Vegan Brownies

by Arman Liew

published on Jun 03, 2025

370 comments

5 from 1912 votes
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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!

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 that even non-vegans are obsessed.

Table of Contents
  1. Why I love this recipe
  2. Key Ingredients
  3. How to make vegan brownies
  4. Arman’s recipe tips
  5. Storage instructions
  6. More favorite vegan desserts 
  7. 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 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.

ground flaxseed mixed with brewed coffee.

Step 1- Combine the ground flaxseed with the brewed coffee. Let it sit for 10 minutes for a gel to form.

melted vegan butter, flour, cocoa powder in a bowl.

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.

vegan brownie batter in a bowl.

Step 3- Mix the flour, cocoa powder, baking soda, and salt until just combined.

assembled vegan brownie batter in a baking dish.

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. 

fudgy vegan brownies.

More favorite vegan desserts 

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. 

vegan brownies recipe.

Fudgy Vegan Brownies

5 from 1912 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: 5 minutes
Cook: 30 minutes
Total: 35 minutes
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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

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. 
Recipe variations
  • 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

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 and republished June 2025

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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Comments

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

    Reply

  4. 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!

    Reply

  8. 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. 🙂

    Reply

    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).

      Reply

  10. 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!

    Reply

  13. 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

    Reply

    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).

      Reply

  14. 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.

    Reply