These vegan brownies are so rich and fudgy, it might blow your mind. After making them from scratch, you’ll never look at store-bought brownie mix again! Quick, easy, and a family favorite.
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If you’re looking for the best recipe for vegan brownies, or just brownies made with no eggs or dairy, you’re in the right spot.
Homemade brownies eluded me for so long – I found that with so many recipes, I could feel the sugar granules between my teeth when I took a bite. I need my brownies to be smooth!
Also…why do cakey brownies exist? Just make a cake. That’s my opinion and I’m sticking to it. Team Fudgy Brownies, UNITE!
Not only are these brownies super moist and gooey, they are also double chocolate. Cocoa powder + chocolate chips. Necessary!
You might be surprised to learn that you do NOT need eggs to make a good brownie. In fact, I even tested these with a “flax egg” and found the recipe didn’t even need that. (Actually, I forgot the egg replacement…and was pleasantly surprised by the results.)
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Remember: You can find the full, detailed, printable recipe in the recipe card below!
- hot melted vegan butter: Earth Balance is my favorite.
- non-dairy milk: I like oat milk or soy milk.
- vanilla extract
- all-purpose flour
- cocoa powder: use natural cocoa powder, not dutch process.
- baking powder: not baking soda!
- chocolate chips: there are a few vegan chocolate chip brands out there – including Enjoy Life and Simple Truth Allergy-Friendly chocolate chips! I use semi-sweet.
🥣 How to Make
Brownies are a super easy dessert to make. You’ll need a couple of bowls, some measuring cups and spoons, an 8×8 baking pan, parchment paper, and vegan butter or oil to grease the pan.
After preheating the oven, prep the baking pan. Cut two sheets of parchment paper to fit the width of the pan, but leave the edges long so you have “handles” to pull the brownies out when they’ve finished baking.
To make sure the parchment paper doesn’t slip around while you’re adding in the brownie batter, grease the inside of the bare pan, then press in the first sheet of parchment paper. Grease the bottom again before laying the other sheet of parchment paper criss-cross. For the grand finale, grease the top sheet of parchment paper but focus on the corners of the pan still showing. I like to use a stick of butter and just rub it around like a glue stick.
Alright, now that your pan is prepped, set it aside and get started on the batter!
Whisk together hot vegan butter and sugar. This will help break the sugar down so it fully melts when baking. Mix in the remaining wet ingredients – non-dairy milk and vanilla.
In a separate bowl, mix together the flour, cocoa powder, baking powder, and salt. This step is super important because we want to make sure everything gets mixed evenly.
Now you can mix the dry ingredients into the wet ingredients. The batter will be very dense. Fold in the chocolate chips.
Press the batter into the prepared baking pan. Bake away!
👩🏻🍳 Top Tips
How Can I Tell When These Brownies are Done?
Use the toothpick method. Stick a toothpick in the center of the brownie pan. If the toothpick comes out relatively clean, they’re done. Gooey batter or melted chocolate chip will likely stick to the toothpick, but we don’t want it to be raw batter.
If you get to the 32-minute mark and the toothpick is still not coming out clean, it is probably just the fudgy batter. Be careful not to overcook, or you’ll have crumbly brownies that are dry as a rock! Undercooked brownies are better than overdone.
Let the brownies cool for about 30 minutes, then remove them from the pan using the parchment paper handles. Set on a wire rack to fully cool.
How to Cut Fudgy Brownies Without Making a Mess
- Firstly, make sure the brownies are no longer are warm! Otherwise, they will smush all over when you cut into them.
- Set the cooled brownies on a cutting board and grab a long, sharp knife. Run the knife under hot water, then make the first cut.
- After each cut, clean off the knife and run under hot water again.
- Cut into thirds horizontally and vertically.
And bam. Chocolate craving cured.
Are you an edges fan, or do you prefer the center slice? I have to admit – I snag the middle piece right away! It’s my favorite.
⏲️ Storage & Freezing
Place any of your leftover vegan brownies in an airtight container and keep them right on the counter at room temperature for up to 5 days.
You can keep them in the fridge, but they’ll get rock solid. Microwave them for 10-20 seconds to get that gooey texture back.
Did you make a HUGE batch and know you won’t eat them within 5 days? Go ahead and freeze them! These vegan brownies will freeze in an airtight container for about 3 months. Let them thaw on the counter or stick them in the microwave.
(I don’t even want to admit how many brownies are in my freezer after testing this recipe 6 times.)
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Best Vegan Brownies
- Preheat the oven to 350°F.
- First, line an 8×8 baking pan with parchment paper. Refer to the photos above or the notes below for the best way to do this. Then rub some softened butter on top of the parchment paper.
- In a large bowl, whisk together the hot melted butter and sugar. Then, whisk in the milk and vanilla.
- In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt.
- Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined.
- Fold in the chocolate chips.
- Spread the batter evenly into the baking pan.
- Bake for 25-30 minutes, or until the edges look hardened/have pulled away from the edges of the pan and the top looks set (no longer looks like raw batter.) Be careful not to over bake. Because these are fudgy in texture, a fork/knife may not come out clean when done. Once the brownies have cooled to room temperature, they will set up.
- Let cool for about 30 minutes in the pan. Then grab the parchment paper handles and pull the brownies out. Set on a wire rack to finish cooling completely before cutting.
- For clean-cut brownies, run a clean knife under hot water in between each slice.
- Store leftover brownies in an airtight container at room temperature for up to 5 days.
- To line the baking pan, cut two sheets of parchment to fit the width of the baking pan with some paper left hanging over the edges for “handles”. Rub a little vegan butter or oil on the bare baking pan, then press one sheet of parchment paper into the pan. The butter/oil helps the paper stick. Rub more butter on the paper, then lay the second sheet down the opposite way. One last time, grease the paper but make sure to also get the sides. Now, you’ll be able to easily remove the brownies from the pan when they’re done baking!
- This recipe calls for baking powder – not baking soda.
More Vegan Chocolate Desserts to Try: