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
4.85 stars (525 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 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 16 brownies


  • 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


  • 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.



  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.


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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  1. What is amazing about this recipe is that it gives me a shiny crackly top, everytime ive done it, when other cocoa brownie dairy recipes ive made that say ‘there will be for sure a crackly top!!!” never do! I also have never worked with flaxseed and was quite … suspicious of it at first but it works so well.

    other than the amazing texture and flavour!

      1. Hi Nora!
        Can I use Bob’s 1-1 gluten-free AP flour instead? Or do you recommend you glutenfree brownie recipe more than this one?

        1. Hi Kate. I’ve used a gluten free mix before, as well as King Arthur Measure for Measure flour. They worked well. Hope this helps, and happy cooking!

  2. Made these for a vegan friend, ive never used flaxseed or done a tonne of vegan baking (as opposed to the tonne of dairy baking) so i was a bit unsure of when it was done. My oven is a bit screwed up too, so its always a bit of a nightmare.
    I cooked for 30 minutes and it was cooked (might have cooked for an additional 5 in hindsight as they were slightly underdone.
    I added biscoff spread and crushed biscuits to the the top, and it was absolutely delish!
    Would have no idea it was vegan! super fudgy super rich. not cakey at all. YUM! making it again right now, will cook for another 5 and let you know how it goes!

    1. Hi Aokey. Sounds like you are in the brownie mode, and I’m glad you’ve chosen my recipe! The biscoff addition sounds amazing! Thank you for sharing your experience and ideas!

  3. I made these last night! So amazingly delicious! I only had Dutch chocolate on hand, so they’re VERY dark, but still amazing! 

    1. Hi Roma. Yes! There are about 2 “eggs” needed in this recipe. You will need the equivalent for 2 eggs of a powdered egg replacer.

    1. I don’t think oat flour or ground almonds (almond flour) will work well here, but a quality gluten free flour mix will work quite well.

      1. Tried making these today and my batter came out very dry and thick; a mound when I tried to “pour” it out. Not sure what I got wrong; followed the measurements and instructions. ?

        1. How did you measure the flour? It you packed it too tightly in the measuring cup you probably had more than needed. You are supposed to fluff up the flour and then gently scoop until you get a cup. Recipes with weight measurements don’t have this problem

  4. Hi Nora! I’ve made these before and they are just DELICIOUS! I want to remake them but with butter and einkorn flour. Both are easier for my husband to digest. How would I adjust the measurements to make these? 

    1. Hi Paula, I’m so glad you’ve enjoyed the brownies before, thank you! I haven’t tried making them with real butter so I don’t know how they will turn out, but probably fine. But I’m not familiar with einkorn flour and I don’t know if it will work well or how much to use. I’d probably try replacing it one for one, but I can’t guarantee how they will turn out. If you try it, report back! 🙂

  5. All my friends enjoyed the brownies very much! The best comment/ compliment  from a non-vegan: “Are you sure this is vegan?”. It’s that good! This will be my go to brownies recipe. Tq!

    Question: the brownies did sink a bit in the middle and cracked at the sides. Any idea why?

    1. I’m so glad you and your friends loved the brownies! Thanks so much for your wonderful review! Sinking in the middle can happen when the batter is overmixed, which is likely to happen after you add the flour and dry ingredients. It’s important to mix them in very gently and until the batter JUST comes together. I hope this helps!

  6. Can you help me troubleshoot these? I’m so excited to make this work but after 4 tries it is so gooey and won’t firm up like normal brownies. I’m sad and frustrated and unsure what to do. All your other recipes I’ve tried turn out flawless and incredible so I keep thinking the problem is me, especially with all the rave reviews. I’m following it as exactly as it’s written. Help! Pls❤️

    1. Sorry you’re having trouble! Are you sure you’re following the recipe exactly, including the pan size and regular flour, sugar, etc? Make sure to measure everything accurately as well. What kind of butter are you using? Hopefully I can help! These brownies are fudgy and gooey, but once they cool they aren’t as gooey, if that makes sense. But if you are looking for cake like brownies, this is not the recipe you want!

  7. Truly amazing recipe! I used the plant based “Just Egg” liquid substitute equivalent for 4 eggs (1 C) and the brownies were wonderfully moist and chocolatey. 

  8. Hi Nora,

    For the Best Ever Vegan Brownie recipe, I do not see the flax eggs as noted in your instructions. Is it supposed to be and how many?

    1. Hi Kris. The flax is the first item listed under ingredients. 4 tablespoon ground flax and 1/2 cup water. I hope this helps!

      1. The brownies will have the best flavor when you make them with both granulated white and brown sugar, but you can just use one of them in a pinch.

  9. I’ve made these 3 times now, they’re amazing! I was looking for a fudgy brownie, not cakey, and these are perfect. I don’t have an 11×7 pan, but I’m using 2 9×5 silicon bread pans and it seems work work well. Thank you for the recipe!

    1. You are welcome, Nicole! I am so glad you are loving the brownies! Thank you for sharing your wonderful feedback and experience!

  10. Can you substitute oil for the vegan butter? 
    This recipe sounds very similar to the sourdough discard brownie recipe i use.  Have you ever tried adding sourdough discard to the recipe?
    Have you every added chili powder and cinnamon to the recipe?

    1. I’ve never trying adding sourdough discard, no, or chili powder and cinnamon but that sounds fun. You might be able to sub oil, I’ve used coconut oil and it does work. They are a bit greasier to me with oil.

  11. I’d like to make these to use in vegan brownie ice cream sandwiches! Do you know how/if these freeze well?

    Also the pan size is not common. What is the best standard US pan size I should use to make them as written?
    I don’t want to make them overly thick or thin by using a different pan size but 7 x 11? Who has that! Is 8 x 8 or 9 x 9 the best option?


    1. The brownies do freeze well, though they are quite hard straight from the freezer so I’m not sure how that will go. 8×8 or 9×9 work as well, I’d go for 9×9 if you can. Hope that helps!

      1. I want to make these ahead, so am glad that they freeze well. How do you recommend serving them? Thaw on the counter? Warm in the oven? Thanks!

  12. I want to use “Just Egg” substitute, but don’t know the equivalent in this recipe. Is the flax egg 2 or 4?

  13. These are so good! I made them twice. I swapped the water for coffee and it gave them such a nice subtle flavor that enhanced the chocolate. Cut out a 1/3 of the butter and replaced it with some oatmilk. Also went with just one cup of sugar, all brown. The texture came out perfect, dense and rich. Mine were probably slightly more cake like because I reduced the butter. Thanks so much, this will be a regular rotation in our house! 

  14. I have been wanting to use up my ground flax, so I may have to make a double or triple batch of these. Ahem. Just to use up the ground flax, of course. 🙂  Thank you for all your diligent research and testing!

  15. They are absolutely amazing, fudgy and delicious! We used GF flour and it worked so well! 
    Best brownies (bought or homemade) we ever had ! Added some Biscoff on the top for extra flavour ?

    1. Ho Gosia. Thank you for sharing your wonderful feedback and review. I like the idea of Biscoff on the top! I’m thrilled that you loved the brownies and that they were a hit!

    1. Hi Roma. The type of sugar you use in a brownies recipe is super important. Brown sugar is more moist and subbing it will change the recipe a lot. I hope this helps!

    1. It’s more like 4 eggs substituted, but it’s not exact and I don’t know for sure it would work the same with eggs.

  16. My husband’s favorite dessert is brownies. He is not vegan. He has devoured half the pan already. Note to self: next time, double the recipe.

    1. How fun! I’m so glad the brownies were a hit with your husband! Thanks for sharing your wonderful and fun feedback!

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