This post may contain affiliate links. See my disclosure policy.
My vegan brownies are truly the best. They are fudgy and gooey in the middle with crackly tops. They are easy to make and use simple ingredients!
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 that even non-vegans are obsessed.
Table of Contents
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 breeze.
- 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.
★★★★★ REVIEW
“These are SO good and so fudgy. Honestly, the crinkly tops make them taste like a classic Boxed mix brownie.” – Lynn
Key Ingredients
- Flax Eggs. My preferred egg sub for these brownies. Usually, one tablespoon of ground flaxseed with three tablespoons of water to form one ‘egg’, but I swap the water for black coffee for a more intense chocolate flavor.
- Black Coffee. Brewed and cooled. Instant coffee also works.
- 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, as it contains less added water, which yields a better brownie texture. I adore the Miyokos brand, 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. Sifted to ensure there are no clumps.
- Cocoa Powder. Use unsweetened and natural cocoa powder. Dutch-processed cocoa will also work, but sometimes, it can affect whether 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine the ground flaxseed with the brewed coffee. Let it sit for 10 minutes for a gel to form.
Step 2- Whisk the sugar and butter in a large mixing bowl until smooth. Add the vanilla extract, melted chocolate, and prepared flax eggs and whisk until combined and glossy.
Step 3- Mix the flour, cocoa powder, baking soda, and salt until just combined.
Step 4- Bake the brownies for 27-30 minutes, or until a skewer comes out mostly clean.
Arman’s recipe tips
- Do not over-mix the batter. Many people fear brownies may turn out crumbly, and the number one reason is overmixing the batter. 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 cool in the pan.
- For ultra gooey brownies, remove them around the 27-minute mark. If you’d prefer more chewy vegan brownies, keep them closer to 30 minutes.
- For easy removal, hang an inch of extra parchment paper over the sides. Once your brownies are ready to cut, remove them from the pan and slice.
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 favorite vegan desserts
- Vegan cinnamon rolls
- Vegan chocolate cake
- Vegan chocolate chip cookies
- Vegan blondies
- Vegan cookie dough
- Or any of these vegan dessert recipes
If you tried this Vegan Brownies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Fudgy Vegan Brownies
Video
Ingredients
- 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
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup cocoa powder
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
- 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.
Nutrition
Originally published February 2020, updated and republished June 2025
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
Hi Jaye- Not at all 🙂
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
Nope, just the flours listed.
Can you use Chia seed instead of flaxseed for this recipe?
You can try one of these egg substitutes
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?
Maybe you used an off ingredient or something, these generally turn out perfect every time.
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!
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.
1/2 teaspoon
THE best Brownies I’ve EVER had.
You are a gem, Carol!
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.
Hi Arman which is best for this recipe cast or granulated sugar.
Caster would be best
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🙂
Caster would be fab
Did you use semi sweet chips or milk chocolate? I am trying these this weekend!
Semi sweet works 🙂
Will replacing the coconut sugar with white/brown sugar affect the brownies crankly top ? I want the brownies to be crankly and fudgy
Not at all 🙂 White would be better.
Hi! I have a question, if I wont use coffee do I substitute with water?
Yes 🙂
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?!
Is the butter melted or creamed?
Softened too room temperature