Vegan Brownies

Vegan brownies, fudgy, gooey and super moist. A rich and decadent dessert, so easy to make with simple plant-based ingredients.

Vegan brownies are one of the easiest recipes to veganize. They’re sweet and fudgy, and SO unbelievably delicious. It’s a chocolatey treat you can have any time. 

This version is made with whole wheat flour but you could also use specific ingredients if you are gluten-free. I would recommend mixing gluten-free oat or almond flour with buckwheat or brown rice flour so the brownies keep their original texture.

This recipe is simple, spectacular and completely plant-based, as well as healthier than the traditional brownies because it’s dairy-free. Besides, it’s so easy to make you only need a large mixing bowl and parchment paper.

You can have your brownies cold or warm with some vegan vanilla ice cream. It’s ideal for a weekend breakfast, a snack or a dessert.

How to make vegan brownies – Step by step

• Preheat the oven to 350ºF or 180ºC.
• Mix the milk, coconut oil, sugar, flax eggs, vanilla extract and salt in a large mixing bowl (photo 1) until well combined.
• Incorporate the whole wheat flour and cocoa powder (photo 2) and stir until well mixed.
• Add some more chocolate chips (photo 3) and stir again.
• Pour the batter evenly into the baking pan and top with remaining chocolate chips (photo 4). Bake for 35 to 40 minutes.
• Remove from the oven and let it cool in the pan for about 10 minutes.

Pro tips

• Coconut oil can be replaced with any other flavor-free kind of oil.
• Salt is optional but it enhances the flavor. 
• Feel free to use any other type of flour if you want your brownies to be gluten-free, but in that case, you might need to add more or less plant milk.
• Chocolate chips are also optional, so you could substitute them for chopped dark chocolate.

How to serve vegan brownies

Serve these vegan brownies cold with some chocolate syrup and chocolate chips on top, or warm with vegan vanilla ice cream. You can also eat them with your favorite plant milk.

Can I freeze these vegan brownies?

Yes, you can freeze them. Let them cool and put them in a sealed container into the freezer. You can either freeze the brownies in portions or freeze before cutting. They will last up to 3 months in the freezer.

To thaw, put them on a plate at room temperature for 2-3 hours and heat them up in the toaster or the microwave.

How long will these vegan brownies last?

You can keep them in the fridge or at room temperature for 5-7 days. Make sure to keep them in an airtight container so they maintain their wonderful texture.

Looking for more brownie recipes?

• Black Bean Brownies
• Sweet Potato Brownies
• Raw Vegan Brownies
• Vegan Gluten-Free Brownies
• Gluten-Free Brownies

Did you make this vegan brownies recipe?

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Vegan Brownies

• Author: Iosune
• Prep: 10 mins
• Cook: 40 mins
• Total: 50 mins
• 16 1x
• Dessert
• American
• Vegan

★★★★★ 5 from 1 reviews

Servings 16 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Vegan brownies, fudgy, gooey and super moist. A rich and decadent dessert, so easy to make with simple plant-based ingredients.

Ingredients

• 1 cup unsweetened plant milk of your choice (250 ml), I used soy milk
• 3/4 cup coconut oil (200 ml), melted
• 2 cups brown, cane or coconut sugar (360 g)
• 4 flax eggs
• 2 tsp vanilla extract (optional)
• 1/2 tsp salt
• 1 cup unsweetened cocoa powder (80 g)
• 1 cup whole wheat flour (120 g)
• 1 cup vegan chocolate chips (180 g) + 2 tbsp for topping your brownies, (optional)

Instructions

1. Preheat the oven to 350ºF or 180ºC.
2. Combine the milk, coconut oil, sugar, flax eggs, vanilla extract and salt in a large mixing bowl. Whisk until well mixed.
3. Add the flour and cocoa powder and whisk again.
4. Finally, add 1 cup of chocolate chips (180g) and whisk one more time.
5. Line an 8×8 inch (20×20 cm) square baking pan with some parchment paper. Pour the batter into the pan, smoothing the top out evenly, and top with remaining chocolate chips (2 tbsp).
6. Bake for 35-40 minutes. Remove from the oven, allow to cool in the pan for at least 10 minutes. Then let it cool for another 10 minutes before slicing and serving, unless you like your brownies really hot.
7. Serve them cold with some chocolate syrup and chocolate chips on top, or warm with vegan vanilla ice cream. You can also eat them with your favorite plant milk.
8. Keep the leftovers in an airtight container in the fridge or at room temperature for 5-7 or in the freezer for up to 3 months.

Notes

• Coconut oil can be replaced with any other flavor-free kind of oil.
• Salt is optional but it enhances the flavor. 
• Feel free to use any other type of flour if you want your brownies to be gluten-free, but in that case, you might need to add more or less plant milk.
• Chocolate chips are also optional, so you could substitute them for chopped dark chocolate.
• Nutritional info doesn’t include the chocolate chips.

Nutrition

• Serving Size: 1 brownie of 16
• Calories: 251
• Sugar: 22.4 g
• Sodium: 83 mg
• Fat: 14.3 g
• Saturated Fat: 12.6 g
• Carbohydrates: 30.9 g
• Fiber: 3.4 g
• Protein: 3 g

Update Notes: This post was originally published in March of 2019, but was republished with new photos, step by step instructions and tips in April of 2020.