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’ve been trying (and failing) to find a perfect vegan brownie recipe for years! I’ve made them a dozen different ways and they were never right. But THIS recipe is an absolute success!! I’ve sent it to 4 different people. Thank you for your persistence in figuring out the BEST vegan brownies.
Hi Julia. I appreciate your comments very much! Thank you! I’m glad that you love the brownies! Thank you for using my recipe, and for sharing!
These are truly amazing.
Thank you, Carolyn!
I also used dairy free PURE and also Flora buttery (I’ve made 2 batches) both have worked really well xx
Thank you, Michele!
OMG these are the best brownies EVER! I used the Co Op vegan milk chocolate (I’m in the UK) my daughter is vegan and I’ve baked these ready for her coming home after working away as a key worker ❤️
Hi Michele. Thanks for giving a shout out from the UK! I’m glad you love the brownies! Thank you for sharing! Welcome home to your daughter!
I’ve made this recipe before and they came out perfect! All my non vegan friends absolutely loved them. So thank you!
I’ve just gone to make them, however I’m all out of flax, is it possible to sub the flax egg with chia? If so what measurements would you recommend? Thank you
So glad everyone loved the brownies! You can use ground chia seeds instead of flax, I would use the same amount. If using whole chia seeds, just know you will have seeds all throughout the brownies, not my favorite.
Just made these and they were chocolatey and delicious! Only problem is that they were way too fudgey like raw gooey batter. They were cooked long enough bc edges were nice and I waited for them to set for a day. The only thing I can think of is that my flax egg was a lot thicker than what I saw in your video. Do you think that could do it? Also, how long did you let your flax egg sit?
Hi Lauren! Did you make them in a 7×11 inch pan, or a different size? Because that can affect the outcome. They should be like raw and gooey, a little gooey, yes, and not like a piece of cake, but also not too wet. It sounds like they weren’t cooked all the way to me, but it’s hard to know. I don’t think the flax egg would be an issue, I just let it sit for maybe 5 minutes while I prepare the other ingredients. Also, make sure to bake them in the center rack of your oven for even baking.
Oops! Didn’t give my rating.
Thanks!
Made them exactly as you instructed. Well, except for my vegan butter being a different brand. So moist. My son did not realize he was eating a vegan brownie. Absolutely loved the texture and taste!!! Sharing with others!
Hi Michon. I’m so glad the brownies were a hit! Thank you for sharing your comments, and the brownies!
Amaaaazing
Fantastic recipe the very best
PERFECTION *****
Hi Shirley. I’m glad you love the brownies!
So good! The outsides are chewy and the insides so soft and gooey! They taste even better the next day, if you can wait for them to cool and properly solidify! My non-vegan boyfriend who doesn’t really care for brownies loved them! Definitely a keeper, thank you!! 🙂
Hi Helen. I’m glad you and your boyfriend love the brownies! Thank you for sharing!
Very Good. I’ve made these twice now . The sugar is too much for me so I cut it back 25% the second time. However, it’s still too sweet so I will definitely cut it back 50% next time. In general, it’s an easy recipe. I used Trader Joe’s cocoa powder and their chocolate chips too (which happen to be vegan). I may try better grade of chocolate pieces or a chunks next time to see if that really makes a difference. These brownies are dense and will definitely satisfy your chocolate craving.
Hi Jan. I’m glad you like the brownies! Thank you for sharing your comments!
We do not have the Earth balance brand in the UK. Can I use any other vegan one?
Another vegan butter is fine to use, yes. Thanks!
This is amazing! I didn’t have granulated sugar or baking powder, so I subbed for a cup of brown sugar, a tsp of baking soda, and a tsp of apple cider vinegar. I was a little worried about the substitutes, but it came out great!
Hi Teddie. I’m glad you like the brownies! Thank you!
Hello, I have a complaint, the batter seems to be disappearing while in the bowl? This mix is lovely and sadly I don’t think I will have enough to make an entire batch. I subbed out the flour for GF and coconut sugar for the sugars above. I didn’t have chocolate chips ( again they disappeared off the counter…) and the brownies are in the oven as I type. I am so excited!
These vegan brownies are so fudgy and delicious oh my goodness!!
Thank you, Lily!
These are amazing! Big hit with my non-vegans, too. Thanks!
Hi Debbie. I’m glad they were a hit! Thank you for sharing!
Hello,
I want to try this recipe but I only have 8×8 and 13×9 size pans. Any suggestions?
Thank you
You could double the recipe for a 13×9 inch pan, they would need a bit longer in the oven though. An 8×8 does work, you will just have fudgier brownies, especially the middle ones. Not really a problem unless that’s not what you are going for.
These truly are the best Vegan Brownies ever! thank you for this great recipe.
Hi April. I’m so glad you love the brownies! Thank you!
I tried these brownies once and they turned out amazing, but the second time when i baked them in a pan (similar to a cupcake pan) they all collapsed in the centre, is there a way of getting around this? Is it just the pan, or could there be something else?
I’m not totally sure, it sounds like the second time you tried making them as little brownies in a muffin pan? I don’t know why they would sink there, unless maybe they were over baked or something. You would need to adjust the time if making them in a different pan, they will need less time in a cupcake/muffin pan.
This was really good! Perfectly fudgy instead of cakey. I read some comments say they could taste the flax and there is a very slight aftertaste of something nutty but I like walnuts in my brownies so it gave me a similar feeling. Not off-putting at all.
My adjustments were 200 g granulated sugar and 220 g brown sugar instead of the full amount. I also used a 10 inch round pan and baked for the full 40 minutes. My choice of cocoa was Hershey’s special dark.
I meant to say 150 g granulated sugar and 170 g brown sugar!
Thanks!
Hi Hillary. I’m so glad the brownies turned out good for you! Thank you for sharing!
These came out great! Thank you!
Hi Avery. Thank you!
These are awesome. The first time I made them, they were the best brownies I have ever had. The second time, they are still really good but more cake like than the time before. Do flax eggs work like regular eggs in this way, where more will make the brownies come out taller and more cake like? We did not make any substitutions but my 4 year old helped with the measuring so we might have been a little off on this or that.
Hi Ryan, I’m so glad you loved them the first time around. Flax eggs don’t really work like that, I think the more likely culprit in the brownies not turning out the same this time was your 4 year old helping measuring… I know this first hand lol, when my 5 year old helps me measure, things turn out very differently in baking! For best results with the recipe, make sure everything is accurately measured, use a 7×11 inch pan if possible, bake in the center rack of the oven and don’t over bake. Hope that helps!
Hi there. I made the recipe but when I mixed everything up I could barely mix as it was so dense. I had to add more water. I’m just wondering you say four tablespoons of ground flax with half a cup of water but whenever I do a tablespoon of flax I use three tablespoons of water in order to replicate one egg. This would suggest that I use 12 teaspoons of water all up which is closer to one cup of water. Any ideas what might have gone wrong?
Hi Andrea! The batter is thick and that is totally normal. It needs to be smushed into the pan. Adding water or other liquid will change the texture of the brownies, so I don’t recommend it. I generally use 1 tablespoon ground flax to 2.5 tablespoons water for 1 “egg”, but this recipe is different (though very close to my usual ratio). I tried several different ratios and ingredients, and this is the one that worked the best. I do a lot of testing for my baking recipes, and it usually takes a while, as this brownie recipe did! The only thing I could think is if you used coconut oil, sometimes that makes the dough even thicker. I greatly prefer using vegan butter here. Hope that helps!
I an Unable to find Vegan butter in my locality nor can i find it online
What can I use to substitute it?
I have subbed coconut oil before and it works quite well. Sometimes it makes the brownies a bit greasy, but I think it works pretty well. Hope that helps. Others have used applesauce instead of vegan butter and enjoyed it.
Hi used this recipe and left it in for longer but didn’t seem to cook. Jus was raw underneath basically (we still ate and was really nice) but jus wondering what went wrong n how I could change it. Thank you
I’m sorry to hear that you had trouble with the recipe. A few things to consider – did you use a 7×11 inch pan? If you used a smaller pan they may need more time. Did you substitute any ingredients at all? Also, they do seem undercooked when you first take them out, and if you were to cut into them right away, they will be “batter like”, especially in the middle. You really need to give them some time to cool, to be able to cut them cleanly. So that could have been the issue alone. Hope that helps! Let me know if they improved once they cooled off. Thank you!