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Vegan Brownies – The Best Recipe

This homemade vegan brownies recipe is soft, rich, fudgy, dangerously chocolatey… and surprisingly vegan!

Vegan Chocolate Brownie Recipe

The Real Deal Vegan Brownies

NO black beans

NO flaxmeal

NO coconut flour

NO tofu

NO dates

I do love brownie recipes that contain the ingredients listed above, and my Sweet Potato Brownies are super popular with readers…

But sometimes what you’re craving is a basic homemade brownie recipe with simple ingredients and nothing you’d need to order on Amazon or make a special trip out to Whole Foods to find.

Sometimes what you’re craving is the brownies you remember from childhood, just with better-for-you ingredients so you can indulge more often.

For those occasions, this is the quintessential “no frills” best vegan brownie recipe, with the stamp of approval from even hardcore carnivores.

You May Also Like: Keto Brownie Bombs– Just 4 Ingredients!

Above – watch the video of how to make vegan brownies


Can You Make Brownies Without Eggs?

The biggest challenge with vegan brownies is binding them together and adding moisture without the use of eggs.

Many of the vegan brownie recipes on the internet call for flax eggs or ground chia seeds as an egg substitute or use tofu to add moisture.

While these ingredients do work wonders in vegan baking, and while I highly recommend you try them out sometime if you haven’t already, not everyone has flaxmeal or chia seeds on hand when they’re asked to make a last-minute dessert for a party or perhaps for a vegan friend.

Having already done the flaxmeal thing, this time I wanted to come up with a recipe that used only pantry staple ingredients and—of course—still yielded fudgy, moist, and sinfully rich chocolate brownies.

If you do feel adventurous, be sure to try the Black Bean Brownies at some point.

They are the hands-down #1 most popular recipe I’ve ever published, with over 3,000 reviews and 5 million shares across social media.

How To Make Vegan Brownies

More Vegan Brownie Recipes

Workout Brownies

Almond Butter Brownies

Brownie In A Mug

Ultimate Unbaked Brownies

(Maybe forget brownies… I just want to eat the brownie batter!)


How To Make Vegan Brownies

To start out, I brainstormed all of the ingredients I could think of that can bind baked goods together in recipes.

The list included items like banana and tofu; but I’ve been blogging long enough to know both of those ingredients are very polarizing, with hundreds of readers sure to ask about substitutes.

Then I thought of cornstarch. I knew I’d have to be careful with it. Too much, and the brownies would turn out gummy and dense. Too little, and they’d fall apart.

Or would it even work at all???

There was only one way to find out…

The Best Vegan Brownie Recipe

Not only did they work, they turned out so fabulously rich and delicious that I felt completely comfortable serving them to non-vegan guests, and the first tray did not last long at all.

These brownies don’t mess around – they are the real deal.

Can vegans eat brownies?

The answer is a definitive absolutely YES!

The Best Easy Healthy Chocolate Vegan Brownies Recipe
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Vegan Brownies

These homemade chocolate vegan brownies are easy to make with pantry staple ingredients.
4.92/5 (133)
Total Time 16 minutes
Yield 25 – 30 brownies


  • 1 cup + 2 tbsp milk of choice
  • 1/2 cup + 3 tbsp oil
  • 1 tbsp pure vanilla extract
  • 1 cup spelt, white, or ap gf flour
  • 1 cup unsweetened cocoa powder
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup brown sugar, unrefined if desired
  • 1/3 cup white sugar, unrefined if desired, OR stevia baking blend
  • 2 tbsp cornstarch, or ground flax
  • 2/3 cup mini chocolate chips optional


  • Whisk the first 3 ingredients, then set aside. (If using flax, whisk it in as well.) Preheat oven to 330F. Grease a 9×13 pan (or 8×8 for thick brownies), or line with parchment paper, and set aside. In a large mixing bowl, thoroughly combine all dry ingredients. Stir wet into dry. Pour into the pan. Smooth down. Bake 16 minutes, or 24 in 8×8. The brownies will look a little underdone when they come out, but that’s okay! Refrigerate – they start to firm up after a few hours and are nice and cut-able by the next day, and the taste is much better the next day as well. Store in the refrigerator for up to 4 days, or freeze.
    Frost with frosting of choice or the following recipe: 1/2 cup cocoa powder, 2 tbsp pure maple syrup or agave, and 1/2 cup virgin coconut oil, melted. Stir ingredients together to form a thin sauce. Spread over the brownies, and refrigerate or freeze 20 minutes to set.
    View Nutrition Facts


*For a flourless recipe, try these Keto Brownies

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram


More About The Cookbook

More Healthy Vegan Recipes:

vegan chocolate chip cookies

Vegan Chocolate Chip Cookies

Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies

vegan chocolate cake recipe

Vegan Chocolate Cake

Veggie Burger Recipe

(Reader Favorite Recipe)

vegan mac and cheese recipe

Vegan Mac And Cheese

4.92/5 (133)

Rate this recipe

Published on August 29, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. twinkle kumawat says

    Baking people are happy. I think is a fantastic idea for planning good food in sweet, Baking your ideas to life.

  2. Angelica says

    What kind of oil did you use for the brownies? Not sure why but my brownies definitely came out like fudge. Still delicious, but not brownies lol.

    • Jason Sanford says

      A neutral oil like sunflower, canola, or melted coconut – just put them in the fridge overnight and they firm up perfectly while staying fudgy! Let me know how that goes!

      • Angelica says

        Thanks, Jason! I used coconut oil, but the texture of the brownie came out as fudge, not at all fluffy like a brownie lol. Wondering if I screwed something else up then. I am going to give this another try in the coming weeks! 🙂

  3. Jenniffer says

    Thank you for an easy to follow recipe. I actually made this recipe because of the great reviews. I was a little skeptical as I have tried making brownies in the past and the steps from other blogs were confusing. Thank you for not skipping baby steps for beginners like me.

    The brownie mixture turned delicious! Do I want for the pan to cold down before putting it in the refrigerator or do I out it right away?

  4. Sherry says

    These brownies were absolutely delicious! I used flaxmeal. I turned up the oven to 350 and baked for an additional 10 mins. Didn’t need to refrigerate. For the frosting, I melted about 3/4c chocolate chips, 1/4c powdered sugar, and 2-3 Tbsp coconut oil. Overall, these were amazingly velvety, with just the right amount of sweetness. I can say they’re the best brownies I’ve ever had, vegan or otherwise.

  5. C says

    MILK is not a vegan ingredient. I’m guessing that the almond or rice versions aren’t going to bind with the dry ingredients in the same way; so these brownies aren’t really vegan at all.

    • Jason Sanford says

      Katie is a vegan and has been for over a decade, and all the recipes on her website have been tested with nondairy milk. So rest assured, this recipe does indeed work with different types of vegan milk (which is not a binder in any case, that would be the cornstarch or flax in this recipe).

  6. Lamis says

    Very yummy and filling! My little sister didn’t like it, she said it wasn’t “sugary enough” but that’s the aim! Healthy filling and yummy!

  7. Jennifer Pike says

    If you’re not strictly vegan, try a more traditional brownie recipe! I followed the recipe precisely and they were far too cocoa-y and fudgy, not like a brownie. Even after I refridgerated them. Had no choice but to throw them out. Going to try the black bean brownies next, since they are the most popular recipe on this site. Hopefully they won’t disappoint 🙂

  8. Mimi says

    Thanks for this recipe. It looks great, and I am planning to make it. I have a couple of questions:

    1. Are you saying to put the glaze on after the brownies are fully cooled?

    2. One of the people who will be eating these is allergic to coconut. Can I make the frosting/glaze with plain ol’ vegetable oil?

    • CCK Media Team says

      Yes frost afterwards. We haven’t tried vegetable oil so can’t say, but you can simply frost them with melted chocolate chips if you’d prefer 🙂

  9. Alzbeta says

    I think 1 cup of cocoa powder was too much. The powder overflavoured sugar and mine were not sweet enough. Also I think it’s too much oil, I could taste it. Are the ingredients correct?

    • CCK Media Team says

      Hi! Ingredients are definitely correct because it already has over 200 reviews so there definitely isn’t a typo. But I’d love to help troubleshoot yours – what specific ingredients did you use? The more specifics you can give,the better.

      • Alzbeta says

        I followed each measurement as instructed. I even used American cup size considering I live in the UK. Here are my ingredients:
        Alpro soya milk unsweetened
        Organic virgin coconut oil
        Dr Oetker Madagascan vanilla extract
        Allinsons Wholewheat flour
        Organic cocoa powder (Real Food Source)
        fine sea salt
        ½ cup Organic coconut palm sugar
        ⅓ cup pure cane caster sugar (Trade Aid)
        Organic flaxseed powder/flaxmeal (Real Food Source)

        My family and I had a bite and the rest ended up in the bin.
        By the way, a cup of cocoa powder is around 120g, a cup of flour is 125g, the amount of sugar is not even a cup. Sorry but that’s not a correct ratio as cocoa powder has a very strong flavour. I used a different vegan brownies recipe after this disaster, used much less cocoa powder, more sugar, less oil and they’re great, neither astringent/bitter, nor too sweet.

        • CCK Media Team says

          Hi, I’m not sure why you would use 120g cocoa powder, because 1 cup of cocoa is only 80g. So yes, yours would definitely not taste right if you added more cocoa than is called for in the recipe.

          • Alžbeta says

            And what cup exactly you mean? The US cup is 120g by any measurement concertino website, Canadian cup or metric cup are different sizes. I’ve just decided not to use American recipes as your cup measurements is not accurate. Metric or Imperial measurements are much easier to follow and digital kitchen scales don’t make me worried and waste ingredients.

          • CCK Media Team says

            I’m not sure what the website is that you’re referencing, but if you weigh 1 cup of cocoa powder, it will read 80g. Katie’s measurements are accurate, but of course you can choose to not make her recipes if you’d prefer a site that gives measurements in non-American terms. We use American cups and measurements because that is what Katie personally cooks with.

  10. Alexandra Colacito says

    So which is better– cornstarch or flax? Flax is healthier — I’d rather use it unless the cornstarch tastes better.

  11. Zel says

    Tried these out last night and absoltely love them! I left them over night as recommended, and this morning ended up with lovely fudgey squares if brownie! They tasted very much like the sainsbury’s brownie bites in the cartons, great success and will be trying again 😀
    I love that the ingredients were common!

  12. Dana says

    Oh my… I made these last night, popped them in the fridge overnight, and this morning I had the tastiest brownies ever. Oh boy. I do love the rich cocoa-ness of them, and mine weren’t super sweet, so they’ll go nicely with a dollop of ice cream! 🙂 So easy to make, and so delicious – they won’t last long! Thank you for an amazing recipe! ♥

  13. Cheryl Howard says

    Very rich and fudgy brownies. I think mine were just a touch under done, b/c they were pretty gooey still even after chilling in the fridge overnight. There were no complaints from the kid though! I was happy to find a vegan recipe with ingredients I already had.

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