Simple Vegan Brownies

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!

Thank you so much for such an easy, quick vegan recipe with on-hand staple ingredients! These were made as an experiment for our grandson’s birthday, to see if they’d be pleasing, and they sure are! They’re crunchy on the outside, chewy on the inside, which gives nice variety. The original plan was to make brownies and spread strawberry jam on top. The little dip on the top is the perfect spot for the jam. (It doesn’t add much to the flavor, but is a bit prettier.) Also due to this, strawberry extract replaced the vanilla. Other ingredient changes: Refined coconut oil replaced the margarine, and 6 Tblsp. of water were used with the flaxseed meal, since the usual ratio is 1 Tblsp flax to 3 Tblsp water. Some commenters said it was too dry — perhaps these 2 changes would help them. About a handful of chocolate chips was used, too. Although it seemed the cupcake liners were seemingly filled about 3/4 full, it made 10. The paper stuck to them, though, so it’s good to read that others have successfully used an 8″ x 8″ pan — or the muffin pan could be greased instead of using liners. (But that’s more cleanup.) Blessings and success to you!

I made these today, and these are the bomb. I can’t believe how few ingredients it took to make dense, fudgey vegan brownies. This recipe is definitely going to be on repeat. Also, I made it with an all-purpose GF flour because my stepson has to avoid gluten, and these were amazing. The vegan margarine is key. I won’t go back to oil-based brownie recipes. I also made a thick frosting for these with vegan chocolate chips, a bit of coconut oil, and some coconut milk.

Also, I ended up spreading the batter into an 8-by-8-inch glass baking dish, and they baked perfectly in 23 minutes. A total keeper, this recipe!

Thank you so much!

These were delicious!
I followed the recipe and added 2Tbs instant coffee (I always find it makes cocoa taste more chocolatey) and sprinkled cocoa nibs on top.
They were so goid, really hit the spot.
Thanks for a great recipe, definitely a keeper!

Mine didn’t set up in the oven? What did I do wrong?

There is something missing in this recipe…. like a liquid. It was so dry it just crumbled. I’ve been a vegan for years now and I know how to bake and theses were inedible. Did you leave something off the recipe?

So good and super easy to make! I didn’t have any vanilla extract so I subbed with the same amount of maple syrup and it was delicious! Perfect Wednesday night pick me up :)

These are mine and my husband’s favorite brownies to make. We always add in chocolate chips and bake them all together in one pan instead of individually. So yummy.

I made these with 6 tbsp of aquafaba from a can of low sodium chickpeas and they turned out great! The chocolate flavor is very rich and they aren’t too sweet either.

This will be my go-to recipe for brownies…. rich, decadent and a delight to share with family and friends! I used an 8X8 pan and they turned out PERFECTLY!

Unbelievable!! So fudgy! Made them and ate with non dairy ice cream.

Absolutely delicious and my non-vegan boyfriends favorite type of brownies and he’s a basically a brownie connoisseur.

Wow! These are amazing – so much flavour, nice brownie texture and soooo easy to make. I highly recommend these. I did the version with 1/4 cup of chocolate chips and 1/4 walnuts.

I love all your recipes – thank you so much for writing these easy to use and delicious recipes. We make the Banana Bread waffles almost every week!

Couple of swaps:
1. Coconut Oil (melted) instead of the vegan butter because it’s what I had. I loved the coconut flavour it added – worked really well.
2. I used the mini muffin tin instead of the full size and baked them for approx 8 mins.

I made these today to satisfy a need for chocolate on a Monday night :). I used coconut oil, for lightness, and real eggs (I haven’t had luck making flaxseed eggs and I was not going to risk it!). They came out really good!!! Just what I needed.

Dana,
Thank you so much for all that you do. I have made many of your recipies and they all turn out wonderfully (this specific one I switched the Earth balance with coconut oil – solid).

Anyway. Wanted to share with you that this service made my transition to veganism much easier than I believe it would have been otherwise. I appreciate the passion that shines through every creation you have shared with us all.

Also, thank you so much for keeping this service free. It is so appreciated and does not go unnoticed! May your life be filled with an ever deepening awareness of the love that exists in every particle of creation (especially those particles existing in the edible creations you share with us!) Much love! ???

Oh heck yes! I am a newbie vegan (9 days old) and was craving something Chocolate. I have never made brownies before, but I’ve eaten lots, and this one ranks with the best of them! I baked the recipe exactly as listed, baked for 24 min. Muffin tins = the smartest idea ever for portioned brownie bites.
This recipe was a home run and I’m pretty sure I’ll be making it weekly in the future!

I’ve searched for years for a good vegan brownie recipe and finally found a truly legitimate, tastes like the ‘bad’ brownies recipe! These are delicious! I made the first batch with regular cocoa powder and added chocolate chips and walnuts. I used an 8×8 glass baking dish instead of of muffin tin and baked it 25 minutes. I think it could have used, maybe, 5 more minutes. I made another batch a couple of days later and used the super duper dark Hershey’s cocoa powder and chocolate chunks and walnuts in the 8×8 pan and cooked it 30 minutes and feel that it was slightly overcooked. Also, for both batches, I would add little more sugar — but that may be me. I like them just a tad sweeter. Having said that, these brownies are to die for. AMAZING. I’m very grateful to the recipe creator because life without brownies sucks and that was the life I was facing. I won’t compromise my vegan principles and this recipe allows me to stick to those while devouring delicious brownies. Win win!

These are awesome. I make them a lot.
My boyfriend makes icing for them sometimes. He’s made peanut butter icing and a caramel icing for them as well. It’s awesome. We use your recipes a lot. Thank you!

Just because of what I have on hand, I use regular cocoa and and brown sugar, plus I put the batter into a bread loaf pan. These are the BEST brownies I have ever had the pleasure of making, I could just eat the batter straight. So much so that I only cook it to the point of somewhere 1/3 close to being done. Thanks for this recipe!!

I tried these brownies with coconut sugar and it was awesome. Everyone loved it. Thanks for the recipe.

Mmmm!!! Yes!! These were incredibly easy to make for that late-evening chocolate craving! I mixed in cacao nibs, chopped walnuts, coconut flakes, and swirled in a little bit of tahini on top of a few and wow…just perfect! Thank you for this quick, delicious and adaptable recipe! I will definitely make these again and already have shared the recipe :)

Incredibly easy and delicious. My boys asked me to use almond extract instead of vanilla, which was a fun change. As promised by the blog title, these are minimalist and require everyday ingredients. Ours came out perfectly baked with a soft, (prepare for the unfortunate word) moist center. Delish!

Made these brownies! They were great, but I did make a few changes. I added about a 1/2 cup of Enjoy Life mini chocolate chips melted (because I like chocolate) and used a vegan egg substitute that I found in Germany. This was my first time using a store bought vegan egg substitute, but it was a natural and organic product that uses Johannisbrotkernmehl (yes, this is one word in German), flax seeds, and sunflower seeds. Also added some chopped vegan chocolate into the batter. Turned out amazing!

I looooooove that your recipe section allows to to change the number of people the recipe is for!!!!

These brownies are fabulous! I have never tied a recipe from you that I didn’t love. Thank you so much for all your vegan help. Sometimes I use coconut oil instead of vegan butter and they have a slightly different but wonderful taste. I have also used half the vegan butter and half applesauce for those watching fat content .

Delicious! Just got done making these. :)

My batter was a little too thick as some other commenters have mentioned, so I added about a 1/2 C of Almond Milk and a dab of oil. Also used chia eggs instead of flax eggs.
Cooked for just under the 22 minute mark and they came out superduper moist and chocolatey!

Loved them! Thank you!

Made these tonight and I had to stop myself for finishing them all! Followed the instructions and added chopped hazelnuts to the tops before baking. I used liners and divided the batter into 8 muffin tin cups. The best vegan brownies I’ve either made or purchased since going vegan a year ago. Thanks Dana for another winner!!

These brownies are so unbelievably moist! I added a broken up 1/2 of a vegan chocolate bar and some walnuts in the batter and then baked it in a 9×9 cake tin. Boy oh boy, the recipe came out tasting like lava cake!

These are the BEST vegan brownies… actually wait THE BEST vegan dessert ever! I make it at least once a week and all my friends (vegan or not) LOVE them. Thanks for this recipe!

Perfect recipe. I added coconut flakes every time I made these and sometimes added raw cacao nibs for an extra crunch. I have experimented with coconut oil and found it to yield moister brownies than making it with vegan butter. Next time, I am making this with the Miyoko’s vegan butter instead of earth balance, as some friends do not like coconut.

These were by far the BEST brownies I’ve EVER had!! They were easy to make, very moist and absolutely delicious. Permanently apart of my recipe box now.

These are super simple to make. I have made them three times in the last three weeks. Haha! I love the idea to put them in a muffin tin so they are a little crunchy on the outside and soft in the middle. These will be my forever go to brownies. Thank you!!

I made these last night and they were perfect! I added crushed walnut and baked for 20 minutes. Thanks for the awesome recipe!

Made these today in preparation for my son’s birthday. They are awesome! Sooooo tasty, chewy and chocolatey. I actually might finish this batch myself and make some more!!

I made alot of modifications to this, and it turned out very well! Very moist, dense and just like healthy versions of the store bought kind. Below are my substitutions (all equal parts unless stated otherwise):

Apple sauce sub for vegan butter
Chia eggs sub for flax eggs
Raw cacao powder sub for cocoa powder
Organic spelt flour sub for all purpose flour
Stevia (only 1/2 cup) sub for sugar

I also added about 1/4 cup of coconut milk to wetten it up a bit, as it was a tad dry while I was mixing it.
Very happy with the outcome! Especially because I’ve had that apple sauce in my fridge forever and was dying to use it up. ?

HI! I am a college student and I keep trying to make vegan brownies but always fail. But these turned out amaaazing!! I used a vegan egg instead of a flax egg and put in a tablespoon of almond milk to my batter! They are perfect even my non vegan brother loved them ! Thank you :)

These are amazing! Some people are saying they didn’t turn out, but they certainly do for me. They are my (non-vegan) husband’s favorite.
The recipe is right on and very simple. Adding chocolate chips is what makes these gooey and delicious (I only add a few to each brownie or it’ll get too gooey!).
Of course you need to keep an eye on them in the oven if this is your first time making this (as with any baking) and if yours are turning out too dry or dense, it may be the way you’re measuring your ingredients.
Anyway, thank you for the recipe! I have tried a few vegan brownie recipes and this is the best!

Its difficult to find brownie recipes that have easy ingredients.
These brownies are delicious, its something between a chocolate cake and an Oreo.
Baked them many times now and they are always a success.

So happy with this recipe! Easy to make and they baked in about 23 min for me. I added about a tablespoons worth of extra water since it looked a little stiff and folded in vegan chocolate chunk chips. Soft and chewy. Good treat for Valentine’s Day!

These brownies are delicious and super easy! I have yet to meet a minimalist baker dessert recipe that I don’t LOVE. Thanks for sharing!

These are so good! I am doing the microbiome cleanse right now so I sub-ed coconut oil for the butter(equal to the recipe), Monkfruit sugar for the sugar (equal to the recipe) and coconut flour for the four (use a bit less about 1/4 of a cup). The second time I made them I added a bit of coconut milk and a small dollop of sugar-free coconut yogurt. Totally keto and super good, even my smoker, doesn’t believe in yoga boyfriend liked them!

I love your recipes, every time i want inspiration i look at your recipes and tailor them to fit my own liking. i love that they are all vegan and i hope to see more inspiration from you in the future. is there a specific brand of vegan marshmallows that would be good to use in these brownies?

These brownies were amazing! Thank you for making the recipe so easy! I’m new at being vegan, and was facing my first dinner party. Dessert was terrifying, because most of my go-to recipes were heavy on eggs. I substituted the vegan butter for a half cup of blood orange olive oil. Served them with an orange based sauce. Delicious! My carnivorous guests and vegan skeptic husband loved them. Thank you! Thank you! Thank you!

Delicious! I made these with maple syrup and they turned out perfectly. I was impressed with how fudgy these were. A new favorite!

These are so good! I added some chopped walnuts and vegan chocolate chips and they were amazing!

I’ve made these a few times and I’m certain I do something wrong each time – my batter never looks as nice and liquidy as yours does in the image above, instead it forms an oily doughy blob that I kind of mold into a pan. Doesn’t matter – they cook well enough and taste great. Today I was too lazy to microwave my butter (yeah, you read that right…. too lazy to microwave…) so I just used an apple sauce and vegetable oil mixture to make up the volume and my batter wasn’t an oily blob – still didn’t look as perfect as yours, but that’s okay. Here’s my kicker though – I wanted to add something in today, I usually don’t, so I didn’t have any of the typical add-ins – I went exploring and ended up adding some frozen raspberries and I’m in heaven. I’d forgotten how much I love raspberries and chocolate and your brownie recipe is the perfect fudgy compliment to those raspberries. Yuuummm! :-D

Incredible. I’ve made between 10 and 15 of your Recipies by now and everything has been incredible. Even the dishes my non vegan parents have tried have received rave reviws. Thank you so much for sharing your culinary knowledge! <3 #ediblegifting

I just made a double batch and they turned out lovely. My mix was quite thick and dry so I added a half cup of water- I had only regular cocoa, so this may have been the issue. Beautiful soft crumb and crisp outside. Lacks the strong hit I assume you get from Dutch – pressed cocoa but chocolatey enough to hit the spot. I will definitely chuck in some chocolate chips next time and might try replacing some of the sugar with muscavado sugar or adding some coffee. Thanks for the recipe!

I love the recipe…it was quick, easy and good. I really appreciate the share.

Wowza! I am new to vegan baking and these were freaking fantastic! My family cannot get enough of them! So much for my healthy vegan choices! Hahahaha but we all deserve a little treat every now and then. This one is a keeper! Thanks!

Simple recipe with fabulous results! I used coconut oil for the fat content, cut the sugar back to 1/2 cup, and used spelt flour…. with delicious outcome. Great aroma, texture and favour. Thank you for sharing!

I made these but subbed the sugar for coconut sugar and flax seed eggs for 2 small mashed bananas (I didn’t have flax seed) I also just baked it in a brownie tray. My daughters thought it was delicious! Thanks for the recipe!

Best.Brownies.Ever. My fiancé has been vegan for over 10 years and I finally jumped on board. I was craving brownies and didn’t feel like going out to gather ingredients that were hard to find and I stumbled upon this recipe. I wasn’t sure how I’d feel about 7 ingredients are less thinking there wasn’t going to be much flavor in here. Man was I wrong… I’ve been craving Nutella and realized there was room to add nuts into the recipe and then I thought about adding more chocolate flavoring as some mixes add fudge to the recipe. I melted down 1/3 cup vegan chocolate chips I already had and added 1/3 cup chopped hazelnuts and these came out AMAZING! I was weary of cooking them for the full time as I like my brownies fudge and dense. I cooked them for 20 min and then toothpick checked then and added the 2 min and perfecto! These are delish. Def making a batch for my work and seeing what they think. Job well done! You’re killing it girl! Keep up the great work and let the recipes flow! ???????

Just made this! Perfect, taste just like butter/eggfull brownies. Super easy to make and super delicious. Thank you for an amazing recipe, Dana

These were AMAZING!! Thank you so much!! Perfect for my chocolate cravings ??

I made these last night. Somewhere along the way I made a booboo (maybe the vegan margarine I used… maybe the fact that I don’t sift and measure, or maybe because my chia eggs were too thick) and they were quite dense and my batter seemed quite oily and didn’t look as lovely (and perfect) as yours did in the photo. They tasted great though and I added some chocolate mint frosting to them later. Taste is what it’s all about though, right?? :-)

I’m not a baker. I can’t be trusted with measurements. I’ve also had middling success with flax seed, so I used NeatEgg instead and baked these in mini cupcake tins for 12.5 mins. Awesome, awesome, awesome – just perfect, especially if you like crusty-edged brownies. Trust.

I subbed coconut oil for the earth balance, and a quarter cup of applesauce for the flax eggs. These turned out moist and delicious!

I substituted kirkland coconut oil for the earth balance butter, and added the chopped walnut option. Enjoying with a coffee. Satisfied :)

Excellent recipe! Loved these easy vegan brownies. I subbed some applesauce for part of the butter and added a teaspoon of instant coffee granules to the wet ingredients. I baked them in a mini-muffin tin and got 24 cute little muffins in about 15 minutes baking time. Thanks so much!

I tried making these with applesauce instead of vegan butter and egg replacer instead of the flax eggs. DO NOT TRY IT. The brownies turned out very dry and flavourless. Not the fault of the recipe, just don’t use these replacements!

So, I am incredibly late to the party but just tried these and they are beyond excellent! Made them for friends coming over tomorrow but fear I may have to make an extra batch… I modified the recipe slightly in that I added about 6tbsp coarsely ground coffee to the (vegan) butter to let it infuse, which I strained out after it was melted and instead of vanilla I added rum extract. The flavour is beyond intense and luscious.

Been cooking, or baking mostly, several things from your site for a while now. You’ve become an absolutely go-to for marvellous vegan baking. Thnx so much for your excellent recipes, great writing and stunning photography!

First time I baked a vegan brownie successfully after turning vegan for a year! This recipe was great, the flax seed was totally undetectable. However my first and second batch(more fudgey) turned out quite different because of the amount of water i used in the flax egg. I think the flax egg is the cause of a lot of batter texture issues i’ve read here. You can adjust the overall batter texture by adding soy milk or water. I baked it for 10 minutes because my oven is really weird and the heat goes out of control. But it turned out well! I added macadamia nuts and everyone loved them. Can’t even tell they are vegan!

LOVE these brownies. Very easy and I always have the ingredients on hand. I do, however, use dark chocolate cocoa instead. They are SO decadent!

I had heard good things about The Minimalist Baker from a friend a few months ago, so when I saw this recipe online while trying to fix a chocolate craving, I decided to start here. So glad I did! This site is definitely becoming my go-to for vegan baking.

Made this once, found myself looking up this recipe to make again! Definitely a keeper along with many others you publish, thank you!

These were delicious! I subbed almond flour to make it GF ( I used about 1 1/4 cup. I just kept adding until the batter looked right.), used vegan chocolate chips, and added 1/4 tsp. cinnamon powder. They tasted heavenly!! I will definitely make these again.

These were ahhhhmazing!! Was craving something chocolate-y, and these were beyond perfect. Baking them in the muffin tin was something I’d never done with brownies before. They came out crispy on the outside with chewy, decadence inside. Baked for 20 mins since my oven is fussy. Thank you for this recipe that is sure to become a staple! :)

I followed the directions to the letter; the batter was dry; added 2 tbs of oil and water to mix it more ; ended up with rocks. the batter from the beginning would not become wet. Again I measured everything and followed the recipe. had to throw the whole batch out.

While I have little to know interest in eating vegan, I know your recipes are not going to disappoint. Whilst rocking my baby to sleep tonight I said to myself “I need to make brownies” and searched your website. I’ve already made your black bean brownies (Ah-mazing, obviously), my food processor is out of commission (hopefully everyone heard of the Cuisinart recall…) so I wanted a simpler option of yours. Thankfully you have plenty of brownie options! I made these in less than 30 minutes, in one bowl, substituting your non-butter with European butter, 1 real egg instead of 2 flax eggs and almond extract instead of vanilla. As expected, your recipe turned out as delicious and easy as I had hoped. YUM! These are hitting the spot tonight, I’ll definitely be making these again :) Thank you! – Charlie

this recipe turned out great! i loved it. my only issue was that the batter was a bit doughy, so i added a tiny bit of water and it was perfect. thanks!

I just made these tonight and added vegan white chocolate chips. Amazing! This will be my go to brownie recipe from now on. Thank you!

These were sooo yummy! This batch made 7 and I’m trying to restrain myself from eating them all at once. The only change I made was subbing coconut oil for butter. It gives it that yummy coconutty flavor. These were a little crisp on the edges and moist and chewy in the middle. Thanks for satisfying my chocolate craving!

Oh my! I bought your cookbook, and was looking for a recipe, but didn’t see a brownie recipe in it (the cookbook is awesome, by the way!). But, I have been craving a good brownie for about 2 weeks. This recipe is amazing! If you didn’t know, you would never guess there are no eggs or butter in it! I did use Nutive shortening (Red palm and coconut oil) as my butter substitute. It is also ingenious to use a cupcake pan so you get that crispy outside. I LOVE this recipe and will use it AND recommend it over and over!

Ummm these are AMAZING. So decadent, so few ingredients. Love!

Was have a major chocolate craving a few nights ago and all of these ingredients were around – THANKFULLY! I opted to make them in a mini muffin pan with walnuts. The batter is enough for roughly 18 mini brownies!

I made the recipe with apple sauce instead of vegan butter (I avoid processed food), dash of coffee and gluten free flour and it turned out really well! 10 mins to prep, 25 mins to bake and the brownies went straight from the pan, to our plates!

Okay, so I read pretty much every comment from 2013 and 2014 and was soooo stressed about making these because there were so many mixed reviews :( My sister is vegan and we have tries unsuccessfully to make good vegan brownies before this and I was getting desperate.

I made this recipe today and we both loved the brownies! However, I would like to include a few thoughts/notes for any future comment readers out there who stumble upon this recipe and get stressed about the mixed reviews as I did :) My comment is a little long but hopefully helpful.

1. The mixture will be thick: I have NO idea how your batter came out so thin as in the recipe pictures Dana because mine was really thick :/ The recipe pictures remind me of boxed brownies, which I love, no shame here, and so I was a little surprised/worried when mine came out thick like many commenters above say. HOWEVER, I have a non-vegan brownie recipe I adore and make to rave reviews from everyone and they come out thick like this recipe. Like you kind of have to smooth it into the dish thick. And they’re perfect, chewy, slightly crumbly, decadent brownies. So I would say don’t panic, don’t add soymilk or extra liquid. Just stick to the recipe and have faith.

2. The cocoa matters here: The only dutch processed cocoa powder at the supermarket I can find is Hershey’s Special Dark which is a very very dark, almost black like Oreo cookies powder and is pretty bitter. It’s very yummy and perfectly cocoa-y but it’s dark. So I think the next time I make these brownies, which I definitely will, I will make the trip to Sprouts and get a lighter colored dutch cocoa powder OR add a bit more sugar to sweeten them up.

3. Accurately measure out the butter: I didn’t have sticks but I would say use that if you can so you can make sure you measure 1/2 cup out correctly. I had to scoop mine into a measuring cup since there weren’t any metric measurements so I could weigh the butter and I took my time packing and smoothing the butter into my measuring cup until I felt like I had 1/2 cup in there. I think if you guesstimate and undershoot the amount of butter, it could make the brownies dry.

4. I only cooked mine for 20 minutes which resulted in a crisp exterior and fudgy, soft interior.

5. Carefully, take them out of the pan while still warm if not using paper liners: I didn’t use liners and out of fear, took one brownie out right after removing the pan from the oven to see if they were successful. I was careful and it popped right out. Satisfied, I let the others stay in the pan. Rookie mistake – the bottoms stuck to the cups and so the tops came out leaving their bottom halves in the pan. Still tasty, didn’t stop my sister and I from eating them out of the pan, but not really presentable.

I know this was long but I hope this helps reassure other bakers as they try this recipe because it’s actually really tasty, has a great texture, and just needs a little loving tenderness to come out right :)

Diamond

Followed recipe exactly but they were too dry. Edible but dry.