BEST Vegan Brownies!
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!
- Total Time: 55 minutes
- Yield: 9-16 brownies 1x
Description
Best Vegan Brownies Recipe: easy & moist homemade vegan brownies—the BEST vegan chocolate brownies ever! Rich chocolate flavor, fudgy center and made from scratch!
Ingredients
Best Vegan Brownies
- 1/4 cup natural, unsalted creamy almond butter or other nut butter
- 1/2 cup organic dark brown sugar or coconut sugar
- 1/3 cup pure maple syrup
- 1/4 cup + 2 tablespoons melted coconut oil
- 3/4 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
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons white whole wheat flour or oat flour
Add-in
- 1/2 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
- Vegan Gluten Free Brownies
- Vegan Banana Brownies Recipe 🍌
- No Bake Vegan Brownies
Equipment
Buy Now → 
Buy Now → 
Organic Extra Virgin Coconut Oil 16oz
Buy Now →
Buy Now → 
Buy Now → 
Buy Now → Notes
Where to Buy Ingredients: Vegan Chocolate Chips | Unsweetened Cocoa Powder | Almond Butter | Coconut Sugar | Pure Maple Syrup | Ground Flaxseed | Pure Almond Extract
*Brownies will be very fudgy and gooey after the first 2 hours of cooling. If you like them firmer, allow to cool & set for an extra 2-4 hours before enjoying. Or, after cooling completely, chill in the refrigerator for about 2 hours and enjoy.
Storing Instructions: Store brownies in an airtight container for up to a week at room temperature. Store in the refrigerator if you like them firm.
Freezing Instructions: These brownies freeze well. Store in an airtight, freezer-friendly container for up to a month. Thaw at room temperature for 30 minutes before enjoying. Or, heat in the microwave for 15-20 seconds until warm.
Recommended Tools: 8-inch baking pan | unbleached parchment paper | glass mixing bowls | my favorite prep bowls
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
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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 ..
i have the same question!!!
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.
Glad you enjoyed them, Suzanne! These are definitely super chocolatey and fudgy–I don’t play around with chocolate. Hehe. 😉
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/
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!
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. 🙂
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.
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. 🙂
Oh yes, and for you Strange and High-ish Altitude bakers-
THIS right HERE- is THE recipe that you’ve been needing.
BRING THE BROWNIES BACK!! 😛
Hey fellow herbi-choco-fanatics!!
(I hope this isnt a repeat inquiry BUT) …. Brownies in Colorado have been known to be the death of many bakers… and I for one have stopped trying to make them all together. I dont know what it is about the specific combination in brownies- but they turn into….. a hard rock-like time-wasting disappointment.
SO….. i am trying this recipe just as it is…. i will let you know how it comes out, but I am already concerned because my batch started oozing extra bits of coconut oil into the edgy and pooled in its shimmering glimmer over the top before putting it in the oven with loads of vegan faith and wishful thinking….
Has anybody’s else’s batter looked anything like this going in??
“Of course, Cate, that’s EXACTLY what its supposed to look like, don’t worry!!” (would be the ideal response for this weary alternate- altitude plant-based baker…. :-X):-P
Hi Cate, how did the brownies turn out? 🙂
They actually tasted a little bitter… HOWEVER- i didnt realize i was out of maple syrup until the batch was already in the works…. so unfortunately, i used a mix of Light Agave, and Vegan Corn Syrup…. i also ran out of almond butter, and had to use 1/8 cup of Sun-Butter to even it out….
HOWEVER- sprinkling a little Himalayan sea salt over top, after they started to cool, TOTALLY completed the richness effect of it all.
and the entire pan has completed vanished except one. SO- ANOTHER ATTEMPT with ALL the correct ingredients is definitely not far away 🙂 This is a killer recipe, and i am positive that the taste differences are solely my own making…. Can’t wait for Ripe ol Batch #2!
Thanks!!
Oh, that sea salt on top sounds like just the perfect addition! 🙂 So happy that you enjoyed my recipe. I’m sure other readers in high altitudes will greatly appreciate your notes! Happy baking. xo
I found that using all natural almond butter, where the ONLY ingredient is almonds (no added oils, no extra salts or sugars, no extra processing), makes for a smooth batter than blends without any separation. Thanks for your feedback. I love using Sunbutter, too, but most brands and even those labels “natural” have added sugar and salt, which alter their ability to blend seamlessly with the batter.
Hi! These brownies look absolutely delicious!! I would love them with icecream on top!
What a yummy idea! Enjoy!
I made these brownies for the first time yesterday… while they are bursting with chocolate flavour, I found them quite dry, rather than moist. I followed the recipe as listed, let the brownies cool for an hour or so as the recipe suggests, then cut them into squares and covered them until ready to serve later in the day. Any ideas on why they may be dry?
Hi Judy, it could be a number of factors, so bear with me! 🙂 1) making substitutions can change the recipe, 2) was your almond butter well-mixed and very drippy/runny?, 3) when you scooped your cocoa powder and flour, did you spoon and level, being careful not to pack it in?, 4) did you fluff up your flour before scooping (just in case it settled and became finely packed over time), 5) oven temperature–has it been checked? Hope this helps!
Hi Demeter – thanks so much for the suggestions. I made a second batch of the brownies – this time using a new jar of almond butter, and made sure it was thoroughly mixed… that seems to be the answer as this batch came out super fudgy and incredibly delicious! YUM… I’ll definitely make these again and again and AGAIN.
Hi Judy, SO glad to hear it all worked out! Yes, that almond butter bit occurred to me just a little while ago. So glad I remembered to mention it! Thanks for reporting back the results. Happy baking! 🙂
These are GREAT! Thank you. I’ve tried making different kinds, but these are my favorite now!
What are the nutritional facts on these? Reason being is because I can’t stop eating them!!! Yum!
Hi Lindsay! It’s so wonderful to hear that you enjoyed my recipe! 🙂 Nutritional facts: I’m actually slowly, but surely, adding that across my site. Thanks for your patience. Happy Baking!
Demeter, how do I even begin to thank you for these? They were a bit outside what I usually make since I have been trying for desserts that don’t use wheat flour (not because I’m even gluten intolerant) and oil (because the WFPB folks act like any oil is lethal). And I try to minimize sugar. But—-tis is the season and I felt I could “cheat” with a little indulgence. OMG! These are what the best pastry chefs would make if they would get real and make brownies instead of something more high-faluting. Deep. Not too sweet. Chocolatey. The almond butter and extract give them a unique taste. Great texture. And so satisfying.
I know you were kidding about them being life-changing, but in a way, they are for me. Instead of giving into fear—like OMG, a little oil/flour/sugar will destroy my health, these helped me embrace the positive—that a little fun stuff really isn’t going to kill us, especially with a healthy plant-based diet. And it’s good for the soul, which is health-promoting right there. So, you’re not only one of my favorite go-to bloggers (I love everything about your blog–the photos, the personal stuff–love your family—the writing, the recipes), but you’re also my therapist—helping me let go a bit and enjoy life!
Ellen, I hardly have words for the wonderful, heartwarming comment that you left. <3 How do I even begin to thank YOU for taking the time to write something so thoughtful? Just know that I'm always here to help you... stay satisfied, be positive, and just giggle (no matter how goofy I have to be--I'll DO it!). Here's to letting go of our fears, conquering and embracing our happiness and sharing these sweet moments together. Sending you the biggest, warmest hugs ever. xo Demeter
Hi! Just wanted to say thank you so much for posting this wonderful recipe. I am so thankful you thoughtfully put something together that is not only plant-based and vegan (plus, easily converted to gluten-free – I used almond flour) but also refined-sugar-free and packed with nutritious superfoods… and really really tasty. Guys, I don’t know if it is just me, but in my humble and possibly crazy opinion you have *GOT* to try these babies fresh out of the fridge (after baking and cooling, haha). Thank you Demeter! xo
Hi Anna! What a wonderful comment to read this morning. 🙂 I’m so happy to hear that you enjoyed my recipe! I fully believe in sharing recipes that seriously hit that sweet tooth spot without being made of guilt-inducing ingredients. Haha. Also, I completely agree about having these brownies chilled! They’re like bites of fudge, right? Big hugs to you, Anna! xo
Will be trying more of your recipes (Read: already have!) xoxo
AWESOME!! 🙂 Can’t wait to hear what you think of the others! Happy baking! xoxo
I made these last night and followed the recipe exactly, but the batter turned out so dry! Impossible to whisk, nearly a dough instead of a batter, and definitely not pour-able! In the comments I see that some people had the opposite problem… I’m confused! They turned out tasty but super flat and dry. It seems like the recipe is missing an extra liquid ingredient or something.
Hi Katherine, so sorry to hear that you had troubles with this. These brownies are pretty fudgy, not dry at all. The batter is supposed to be gooey, viscous and thick. Did you switch to folding with a rubber spatula after it got hard to whisk? Also, was your almond butter runny and drippy?
I made these twice & each time they ended up flat.. I followed all of the ingredients/insteuctions so am just confused as to why?
Hi Sarah, was the texture still good? Can you explain the flatness a bit more–were you expecting them to a bit cakier and fluffier? 🙂
the texture was still good, I was expecting them to be fatter; they didnt look like the pictures.. wasnt much batter so I thought maybe I did something wrong, also the batter wasn’t as liquidy like it is in the pics.. still delicious though!
I made these brownies recently. I also made them with GF flour. They were AMAZING! No one knew they were vegan or GF unless they asked. So chewy and delicious. I also put some in the freezer and they were an even bigger hit! Never froze all the way through so they had a great texture and easy to eat.
Wonderful! I’m so happy that you enjoyed these, Cathy. 🙂 I’ve always wanted to try making them with all purpose GF flour–good to know it works. Oh gosh, semi-frozen brownies sound INCREDIBLE! Thanks for taking the time to let me know. 🙂
Just made these exactly as posted. I let them cool one hour and these are more
Like brownie batter than brownies. Especially the middle. They are super
Gooey and unable to cut. I made no substitutions and double checked everything. 🙁 I do not
Live at high altitude. I also taste the coconut oil way more than I like. I have them
In the fridge now trying to firm
Them up. Will try the freezer if
Fridge doesn’t help. Bummer.
Hi Rosey, I’m so sorry to hear that. 🙁 Did you use brown sugar or coconut sugar–and if it was brown sugar, did you pack it? And what did the batter look like when you poured it into the pan? Was it pretty gooey and somewhat thick or watery?
Hello-
So I used brown sugar and it was dense in my measuring cup, but I didn’t specifically pack it as that was not noted in the instructions. The batter looked gooey and somewhat thick…like brownie batter. Definitely not watery. I frozen the batter and cut it into cubes so it is more like fudge! Just seemed like it needed to cook way longer than the 30 min. in the recipe, but I did remove it from the oven after 30 min. thinking maybe the cooling would help. However, it didn’t.
Darn… what kind of flour did you use? The batter should be VERY gooey, and almost too difficult to whisk. Maybe try adding an additional 2 tablespoons flour next time. Good luck!
White whole wheat as specified. No worrries but I don’t think I can make them again. I am glad others had better luck.
I made a double batch of these this morning. I used 1 tsp almond extract and 1 tsp vanilla and baked the entire 30 minutes because I am at a high altitude. They baked and set up perfectly. I plan to serve them tonight with a scoop of soy vanilla ice cream on side. This will go in my recipe file as my go-to brownie recipe.
If you are used to non-vegan brownie mixes these may not be for you. If you are a true chocolate lover, however, with sugary sweetness not being your norm, you will love these. They truly are decadent. My two-year-old vegan granddaughter could hardly wait for them to be ready and was not disappointed.
I love that you used a combo of extracts! 🙂 Almond extract is a personal fave of mine. I’m so glad that you and your granddaughter enjoyed this recipe, Melodee! These brownies are just incredible with a scoop of ice cream on top. Thanks for the feedback. 🙂
Hi there,
I’ve noticed you use a lot of peanut butter or almond butter (cashew)…Is there an alternative to these? . Could I use seed, coconut or sunflower butter. Would it give it the same texture
My son is allergic to all nuts. Many thanks Heidi : )
Hi Heidi! I think you’ll be able to use sunflower seed butter as a pretty reliable substitute. I’ve had quite a few readers use that as their nut-free substitute. 🙂 Can’t wait to hear how you and your son enjoy these!
Unfortunately, these didn’t turn out for me. They came out of the oven soupy. I even left them in for an extra 15 minutes and it was still soupy. I usually have problems when cooking with coconut oil, so maybe I’ll use a different oil next time.
What can I sub for the maple syrup and I don’t have agave syrup? Can I use honey instead; if so, how?
Hi Temeka, yes you can use honey. Sub the maple syrup with an equal amount of honey, so: ⅓ cup honey. Enjoy! 🙂
Thank You
My pleasure! 🙂