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The richest, fudgiest vegan brownies ever. The BEST vegan brownies are decadent and moist with deep chocolate flavor and soul-satisfying chocolate fudginess.
Fudgy, Moist and Decadent: the BEST Vegan Brownies Have it All
Today’s recipe for the BEST vegan brownies are the only brownie recipe you’ll ever need. These brownies are decadent, fudgy and moist, with gooey chocolate chips and all the chocolate flavor you need to satisfy those sweet tooth cravings. The best part? They’re vegan and don’t at all taste like it. Ready to make the best vegan brownies? Let’s do it!
How to Make Vegan Brownies
But really, what’s the best and tastiest way to learn how to make vegan brownies? The easy way. My motto is to always keep things simple and easy, so that’s how we’re gonna make the best vegan brownies. Don’t worry, we won’t miss out on an indulgent fudgy factor or mouthwatering moistness. It’s all here folks!
Preheat, Line & Flax it Up
The two things I do before I start any recipe is preheat the oven and make my flax eggs. Head on over to your oven and preheat it to 325°F. Then, line an 8-inch square baking pan with parchment paper or greased foil. Lastly, mix up your flax eggs. This way, it’ll have set for when you’re ready to whisk it into the brownie batter. Set aside.
Hint 💡 Learn how to make flax eggs.
Whisk
Grab a medium bowl and add in the almond butter, brown sugar, maple syrup and coconut oil. You’ll want to whisk these ingredients together until you get a sticky mixture, like caramel.
Add
Begin adding cocoa powder in ¼ cup increments, giving your whisk the time to slowly incorporate the cocoa powder. Continue until it’s shiny and smooth. Add in the flax eggs, vanilla, and salt. Whisk a few times to combine.
Fold
Add the flour. Using a rubber spatula, stir and fold in the flour until no flour patches remain. The batter will be super thick, which is why we’re not using a whisk here. Fold in vegan chocolate chips.
Pour
Pour your vegan brownie batter into the prepped pan. Smooth brownie batter into an even layer.
Bake, Cool, Slice and Enjoy
Bake brownies for about 30 minutes. Cool, slice and enjoy the very best vegan brownies ever!
Ingredient Substitutions for the Best Vegan Brownies
Isn’t it the best when you have everything you need for a recipe on hand? And totally the worst when you don’t? Don’t worry, I’ve got you covered! Here are a list of the ingredients needed to make the best vegan brownies, along with the best ingredient substitutions.
- Almond Butter: feel free to substitute this ingredient with your favorite nut butter. I like using peanut butter or even cashew butter. I know some readers have used sunflower seed butter with success, too. 🙂 Just make sure to use an unsalted, natural nut or seed butter to keep the recipe as close to the original as possible. And, bear in mind that the flavor of the nut butter you use will come through in the brownies (except for almond butter, which is neutral).
- Dark Brown Sugar or Coconut Sugar: either sugar will work, but what if you don’t have either? You can try using organic cane sugar instead. But truly, one of these will work best.
- Pure Maple Syrup: some readers have tried using brown rice syrup with success. I haven’t tried it myself, so proceed with caution if you do. 😉
- Coconut Oil: melted vegan butter will probably work just fine. Some readers have also used avocado oil and canola oil. If you use either of those, or something else, let me know how it works out!
- Unsweetened Cocoa Powder: you can absolutely use raw cacao powder here. I’ve made this brownie recipe tons of times with raw cacao powder and it works just the same.
- Flax Eggs: easily sub the flax eggs in these vegan brownies with chia eggs or egg replacer.
- Almond Extract: I love the complex flavor that almond extract adds to the best vegan brownies, but you can use pure vanilla extract.
- Salt: if you don’t want salt at all, you can leave this one out. If you like it with a bit more salt, you can try ¼ teaspoon + 1/8 teaspoon of salt. I fear that ½ teaspoon total will be too much. Or, you can sprinkle sea salt on top of the brownies before serving.
- White Whole Wheat Flour: feel free to use oat flour in place of this ingredient, as the texture will be pretty much the same. Here’s how to make oat flour.
Hot or Cold: How Shall I Enjoy My Vegan Brownies?
Hot (well, Warm)
A popular option—enjoying your brownie practically fresh from the oven. You can also warm up your brownies by popping them into the microwave for about 10-seconds. This warm vegan brownie will be soft, with gooey chocolate chips and rich texture.
Cold
My sister loves putting any and all desserts into the freezer. Reason being that colder treats can sometimes be yummier. If you want to place your brownies in the freezer, then you’ll be gently nibbling on a very firm brownie while the heat from you mouth melts the treat. If you want to put your brownies into the fridge, you’re looking at a firmer vegan brownie, with almost a cosmic brownie consistency–think firm and dense, but soft enough to sink your teeth into.
The Very Best Vegan Brownie Recipes
- Vegan Gluten Free Brownies (GF, Dairy Free)
- Paleo Vegan Brownies Recipe
- Vegan Banana Brownies Recipe
- No Bake Vegan Brownies
- Fudgy Vegan Brownies – 6 Ways
Tools You Need
How Do You Like ‘Em?
How’d you like the best vegan brownies ever? Just know, it means the world to me when you take the time to comment, rate the recipe and let me know what you think. Your positive feedback is what keeps me going (and helps me to get better). ‘Til our next vegan adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
🍫 📸 🍫
📸 Did you make this vegan brownies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
Best Vegan Brownies Recipe – Easy ‘n Moist!
Equipment
Ingredients
Best Vegan Brownies
- ¼ cup natural, unsalted creamy almond butter or other nut butter
- ½ cup organic dark brown sugar or coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup + 2 tablespoons melted coconut oil
- ¾ cup unsweetened cocoa powder or raw cacao powder
- 2 flax eggs, 2 tablespoons ground flaxseed + 6 tablespoons water whisked together, set for 15 mins
- 1 teaspoon pure almond extract or pure vanilla extract
- ¼ teaspoon salt
- ¼ cup + 2 tablespoons white whole wheat flour or oat flour
Add-in
- ½ cup vegan chocolate chips
Click here for Gluten Free Vegan Brownies.
Instructions
- Preheat oven to 325°F. Line an 8-inch square 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 flax eggs, extract, and salt. Stir just a few times to gently incorporate.
- Using a rubber spatula, fold in flour until you get the consistency of soft dough or very thick batter, and no flour patches remain.
- Fold in vegan chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
- Bake for 25-35 minutes. Mine took 30 minutes. Cool for 1 hour, or until completely cool.* Slice into 9-16 brownies. Enjoy!
Delicious Vegan Brownie Recipes
- Paleo Vegan Brownies (Gluten Free) - brownies made with almond flour
Notes
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Just the type of brownie recipe I needed. My kids love brownie’s but this one is a healthier version for them. Thanks
Exactly! So happy your kids enjoyed them Sunrita!
Wow! These brownies look to die for! Will be trying out the recipe this weekend and I so can’t wait!
These brownies are seriously so good! I know you’re just going to love them Tania!
These look too good to be true! Adding them to my vegan recipe repertoire! Thank you!
Haha! Sometimes it looks to good to be true, but it is! 😉 Enjoy@
Such an amazing, easy to follow dessert recipe to add to our collection. Our kids LOVE brownies, so I know this will be a hit. Can’t wait to make them!
Thanks so much! Hope you and the kiddos enjoy!
These are incredible! Thick and gooey, just the way a brownie should be!
Thanks Alison! I’m so glad to hear you enjoyed them! 🙂
I have experimented with my own creations, tried numerous recipes, and have not been able to create a phenomenal brownie… UNTIL NOW! These are absolutely fantastic and a big hit for my family. The only changes I made were subbing peanut butter for almond and I used mini chips instead of full size which I think worked out really well. Thank you for this awesome recipe!
Oh that’s so wonderful to hear Glenn! . Nothing is better than sharing a tasty dessert with your family. Thank you for taking the time to let me know!
do you think you could use tahini in place of the almond or peanut butter?
Hi Angie! I’m not sure since tahini is more liquidy than almond butter and peanut butter. It just might work… will you let me know how it turns out if you try? 🙂
I made these brownies two days ago, and I am pretty impressed. I subbed peanut butter for the almond butter (I always added peanut butter to the box brands when my mom let me make them growing up); one of BeamingBaker’s replies said that an oilier butter might lead to too much oil in the mix so I think that’s why I didn’t achieve the same heights/thickness as the ones pictured. Since I used a dark cocoa powder and the exact measurements of maple syrup and brown sugar, I did find this was too bitter as it was. My fix was to sprinkle some powdered sugar on top. That little sprinkle went the extra mile to the perfect amount of sweetness! I loved the recipe! I may try it again and adjust for the extra oils in whatever nut butter I decide next time. Thanks for this! Super helpful to have a great vegan brownie recipe on hand with a flax seed egg that doesn’t completely RUIN the whole dessert.
You’re so welcome Shalyn! I’m glad to hear that you enjoy the brownies, flax eggs and all! .
Hi!
Can I use liquid coconut oil instead of melted coconut oil?
Hi Jen! I haven’t tried this myself, but I know other readers have used melted vegan butter and avocado oil with good results, so it might work. Let me know how it turns out! 🙂
I made this and it turned out yummers! I was curious how it’d taste when made with PB instead of the almond butter. Does it make a world of difference in the taste?