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
4.55 from 231 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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    • 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!

  1. 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

  2. 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.

  3. 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

  4. 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

  5. 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!

  6. 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!

  7. 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!

  8. 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.

  9. 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!

  10. 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!

  11. 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.

  12. 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.

  13. 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.

  14. 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!

  15. 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 🥰

  16. 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!

  17. 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.

  18. 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!

  19. 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!

  20. 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)!

  21. 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.

  22. 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!

  23. 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?

  24. 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

  25. 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!!

  26. 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.

  27. Amy says

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

  28. 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.

  29. 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!

  30. 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! ??

  31. 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!

  32. 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!

  33. 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).

  34. 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!

  35. 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 ??

  36. 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?

  37. 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.

  38. 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!

  39. 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.

  40. 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.

  41. 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!

  42. Nikki says

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

  43. 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!

  44. 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!

  45. 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

  46. 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!!

  47. 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.

  48. 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!!!

  49. 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!

  50. 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!

  51. 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!

  52. 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.

  53. 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!

  54. 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!

  55. Miriam says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Miriam! We are so glad you enjoyed them. Happy birthday to your grandson! xo

  56. Vesna Mirosavljev says

    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!

  57. Sheena says

    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!

  58. Chris says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, sorry to hear these didn’t work out for you. Any chance you left out an ingredient? The water from the flax egg and the non-dairy butter should make these perfectly moist.

    • Megan says

      I followed the recipe to a T and they were SO dry
      Remade them adding more butter and a splash of oil and they were perfect

      • Christal says

        Same thing happened to me I doubled the recipe and was so excited but they are a crumbly mess. Only saving grace is the chocolate chips but still barely edible.

  59. Michelle says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  60. Chelsie McAfee says

    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.

  61. Kate says

    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.

  62. Jodie says

    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!

  63. Kara Jo Webb says

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

  64. Aleks S says

    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.

  65. Guadalupe says

    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.

    • Jaclyn says

      I used 1/2 cup of oil (avocado) instead as well, and the brownies came out a bit oily. So on the second try I used 1/4 cup oil + 1/4 cup plant milk and it worked well!

  66. Jason says

    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! ???

  67. Carolin says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re glad you enjoyed them, Carolin! You’ve come to the right place for delicious plant-based recipes ;)

      • T says

        I substituted 1/2 c flour for 2 scopes orgain chocolate protein powder and added a little almond milk to loosen the batter. Still great. I love all your recipes and have your book. Keep up the great work.

  68. Leisha says

    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!

  69. Michelle says

    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!

  70. Nina Bielawski says

    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!!

  71. Emma says

    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 :)

  72. Sam says

    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!

  73. Jennifer Joyce says

    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!

  74. Sarah J Citta says

    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 .

  75. Fae says

    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!

  76. Charleen says

    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!!

  77. Cassidy says

    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!

  78. Jessi Pfeifer says

    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!

  79. Christina says

    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.

  80. Shon says

    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.

  81. Catherine S Barrena says

    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!!

  82. Sylvia says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I wouldn’t recommend leaving it out entirely but you could try coconut oil in place of it!

  83. Janice says

    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!!

  84. Kelly says

    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. ?

  85. Molly says

    hi dana,

    do you think this recipe would be ok if i use a chia egg in replace of a flax egg?

    or would you recommend sticking to the flax egg?

    i look forward to trying these!

  86. Jennifer says

    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 :)

  87. Elaine says

    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!

  88. Catalina Hoyos Loarer says

    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.

  89. Autumn says

    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!

  90. Kate says

    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!

  91. Talia says

    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!

  92. sydnee says

    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?

  93. Deb Dean says

    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!

  94. Lisa King says

    I followed recipe exactly. Became like dough. Had to add 1/4 unsweetened almond milk. Then I was able to add 1/4 chops almonds and a 1/4 100% cacao chips.

    Isn’t there something missing in this recipe? Why did mine turn into dough?

  95. Whitney says

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

  96. RobinHood says

    These were outstanding. I got a chocolate yen, but it is freezing out and I used all our eggs for breakfast. Oddly enough, I had a bag of flax in the frig. I used my coffee mill to grind them (should have made them more powdery in retrospect and added a bit more water). I cooked the brownies in tins with liners for 13 minutes, let cool 5 minutes as directed, and BOOM. Amazing, chewy, dense in the middle, crisp around the top edges, chocolate heaven. The flax added a great nutty flavor and the chewyness. What a great idea! I added a bit more sugar, a little hemp oil and chunks of a bittersweet bar I had in my pantry and wanted to use up. I have never been on this blog before and I see this post is a few years old, but I was so impressed with this recipe I had to give a shout out to the Minimalist Baker for a spot on recipe. I screenshot it. Thanks for sharing it, we’ll be using it even when we do have eggs in the house.

  97. Krissy D says


    I’m looking for the original recipe or another brownie recipe which included almond butter/peanut butter. I made it last year but now I can’t find it. although this recipe seems similar, from reading the reviews I’m not confident this will be quite what I’m looking for. could you please assist me?

  98. Vanessa says

    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

    • am says

      I think I am going to be risky and use this as inspiration to use my frozen blueberries that have been sitting in my freezer since summer. I hope they turn out as good as yours with the raspberries!

  99. Jason Bell says

    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

  100. Yianna Chalvantzis says

    Tried the recipes and while the flavour was really good, the batter was just very thick and the brownies are very crumbly. I followed all the steps and ingredients, so I don’t know what happened.

  101. Tania says

    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!

  102. jennifer says

    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!

  103. Karusia W says

    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!

  104. Colleen says

    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!

    • Colleen says

      My daughter (5) just said ‘They are soooooo good I want to keep it in my mouth forever’ haha I think this recipe is a keeper ☺️

  105. Veronica says

    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! ???????

  106. Anastasia Widiarsih says

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

  107. Van says

    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?? :-)

  108. Becky says

    I just made these and the batter looked nothing like in the picture – it wasn’t even really batter, more like thick paste that I had to take out of the bowl with my hand and press into the bottom of each muffin tin. It wasn’t liquid at all. I followed the recipe exactly – any ideas?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jodi! I’d 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!

  109. Kai says

    Do you know if this would work if I subbed oil for the vegan butter? Would it alter the texture or the taste very much?

  110. Amanda says

    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.

  111. alexandria says

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

  112. Maria says

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

  113. kels says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nina! While we haven’t tried it, someone else had success with it in another comment above! If you try it, report back on how it goes!

  114. Candis says

    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!

  115. Emilie says

    Hi! I’m desperate to make these right now haha but only have 1/4 cup Earth Balance. Do you think it would our ok with the subbing the rest of the required butter for coconut oil?

  116. Joy says

    have you (or do you know anyone who has) tried making a gluten free version of these? My daughter wants brownies for her birthday, and one of her friends has several food allergies that we would like to accommodate. That means gluten free and probably a different egg substitute. Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joy! Check the other comments as others have had success in making this recipe GF! Good luck! :D

  117. loh says

    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!

  118. Ting says

    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!

  119. Halley says

    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.

  120. M says

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

  121. Eliana says

    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.

  122. Amber says

    So… My boyfriend is gf and doesn’t eat cane/brown sugar so I made some replacements (gf flour blend and coconut sugar). I was not a fan. Not saying this isn’t a great recipe, just saying it doesn’t work well with substitutions. I’ll have to try it again with the original ingredients and see how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You sure can! They make take a little longer though! Other people left comments saying that they had success with an 8×8″ pan for 30 minutes. Good luck!

  123. Danielle says

    Hi!! I love your blog and the fact that you prove vegan food is AMAZING!!!!! Could I sub egg replacer instead of the flax eggs? Thanks!!

  124. Megan says

    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! :)

  125. michelle m. says

    OH MY GOODNESS! These are AMAZING! I can’t ever recall being impressed with a vegan brownie. This makes me rethink everything. I followed the recipe exactly except to add soy milk to the batter to make it more liquid-y (the consistency of cake batter), as it was a bit dry when mixed. I added vegan chocolate chips. They could be sold.
    Is there any reason you chose to make them muffins vs. one big brownie?

  126. kungaa joseph says

    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.

  127. Elizabeth Sneij says

    Hello, I was wondering if I can make it as a sheet brownie (like a sheet cake) so that I can cut them in squares and use is as like a birthday cake type of thing?

  128. Charlie Jo Cook says

    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

  129. sydney s says

    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!

  130. Fernando says

    Hi Dana, how are you?
    May I sub the flour for oat flour or rice flour? And may I sub butter for canola oil or regular butter?
    Thanks for sharing those recipes.
    Warm greetings from Brazil.

  131. Jessica says

    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!

  132. Deepa says

    I’d like to make these in mini muffin pans for my son’s school Christmas party. Would the earth balance spread work in place of the sticks? I know they have more water content so do you think that would change the outcome? Thanks in advance!

  133. Pravas says

    This looks amazingly! I was wondering: do you think I can manage to make it spreading the batter in just one layer in the pan (like regular square brownies) instead of using muffin tins?
    Thank you!!

  134. Candice says

    Just made these. Love the flavor but they were on the “floury” side and not gooey. Any tips for the future?

  135. shubbiesmom says

    Simple? What in heck is non dairy butter? What in heck are flax eggs? I was looking for a recipe to make for a vegan friend of mine, but finding these ingredients complicate things.

    • Becca says

      If you research into it, you’ll find that these ingredients are ridiculously simple! Non-dairy butter is pretty self-explanatory, it can usually be found a natural foods store and most grocery stores. Flax eggs are made of one tablespoon of flax meal mixed with three tablespoons water (let sit for atleast 5 minutes). Don’t let the unknown scare you!

  136. Anissa says

    Ive made this recipe before with great results, but this time they collapsed in the middle and I can’t seem to figure out why. I did add a little bit of peppermint extract and I doubled the recipe, but I can’t quite figure out where it went wrong. Any idea?

      • Anissa says

        I figured it out. :) I tried to redo it again today, and while I was assembling my ingredients, I realized I used baking soda instead of baking powder. The containers from Trader Joes look similar and I wasn’t reading so closely.

        Today they turned out perfectly! I regret that I only made a regular batch instead of a double. Thanks. :)

  137. Lisa says

    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!

  138. Debbie Lewis says

    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!

  139. KJ | Om Nom Herbivore says

    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!

  140. Mary says

    I’m partial to apple sauce as my egg substitute. Would you recommend 1/4 cup to replace the two flax eggs? I read somewhere it’s about that per large egg so not sure if it’s equal to that in flax egg. That is, 8; you think that can be done. Thanks!

  141. Sri says

    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!

  142. Justin says

    Hello! My brownies turn out nice and soft. But after leaving them in an airtight container overnight it became hard as a brick. Any advice?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no, it’s hard to stay why that happened! Perhaps you could warm them in a toaster oven before eating to soften them up? And maybe next time wrap them in plastic wrap in addition to storing them in an airtight container?

  143. Diamond says

    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 :)


  144. Meredith says

    I made these tonight, but for some reason my batter was very thick and didn’t look anything like yours! I even added a bit of coconut milk to soften the batter, but that didn’t work. Does anyone have any suggestions? What makes the batter look like that when there is only 5 tbsp of water (from the flax egg)?

  145. pamela says

    Hi Dana,
    Thank you so much for posting recipes that are clear, easy to follow and actually work! I’m a hopeless baker but the 4 baking recipes I’ve tried from your website so far have all worked first time round!

    I have made these last night and they are amazing! I’m enjoying one right now with a cup of coffee. I used walnuts and it’s gorgeous! Thanks again :)

  146. Melody says

    We have made these a few times and they are perfect. We substitute the flax eggs for 2 bananas, half the flour we substitute with almond meal, and we only add half the recommended sugar (banana is sweet enough). We add buckini mix and they are superb. Thank you for the recipe!

  147. Michelle says

    Used coconut oil instead of butter. This combined with silicone baking cups…voila…no sticking. Always add a dash of strong coffee and if you are brave a pinch of cayenne to any chocolate receipe.


  148. Kylea says

    I’ve made this recipe soooo many times! The best way IMO is using coconut oil as the fat and using chia seeds for the “eggs”. I also add mini chocolate chips.. These modifications I swear are amazing… me and my fam also think they are best cold! :)

  149. Liza says

    I made these with peanut butter chips and put them in mini muffin papers/cups, so they’re basically bite-sized. They were an enormous hit at my son’s all-vegan grad party.

  150. Rose says

    Yes, these definitely needed more liquid. But, don’t add more oil. I gently added soy milk a little at a time until I got the consistency it should have (i.e. cake batter). (You could use any kind of milk, even apple juice.) It did the trick! They turned out great! Moist and chocolatey! I also used coconut oil to sub for the earth balance. Overall great recipe and a keeper. Thank you…

  151. Arthi says

    Hi I was wondering if the batter is meant to be super dry? I substituted Earth Balance with Canola oil. I ended up adding about 1/3 to 1/2 cup more oil :/ to try and give it more moisture. I ran out of a milk to add. Ended up being too oily but overall, it didn’t stick together. Thanks in advance — I love your simple recipes!


  152. Mariah says

    I doubled the recipe, but the brownies came out as the same amount like the original recipe. If I doubled the recipe shouldn’t I have double the brownies and not the same amount. What did I do wrong?

  153. Sam says

    Okay, I’ve followed this blog for awhile now and even before I was a vegan because I was trying to make the switch and my boyfriend is also gluten free. You’re my favorite food blog and I’ve made dozens of your recipes, I think this is my favorite.

    I subbed the vegan butter (my boyfriend hates it for some reason) for canola oil and added the smallest splash of soy milk to make it just a little thinner for the batter. And I always add espresso powder to brownies and chocolate chips. Best brownies, I had 2 in the span of 5 minutes, I have some regrets but the flavor was worth it. Thank you!

  154. Faith says

    These were absolutely perfect!!! I substituted vegetable oil for butter, and baked them in a brownie pan and frosted it with pillsbury chocolate fudge icing (which is vegan) They were amazing, been vegan for a year and this is the first brownie recipe i have found that is just as good as the brownies i used to make. These are extremely moist and very chocolatey. Only thing is that they almost tasted like dark chocolate so i might use a tad bit less chocolate next time. But overall these are the best brownies I’ve ever had. I shared these at a get together and they were a hit with everyone!

  155. Jocelyn says

    I just made these with regular eggs and Bob’s 1 to 1 gluten free flour and they turned out perfect! Super easy to make and delicious. I baked them for 22 minutes.

  156. Lisa says

    Not a hit. Crumbly. Thumbs down from my 9 yr old son. He couldn’t give it away at school. Flavor was OK, but definitely too cake-y for my taste. Will not make again.

  157. Jen says

    These are AMAZING. I’m not vegan so I use real butter and flax eggs because I hate the taste of eggs in my baked goods. I found that baking them for 17 min is perfect.

  158. Ami says

    I am making these today for my first Vegan Mother’s Day! I have to say that I didn’t use the Dutch process cocoa. I found some, but it was $13.00 and I wasn’t sure I wanted to spend that much. I may try it the next time I make these though. They were delicious! I did take another reviewers advice and add in 3 tablespoons of almond milk (I used the sweetened vanilla). It made it more of the brownie mix I’m used to. Next time I’m gonna to follow instructions to a T. We added in vegan chocolate chips to the top also. These are great! And would probably also be wonderful with some coconut milk ice cream!

  159. Stella P says

    THIS is what I was looking for! I used coconut oil instead of vegan butter and it turned out great! Also, I put some almond milk (about 1/3 cup) to moisten (without it it was just a ball of thick dough). Thanks for the recipe! I love it!

  160. Rachel says

    I make these often! I always end up with 12 brownies though. Not complaining!! They are absolutely delicious.

  161. JulieMT says

    Wow! These are delightful! I am a brownie nut and these were absolutely grand -dense, chocolatey, and moist-not cake like which some folks mentioned there’s were! I did make a couple adjustments after reading the comments.
    I used the “Ener G” Egg replacement instead of flax egg in light of other people’s comments that the dough/batter was dry. I find Flax sometimes absorbs liquid. My batter was pretty much the same consistency as non-vegan brownie batter. I also made them in an 8×8 pan. Finally I did what I do for all my brownies (per Ina Garten’s Outrageous Brownie recipe) after allowing them to cool to room temp, I refrigerate them before cutting until they are cold (overnight works!). This leaves them really dense and fudgey and firmer then if not refrigerated. I did add walnuts and vegan chocolate chips. The only thing I forgot this time which I will do next time is add some espresso powder. Definitely a 5 starer!

  162. Fivos says

    in my country neither do we get earth balance non dairy butter nor any non dairy butter in stores.
    could i use coconut oil instead? if so then how much?

  163. Nadia says

    My younger brother and sister loved these!(who are not vegan) and my friend loved these! and she didn’t know they were vegan! she complained about how small they were and wanted more! These were a hit.

  164. Shug says

    Came out cakey instead of chewy, even though I pulled them out early. *sigh*
    Ah well… the search continues.

  165. Amal says

    Thanks for the recipe! Tried this last night as a guide to use the ingredients I had at home.
    Replaced butter with mashed banana & coconut oil
    Sugar with jaggary
    All purpose flour with quinoa flour
    Batter needed a bit of moisture so I splashed in some maple syrup & water in (didn’t have non dairy milk).

    Also made it in a tin and cut it into squares when done. Needed around 28 mins to be ready.
    Love the texture, firm and soft enough, but taste was a bit bitter (maybe it was the quinoa flour). I’d make it again with a bit more jaggary and maybe non dairy milk.
    Any tips for the bitterness?

  166. Daisy says

    The first time I made these I was short on cocoa powder, so I substituted with 1/2 cup of melted chocolate and 1/4 cocoa powder. They came out amazing! Super moist with a nearly molten center and a crunchy top. I took them to a potluck and everyone raved about them. Definitely putting these into heavy rotation!

  167. Carolyn says

    Just made these, they are delicious! They have more of a cake like texture instead of brownies. I made a few changes. I doubled the recipe. I used chia eggs instead of flax, I used regular unsweeten cocoa powder, brown sugar, half the amount of oil, also I used olive oil since I didn’t have coconut oil at hand. I had to add 1/4 cup of water to the final mixture since it the batter was very stiff. Also I used your DIY flour mix, for a gluten free version. Baked for 22 minutes.
    I will definetly make them again! My two sons and husband loved them, so glad I had decided to doubled the recipe!

  168. Linds says

    I substituted carob powder for the cocoa and added vegan carob chips. I also added a splash of non-dairy milk based on reviewers comments. Turning this recipe into carob brownies was a success. The chips made them rich and decadent. Thank you for sharing this easy and yummy recipe.

  169. Taylor says

    OMG. These turned out heavenly. I did make some adjustments though.

    First off I made only half the recipe. I subbed the butter with coconut oil. I used raw cocoa powder. I used Bob’s gluten free baking flour. And I used a 1/4c brown sugar, 1tb maple syrup, 1tb honey. I also only needed to bake for 10 minutes.

    They came out exactly how I believe a brownie should be. The sweetness was like a dark chocolate bar. I don’t care for the sugary flavor of a lot of brownies. The texture was the perfect combination of cakey and chewy. I do not care for fudgey brownies, and these were far from it. Overall a very far cry from the cheap tasting, over sugared brownies you would find in a store.

    I was so love with these brownies my eyes lit up the moment I bit into one. Thank you so much for the recipe! This will definitely be my go to from now on!

  170. Lauren | The Oatmeal Artist says

    I just made these and they turned out great! I didn’t need to add any extra liquid, either.

    I used Ener-G egg replacer instead of flax. I added 1/2 tsp instant coffee granules to enhance the chocolate flavor, and I stirred in 1/3 cup crushed Oreos. I also baked it in an 8×8 pan instead of muffin tins.

    Someone else said that they found this recipe to yield a cakey brownie, but I thought this was pretty chewy and dense, just the way I like it! And not too sweet. Yay!

    I will make these again. Thanks!

  171. Gena says

    My batter came out no where near the look of yours. I followed the recipe exactly, but it came out dry and dense, what could I have done to make the batter wetter without ruining the recipe?

  172. Julie says

    Really yummy even after I over cooked them. 14 minutes for minis is 3 minutes too many. Now, when will you have a real cookbook for us to buy? You are just so awesome.

  173. Emily says

    I made these last weekend. They are delicious! If you didn’t know it (and I won’t tell) you would never guess these are made with black beans. I froze them and get one out each day. 30 seconds in the microwave turns them into warm gooey yummyness. One recommended I would make is to mix toppings in with the batter. I had trouble getting the nuts to stay put. Thanks for a great recipe!

  174. Sindy says

    These brownies turned out great!! I added some unsweetened apple sauce as the batter became dry when I added the flour.

  175. Rox says

    These are delicious with a lovely crumb. They make 24 mini muffins too – bake for 15 minutes.

    Unfortunately I got confused by all the 3/4 1/4 and accidentally put 3/4 teaspoon of salt. But I can tell these are wonderful with the right measurements and will definitely do it again. I used raw walnuts. The texture is just perfect.

  176. Angelica says

    I love everything about this recipe! Thank you!
    It is so helpful that it only makes 6 perfectly sized brownies- yet easily doubles if I am making for more people.
    I kept the recipe the same and used one earth balance stick of butter- only change was I used one normal egg instead of the two flax eggs. My brownies turned out PERFECTLY and exactly like your photo. I even added some chocolate chips on top for good measure. They were even better the next day on top of it all!!
    I will say that they were a bit greasy at the bottom- probably from the earth balance but nothing too bad.
    Making them again today! Thank you so much!

  177. V says

    Hi! The recipe looks delicious, but mine seemed dry. Could it be because I didn’t mix the flax eggs, butter, and sugar before adding the flour?

  178. Zina says

    These are pretty darn delish. Except they were a tad to buttery so I’ll probably adjust to only use half a stick of butter or something. Thank you for this though.

  179. E. Anderson says

    I used ground chia seeds instead of flax seeds with about 6 tablespoons of water and a combination of coconut oil and rice bran oil instead of vegan margarine. I also split the batter into 6 muffins and cooked them a few minutes longer. Both my vegan child and non-vegan child declared them to be delicious. I used a combination of Trader Joe’s cocoa powder and Valrhona cocoa powder. I don’t think either are Dutch process.

  180. Ashley says

    I didn’t have Dutch-process cocoa and made this with regular unsweetened cocoa. The flavor didn’t work for me for two or three reasons: the switch in cocoa, the taste of the Earth Balance Omega-3 Non-GMO butter I used and, perhaps, the canola oil spray I used to prep the muffin tin. Use the Dutch process if you can. Since I have so much unsweetened cocoa to use up, I’m going to try the recipe with a little extra cocoa and sugar. I’ll substitute baking soda for the baking powder, which I’ve read is a better acidic balance with regular cocoa. I’ll use applesauce, coconut oil or mashed banana in place of the vegan butter. I’m a big fan of Earth Balance Olive Oil Spread, but the kind I used for this recipe left an unpleasant aftertaste. The texture of these brownies is PERFECT — great mouth feel and they don’t fall apart. And putting them in a muffin tin is genius. I’ll post again after I try the modifications.