Vegan Brownies

5 from 547 votes

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!

vegan brownies.

These brownies are proof that vegan desserts can taste like the real thing. 

I know I shouldn’t play favorites, but brownies have to be my favorite dessert. Whether they are made with protein or made in the air fryer, I’m a fan.

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

The Ingredients.

  • 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. 

The Instructions. 

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. 

vegan gluten free brownies.

Dietary swaps and substitutions

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!

vegan brownies recipe.

More brownie recipes to try 

Frequently Asked Questions

Are vegan brownies healthier than brownies made with eggs?

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.

Is this gluten free?

When made with gluten free flour, this dessert is suitable for celiacs.

What brownie mix is vegan?

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 recipe.

Vegan Brownies (Award Winning Recipe!)

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, they are easily made gluten free.
5 from 547 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 12 brownies
Calories: 195kcal
Author: Arman



  • 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: 1Brownie | Calories: 195kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Sodium: 281mg | Potassium: 63mg | Fiber: 3g | Vitamin A: 267IU | Calcium: 51mg | Iron: 2mg | NET CARBS: 21g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


185 thoughts on “Vegan Brownies

  1. 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.

  2. 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!!!

  3. 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.

  4. 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. 😀

  5. 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

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