Vegan Brownies

These vegan brownies will satisfy any chocolate craving! They're fudgy, decadent, and rich - you'd never guess they're made without eggs or butter.

Vegan brownies

I am OBSESSED with these vegan brownies! They’re chewy, gooey, and rich – everything you want a brownie to be. The edges are crisp and the middles are fudgy. Tasting them, you’d never guess that they’re made without eggs or butter.

I’ve developed a vegan brownie recipe before (see the Vegan Date Brownies on page 245 of Love & Lemons Every Day!). That recipe was on the healthy side – I sweetened it naturally with Medjool dates and maple syrup, and I used oat flour to make it gluten-free. If you’re craving a lighter vegan treat, check out the cookbook! That vegan brownie recipe is the one for you.

By contrast, these vegan brownies are sweet and decadent. They’re the sort of thing you make when a serious chocolate craving strikes or when a special occasion (say, Valentine’s Day…) is right around the corner. I think you’re going to love them.

Vegan brownie recipe ingredients

Vegan Brownie Recipe Ingredients

Here’s what you’ll need to make this vegan brownie recipe:

  • All-purpose flour – This vegan brownie recipe creates a really thick batter, so make sure to measure your flour properly. Instead of scooping flour straight from the canister or bag, use the spoon-and-level method. It’ll prevent you from accidentally packing too much flour into your measuring cup.
  • Ground flaxseed + warm water – Our egg replacement! It binds the batter together.
  • Granulated sugar and powdered sugar – To make the vegan brownies nice and sweet. The powdered sugar also contains cornstarch, which helps create that irresistible chewy brownie texture.
  • Cocoa powder and chocolate chips – Thanks to these ingredients, these vegan brownies have a delectable dark chocolate flavor. Use your favorite brand of dairy-free chocolate chips. I like Enjoy Life.
  • Baking powder – To help the brownies rise.
  • Coconut oil – For richness.
  • Vanilla extract – It enhances the rich chocolate flavor.
  • Sea salt – To make all the flavors pop! Mix fine sea salt into the batter, and if you like, sprinkle flaky sea salt on top.

Find the complete recipe with measurements below.

Hands using whisk to combine dry ingredients in a mixing bowl

How to Make Vegan Brownies

Heads up: making this vegan brownie recipe is NOT like making traditional brownies. While the results are pretty darn similar – fudgy, rich, and delicious – the batter is totally different. If you think something’s gone wrong while you’re making the recipe, don’t freak out! It probably hasn’t. Here’s how the process should go:

First, make the flax egg. In a small bowl, combine the flaxseed and water, and set them aside for 5 minutes to thicken.

While you wait, combine the wet ingredients in one bowl and the dry ingredients in another. When the flax mixture is ready, whisk it into the bowl of wet ingredients.

Pouring bowl of dry ingredients into bowl of wet ingredients

Then, combine the wet and dry ingredients. Pour the dry ingredients into the bowl of wet ingredients and use a spatula to fold the mixture together.

Vegan brownies batter in a mixing bowl

It will be thick! Instead of making a pourable batter, you’ll end up with a fudgy dough. It will be crumbly, but hold together when pinched.

Hands pressing vegan brownie batter into baking dish

Next, add the batter to the baking pan. Transfer the crumbly mixture to a greased 8×8 baking dish lined with parchment paper. Use your hands to press it into an even layer at the bottom of the pan.

Unbaked pan of vegan brownies

Sprinkle some chocolate chips on top, and bake! Bake at 325° for 25 minutes, or until a toothpick inserted comes out with just a few crumbs attached. The brownies will seem underdone when you take them out of the oven, but they’ll set up as they cool. For the best texture and flavor, wait at least 45 minutes before slicing and serving. Finally, enjoy!

Vegan brownies with flaky sea salt

Best Vegan Brownies Tips

  • The batter will be thick. Keep going! Don’t worry if your brownie batter is thick – it should be! In fact, it’s not really a batter at all, but more like a cookie dough. When you first combine the wet and dry ingredients, it might not seem like the batter will come together. It will! Keep folding until there are no dry spots remaining and the mixture is crumbly, but holds together when pinched. It might seem stiff, but it will bake into perfect fudgy brownies – trust me!
  • Take them out before you think they’re ready. These vegan brownies are best when you bake them for right around 25 minutes. They’ll be super soft when you take them out of the oven, and they’ll seem underdone, but don’t let them fool you. They set up as they cool, taking on a rich, chewy texture. Resist the temptation to bake them any longer. If they’re in the oven for too long, they’ll end up dry and crisp.
  • Let them cool completely. See that tip above? These brownies are way too soft to slice and eat when they’re hot from the oven. For the best fudgy texture, allow them to cool for at least 45 minutes before you slice and serve them.
  • Store them in an airtight container. These vegan brownies are best on the day they’re baked, but they’re still tasty on days 2 and 3, too. Store them in an airtight container at room temperature, or, for longer storage, freeze them for up to 3 months.

Vegan brownies recipe

More Favorite Vegan Treats

If you love these vegan brownies, try one of these delicious treats next:

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Vegan Brownies

rate this recipe:
4.96 from 21 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves 16
These vegan brownies are fudgy, chewy, and rich - you'd never guess they're made without eggs or butter! We like them best on the day they're baked, but if you have leftovers, you can store them in an airtight container at room temperature for up to 3 days. They also freeze well.


  • 2 tablespoons ground flaxseed
  • 5 tablespoons water
  • 1 cup all-purpose flour, spooned and leveled
  • ¾ cup granulated sugar
  • ¾ cup powdered sugar, sifted
  • cup cocoa powder, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup vegan dark chocolate chips, reserve some for topping
  • ½ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • Flaky sea salt for sprinkling, optional


  • Preheat the oven to 325°F, grease an 8x8-inch baking dish and line it with parchment paper.
  • In a small bowl, stir together the flaxseed and water and set aside for 5 minutes to thicken.
  • In a medium bowl, combine the flour, sugars, cocoa powder, baking powder, salt, and chocolate chips.
  • In a large bowl, whisk together the oil, vanilla, and the flaxseed mixture. Pour the dry ingredients into the bowl of wet ingredients and use a spatula to fold the mixture together, until moistened. It will be extremely dry and crumbly but will come together in the next step where it’ll be pressed into the pan. This mixture is very different from traditional brownies where a wet batter is pourable.
  • Transfer the crumbly mixture to the prepared pan and use your fingertips to press it into an even layer. Sprinkle the reserved chocolate chips on top and gently press into the dough. Sprinkle with flaky sea salt, if using. Bake for 25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool on a wire rack for at least 45 minutes before slicing and serving.


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Rate this recipe (after making it)

    • Phoebe Moore (L&L Recipe Developer)

      Hi Victoria, so glad you loved them!

  1. Laurie

    I only have a 9×9″ pan. I’d love to receive instructions on how to make these brownies for that pan size.

    • John from

      Since the pan is wider, so when the batter fills the pan it will be thinner than in an 8×8. It should bake through a little faster, so just cook for a little less time than the recipes calls for the 8×8 pan. Start checking them for doneness at 18-20 minutes, depending on your oven.

  2. Brooke

    5 stars
    Soooo good. Followed the recipe exactly – this is a new family favorite!

    • Jeanine Donofrio

      I’m so glad you loved it!

  3. Estrella

    Hi! I was wondering if it is ok to use vegan butter instead of the melted coconut oil or if using extra-virgin olive oil works too.

  4. Deepti

    This sounds scrumptious! I love brownies but have never tried making them with coconut oil. Will have to try.

  5. Kate

    5 stars
    Forgot the rating. Oops!

  6. Kate

    Thank you for the recipe! It was delicious, and I have no idea how you managed to figure out that they could be frozen. Mine didn’t even make it a full day before they were devoured. Also, a tip for anybody who loves their brownies extra fudgey, like me: melt half the chocolate chips in the microwave along with the coconut oil. It makes the brownies wonderfully dense and fudgey, not at all cake like. (You might want to cut down on the cocoa powder if you follow this method, however. I cut it in half and found that worked). Happy baking!

  7. Amy D

    Can I double the recipe and make in a 13×9 pan?

    • Jeanine Donofrio

      Hi Amy, others have done it in the comments but I haven’t tried it myself. The pan size is a little more than 2x so the brownies will be a little thinner in the pan so you should watch them and bake them a tad less. Hope that helps!

  8. E.K

    Would recommend adding the measurements in grams since people outside of the US viewing this don’t really use the grams system.

    • E.K

      Don’t use the cups measurements I meant.

  9. Thomas

    5 stars
    I’ve tried numerous vegan brownie recipes and these were by far the best. My friends couldn’t get enough and were shocked these were vegan.

  10. Giulia

    4 stars
    Used GF flour and they were still delicious! However we found them a bit too sweet, even though we only used half of the recommended sugar. Comes down to personal taste though! Thx!

  11. JP

    5 stars
    Thanks so much! Such an easy recipe…even though I still managed to mess it up. They tasted great despite my messing up some of the measurements. Brought them to non-vegan family and they were so surprised.

    • Jeanine Donofrio

      Hi Jennifer, I’m glad they were a hit!

  12. Judy

    Looking forward to making these brownies. They look delicious! Do you think vegan butter can be used instead of the coconut oil?

    • Jeanine Donofrio

      Hi Judy, I haven’t tested it that way so I’m not sure.

    • Vie

      5 stars
      Hi Judy!
      Just so you’ll know, I used Toasted Almond Oil to make these brownies because I’m not a fan of coconut oil for health reasons.
      The results was delicious! Not sure how it compares to the original recipe, but the brownies were moist and super fudgy!
      The Toasted Almond oil maybe added a subtle “nutty” taste, which was nice and a good option. And unless you are avoiding nuts for allergy reasons, the cardiovascular benefits have also been identified with almond oil for elevating the levels of so-called ‘good cholesterol’, high-density lipoproteins (HDL). What a great perk for a terrific recipe on the day that celebrates the “heart”!!

  13. Teagan

    Would A GF Flour blend work in this?

    • Jeanine Donofrio

      Hi Teagan, we haven’t tested it but I think GF flour would be too dry here. I’ll keep you posted if we work on a GF recipe. If you have Love & Lemons Every Day, the brownies in that book are gluten free!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.