These rich and chocolaty vegan brownies are easy to make and perfect for satisfying your chocolate cravings!
Sometimes you just need a brownie! And while there are lots of ways to dress up a brownie (like with pumpkin or mint and almond butter), more often than not I find myself craving a simple, classic, chocolaty vegan brownie.
When I was growing up we always had a box of brownie mix in the pantry to satisfy such cravings. Unfortunately, those mixes weren't vegan, and while I'm sure there are vegan brownie mixes out there, my neighborhood supermarket doesn't have them.
Tip: Even brownie mixes that may appear vegan by the ingredients lists might not be. Watch out for the sugar! In the United States most granulated sugar (unless it's organic) is processed using animal bones.
Jump to:
Fudgy Brownies vs. Cakey Brownies
Ever notice how boxed brownie mixes have directions for fudgy brownies as well as cake-like brownies? I never knew which one to pick. These vegan brownies are somewhere in between — you get the best of both worlds!
While they're intense and rich and full of chocolate flavor, they're not overly dense (as I find many fudgy brownies to be), and they're not so light as to be considered cake-like.
That happy in-between texture is where you find the best vegan brownies as far as I'm concerned!
Tip: Do you prefer brownies that are definitively fudgy or cake-like? My suggestion would be to adjust the amount of baking power. Use a bit extra baking powder to get cake-like brownies, or leave it out completely for fudgy brownies.
What You'll Need
- Vegan butter. You should be able to find this near the regular butter at the supermarket. Look for brands like Miyoko's and Earth Balance. Your butter needs to be at room temperature, so be sure to take it out of the fridge a few hours in advance, or use this quick butter softening method.
- Granulated sugar. Make sure to buy organic sugar in order to keep the recipe vegan. Most sugar (at least in the U.S. is processed using animal bone char, so it's not considered vegan. Organic sugar is processed differently though!
- Brown sugar. This needs to be organic as well.
- Vanilla extract.
- Vegan chocolate chips. I use Enjoy Life brand to make these vegan brownies — they're dairy-free and available at many supermarkets.
- Non-dairy milk. Just about any variety of plant milk that's unflavored and unsweetened will work for these non-dairy brownies. Try soy milk, almond milk, or cashew milk.
- Flour. We're using all-purpose wheat flour. I can't guarantee results if you use any other variety.
- Cocoa powder.
- Baking powder.
- Ground cinnamon. This is an unconventional ingredient for a brownie recipe and it's totally optional, but I promise it will enhance the flavor of your brownies.
- Salt.
- Walnuts or pecans. Leave these out if you prefer nut-free vegan brownies.
How to Make Vegan Brownies
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Melt your chocolate chips before getting started. I find the easiest way to do this is to microwave them in a bowl in 30 second increments, stirring a bit between each zap.
1. Grab an electric mixer. The first thing we're going to do is beat the sugars together with the vegan butter and vanilla. Do this for a full two minutes and be sure to scrape down the sides of the bowl with a spatula. This is going to introduce some air into the batter, so our brownies have a nice crumb to them. It also helps to achieve those beautiful shiny tops!
2. Next you'll stir in those melted chocolate chips. Mix them in completely, and then add some non-dairy milk (make sure it's at room temperature).
3. Once the mixture is relatively uniform you can add your dry ingredients to your wet ingredients. Start with the flour and sprinkle everything else on top: cocoa powder, cinnamon (totally optional but wonderful), salt, and a bit of baking powder.
4. Stir everything just until mixed. The brownie batter will be very thick at this stage — almost like cookie dough.
5. Optional step: stir in some nuts. Walnuts and pecans are great in these brownies.
6. Transfer the mixture to a parchment paper-linked baking dish and bake the brownies until they just start to pull away from the edges of the pan.
A toothpick inserted into the center should come out almost (but not totally) clean. The brownies probably won't look done in the middle at this point. But don't worry! They'll continue to set after you take them out of the oven.
Tip: Be careful not to overcook the brownies! This is really easy to do. Take them out of the oven as soon as they pull away from the pan, even if it's just a tiny bit.
Let your vegan chocolate brownies cool before slicing them.
Leftovers & Storage
Store any leftover brownies in an airtight container or bag for up to 4 days at room temperature or in the freezer for up to 3 months.
Frequently Asked Questions
I'm honestly not sure! I haven't tested any gluten-free versions of the recipe, but I suspect you could use an all-purpose gluten-free flour blend.
Feel free to replace them with something else. Try some vegan chocolate chips or marshmallows, or swirl a few spoonfuls of peanut butter into the batter.
Nope! While I'm all about baking with vegan egg substitutes, I don't find any particular ingredient necessary for egg-free brownies. They're pretty dense, so something like a flax egg wouldn't have much effect, and the flour does a fine job of binding them together.
More Vegan Chocolate Recipes
- Vegan Chocolate Cake
- Vegan Chocolate Pudding
- Vegan Double Chocolate Muffins
- Vegan Chocolate Cheesecake
- Vegan Chocolate Cupcakes
- Vegan Chocolate Frosting
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
The Most Amazing Vegan Brownies
These rich and chocolaty vegan brownies are easy to make and perfect for satisfying your chocolate cravings!
Ingredients
- â…” cup vegan butter, at room temperature
- â…“ cup organic granulated sugar
- ½ cup organic brown sugar
- 2 teaspoons vanilla extract
- 6 ounces vegan chocolate chips, melted
- ½ cup unflavored and unsweetened non-dairy milk, at room temperature
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
Instructions
-
Preheat the oven to 350°F.
-
Oil a 9 x 9 inch square baking pan and line the bottom with parchment paper.
-
Place the butter, sugar, brown sugar, and vanilla into a large mixing bowl. Use an electric mixer to whip the ingredients together for 2 full minutes.
-
Stir in the melted chocolate chips by hand, followed by the milk.
-
Add the flour to the bowl, then sprinkle the cocoa, baking powder, cinnamon (if using) and salt on top of the flour. Stir everything together just until fully mixed. The batter will be very thick — almost like cookie dough.
-
Fold in the nuts, if using.
-
Spread the batter evenly in the prepared baking pan.
-
Place the pan into the oven and bake just until edges begin to pull away from the sides of the pan, about 30 minutes.
-
Remove the pan from the oven and transfer it to a cooling rack. The brownies will continue to set as they cool.
-
Slice into 9 squares and serve.
I made these about 30 seconds after opening the email. They are very good! Very rich! Excellent brownie taste. I added pecans. My batter didn’t end up as thick as pictured. Maybe too much liquid? Vegan butter get too warm/too liquid? Next time I’ll go for a more fudgy texture.it appears to be a pretty forgiving recipe.
I'm impressed. It was quite delicious! The first part (vegan butter, sugar and melted chips)makes a great ganache for a vegan cake. This recipe is a keeper!
question: can i use self raising flour instead of all purpose flour in this recipe?
I wouldn't recommend it. Self raising flour has a higher proportion of baking powder than what I'm using here, so they'll probably be a bit fluffy and possibly bitter. A 50/50 mix of self raising flour and regular flour should work though!
I’ve tried these several times now and the flavor is great but they always crumble. I’ve removed them at 30 minutes and 25 minutes with the same result. It’s disappointing because the taste is great. Suggestions would be appreciated, and hopefully my comment gets posted as I tried before but it didn’t show up.