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    Home » Desserts

    Vegan Brownies

    Published: Dec 13, 2022 · by Nico

    Jump to Recipe

    Our vegan brownies have an irresistible glossy and crinkly skin on their upper crust. They are chocolaty with a rich fudgy interior that is beautifully dense and chewy yet light and melty.

    We bake them in a squared 8-inch pan and cut 9 squares out of it, but you can easily double this recipe and make a double batch.

    vegan brownies
    On this page:
    • Ingredients
    • Instructions
    • Tip
    • Questions
    • Make Ahead & Storage
    • More Chocolate Dessert Recipes
    • More Vegan Dessert Recipes
    • Recipe

    Check out our Best Easy Desserts

    These vegan brownies are incredible!

    They have a thin, crinkly upper crust that breaks off as you bite into it, and it's slightly crisp yet melts as it touches your tongue.

    The interior should be a combination of fudgy, melty, and chocolatey, with a relatively dense and chewy texture, but not excessively so.

    If you agree, you will love this triple-chocolate vegan brownie recipe. These are the best brownies we've ever had, and no one will be able to tell they are vegan.

    Vegan brownies with shine

    Ingredients

    ingredients for vegan brownies

    Dark chocolate

    For the best brownies, you'll need some good quality dark chocolate bars; we recommend 55% to 75% cocoa content.

    Dark chocolate is generally vegan; however, read the ingredient list if you want to be sure.

    Cocoa powder

    We use unsweetened dutch processed cocoa powder because it adds a richer flavor and a more intense dark color than natural cocoa powder.

    Dark chocolate chips

    As for the chocolate bar, use dark chocolate chips with 55% to 75% cocoa content and without dairy.

    Vegan butter

    Vegan butter or dairy-free butter is our fat of choice. There are many brands on the market, and we recommend picking one that comes in a stick form and has a firm consistency.

    We like Violife, Earth Balance, Om Sweet Home, Miyoko's, Fora, and Melt Organic.

    We can't recommend using coconut oil as we haven't tested it.

    Sugar

    We use white granulated sugar; you can also use brown cane sugar.

    We have not tried other sugars, such as coconut sugar or palm sugar, so we don't know if they produce the same quality vegan brownies.

    Flour

    All-purpose flour is perfect for this recipe.

    Substitute a 1-to-1 gluten-free flour to make gluten-free brownies. They'll be a little more crumbly, though.

    Aquafaba

    Aquafaba is simply the water from a can of chickpeas. We use it as an egg replacement as it has similar properties and doesn't have a taste. Aquafaba does the following:

    • It incorporates tiny air bubbles, making the brownies taller without using baking powder.
    • It makes the brownies melt as you bite into them, thanks to the bond it creates with the sugar.
    • It creates that beautiful heavenly glossy, and crinkly top.

    We've tested several recipes, and aquafaba is superior to all other egg replacements, including flax eggs.

    Vanilla extract

    We like to add a hint of vanilla to the vegan brownies.

    Salt

    Salt enhances the chocolate flavor.

    Note: since we are using dutch processed cocoa powder, there's no need to add espresso powder to this recipe.

    Vegan brownies stacked on a plate

    Instructions

    Melt the chocolate

    Preheat the oven to 350°F or 180°C. Butter an 8-Inch squared cake pan and line it with parchment paper. The parchment should hang over the edges for easy removal.

    8-inch square cake pan lined with parchment paper

    Coarsely chop the chocolate bar with a knife.

    Dark chocolate and hands

    Add hot, almost boiling water to a pot and put a heat-resistant bowl over it. The bottom of the bowl should touch the hot water. Add in the chopped chocolate and vegan butter.

    Tip: Do this off the heat; it's easier. You can warm the water with an electric kettle and add it to the pot. We don't recommend melting the chocolate in the microwave or directly on the stovetop. It can easily get ruined.

    butter and chopped chocolate in a bowl

    Stir it with a spatula until completely melted. It should take about 2 minutes. Set aside.

    melted butter and dark chocolate

    Make brownie batter

    To a large mixing bowl, add the water from a can of chickpeas (aquafaba) and the sugar.

    melted vegan butter and sugar

    Beat with a hand mixer or stand mixer with a whisk attachment for 3 to 5 minutes or until the liquid turns white, foamy, and with high viscosity.

    Tip: this step is essential. The high viscosity with sugar well dissolved produces the crinkliest and glossiest top and the meltiest brownies we've tested.

    sugar and melted butter in a bowl

    Pour in the melted chocolate and butter mixture, salt, and vanilla extract, and whisk with your hand mixer for 30 seconds or until fully incorporated.

    brownie batter in a glass bowl

    Sift in the flour and the cocoa powder. Whisk the dry ingredients for a few seconds until the brownie batter is combined. Scrape down the edges of the bowl with a spatula and fold it in.

    flour in the melted chocolate

    Transfer the brownie batter to your prepared cake pan. Level it off, then sprinkle it with dark chocolate chips.

    vegan brownie batter in cake pan

    Bake in the oven for 30 minutes, then let it cool down for at least 30 minutes in the pan.

    Pull the parchment paper to take brownie out of the pan, let cool down well before cutting it into squares.

    vegan brownies cut on a wire rack

    Serve vegan brownies as they are, with vanilla ice cream or whipped cream.

    Vegan brownies stacked on white plate

    Tip

    Beat aquafaba with sugar

    Getting a white foamy and sticky/viscous liquid is key to making excellent brownies with a crinkly shiny top and a fudgy yet light and melty core.

    Set a timer and beat aquafaba and sugar with a hand mixer for at least 3 minutes, best if 5 minutes.

    Questions

    Can I replace butter with oil in brownies?

    Yes, you can substitute oil for butter but reduce the quantities slightly. For example, take our butter amount and multiply it by 0.75; that's how much oil you need.

    Use a neutral-flavored oil such as vegetable oil, canola oil, or sunflower oil.
    You could do vegan brownies with olive oil, but you'll taste the oil flavor.

    Are brownies better with oil or butter?

    That's down to preference; however, we think brownies are best when made with vegan or dairy-free butter because you get the best of both worlds.

    Vegan butter is made with a mix of saturated fats (generally coconut oil or palm oil) and unsaturated fats (oils like sunflower, canola, or flax seeds oils). This unique combination created the perfect texture for brownies. It's like using butter and oil and the same time.

    Make Ahead & Storage

    Make ahead: vegan brownies are excellent to make ahead because they keep well for several days at room temperature or in the fridge and months in the freezer.

    Room temperature: keep brownies wrapped in plastic or an airtight container in a dark corner of your kitchen for 3 days.

    Refrigerator: to extend their shelf-life, store them wrapped in plastic or an airtight container in the fridge. They keep for 5 to 6 days.

    Freezer: let brownies cool down completely, then wrap them in plastic wrap individually if you want to store single portions, then put them in a freezer-friendly container, and freeze for up to 3 months.

    Thaw: defrost at room temperature for an hour more as needed. To speed things up, do so in the microwave, at low temperature, in 15-second increments.

    Vegan brownies with shine

    More Chocolate Dessert Recipes

    Calling all chocolate lovers, if you like baking with chocolate and cacao powder, get more sweet inspiration from these sweet recipes:

    • Easy chocolate cake with ganache and a single-layer cake.
    • Chocolate cake donuts with glaze, they whip up in just 5 minutes.
    • Vegan chocolate pound cake: takes just 5 minutes to prepare!
    • Chocolate brownie cake with 5 ingredients and no eggs.
    • 10-minute chocolate custard with just 5 ingredients and dark chocolate pieces.
    • Easy Chocolate Cake
    • Chocolate Brownie Cake
    • Vegan Chocolate Pound Cake
    • Vegan Chocolate Custard

    More Vegan Dessert Recipes

    If you're curious about egg-free desserts, check out these vegan dessert recipes with easy-to-find ingredients:

    • Vegan lemon bars with an easy vegan lemon curd and a thin shortbread crust.
    • Easy vegan lemon cake: perfectly light, airy, and tangy with a lemon cream cheese frosting.
    • 8-ingredient apple cake with sweet and tender apple pieces in a perfectly fluffy cake.
    • Vegan carrot cake: a single-layer easy carrot cake with a moist and light crumb.
    • Easy vanilla cake with vegan frosting, a single-layer and easy version of vanilla cake (coming soon).
    • Lemon blueberry cake: prepared in 5 minutes and baked in 30 minutes!
    • Vegan Lemon Cake
    • Vegan Carrot Cake
    • Vegan Apple Cake
    • Lemon Blueberry Cake

    For many more easy dessert ideas, check out our desserts category page.

    Recipe

    vegan brownies

    Vegan Brownies

    Author: Nico
    Our vegan brownies have an irresistible glossy and crinkly skin on their upper crust. They are chocolaty with a rich fudgy interior that is beautifully dense and chewy yet light and melty.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 9 brownies
    Calories 390 kcal

    Equipment

    • Hand mixer or stand mixer with whisk attachment
    • 8-Inch square pan

    Ingredients
     
     

    • 7 ounces dark chocolate bar 55% to 75% cocoa content recommended
    • 4 ounces (½ cup) vegan butter
    • ½ cup aquafaba the water from a can of chickpeas
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 cup all-purpose flour
    • ¼ cup unsweetened cocoa powder best if dutch processed
    • 3 tablespoons dark chocolate chips

    Instructions
     

    MELT CHOCOLATE

    • Preheat the oven to 350°F or 180°C. Butter an 8-Inch square pan and line it with parchment paper. Parchment should hang over the edges for east removal.
      8-inch square cake pan lined with parchment paper
    • Coarsely chop the dark chocolate bar.
      Dark chocolate and hands
    • Add hot, almost boiling water to a pot and put a heat-resistant bowl over it. The bottom of the bowl should touch the hot water.
      Add in chopped chocolate and vegan butter.
      butter and chopped chocolate in a bowl
    • Stir with a spatula until melted.
      melted butter and dark chocolate

    MAKE BROWNIE BATTER

    • To a large bowl, add sugar and aquafaba.
      melted vegan butter and sugar
    • Beat with hand mixer for 3 to 5 minutes, until liquid is white, thick, and foamy.
      sugar and melted butter in a bowl
    • Pour melted chocolate into white liquid, add salt and vanilla extract and whisk until combined (15 seconds)
      brownie batter in a glass bowl
    • Sift in flour and cocoa powder. Whisk gently, pulsing on and off with hand mixer, until combined. Scrape down edges of bowl.
      flour in the melted chocolate

    BAKE VEGAN BROWNIES

    • Transfer brownie batter into prepared pan. Level it off and sprinkle with dark chocolate chips.
      vegan brownie batter in cake pan
    • Bake at 350°C or 180°C for 30 minutes, then let cool down 30 minutes in the pan.
      Take out of the pan pulling parchment paper. Cool down well on wire rack before cutting into squares.
      vegan brownies cut on a wire rack
    • Serve on their own, with dairy-free vanilla ice cream, or vegan whipped cream.
      Vegan brownies stacked on white plate

    Video Recipe

    Egg-free Chocolate Brownies

    Notes

    Nutrition information is an estimate for 1 vegan brownie out of 9. You can also cut it into 12 smaller rectangular brownie bars.

    Nutritional Values

    Nutrition Facts
    Vegan Brownies
    Amount Per Serving
    Calories 390 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 9g56%
    Trans Fat 2g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 8g
    Cholesterol 1mg0%
    Potassium 241mg7%
    Carbohydrates 48g16%
    Dietary Fiber 4g17%
    Sugar 29g32%
    Protein 4g8%
    Vitamin A 9IU0%
    Vitamin B6 0.02mg1%
    Vitamin C 0.02mg0%
    Vitamin E 1mg7%
    Vitamin K 11µg10%
    Calcium 33mg3%
    Folate 30µg8%
    Iron 4mg22%
    Manganese 1mg50%
    Magnesium 69mg17%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you like these vegan brownies, you might also enjoy the following.

    • 43 Plant-Based Desserts
    • 35 Easy Desserts
    • Best Vegan Cake Recipes
    • 45 Easy Vegetarian Dinner Recipes
    « Vegan Cream Cheese Frosting
    Kale Chips »

    Reader Interactions

    Comments

    1. Amber

      December 14, 2022 at 7:17 am

      Can I use white whole wheat flour or regular whole wheat flour instead of all purpose flour?

      Reply
      • Louise

        December 14, 2022 at 9:35 am

        Hi Amber, thanks for your comment! We haven't tried with whole wheat flour but it should be possible. Do let us know how they turn out. Have a great Wednesday! Kindest, Louise

        Reply
      • Dean

        January 15, 2023 at 1:03 pm

        Why are there no measurements on the ingredients? I tried to create this by guessing, turned out OK. But I was thinking it might’ve turned out better if I had exact measurements. I noticed on the caloric intake, there are sugars and carbs, etc., but in order to be accurate with that there would have to be an exact amount of ingredients.

        Reply
        • Louise

          January 16, 2023 at 5:42 am

          Hi Dean,
          Thanks so much for your message.
          We always include measurements in our recipes - if you scroll to the end of the page or click "jump to recipe", you will see the recipe box with measured ingredients, instructions, and step-by-step pictures.
          The recipe is always at the end of the page. This is an industry-wide practice, so you will see this on other blogs too.
          But if you want to learn more about the recipe (like variations, ingredients substitutions, tips) and how to make the best version of it, please read the text in the body of the article. Nico always tries to share his knowledge with you and includes the most important information to make the recipe successful.
          I hope this helps! Have a wonderful week ahead.
          Kindest, Louise

          Reply
          • Kate

            February 01, 2023 at 10:42 am

            Hello,
            I'm new here and love what I see. I'm tasked with baking a large cake and chose this recipe. Need to scale up to fill a 14x17 inch cake pan. I'm thinking all ingredients x4? Any chance you could advise on the temperature and time I should use for such a big cake?

            Reply
            • Louise

              February 01, 2023 at 5:02 pm

              Hi Kate,
              Yes, that should work since there is no baking powder in this recipe. We haven't tried scaling the brownies to such an extent, but I'd say it will work.
              As for the oven temperature, stick to the recipe guideline and set a timer for 30 mins, then check for doneness every 10 minutes thereafter. We wanna avoid a burned top, so make sure to keep an eye on your oven.
              Let me know how it turns out, and happy baking.
              Kindest,
              Louise

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    Nico and Louise founders of the Plant-Based School.

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