Hey y’all! If you crave intensely chocolatey, fudgy, and chewy treats, these Vegan Brownies are about to be your new go-to. They are perfect for birthdays, bake sales, lunchbox surprises, or late-night cravings because they come together in one bowl with pantry staples. Grab your whisk and your sweet tooth—let’s get cooking!
Prep time: 15 minutes | Cook time: 28–32 minutes | Total time: ~45 minutes (plus 30 minutes to cool) | Yield: 16 brownies | Pan: 8×8 inch (20×20 cm)
Why You’ll Love These Vegan Brownies
- Ridiculously fudgy texture with deep, dark chocolate flavor in every bite.
- One-bowl method with simple, budget-friendly ingredients you probably have on hand.
- Crackly, glossy tops thanks to warm fat + sugar whisking and melted chocolate.
- Dairy-free and eggless brownies that everyone at the table will love.
- Easy to customize with nuts, swirls, or spices for any occasion.
Ingredients for Fudgy Vegan Brownies
- 1 cup (120 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder (natural or Dutch-process)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp instant espresso powder (optional, boosts chocolate)
- 3 oz (85 g) dairy-free dark chocolate, chopped
- 1/3 cup (80 ml) neutral oil (avocado, canola, or grapeseed)
- 1/2 cup (120 ml) unsweetened plant milk (oat, almond, or soy), room temp
- 2 tsp vanilla extract
- 2 tbsp ground flaxseed + 6 tbsp water (2 flax eggs)
- 1 tsp apple cider vinegar
- 1/2 cup (85 g) dairy-free chocolate chips or chunks (optional mix-in)
How to Make Vegan Brownies (Step-by-Step)
- Prep the pan and oven: Heat oven to 350°F (175°C). Line an 8×8 inch pan with parchment (with overhang for easy lifting) and lightly grease.
- Make flax eggs: In a small bowl, whisk 2 tbsp ground flaxseed with 6 tbsp water. Let sit 5–10 minutes to thicken.
- Melt chocolate with oil: In a large microwave-safe bowl, combine chopped dairy-free chocolate and oil. Microwave in 20-second bursts, stirring between each, until smooth and glossy (about 60–90 seconds total). Alternatively, melt over a gentle double boiler.
- Whisk in sugars for crackly tops: While the chocolate-oil mixture is still warm (not hot), whisk in granulated sugar and brown sugar for about 1 minute until slightly dissolved and shiny.
- Add wet ingredients: Whisk in the thickened flax eggs, plant milk, vanilla, and apple cider vinegar until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking powder, salt, and espresso powder. Sift if lumpy.
- Fold batter: Add dry ingredients to the wet and fold gently with a spatula just until no dry streaks remain. If using, fold in chocolate chips. Do not overmix.
- Bake: Spread batter evenly into the pan and smooth the top. Bake 28–32 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with moist crumbs (not wet batter). For extra fudgy brownies, pull at 28–29 minutes.
- Cool and slice: Cool in the pan on a rack for at least 30 minutes. Lift out using parchment and chill 20 minutes for clean cuts. Slice into 16 squares.
Notes for Perfect Dairy-Free Brownies
- Cocoa choices: Dutch-process gives a darker color and smoother chocolate flavor, while natural cocoa is a touch brighter; both work. Learn more about cocoa types here: Serious Eats: Cocoa Powder 101.
- Pan size matters: In a 9×9 inch pan, the brownies will be thinner; start checking around 22–25 minutes.
- Don’t overbake: The center should look set but soft. Residual heat finishes the bake, keeping your Vegan Brownies fudgy, not cakey.
Variations to Try
- Gluten-Free Vegan Brownies: Use a quality 1:1 gluten-free flour blend (120 g) and add 1 tbsp almond flour for tenderness; bake 26–30 minutes.
- Peanut Butter Swirl: Warm 3 tbsp peanut butter until runny, dollop over batter, and swirl with a knife before baking.
- Mint-Choc: Add 1/2 tsp peppermint extract to the batter and sprinkle 2 tbsp crushed dairy-free peppermint candy on top.
Essential Equipment
- 8×8 inch (20×20 cm) metal baking pan
- Parchment paper and nonstick spray or oil
- Large mixing bowl and small bowl
- Whisk and silicone spatula
- Digital kitchen scale or measuring cups/spoons
- Microwave or small saucepan/double boiler
- Cooling rack and sharp knife
Storage & Make-Ahead for Vegan Brownies
- Room temperature: Store in an airtight container for 3–4 days.
- Refrigerator: Keeps up to 1 week; texture becomes extra fudgy when chilled.
- Freezer: Wrap individual squares tightly and freeze up to 3 months. Thaw at room temp 30–45 minutes or microwave 10–15 seconds.
Serving Ideas & Pairings
- Warm a square and top with a scoop of vegan vanilla ice cream.
- Serve with fresh raspberries, sliced strawberries, or a drizzle of tahini or caramel.
- Pair with hot coffee, espresso, or a chilled glass of oat milk.
Pro Tips for the Best Vegan Brownies
- Weigh your flour: Too much flour makes brownies dry. Aim for 120 g per cup or learn proper spoon-and-level technique here: King Arthur Baking.
- Warm fat + sugar = shiny tops: Whisking sugar into warm melted chocolate and oil helps dissolve crystals for that coveted crackly crust.
- Flax egg finesse: Let flax and water fully gel for 5–10 minutes before adding; more on flax eggs here: Healthline: Flax Egg.
FAQ: Vegan Brownies
How do I get shiny, crackly tops on vegan brownies?
Whisk granulated and brown sugar into the warm melted chocolate-oil mixture for about 1 minute, avoid excess liquid, and do not overmix once flour is added. Bake until just set and cool before slicing.
Can I reduce the sugar?
You can reduce total sugar by up to 2–3 tbsp without major texture changes, but more than that can dull the chocolate flavor and compromise moisture and shine.
What can I use instead of flax eggs?
Try 2 tbsp ground chia seeds + 6 tbsp water for chia eggs, or 6 tbsp whipped aquafaba (chickpea liquid) added with the wet ingredients; note that texture may vary slightly.
