These vegan brownies are indulgent, fudgy, chewy and gooey in all the right places and studded with chocolate chunks. They are my favorite chocolate brownie recipe!
Good old-fashioned, moist and fudgy brownies made from scratch have landed a spot in the ever expanding collection of vegan dessert recipes!
Rich and decadent, without being overly sweet, these classic homemade vegan brownies are completely dairy free, egg free, healthy-ish, and downright delicious! Easy to make, you can whip up a batch in about 45 minutes.
They’re pretty much fail-proof too. I have made 4 batches of these vegan brownies over the last few days (with minor tweaks here and there), and the whole family loved them all!
Homemade Vegan Brownie Ingredients
It only takes a few simple ingredients to the make my favorite vegan brownies.
- Flour – I used white whole wheat flour here, but all-purpose, spelt or whole wheat pastry flour would also work. Make these vegan brownies gluten-free by using all-purpose GF flour.
- Cocoa Powder – Seek out cocoa powder with no additives, it should 100% cocoa powder. Dutch or natural cocao is fine, and raw cacao powder is great too! Dutched cocoa is treated with alkaline giving it a deep dark chocolate color and milder taste, while both natural cocoa and raw cacao are free from any processing and lighter in color.
- Sugar – Use pure cane sugar, white or brown, or coconut sugar (I used the latter because it’s not as sweet as other sugars and has a caramely flavor). If you prefer sweeter brownies, use pure cane sugars.
- Baking Powder – If you don’t have baking powder on hand, 1/2 teaspoon of baking soda will be fine.
- Non-Dairy Butter – I use Miyoko’s butter, it’s my favorite. I’ve used light flavored olive oil (as shown above), but any neutral oil will work. For oil-free vegan brownies, unsweetened applesauce is terrific!
- Flax Eggs – I love this handy bag of flaxmeal from Bob’s Red Mill (Target carries it a little cheaper, sorry Bob!), it makes having flaxmeal on hand for flax eggs whenever I need them.
- Vanilla – And finally, a dose of vanilla takes just about anything chocolatey over the top!
And for extra brownie love, add chunks of dark chocolate before baking and course sea salt after. It makes for gooey chocolate studded vegan brownie with just the right touch of salt to compliment the subtle sweetness. Complete perfection!
How To Make Vegan Brownies
- Mix: Mix the wet ingredients until combined, add the dry ingredients, mix again as shown above.
- Pour: Pour brownie batter into a prepared 8 x 8 baking dish. Top with optional chocolate chunks as shown below.
- Bake: Place in center of the oven and bake for 25 – 30 minutes.
While you’re waiting for the brownies to bake, enjoy scraping every bit of batter off the side of the bowl!
Tips For Baking The Perfect Vegan Brownies
- Use quality ingredients! With only a handful of ingredients, sourcing the best will make for the ultimate vegan chocolate brownies.
- Make sure your flax eggs have time to set, at least 10 minutes, before using.
- It helps to line your pan with parchment paper. Leave an overhang on the sides to create handles. This way, when your brownies are done, you simply lift by the overhang to pull out the brownies. I use these pre-cut sheets and cut one in half and placed crossed on each other, it fits perfectly in an 8 x 8.
- Wait for the oven to be completely preheated before adding the brownies, placing them in the center of the oven for even baking. Baking time will vary from oven to oven, so use your best judgement.
How Do You Keep Leftover Brownies?
Store leftover brownies in an airtight container at room temperature on the counter for 3 – 4 days. They will stay fresh longer if stored in the refrigerator for up to a week.
Can You Freeze Brownies?
Yes, they freeze beautifully for up to 2 – 3 months. The best to freeze brownies is to let them cool completely, cut them into squares and individually wrap them in saran wrap. Let them thaw in the refrigerator or on the counter for a few hours before serving.
Final thoughts about these vegan brownies:
These are a gooey, fudgy vegan brownie that’s a true crowd-pleaser. They are perfect for parties, potlucks, or just because you deserve to treat yourself to something wonderful!
Serve as is, with a side of coconut whipped cream or non-dairy vanilla ice cream. They’re also great with a tall glass of ice cold no-dairy milk or hot cup of coffee!
For More Chocolate Decadence
- Supreme Black Bean Brownies
- Chocolate Chia Pudding
- Chocolate Cherry Smoothie
- See all Chocolate recipes on TSV!
If you try these easy vegan brownies, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
FAVORITE VEGAN BROWNIES
This vegan brownie recipe is the only no-fail recipe you’ll ever need! Perfect gooey brownies, incredibly fudgy, super easy to make and downright indulgent!
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: Serves 9, 1 brownie per serving 1x
- Category: Dessert
- Cuisine: Vegan
- 1/2 cup (113g) non-dairy butter, applesauce or light flavored olive oil
- 1 1/4 cups (282g) sugar (organic pure cane or coconut)
- 3 flax eggs
- 1 tablespoon vanilla extract
- 1 cup (125g) flour (all-purpose, spelt, whole wheat, or gluten free all-purpose)
- 2/3 cup (65g) cocoa/cacao powder
- 1 teaspoon baking powder
- generous pinch of salt
- 2 oz. dark chocolate bar, chopped
- course salt, for garnish
Preheat oven to 350 degrees F. Line and 8 x 8 baking dish with parchment paper, or lightly grease with oil.
Flax egg: In a small bowl, combine 3 heaped tablespoons flaxseed meal with 1/2 cup water or unsweetened non-dairy milk. Let rest for 10 minutes to thicken.
Mix: In a medium size mixing bowl, add the 1/2 cup butter/oil/applesauce and sugar, mix well. Add in the flax eggs and vanilla, mix again. Add in the flour, cocoa powder, baking powder and salt, mix well to combine. May take a minute or so to completely become mixed.
Pour: Pour brownie batter into the center of the prepared baking dish. Spread to the edges as needed. Optionally top with chopped chunks of dark chocolate or vegan chocolate chips.
Bake: Place in the center of the oven and bake for 25 – 30 minutes.
Cool: Let cool in the baking dish. If you used parchment paper, after 5 – 10 minutes, lift the edges and move the brownies to a wire rack to cool.
Store: Keep loosely covered on the counter for up to 4 – 5 days. They keep longer in the refrigerator, up to 2 weeks.
My favorite butter is Miyoko’s Butter, it is a little more expensive, but it’s quality. I’ve also made these with light flavored olive oil (as shown here) and applesauce with great success!
I find that organic pure cane sugar is much sweeter than coconut sugar. If you’re looking for sweeter brownies, definitely stick with pure cane sugar.
If using applesauce, these are low-fat brownies.