Simple Vegan Brownies

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Measuring spoon filled with Dutch Process Cocoa Powder for making Vegan Brownies

By now you’ve probably guessed I’m a chocolate fiend. Something in my lady DNA craves it EVERY SINGLE DAY. Gotta have it. Sometimes that craving can be satisfied with a single square of dark chocolate, a bite of chocolate ice cream, or a healthified black bean brownie. BUT, some days I need a seriously decadent brownie to do the trick.

These are those brownies.

Bowl of rich Vegan Brownie Batter
Muffin tin filled with a batch of our Vegan Brownies recipe

These brownies are seriously decadent and only take about 30 minutes from start to finish. The ingredients are basic, too:

dairy-free butter
flax eggs
cocoa powder
baking powder
sea salt

Thas it. Badda bing, badda boom. No black beans lurking here, promise (although it totally works, right!?)

Bowl cleaned of homemade vegan brownie batter
Plate of our delicious Vegan Brownies

The result is a brownie with that quintessential brownie crust on the top and sides and a soft and chocolatey chewy center.

I couldn’t stop at just one, I think I cleaned off half the batch in one day. Oops! But, I did manage to save the other half for a seriously decadent treat that I’ll share soon. Stay tuned!

Stack of our Simple Vegan Brownies
Plate of Fudgy Vegan Brownies
Stack of Vegan Brownies for a simple dessert

Simple Vegan Brownies

Easy vegan brownies made with simple ingredients. Chocolatey, rich and so satisfying.
Author Minimalist Baker
Small plate filled with a batch of our Simple Vegan Brownies recipe
4.54 from 239 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 (brownies)
Course Dessert
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 1/2 cup non-dairy butter (such as Earth Balance // 1 stick = 1/2 cup)
  • 3/4 cup natural cane or granulated sugar
  • 2 Tbsp flaxseed meal (to make flax eggs)
  • 5 Tbsp water (to make flax eggs)
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup dutch-process cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • 1/3 cup Optional Add-Ins: walnuts, hazelnuts or chocolate chips


  • Preheat oven to 350 degrees F (176 C) and spray 7-8 standard-sized muffin tins with cooking spray (amount as original recipe is written // adjust if altering batch size). Alternatively, fit each with a paper liner.
  • Prepare flax eggs by mixing flaxseed meal and water in a small bowl and let rest for 5 minutes.
  • Place butter in a large mixing bowl and melt in the microwave. Then stir in the flax egg, sugar, vanilla, baking powder, salt and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in any mix-ins – chocolate chips or walnuts would be excellent here.
  • Scoop batter evenly into 7-8 muffin tins (as original recipe is written) until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will get crumbly. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
  • Store in an airtight container to keep fresh for a couple days. Freeze for long-term storage.


*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 brownies Calories: 237 Carbohydrates: 30 g Protein: 2.7 g Fat: 12 g Saturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 161 mg Fiber: 2.5 g Sugar: 18 g

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  1. Kat says

    Thanks, this really hit the spot. I thought these were perfect brownies and appreciated the different form factor of the muffin tin. No cutting into sticky squares! Sometimes I find vegan brownies to be too fudgy without the eggs, but these had a nice bake to them. Not too crumbly either. As per usual your recipes are on the mark!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kat! We’re so glad you’ve been enjoying our recipes! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne, we’d estimate ~8-12 minutes. If the brownies start to pull away from the sides and they spring back slightly to the touch, they’re ready!

      • Anne says

        Thank you! That worked! One other question – they taste great, but they’re a little crumbly. The bottoms and tops came apart easily. What could I add to make them a little more solid?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Anne, You shouldn’t need to add anything. They likely just baked a little too long!

  2. Krisha says

    Great recipe! They were delicious! A little crispy on the outside and fudgey on the inside. I added the chocolate chips as a mix-in. Substitutions: didn’t have butter, so I subbed the same amount (1/2 cup) of avocado oil. I also subbed Bob’s Red Mill egg replacer for the flax egg. They turned out great. I’m just now realizing I forgot the baking powder (!!!) but they seemed just fine. My mix was very thick, not pourable. I scooped it to fill the cupcake/muffin well about 3/4 of the way full. It yielded 9 in total. Baked at 350 for 22 mins. I’ll definitely make these again! Thanks for another amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed the brownies, Krisha. Thank you for sharing your experience and modifications! xo

  3. Jen says

    I’ve been making this recipe for 10 years. It’s excellent if you have a craving and need a fast brownie. I’ve made them vegan as written or subbed real butter and eggs. Both ways turn out great

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad this recipe has been a repeat in your kitchen, Jen! Thank you for sharing your experience! xo

  4. Nicola Montgomery says

    These are lovely! I subbed in half coconut oil and half vegan margarine. I subbed in 1/2 cup of coconut sugar and a quarter cup organic cane sugar. I added in vegan chocolate chips and unsweetened coconut flakes then topped with raw pecan halves. I baked at 350F for 19 minutes and let them cool completely before eating. Nice crispy exterior with a soft, fudgey interior.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Nicola. Thank you for the lovely review and for sharing your modifications! xo

  5. Bridget says

    They’re great brownies but please stop saying that prep time takes 5 minutes on recipes where prep time takes at least 10-15 minutes even for experienced bakers. It’s hurtful to people when they’re expecting one thing and it’s completely different. You have to let the flax eggs sit for 5 minutes after making them so the prep time can’t be 5 minutes. If you had your butter melted, your flax eggs made and your ingredients all out it would probably take 5 minutes to put them all in, stir and put them in the oven but all of that stuff IS prep. Still really delicious and easy recipe though so thank you very much for sharing it.

  6. RB says

    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!

  7. Anne Thiel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anne, sorry to hear that! Did you modify the bake time? They will need to bake longer in a larger pan and will come out differently.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eliana, we haven’t tried this recipe GF, but we’d suggest a GF blend and almond flour together for best texture. Or you might prefer this recipe. Let us know how it goes!

  8. Mary says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad this recipe was a success for you, Mary! Thank you for sharing! xo

  9. Allyson says

    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.

  10. Cristi says

    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)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Cristi! Thank you for sharing your experience! xo

  11. Jess says

    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

  12. Jan says

    I’m thinking of making these for a gathering where some are vegan. I wanted to use a mini-muffin pan. Have you made them that small? How long do you recommend they bake?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jan, we haven’t, but it should work. Cut the baking time in half and start watching them at that point! If the brownies start to pull away from the sides and they spring back slightly to the touch, they’re ready!

  13. Veronica says

    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!

  14. Samantha says

    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!

  15. Donna says

    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.

  16. James says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing your experience, James! We are so glad you enjoyed the end result!

  17. Brianne Davidson says

    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!

  18. Katie says

    I’ve made these twice exactly per the recipe and they are good but turn out really cake-y. Any suggestions for modifications that would result in a more fudge-y brownie? Thanks!

    • Laura Dubois says

      I want to use this recipe for a dairy-allergy and can use eggs. How many eggs should I use in the place of the flax eggs?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Laura, 2 small eggs. But just know these will be more cake-y vs. fudgy with chicken eggs.

  19. Allison Weis says

    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.

  20. Lea says

    I made this today!! Was really great but I couldn’t make ground flax seeds!!
    Have you a tip to ground them?
    I made it without grounding the fkax seeds haha!
    Also instead of butter, i put oil ( in grams, you do x0. 8 the quantity of butter)
    I expected the batch to be more liquid before baking, but I guess, it was supposed to be that dense.
    Anyways thank you so much for this recipe

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lea, We’re so glad you enjoyed it! A spice grinder is best! But a larger quantity in a powerful blender will also work.

  21. hazel hudson says

    i’ve made these brownies before and they’re soo delicious, some of my favorite, but this time i attempted a double batch and the batter turned out super egg-y and the brownies didn’t cook right at all. i’m not sure what happened because i double checked everything!

  22. Ella says

    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 🥰

  23. youhavechad says

    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!

  24. sonya says

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

  25. Rose says

    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!

  26. Moggy says

    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!

  27. Laura says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Laura! And love those serving ideas =) Thanks so much for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sakhi, we aren’t sure that will work as they may end up too gooey. But if you give it a try, we would recommend baking longer. Let us know how it goes!

    • Lisa says

      Hi Sakhi,
      I’ve made these brownies in a 9″ round tin, baking for 25-30 min, and they turned out great (albeit a bit oily)!

  28. Chrissy says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Interesting! Thanks for sharing your experience, Chrissy. We recommend Earth Balance buttery sticks.

  29. Maya says

    Hello! Thank you so much for the recipe.
    I made these yesterday and I think I might have overcooked them and although they are tasty they are quite dry and burnt tasting.

    I used olive butter instead of vegan butter do you think that might be why? My batter was also really thick. What would you recommend adding to the batter to get a wetter consistency and what consistency should it be? Mine was more of a cookie dough type consistency.

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maya, the olive oil might have impacted it, but we’ll take another look at the recipe and see if we can make improvements. We’d suggest reducing the flour if too dry/thick. See the photo for the desired consistency. Hope that’s helpful!

  30. Rachel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, so sorry that was your experience! We’ll take another look at this recipe and see if we can make improvements. Did you make any modifications to the flour?

  31. Stephanie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed them, Stephanie! Thanks so much for sharing! xo

  32. Leslie Kavasch says

    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!!

  33. Claudia says

    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.

  34. Amy says

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

  35. Jazz says

    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.

  36. Alicia says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sharlene, 2 batches flax eggs = 2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml). Hope that helps!

      • Marjorie says

        Maybe instead of the recipe saying “2 batches” it could just say what is required: 2 T. ground flaxseeds + 5 T. water. That may make it less confusing. (My “flaxseed egg” recipes always say 1 T. ground flaxseed and 3 T water, so this part also was confusing to me.) Going to make them just as recipe says, however!

  37. Meg says

    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! ??

  38. Shela Seeley says

    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!

  39. JennyLamb says

    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!

  40. Mary Coombs says

    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).

  41. Michele Y Fife says

    I love this recipe but prefer to make it in a square baking pan. Same cook times and temperature then?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michele, we aren’t sure that will work as they may end up too gooey. If you give it a try, we would love to hear how it goes!

  42. Miko says

    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 ??

  43. Barb Layman says

    Good morning – can these brownies be made in a pan rather than muffin pans? If so, what size and how long to bake?

  44. Berenice says

    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.

  45. Vera says

    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!

  46. Laurel says

    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.

  47. Laura C says

    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.

  48. Kristina says

    Hello! Would it be possible to use maple syrup in place of the sugar, or would that make the batter too runny?

    Thanks, Kristina

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristina, we haven’t tried it, but it might work. It looks like some other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as maple syrup) in the post and comments. Hope that helps! Let us know if you give it a try!

  49. Nikki says

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

  50. Michelle says

    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!

  51. Marsha says

    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!

  52. Shanice says

    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

  53. Brittany says

    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!!

  54. Sydney Lavenda says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried it with those flours but suspect almond would be your best bet. Almond mixed with some GF blend of choice.

  55. Dominique says

    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!!!

  56. Kim says

    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!

  57. Serena Leone says

    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!

  58. Lily Starr says

    Hello! I have a question! I do not use baking powder because of monocalcium phosphates harmful effects on human health. I’ve heard of using homemade baking powder by mixing 2 parts cream of tartar with one part baking soda, but have yet to try it. Do you think I could sub the store bought baking powder with this homemade alternative? Or do you think it would be okay without the baking powder altogether? I’m not picky about texture. I’d love to hear your thoughts! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lily, we haven’t tried that and aren’t sure if it works! But it might! If you leave out the baking powder, they will be chewier. If you give it a try, we would love to hear how it goes!

  59. Kelsey says

    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.

  60. Kathy says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathy, sorry to hear these weren’t quite what you were hoping for! It’s possible that the chia made a difference. If you’re wanting chewier brownies, we would recommend adding less flour and baking powder! Hope that helps!

  61. Joyce says

    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!