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!

3 stacked vegan brownies recipe

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.

looking down close up of 1 vegan brownies recipe

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!

vegan brownies batter in pan with parchment paper

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.

many vegan brownies lined up

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.

close up 3 stacked vegan brownies

If you like this vegan brownies recipe, you may also want to check out these “best” dessert recipes:

The Best Vegan Chocolate Cake

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!

3 stacked vegan brownies recipe
4.88 stars (468 ratings)

Best Ever Vegan Brownies Recipe

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!
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 16 brownies

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

  1. To sift, either use a sifter or a fine mesh strainer also works.
  2. 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.
  3. 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. 
  4. 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. 
  5. You may also use dutch processed cocoa powder for slightly different results. They will be a little less fudgy, and darker in color.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 43g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 125mg | Potassium: 148mg | Fiber: 3g | Sugar: 31g | Vitamin A: 270IU | Calcium: 49mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. I love these they are amazing but they kind of catch fire every time I microwave them its the only food that does that it’s okay though cause I find it really funny haha I have to microwave in intervals. Love them a lot tho 🙂

  2. Another amazing recipe Nora. I’m officially a fan! My husband gobbled these up. The satisfaction that I get creating delicious food for my husband, makes every attempt to cook worth it! God bless you and your family! Cooking is my new happy place! 

    1. Hi Rachelle. I love that you are getting such joy out of cooking! Thank you for using my recipes, and for sharing your great feedback. I’m thrilled you guys loved the brownies. Wishing you a lot more happy cooking!

  3. I’ve tried veganizing my favorite brownie recipe and it never quite turned out right. These brownies came out amazing on the first try and i definitely have a new favorite recipe! 

    1. I’m so happy to hear you love the brownies! I love their chocolate goodness as well! Thank you for sharing your wonderful feedback!

  4. I have a vegan granddaughter so I’m always searching for great recipes for her. I found the batter very dry . I added a bit more water. Researching egg substitute with flax states a 3 to one ratio. 1 tablespoon flax 3 tablespoons water. I’ll know next time I make these. They are very chocolatey & chewy. Thank you for the recipe.

  5. Hello there ??,
    I really love your recipe for these brownies ? ?. I did have a question about the egg substitute. I’m using a product called Neat egg and I wanted to know how much would I need to use in place of 8 tablespoons of ground flaxseed. From the mix I’m using it takes 2 tablespoons of water and 1 tablespoon of the Neat mix to make 1 egg.

    1. Hey Mj! This recipe calls for 4 tablespoons of flax, which replicates 2 real eggs. If you need to replace 8 tablespoons of flax, then you should need 4 tablespoons of Neat mix + 8 tablespoons of water. Hope this helps!

  6. Earth Balance contains palm oil. ??

    In the USA you can use palm oil free vegan butters from: Miyoko’s, Wayfare, Kite Hill or Naturli. If you are in the UK you can use these palm oil free vegan butters: Mouse’s Favourite, Pips (Wales), Nutcrafters or Naturli. 

  7. …had a mishap with my oven, got two batches mixed up and ready to bake/in pans(for tomorrow the 4th of July) can I freeze them until I get the oven situation resolved?
    -tracee

  8. Needed a GREAT vegan brownie recipe for a large party, but had no time to try a recipe first to know if I liked it. After reading all the comments I felt secure enough to just go with a 3x batch of this one (still have a little different ingredients since I live in Iceland and don’t have the same brands) and it was amazing. Thank you!

    1. Hello in Iceland! I’m so glad the brownies turned out great for your party! Thanks for your wonderful feedback!

  9. The cupcakes turned out nice but I added  1/2 soya milk because the batter was too dry. I also only used 2 tbsp of flax powder because I thought it might change the taste . Overall I would give it a 7.5 /10 with my added corrections. ??

  10. I usually love Nora’s recipes, but this was a miss for me. I perfectly measured all ingredients and these brownies turned out gummy, like stick-to-your-teeth gummy. It was so sad to take my first bite after all that hard work mixing up that batter. They’re inedible to me, which is incredibly rare. Maybe other people like that texture, but i like a more of a fudge texture in my brownies, not a caramels or taffy texture. 

    1. That’s too bad, Savannah! These brownies are usually very fudgy and soft. Brownies can, however, become gummy if the batter is overmixed or when they’re baked in a glass baking dish. I hope it goes better next time!

  11. I must have done something wrong, but I can’t see what. I followed the recipe exact, checked everything multiple times… even using Earth Balance, but the dough came out SO dry and dense. I needed to add about a cup of almond milk just so I could combine everything. I wonder what happened 🙁

    Still gave it 4 stars though because the brownies came out really good. I think the added almond milk made them more cakey, which was fine because they were still a bit fudgey too. 🙂

    1. Did you use a different flour by chance? And are you sure you measured everything correctly? The batter is thick and takes a few minutes to stir, for it to all come together. But it should not be too dry. Adding milk does make for cake like brownies, so avoid it if you can. Just mix with arm power until it’s a thick brownie batter, and measure correctly. Hope that helps!

    1. There are about 2 “eggs” needed in this recipe. That should mean you’ll need 2 tablespoons of a powdered egg replacer.

      1. Thank you so much for replying. I made these last night and they turned out perfect! Will be keeping this recipe for the future!

  12. I almost had a conniption fit when I thought I lost this recipe! Found it in my inbox. *Whew.* These brownies are wonderfully decadent, chewy and leave ABSOLUTELY NOTHING on the table as it pertains to a satisfying brownie. Baking up a batch for a MDW get together and will be pairing with yogurt based gelato.

    1. Thank you for sharing your wonderful feedback! I’m so glad you love everthing about my brownies! They sound so good with the gelato! Wishing you happy cooking!

  13. I’ve made these brownies MANY times and they are consistently excellent. I always use Trader Joe’s chips and cocoa. My vegan immediate family and very non-vegan extended family absolutely LOVE them! Thanks for sharing this BEST ever recipe.

    1. You are welcome! I’m glad the brownies are a hit with your family! Thank you for using my recipes, and for sharing your fabulous feedback! Happy cooking!

  14. Can you bake these in a metal (disposable pan)? I’m making these for works and will need multiple batches but know brownies work best in glass. 

  15. I do not have a 7×11 pan. I have 8×8 or 9×13. Would either of those work instead? Thank you so much. I’d like to make these for a party next week.

    1. Hi Margaret. 8×8 will work. Note that they will be fudgy, especially in the middle. They might need just 5 more minutes, if that. You can make them in a 13×9 inch pan, but they will need much less time and they will be quite thin. I hope this helps!

  16. I made this with butter made with jackfruit, came out really well , reduced sugar by 1/4 cup and used Aqua faba instead of water and omitted the flaxseed.

    1. Thank you for sharing your feedback and ideas! I’m so glad the brownies came out well with your substitutions!

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