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Vegan Brownies – The Best Recipe

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

How To Make Vegan Brownies

These are 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!

(Watch The Video – 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.

The Best Chocolate Vegan Brownies Ever

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…

Homemade Healthy Vegan Brownies

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 Fudgy Chocolate Moist Delicious Vegan Brownies!
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Vegan Brownies

These homemade chocolate vegan brownies are easy to make with pantry staple ingredients.
4.92/5 (123)
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 cacao or 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 together 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 prepared pan. Smooth down. Bake 16 minutes, or 24 if using an 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 (123)

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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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Leave a comment or reviewLeave a rating
      • Kathy says

        I made this with hemp protein powder this evening. I replaced the flour with hemp powder. The batter was a bit thin and it took a long time to cook. It was a very delicate brownie (would have been great with some vegan ice cream!). All-in-all, a great experiment. I suggest you give it a try!

    • Marilyn says

      Wow, I am seriously impressed. I started making these before I read the whole paragraph of instructions and I felt dismayed when it said I would have to refrigerate before eating and that they would taste better the next day. I have no idea what any brownies have tasted like the next day!!!! I also was not looking for a vegan recipe, just something easy and fast that I could substitute ground oatmeal instead of the flour, and something I had ingredients for so I wouldn’t have to run to a store. I wanted to put eggs in but I resisted the urge and really trusted: ) Happy I did!
      I did not refrigerate before trying them and they are good! Soft but really good. I used homemade almond milk. I didn’t strain it because I didn’t think it would matter (but I did use a small Vitamix, its only redeeming feature is that it blends really well). I can taste the almond milk in the brownies but it tastes good. I also used ground coconut and ground oatmeal instead of spelt. I added chocolate chips because my cocoa powder is quite bitter. And I added walnuts on top. Oh and I used all coconut sugar (1/2 cup plus 1/3 cup). Next time I’ll experiment with other sugars like monkfruit and date sugar.
      Thank you for this great recipe! I will definitely make it again. I’m going to get or make some applesauce so I can try your other brownie recipes.

      • riza says

        Hi Marilyn. I’m hoping to try this recipe too. It’s my first time to venture into using flours other than AP. For the spelt replacement, did you use half coconut and half oat flour? 🙂 I have (store bought) coconut flour here and I can ground oats, will that do?

  1. Sawsan Ali says

    I opened your website as part of my morning ritual & I jumped up & made these brownies as soon as your homepage loaded!! they’re in the oven right now & I’m soo excited to see how they turn out! I made your kid approved cake yesterday & your chocolate obsession cake from your cookbook the day before! I’m actually obsessed with your blog & recipes if you haven’t noticed ? I’m such a big fan of you & I’ve lossed count of how many of your recipes I’ve made! Keep up the great work, Katie! ?

  2. Brittany says

    I appreciate this recipe so much because I’m allergic to soy and so many recipes call for it. It’s always exciting to find recipes I can eat on vegan and vegetarian websites 🙂

  3. Taylor says

    Hi Katie! I don’t have coconut oil on hand and I’m not a big fan of coconut in general. Do you have a suggestion of what I can use instead to make the icing? Thanks!

  4. Sonia says

    What types of unrefined sugar would be okay to use? Stevia is difficult for me to digest, and I’m not quite sure what constitutes as an “unrefined sugar.” Thank you!

    • Safina says

      Unrefined sugar is just regular cane sugar that is less processed. Examples are date sugar, coconut sugar, raw sugar, turbinado sugar, muscovado sugar, maple sugar, sucanat, and demerara sugar. Liquid unrefined sugars include maple syrup, honey, brown rice syrup, etc. but I would just use one of the dry unrefined sugars that I listed first. (:

      • Tara Dakini says

        Cane sugar is sucrose, whereas fruit sugars are mostly glucose and fructose which don’t spike your blood glucose as much as sucrose.
        Date sugar, coconut sugar, maple sugar are largely fructose whereas muscovado, demerera and raw cane sugar are sucrose.
        Syrups affect the consistency of the bake.
        Xylitol is a sugar alcohol (that’s a chemistry term, it won’t make you drunk!) And doesn’t affect blood glucose levels. It’s mmade from birch sap.

  5. Jones says

    Super happy with these brownies! I really liked the thinness and fudgy-ness of them. Only thing was the icing was for some reason too bitter so in my efforts to fix that I added brown sugar, which made it too thick and then added almond milk to compensate. while it didn’t make a thin glaze as described in the recipe what that made was the perfect vegan icing recipe I’ve been needing, so its a win for me :b

  6. anonymous says

    These were really good. I’m not vegan but I’m not a big fan of eggs so I never keep them around. I liked that these are vegan brownies but they don’t have coconut flour or flaxmeal like your other recipes. LOL I never got on board with the black bean ones. I still won’t try them, it just sounds too bad. But these were great and I’ll definitely make them again!

  7. Stefanie says

    I just made these last night and the batter looked great. The final product is a bit gummy as I may have added too much cornstarch, but overall they’re tasty little brownies that I think would go great as an ice cream topping! Thanks for posting the recipe!

  8. Rianna says

    Do you need the coconut sugar/brown sugar and the unrefined sugar? Or is it one or the other? Can’t wait to try these!! X

    • Jessica says

      You need both kinds of sugar, each have their specific attributes that add to the final integrity of the brownie. Also, using both kinds create a more complex flavor, as well as ensure chewier gooey brownie texture.

  9. Isha says

    thank you for such an amazing recipe! mine turned out perfectly. I usually have issues making brownies. But these were perfect and the fact that eggs weren’t involved made them even better.

  10. Samta says

    Oh YUM! They will go down a treat at my Christmas party thank you! Can you give me a tip please – I have very kindly been given large bags of dates, cacao powder and cacoa paste. If that happened to you what would you make? I haven’t even seen cacoa paste before! Thanks very much and have a lovely day!

  11. Alex says

    This is a very good and quick recipe! I made the flax version and used extra virgin olive oil and they were very rich and tasty! Also we didn’t wait overnight and ate them warm out of the oven and loved them anyway. I suggest to add a shot of your favorite liquor and a pinch of coffee for extra aroma and flavor!

  12. Todd Kelly says

    How many tablespoons of flax seed and water do you use to make the flaxseed meal to replace the cornstarch? Will using flax meal result in a better product?

  13. Juanita says

    I made these and they got solid. I didn’t know if that is how they were supposed to be or not. I have been trying to find a chewy brownie recipe, and not having much success. Maybe I need a different recipe or maybe I’m just doing something wrong? Please help!

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