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.
I made these for my fiancé and his two teenagers tonight. I followed the recipe EXACTLY, and they were perfect, as promised. The perfect combination of slightly crispy around the edges and fudgey inside… I have been instructed to keep this recipe in the rotation permanently. Very pleased to have found your recipe. Thank you! Brownies should make you happy, and these definitely do. I highly recommend making these!
I’m so glad they’re great!
Amazing!!! Best ever!! Thank you so much!! Next I’ll make your chocolate chip cookies!! We appreciate you!!
Thanks so much!
Hi Nora,
I am dying to try this recipe as well as the best ever chocolate cake recipe. I am fro Mumbai India and I can’t find earth balance vegan butter in India. Can I use any other vegan butter that is available?
Love from India,
Sharayu
Sure! Any vegan butter or margarine type spread should work in the recipe, though I am not familiar with all brands. Hope you enjoy the brownies!
Can you use Gluten free all purpose flour?
The texture is a bit different with gluten free flour, but it does work. I would use a good quality mix for best results.
Amazing!
Hi Nora! How do I make this gluten free? Thank you!
The best way would be to use a gluten free all purpose mix. The texture will change somewhat, but it does work. Thanks!
What will happen if I use Dutch cocoa powder?
I do this sometimes and think it turns out really yummy. They will be darker in color and have a slightly different texture. Good though!
What if I don’t have the same pan size that you do? Can I use a 9×9 or 8×8?
I would go with a 9×9 if you have it. Thanks!
Wow…..what an amazing recipe and easy to make! Everyone who had a piece said it’s the best Brownie they’ve ever had…..result.!
The problem with it being so delicious is people keep asking me to make more ?
That’s so great to hear! Thanks!
I followed the recipe accordingly but the brownies, once cooled, stick to my pan and are very crumbly 🙁 so they fall apart. any suggestions? I researched and it says I may have over baked… they’re delicious but I they just keep falling apart this is my 3rd try. I use coconut oil on the pan so they won’t stick but they still do..
Yes, it sounds like they were over baked perhaps. These are quite fudgy and moist and should not crumble. Are you using the same size pan as me, 7×11? If you are using a larger pan, you will need to cook them for less time. Also, your oven may run hot, so try lowering the temperature and seeing if that helps. Also make sure you bake in the center rack of your oven so they don’t burn. This is always good advice for baking. Hope that helps!
Seems quite easy, an accomplishable task even for me. I can’t wait to try it!
Will coconut flour work in the same measurements as the all-purpose flour or will it yield different results like the Dutch cocoa powder?
Hi! No, coconut flour will not work here at all. I would stick to all purpose for best results, if you need to you could try a gluten free mix. Thanks!
So good! The perfect balance of chewy, fudge and cakey. I added a bit of espresso powder as someone suggested and the turned out delish. Thank you, Nora! This is the recipe we will always use for brownies now!
Wonderful, thank you so much!
Amazing and soooo easy!!
Hi. This looks good. Have your tried egg replacer powder (in warm water) instead of ground flax seed? Would that still work?
I haven’t tried it but it would likely work. Enjoy!
Vegan brownies were GREAT! I DOUBLED THE RECIPIE AND MADE THICKER ONES. Everyone enjoyed them just asking what is this rice type,in the brownies and mentioned flax seed. Can you use chia seeds if you run out of flax seed?,
Yes, you can but I would use ground chia seeds, not whole. Thanks!
Holy crap these are amazing. My mom-vegans are super impressed also! Just curious on your nutrition info – what fraction of the pan is one brownie?
Oh gosh that should say non-vegans, although I’m sure mom-vegans (including myself) would be equally impressed ?
There are 16 servings (at least for calculating nutrition), so 1/16th of the pan. Hope that helps!
SO GOOD.
So I subbed applesauce for the flax eggs and STILL used vegan butter and they still turned out amazing! Anyone or any thoughts about adding a tad bit of espresso powder to enhance the chocolate flavor?
I’m glad to hear that! A few teaspoons of espresso powder would be wonderful!
Can chia seeds be used in place of flax?
They would need to be ground up, but it would likely work.
Just made these, and all I can say is WOW!! I’m a little extra, so I jazzed up the recipe with some vegan fudge and Himalayan pink salt, and I’m in love! They’re a little cakey as I had to sub the plain flour and baking powder for self raising (as it’s all I had), but just amazing! Will be making them again in the near future with plain flour, to get a fudgier texture. Thank you so so much for this recipe. I’ve always been a baker at heart, but when I turned vegan 2 years ago, I struggled to find recipes that worked for me. THANK YOU FOR THIS RECIPE! YOU ARE FAB!
You’re so welcome!
These brownies tasted amazing but I’m not sure what I did that made them so oily looking. I love that they were gooey but they really seem very wet. Any help is appreciated!
It sounds like maybe they were not baked for long enough, or did you make any substitutions? I often have people trying to make them with almond flour and then they are very oily and don’t bake up right. Hope that helps!
I used applesauce because I didn’t have any vegan butter and these came out *horrifically* badly. They’re somehow both crumbly and gummy and the taste is awful. Is it possible to use the wrong *kind* of applesauce?
Unfortunately that is often the result when subbing applesauce for oil/vegan butter. You end up with rather gummy textures and a not-so-great taste. Some people don’t seem to mind, but I certainly notice a big difference! I would use vegan butter or even oil instead of applesauce, if possible.
OMG, These were to die for! Thank you Nora. This is the first brownie recipe I cannot tell from non-vegan. The recipe is simple and no weird ingredients. Perfect, perfect brownies!
You’re so welcome! Thanks for the comment!
Would these work without chocolate chips?
Yes, you can leave them out.
These were absolutely amazing!!!
Thank you!
Any thoughts about using cacoa powder instead of cocoa powder? I find it works the same in most other recipes I’ve tried.
It should work just fine here as well. Thanks!