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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
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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)

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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
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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
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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.
4.91/5 (115)
Total Time 16 minutes
Yield 25 – 30 brownies

Ingredients

  • 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

Instructions

  • 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

Notes

*For a flourless recipe, try these Keto Brownies

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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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

4.91/5 (115)

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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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Reader Interactions

201 Comments

Leave a comment or reviewLeave a rating
    • Julie Dove says

      She is a vegan so only uses almond milk, soy milk, or cashew milk here and in all her recipes that say “milk of choice,” or coconutmilk! I can personally vouch for Silk working in this particular recipe.

  1. gaea says

    ok IMPORTANT !! i ‘m making these right now and do not understand why sugar is used 2x ? I used turbinado for the 1./2 of the first part of sugar in the recipe then a little further down it says after the warning to only use xanthan if using Bob’s GF flour to add another 1/3 cup of sugar .. help it’s time to bake 🙂 thx i probably will not hear anything back in time so i will stir together the ingredients and then if it seems to need additional sugar, will add the other ~ thx

  2. Jennifer Liepin says

    This recipe is great! Nice cakey brownies.

    Cause I switched to a lower carb, Raw Till 4 diet, I switched from flour, more to black beans, as the main ingredient.

    No Guilt, Healthy Black Bean Brownies made in the food processor with no bowl required! Bake and slice into the most decadent, rich and fudge brownies

    Lowfat, No sugar, Lower carb, High protein, Vegan.
    Just 5 ingredients!

    Recipe @
    http://nynomads.com/2017/03/vegan-black-bean-brownies/

  3. Sandra Hunter says

    What an amazing recipe! I left the brownies in the oven for an extra two minutes and they firmed up really well. I omitted the 1/3 cup of refined sugar/stevia. The brownies were sweet enough. The icing is delicious — I added a little more cocoa powder. The coconut oil was perfect!
    My daughter will be taking a boxful for her friends tomorrow.
    Thank you!

  4. Sad Mama says

    HI,
    As a MAJOR chocolate lover, i’m sure you can relate. Was really looking forward to making this recipe and I had the ingredients on hand, almost out of the cocoa powder, but just enough. I printed the recipe and combined the first three ingredients only to realize, the PRINTING of the recipe MESSED UP the list of ingredients! Instead of a straight list, some ingredients were listed side-by-side. So I combined the milk, vanilla extract and cocoa powder. Now I am out of enough cocoa powder to try again. Just wanted you to know in case you are able to control how the ingredients appear in the print version.

    • Jason Sanford says

      Thanks for the feedback and sorry for the trouble. I’m getting it all on different lines and haven’t been able to recreate the issue, but we’re putting a ticket in with Katie’s web developer to look into it!

  5. Polga says

    Substituted corn starch for potato starch, half the sugar for erythritol, chose full fat coconut milk for milk of choise so went with half the volume for oil, and my Gawd these are moist. I feel like I still could go with less oil. Thank you Katie!

  6. Diana Fleming says

    The instructions talk about adding flax here but there is no flaxseed in the recipe. Also another person commented that she made the flax version. Where is the flaxseed in this recipe or where is the flax version? Thanks for getting back to me.

  7. Lindsey says

    I wonder why I did not get the same results. Mine turned out wet and fudgey but with no brownie/cakelike consistency at all. I used white flour, coconut oil, flaxmeal, and followed the recipe exactly…

    • Lily Starr says

      Hi Lindsey! I haven’t made this recipe yet, however after researching brownie consistency and types, I believe the coconut is at least partly to blame. Oils with high ratios of saturated fat and low ratios of unsaturated fats make for very fudgy brownies. Coconut oil has a ratio of 92%:8%; the highest saturated fat content of any vegan oil I’ve come across this far. For the plant milk, did you use full fat coconut milk, like the kind in a can or So Delicious Culinary carton? If so, that also would increase the saturated fat content and fudginess. Other plant milks like almond have less fat. This recipe seems like it is meant for fudgy brownies, rather than cakey/chewy brownies. Cakey brownies are made with oils that are about a 29%:71% ratio, according to America’s Test Kitchen. Next time, you could try using one part coconut oil and 2 parts grape seed oil, macadamia oil, or avocado oil. They are high in unsaturated fat. You could try omitting the coconut oil and use one of the other oils I mentioned, or a healthy vegetable oil. If you’re trying to use only coconut oil, try adding more flax and/or flour. Also, did you use real sugar? The darker and sticker the sugar, the more cakey the brownies will be. I hope this helps!

  8. Maggi says

    Brownies are my boyfriend’s all time favorite dessert, and after trying these, he told to me to ALWAYS use this recipe. I used canola oil, all-purpose flour, brown sugar, and stevia baking blend. Refrigerating over night is a great tip. Thank you!

    • Mary Mansfield says

      Milk of your choice means you can choose coconut milk or almond or cashew etc, just not cows or goat or animal product base!

  9. TAMARA says

    Oh my, rocked my socks off! So good. Have to get them to my potluck before I eat the entire tray. I actually prefer them without the icing.

  10. Edward says

    I found this to be too chocolaty or too bitter and not chewy. I prefer 85% cacoa bars that this was about like that which I think is too much for a brownie. I checked back to see if I made any mistakes and I didn’t. I think1-2 to 3/4 C Cocoa would be plenty. a full cup is too much. Relative to the cocoa it wasn’t sweet enough so maybe a full cup of total sugar as well. But keep in mind I didn’t ice it which would of course change the whole dynamic. I just don’t like icing on my brownies. I don’t know what make a brownie chewy and gooey but my attempt at this recipe didn’t get there are all. It was cakey.

  11. Camille says

    Hi Katie ! I love your recipes and usually succeed when making them but for some reason today my batter was very liquid (like chocolate milk) ? And I had to double the amount of flour… any idea of why that is ?

  12. Abigail says

    These were easily the BEST brownies I’ve baked. I’ve always struggled with them being far too “cakey” and not gooey enough, but these are truly the brownies that dreams are made of.
    10000 thank yous!!!

  13. Ashley says

    I love them! I made the brownies, let them sit in the refrigerator for a few hours before i made the frosting and poured it on. I put brownies back in the refrigerator overnight. The brownies are great, but my frosting pops off on some of them.. should i have frosted my brownies right away.. instead of letting the brownies sit in the fridge?

    • Jason Sanford says

      Yes, if using the frosting recipe in the post, it’s best to frost when the brownies aren’t cold because otherwise the coconut oil will harden as soon as it hits anything cold.

  14. Debra says

    I’m sorry to say this, but the brownies themselves were sort of gross. I made a batch and handed out the results to my peers and they found the brownies to be too dry. But, they did smell fantastic and the icing was bomb as fuck.

    • Jason Sanford says

      Hmm what oil and flour did you use? I’ve never had the problem with these being too dry. Also what area are you in (because climate might play a role)?

  15. Cearion says

    What goes well with brownies? Coffee of course. Here’s a healthy fitness brew coffee to go along with a delicious brownie.

  16. Ariel Warren, RD, CD says

    Katie!! As a Dietitian and a diabetic, I’ve been a huge fan of your recipes for many years. These brownies (along with hundreds of other recipes) look amazing. I’ve made many recipes because of you and have been quite happy with each one. ❤️❤️❤️

  17. Barbara says

    For the brownies, I substituted an equal amount of unsweetened applesauce for the oil and 2 tablespoons of agave for the unrefined sugar. They came out great, and not too sweet, which I like. I used an 8×8 inch pan so I had to bake them longer; it took about 30 minutes.

    For the frosting, I used full-fat coconut milk instead of the oil and 1 tablespoon of agave because I didn’t want a maple taste. They are delicious! Thank you for the ingenious recipe!

  18. JustSimplyBaby.com says

    Ok. I was skeptical. These. Are. Amazing. They shouldn’t even be called brownies because that makes you think of a boxed brownie mix. These are like.. chocolate cheesecakes. So rich. So moist. I might be having an affair with it good.
    We don’t do gluten, I subbed out the flour for rice flour and it was still fine. I’ll DEFINITELY make these again, but I’ll leave out the optional chocolate chips- because they are almost too rich. THANK YOU for this amazing recipe.

  19. Soraya says

    Hi Katie, I love your recipes, everything I have tried so far is amazing. I am trying these brownies tonight and I have a question;: Instead of cornstarch, I would like to use chia seeds; what quantities of chia seeds should I use to replace the 2 tbsp of cornstarch? Also, should I add water to the chia seeds or use them as they are?
    Thank you – S

  20. Elizabeth Higgins says

    Let me be blunt in saying that I was skeptical when I saw the title of the post, Katie. The first thing that came to mind was if it would even be possible to make vegan brownies that do not taste vegan at all. So I tried the recipe and followed it to heart. And good thing I did because they did taste good and delicious! No one even thought they were vegan brownies at all! So thank you so much for this!

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