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.
Delicious. I used a bit less sugar, but they still came out excellent with the perfect brownie texture and taste. Thanks for the recipe!
Thank you for sharing you review, Rob! I’m glad you loved the brownies! Thank you for using my recipe!
Hi Nora,
I’m definitely feeling like a chocolatety sweet, but am gluten intolerant. Any idea how this vegan brownie recipe would go with gluten free flour?
Thanks for sharing your recipes.
Hi Yvonne. For gluten free, use a quality gluten free mix, such as King Arthur or Bob’s Red Mill. Hope this helps. Thank you for using my recipes!
These are my absolute fave brownies! But today I tried to half the sugar as suggested in the notes – epic fail! It just doesn’t work at all 🙁 reallyyyy dry, cakey and just breaks into crumbs. I’d say delete the suggestion! Deffo need to stick to the original for sure!! 😉 x
Thanks for sharing your experience! I know some have made it with half the sugar and reported good results, so I’m not sure what happened. But best to stick with the full sugar version I think!
Excellent recipe. Very tasty and easy to make.
These are dangerously yummy!!! Thank you so much for such a great vegan brownie recipe.
Thank your for sharing your great review, Julie! I’m glad you love the brownies!
Mine are in the oven now.. ?. Something I was confused about was the granulated sugar… Is it white sugar? When I click the link I get cane sugar. I ended up using cane sugar and white sugar… Not sure if that was correct? Thanks
Yes, granulated sugar is the same as white sugar, or organic granulated sugar is just a little off white. To make sure your sugar is organic, choose organic, as some white sugar is processed using animal bones. Hope you love the brownies!
Fantastic brownies. Perfect texture and flavor
Thank you!
These are the best brownies! I made them oil free by subbing the melted vegan butter with homemade oil free butter. So amazing.
These are soooo yummy! Even with my wonky oven (it got too hot my first try, & not hot enough my second try) these still turned out great both times! Can’t even imagine if my oven got it just right.
Sorry if I missed it, but how should these be stored after (in the fridge, or is left out okay for a certain amount of time)?
I’m so happy to hear the brownies worked out well for you! They will keep at room temperature for 2-3 days, covered, or a few days longer in the refrigerator. They also freeze well!
Hi there! So I cut the sugar in half (1/2 cup brown, 1/2 cup regular) and used a 9×9 pan and to be honest they came quite cakey and crumbly…. not fudgy like everyone else commented. I’m wondering if you have any insight here or suggestions to make sure they do come out fudgy when cutting the sugar? Thanks!
Cutting the sugar in a brownie recipe will definitely affect the texture and taste of the brownies. So I think that’s why they came out more cake like. I haven’t tried making them any other way, so it’s hard for me to say what else could work other than using the correct amount.
These are THE BEST brownies! I made a few substitutions and they still came out absolutely amazing. I used applesauce instead of butter, gluten free flour, cut the sugar in half, and used coconut sugar instead of regular granulated sugar. My family is in love with them! Thank you for this recipe!
I’m so happy you enjoyed them even with all the changes you made, that’s great! Thank you.
These are excellent brownies. The ingredients are easy to find and the prep is quick. I’ve been baking these weekly since I found this. Thank you for developing this wonderful recipe.
Hi Rasa. I’m so glad these are easy and delicious for you! How fun they are a weekly event! Thank you for sharing your wonderful review!
Am I able to use a 9×9 pan? And can I use a vegan butter made with almond oil? Sorry for the questions ?
9×9 inches should be okay, you might want to add a few minutes to the bake time, maybe just 5 minutes as the brownies will be slightly thicker. Yes, you can use vegan butter made with almond oil. Enjoy!
Hi just made the recipe, tastes amazing. The brownie was fudgy on the sides but my only issue is that it was too gooey in the middle and sank in the middle when cooling. Any suggestions on how to make the baking more even?
Hi Mandy! I’m glad they taste amazing. It’s possible that you needed to bake the brownies a little longer, perhaps your oven runs a little low? Make sure you have fresh baking powder and that you are measuring everything correctly. Did you make any substitutions at all? Also, use a 7×11 inch baking pan for best results here, and bake them in the center rack of your oven. Hope that helps!
Is it possible to make these gluten free and if so what do you suggest is the best flour to use?
Hi Lara. For gluten free, use a quality gluten free mix, such as King Arthur or Bob’s Red Mill. Hope this helps.
This is my favorite brownie recipe and I have tried a lot of them! I halve the recipe and it’s good for my family of 3!
Thanks for sharing your review, Gwen! I’m glad you love the brownies!
Can you sub the flax for apple sauce? Xx
Hi Lynsey. Brownies are a bit picky, so what egg substitute you use matters a lot. I think ground flaxseeds with water work best, but you might be able to try applesauce instead, or maybe a little soy milk + cornstarch. But all of these will change the recipe outcome. I did a lot of recipe testing before posting it, and none of the other egg substitutes worked as well. Hope one of these suggestions works out! You could try my Coconut Oil Brownies“>Coconut Oil Brownies instead, they are awesome and no flaxseed. ?
I don’t have a 7×11 pan. Are there any changes you would recommend for an 8×13? Thank you!
An 8×13 inch pan should be okay, but I would bake them for 5-10 minutes less. The brownies will be a bit thinner, which is not a problem, you just don’t want to over bake them or they will become too hard and chewy.
Can you sub 1/2 cup water for 1/2 cup brewed coffee?
I haven’t tried it but I don’t see why not. It would probably be yummy!
If I don’t have flax can I substitute for banana and if so, how much? Thanks!
Hi Cassandra. You might be able to, but I haven’t tested it. Perhaps about 1/2 cup mashed banana. Hope this helps.
I was really happy with these, they had a lovely flavour, best vegan brownies I have made! Only problem with mine is that the edges were very chewy – I’m thinking they need less sugar and maybe baked at a lower temperature? I made no substitutions but I’m in the uk so our ingredients are likely to differ slightly.
It sounds like they were just a bit overbaked. Since over temperatures vary, you could try baking them at a little lower of a temperature if you’d like. And pay attention to the pan size, I used a 7×11, with an 8×8 the edges get harder and the middle softer. I’m glad you enjoyed them still though! I hope that helps!
Can I use an 8×8 pan?
Hi Sandra. 8 x 8 works well, the brownies will just be a bit taller and more fudgey. You could also use a 9 x 13 for thinner brownies. You might want to add 5-10 extra minutes of bake time for the 8 x 8 pan. Hope this helps!
How will substituting applesauce for vegan butter affect the final texture of the brownies, compared to butter?
The brownies will taste more fat free instead of super fudgy, but if you are used to oil free desserts, you might not mind! They will be a bit more cake like.
I baked in a 5inch tin and the sides were hard but the middle is soft and gooey is this the right texture i baked for 32mins at 175degrees celsius did i overbake em
A 5 inch tin is very small for this recipe, so that makes sense that they are having trouble baking right. The middle will not get cooked enough and the edges will get very hard. They need to be baked in at least an 8×8 inch dish, but ideally a 7×11.
Best brownies period, never mind vegan. We love these brownies fresh out of the fridge the day after they are baked. They are dense, fudgy and delicious.
Thank you so much for taking time to share your great review! I’m glad you love the brownies! Thank you!
Update: I added a glug of milk (just enough to get mix in all of the dry bits). I was making these with my kid for Valentine’s Day; we used 1/2 c. chocolate chips and 1/2 c. walnuts, and topped with 1T rainbow sprinkles. DELICIOUS! Rich! (We cut them into 9 squares instead of 16, hehe)
Thanks Katie!