Simple Vegan Brownies

This is still my favorite vegan brownie recipe years later. I always have the ingredients on hand, it’s an easy one-bowl recipe, and has a rich chocolate flavor. I follow the recipe verbatim and bake for 22 mins, and they come out moist and dense- not crumbly. It’s my go-to for a quick dessert when my late night sweet tooth hits- I just pulled some out of the oven!

I made these in a baking pan as I had no muffin tins and they came out super crumbly. Tasted well though, but I won’t be able to give them away as a gift as I had planned to.

I had never made vegan brownies successfully before but I managed it with this recipe! Subbed melted coconut oil for the vegan butter and baked off in a 8×8 glass baking dish at 350 F for 25 minutes. Wary of gooey-ness, I cooled them fully and even refrigerated for a few hours before slicing, but they held together well and were delightfully fudgy, if a little thin (might 1.5x or double the recipe next time). I greased my pan with coconut oil and they were a little sticky – might use a proper baking spray next time, but not the brownies’ fault. I think the key to this recipe is to leave your flax egg sit until it’s nice and gloppy (10-15 mins, for mine) and stir, stir, stir!

Yummo! These hit the spot! A rich & fudge-like experience that covered my desire for chocolate without having to buy vegan chocolate chips/bars (less expensive & more convenient for me!) With tops that shined & held thin crispiness, these brownies were picturesque & greatly enjoyed by those I shared them with. I also LOVE that it was minimal cleanup & took about an hour, maybe 1.5 hours with my rate of cleanup :-)

Factoring in the tradeoff of how easy/quick it was for the decadent taste—this recipe is a keeper! It was a bit crumbly at the bottom & messy to eat but the flavor pulled through. I didn’t hate the crumbliness because it wasn’t dry tasting. The main downside is that you have to work to enjoy every morsel stuck on the liner! I wish mine crisped up a tad more on the sides too but that wasn’t a deal-breaker.

Didn’t modify much: added 1 tsp of espresso to the flax egg (probs could’ve added more?); used unsweetened cocoa, not dutch-process; used about 1/4 cup of all-purpose flour & the remaining 2/4 cup of spelt flour (what I had on hand).

My batter consistency was mostly smooth & just thick enough to scoop heaping 2 tbsp into 8 paper-lined muffin tins. Baked 22 mins & enjoyed fully cooled.

Such a lovely recipe! Thank you so much!
It yielded 10 cupcakes, and I baked for 21 minutes. They came out wonderfully
I used a bit more salt and a bit more baking soda, just to be on the safe side :)
1/2 tsp salt
1 tsp baking soda
And I added:
1 tbsp instant coffee (for a deeper flavor)
1/2 cup chopped chocolate bar (because…chocolate haha)
<3

Wonderful!

These brownies were delicious! I subbed avocado oil for the vegan butter and it worked perfectly. Nice crust on the top, fudgey, moist and so chocolately. Highly recommend. So fast and easy

I used peanut oil instead of butter, 1/2 cup of maple syrup instead of sugar, added 1/2 cup chocolate protein powder, and 1/4 cup cacao powder. They came out delicious! A little cakey but definitely still a brownie. I added chocolate chips which moistened it up a little bit. Overall a good simple recipe. Thanks Dana!

This was my first time baking with a flax egg (baking totally vegan). They don’t have that glossy, flakey, crust that those box brownies tend to. That being said mine came out delicious and fluffy (I did use cake flour). I added a couple splashes of soy milk when the batter seemed a little dry. I will be making these again for sure, will try the coffee with the flax egg next time around!

Crumbly, but deliciously rich. Reduced baking powder (to 1/2 tsp) and flour (a bit) as author suggested in some comment replies to avoid it being too dry.

I subbed cow’s butter for the non-dairy butter. Subbed 1/2 cup coconut sugar and 1/4 cup maple syrup for the cane sugar, as in author’s other recipe. Subbed cacao powder for the cocoa powder. Subbed 1/4 cup almond meal for 1/4 cup of the all-purpose flour. I added chocolate chips on top and inside.

Bake time was about 20-21 minutes.

Overall, tasty, but lost a star for it being too crumbly and falling apart.

These were very nice. I added a bit extra milk because it seemed dryer than the picture (like 1/4 cup) and used 2/3 of the flax eggs because my ground flax seed is really finely ground. Baked at 180C fan but yeah ovens you know. Came out like densish cupcakes. Could have been more crispy on the outside (probably just baking time/temp), but I quite liked the texture from the flax without loads of sugar and it was still sweet and rich enough.

I used chia seeds instead of ground flax, added about 3/4 teaspoon instant coffee, and subbed out the vegan butter for almond yogurt and they came out quite gummy, although fudgy and indulgent they weren’t as soft as hoped. Do you have any suggestions for the substitutions I made? Chia/flax usually go hand in hand and although coffee is an acid I don’t think it was enough to throw off the brownies since I do this with all my chocolate recipes. I believe it was the yogurt and lack of moisture. Next time I will try 2 parts yogurt 1 part coconut oil but any suggestions you have would be greatly appreciated!

These were a- mazingggggg. I was a tiny bit short on sugar so I added 1.5 T brown sugar. Also used Country Crock plant based butter spread (w olive oil) and it still tasted GREAT. Cooked for just 22 minutes.

Used melted coconut oil instead of vegan butter (because that’s what I had on hand.

Subbed water in flax eggs with coffee

Also used a little less than 1/2 cup of sugar (was low on sugar)

Baked in a small loaf pan with parchment paper inserted to make it smaller (otherwise brownies would have been a bit thin)

Baked for about 25 minutes and they are delicious!!!!!!

Probably one of the best vegan brownie recipes I’ve attempted.

Thanks for the recipe 🥰

I made these tonight. I only had cacao powder so i substituted it for the dutch cocoa powder. I used a little less of cacao powder than your recipe called for. It turned out great. Thanks!

Making these again today for a holiday cookie exchange. I make them in the smaller size and just reduce the time. They are delicious.

These were Soo easy and delicious! From start to finish it takes less than 30 min. I’ve already made them twice this week. Best vegan brownie recipe yet!

Loved it! I used Miyoko’s Cultured Vegan Butter ( i got it on sale) as that was what I had. I missed the step of melting it but Miyoko’s gets soft pretty quickly. I used a convection oven and it probably only took about 15 minutes at 350 degrees. Toasted the walnuts, put the flax eggs in the refrigerator for about 20 minutes before using. Massively impressed with this recipe! First vegan brownies I have made that tasted good and had a brownie consistency. Thank you!

Substituted the flax with chia seeds, absolutely beautiful 👌🏼

We made this to take to dinner at a friends. It was delicious, and even better served with vanilla ice cream and raspberries. We love the deep rich chocolately taste with just enough sweetness. We used Orgran No Egg instead of flax eggs and it worked well.

These are delicious! I’ve made them three times now. It seems that the type of butter substitute used makes a huge difference. Spreads like I Cant Believe It’s Not Butter Vegan blend result in a “cakier” texture, while more dense butters are more fudge. But both are great! I just use whatever I have on hand and I always get compliments.

Sadly, these were dry. I made them almost as written but with a mixture of vegan butter and coconut oil. I didn’t overbake them–I actually took them out of the oven before a toothpick came out clean because I wanted to err on the side of gooey. But these were much more like slightly dry muffins than brownies, and I had to eat them with vegan butter to salvage them. If you’re looking for a brownie recipe on here, I recommend the fudgy sweet potato brownies! And I put in a vote for a fudgier/gooier classic brownie recipe, please.

WOW WOW WOW! I made these for my friends birthday yesterday. She told me multiple times how great they were and later called to tell me they are so good she didn’t believe they were vegan. LOL. I also had my husband try them who is rarely a fan of vegan desserts and he said he loved them. This is now my #1 go to brownie recipe. One thing in the recipe that was slightly confusing was the flax eggs. At first I wasn’t sure if the recipe was saying that 2 Tablespoons of flax and 5 of water made 1 batch and I needed to double it or that those measurements made 2 batches of flax egg. But I found someone’s question in the comments where you clarified that those measurements make the 2 batches that the recipe asks for. Everything else was very easy to understand and make. Thanks for such a great recipe.

Oh my god this is EXACTLY what I was craving. I subbed the flour for 1/2 c oat and 1/4 cup almond, and added chocolate chips, and they were absolutely perfect. Thank you Dana!!

I substituted with almond flour and chia seed which gave it a more chewy edge but not the best consistency in the middle of the brownie. The oil was also pooling a little bit. I try to use the earth balance butter next time. The flavors were ALL there, definitely won’t be substituted with almond flour or chia seeds next time.

These are the perfect combination of fluffy and moist! I added walnuts and swirled through some peanut butter, yum!

I made this last night! (Tagged you in my IG story!)

It was so good. I accidently put in a whole tablespoon of baking powder, but nothing terrible happened! The brownies were still soft and still yummy. Now I’m scared to use the recommended amount. LOL.

Thanks for the recipe.

overall, yummy and chocolatey! Don’t skip using the cupcake liners like me, and if you do, good luck not crumbing them when taking them out. I ran out of vanilla extra, and it didn’t seen to make a noticeable difference! Agree with what others said about the trying oat flour or grinding the oats up a bit for next time!

Very rich and delicious. Used coffee instead of water.for the flaxeggs. Love it!

I made this today as I have no eggs bec of snowstorm outside. I was excited to do this also bec I’m also lactating right now and apparently don’t know any recipe that includes flaxseed which I bought anyway. The brownie came out delicious and just the right sweetness. I added some pecan nuts and chocolate chip. The batter became thick but worked out right cooked exactly for 26mins.

I will for sure save this recipe for a repeat. My husband liked it considering he’s not the dessert type of guy. ?? Thank you! ??

I have made this recipe several times and it’s always excellent! I have made it using avocado oil and almond oil in place of the butter. I’ve also used Bob’s Red Mill egg replacer instead of the flax. I have also used date syrup in place of the sugar and had to add a little more flour or almond meal flour. I’ve tried other vegan brownie recipes and was very disappointed but this one is great every single time! Thank you so much!

Tried out this recipe today and they came out fantastic! I used unsweetened cocoa, and maple syrup (as I didn’t have dutch cocoa or vanilla) and followed the flax eggs recipe instructions on the bag (6 TBLS of water total). They are yummy! Will definitely make again! I appreciate the low sugar content and easy-ness of the recipe. Thank you!

Wonderful cross between a brownie and a cupcake. So good. The only change I made was to cream the room-temp butter with the sugar first (instead of melting the butter in the microwave).

This has been my go-to vegan brownie recipe for years now. I sub a 1/2 cup of unsweetened applesauce for flax eggs.

Just made these for my coworkers and they were a hit :)

I stuck with the recipe, but while mixing I noticed I needed to add liquid because the batter was so thick and kind of dry. I added at least 1/4 cup or more of almond milk to match the consistency of the pictured batter. Added some peanuts and chocolate chips on top and they came out perfect!

Thanks for your amazing recipes ??

I followed another reader’s comment and used 1/4 c almond flour and 1/2 gluten free flour. I also used honey instead of sugar for the sweetener. The brownies came out awesome! This was my second time making them.

I just baked these and they came out well! I used whole wheat flour and a mix of coconut sugar and honey for sweetener. They’re like little chocolate cakes; they’d make wonderful lava cakes if you put some vegan chocolate inside. Love this recipe and will make again!

Love this recipe! It’s my go to quick dessert recipe. My son can’t have dairy or eggs so it’s really nice to have a dessert he can enjoy! I follow the recipe and it comes out perfect every time. I add chocolate chips as my add in as I can’t have nuts.

This recipe is solid. I made a few alterations to the ingredients but followed the directions almost verbatim.

I did not melt the butter (I used earth balance) instead I creamed it together with the sugar and vanilla first like you might do when baking cookies.

I used cacao powder instead of coco powder bc that’s what was on hand.

For the 3/4 c flour, I used 1/4 c almond flour and 1/2 gluten free flour.

The batter was thick and held together almost like cookie dough. It also fit perfectly in a 24 CT mini muffin tin. I added mini chocolate chips to each individual muffin at the last minute and baked for 20-22 minutes checking often and took them out when they began separating from the sides.

As directed, I left them in the tin for a few minutes after taking them out of the oven before transferring to a cooling rack.

The result was some of the most delicious brownie bites I’ve ever had; crunchy on the outside and soft in the middle and having made them this small I felt like the ratio of crunch and softness was spot on.

Really tasty and with the perfect amount of sweetness. I was worried they might be too sweet but they were perfect and I thought the chocolate came through really nicely.

Happy this worked so well as a gluten-free option for indulgence. I will definitely make these again.

Perfect eggless brownies. I prefer brownies that are more cake like rather than gooey and this recipe was perfect.

I changed the recipe to make a dozen brownie “muffins” (1.5x) and they were so delicious! I added a few chocolate chips to make it even more decadent! Sometimes you just want a sinful dessert and this fit the bill perfectly. Thank you as always Dana!

Made 2 batches for Christmas Day and was a hit with everyone vegans and non-vegans alike! Adjustments- did part vegan butter and coconut oil, use chia gel instead of flax, added cacao nibs as my “nut mix-in”. This will be my go to brownie recipe now!

I was so excited to try this recipe but ended up so disappointed. they were so incredibly dry! I followed the recipe exactly. I guess next time I’ll try making it with coconut oil and see if that makes it less dry. and maybe add some almond milk per people’s recommendations

I LOVE THIS RECIPE!!
I have made these 3 times so far- each time a little differently- the first two times I didn’t have vegan butter so I used 1/4 c. Coconut oil/ 1/4 c. Almond milk to sub. This last time I had vegan butter so followed the recipe exactly. So, so good! I think I like the coconut oil/almond milk way a little better since I am such a coconut fan, I loved the taste of that with the rich chocolate. I’ve tried with chocolate chips, chopped walnuts and instant coffee as well… All good! I think for the holidays I’ll try some chopped chocolate chunks with a little peppermint extract.
Will keep making and experimenting. I appreciate a no fuss, easy and delicious recipe that helps me get my chocolate fix (especially with such little clean up after!)! Thanks!!

The best vegan brownies out there! I am a brownie fanatic and have been trying for a long time to find a decadent vegan brownie, and here it is! I did have to add two splashes of almond milk to the batter, I had enough for 8 muffins and baked them for 22 minutes. My life is complete! Thank you, Dana! I’m going to try the 8×8 next!

This is my go-to brownie recipe! I sub the flour for same amount of Bob’s Red Mill GF flour blend and this time I used 1/4 coconut sugar, 1/4 light brown sugar, and 1/4 cane sugar and it came out even better than usual! I really love this recipe it’s so easy and delicious and I will continue to use it! Thanks!!!

My husband went back for more, that’s my Vegan recipe meter. I did substitute the vegan butter with avocado oil and they were delicious. I do use vegan butter but felt the avocado oil was less processed and more real!

Every time I make these they turn out perfect! I’ve made them in a heart shape pan and a square pan and both times they turned out lovely. I love vegan brownies!

Had a craving for brownies and decided to whip up this recipe. I subbed 1/2c. coconut oil for butter and used 3 real eggs. I added one extra egg because the mixture was extremely dry. I was too lazy to make the flax eggs, but totally should have. The result was very cake-y brownies that are really wandering into cupcake territory. Still delicious though! I am mostly impressed by the flexibility of this recipe.

This recipe was alright in my opinion. I originally followed the recipe (subbing chia eggs for flax) and ended up with an extremely dry batter (almost like cookie dough). I ended up cracking in an egg since I’m not vegan and a few spoonfuls of water to get the consistency looser and more like muffin batter. I baked for about 15 minutes and made 10 brownies. These aren’t the best brownies I’ve ever made but they do taste good. With the changes I made they were like cakey brownies. They’d be great for throwing in a packed lunch for work or school

I didn’t have cocoa powder so I substituted 4 semi-sweet chocolate squares (also vegan)and melted them with the butter. Added all the rest of the ingredients and made my flax eggs with 6 tblsp. water. I cooked them all in one spring form pan and lined the bottom with parchment for easy removal. Came out moist and yummy! Best part is I didn’t need to run to the store for any ingredients… Hope these tips help provide additional options to an already awesome recipe. Thanks Dana!