The BEST Vegan Brownies recipe! Rich, chocolaty, chewy, brownies that are fudgy in the middle and have crisp edges. Just 10 simple ingredients, 10 minutes of prep time, and 1 bowl to make these easy vegan brownies. A chocolate lover's dream!
FEATURED COMMENT:
Easily the best brownies I've ever had! This recipe is incredible! Thank you so much! - Kim
I'm thrilled to share this fantastic brownie recipe with you for a couple of compelling reasons: First and foremost, fudgy brownies – need I say more? Secondly, in my initial cookbook, Fuss-Free Vegan, there was one recipe that occasionally left some wanting more consistency: the vegan brownies. So I knew I had to redeem myself by sharing my new and improved recipe, which is easy to make and super reliable. These easy vegan brownies are crazy delicious, full of chocolate flavor, with a fudgy texture (no cakey brownies here!), and they are dead simple to whip up, and they turn out perfect every time. You're gonna be on cloud nine with every gooey, chocolaty bite!
Common Questions:
What vegan butter do you use? My go-to is always Earth Balance Original Buttery Spread. It is always reliable in vegan baked goods.
Can I use coconut oil instead of vegan butter? I prefer vegan butter because of it's delicious rich taste, but if needed you can sub refined coconut oil for the vegan butter. Note that this sometimes makes the brownies a bit greasy.
Can these be made gluten-free? Yes! Make the vegan brownies gluten-free sub the flour for ½ cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
Can this recipe be made with a sugar substitute? I've heard from readers that coconut sugar works very well as a sugar substitute!
What are vegan brownies made of? Dutch process cocoa powder, vegan chocolate chips, flour, white sugar, vegan butter, flax egg or chia egg (just flax or chia mixed with water), vanilla extract, baking powder, and salt.
How to make Easy Vegan Brownies:
In a small bowl, mix together the water and ground chia, set aside. If using flax it will take about 10 minutes to thicken. If using chia it will thicken almost instantly.
In a large microwave-safe bowl, add the vegan butter and ¼ cup chocolate chips. Melt the vegan butter and chocolate in the microwave stopping to stir every 20 seconds. Once it is almost melted (there will still be a few chips or small pieces left), remove it from the microwave and stir to finish melting. (This ensures you don't burn the chocolate). Remove from the microwave and whisk well to combine.
Add the flax or chia mixture, sugar, and vanilla extract to the melted chocolate and butter and mix well to make your brownie batter. Lastly add the cocoa powder, flour, baking powder, salt, and the remaining ¼ chocolate chips and mix well to make a thick batter.
Evenly spread into the prepared baking pan, and bake 30 - 35 minutes until a toothpick inserted into the center comes out with just a few wet crumbs (but no wet batter). You may have to test a few areas in case you hit a chocolate chip. Allow to cool completely in the pan before removing and slicing. See the recipe notes for freezer instructions.
These Vegan Brownies Are...
- easy to make with just 10 ingredients, 10 minutes prep, and 1 bowl
- extra-chocolaty, fudgy, and chewy
- the best brownies ever! (Vegan or not)
More chocolaty vegan recipes you might like:
Vegan Chocolate Peanut Butter Bars
3 Ingredient Vegan Nutella
The Best Vegan Chocolate Chip Cookies
Easy Vegan Chocolate Pudding
Vegan Double Chocolate Muffins
The Ultimate Vegan Chocolate Cake
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Fudgy Vegan Brownies
Servings: large brownies
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Ingredients
- 6 tablespoons warm water
- 3 tablespoons ground flax or ground chia seeds
- 6 tablespoons vegan butter, (I used Earth Balance Original Buttery Spread)
- ½ cup vegan chocolate chips, divided
- 1 cup white sugar
- 1 teaspoon vanilla extract
- ½ cup cocoa powder, (dutch-process)
- ½ cup all-purpose flour, (see notes for gluten-free)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350F (180C). Line an 8" x 8" square pan with parchment paper, leaving an overhang on the sides which will make it easier to remove the brownies.
- In a small bowl, mix together the water and flax or chia, set aside. If using flax it will take about 10 minutes to thicken. If using chia it will thicken almost instantly.
- In a large microwave safe bowl, add the vegan butter and ¼ cup chocolate chips. Melt the vegan butter and chocolate in the microwave stopping to stir every 20 seconds. Once it is almost melted (there will still be a few chips or small pieces left), remove it from the microwave and stir to finish melting. (This ensures you don't burn the chocolate). Remove from the microwave and whisk well to combine.
- Add the flax or chia mixture, sugar, and vanilla extract to the melted chocolate and butter and mix well. Lastly add the cocoa powder, flour, baking powder, salt, and the remaining ¼ chocolate chips and mix well to make a thick batter.
- Evenly spread into the prepared baking pan, and bake 30 - 35 minutes until a toothpick inserted into the center comes out with just a few wet crumbs (but no wet batter). You may have to test a few areas in case you hit a chocolate chip.
- Allow to cool completely in the pan before removing and slicing.
Notes
Nutrition
More Vegan Dessert Recipes To Try:
Michele says
I made these for Thanksgiving and they are outrageously delicious. I made three of your recipes for Thanksgiving and all of them are five star.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Michele!! I am so thrilled everything turned out perfectly for you. I really appreciate you taking the time to leave a comment 🙂
Michaela says
Made them yesterday and they are gone already. So tasty!
Will definitely make them again since they come together so fast.
Maria Barr says
These are sooo good. How can I make these thicker?
Bianca says
Just use a smaller pan 🙂
Christine Tyrell says
Just curious about the chocolate chips that come up when you click the link. those have hydrogenated palm oil. This is terrible for you! are these the ones you're referring to?
Leslie says
Wondering if you can share which vegan butter you use? I’ve made these a few times and sometimes they bubble in the oven & don’t come out consistent.. and it might be my butter- I’m using the avocado oil country crock vegan butter. Is there a better option?
Jess @ IDTLC Support says
Earth Balance or similar works great in this recipe.
Leslie says
Thank you so much! I’ll try it with earth balance! 🙂
Judy Kahn says
The recipe looks great but I am a no-fat (thus no butter) vegan. Any ideas for a substitute? I've used applesauce before but not sure it would work in this recipe. Thanks!
Cindy says
Can I use coconut oil instead of butter?
Jess @ IDTLC Support says
Yes, coconut oil should work in place of butter.
Heather says
I now have two favorite brownie recipes! Yay!
Liz says
This is the best vegan brownie recipe I've found so far! I've made brownies using dates, sweet potatoes, black beans, etc., but this is so much better and so easy. I did use coconut sugar instead of white sugar, but I don't know if that made any difference. Thank you, Sam. We love your recipes!
Sam Turnbull says
Aww wonderful!!! SO happy you love them so much 🙂
Jason says
Love these brownies and several non vegan friends I’ve given them to also love them! One struggle I often had when making them was “spreading” the batter into the pan as it was thick and sticky. It’s a bit more wasteful than I usually like to be but I found it you get a second square of parchment paper you can do your best to spread the batter and then use the second sheet of parchment to place on top of the brownies and push down lightly with your hands to spread out the batter. I found it has made more uniform brownies vs my first few tried.
Sam Turnbull says
So happy you enjoyed them!
Michele says
Looks great, but I’m wondering whether you’ve tried using oil instead of melting vegan butter? Sounds like the recipe fails are from the great difference between brands & styles of vegan butter…
Brooke Jensen says
I seriously can’t make brownies without them being wet and oil even if I follow the exact recipe and brand of butter. I don’t get it! Help!