These fool-proof easy vegan brownies are unbelievably rich and fudgy on the inside with a beautifully cracked topped and a delightful bite for the perfect sweet treat everyone can enjoy.
This post was originally published on May 9, 2018.
Have you ever wondered how to make the perfect vegan brownie?
I have. Many times.
In fact, that vegan brownie – rich and fudgy with the perfect crispy top – became so mysterious that it started to scare me. Finding that elusive texture that is somewhere in between chewy and gooey seems a task too great to take on.
A few years ago, however, I faced my fears and made my first brownie recipe for the blog. What I discovered was that brownies don’t have to be scary! After a weekend of experimenting, I find the perfect egg replacer (yay flax seeds!) and the combination of sugars, flours, and chocolate and created my Peppermint Brownies, which have since become one of my most popular recipes.
And finally, after much tweaking and perfecting, I have a new brownie recipe for you
Perfect Chewy Vegan Brownies
How to Make Vegan Brownies {Video}
Recommended Ingredients & Equipment
These easy vegan brownies are made with just 9 ingredients that you probably already have in your pantry and can be baking in the oven for just 20 minutes.
Here is everything you need.
Disclosure: This post may contain affiliate links.
Ingredients & Substitutions
- Flax Seeds – These works as the egg replacer in these brownies. egg replacers. I’m tried many types of egg replacers over the years and I have found that flax eggs have given me the best results. Flax eggs provide the best binding while also giving it need moisture with no added taste or texture. If you’ve never made flax eggs before, check out this step by step guide.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- White & Brown Sugar – Check out my guide to vegan sugars and alternative sugar replacements.
- Dutch Cocoa Powder – I prefer Dutch as it is a bit smoother and less acidic but regular cocoa powder works as well.
- All-purpose Flour – I haven’t tried this with any other types of flour as brownies are already finicky. If you’ve had success with other flours, let us know in the comments below.
Recommended Equipment
For this recipe, you will need basic equipment like a mixing bowl, measuring cups, kitchen utensils, and a 9×9 baking pan. (<<affiliate links)
Step-by-Step Instructions
Step One – Make the Flax Egg
A flax egg is essentially ground flax seeds blended with water. When mixed together, it becomes thick and gelatinous with a similar binding powder to an egg.
To make your flax eggs, whisk together the flax seeds and 6 tablespoons of water in a small measuring cup or glass jar. Mix until the seeds are fully hydrated and set aside for about 5 minutes to thicken.
Pro Tip: You could replace flax seeds with equal parts chia seeds for similar results. However, chia seeds will give these brownies a crunchy texture that is not typical in traditional brownies.
You will know they are ready to use when your flax egg is thick and gelatinous.
Step Two – Melt Butter and Sugar
Melt the sugar, butter, and cocoa powder gently over a double boiler until the butter is melted and the sugar has completely dissolved. While you can do this step in the microwave, the double boiler technique gives you the smoothest batter; the perfect base for your chewy and rich texture.
Pro Tip: Want to know how to make a DIY Double Boiler? Learn how to with Rachel Ray.
Step Three: Fold in Flax Egg and Flour
Slowly add the flax eggs it into your butter/sugar/cocoa powder mixture along with the flour. Fold the flour in gently and take care not to over-mix.
Mix it until all the flour is fully hydrated and you have a smooth dark batter.
Step Four: Bake the Brownies
Pour your batter into a parchment lined 9×9 pan and place it in the oven.
Pro Tip: For chewy brownies, bake them at a low temperature. This allows the whole brownie to bake inside and out. For fudgy, gooey brownies, you can set your oven temperature a bit higher (between 375-400F) which will cook the outsides with that perfect crisp while keeping the inside underdone and chewy.
Pull the bars out when they are slightly underdone – a toothpick inserted in the middle should come out with a few moist crumbs. They will continue to harden as they cool.
Serving and Storing
Serving – Remove these bars from the oven and let them cool for at least 30 minutes before slicing. When your brownies are completely cool, slice them with a sharp knife and clean it off between each cut so that you can get clean, crisp edges. Serve brownies at room temperature or rewarm them and serve them with coconut ice cream for a delicious dessert.
Storing – Store brownies in an airtight container at room temperature for up to 5 days. You can also wrap the brownies in plastic wrap and place them in the freezer up to 2 months.
Tips and Tricks
- For chewy brownies, bake them at a low temperature. This allows the whole brownie to bake inside and out. For fudgy, gooey brownies, you can set your oven temperature a bit higher (between 375-400F) which will cook the outsides with that perfect crisp while keeping the inside underdone and chewy.
- If you can’t find flax seeds at your local grocery store, you can pick some up online. They should be stored in the freezer and ground as you need them.
- Be careful not to over-mix your batter. This will encourage the gluten to form making your bars gummy and dense.
- Line your baking pan with parchment paper so that brownies do not stick to the pan.
- Make sure to let the brownies cool completely before removing them from the pan. Otherwise, they may fall apart.
Frequently Asked Questions
No, you can microwave your sugar, butter, and cocoa powder. However, a double boiler does give you more control and helps you avoid burning the sugar or cocoa powder.
I don’t recommend it. If you don’t have access to flax seeds, you can replace it 1:1 with chia seeds. However, it’s important to note, chia seeds will give add a slight crunch to the texture of these brownies.
While I haven’t tried it personally, I’ve had readers who have reduced the sugar by half and still love the brownie. You can also check out my guide on healthier sugar alternatives for some ideas on how to replace the sugar.
More Vegan Cookies and Bars
- Classic Chocolate Chip Cookies
- Best Ever Oatmeal Cookies
- Perfectly Chewy Peanut Butter Cookies
- Gluten-Free Vegan Brownies
- Vegan Zucchini Brownies
Easy Vegan Brownies
Ingredients
- 2 flax eggs
- 1/2 cup vegan butter
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 3/4 cup cocoa powder
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil.
- Prepare the flax eggs and set aside.
- Fill a pot with a couple inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot – the bottom of the bowl should not touch the water – and remove from heat. You can also use a double boiler. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
- Stir in vanilla extract and flax "eggs" to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
- Remove brownies from the oven and let cool for at least 30 minutes before slicing.
Video
Notes
- For chewy brownies, bake them at a low temperature. This allows the whole brownie to bake inside and out. For fudgy, gooey brownies, you can set your oven temperature a bit higher (between 375-400F) which will cook the outsides with that perfect crisp while keeping the inside underdone and chewy.
- Be careful not to over-mix your batter. This will encourage the gluten to form making your bars gummy and dense.
- Line your baking pan with parchment paper so that brownies do not stick to the pan.
- Make sure to let the brownies cool completely before removing them from the pan. Otherwise, they may fall apart.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Vanessa says
This recipe is so quick and simple and the brownies were tasty. The only thing is that they rose pretty high when I removed them from the oven but about 10 minutes later had fallen. I baked them at 325. Not sure why that happened. But I’d definiteky make them again-this is the best vegan recipe I’ve found.
Heather says
Oh my goodness! My oldest child and I are brownie fanatics…they are LITERALLY my favorite food. I’ve been trying a lot of vegan brownie recipes and found some good ones. But these! They taste like the brownies I had as a kid. The top is crispy, the insides are fudgy. My son and I agreed these are the best I’ve ever made. I followed the recipe exactly, so I’m assuming the double boiler is the difference. They took the full 25 minutes in my oven, then I cooled for half an hour. I had read another blogger say that putting them in the fridge for an hour or two helps with the fudginess, so I did that, too. These have perfect texture with a deep chocolate taste. GOOD JOB, SARAH! Thanks
Stephen says
You forgot an essential ingredient! Brownies without walnuts are ANATHEMA! MUST add walnuts!
—Would I double the recipe for a 13×9” pan?
—Why is the double boiler necessary? You’re not melting chocolate.
—When I make my non-vegan fudge brownies, I simply melt the butter and chocolate in the microwave.
Sarah McMinn says
Yes, double the recipe for a 9×13 pan. And feel free to add walnut!
Asha says
The double boiler is not necessary if you just melt the butter beforehand or use an oil
Judy says
Would it affect the recipe if I cut the sugars? Too much sugar for me. But it looks good…
Sarah McMinn says
You should be able to cut the sugar by 1/4 to 1/2 cup without having much effect. Let us know how it goes!
Pavithra says
Can we add chickpea flour/bean flour in the place of all purpose flour??
Sarah McMinn says
Unfortunately no. The two flours don’t cook the same way and too much chickpea flour has an unpleasant taste.
Andrea says
Finally found a good brownie recipe! So delicious and a perfect consistency! Did not have any problems with the recipe. I love the thin, crunchy top! I am 1 month postpartum and have been craving chocolate, chocolate, chocolate and these brownies fulfilled my midnight chocolate cravings! Thank you! Will be making again in the future.
Bella says
I have been trying to find a vegan recipe for perfect chewy, fudgy brownies FOREVER and have finally found them in this recipe. I subbed half a cup of canola oil for the melted vegan butter and it turned out perfectly. Thank you for the recipe!
Bruce's Elwell says
Made two batches, through both away they come out flat and oily will not rise. They are chewy though, it’s like eating raw brownies even left the second batch in a lot longer I guess it’s an acquired taste not for me.
Lilah says
YES, YES, YES!!
As far as brownies go these were NOT attractive, but I didnt smooth them out much when I put them in the pan. Super tasty and easy to make. Sweet enough for me and my picky boyfriend and stoked that the recipe only called for half a cup of grease, haha. Will definitely be making these again soon! Thanks!!
Fm says
Hi what could I replace the butter with please? Coconut oil ? Veg oil? an d if so,in what amounts, thanks
Sarah says
You could try this recipe with 1/2 cup coconut oil. Will slightly change the texture but shouldn’t by much.
Melanie says
I made this recipe with canola oil instead of butter (about 1/3 cup) and it seemed to work! I also added chocolate chips. When first out of the oven, it was rather crumbly, but after a night in the fridge, the brownies were chewy and delicious!
Jade Queipo says
I prefer brownies that a chewy as opposed to fudgy.. any tips on how to make this recipe a bit more chewier? 🙂
Sarah says
You should get a chewier texture if you bake them at a slightly lower temperature, like 300. Then after they’ve cooled a bit, stick them in the refrigerator to let them cool completely. That should help!
D says
This is exactly what I’ve been looking for. I’ve followed a lot of other recipes and had issues with either texture or taste. These came out perfect. Fudge-y and crisp on the sides. Easy to make too! Thank you for posting this.
Sarah says
I’m so glad you liked them! Thanks for sharing.
Sarah Kimbrough says
Have you tried these with different flour?
Sarah says
No I haven’t. Are you looking for a gluten-free option?
Elizabeth says
HI, I’ve made these twice using coconut flour, and they came out great.
Joanne says
Have tried several vegan brownie recipes and none compared to these. They are SOOOOOOO GOOD! My non-vegan husband and son even admitted they taste great and that no one would know if I didn’t tell them. Thank you for this great recipe!
Sarah says
That’s great to hear! Thanks for sharing.
Neeta Mistry says
Can you substitute the flax eggs with something else? I’ve never used flax eggs
Sarah McMinn says
You could try chia eggs or chickpea flour egg. Here is my guide to replacing eggs.
Melanie Ross says
I believe white sugar has bone char in it which is not vegan
Sarah says
Some white sugar is processed with bone char but not all. Vegan white sugar will be labeled as such.