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!
These brownies are proof that vegan desserts can taste like the real thing.
Are brownies vegan friendly?
Contrary to popular belief, brownies are suitable for a vegan diet. Simply omit the eggs and dairy and you are all good.
Why this vegan brownie recipe will be your favorite-
- Gooey, chewy, and loaded with tons of chocolate chips.
- Everything is made in one bowl, so clean up is a freeze.
- No milk or milk substitutes needed, including soy or almond milk.
- No black beans, chickpeas, or sneaky ingredients that should NOT belong in desserts.
How to make vegan brownies
- 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 the gorgeous crackly tops! White or brown sugar also work.
- Vegan Butter– Be sure to use a good quality vegan butter, preferably from a stick. Vegan butter from a stick contains less added water, which yields a better brownie texture. 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.
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.
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.
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.
Dietary swaps and substitutions
- 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 2 ingredient 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.
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 from the pan and slice.
Storing and Freezing 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.
To enjoy brownies warm and gooey, heat in a microwave for 30-45 seconds, and top with some coconut whipped cream or enjoy as is!
More brownie recipes to try
Frequently Asked Questions
Contrary to popular belief, vegan desserts aren’t necessarily healthier than traditional ones. They contain just as many calories, fat, and sugar, if not more. If you’d like a healthier dessert, try healthy brownies.
When made with gluten free flour, this dessert is suitable for celiacs.
Most commercial brownie mixes require eggs and/or butter in them to form the batter. However, you can replace the eggs with an egg substitute and the butter with a butter substitute.
Vegan Brownies (Award Winning Recipe!)
- 2 tablespoon ground flaxseed
- 6 tablespoon brewed coffee can use for water
- 2 cup vegan chocolate chips divided
- 1 cup coconut sugar * See notes
- 6 tablespoon vegan butter
- 1 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons all-purpose flour can use gluten-free all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup cocoa powder
- 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.
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