Love vegan desserts? Try vegan chocolate chip cookies, vegan blondies, and vegan cookie dough. These brownies are proof that vegan desserts can taste like the real thing. After months of recipe testing, I’ve developed what has been awarded as the best vegan brownies you’ll ever eat. They have crackly tops, gooey centers, crisp and ever-so-slightly cakey edges, and pools of melty chocolate throughout. Trust me, this vegan brownie recipe is such a keeper, even non-vegans are OBSESSED.
Why I love this recipe
Perfect texture. Gooey, chewy, and loaded with tons of chocolate chips. One bowl. Everything is made in one bowl, so clean-up is a freeze. No strange ingredients. No milk or milk substitutes are needed, including soy or almond milk. Also, no black beans, chickpeas, or sneaky ingredients that should NOT belong in desserts.
Ingredients needed
Unlike other vegan dessert recipes, these ones use simple pantry staple ingredients and nothing hard to find. Here is what you’ll need:
Flax Eggs– The best egg substitute to use for these brownies. Black Coffee- My secret ingredient! Coffee brings out the chocolate flavor, with no taste of coffee at all. Chocolate Chips- Skip the expensive store-bought kind and make your own vegan chocolate chips. Coconut Sugar- To sweeten the brownies and give them gorgeous crackly tops! White or brown sugar also works. Vegan Butter– Be sure to use good quality vegan butter, preferably from a stick. Vegan butter from a stick contains less added water, which yields a better brownie texture. I adore Miyokos butter which seriously could have me fooled for the real thing. You can also use vegan margarine. Vanilla Extract- A must for any good brownie recipe! All-Purpose Flour- Also known as plain flour, I used gluten-free all-purpose flour, to keep these brownies gluten-free, too. Cocoa Powder- Unsweetened and natural cocoa powder. Dutch processed cocoa will also work but sometimes can affect if the tops become crackly. Baking Powder- Leavening agent to help the brownies rise. Salt- Just a pinch to bring out the natural sweetness.
How to make vegan brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep the flax egg. Start by preparing the flax egg by combining the ground flaxseed with the brewed coffee. Let it sit for 10 minutes for a gel to form. Step 2- Make the batter. Next, melt the chocolate, either in the microwave or using a small saucepan over the stove. In a large mixing bowl, whisk together the sugar and butter until smooth. Add the vanilla extract, melted chocolate, and prepared flax eggs and whisk well, until combined and glossy. Sift in the flour, cocoa powder, baking soda, and salt, and mix until just combined. If you like, fold through more chocolate chips. Step 3- Bake. Now, transfer the batter into a greased square pan. Bake the brownies for 27-30 minutes, or until a skewer comes out mostly clean. Remove the brownies from the oven and let them cool completely, before slicing and serving.
Tips to make the best recipe
Do not over-mix the batter. There’s often the fear that brownies may turn out crumbly, and the number one reason for that is mixing the batter a little too thoroughly. You want the ingredients to be ‘just’ combined- Enough that no extra flour or sugar remains. Avoid over-baking the brownies as they continue to cook as they are cooling in the pan. For ultra gooey brownies, remove them around the 30-minute mark. If you’d prefer more chewy vegan brownies, keep them closer to 35 minutes. For easy removal, keep an inch of extra parchment paper/baking paper hanging over the sides. Once your brownies are ready to cut, simply remove themfrom the pan and slice.
Dietary swaps and substitutions
These brownies are super forgiving, and can easily be adapted for various diets or ingredient swaps.
Make it gluten-free. Swap out the flour for gluten-free all-purpose flour that has added xanthan gum. Cut the sugar. Use a sugar substitute, like a brown sugar substitute. You can use swap out the chocolate chips for sugar free chocolate chips. Add frosting. A simple dairy free frosting or, for a healthy twist, a healthy frosting. Use different egg substitutes. Flax eggs work best, but you can also try one of these egg substitutes for baking. Add mix-ins. Fold through some chopped walnuts, vegan white chocolate, or even candy bits.
Storage instructions
To Store: Store leftovers in the refrigerator, to ensure they remain fresh. They are super gooey and fudgy, so the chilled temperature will ensure they don’t spoil. To Freeze: Wrap them in parchment paper individually, and place them in a ziplock bag and store them in the freezer. They will keep well frozen for up to 6 months.
More vegan desserts to try
Vegan cinnamon rolls Vegan chocolate cake Vegan banana muffins Vegan double chocolate cookies
Originally published February 2020, updated March 2024
