Vegan Brownies

351 comments

5 from 1901 votes
Jump to RecipeJump to Video

This post may contain affiliate links. See my disclosure policy.

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 1901 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

Video

Ingredients 
 

Instructions 

  • 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.

Notes

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. 

Nutrition

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.

You May Also Like

5 from 1901 votes (1,805 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

    1. You could try! I find the results were a little inconsistent with it, as some brands were better than others!

  1. 5 stars
    I LOVE these brownies. I am wheat-free but also can’t eat most gf 1:1 flour mixes. I used 1/2 cup Mochiko rice flour, 1/4 cup + 2 tbsp oat flour, and 1/2 tsp xanthum gum. They needed to bake a few minutes longer than the recipe quoted. These brownies are amazing and were huge hit with even my non-vegan, non-gluten free coworkers. Some of the best brownies I’ve had ever, not just vegan ones!

  2. 5 stars
    I just made this recipe. I did not use 2c of choc chips, just 1c melted and half a cup in the batch at the end.
    In the recipe, it calls for almond extract and baking soda and on the list it says baking powder and vanilla.. Which is correct? I used the ones from the recipe lìst ie vanilla and baking powder.
    Thanku so much for sharing!
    Will let u know how the taste is.
    Ps I used spelt flour.
    Gave u 5 stars cause batter tastes yummy.

    1. 5 stars
      @Jacqueline Cohen I made these and though they were great. the fudginess was on point. However, I was thinking the same thing, reducing the chocolate chips. I had a few folks try it and all said, great but reduce the chocolate and/or make it sweeter. I like the ratio you used. melting 1cup of chocolate and using 1/2 cup of chips at the end. I’m going to try that!! wish me luck.

      PS. I also find that a longer bake is needed. maybe it’s my area, I don’t know. But for me they bake 30-35

  3. 5 stars
    I made the brownies and it was my first time making a vegan dessert. I was pleasantly pleased with how they turned out and tasted. Thank you for this recipe 😇

  4. 5 stars
    Hi I have Bob’s Red Mill egg replacement powder. How would I replace it for this recipe? I am super excited to try this recipe but I want to make sure I make it properly.

  5. 5 stars
    OMG this is a blast. Great recipe. Very delicious. Exceptional. I’m so grateful that you are sharing these yummy recipes with us. Thank you so much. Sending love ❤️

  6. 5 stars
    Definitely the best vegan brownie recipe I tried! I used semi-sweet chocolate chips for the melted portion then dark chocolate to fold in and it tasted great. Made these for a birthday party and nobody even realized they were vegan 🙂 These also taste even better the next day!

  7. 5 stars
    The best vegan brownies I’ve made (and I’ve made a few!) I did 32 minutes in an 8×8 pan. Added 1/2 cup regular chocolate chips and 1/2 cup Reese’s chips. Perfect recipe, thank you!!

  8. 5 stars
    Everyone I shared these brownies with loved them. The recipe was easy to follow. The gluten free folks said the texture was fantastic.

  9. 5 stars
    The instructions call for almond extract, but it’s not listed in the ingredients. Was that a mistake? Something from another recipe, maybe?

  10. 5 stars
    Absolutely the best brownies ever — vegan or non-vegan. They were superb out of the oven but even better the next day after I left them on the counter to cool overnight. I baked them 35 minutes and they were pure perfection. I can definitely see why these are award winning.

  11. 5 stars
    I had to substitute applesauce as I didn’t have any butter, but these still came out deliciously fudgy! I reduced the sugar a bit as well so they aren’t overly sweet. I can’t wait to try this recipe again with real vegan butter!

  12. 5 stars
    Made these for my brother-in-law who flew up to visit because he’s vegan. These are delicious, but a little bit crumbly. I will refrigerate them to try and harden them up a bit more and hope it helps. Thanks for the recipe!

  13. 5 stars
    This was an excellent recipe. Although I made several alterations because of dietary restrictions (vegan- no oil), the brownies came out as advertised: crisp on top, and gooey and moist in the center. I substituted 6 TBS unsweetened applesauce for the vegan butter, and I only had one-half cup coconut sugar so I used that with the addition of 3 TBS dark brown sugar. I also used white whole wheat flour instead of all-purpose, and added 1/4 cup walnut pieces. The brownies rose perfectly, baked through in the stated time, didn’t burn, and came out of the pan nicely. The flavor is very rich and decadent, so I may cut back on the additional chips in the batter next time. Overall, a great recipe which I will add to my collection of keepers.

  14. 5 stars
    These are the best brownie recipe! We can’t get enough. The cup of melted chocolate mixed into the batter is a game changer. Our new go-to recipe!

  15. 5 stars
    This a wonderful recipe. So chocolatey and they keep well in the freezer – had to freeze them to stop hubby eating them all in a day.

    Now my go to brownie recipe – no wonder it won an award.

  16. 5 stars
    This was so delicious! I was working with cold plant-based butter and ended up partially melting it. I emphasize step 4 where it says to whisk well then mix well, but make sure there is not too much air in the batter. Love the crackly top and dense soft chew.

  17. These brownies are indeed fudgy and rich! One question – why is almond extract mentioned in the instructions but not in the ingredient list?

  18. 5 stars
    Hi! Didn’t see how much almond extract to use so I used 1 tsp of vanilla & almond & it twas delish!

  19. 5 stars
    This brownie was so so delicious, I substituted the butter for coconut oil and I I didn’t have vanilla extract but I still give it a 10 out of 10. Best brownie I made thanks to this recipe.

  20. 5 stars
    15 out of 10!!!! Way to go!! When I bake these in India, folks who have travelled overseas tell me they haven’t tasted such good vegan brownies anywhere!! Grateful and God bless!!

  21. 5 stars
    I needed to make a vegan, gluten-free, and soy-free dessert for an event. I tested this recipe a few times to make sure it would be excellent. (How often do you have to eat away from home and they don’t have food you can eat, let alone anything actually delicious?) My 4th batch was by far the best! I tried variations of some made with real eggs, (just for myself because I can have eggs and I love brownies) some with coconut sugar, some with the flax eggs and white sugar. The batch I made with flax eggs and white sugar was so bad that I threw it away. I think I didn’t mix in the flour and dry ingredients enough, and the flax just didn’t work for me. This last time, I used Bob’s Red Mill egg substitute and used mostly coconut sugar and they turned out so amazing!!! I’m very thankful for this recipe and I am sure I will make it many times in the future.

  22. 5 stars
    Hi! The ingredient list has vanilla but instructions say add vanilla and almond extract? Can you explain?

    Can’t wait to try these!

  23. 5 stars
    Wow!! These brownies were better than boxed brownies! I wasn’t sure at first if this would work with the flax eggs but you can’t even tell they are vegan. They are the best ever! I was wondering if Almond Flour would work in the place of regular flour?

  24. 5 stars
    Oh my gosh, I absolutely love these brownies! Thick and rich, and so satisfying! Even my non-vegan friends love them.

  25. 5 stars
    These brownies were a HIT!! I was torn between two vegan brownie recipes and your recipe spoke to me the loudest. I followed the recipe to the letter; except I used cacao powder and sprinkled the top with a bit of Lakanto Powdered Monkfruit Sweetener for decoration. I’m not a coffee drinker anymore; however I really liked the hint of coffee taste with the chocolate. Yum! I will definitely make these again. I brought the brownies to a dinner party later that evening. My friend and her husband happily kept the leftovers. They were kind enough to sent me home with one. 🙂 I’m so glad I trusted my gut.

  26. 5 stars
    These are amazing and a huge hit with everyone who has tried them! I used soy milk in place of the coffee, just vanilla not almond extract and castor sugar instead of coconut sugar and they turned out amazing. Thank you for the amazing recipe!

  27. 5 stars
    This was my first time baking vegan anything and wow, these brownies are amazing!! I made these for graduation, my instructor is vegan and wanted to include him in the celebration. I had several people ask for the recipe.

  28. Hi! What do you think about using coffee for flavour but leaving out the flax seeds and using x2 eggs instead…thoughts?

  29. Hi, Arman.
    I tried it with almond flour, turned out softy gooey, more like a chocolate pudding than brownie 😂. Maybe will try with gluten-free flour with added xanthan gum next time.

    Quick question – do I need to melt the butter/margarine?

    1. Hi Diana! This recipe doesn’t call for almond flour and isn’t even a recommended substitute so I’m not surprised it didn’t work 🙂 The butter should be softened but doesn’t need to be melted.

  30. 5 stars
    I do not see almond extract in the body of the recipe, but it mentions to add it along with the vanilla in the instructions?

  31. Hi there! I would like to use silken tofu instead of flax egg, do you have an amount suggestion how much to use for this recipe? Thx! Lovely greetings from Germany!

  32. Hi! The instructions reference vanilla extract and almond extract in Step 4, but I don’t see almond extract in the ingredients. Does the recipe call for both, and if so, how much almond extract? Thank you!

  33. 5 stars
    Unbelievably scrumptious! Made these for dinner guests tonight, one vegan / one not, both said it was absolutely the best dessert they have ever had. Served them with a dollop of raspberry jelly and coconut whipped cream. Simply delicious!

  34. 5 stars
    These brownies are REALLY fudgy and delicious, but…. way too salty. It’s actually overpowering. I’ll definitely make these again but use only a quarter and sprinkle some extra on top, if needed. Easier to add salt on top at the end than to take it away!!

      1. I am planning on making these tomorrow so was checking the ingredients to make sure I have what I need. I’m wondering what the note on the coconut sugar is? I see it says see note but I don’t see any info on sugar in the notes section

  35. 5 stars
    Thank you for your reply! Sorry I repeated my message! You can deleted the last one! I’ll try to just soften the butter next time and not melt it. Amazing recipe! Best
    -I hope this works as a reply only. 😋

  36. 5 stars
    I am pleased with the results! The recipe is a good vegan brownie. It’s not cake like, but what a true brownie should be like. I even sort of got that crackle top. I did cut the sugar by 1/4 cup. Also I did half reg sugar and half coconut. I used very good quality melting chocolate, cocoa powder and eb for the fat, no coffee and I used AP flour, results were amazing. I’ve been trying to get a good vegan brownie and these are it! My cutting skills is a joke though 🙈. Oh was I suppose to melt the butter? I couldn’t find that anywhere or maybe I missed it. I did end up melting the butter. Best vegan brownie recipe! I will memorize this recipe for future brownies (for when I allow myself to have a small sweet treat). These are no way near healthy, let’s get that straight! But totally worth it. I ended up sending these out with my spouse, for the RN’s at his work.
    -sorry if this is a repeat, I tried to review yesterday, but i don’t think it worked. Best

  37. 5 stars
    I am pleased with your recipe. I made successful vegan brownies today yay! I did cut the sugar by 1/4c and I used ap flour. But these came out so lovely! Probably the best vegan brownie recipe I’ve tried so far. I haven’t had great luck with v brownies. I’ve made more cake brownies in the past. But these are more like true fudgy brownies! I didn’t use coffee as I’m trying to avoid it, but it was still rather amazing. I even got that traditional yummy brownie top that I don’t normally get with other vegan recipes. Just one question, I can’t find it on the recipe, maybe because my eyes were tired, but are we suppose to melt the v butter? Thanks!

  38. So excited to make these vegan/gf for a dinner party this weekend! For the butter – is it supposed to be melted? Softened? I see you say to hand whisk, so I’m thinking melted but would love to confirm. Thank you!

  39. 5 stars
    So good! I made this with 1/2 cup of yogurt because I don’t have flax eggs or regular eggs. I also used 1/2 cup of brown sugar and 1/2 regular sugar. Turned out absolutely amazing. I baked mine for 33 minutes but I think it could’ve used slightly longer. I’ve never had a melt-in-your-mouth brownies but that’s absolutely what they are, and it’s the best brownie I’ve ever had or made.

  40. Hi 😃 theses brownies look so delicious 😋 can I leave out the coffee, don’t like coffee and can’t have the caffeine.

  41. Hello. I just saw this when I was looking online for the best brownie vegan recipe. I don’t use a lot of use, in fact I usually half the amount of sugar that a recipes calls for and definitely don’t miss it in most recipes. What would be the least amount of coconut sugar that I could use for you recipe. Thanks
    Debbie

  42. Hi,
    I was just wondering how much almond extract to put in. Also should the butter be cold, room temp, soft, or melted?
    thanks,

  43. I’m seeing in the recipe you say add almond extract. I don’t see that in the ingredients. Is this a recommended ingredient or suggested? Is it 1 teaspoon?

  44. I prefer to use metric measurements because they are usually more accurate, but it got a little confusing in some of the ingredients. Flax seed says 30 grams. That looked like a lot so I looked up the standard meadurement which was 2 tbsp which does not weigh 30gr. I went with 2 tablespoons.
    Also no mention of almond extract in ingredients but you include it in the instructions. So I added half tsp.
    1 tsp salt? Is that correct? Seems like a lot. I added 1/4 tsp.
    With all that, the brownies turned out great. Thank you

  45. These are truly the best vegan brownies. I didn’t add the cocoa powder as I didn’t have any, and I used water instead of coffee. I also added walnuts for a decadent touch. They were perfect and go so well with a cup of tea! Thank-you! 🙂

  46. 5 stars
    Hi! Loved this recipe. Used dark brown sugar instead of coconut sugar… didn’t get a crackly, glossy top and had to cook over by like almost 10 minutes! Also didn’t taste the almond extract (I used 1/2 of a tsp – there is no amount of how much to use the in the recipe). Got a very rich and fudgey brownie which was tasty – especially when pressed with flaky sea salt.

  47. Hi! I tried making these today and followed the recipe exactly (I used gluten-free flour). Just like every other vegan, gluten-free brownie recipe I’ve tried, these turned out very greasy and almost raw in the middle (but they taste great!) I baked them for 35 minutes and then let them sit for awhile before trying them.

    Any idea why this keeps happening to my brownies?

  48. Can I use oil or combo of oil and plant milk instead of butter? Or what would you recommend to sub for vegan butter?

  49. 5 stars
    So good and FUDGY!!!
    I used gluten free flour, replaced butter with applesauce and used 1/2 tsp almond extract because I didn’t see how much to use. These are a winner! Also used 1 c melted chocolate chips and 1 c solid mixed in. Thanks for the recipe!

  50. I might try using a half a teaspoon of salt. I think 1 teaspoon is too salty for my taste so I would adjust the recipe making it myself.

  51. My batter isn’t glossy like yours. Mine is chunky and thick. I used brown sugar instead of coconut and put chocolate chips in mine…. Did I do something wrong?

  52. How much almond extract? The recipe doesn’t say and it’s not listed in the ingredients, just in the directions. Thanks.

  53. 5 stars
    I made these tonight and they are amazing! I cooked mine a little longer so they are a bit of a cake consistency but they are so good! I will definitely be making them again!

  54. 5 stars
    Taste of these gets 5 stars hands down!

    I have a couple questions: 1) is it normal for this batter to be super THICK?
    2) Anyone else have to lengthen the baking time…by like 15 minutes? (I’m talking 50+ mins of baking just to get them to not jiggle in the middle).

    Please let me know what I’m doing wrong. 🙂

    1. Hi Amber! Yes, the batter is thick, but that could also be due to how good your flax eggs are (some are suuuuper thick). The bake time could be longer if you added in extra chocolate or if your vegan butter has excess liquid in it (some have added water).

  55. Has anyone tried doubling the recipe?I know sometimes when doubling a recipe it can be off. Would like to make for a group. TIA!

  56. Made these without the cocoa powder and used becel sticks vegan butter. Turned out swimming in butter, hard and crispy like it was deep fried. Tasted amazing but obviously not what I wanted. Had the same problem with other brownie recipes. Do you think it was the becel? Any suggestions would be appreciated

    1. Hi Connie- it does sound like it is the brand of butter OR the brand of chocolate chips. Even with non-vegan recipes, sometimes they can react with one another and rise up during the baking process, making it seem like there is a pool of oil on top (which seeps back into the brownies once fully cooked, but can still be concerning).

  57. The best brownies I’ve ever had! I used melted cacao butter instead of the vegan margarine because I had it on hand. It worked fine.

  58. Hi Arman,

    I’ve been following your blog for years. I’m very excited that this recipe is also nut free! Does the coffee need to be hot?? Thank you

  59. Which other flour can we use , I have ragi,topiaco, rice flour, almond,and if we r using any of the above flour shed we use xanthum gum too if yes then in what measurement

  60. I don’t understand this recipe… I don’t know if i did something wrong or what, but it is just a soppy mess. I had it in the oven for longer than it said, but it never set. There is so little flour in this compared to other recipes?

  61. 5 stars
    These are amazing!!! I’ve tried plenty of disappointing vegan brownie recipes, so my hopes were not too high, but they came out perfect! My non vegan husband and daughter are huge fans as well. I followed the recipe exactly, and definitely will be making again , thanks for another great recipe!

  62. Hi, look good … but you mention almond extract in the method but not in the list of ingredients? do you add both vanilla and almond? thanks.

  63. 5 stars
    This really was the best vegan brownie recipe! Thank you for sharing. We were out of coconut sugar or another dry sweetener and used agave instead. The brownies turned out great and still amazing the next day.

  64. Hi I’m just wondering about the type of sugar in the recipe. It says to use granulated sugar. Will this be gritty as when baking all recipe’s I use are with caster or icing sugar. I want them to turn out as amazing as you say so I’ll use whatever you say is best so just checking so I don’t mess them up. Thanks🙂

  65. Will replacing the coconut sugar with white/brown sugar affect the brownies crankly top ? I want the brownies to be crankly and fudgy

  66. Just made these and they are the best brownies recipe I’ve come across. Just one thing though, though they are gooey in the centre (just the way I like my brownies) they also seem to be crumbling. How can I fix that? Also, I never seem to get that crinkly top?! Why oh why oh why?!

  67. These are so good. No one could believe that they are vegan. I used Enjoy Life semisweet chocolate chips. The recipe didn’t list almond extract, but the instructions said add almond and vanilla extract. I added 1 tsp of almond extract as well.

  68. 5 stars
    Hi Arman, thanks for a great recipe! I made this recipe with water instead of coffee, and used Bob’s Red Mill gluten-free all-purpose flour and it turned out fantastic. The best gluten-free vegan brownies ever. Will make them next time using coffee. Thank you!

  69. Wow wow wow! It can be really hard to find a recipe that is both gluten free and vegan but this one hits the spot! Thank you

  70. Loved these. Crispy and deep chocolate flavor. I always pair coffee with chocolate so I was glad to see that. I took to a party and everyone raved about them. No one will know they are gf or vegan.

  71. Hey! These brownies taste divine! The only issue I have is with the edges crisping up too much, and the middle sinking? Do you know why this could be?

    1. It could be the kind of oven, I’d cover the tops of the brownies with tin foil about 20 minutes in and cook a little longer.

  72. 5 stars
    WOW. These brownies are everything you said they would be! I have been vegan for 17 years, looking non-stop for the perfect vegan brownies with that classic glossy, crackly top and a fudgy interior and have never been successful before. But these brownies! And the instructions about over-mixing! WOW! They came out PERFECT — exactly like the photos, and they taste divine! I used 6 Tbsp of aquafaba instead of flax eggs, since that’s just what I happened to have on-hand in the moment, and I heated them up together with the chocolate chips, vegan butter, and cocoa powder in a double-boiler. I did reduce the amount of sugar I used pretty significantly because my partner’s trying to watch his glucose levels. But seriously, these were *it* for me. I’ll be using this recipe forever more as my go-to brownies! Thank you!!!!!

  73. 5 stars
    Please can you add “Almond extract” to your list of ingredients. It happens alot, where I go out and buy all the ingredients, I start making it, and a new ingredient turns up. Thanks for this recipe, I’m putting it to the test now, but without the almond extract this time around.

  74. Hey,
    When u give storing or freezing directions, I feel who the hell,can store these beauties. My family finishes your recipes the same day. They are the best Arman.

  75. Hi Arman,

    If I’m using chocolate bars instead of chocolate chips for the melted chocolate, how many grams of chocolate bar should I use?

  76. Hi, Arman.
    I’ve baked this before exactly as the recipe stated and it was a huge success. This time around, I only have cake flour (I also have rice flour and corn starch if it helps at all) in my cupboards, and was wondering if I could use just cake flour for this brownie recipe? Or do you reckon this wouldn’t be a good swap at all? Thank you in advance!

    1. I haven’t tried although previous experiments with cake flour often yields much softer recipes, so I’d assume it would do the same thing

  77. 5 stars
    I made these because I have a dairy intolerance and now finding out I might have an egg intolerance. They were really good! Thanks for the recipe. I eyeballed the salt and ended up putting too much in, we pretended they were salted chocolate brownies. 😀

  78. I have 2 questions. The first one is that in the ingredients it only mentions vanilla extract, but in the recipe it Also mentions almond extract. Did I miss it somewhere? Also I made these exactly as written taking the tips into account. I uses the pillsbury GF 1:1 flour, I only mixed/folded until dey and wet ingredients were incorporated. I took the brownies out at 30 min mark and let them cool. Tried them when ready and they were slightly crumbly, dry, and really salty. I was disappointed BC I spent $7 on this one batch. Could you please help me figure out where I went wrong.

  79. 5 stars
    Really great recipe. I tried it out last night swapping white sugar for the coconut sugar, but did everything else the same. My batter came out sooo thick (literally as thick as a bread dough). I couldn’t figure out why, but i just added in some oat milk to loosen it. Seemed to do the trick because the brownies were crackly on top, chewy inside and absolutely delicious. I’ve tried numerous vegan brownie recipe’s and this is the first one to actually taste like brownies and not just chocolate cake. Thanks!!!

  80. Hey, I used Oats flour instead of all purpose flour and oil instead of butter.
    The taste is perfect but my brownies are too oil, it’s like oozing oil. What must have happened, I am still tring to figure out.

  81. 5 stars
    They’re delicious! I made these using the metric measurements and it was a lot easier than using measuring cups! My baking pan was 8×10 and I baked them for 30 minutes but I think that was a bit too long. I really like my brownies super fudgy, so next time I’ll try baking them for only 25 minutes. I also added some hazelnut praline to the batter and it was really yummy! Thank you for the recipe! And thank you for providing metric measurements as well!

  82. 5 stars
    These were delicious! I struggle with findings recipes that are both vegan and gluten free & this was a winner! Yum! Definitely fulfills my chocolate cravings! In the step by step it says to add almond and vanilla extract but there is no measurement provided for the almond extract..? How much do you recommend? Thanks so much for this!

  83. I used 2 eggs instead of the flax
    Baked for 30 mins
    The brownies taste good but only the top was not crackly 😭

  84. Made these last night. I don’t drink coffee and am very sensitive to caffeine, I was bouncing off the walls after trying those! Can’t taste the coffee itself, but if anyone is as sensitive as I am, be careful. Brownies themselves taste amazing though!

  85. I am confused by your response of and 8 x 4 pan. That sounds like a bread pan. Yet, the pictures show a square pan, and the recipe instructions call for a square pan. Did you mean to say that you used an 8″ x 8″ pan?

  86. Hi I am not sure of the flax seeds if my family would like..can I go fr some curd replacement…if yes then how much??

    1. Maybe a stupid question. But you mean normal vegan butter right? No almond butter

      And is it possible to use caster sugar instead of coconut sugar?

  87. Arman, this looks fantastic. I’m baking this tomorrow stat!!

    Quick question, instead of coconut sugar, is using white caster sugar (say 1 part) and soft dark brown sugar (perhaps 2 parts) doable? Will I get that gorgeous crackly top? Or is there something special about the coconut sugar that will help achieve that.

    Thanks for posting this, it’s brilliant 🙂

    1. 5 stars
      Hi, I made these using water instead of coffee and they weren’t that sweet. Maybe a bit too much salt is called for.

    1. 5 stars
      I have been using this recipe as my go to brownies for a few yrs now and love love love them – BUT – now I want them in cookie form for a birthday cookie party , any suggestions on how to make these into cookies would be soooo helpful 🙂

  88. Hi! Thank you for this recipe! I have never tried vegan butter before. Can I substitute with coconut oil?

  89. Hi IcI wait to try it out!!!! Can I leave the choc chips as they are or is it necessary that they get melted?

    1. These look great, but I couldn’t find any info about coconut sugar in the notes. Would regular sugar work?

  90. Okay, I saw these on Instagram this morning and just had to bake. They’re fabulous!!! Really they are. I did put a little less salt than the recipe calls for because I’m weird about too much salt. And a little less cocoa because I added in some chocolate chips at the end so there would be some of those yummy chocolate sooey parts. This is our favorite new brownie recipe!!! Loooooove it! Thank you!!!

    1. Hi! either works, for a more pronounced chocolate hit, use light roast (the more intense flavor!)

    1. 5 stars
      You mention checking notes about coconut sugar. I don’t see that in your note section. Please help. :~}

      1. 5 stars
        This is the thickest brownie batter I’ve ever used. It took me 10min just to get the batter flat in the pan. But they came out DELICIOUS.