The BEST vegan brownies you’ve ever had: divinely rich, fudgy, and moist, bursting with chocolate flavor. Try the Gluten Free version here. The Paleo version is here.
These Best Vegan Brownies have changed lives. They’ve changed my mom’s life, Erik’s life–all of the people’s lives. Pause. Alriiiiiight, they haven’t changed all of the lives. But we’ve still got time.
Right?
While time’s what we’ve got, I might as well tell you about all the wonderful features of this chocolate indulgence. My Best Vegan Brownies are super fudgy, perfectly moist, and slightly crispy at the edges.
They’re like a bite of every chocolate fantasy you’ve ever had. And if you’re like me, you’ve had a lot of those…
These best vegan brownies have rich, heavenly, indulgent layers of chocolate flavor, with just the right amount of subtle bittersweetness. (Just like these gluten free no bake brownie energy bites.) Mmm…
Okay, so you know those commercials with the glossy melted chocolate undulating in the most dream-like ripples? Yeah, undulating. And you know those chocolate poems people write about, uh, well… chocolate?
Well, now we finally know what that’s all about.
Now before you ask to see my Chocolate Lover’s Lifetime Membership Card, I would first like to say that I have one… but it was made of chocolate.
So I ate it.
Okay, I just lost track of what I was saying… chocolate daydreams can do that to you.
Back on point: these ultra-moist, super-fudgy brownies (aka the BEST Vegan Brownies) have it ALL:
A crispy, flaky top. Thick, dense layers of chocolatey goodness. Semi-sweet chocolate chips wonderfully and seamlessly integrated into the brownie structure. And that feeling afterward that’s better than… yeah.
Before you even think about biting into these brownies, you have to turn off everything and move yourself away from all distractions. Just give yourself one moment of quiet. Just one moment to really appreciate life (and all the reasons why you’re alive–most of which involve chocolate). Give yourself that.
Then, carefully, reverentially, take one brownie and just sink your teeth into it. In that moment everything will make sense: love, life, chaos, peace, happiness, humor, obstacles. It will all make sense.
At least while you’re eating this brownie.
This, you guys, is why I love baking. These recipes and the moments that come from them… they’re just magical.✨
Please, try these brownies. Or just make time for yourself. A little time, everyday, just for you. ❤️
If you’re looking for even more irresistible chocolatey goodness, check out the paleo vegan and gluten-free version of these brownies: Ultimate Fudgy Paleo Vegan Brownies— in the video below! PS: I’m super excited because this is my first video ever! 🙂
☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
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Here are a few items I used in today’s recipe. 🙂
- ¼ cup natural, unsalted almond butter
- ½ cup organic dark brown sugar or coconut sugar
- ⅓ cup pure maple syrup
- ¼ cup + 2 tablespoons melted coconut oil
- ¾ cup unsweetened cocoa powder
- 1 teaspoon almond extract (vanilla is okay)
- ¼ teaspoon salt
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water whisked together, set for 15 mins)
- ¼ cup + 2 tablespoons white whole wheat flour
- ½ cup vegan chocolate chips
- Preheat oven to 325°F. Line an 8x8 baking pan with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together almond butter, brown sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
- Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Add in almond extract and salt. Stir just a few times to gently incorporate.
- Add flax eggs in, whisking until well incorporated. In thirds, whisk in the flour. As the batter gets harder to whisk, switch to folding with a rubber spatula. Fold until well incorporated and no flour patches remain.
- Gently fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
- Bake for 25-30 mins. Cool for 1 hour, or until completely cool. Slice into 16 brownies. Enjoy!
- Store in an airtight container at room temperature for up to 1 week.
- These freeze well. Before freezing, cool completely. Wrap in parchment paper. Then, store in an airtight, freezer-friendly container. Allow to thaw at room temperature for 30 minutes, or heat in 20 second increments in the microwave until warm.
- Try the Gluten Free version: Gluten Free Vegan Brownies. If you're looking for a super fudgy, paleo option, try my Ultimate Fudgy Paleo Vegan Brownies.
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
☀︎ Click to pin below ☀︎
A few more brownie & chocolate recipes, handpicked, just for you… 😉
Best Vegan Brownies just got upgraded. Try my Gluten Free Vegan Brownies. Oh YES.
Looking for even fudgier brownies? Try my Ultimate Fudgy Paleo Vegan Brownies… you’ll just ❤️ it.
Thick chocolate shell, creamy vanilla ice cream. Vegan Homemade Ice Cream Bars (Paleo, Dairy-Free, Gluten-Free). My favorite recipe. Of. All. Time.
Chocolate for days… And cookie dough for weeks. 😉 Try my Chocolate Chip Cookie Dough Truffles (Vegan, Dairy-Free, Gluten Free, Awesome).
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AJ says
I made these today for a Superbowl treat… Chocolatey fudgy gooey deliciousness!! Thank you for this and I’m going to try some of your other recipes.
Demeter | Beaming Baker says
Hi AJ, your comment made me both smile and hungry! Haha. It was probably this: “Chocolatey fudgy gooey deliciousness” Lol. Thank you for letting me know how these turned out for you! Can’t wait to hear what you try next. 🙂
PK says
I made these last week for my book club. They were crazy good. Mixed with some caramel chunks, they have become a favorite in my home. Thanks for creating this!
Demeter | Beaming Baker says
So happy to hear you enjoyed these, PK. 🙂 Those caramel chunks must’ve made these beyond amazing!! Thanks for taking the time to let me know. 🙂
Denise says
I did this recipe with unbleached all-purpose/AP flour, same amount as posted in this recipe, and it tasted superb, brownie results negligible from the other flours honestly. I was trying to figure out why, and I found this following article, which explains more in detail why so, in terms of the differences between all the flours: (scroll to bottom for the part about brownies) https://blog.kingarthurflour.com/2014/03/11/cookies-brownies-and-bars/
Suzanne says
I made these today for a friend who needed cheering up. I know she and her family love chocolate. Had to try one myself first to ‘test’ it as wasn’t sure re egg substitute (used ground chia seeds and was quite gluey) and cooking time – thought I over cooked them). Well they were just yummy! Very fudgy and intensely chocolatey. I only used 1/2 cup cocoa as mine is quite rich and some people commented it was too much.
Demeter | Beaming Baker says
Glad you enjoyed them, Suzanne! These are definitely super chocolatey and fudgy–I don’t play around with chocolate. Hehe. 😉
Madeline says
First things first, thank you for this recipe!
Im slowly going vegan and brownies are my favorite thing ever
Consistency and texture was PERFECT and this was my first attempt after years of not baking.
I only have one question.
I used unsweetened Cacao powder instead of unsweetened cocoa. They did come out more like dark chocolate which I love but my friends like the sweeter chocolate brownies. How can I sweeten them up and lessen the bitterness, like if I wanted them to be more like milk chocolate rather than dark chocolate. Would I add more maple syrup? More brown sugar? Or would using unsweetened cocoa instead of cacao powder do the trick?
Sorry for the confusing question ????????
Vanessa Gomez says
i have the same question!!!
Ren says
I’ve never had much luck with any vegan brownie recipe. Every single one I’ve tried has turned out a oil-seeped, crusty block. I’m not sure how some of the people who tried this recipe got my results and others did not and got perfect brownies, even though I’m assuming we are all following the same recipe to a tee…but there you are. This recipe was so exception to the oily brick result I always get with vegan brownies. Also, it was very hard for me to find a recipe that was vegan yet not gluten free. Not that I have anything against gluten free recipes, but sometimes I just need a feel-good dessert without the need to scrounge up whatever flour the recipe calls for. So I appreciated the fact that wheat flour is used. However, the batter is very bitter. All I want is something like my mom used to make – the Kraft Bakers One Bowl Brownie recipe – but vegan. I’ve tried to veganize that with flax, egg replacer, you name it but always get the dreaded oily brick.
What am I doing wrong? What am I missing? Any suggestions?
Denise says
When melting coconut oil, make sure it’s cooled (but not solidified) and no longer hot before adding to the other ingredients. I had that problem, also. Maple syrup should also keep it moist.
lillian says
These brownies are so fudgy and moist that they are out of this world! Forget calling them the best vegan brownies, they are the BEST BROWNIES! I had some spelt flour that I needed to use up and it turned out great. I also crushed up some vegan sandwich cookies and folded them in, as well as sprinkled them on top. It added a nice crunch.
Thanks for the recipe 🙂
Demeter | Beaming Baker says
Woohoo!!! I’m SO happy that you loved them, Lillian. 🙂 I’m gonna be grinning about your BEST BROWNIES comment all weekend! 😉 Great idea to add those cookies on top. Enjoy! ☺️
Madelyn says
Can chocolate chips be omitted? Thanks!
Demeter | Beaming Baker says
Hi Madelyn! Yep, you can leave them out. Happy baking!
Kahlee says
I am so bummed that these didn’t turn out for me. 🙁 I followed the instructions closely and baked for a full 30 minutes. They were still gooey when I took them out of the oven, but I had hoped that they would firm up after cooling for a hour. They were still super gooey afterwards and I found that the almond extract was way too overpowering. I was really looking forward to the crispy crust, so I might try sticking them back in the oven for longer. I would think a video for this recipe would be very helpful in the future!
Grace says
Mine didn’t turn out good 🙁 I followed the recipe but my brownies were really cakey and they didn’t have a good flavor.
Dina says
I’m finding these brownies too oily!
Fran says
Hi could I sub oat flour for regular flour?
Demeter | Beaming Baker says
Hi Fran! If you’re looking to make some gluten free brownies, here’s my GF version of this recipe: https://beamingbaker.com/gluten-free-vegan-brownies/
Or, if you’re already looking at one of my GF brownie recipes and want to use a flour other than oat flour, then yes! I’ve had many readers use AP flour in place of the oat flour. 🙂 Happy baking!
Amanda says
Hey! These look great!! So, just to be clear…you used regular white wheat flour, right? not pastry white wheat flour? i have both and i usually use the soft kind (aka pastry) for things like brownies and cookies and cakes. what did you use?
Demeter | Beaming Baker says
Hi Amanda! Yes, in this recipe I used regular white whole wheat flour. Happy baking!
Ana says
Can eggs be used instead of flax eggs?
Demeter | Beaming Baker says
Yep! Happy baking Ana!
Rita says
What can I use instead of white whole wheat flour if I want it to be gluten-free?
Demeter | Beaming Baker says
Hi Rita! Here’s my recipe for gluten free brownies (based on this recipe). Enjoy! 🙂 https://beamingbaker.com/gluten-free-vegan-brownies/
Yang says
Guilt-free fudgy chocolate brownies? That sounds absolutely delicious! It can also be Ketogenic diet friendly by swapping whole wheat flour with Keto flour alternatives, and reducing the amount of sugar. Doing this would also make the recipe vegan-keto diet friendly! Vegan-keto may sound a bit strict and complicated, but it has promising health benefits.. and it still allows you to have chocolates!
Demeter | Beaming Baker says
Oh yeah!!! Happy Keto vegan baking! ????????
Miss Kim @ behgopa says
I tried this recipe. Loved it! I actually liked them better than regular brownies. I preferred it after it was chilled.
Demeter | Beaming Baker says
So glad to hear you enjoyed the brownies! 🙂