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.Â
- 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.Â
- 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.Â
- You may also use dutch processed cocoa powder for slightly different results. They will be a little less fudgy, and darker in color.
I loved the Brownies, but when they cooled down they were a little stiff, not most on the inside, I only made half recipe, I used 1/4 cup of water, does it need a little more?
If you cut the recipe in half, you will also probably need to bake them for less time. My guess is they were overcooked and so they dried out. I’ve never tried only making half of this recipe, so I don’t quite know what to tell you as far as how long to bake them if you do. I would suggest making the recipe as written, and then freezing leftover brownies.
I halved the recipe, used 1/2 cup of water instead of 1/4 cup, and baked for the same amount of time. Turned out great!
These Brownies were amazing, so glad I found this recipe and my family loves them!!! Thank you so much Nora!!!
You’re welcome!
These turned out so lovely and fudgy! I also just added about an extra tablespoon of water when mixing the batter (as it was very thick), and baking about 45 minutes total. I will definitely be making again, incredible! Thank you for this recipe!
You’re welcome! Glad it was great!
I am about to make these brownies again for the fourth time during this stay at home advisory. I follow the recipe exactly and it is DELICIOUS! My boyfriend is always begging me to make them and I keep having to say no because you can only eat so many brownies lol. But thank you so much for this recipe that is actually a brownie recipe and not chocolate cake!
You’re welcome! Glad you love them!
I have Chia seeds or Bob Mill egg replacer, which should I use and how much? Essentially how many “eggs” does the recipe call for? Thank you for this!
Either should work, if you use chia seeds make sure they are ground up, not whole. You are replacing 4 eggs. Thanks!
I don’t hve a 7×11 pan.. what other size could I use and would my baking time change?
You can use a 9 x 13 inch pan, and bake them maybe 5 minutes less. Or a 9 x 9, but they will be extra fudgy and thick. I prefer the 9 x 13.
Could chia seeds be substituted for the ground flax eggs?
I think it would work, but they should be ground up, not whole.
Hi! Would gluten free flour work in this recipe?
It works quite well, but they will taste different. I have used Bob’s Red Mill 1:1 gluten free flour and it worked well, they were just a little grainy.
True to their naming, these brownies are indeed the best ever, vegan or not.
While they may not be the healthiest of vegan brownie recipes, they are a perfect example of not having to sacrifice taste to make things vegan (these will beat any boxed brownies, or homemade brownies anywhere you take them). A perfect indulgent treat.
Thanks for the great commen!
Hey!
I tried to make this and used the exact same measurements – but mine turned out a very dry mixture and I had to add more water to get it to the same consistency as yours, which made them turn cakey. I noticed my flaxseed mixture was way thicker than yours. I used brown flaxseed, does that make a difference?
I don’t think the flaxseed would make a difference, I have used golden flaxmeal as well as brown flaxseeds that are ground up. Did you use whole seeds? That might change things. All I can think is you accidentally added a heaping cup of either flour, cocoa or both and that ended up being too much flour. For the most accurate measurement, spoon the flour/cocoa into a measuring cup, then level it off with a knife. But yes, adding water will make them cakey. It’s ok if the mixture is thick, the brownies will still be good, just mix and press it into the pan with your hands.
Wow, these were fantastic! Hands down would make again. Thanks for sharing!
You’re welcome! So glad they were good!
Can i use sunflower oil instead of butter
That will probably work ok, but I haven’t tested it.
I halved the recipe and I subbed applesauce for the vegan butter. So delicious!! There isn’t a recipe I don’t love on your blog ?
Thanks so much! That’s great to hear!
I can’t wait to make these!
Would there be any adjustments needed if using cocao powder instead of cocoa powder?
Do you mean cacao powder? No, no difference, you can use it. Hope you enjoy the brownies!
Hey! Would it be okay to use cacao powder instead of regular cocoa powder?
Yes, that will work fine.
I don’t have flax seed what is the other substitute?will chickpea works?
I don’t know if aquafaba will work, but maybe. I haven’t tested it. You might be able to sub 1/2 cup of applesauce, with slightly different results. Or another egg replacer like Bob’s Red Mill or something.
I had chia seeds that I grounded up and they were great!
How many eggs is the flax egg replacing? I have the Bob’s Red Mill egg replacer. Thanks!
It’s replacing 4 eggs. Hopefully the egg replacer works well! Thanks.
Okay so I’m making these brownies now and the batter was more like a dough. It was so thick I couldn’t really press it out properly in my pan. What should I do in this situation? Or is that normal? I watched the video a few times and my batter was A LOT thicker than shown here. I’m not a baker so I’m not sure what to do here lol. I just love all of your cooking recipes so I thought I’d give this a shot while staying home during this time.
Sometimes my dough is a little thicker, especially if I use coconut oil. But that’s fine, just press it into the pan and bake. They will come out good!
No vegan butter available where I live.
What can I sub this with?
Coconut oil works pretty well. They might be a bit greasier, but it will work.
Nora, can you sub coconut and almond flour and what would be the amounts?
No, sorry I don’t think that would work. Those flours work very differently.
I don’t have ground flax, but I do have Bob’s Red Mill Egg Replacer. Can I do that instead of the ground flax + water? And if so, how many “eggs” am I looking to replace? Thank you!
That should work! You are substituting 4 eggs here. Hope you enjoy them!
Holy smokes!!!! These brownies are chewy, fudge-y perfection!! Thank you, Nora!! You nail it every tine!!!
Thanks so much!
Can I make these without the chocolate chips? Maybe sub in some walnuts?
Sure, no problem!
I made this for my mom’s birthday today. Wow. Wow. Wow! They are ABSOLUTELY FANTASTIC! I’ve never made brownies like this before. My mom said I def stepped up my game and I believe so too. They’re so gooey and RICH! I did use a 9×9, 40min, added chopped walnuts on top and they were soo good.
*I did use unsweetened applesauce, you didn’t meantion in the info weather it was the same measurement or not as the butter. So I added it as the same and it turned out great. Not sure if that was what I was suppose to do.*
So glad they turned out great!
ABSOLUTELY LOVED THEM!!! Chewy and gooey!
That’s so great!
I’ve made these twice so far. The first time was exactly by the recipe. The second time I cut the sugar to 3/4 cup brown and cane sugars each, reduced the chocolate chips to 1/2 cup, and added 1/2 of unsweetened coconut flakes. I sprinkled half the chips and coconut on top. I like the changes.
I used 1/2 cup unmelted coconut oil in place of the butter and did not find that the brownies were too oily as mentioned in the recipe notes. It was very hard to stir, so I ended up adding about 1/3 cup unsweetened macadamia milk to thin out the batter a little. They turned out great!
These brownies are delicious- we topped them with coconut vanilla ice cream… yum! I also used a 9×9 pan and it worked great. Thanks Nora, you’re a genius!!
That sounds amazing! So glad you enjoyed the brownies.