried many of them and you have never let me down 🙂 

  22. Hi Nora, I baked these for 35 mins and when I took them out they were pretty  solid that I didn’t need to leave them in the pan for an extra 15 mins. Once they cooled they were even more solid (I won’t say rock hard) so basically not enjoyable. The flavour was there though and my boyfriend still wanted to eat a couple of servings so I’m sure it’s something I did wrong. What could have gone wrong? 

    1. What size pan did you use? If you make them in a larger pan (such as a 9×13) I have found they need less time to bake and if not they will get hard. Basically, if you overcook the brownies they will be hard. So it sounds like you overcooked them. Make sure to cook them in the center rack of the oven, and it’s possible your oven runs hot so next time try baking them for 10 minutes less or so. They will seem soft and not done when you remove them from the oven, but they will firm up as they cool. Hope that helps!

      1. Thanks Nora! Just tried again, checked on them after 15 then took them out after 25 mins and perfect! I was using a 9 x 11 so must just be a strong oven. Definitely right about them firming up, I was even worried I’d undercooked them this time but after letting them cool they turned out amazing! Thank you so much! 

        1. Yay! I’m so glad they turned out well this time! I think people do this often, overcook them because they don’t seem quite done, but they are. 🙂 Thank you!

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