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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.
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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🎥 How-To Video
🍫 Ingredients
Remember: You can find the full, detailed, printable recipe in the recipe card below!
- hot melted vegan butter: Earth Balance is my favorite.
- sugar
- 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!
- salt
- 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.
🥣 Method
Brownies are a super easy dessert to make. You'll need a couple of bowls, some measuring cups and spoons, an 8x8 baking pan, parchment paper, and some 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!
Recipe
The Ultimate Fudgy Vegan Brownies
Ingredients
- ½ cup vegan butter - melted, hot
- 1½ cup granulated sugar
- ⅓ cup non-dairy milk
- 3 teaspoons vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F.
- First, line an 8x8 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 a fork comes out relatively clean. (Keep in mind that if you hit a chocolate chip, the fork won't be clean - just make sure there is no wet brownie batter on it. Some crumbs are okay.)
- 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.
Notes
- 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.
Nutrition
More Vegan Chocolate Desserts to Try:
Linda Nelson says
I couldn't find my go to vegan brownie recipe so I found this to use instead. I'm very glad I did! This recipe is not only easier than the one I've been using for years, but the brownies are better; they are fudgy and chewy especially those beautiful edges! This is my new vegan brownie recipe from now on!
AG says
I tried 4 or 5 vegan brownie recipes and these were hands down the best! The only complaint I have is that they were thin because they didn't rise much. I was thinking of doubling the recipe and baking in same size pan, but not sure how long to bake for if I do this. Any ideas?
Karen says
These were perfect. My daughter is allergic to eggs and its great to find recipes that the whole family can share. I added marshmallows and walnuts. I found the recipe needed extra milk to make the batter the right consistency and they had to bake for 50 minutes to get a clean toothpick. Delicious!
Jessica says
Hi, I only have Dutch processed cocoa powder.
Does anyone know any brands that are natural and not Dutch processed. I don’t really know the difference
m says
I made pot brownies with this recipe. Oh my god. So. Freaking. Good.
Anita Bradley says
OH - My - God. Yesssssss!
Emma says
I made the GF and vegan version with a little less coconut sugar than asked for (coconut sugar can be strong!). They where a party winner!
Deb says
I made these brownies for my allergic 27 year old who for years, couldn't eat the brownie that I always made for the rest of the family. He loved these fudgy vegan brownies so much!! I am making them again today for him. I think the other grown children will love this recipe also!!
Robin Elller says
Before making this recipe, I read the comments to get a general consensus on the recipe. I’m glad I did because I immediately substituted the sugar for 1 Tbs of Lakanto monkfruit sugar - I have replaced most recipes that require sugar with monkfruit sugar. Then I reduced the vegan butter to 1/4 cup and only used a 1/2 cup of Enjoy Life semi-sweet chocolate chips; since it was all I had on hand. I’m super pleased with how they turned out. The next time I make this recipe (there will be a next time) I plan to use either Enjoy dark chocolate chips or Lily’s .*55% Dark chocolate chips *the only one that is dairy free or Lakanto semi-sweet, sugar- free chocolate chips.
Connie Lamberes says
Why do you replace sugar with monkfruit sugar? What benefit does it have? I have never used monkfruit so I am curious. thank you
Jacqueline Gaetano says
Hands down amazing brownies. Made a batch and they all went (family of 6), literally made a second batch in the same night. ❤️ Best part is cleaning the spoon and bowl once those “gems“ are baking in the oven. Thank you so much for this delicious recipe.
Kaye says
The best brownie mix I’ve ever tasted. I had to leave them in the oven an extra 15 mins (not sure what I did wrong) but still came great.
Sandra Rose says
Have made several times now and perfect each time. Easy and delicious. Have shared with friends - vegan and non vegan. Great recipe - thank you
mary says
definitely yummy and we loved the texture, but these are sooo sweet. definitely skip this one unless you prefer your desserts super super sweet
Lauren says
definitely the ushiest gushiest ultra deluxe browniest brownies i’ve ever had
Maureen says
I've been vegan for 15 years and this is the best brownie recipe ever. Thank you so much for sharing it.
Coffee please says
Thank you for this great vegan brownie recipe…and easy to modify for sweetness or available ingredients. I made some modifications: Subbed melted coconut oil 1:1 for vegan butter, 1/4 c. less sugar, added 2 tsp. Instant coffee, 2 tbs. Sugar-free peanut butter powder, omitted chocolate chips, slowly added extra milk (about 1/3 c.) at the end to get the right consistency because of the pb powder. My recipe modifications had to bake for longer, about 40 minutes total, but I live at sea level. Not too sweet, thick, fudgy, cake-like brownies!
Jen says
So, basically you didn't make these brownies. Why even comment? I've never understood why people comment about THEIR recipe under someone else's recipe SMH
C says
These were delicious. They took a bit longer to cook (about 35 minutes) but WOW. They are fudgy and delicious. I used vegan dark chocolate chips and only had dutch-processed cocoa on hand but these turned out wonderful.
Sweet, fudgey, gooey. They firm up a little the next day but still stayed fudgey on the inside.
Denise Harwood says
Made these last night. Took about 10 minutes longer than the recipe to bake (and I think I still took them out too early), and had a distinct sugar taste. Definitely still tasty, but I'll try tweaking either the sugar amount or how I incorporate it into the butter next time. May also try with a 9x9.
Lauren says
Honestly the best brownies ever - all my non vegan friends and family are obsessed and I’ve made them 3 times in 2 weeks for all my fans! 😀 thank you so much for this amazing recipe
Tiffany says
Delicious. Fudgy chewy perfection!! Recipe came out perfect! Thank you!
FailedBaker says
I was so excited to try these but mine came out with a thick oily layer bubbling on top. I used the last of my ingredients too.
Shannon says
Same 🙁 like raw batter with a hard layer on top. Had to bin the whole lot
Jessie says
Had a thick greasy layer on top that i had to pour off.
Elle says
Did you have your oven on too high? I almost did until I realised it was 350 Fahrenheit not Celsius! It's only meant to be on 177°C 🙂
Sophia says
Hi Karissa, I’m using Thermomix to make yours fudgy brownies! And it’s amazing!!!
Najla H says
The texture is good but way too sweet for my family.
Lisa Davis says
Excellent, I followed the receipt minus the vanilla and baking soda, swapped choc chips for walnuts and am enjoying a piece now with Greek yoghurt… soo good. Thank you
Lia berlongieri says
Amazing my family is 100% vegan and these are so good I made the on Friday and tasted delicious im making more today!
Syamber Beard says
These turned out great ! I actually used cake flour instead and it still turned out perfect. I also did cook it about 45 min later o make sure it was done but I will definitely be using this recipe from now on !