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
4.84 stars (567 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. I have made this recipe so many times that i’ve almost got it memorized. A great go to for a delicious, satisfying chocolate fix that everyone loves. When it’s a brownie kind of day, make these. You won’t be disappointed.

    1. Yes, you can use ground chia seeds instead of the flax or replace the flax eggs entirely with a powdered egg replacer.

  2. I’ve made these a couple of times now and my whole family eats them up within a day lol they are delicious and the best recipe out there for vegan brownies! Thank you again for sharing your wonderful recipes😊

    1. You are welcome, Robyn! How terrific the brownies are a hit with your family! Thanks for sharing your awesome feedback! Happy cooking!

  3. My Brownies were burnt after 10 minutes, why is that???? I did everything according to your recipe!!!!!

    1. I’ve never had this happen, so it’s hard to know what went wrong without actually being there. Were the brownies too thin? Was your oven too hot?

  4. These brownies are amazing.
    Every recipe I have tried from Nora cooks has been delicious.
    Thank you and please keep them coming!

  5. These brownies are far and away our favorite brownies to make. We substituted carob chips for the chocolate chips and they are still amazing! Highly addictive too. We even enjoy the pre-baked batter. This site is our go-to for quality, delicious vegan recipes. Thanks Nora!

    1. You are welcome, Patrick! I appreciate you guys using my recipes! Thank you for your fabulous feedback!

  6. This was so thick it was hard to mix the dry into the wet since so little moisture and very hard to spread.

    1. I don’t have much experience in high altitude baking, so I suggest following any general advice for high altitude baking. I can’t say for sure what would work best for this recipe, sorry!

  7. These really are the best brownies – Nora NEVER misses!!! These brownies have been requested at every one of my family gathering’s since making them a year ago. 1000/10 ⭐️

    1. Hi Courtney. I’m thrilled the brownies are a big hit for you! Thank you for your fabulous feedback and review!

  8. Works great with carob! I can’t have caffeine but these are totally delicious with carob powder and chips instead of the chocolate. My non-vegan friends couldn’t believe they were chocolate-free!

    1. Thanks for the carob information, Emily! I’m so glad the brownies turned out delicious! Thanks for sharing your terrific feedback and review!

  9. Can I make these with a different egg replacer, say bobs red mill? I do not like flax at all..

  10. Full disclosure, I thought the brownies didn’t turn out. I had made them for a friends birthday. They looked super greasy on the bottom and gooey so I left them behind.

    I placed them on paper towel and left out on a cutting board, thinking maybe my husband would pick at it a bit, instead of throwing it out.

    Turns out they were delicious! Ended up bringing them to a family event and they were demolished, nobody could believe they were vegan. My grandma, who used to be a pastry chef, said they were “perfect, exactly like a brownie should be”.

    I still think I under baked, but guess I’ll have to make them again for my friend who missed out, and know the family will be expecting them again. ❤️

  11. Fantastic recipe! My grandson has egg and dairy allergies so baking successfully is a challenge, especially brownies. I used Blue Bonnet Plant Butter, Ghirardelli’s cocoa, and oat milk chocolate chips. Everyone loved them. I used an 8×8 pan and baked for 40 minutes. I could have baked a little longer but they came out fudgey and delicious. The 7×11 pan called for in the recipe would have been perfect…my DIL didn’t have one so we used the 8×8.

      1. I’m planning on making this recipe over The Weeknd but I don’t have 7×11 baking dish, can I a different one?

        1. Sure! You can make the brownies in a 9×2 square pan or a 13×9 pan (they’ll be thinner in a larger pan) instead.

  12. Oh. My. Goodness! I made these for my vegan’s friend’s birthday and they were unreal! Had that chewy texture that I love and tasted amazing. I used Fry’s cocoa powder, no chocolate chips and added pecans. I also made an icing with vanilla, icing sugar, vegan butter and a touch of coconut cream and it was amazing. Seriously loved this recipe!!

    1. Hi Ange. Your brownies sound amazing! Thanks for sharing your amazing feedback and review! Happy birthday to your friend!

    1. Hi Sharon. I store them on the counter and they are good for a few days, maybe 4-5. You can refrigerate them for longer, or even freeze brownies if you have a lot leftover. Hope this helps!

  13. This is an absolute winner. I love all your recipes but this is the one people obsess over and always ask me for the recipe. You’re the best Nora ❤️

    1. Hi Louise. How awesome the brownies are a hit with friends and family! Thanks for your fantastic feedback and review! I appreciate you using my recipes!

  14. Excellent recipe. These are almost exactly like my forty year old recipe classic old fashioned Kate Hepburn brownies (butter/dairy)! Perfect in every way. I didn’t read fully through every comment and ended up with a very thick batter – of which I “corrected” by adding a bit of water to thin for easier spreadability. They came out just fine- good enough that everyone loved them- vegan and non-vegan. I’ve since many several times- substituting with date and coconut sugar for the brown sugar and reduced cane sugar by 1/2. Also tried with coconut flour (this change makes it more cake like) and gluten free King Arthur mix. This was a very forgiving base recipe for those inclined to not follow recipes to the T.😉BUT this one is perfection as is! Sooo many goid vegan brownie recipes out there including more on this site but IMO this one is the best one- and better than most non vegan recipes. Thanks!

  15. I had to make a few substitutions with what I had on hand (chickpea and oat flour instead of ap flour, coconut oil instead of butter, and stevia, still used the regular brown sugar) despite having to make substitutions this was the best vegan brownie recipe I have ever made!

    1. How wonderful that the brownies turned out wonderful for you, even with the substitutions! Thanks for your wonderful feedback and review!

  16. The recipe says to pour the batter into pan, but my batter is very thick and must be spooned and pressed down to level in the pan (even after reducing amount of sugar to 1 cup). Definitely not pourable. Is this normal? I’ve double-checked the amounts I’ve used and it *seems* like they were correct.

    Thanks for all your recipes! My kids are ethical vegans and I’m so relieved to have your site as a resource.

    1. That’s correct, Lynn! The batter is quite thick and not runny, like cake batter. It’s very thick going into the pan. Happy baking!

  17. Has anyone tried to make these brownies with Stevia and no sugar? If so, how much would you use? These look amazing!!

  18. Great recipe! Really easy and they turned out perfectly and went down a treat with my partner, kids and in laws! Will defiantly be making them over and over again! 😊

  19. I’ve made this recipe about 10 times. Noone has ever not gone crazy for them, even vegan skeptics.
    Up vegan brownies! I can’t stop eating them!

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