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.Â
- 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.Â
- 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.Â
- You may also use dutch processed cocoa powder for slightly different results. They will be a little less fudgy, and darker in color.
Hi Nora,
Will this recipe work id baked in mini muffin tin instead of a pan with adjustments to the time baked?
That would probably work. I’d say only about 10-12 minutes in a mini muffin pan.
I rarely comment on recipes, but these are without a doubt the best vegan – actually best of any variety – brownies that I have made. I always get huge praise when I make these for people, thank you so much for this amazing and easy recipe. The only change I make is to use coffee in the flax eggs, as it gives them that extra chocolatey , special something.
Hi Lauren! You are welcome! Thank you so much for taking time to share your wonderful comments and ideas! I am so thrilled you love the brownies, and that you claim them as being the best! Happy holiday cooking!
I’ve already reviewed these and they are so amazing! I make them pretty regularly. Â I ran out of chocolate chips this time (miscalculation for me), so I ended up using 3/4 cup of chocolate chips, and 1/4 cup of halva (cut up into small blocks). Â It was a fantastic variation!
Thank you for sharing your comments and ideas, Minnie! I’m so glad you love the brownies!
is it ok to use regular eggs?
Hi Sonja. I have not tried it with regular eggs, however it would probably work. You would need 4 eggs. Let me know how it goes for you!
Made these for a coworker, she loved them and was shocked they were vegan. I never saw a 7×11 pan so I used my 9×13 and baked for 30 minutes. They were soft and gooey but thin.
I don’t have a 7×11 pan. Will an 8×8 work? Would I then bake it longer at a lower temp? Thanks.
8×8 does work, the brownies will just be fudgier, especially the middle ones. I’d keep the baking time the same, if anything add 5 minutes. Enjoy!
Made these brownies for Thanksgiving. Followed recipe to the letter. Brownies came out very runny, not at all solid. That being said everyone, including omnivores, tried and raved about the taste and it was all eaten. We served with Oatly vanilla ice cream.
Would love to make again but how do we avoid the wet dough consistency?
Hi Nora!Â
Can I use egg replacer instead of flax eggs? If so, is it a 1:1 swap? I just realized I’m out of flax and I refuse to go to the store the night before Thanksgiving! I’m not that brave 🙂Â
Thanks!Â
AndreaÂ
Hi Andrea. I did try other egg alternatives and none worked as well here as the flax eggs, so I can’t guarantee results with an egg replacer. I also have an eggless brownie recipe in case you’re interested in that! Happy holiday cooking!
Awesome brownies! Thanks for the recipe. Can I make them in advance and freeze them? If yes, what is the best way to defrost and heat them?
I’m glad you love the brownies, Maggie! These brownies freeze well. They will last about 3 months in the freezer. I just usually take a brownie out and warm it in the microwave or let it defrost for a half hour or so before eating. I have never put them back in the oven. I hope this helps!
Hello Nora and thanks for the recipe! Is it possible to replace the flax seeds with chia seeds?
Yes, though I would prefer they be ground up, or you will have whole chia seeds in your brownies. Enjoy!
These brownies remind me of a Ghirardelli box mix from my omnivore days. Such a delicious recipe!
My daughter has several food allergies and this is one of the best eggless dessert I have been able to make (without the vanilla because… well… she’s allergic to vanilla…)
Really good brownie
I’m glad you found the brownies good, and that your daughter can eat them! I know it must be difficult cooking around food allergies! Thank you for sharing your wonderful review!
I love cakey brownies. What makes them more cakey? I’ll give yours a try too. Maybe our cakey levels are the same.
These are more fudgy I would say then cake like. You could try adding a little extra flour, maybe 1/4 cup for cakier brownies. Thanks!
Yup, 5 delicious stars! I’m vegan, I use this as a guide recipe (I always halve sugar in all my dessert recipes), I love them and my non-vegan guests love them, too!
Hi! I’m glad you love the brownies! Thank you for taking time to share your fantastic review and comments! Happy cooking!
Hi nora!! Looking forward to try it?
I cant get vegan butter. Which oil should i use?? Thanks!!
Coconut oil is probably best! Enjoy.
I thought I read “Coconut oil does not work very well in place of the vegan butter; it makes them very oily so I don’t recommend it.” Are you saying in the reply above to use coconut oil?
So vegan butter is the BEST choice, but if someone really can’t use it, coconut oil is your next best bet. Not my favorite, but it does work. Hope that makes sense!
Hello Nora,Â
Can you use monk fruit instead of sugar. Can you substitute flour for almond or coconut flour.Â
Thanks in advance for your response!Â
Hello! Neither almond flour or coconut flour will work for this recipe. Sorry. If you need to you could try a gluten free mix. I have not used monk fruit sugar and am not sure if it would work. Some have commented they did use monk fruit sure, and that it worked well! You could give it a try! Happy cooking!
hi
if i were to make this in a bigger baking sheet ( 35*43cm, so that would be 3x the recipe volume), you think that would work or the center would be undercooked, while the edges are burnt?
thanks for your reply. i was planning to make this for a large group (so basically 4x the big sheet, meaning 16x your recipe…)
thanks dear
Nadja
Hi Nadja. I’m really not sure if it will work or not, as I’ve never tried it in such a large pan. I’m afraid the edges may burn and the middle will not cook correctly. But if you try it, let me know how it goes!
Really delicious brownies ? I used 1/2c white sugar, 1/2c brown sugar, and 1/2c coconut sugar and it was perfect.
Thank you for sharing your great review and comments! I’m glad the brownies were perfect for you!
Has anyone tried substituting a gluten free flour for the all purpose flour, and if so did they turn out well?
I’ve used a gluten free mix before and it worked well. I used King Arthur Measure for Measure flour.
After testing a few other vegan brownie recipes, I would be honest in saying – and agreeing – that this recipe is indeed the “best ever.” I made just a couple of changes. First, I used beer in place of the water when making the flax eggs. Second, I added extra vegan chips. Lastly, a few toasted walnuts provided a balance of saltiness and texture – sorry, couldn’t help myself! Served them at a party and they turned out to be a big hit, even amongst the omnivores. I’ve bookmarked this webpage, shared the link with friends from the party who asked, and will definitely make them again!
Hi Joan! I’m thrilled that the brownies were a hit at the party! Thank you for sharing the recipe with others! Your additions sound delicious! I appreciate you taking time to share your wonderful and very fun review! Happy cooking!
My pleasure, Nora! I really appreciate you, your recipes, and your website. What a great resource!
Joan, what type of beer did you use for the vegan brownies, please? I’m intrigued. 🙂
Hi, Stephanie – thanks for asking. I used a chocolate stout. Yum! I’m planning on making them again for another party this weekend!
For cutting I use a pizza wheel with hot water. Zip up, zip across and cut to perfection.Â
Thank you for sharing!
Oh Nora, another fantastic recipe! They’re going fast! I used half the amount of sugar and five tiny spoons of stevia (the concentrated stuff) and the sweetness was perfect. Thank you!!!
You are welcome! I’m glad that the brownies are a hit! Thank you for taking time to share your great review and comments!
I love this recipe! Can’t wait for my son to try it!
I love this recipe! I can’t wait to bake these for my sister! Would the recipe still worked even if I used sweetened cocoa powder? My sister prefers the sweetened version. Will it mess up the recipe?
I’ve never tried it so I’m not sure, but I think it would end up much too sweet.
I made these brownies yesterday and they are absolutely incredible! So fudgy and chewy. The best brownies I have ever made, vegan and non-vegan. Thanks for sharing!
I’m thrilled you loved the brownies. Thank you for sharing your incredible review and comments!