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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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202 Comments

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  1. Dani says

    I made these the other day and wOw! This recipe is great. I melted some coconut oil for my choice of oil and when I ate it I could taste the coconut almost as if I put coconut shavings inside the batter haha. I’m not the biggest fan of coconut, but after I refrigerated the brownies for a day the coconut taste was not so vivid…great recipe.

  2. Pri says

    Hi, Thanks for sharing the recipe. The brownie tasted great the day of baking but they started sticking to the top of my mouth while eating the next day. Any idea what could be causing this?

  3. Audry says

    Mine are in the oven now. I checked them after 20 minutes and still very gooy, just like batter. I’m going to probably end up baking them for almost twice as long as the recipe calls for- because I read some people who said they never go firm. I love the ingredients!

    • Jason Sanford says

      I like to take them out when they’re a little underdone and then let them firm up in the fridge overnight. They are sweeter the next day, and they taste somewhere between a brownie and chocolate fudge!

  4. Denise says

    Make sure you use a 9×13 pan as indicated in the recipe, or at least divide it into two separate 8×8 pans! The batter is supposed to be spread out, as these make thin, fudgy brownies.

    • Jason Sanford says

      Unfortunately there’s no way to know unless you try. But it sounds like a fun experiment. Be sure to report back if you try!

  5. Tracy says

    I just made this recipe, but I made a few adjustments so that I could enjoy them shortly after they were finished. I only used 1 cup of cashew milk, about 1/3 cup of a mix of oil and vegan margarine, only 2 heaping tbsp of cocoa powder, no salt, 1 tsp baking powder, about 3/4 coconut sugar, and 3 tbsp ground flaxseed. All other ingredients were the same with the same measurements. I greased a 9×11″ pan and didn’t use parchment. Baked for 30 min until a toothpick came out clean. Great brownie-like texture and you can eat these after they cool for a bit. No waiting until the next day 🙂

  6. Tori says

    Thank you, I made this recipe for a vegan friendly morning tea celebration and it turned out perfectly. Sooo chocolately. I used plain flour, almond milk and cacao nibs in place of choc chips to make it fully vegan, and accidentally used potato starch instead of corn flour. Also used your choc topping recipe with agave nectar. Will try to attach a pic.

    • Jason Sanford says

      Hi! Just use the metric ingredients listed on the packages (for example, cocoa powder should say on the package that a tbsp is about 5 grams). Hope that helps!

  7. sharon c says

    You say these are ingredients always in the cupboard. I have no unrefined sugar. That is not something I keep on hand. I’m getting the impressions that if I used regular refined sugar, the brownies will not turn out well?

  8. Jessica R says

    I like dark chocolate- but these were a little too dark for my liking. I used the 1/2c brown and the 1/3c stevia as mentioned but it needed a little more for my taste. I also think its worth mentioning that the coconut oil glaze will melt when a toddler holds it in his hand while eating- and it will get everywhere! Thank you for the recipe- they did turn out well, just didn’t quite satisfy my sweet tooth.

    • Jason Sanford says

      Good catch. The video is for the tinder brownies (which is simply a larger/deeper version of this recipe). So the tinder brownies will bake longer, but these need only 16 minutes since they’re not as deep. However, I have made these and honestly they would still most likely be fine if they baked twenty minutes, just less fudgy. Long story short, these bake 16 🙂
      Jason

  9. Andrea says

    Is it possible to substitute the corn starch with Tapioca Starch instead? I have a dinner this coming Thursday and the hostess is vegan so I wanted to take these for dessert. Please let me know. Thanks!

    • Jason Sanford says

      There’s honestly no way to know for sure unless you try! The cornstarch is for binding, so it most likely will be fine, but be sure to report back if you do experiment!
      Jason

  10. Michelle says

    I’m confused on how these are vegan when you ask for Milk & Chocolate? Both of these things contain dairy which vegans don’t consume. I also believe that cocoa powder has dairy but I could be wrong. Very disappointed by this recipe as I was hoping to find one which I could make for a coworker.

    • Jason Sanford says

      Hi Michelle, milk of choice refers to whatever plant based milk you wish to use, such as almondmilk or cashewmilk. Cocoa powder is indeed vegan, as are many brands of chocolate 😉
      Jason

      • Michelle says

        I know that, however the recipe itself doesn’t say that. That makes it misleading. If someone who doesn’t understand a vegan diet went looking for a recipe & came across this all they need to get is milk or chocolate. I have those in my fridge but neither of them are dairy-free so if I were to use those then it wouldn’t be vegan. But I would be following the recipe so if I was clueless how would I know better? You are correct on cocoa powder, it is just the chocolate powder I have which contains dairy. The milk of your choice part may be explained somewhere else in the post or on the site, but I’m sorry but not everyone is going to read that. I certainly didn’t as all I cared for was the list of ingredients to see if I could easily make it. A simple (dairy free) after the word would clarify things for those who don’t understand or take the time to research what a vegan diet actually is was simply my point.

  11. Megan Bielby says

    Just made these brownies and they are amazing! I do have one question though. The nutrition facts state that the brownies inly have 69 calories per serving. How is that possible with the large amount of oil used in the recipe?

    • Jason Sanford says

      Hi! It’s because when cut into 30 servings it’s actually not very much oil per brownie (especially compared to how much oil/butter are in traditional brownies). Also 1/3 cup of the sugar calories are cut out if using the stevia option too.

  12. Moonhart says

    These are more like fudge than brownies. the second day, they are more brownie, so i guess i would say after the first 24 hours theyd be best to eat. didnt substitute anything.

  13. Lily Starr says

    Hello! I have a question! I don’t use baking powder because of monocalcium phosphates harmful effects on health. I’ve heard of making homemade baking powder by mixing 2 parts cream of tartar with one part baking soda. Do you think I could sub the store bought baking powder with this homemade version? I haven’t tried it yet. I’d love to hear your thoughts! Thanks!

  14. Barbara P. Turner says

    Katie! I KNEW you’d figure it out sooner or later! You nailed it! THANK YOU! CORNSTARCH! THAT’s THE BINDER!
    I’ve used it for a lot of recipes but always was afraid to use it in brownies but you figured it out!
    AWESOME! I”ve raved about your recipes to friends and I use them alllll the time! I personally love the Black Bean Brownies. My little granddaughter? Not so much! LOL I got her to try one, “Gramma! What did you put in these?!” “Well they’re Black Bean Brownies!” “Really! For me, can you please use the fudgy box brownies – DH label. Oh well! She’s 8. Very picky. Chicken nuggets, strawberries, bananas, apples and peanut-butter spread on the peeled wedges, smoothies, mac n cheese, you know the drill. She’ll grow. LOL Thanks again! You’ve got this!

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