Vegan Brownies


5 from 1899 votes
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These vegan brownies are truly the best. Fudgy and gooey in the middle with the crackly tops, they are easy to make and use simple ingredients!

Love vegan desserts? Try vegan chocolate chip cookies, vegan blondies, and vegan cookie dough.

vegan brownies.

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.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make vegan brownies
  4. Tips to make the best recipe
  5. Dietary swaps and substitutions
  6. Storage instructions
  7. More vegan desserts to try 
  8. Fudgy Vegan Brownies (Recipe Card)

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. 

vegan gluten free brownies.

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.

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. 

fudgy vegan brownies.

More vegan desserts to try 

vegan brownies recipe.

Fudgy Vegan Brownies

5 from 1899 votes
The BEST vegan fudgy brownies recipe that are made in one bowl- no oil, no milk, no dairy but ridiculously gooey! Crispy tops and fudgy in the middle. Watch the video below to see how I make this in my kitchen.
Servings: 12 brownies
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes




  • Preheat the oven to 180C/350F. Line a square pan with parchment paper and set aside.
  • Prepare your flax egg by combining your ground flaxseed with your brewed (chilled) coffee. Let it sit for 10 minutes, to form a gel.
  • In a microwave-safe bowl or stovetop, melt one cup of chocolate chips of choice. Set aside.
  • In a large mixing bowl, add your vegan butter and coconut sugar, and whisk well. Add in your prepared flax eggs, melted chocolate, vanilla, and almond extract, and mix well, until glossy.
  • Sift through your flour, baking powder, salt, and cocoa powder and mix until just combined. Do not overmix. Fold through the remaining chocolate chips.
  • Transfer your brownie batter into the lined pan. Bake your brownies for 27-30 minutes.
  • Remove brownies from the oven and let cool completely, before slicing into 12 pieces.


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. 


Serving: 1BrownieCalories: 195kcalCarbohydrates: 24gProtein: 3gFat: 11gSodium: 281mgPotassium: 63mgFiber: 3gSugar: 24gVitamin A: 267IUCalcium: 51mgIron: 2mgNET CARBS: 21g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published February 2020, updated March 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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