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.
Who makes brownies in an 11×7″ pan!? Would have preferred amounts and cooking times for an 8×8 or 9×13
I have the same question. Mine are in the oven now in an 8×8. I’m going to try for 25 min.
Hi Nora! These look absolutely delicious, I can’t wait to try them. Do you think this would work with Just Egg instead of flax?
Hi Cynthia, I don’t think that will be a problem. Try replacing the flax egg with 3/4 cup of liquid Just Egg.
Hi Nora!
I’m making your recipe right now (they’re in the oven) but the mixture was drier than it looks in the picture so I added a few extra teaspoons of water, but I don’t think it came out the same as yours. I also used Chia seeds instead of flax and made only half of the recipe in a 7×9 pan… will it need the same cooking time or do I add/take a few minutes?
Hi Natalia. The batter is supposed to be pretty gooey, so your brownies could be a little more dense or cakey rather than fudgy if the batter was too dry. I’m sure they’ll still taste delicious! Check the brownies after 40 minutes and if a toothpick inserted in the middle comes out covered in brownie batter, keep them in the oven for a few minutes longer. Hope this helps!
Hi Nora! Can I make these into brownie bites using a cupcake pan? How long would I bake them if I can?
I haven’t tested the brownies in a cupcake pan but it should work! Bake them at the same temperature and check them after 25-30 minutes.
I made these for my daughter’s school in a cupcake pan. I filled the cups half way and cooked them for 22 minutes. They were amazing! Each was a great combo of crunchy on the top, and then a nice fudgy soft part underneath. All the kids and adults loved them. This is a great recipe I have added to my collection.
hi Nora !
Love your recipes! can i sub the vegan butter with oil? its really hard to find vegan butter where i live. If oil doesnt work, what can i replace it with?
Hi Monica, you can try replacing the butter with vegetable oil. Just know that it might make the brownies slightly more oily.
My batter was so dry I could hardly stir it. I used applesauce instead of oil & half the sugar. Could that be why? Next time I will add more water. The brownies turned out extremely dry 🙁
Yes, cutting the sugar in half and using applesauce instead of oil will greatly change the outcome of the brownies. For best results, make the brownies exactly as written.
Amazing! Obsessed with this recipe, I’ve used it quite a few times now and it never disappoints! Thank you for sharing this beautiful recipe, I’ll always come back to this one! <3
Thank you for sharing your wonderful feedback! I’m so glad that you love the brownies! Wishing you lots of happy cooking!
I’m new to plant based eating and was told brownies just don’t convert. But these are amazing! Thick, rich, solid deliciousness. I’ve been making so many of your recipes- so happy I stumbled upon your page?. From all the details/ advice down to the brands you share, they’re all so helpful.
I’m so glad you loved the brownies! Thanks for using my recipes, and for sharing your review and feedback! Happy cooking!
Oh my gosh! These absolutely are the BEST vegan brownies! We manage an egg allergy and brownies have never been a success with our go-to substitutions. I’ll admit to being skeptical of the volume of flax egg, but it totally works! Writing this one down and adding it to our must-make again collection. Thank you so much 😀
I’m so glad you guys loved the brownies! Thank you for taking time to share your fantastic review and comments! Wishing you lots of happy cooking!
Excellent recipe, but needs to be baked way longer! If I bake for 40 minutes the middle completely collapses and is raw. I bake for at least an hour.
All your recipes I’ve tried have been amazing and simple. I subbed GF flour in this one and they were still fantastic. Going to make these again for our friends get together next week.
Hi Lena. I’m glad the brownies turned out great for you! Thank you for sharing your review and feedback! I appreciate you using my recipes, and am thrilled you are enjoying them! Happy cooking!
Hi Lena— which GF flour did you use and did you use the exact same measurements?
Hi Nora
These look amazing and I’m dying to make them, but I just wanted to know how many teaspoons in your tablespoon? Is it 3 or 4 teaspoons? I’m in Australia, but am assuming it’s 3 because it’s an American recipe.
Thanks 🙂
1 US tablespoon is equal to 3 US teaspoons. Enjoy the brownies!
Amazingggggg.. My first time making brownies..so easy. I will turn my nose up at anything boxed..this boosted my confidence. This blog has helped step my vegan baking game up like 10 notches
I’m so glad to hear you are enjoying cooking! Believe it or not, I used to not enjoy cooking all. Once I found the foods I loved, I now love to create recipes and cook! Thank you for sharing your wonderful review and comments! I’m glad you loved the brownies! Happy cooking!
These are fantastic. I’ve made them twice and will make them many more times in the future. Before I was vegan I had a Pillsbury recipe for brownies that was the bomb diggity, it was the standard to which I measured all brownie recipes. I’ve never found another recipe that even came close. Until now. Thank you!!
I feel honored! Thank you for sharing your fantastic review and comments! I’m so glad you found a new ‘bomb diggity’ brownie recipe (I love your description!). Wishing you lots of happy cooking!
Hi Nora,
Thanks for the incredible recipe. I am not a vegan but i love love looovvee your recipes.
Question: if i want to use eggs instead of the flax. Is that possible and how many eggs would i add?
If not possible no problem.
Thank you for your kind words, and for using my recipes! I’m glad you are loving them! 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. Happy cooking!
I accidentally dumped all the chocolate chips in the mix they don’t look as pretty as yours but they take amazing
I’m so glad you loved them! Thank you for sharing your feedback!
Perfect dessert for my family members whom I’m trying to convert to veganism! They adored these brownies on Christmas; they were thick, fudgy, and delicious.
Thank you for your wonderful feedback and review! I’m glad you loved the brownies!
Excellent recipe…used it to put together a vegan Black Forest brownie trifle. Haven’t had much luck with brownies, but this recipe turned out great. Thanks 🙂
Hi Candice. I’m so glad the brownies turned out fantastic for you! Thanks for sharing your great review and comments!
I love brownies. It’s my all time fav comfort dessert and I made it as one of our Christmas desserts. It came out moist and fudgy just the way I like it. The sweetness was just right and it was an easy recipe to follow. Thanks Nora?.
Over the past five years that I’ve been vegan, I have made several of your recipes and each and every one has become a five star favorite for myself and non-vegans alike. You are amazing thank you so much!!!!!
Whenever I need a recipe I come here fjrst. These did not disappoint! I cut the sugar in half and used applesauce instead of the oil and they were perfect! thank you!
Hi Nora. I love your recipes and want to try this but don’t have flax seeds. Could I substitute with ground chia seeds? Thank you.
Sure, that will work fine. Thank you so much!
Thanks Nora. Just to let you know I made the brownies with ground chia seeds and they worked out perfectly. They were made for my non vegan son and he gave the thumbs up and said how fabulous they were, gooey and delicious. Thanks as always for your wonderful recipes, they just work perfectly!
I’m so glad to hear it, Louise! Thanks for letting me know the chia seeds worked well for you in the brownie recipe!
Nora you’ve done it again! Consistently my all time favorite vegan recipe blog. These brownies are fantastic. I love a fudge brownie. I baked in a 8×8 for about 15 or 20 minutes longer. Been vegan for 2 years and have seriously struggled making brownies, they normally are a fail every time but these are truly amazing!!! Thank you!
Hi Kate. Thanks for the love! It means a lot to me! Thank you for taking time to share your fantastic review and comments! I’m thrilled you love the brownies! Happy cooking!
I made these for a vegan friend for the holidays. The batter was so thick I had to add about 1/2 cup more water. They came out fine, really deep chocolate flavor, but I’m wondering why I had to add liquid?
This brownie batter is super thick, but you shouldn’t have to add water or other liquid. Just keep stirring, it will seem dry at first but then it comes together to make a thick but moist brownie batter.
Can I use oat or almond milk instead of water?
You probably could, yes.
Hi Nora! These brownies are my go to recipe, everyone loves them, I love them, delicious. I’m thinking of making them gluten free, have you tried this? Do you know If it would would with a flour or if I could sub with a nut meal? Would it be too oily?
Thanks ?
Elise
Hi Elise. I’ve used a gluten free mix before and it worked well. I used King Arthur Measure for Measure flour. Hope this helps, and happy cooking!