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These are the BEST vegan brownies, with a rich chocolate flavor, a fudgy center, and those perfect shiny, crackly tops we all adore. Made without eggs, flaxseed, or aquafaba, this easy, one-bowl recipe delivers decadent brownies in under an hour!
And just like my vegan blondies, this recipe includes a gluten-free option, step by step photos & a video tutorial (in the recipe card below)!
Why You’ll Love This Vegan Brownie Recipe!
Calling a recipe ‘the best’ isn’t something I do lightly. But after over 20 rounds of testing, I’ve perfected what I believe is the easiest and most delightful vegan brownie recipe out there, nailing both taste and texture.
I polled my readers on Instagram to get their brownie preferences, and the results were clear: 49% love fudgy brownies, while 41% prefer a blend of fudgy and cakey (3% prefer only cakey and 7% prefer super fudgy in case you were curious).
This recipe is crafted with those insights in mind, making sure it caters to the tastes of all brownie lovers. Here are a few reasons why we love this recipe and you will too!
Emily’s Recipe Notes:
- Flavor: A combination of melted chocolate and Dutch-processed cocoa powder creates a deep, rich chocolate taste. Plus a touch of instant espresso powder and vanilla extract help enhance the chocolate!
- Texture: Incredibly moist and fudgy, but not too fudgy if you know what I mean.
- Shiny, Crackly Top: A feature often missed in vegan brownies, this recipe achieves that delightful shiny top.
- Difficulty: Everything comes together in one bowl, making cleanup easy.
- No Flaxseed or Aquafaba: This recipe uses simple ingredients you probably have in your pantry already.
- Gluten-Free Option: I’ve tested this recipe with King Arthur’s All Purpose Gluten Free Flour Blend. The brownies turned out delicious…the texture was even a bit fudgier!
Why This Recipe Works
After more than a dozen years of vegan baking and too many disappointing brownie attempts, I set out to create a recipe that would finally hit the mark. Past brownie bakes often led to oily, dense, or overly bubbly textures, a far cry from the rich, fudgy brownies I craved.
Here’s why this vegan brownie recipe works!
1. Reduced Fat Content
Traditional (non-vegan) recipes often rely heavily on butter or oil, but this recipe uses a balanced amount of vegan butter, offset with plant milk. This adjustment prevents the brownies from becoming oily, a common issue in vegan brownie baking.
2. No Flax Eggs + Vinegar for Lift
Flax eggs, while a popular vegan egg substitute, can weigh down the batter, leading to dense and gooey brownies. By omitting them, this recipe maintains a lighter, more desirable texture.
A touch of vinegar adds acid, that when combined with leavening, provides a slight lift to the brownies, contributing to a better texture without the use of eggs.
3. Sugar Dissolution for the Shiny Top
Vigorously whisking the sugar into the warm butter and chocolate mixture is a crucial step. This technique helps dissolve the sugar, creating the shiny, crackly top that is often missed in vegan brownies.
4. The Right Ingredients & Method
Through more than 20 tests, I’ve learned that good vegan brownies comes from both the ingredients and the technique. Properly dissolving the sugar, avoiding over mixing, and baking for the right amount of time are key to achieving the perfect outcome!
Recipe Testing Behind the Scenes
Here’s a little sneak peek into the testing that went into creating this recipe!
To refine this recipe efficiently, I divided the batch into four and tested different variations simultaneously in the same pan, optimizing both ingredients and time.
Since I was using a full sized pan, this method allowed me to test different bake times too. Below, you’ll find just a few photos from these tests:
The Journey to the Perfect Vegan Brownie
Ingredients
This recipe uses 10 pantry friendly ingredients to create brownies that are better than the box mix! Here’s what you’ll need to get started:
Vegan Butter
This is the base for our rich, fudgy brownies, providing moisture and depth of flavor. I love Violife Vegan Butter Sticks. Learn which vegan butter brands are the best for baking here!
Almond or Soy Milk
Adds moisture to the brownies. Any other non-dairy milk, like oat milk, can be used in a pinch.
Vegan Semi-Sweet Chocolate Chips
These contribute to the rich chocolate flavor and are also key to achieving that shiny, crackly top. I used Trader Joe’s Semi Sweet Chocolate Chips.
Granulated Cane Sugar & Light Brown Sugar
Sweetens the brownies and helps to create the perfect texture.
I’ve tested this recipe with half of the cane sugar replaced with light brown sugar. This made the brownies more moist!
Dutch Processed Cocoa Powder
For that deep, intense chocolate taste that is unmistakable in a good brownie. I used Ghirardelli Unsweetened Dutch Process Cocoa.
Natural unsweetened cocoa powder can be used instead of Dutch Process Cocoa Powder. It will make the brownies a bit lighter in flavor and color. I do not recommend using cacao powder.
All-Purpose Flour
The foundation for the brownie’s structure, providing the perfect balance between fudgy and cakey.
Other Key Ingredients
- Apple Cider or White Vinegar: A secret ingredient that interacts with the leavening, contributing to the brownie’s texture.
- Pure Vanilla Extract & Instant Espresso: Flavor boosters! These both complement the chocolate and add a subtle depth to the overall flavor. Instant espresso is an optional ingredient that intensifies the chocolate flavor, making it richer and more robust.
- Baking Powder and Salt: These essentials help the brownies rise and enhance the overall flavor.
Helpful Equipment
- 8×8″ Square Metal Baking Pan
- Parchment Paper
- Microwave Safe Mixing Bowl
- Whisk or Spatula
- Digital Scale
How to Make the Best Vegan Brownies
🎥 Video tutorial and exact ingredient quantities are in the recipe card below!
Melt the Chocolate Chips, Whisk Sugar & Bloom Cocoa Powder
Preheat the oven to 350°F (180°C). Line an 8×8” metal baking pan with parchment paper, making sure it overhangs the sides. This will allow for easy removal of the brownies once they’re baked.
In a microwave-safe large bowl, combine the vegan butter, dairy-free milk, and ½ cup of chocolate chips. Microwave this mixture for 1.5-2 minutes, stopping to stir every 30 seconds, until the butter is fully melted and the mixture begins to simmer slightly.
Add the granulated sugar immediately to the large mixing bowl.
Whisk vigorously for about one minute.
Add the vanilla extract, espresso powder, and cocoa powder to the bowl. Whisk these together until thoroughly combined. Then, mix the vinegar into the wet ingredients.
Make the Vegan Brownie Batter
Sprinkle the flour, baking powder, and salt over the wet mixture. Using a fork, gently mix these dry ingredients on top before folding them into the wet mixture with a spatula.
If you’re adding extra chocolate chips or nuts, fold them in at this stage.
Mix until just combined. Transfer the brownie batter into the prepared baking pan.
Smooth the top and place the pan on the middle rack of the preheated oven. Bake for 36-38 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan at room temperature. This step helps them set properly and helps keep the inside moist.
Then, lift them out of the pan using the overhanging parchment paper and transfer to a wire rack to finish cooling. Once cooled, cut them into squares and serve.
Serving Ideas
I love eating these brownies warm, heated up in the microwave or toaster oven. They’re perfect paired with a cool glass of almond milk. For an extra indulgent twist, top them off with a generous scoop of ice cream. So good!
Here Are a Few Batter Mix-In Ideas:
- Chopped Walnuts
- Peanut Butter Chips
- Pecans
- White Chocolate Chips
Here are a Few Topping Options:
- Vegan Caramel Sauce
- Vegan Buttercream Frosting
- Vegan Vanilla Ice Cream or Coconut Whipped Cream
- Dark Chocolate Drizzle
Storage Tips
Just a note: as time passes, the brownies develop an even richer, fudgier texture! Here are some ways to store this recipe once the brownies have cooled:
Room Temperature Storage:
- Keep in an airtight container or wrap well in plastic.
- They’ll stay fresh and delicious for 2-3 days.
Refrigeration for Extra Fudginess:
- For an intensified fudgy texture, store the brownies in the refrigerator.
- Use an airtight container to maintain moisture and avoid fridge odors.
Freezer Instructions:
- To extend their shelf life, wrap the brownies well in plastic wrap.
- They can be frozen for 1-2 months, making sure you have a tasty treat on hand whenever the craving strikes.
Helpful Tips for the BEST Vegan Brownies
- Heat Butter, Milk, and Chocolate Until Slightly Bubbling: It’s important to get the mixture of vegan butter, milk, and chocolate chips just hot enough. The mixture should be slightly simmering. This is so that the sugar dissolves properly.
- Dissolve the Sugar: Once you add the granulated sugar to the hot mixture, whisk it vigorously. Properly dissolved sugar is what gives the brownies their characteristic shiny top.
- Bloom the Cocoa Powder: Add the cocoa powder while the chocolate mixture is still hot. This process, known as blooming, enhances the cocoa’s flavor, making it richer and more pronounced. It’s a simple step that makes a significant difference in the overall taste of your brownies.
- Use a Scale to Measure Ingredients: Precision is key in baking. Using a digital scale to measure your ingredients, especially the flour, ensures consistency and accuracy. This can be the difference between dry, cakey brownies and amazing brownies. Eyeballing or using cup measurements can lead to variations that might affect the texture of your brownies.
- Mix Until Just Combined: Once you start combining the wet and dry ingredients, mix them until they are just combined. Overmixing the batter can lead to gluten development, which might make the brownies tough or chewy. Stop as soon as you see just a few trails dry flour only the sides of the bowl.
FAQ
I don’t recommend substituting oil for vegan butter. In my tests, I found that vegan butter, like Earth Balance, provides a richness and flavor that oils can’t replicate. Using oil might also affect the texture, so it’s best to stick with vegan butter for this recipe.
Almond flour or oat flour isn’t recommended for this recipe. If you’re looking for a gluten-free option, I suggest using King Arthur’s Measure for Measure Gluten Free All Purpose Flour. This flour worked excellently in my tests, delivering perfectly fudgy brownies.
Sinking is usually caused by underbaking, where the middle isn’t set properly when removed from the oven. Another cause can be too much leavening; even an extra ¼ teaspoon of baking powder can make the brownies rise excessively and then collapse.
Dryness is often due to too much flour. Always measure flour accurately with a kitchen scale or use the spoon and level method. Even a small excess of flour can lead to cakey, dry brownies. Overmixing the batter is another common cause; mix just until combined, leaving a slight ‘trail’ of flour.
A shiny top is achieved when the sugar is fully dissolved in the hot melted butter/plant milk. If the sugar isn’t dissolved properly, or if the melted chocolate in the batter has a low sugar content, it can affect this ratio, resulting in a top that isn’t shiny.
More Vegan Desserts
Best Vegan Brownies – Fudgy with Shiny Tops!
Rate this RecipeIngredients
- 6 tbsp salted vegan butter, 84g, like Violife
- ½ cup almond or soy milk, 120g
- ½ cup vegan semi-sweet chocolate chips, 108g, 40-60% cocoa
- ¾ cup granulated cane sugar, 150g
- ½ cup light brown sugar, 100g, packed (or use more cane sugar)
- 2 tsp pure vanilla extract, 9g
- 1 tsp instant espresso powder, optional but recommended
- ½ cup dutch processed cocoa powder, 48g, like Ghirardelli
- 1 tsp apple cider vinegar or white vinegar, 4g – optional but recommended
- 1 ½ cups all-purpose flour, 180g, or King Arthur’s 1:1 Gluten Free Flour (spooned from the bag into a cup or use grams for accuracy)
- ¾ tsp baking powder, 3g
- ¼ tsp salt, 1g
- ⅓ cup vegan dark chocolate chips or chunks, or chopped nuts of choice
Instructions
* For the best results use a digital scale to measure ingredients, especially the flour. *
- Preheat the oven to 350°F (180°C). Line a 8×8” metal baking pan with parchment paper that overhangs the sides for easy removal.
- In a large microwave safe mixing bowl, add the vegan butter, dairy free milk, and ½ cup chocolate chips. Microwave for 1.5-2 minutes (stopping to mix every 30 seconds) until the butter is melted and the mixture begins to simmer.6 tbsp salted vegan butter, ½ cup almond or soy milk, ½ cup vegan semi-sweet chocolate chips
- Immediately add the sugar to the mixing bowl and vigorously whisk for 1 minute to dissolve the sugar. This is what gives the brownies a shiny, crackly top. Don’t skip this step.¾ cup granulated cane sugar, ½ cup light brown sugar
- Add the vanilla extract, espresso powder and cocoa powder to the mixture. Whisk to combine, then mix in the vinegar.2 tsp pure vanilla extract, 1 tsp instant espresso powder, ½ cup dutch processed cocoa powder, 1 tsp apple cider vinegar or white vinegar
- Add the flour on top, then sprinkle the baking powder and salt on the flour. Use a fork to mix the dry ingredients together, then use a spatula to fold the wet and dry together until just combined. Fold in extra chocolate chips or nuts if using. Do not over mix!1 ½ cups all-purpose flour, ¾ tsp baking powder, ¼ tsp salt, ⅓ cup vegan dark chocolate chips or chunks
- Pour into the prepared baking pan. Place on the middle rack in the oven and bake for 36-38 minutes. Bake closer to 36 minutes for a fudgier texture. For gluten-free, bake closer to 38-40 minutes. The top should look glossy and set. A toothpick inserted into the middle should have a few moist crumbs.
- Allow the vegan brownies to cool in the pan on a wire rack for 30 minutes before removing and slicing into 9 large squares or 16 smaller squares.
Video
Recipe notes
- Flour Measurement: For best results, weigh the flour in grams. If using cups, be sure to spoon and level rather than scooping directly from the bag, which can add extra flour and make the brownies dense and cake-like.
- Use Vegan Buttery Sticks, Not Butter from a Tub: Tub butter typically has a higher water content than the stick version.
- Heat Butter, Milk, and Chocolate Until Slightly Bubbling: It’s important to get the mixture of vegan butter, milk, and chocolate chips just hot enough. Aim for a slight bubbling before taking it off the heat. This temperature is key for dissolving the sugar.
- Dissolve the Sugar: Once you add the granulated sugar to the hot mixture, whisk it vigorously. Properly dissolved sugar is what gives the brownies their characteristic shiny top.
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
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These brownies are absolutely superb!
Delightfully delicious!!
I can’t find vegan stick butter, only Nuttelex (in a tub) where I live. If I were to try this recipe with GF flour, does that mean the brownie would just fall apart? Is it not worth trying if I can’t use your recommended stick butter?
Hi Donna, do you know what the oil content of your tub butter is? Typically if the tubbed butter has an oil content above 70% recipes still turn out ok. You can see an article where I compared Earth Balance Sticks and the Tub version here. They performed similarly because their oil content was similar. However, I also tested a tubbed vegan butter with only 45% oil and it definitely impacted the results.
Do you know what brand of GF flour you are using? I’ve only tested this recipe with King Arthur’s 1:1 All Purpose Gluten-Free Flour Blend. The brownies did not fall apart with this gluten free flour (be sure to let them cool before slicing), however they did have a fudgier texture which is why it’s recommended to bake them slightly longer. Let me know if you have any other questions!
Well done figuring out how to get that shiny brownie top without eggs!
Have you had success doubling the recipe and baking it in a 9×13 pan — and if so, how long did you bake it gor and st what temp?
Hi Dolores, I haven’t tried baking this recipe in a 9×13 pan but I believe it will work just fine. If possible, I recommend using a metal pan vs. glass. You can most likely use the same bake temp (350F). As for time, I recommend starting to check for doneness with a toothpick around the 35 minute mark. Again, I haven’t tested this, but if you give it a try, I’d love to know how it turns out.
Would it work with erythritol instead of sugar?
Hi Mila, I don’t think this recipe will work with erythritol since the sugar plays a crucial role in the texture and development of the shiny, crackly top.
This recipe looks wonderful! I was wondering, if I replace half of the cane sugar with brown sugar, would I still add the additional 1/4 cup of brown sugar to the batter?
Hi Zoe, I’d recommend using a total of 1 1/4 cups sugar. I haven’t tested swapping half of the cane sugar for brown sugar, but it should still work fine. Cane sugar helps create that shiny, crackly top, so the texture might change a bit—likely making the brownies fudgier. Short answer: yes, still add the extra 1/4 cup brown sugar for the right balance!
This recipe wasnt to my personal tastes. I followed the recipe to a T, but ended up tossing the full batch. It tasted like there was too much flour – I think if I made this again I would cut the flour in half. Usually the brownies I make have a 2:1 sugar to flour ratio and I enjoy that texture a lot more. That was really the biggest issue for me – I could taste the flour, the flavor of it was too much and the texture was unpleasant imo. Not so much fudgy, moreso like a super dense with cake crumb. Idk how to explain it, but it wasn’t for me!
Thanks for giving the recipe a try and for sharing your thoughts! These brownies are meant to be rich, fudgy, and structured (not floury or cakey, but also not overly gooey) though I know everyone has their own brownie preferences.
For best results, I recommend weighing the flour in grams or spooning and leveling if using cups, since scooping straight from the bag can add 2–4 extra tablespoons of flour per cup and can really change the texture. Thanks again for taking the time to leave a review!
Just made these, so fudgy, rich, and delicious! They came out with a perfect crackly top.
Hi Tara, I’m so glad you enjoyed them! 🙂
Absolutely delicious! These brownies were such a hit. I like that there’s no egg substitute – chia egg always comes out a bit weird for me. And a special note of thanks to Emily – putting the measurements in the written instructions was incredible. I’ve literally never seen this on any other website. Hugely convenient!!
Hi Sara, thanks so much for taking the time to leave your feedback! I’m so glad you enjoyed this recipe 🙂
Incredible brownies! Easy to make and just so good. Thank you for providing weights for the ingredients so I didn’t have to dirty every measuring cup I own. My top was crinkly but not what I’d call shiny. No worries tho -still pretty and delicious!
Some of the best brownies I’ve ever had! Not too soft or hard and great flavor!
Delicious!
These are delicious fudgy moist brownies with a crinkle top. I love them!
Best brownies I’ve ever made, didn’t use espresso powder because that’s not something I have but these were SO GOOD
so glad you liked this recipe!