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 (470 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


  • 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. This recipe is the first time I’ve ever been able to make brownies that were edible! (And they were a lot better than just edible, too!) Even my dessert-hating partner loved them. They were fudgy rather than cakey, but they aren’t underbaked tasting. I wound up using egg replacer instead of flax seed, and they still turned out awesome.

    1. It’s great to read that your brownies turned out, and that your partner loved them! Thanks for sharing your great feedback and review!

  2. Nora, Nora, Nora.

    What the heck am I going to do?! Once again, and to the surprise of absolutely no one, this recipe is perfection. You knocked it out of the park. I probably could have baked mine for a few minutes longer, but I adore a borderline undercooked baked good, especially cookies and brownies, and these were hands down the best brownies I have ever had. These brownies are so rich and decadent it’s actually quite difficult to eat more than one!

    1. Hi Kaela! I am thrilled that you love the brownies! Your kind words mean a lot! Thanks for taking your time to share your amazing feedback!

    1. Did you use a smaller pan or anything like that? They often don’t seem done in the middle, but as they cool they will firm up.

  3. Hi Nora! In my pre-vegan days I made The Best brownies and after trying different vegan recipes I gave up because none were as good….until I came across your recipe. I’ve been making these for years and they are everyone’s favorite – vegan or not.
    I do have one question. I make these in a glass 8×8 pan. When they come out of the oven, everything is fine. When they cool, the edges are raised. Why is that?

    1. Hi Jill. I’m so glad that you are loving the brownies! 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!

  4. Sooooo amazing!! I cooked them longer than I should have because I baked them in a shallower pan (did 20 minutes but wasn’t sure they were done so I put them in longer). So they just were hard and crunchy but the inside was so delicious and fudgy!!!!

    How can you tell when the brownies are done cooking? I know it mentions when they are bubbling and hot, but are there any other cues to look for?

  5. If ever I’m baking I always go to you first for a recipe Nora! I love these brownies but I forgot to fold in the half a cup of chocolate chips so obviously they’re not as gooey as I would have liked them to be inside plus I think I overcooked them a little bit. Still they’re amazing so thank you I can always count on your recipes being not only easy to make but always really good.

    1. Hi Lorraine. I appreciate you using my recipes, and am glad you are loving them! I hope you’ll try the brownies again with the chocolate chips! Thank you for sharing your terrific feedback! Wishing you happy cooking!

  6. I tried these and they came out brilliantly! I used slightly different brands (I’m not in the US) and they still worked really well! I substituted walnuts for the chocolate chips since that’s what I had to hand and I would definitely make them again 🙂
    My only question would be whether it’s possible to substitute the flour to make them gluten free as well? If so is there a particularly type of flour that anyone has tried that works?
    Thanks again for the wonderful recipe!

    1. I’m so glad you liked them! As for the gluten free flour, I’ve used a gluten free mix and King Arthur Measure for Measure GF flour with good results. Any quality gluten free flour mix should work quite well.

  7. Found this yummy looking recipe and would like to make it for my dad today for his birthday. I don’t have any Earth Balance on hand but have Miyoko’s vegan butter. Will this still work? Thanks for any guidance!

  8. Hi Nora!

    If I wanted to make these in a muffin pan would this change the baking time and temperature? Please let me know! Thank you

    1. Hi Lilly. I have never tried baking these in a muffin pan. They would probably need to bake about 20 minutes at the temperature indicated in the recipe.

  9. I always love your recipes and I’m so excited to try this one. I only have a 8×8 or 9×13 pan. Which would work better for this recipe? How would you adjust the baking time?

    1. Hi Sarah. Thank you for using my recipes! I’m glad you are loving them! Both sizes will work, it just depends on how you like your brownies. In the 8×8 pan, the brownies will be fudgier, especially the middle ones. They would need to bake about 40 – 45 minutes. In the 9×13 pan, the brownies will be thinner/flatter and will not need to bake about 25-30 minutes. Enjoy!

  10. These are the absolute best brownies! They can be very gooey if you jump the gun and try to cut them before they’ve fully cooled. Everyone in the family loves them and can’t believe they are vegan.

  11. I’d like to try this with applesauce since I have this ingredient often on hand. How much applesauce would you recommend to use in this recipe? Thank you 🙂

  12. Looks like a great recipe! Could you turn these into mini brownie bites by spreading the batter thinner and baking them for less time? Thank you!

    1. Hi Anna. You can make them in a 13×9 inch pan, which will make them quite thin, and they will need much less time to back. You could also bake them in mini muffin pan to make mini brownie bites. I have not tested this, however, I have received comments from bakers who have. I would say bake about 10 – 12 minutes if using a mini muffin pan. I hope this helps! Enjoy!

  13. Hi Nora,

    Great recipe. I use all the Trader Joe’s products you mentioned. Can I use the same recipe for the 1:1 gluten free baking flour from Trader Joe’s? What should I adjust?

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