Life is too short for sad, one-dimensional brownies. That’s why you need the absolute best vegan brownies in your life… brownies that are the perfect mix of fudgy and chewy, and with an irresistible crinkle top.
You’ll have a hard time believing these brownies are vegan. It’s because they don’t have the dry, crumbly texture and underwhelming flavor most vegan brownies end up with. Instead, these brownies are:
- Deeply chocolatey thanks to real dark chocolate and Dutch process cocoa powder.
- The perfect mix of chewy and fudgy and 100% decadent, like any amazing brownie.
- Shiny and crinkly on top (something you thought was only possible with non-vegan boxed brownies!).
I can’t wait for you to try them!
Table of Contents
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe Card
Why this recipe works
A chocolate lover’s dream
You’ll find three layers of chocolate in these brownies: (1) Dutch process cocoa powder, (2) good dark chocolate, and (3) vegan chocolate chips. All three result in an intense chocolatey flavor that is unreal.
Special shout out to Dutch process cocoa powder. It’s alkalized, meaning the natural acidic flavor has been washed away. Its flavor is pure, rich, and deeply chocolatey.
An ultra-enticing and shiny crinkle top
Once you get a glimpse of crinkle top brownies, you know you can’t hold back. The texture is delightful: wispy, delicate, ridged, and flaky. When paired with a fudgy interior, the contrast is too good to describe in words.
Unfortunately, this is almost never found in vegan brownies.
Typically, the secret to the flaky crinkle top on brownies comes from eggs. But I discovered you can achieve the same results by whipping aquafaba and sugar together.
I tested this method 11(!) times and ended up with a crinkle top every time. Can other vegan brownie recipes say the same? I don’t think so!
PS: These brownies even work gluten-free! Head to the FAQ section for tips!
Because you said so!
I don’t call these the “best vegan brownies” lightly. It’s proven by the more than 390 five-star reviews!
Here’s what readers are saying:
Jennifer says, “They are THE BEST EVER BROWNIES I have had in my entire life, vegan or not!!”
Jackie says, “Hands down BEST brownies I have ever eaten. No joke. I followed the recipe to the T and it couldn’t have been more perfect. I can’t believe these are vegan.”
Tamara says, “I cannot believe how fudgy, chewy, and delicious they are. Like a million other commenters on here, I never thought I’d find good brownies again after going vegan. They’re amazing and totally live up to the hype.”
Ingredient notes
Aquafaba. The liquid from a can of chickpeas. After some trial and error, I discovered that you can get vegan brownies with a shiny, crinkle top by vigorously whipping aquafaba and sugar together for several minutes before adding it to your wet ingredients.
It’s an unconventional ingredient in a brownie recipe but it works amazingly well here. My fan favorite banana bread is another vegan baked good that uses aquafaba to great effect.
Substitute: We don’t recommend substituting this, as it’s a key ingredient in making these so special.
Cane sugar. I use a fair amount of cane sugar for the above reason and because it gives the brownies structure (often missing in crumbly vegan brownies).
If you’re worried about the brownies being too sweet, use a dark chocolate with a higher cocoa percentage. The natural bitter flavors will help balance the sweetness from the sugar.
Vegan butter. In our testing, vegan brownies made with just oil turned out oily and bland in flavor. Brownies benefit greatly from a rich, buttery taste, and vegan butter works great. We have had great results with Earth Balance buttery sticks.
Substitute: Some folks have asked if they can use margarine. We haven’t tested this, but keep in mind:
(1) If you’re strictly vegan, margarine in the U.S. often contains trace amounts of dairy.
(2) Vegan butter brands are usually formulated to mimic dairy in baking in a way that margarine isn’t. So if you have access to a product marketed as vegan butter, use that.
Dark chocolate. I like to buy a 65% to 75% dark chocolate bar and roughly chop it. The chocolate is melted with vegan butter to create a beautifully smooth chocolate sauce.
Tip: Don’t use semisweet chocolate, or the brownies will be too sweet.
Dutch process cocoa powder. You will get better results with Dutch processed cocoa powder vs. natural cocoa powder. The brownies have a purer, more intense chocolate flavor with a smoother taste.
Substitute: If you can’t find Dutch cocoa, natural cocoa powder still works. PS: For European folks, Dutch cocoa is just the standard cocoa available!
Espresso powder. Espresso + chocolate are a dream team. It deepens and intensifies the chocolate flavor without making the brownies taste like coffee.
Substitute: If you don’t have instant espresso powder, you can substitute with instant coffee powder (use slightly more, about 1 1/4 to 1 1/2 teaspoons).
Step-by-step instructions
Sift the dry ingredients. Sift the flour and cocoa powder together in a medium bowl to prevent lumps.
Mix the aquafaba and sugar. Add the aquafaba and sugar to a bowl. Use a handheld or standing mixer to beat the two together. You’ll know it’s done when the mixture looks thick, glossy, and has wavy ribbons.
Now you can fold the vanilla, salt, and espresso powder into the aquafaba mixture.
Melt the chocolate. Place a heatproof bowl on top of a saucepan filled with a few inches of water. Place the chopped chocolate and vegan butter in the bowl and heat the water until it’s at a rapid simmer. Stir until the chocolate has melted.
Or, melt the chocolate and butter in the microwave on high power in 30-second intervals, stirring after each round.
Fold the melted chocolate mixture into the aquafaba mixture until well combined.
Finish the batter. Gently stir the dry mixture into the wet ingredients until just combined and no dry flour remains. Fold in the chocolate chips.
Note: The batter will be quite thick, much more thick than a standard brownie batter.
Transfer the batter into your lined 8×8-inch (20×20 cm) baking pan and smooth out the surface with a spatula.
Bake. Bake the brownies for 34 to 37 minutes until a toothpick inserted in the middle comes out with some moist crumbs.
Tip: If it comes out with runny batter, the brownies aren’t done yet. If the toothpick comes out clean, the brownies have baked a bit too long. Tips on how to avoid this are in the FAQs section.
Let them cool before slicing (seriously though). Transfer the pan to a wire rack and cool for 30 minutes, or longer. Once they’re completely cool, slice and enjoy!
Tips for the best vegan brownies
Better quality chocolate = better tasting brownies.
Try to use the best quality chocolate you can find and afford: (1) for cocoa powder, Dutch process cocoa; (2) for the solid chocolate, use a chocolate you enjoy snacking on. 70% dark chocolate is a great place to start because it isn’t too bitter but will still produce decadent results.
Serious Eats has an entire list of amazing dark chocolate brands for you to peruse. Otherwise, stroll through the grocery store or artisan market to see what other options you can find (most good dark chocolate brands don’t contain milk, but always read the label!).Measure accurately.
I use a digital scale for all baking and highly recommend it for the most precise results (baking + precision are best friends).
Note: If you don’t have a digital scale, do not scoop the flour straight out of the bag or container. This always results in getting too much flour in your measuring cup, and too much flour = dry brownies.
Instead, use the spoon and level method. Spoon your flour out of the bag/jar into the measuring cup until almost full, then use a butter knife to level it off.
Overmixing = dry brownies.
Overmixing the dry and wet ingredients aerates the batter, resulting in dry or cakey brownies. Instead, fold everything together until they’re JUST combined and you no longer see dry streaks of flour.
Check your oven thermometer.
Home ovens can be all over the place when it comes to temperature, so if you have an oven thermometer, check that it’s accurate before baking.
Don’t slice the brownies too early.
They continue to cook after they come out of the oven, which is why it’s important to let them cool completely first. They’ll be a gooey mess if you slice into them too early.
Note: There are two ways to speed up the cooling process.
After resting in the pan for 20 minutes, (1) carefully transfer the pan to a large shallow pan filled with an inch or two of ice cold water; or (2) transfer the pan to the fridge for 20 to 30 minutes.
Frequently Asked Questions
The best way to tell is to stick a toothpick in the center of the batch. If it comes out with some moist crumbs, the brownies are done. If the batter is liquidy or runny, they need ~5 more minutes.
Is the toothpick completely clean? Unfortunately, that means they’ve been baked too long and will likely taste dry. Brownies continue to bake as they cool, so to avoid this, err on the side of underbaking and check the brownies 5 minutes before you think they’ll be done.
Yes!
We tested these brownies with ¾ cup (82g) oat flour and ¾ cup (100g) all-purpose 1:1 gluten-free flour, and baked for 37 to 39 minutes with lovely results. The brownies have a bit less structure, but after they are refrigerated, the texture is great.
Many readers have also had success doing a straight 1:1 swap with King Arthur, Bob’s Red Mill, and Cup4Cup Ancient Grains gluten-free flour blends, but we haven’t tried this ourselves.
Baking the brownies with less sugar makes us nervous because they might lose their wonderful texture.
Instead, try adding chocolate with a higher percentage of cacao to help balance the sweetness.
Or, scale down by just 25% of the sugar. You can read more about reducing sugar in baking from Food52 experts here.
First, use a large knife (I use an 8-inch chef’s knife). Slice the brownies in one fell swoop instead of dragging the knife back and forth. The dragging method leads to more crumbs and uneven slices.
Also, you can try dipping your knife in hot water and drying it off with a kitchen towel before slicing. Repeat this process between every slice. I find that this method in conjunction with cooling the brownies on top of an ice cold sheet pan (see the Tips section) yields the cleanest slices.
First, try to slice only as many brownies as you need (or want). This is the best way to keep them as moist as possible. The leftover block of brownies can be stored in an airtight container for 3 to 4 days at room temperature of 8 to 10 days in the fridge.
If you don’t have a container big enough to fit the unsliced brownies, slice and and store the pieces in an airtight container.
Yes, they freeze very well. Keep the sliced brownies separated with pieces of parchment paper in an airtight container.
Freeze for up to 3 months. Let them defrost at room temperature when it’s time to eat.
More Classic Desserts Veganized
Watch! How to make the best vegan brownies!
How to make amazing vegan BROWNIES at home
If you love these best-ever Vegan Brownies as much as we do, please be sure to leave a rating and review below :) And as always, I love seeing your remakes on Instagram!
The Absolute Best Vegan Brownies
Ingredients
- 1/2 cup (120 mL) aquafaba (liquid from a can of chickpeas, use unsalted chickpeas)*
- 1 ½ cups (290g) organic cane sugar or pure cane sugar
- 6 ounces (170g) 65-75% dark chocolate, roughly chopped
- 8 tablespoons / 4 ounces (112g) vegan butter, cubed
- 1 ½ cups (180g) all-purpose flour
- 7 tablespoons (42g) Dutch process cocoa powder**
- ¾ teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
- 1 teaspoon espresso powder***
- 3 ounces (85g) dark or bittersweet chocolate chips, or finely chopped dark chocolate
Instructions
- Line an 8×8-inch (20×20 cm) square metal baking pan with parchment paper and ensure there is some overhang on the sides (this will make it easy to lift the brownies out of the pan).****Preheat the oven to 350°F (176°C).
- Sift the flour and cocoa powder together in a medium bowl. Sifting ensures there are no flour or cocoa lumps in the batter.
- Add the aquafaba and sugar to a large mixing bowl. Use an electric handheld mixer or a stand mixer on high speed and beat the mixture for 2 ½ to 3 minutes until thickened, glossy, and wavy ribbons frequently appear in the bowl.
- Add in the vanilla, salt, and espresso powder, and fold with a silicone spatula until well combined (the espresso will continue dissolving into the mixture as it rests).
- Assemble a double boiler*****. Grab a heatproof bowl that can be nestled into a saucepan. Fill the saucepan up with a few inches of water – not so much that the bottom of the bowl would touch the water. Heat the water on the stove and keep at a rapid simmer.
- Add the chopped dark chocolate and cubed vegan butter to the bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking occasionally until smooth and the chocolate is completely melted. Once the chocolate is completely melted, keep the bowl on the saucepan for an additional 30 to 60 seconds to further warm through.
- Pour the warm butter-chocolate mixture over the aquafaba-sugar mixture and fold together with the silicone spatula.
- Add the flour-cocoa mixture to the wet ingredients and stir until just combined (stop mixing once the flour traces are gone). Fold in the chocolate chips. Pour the batter into the lined pan and smooth out the surface with the spatula so the batter is in an even layer as possible (for even baking).
- Bake the brownies in the preheated oven for 34 to 37 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs and/or a tiny bit of thick batter (the latter could be the melted chocolate chips). If the batter is liquidy or runny, though, the brownies need about 5 more minutes in the oven. To avoid overbaking and since every home oven varies, I err on the side of underbaking and check the brownies 5 minutes before I think they're going to be done. My oven usually takes between 34 and 37 minutes.
- Transfer the brownies to a wire rack to cool for 30 minutes. Then carefully lift the brownies out of the pan using the parchment paper handles onto the wire rack. Allow to cool for a further 20 to 30 minutes before slicing. Slice the brownies and enjoy!
Notes
I know you have a link of chocolate bars but can you share the exact chocolate bar you used? I have intense decision fatigue.
Ha, I get it! We’ve made these brownies countless times with different bars, but some go-tos that are widely available at the grocery stores near us are Theo dark chocolate (70% pure dark), Divine Chocolate (70%), Chocolove (65%), green and blacks (70%), and endangered species (72%). Enjoy!
I baked this yesterday and we ate them today since it was my brother’s birthday. I followed the recipe except for a couple minor things:
– I beated the aquafava for quite a bit adding the sugar gradually until soft peaks formed.
– I incorporated the chocolate and butter mixture while beating with the electric mixer.
– I added a 30 grams less of combined cocoa and flour than stated because the mix was loosing quite a bit of air and seem like a shame to continue loosing more.
– I forgot to add the expresso powder (shame on me).
The brownies were good but a bit more dense that I would have liked (maybe due to adding less flour). The chocolate chips are unnecessary in my opinion, there is enough chocolate in the mixture, next time I will add walnuts instead.
A good recipe overall the only thing I would recommend is omitting the chocolate chips (or switching them for nuts) unless you’re a chocolate addict.
Anyway, my brother liked the brownies, so thanks for the recipe!
Thanks for sharing your experience, Carlota. We’re happy to hear the brownies were enjoyed!
Delicious! I really liked this recipe. Any suggestions on how to make it a bit lighter, it is a bit heavy for my stomach.
We’re glad you loved it, Beth! The only suggestion we can make is to have smaller servings of the brownies? It’s possible to reduce the butter by 2 tablespoons but since baking is so specific, we don’t recommend making too many tweaks to the recipe.
Soooo I reduced the sugar by 25% and replaced the choc chips with walnuts… could that account for the falling-apart nature of my brownies? Or do you reckon I just baked them 5 minutes too long?
Top flavour though, and they do get that crust on top.
It doesn’t feel fair to give a star rating when I changed the recipe but here goes.
Hi there, it could be a combo, though it’s hard to say if any of them was the main culprit because baking is so precise.
As for sugar, it adds sweetness but also adds structure to baked goods (particularly in vegan baking since we can’t rely on the structure that eggs typically provide). So reducing the sugar in a baked good can certainly lead to less structure.
As for overbaking, yes, that can lead to dry brownies. With any brownie recipe, you want to err on the side of underbaking since the brownies will continue to set up as they rest. If the brownies come out with some moist crumbs, they should be perfect, but if they come out with dry crumbs, they have overbaked.
It’s also possible that your oven is hotter than expected, which could have caused the brownies to overcook and become too dry. Do you know if your oven has been calibrated? Most home ovens are not entirely accurate, unless they’ve been calibrated, so I recommend using an oven thermometer so you can adjust the temperature accordingly. I used to live in an apartment where the oven was off by 100ºF sometimes!
Finally, adding walnuts per se should not make the brownie crumbly, but since you added walnuts in exchange for chocolate, that could also contribute a bit to a dryer texture. In brownies, chocolate (actual chocolate, not cocoa powder) adds liquid, which leads to a fudgy and moist texture, so it’s likely that removing the three ounces of chocolate also contributed, at least a little, to the less moist texture.
Thanks for the detailed reply! I’ll try the same again (I don’t think I could enjoy them with much more sugar although I understand the structure issue) and check the temperature of the oven, and take them out a little earlier.
As it turns out, I put half of the tray into the fridge as soon as they’d cooled while the other half stayed on the bench, and the ones in the fridge held together a lot more than the never-refrigerated ones when we got to them a few days later.
You’re welcome, Andrea! We hope you’re able to figure it out.
Want to make this recipe so bad! Would aquafaba from home cooked chickpea’s work or does it have to come from a can?
Hi Cindy, that should work, but you’ll need to simmer the aquafaba in a saucepan for quite a while to thicken it up, as canned chickpea aquafaba is more viscous and thick than homemade chickpea cooking liquid. The consistency of canned aquafaba is pretty close to what egg whites look like.
Also, this might be obvious, but you’ll want to omit any flavorings from your home cooked chickpeas. Some salt is okay but I wouldn’t overdo it.
You can find more instructions on homemade aquafaba in these blog posts:
https://www.lazycatkitchen.com/homemade-aquafaba-vegan-egg-replacer/
https://www.inspiredtaste.net/50401/aquafaba/
I have no words to describe the perfection that this recipe is. I’ve made it several times, and can say it’s the best brownie I’ve ever had!!! Had to post this today, because I felt like eating brownies and was too lazy to make them, so got some from Whole Foods- ya pretty pathetic compared to these.
Thanks for the wonderful compliment, Nitya! :) Thanks for trying the recipe out!
this is a question. The 6 oz of dark chocolate – is that bakers chocolate with no sugar, or a chocolate bar with sugar?
Charleen
Hi Charleen, a chocolate bar! Enjoy the brownies :)
these brownies were absolutely delicious! i didnt use the espresso powder but even without these are probably the bes brownies i have ever eaten, vegan or not.
Wow, what a compliment, Rachel! Thanks for the lovely review :)
I made this and it came out great! Couple of things. The aquafaba is the key to the texture. I used 25% less sugar (so 1 cup, 2 tbsp). i would not reduce it further. I used 72% dark chocolate from Trader Joe’s and their vegan butter spread. Hm.. I did not use espresso powder. I was concerned it would come out a little bitter. Maybe next time. Oh. Follow her instructions and take them out at 34 mins. An extra minute will cause this to dry out. This recipe is actually not harder than using a box mix.
Thank you for the lovely review, Aashish! :)
Made these today and they are the best vegan brownies!!! Glad I finally have a staple brownie recipe. I did have to cook mine a little longer but I’m sure that’s on me. The batter was a little runnier, not sure why. They came out more fudgy but I’m definitely not complaining!!!
We appreciate your feedback and support, Samantha. Thank you for leaving a review!
Hands down, the best vegan brownies I’ve made (and I’ve made a lot :) Next time I want to try to reduce the amount of sugar. Also, I had to bake them a good 10 minutes longer than suggested, but I’m at a higher altitude so maybe that’s why.
Hi Donna, thanks for such an awesome review! We haven’t tested this ourselves, but we know some users have used about half of the sugar and have reported good results.
WOW. Blown away by these brownies! I’ve tried a lot of vegan brownie recipes but they’ve never turned out even close to as good as non-vegan brownies. These are just as good as an excellent non-vegan brownie. They have the chewiness and crackle and rich flavor. I did not bother to sift the flour and cocoa and it was fine (I whisked them after measuring them into a bowl). I also didn’t realize I was out of dark chocolate baking bars, so I used chocolate chips (good quality brand). Came out perfect. Thanks so much for sharing this recipe!
Your positive feedback is the best reward for our hard work. Thank you, Emily!
These are amazing! Thank you for the recipe. Question! I love putting fruit and nuts in my brownies…is that something I can do without adjusting the recipe? If I have to adjust what do I have to do?
We’re so happy to hear that! I think finely chopped nuts would be totally fine. I don’t know if fruits would be the best idea, as they will add moisture to the batter and potentially change the texture.
Can I substitute water for aquafaba because I don’t have a can of chickpea currently
Hi Lala, unfortunately no. This liquid is full of starch from the canned chickpeas and is used as a egg substitute and binder. It provides structure and chew, which water alone cannot provide. Water will just water down the batter and change the texture.
This has been done several times in our house, perfect every time ❤️ thank you
Thanks for the lovely feedback, Carmit!
You have done it! This IS the most ABSOLUTE best vegan brownie recipe. I’ve tried many over the years and this is hands down the best. My non vegan friends and family members also agree and often ask for me to bake these beauties, and I oblige. Thank you Nisha!
Aww, thanks for the wonderful compliment, Veronica! It’s so great to hear you’re such a fan of the brownies.
So excited about this recipe. I have searched for years for a perfect brownie recipe, even before going plant based. This is it!!!! Best brownie recipe vegan or not vegan. It is wonderful. Thank you! Thank you! Thank you!
Hi Ashley, thank you so much for your kind review! :) It makes us happy to know you enjoyed the brownies.
Woah! These turned out so good. I can barely belive it. I used 60% chocolate and a 9×9 and cooked for 33 minutes, but otherwise followed exactly.
Frosted with a chocolate buttercream made from a stick of earthbalance and tub of toffutti cream cheese as the base– and they are the best brownies I’ve ever had.
Zachariah, So glad to hear you loved this recipe! And that frosting sounds to-die-for!
WOW!! Super unhealthy but also super delicious and rich and just WOW, WOW. I have to say that these are indeed likely about the best brownies/vegan brownies I’ve ever tasted. I hope to succeed in making them with less sugar next time around because the sugar content of these as written is very scary. Yum yum yum yum :) I recommend these for anyone who isn’t health conscious and just wants to enjoy a supremely rich and delicious brownie!!
Hi Julie, we’re happy to hear you enjoyed the brownies! And over here at RPL we believe in intuitive eating, which means you can still be health-conscious but indulge in a treat from time to time. Brownies, too, can be a part of a balanced and wholesome diet- in moderation!
Moderation is very hard when something tastes this darn good!!! Haha!!! I agree with you but I have such bad self control with desserts hehe. My problem. A tiny brownie doesn’t satisfy me. These really are 10/10 amazing on the taste-scale so kudos for this recipe!! Next time around, I’m going to try using darker chocolate (ie. 90%) and cut back the white sugar by 1/3 of the original amount and will report back here about how they turn out! I bet they’ll still be super amazing!
Hi Julie, I totally get you! We haven’t tested this ourselves, but some users have used about half of the sugar and have reported good results. Let us know how your substitutions go please!
And FYI- these brownies freeze well! Keep the sliced brownies separated with pieces of parchment paper in an airtight container. Freeze for up to 3 months. Let them defrost at room temperature when it’s time to eat.
Have you been able to try the chocolate mousse yet? It’s quite rich and filled with protein from silken tofu, these breakfast cookies and cookie dough bars are also healthier sweet treats well-loved by the RPL community!
Enjoy!
Thanks for the other recipe links! The mousse looks amazing!!!
You’re welcome, Julie! Enjoy :)