Best Ever Vegan Brownies Recipe

This really is the Best Ever Vegan Brownies Recipe! Fudgy, gooey, perfect squares of chocolate that cut easily and are easy to make. You'll never buy a boxed brownie mix again!

Prep time: PT20M

Cook time: PT35M

Total time: PT55M

Rating

4.82 stars (622 reviews)

Keywords

vegan brownies recipe

Ingredients

4 tablespoons ground flax
1/2 cup water
1/2 cup vegan butter (earth balance brand), melted (*see instructions)
1 cup granulated sugar
1 cup brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 cup all purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces

Cuisine

American

Steps

Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees F and line a 7 x 11 pan with parchment paper.
Melt the vegan butter (earth balance brand preferred), and measure 1/2 cup. I do this by microwaving the vegan butter in a glass measuring cup, in 30 second intervals, until melted.
In a large bowl, whisk the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.
Over the same large bowl, sift in the flour and cocoa powder. Add the salt and baking powder and stir with a large wooden spoon until just combined, do not over mix.
Fold in half of the chocolate chips. Pour the batter into the prepared pan and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.
Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.
Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before slicing and serving.

Nutitrion

Serving Size: 1 serving
Calories: 251 kcal
Carbohydrates: 43 g
Protein: 3 g
Fat: 10 g
Saturated Fat: 4 g
Sodium: 125 mg
Sugar: 31 g

Reviews

Grace on 2025-06-19 (5 stars):
These are amazing! I chopped up a bar of dark chocolate and a bar of Co-Op vegan chocolate instead of using chocolate chips, and used cacoa powder instead of cocoa powder, and they were so beautifully rich that one was even enough for me - and I have a mighty big sweet tooth! Making them again this weekend.
Hugh on 2025-05-23 (2 stars):
I wanted these to work, but they came out rather badly. Followed recipe exactly, but after 40 m in the oven they were bubbling moisture. When cool they were very tough and chewy around the edge and overly soft in the center. Taste great, but unpleasant texture. What did I do wrong?
Gail Blum on 2025-05-14 (5 stars):
Love all your recipes!! Can I substitute mashed banana for flax? My daughter has a flax allergy. Thanks!
Jane on 2025-05-12 (4 stars):
Every time I make these brownies my husband says “I can’t believe you can just make something like this at home!” Not a comment on my baking skills, a comment on how great the brownies are. I do find the batter is very dry as written in the recipe. So I add 1/4 to 1/2 cup of water. Also add a handful of walnuts which levels them up IMO!
Sarah on 2025-05-10 (4 stars):
I love the taste and the texture, they came out great for me. However, as a non-American, I already reduced the sugar by 15%, and they were still very, very sweet. Just a heads-up.
Emma on 2025-04-29 (5 stars):
Yum!! These brownies were gloriously gooey and fudgy.