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! These brownies plus my Ultimate Chocolate Chip Cookies are pretty much the only classic American dessert recipes you’ll ever need (:
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!
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!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
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
These really are the best. I probably spent $50 or more buying the ingredients for them, but for my husband’s birthday, it was worth it! These are the first vegan brownies I’ve made that are like,*real* brownies. Super chocolately, perfect level of sweetness and saltiness, rich but not overpowering. Delicious but not addicting like store-bought brownies. Absolutely exceptional!
Finally a vegan dessert recipe I can 100% rely on ! I really appreciate that this has been tested and re tested and it’s really clear why I need to follow the steps , use certain ingredients etc. The end result is delicious …. The perfect indulgent brownie . Thank you !
Unreal.
I didn’t manage to have a crinkle top however everyone loved it! I will definitely do it again, thank u for the recipe
Ma, So glad to hear everyone loved this recipe! We hope you’re able to get that crinkly top next time!
Yup, certified best brownie recipe I’ve come across. Fudgy, chewy, dark and delish. I added pecans and chopped dark choc and it was incredible. Thanks for sharing :)
We’re thrilled to hear it’s your favorite, Jorgita! Thanks for the review!
These are amazing!
I’ve tried so many recipes – both adapting non-vegan ones that I used to love pre-veganism (repeatedly fruitless attempts with balances all off whack, e.g. butter melting to the bottom, cocoa butter clumps throughout, wet texture rather than fudgy) and other vegan ones (too dry with no paper crust).
I can safely say with this recipe I will FINALLY get to enjoy home-baked brownies the way I used to when I was non-vegan. Beautiful papery crust (I used golden granulated sugar as a slight variation as I couldn’t source organic), with crispier outsides and a luscious gooey centre.
I wanna give it 10 stars for saving me from spending more money and time experimenting. Thank you so much Nisha (wish I’d found this recipe a year ago 😄)! ✨
Hi Charlotte, your message truly made our day! We’re so happy to hear that this recipe finally gave you the perfect vegan brownies you’ve been searching for. It sounds like you’ve been on quite the journey with brownie experiments, so knowing that this one hit the mark means so much!
I’ll be sure to share your kind words with Nisha—she’ll love hearing how much you enjoyed them :)
this was the best vegan recipe i have ever used, middle of the oven and with an oven thermometer
Your review made our day, Holly! Thank you for taking the time to share your thoughts and for trying out the recipe.
I was sorely dissapointed in this recipe. Kids were so excited when they smelled the brownies baking. Taste was great, but they were super sticky, chewey and very greasy like the butter wasnt absorbed. The edges were hard as a rock. My oven temp is normal as I bake often and bake times always match.
Not sure what went wrong but desperately trying to bake without eggs without any success! Thanks for trying!
Hi Viv, I’m sorry to hear the brownies didn’t turn out as expected. Let’s troubleshoot this together!
As for the oil separation:
(1) The brownies are meant to be fudgy, but they should be set once cooled. If they were still very gooey after baking, it could be due to oven temperature.
Have you checked if your oven runs hotter or cooler than the displayed temperature? I know you said you usually don’t have any issues but in this instance an oven thermometer might help, and we think this could be the culprit. We love this oven thermometer, which clips to the outside of your oven and shows you the internal temperature.
(2) The aquafaba’s consistency is crucial – it should be whipped until it forms soft peaks but not stiff peaks. Over-whipping can make it more difficult for the ingredients to emulsify properly, which might cause the oil to separate.
(3) Allowing the chocolate/butter mixture to cool slightly before mixing is also essential. It can be warm, but if it’s hot, it can destabilize the emulsion and lead to separation.
As for the brownies getting crispy on the outside and not the middle, this is often a sign that your oven temperature may be higher than what it’s displaying. When an oven runs hotter than expected, the exterior of the brownies can bake too quickly, leaving the inside undercooked. An oven thermometer can help verify the accuracy of your oven’s temperature, and adjusting the bake time might also help prevent this issue.
First I have to say my family and my colleagues all agreed these were the BEST brownies ever.
Secondly, I firmly believe that Nisha and team deliver the clearest, most thorough recipes I have ever used – both here and in the books. The attention to detail, the forethought about likely questions, the practicalities of execution and storage are all absolutely chef’s kiss. Well done!
All the best, Jo
Aw, that’s so wonderful to hear, Jo! Thanks for putting your faith in the RPL recipes, and we’re so happy the brownies were loved by all!
Honestly, the best Brownies I’ve ever made! I reduced the sugar and chocolate slightly to suit my family’s palate, but I can’t believe how incredible they are- and they’re eggless! Wow!
Your positive feedback is the best reward for our hard work. Thank you, Meenal!
These brownies are the BOMB.
I have made them a number of times now and just have one issue when I bake them, the edges rise up and get almost too crisp? Almost biscotti like if I wait until the center is perfect.
How to I bake them so the texture is a bit more uniform. Lower temp?
I use and 8×8 metal pan lined with parchment.
5 stars anyhow! 😆
Hi Alaura, so happy you love them! The edges rise up for us too, sometimes just a little bit and sometimes a bit more. But they don’t turn out rock hard or crisp. It could be that your oven is a bit hotter than stated. Do you have an oven thermometer? This can help you determine if your oven runs hotter than stated.
If you do have an oven thermometer, you can try reducing the oven temperature by 15 or even 25°F and bake for a bit longer, as needed.
Finally, when filling the batter in the pan, try to even out the surface as best you can, ensuring the batter is level and smooth. When we have done this in the past, the edges have risen up less.
Hope that helps!
Thanks Kaitlin; I’ll try that. This recipe is on heavy rotation so I’m sure I’ll have plenty of opportunities to dial the temp in😅
Perfect! Please let us know how it goes :)
I made these exactly as written except without the extra chocolate chips and espresso powder. They were very “greasy” looking as they were cooking and the middle took a long time to cook so the edges got hard when they cooled. I don’t know what might have gone wrong?
Hi Jennifer, I’m sorry to hear the brownies didn’t turn out as expected. Let’s troubleshoot this together!
As for the oil separation:
(1) The brownies are meant to be fudgy, but they should be set once cooled. If they were still very gooey after baking, it could be due to oven temperature.
Have you checked if your oven runs hotter or cooler than the displayed temperature? An oven thermometer might help, and I’m assuming this is the #1 culprit. We love this oven thermometer, which clips to the outside of your oven and shows you the internal temperature.
(2) The aquafaba’s consistency is crucial – it should be whipped until it forms soft peaks but not stiff peaks. Over-whipping can make it more difficult for the ingredients to emulsify properly, which might cause the oil to separate.
(3) Allowing the chocolate/butter mixture to cool slightly before mixing is also essential. It can be warm, but if it’s hot, it can destabilize the emulsion and lead to separation.
As for the brownies getting crispy on the outside and not the middle, this is often a sign that your oven temperature may be higher than what it’s displaying. When an oven runs hotter than expected, the exterior of the brownies can bake too quickly, leaving the inside undercooked. An oven thermometer can help verify the accuracy of your oven’s temperature, and adjusting the bake time might also help prevent this issue.
Have you tried these with light spelt flour? White flour doesn’t sit well with me, I’m just wondering if they would be too dense?
Thanks for the amazing recipe!
Hi Diane, unfortunately we haven’t tested this recipe with spelt flour so we can’t say for sure how it would turn out.
You can, however, make them with a combo of oat and GF all-purpose flour. Instructions below:
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.
Can I easily double this recipe using a 9×13″ pan?
Hi Deb, we’re always hesitant to recommend doubling baking recipes because baking is so specific and even small changes can affect the outcome. We haven’t tested this ourselves, but I suspect that the thickness of the brownies will be different and the bake time will also be different. The best solution would be just bake two separate 8×8 pans, which, I know, takes longer and isn’t ideal. If you do want to experiment with this, I recommend checking the brownies earlier to prevent over-baking.
What brand of chickpeas did you use? I find that different brands have different consistencies of aqua favs. What should the texture of the aquafaba be like when I open the can?
Hi Catherine, we often use the whole foods 365 brand of unsalted chickpeas. That being said, the brand of chickpeas you use shouldn’t matter much, as we’ve made this many times with different brands, as have other readers. Aquafaba has a slightly viscous, slippery, and gelatinous texture, similar to egg whites.
Love love LOVE these brownies!!!
Question: How would you suggest making this sugar-free – or at least reduced sugar? How well would dates work?
Hi Alan, this is designed to be a classic brownie recipe and the sugar, when whipped with the aquafaba, plays a key role in the texture and in achieving the shiny crinkly top.
We haven’t tried this with dates so we can’t recommend it. Some users have used half the sugar and have had good results. Or, you can try coconut sugar (again, we have not tried that but I think it would work better than dates).
Hi Nisha – I never use canned chickpeas – I make my own. Can I substitute tofu liquid for aquafaba?
Thanks Margo
Hi Margo, unfortunately no. The 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 or tofu liquid alone cannot provide.
You could try making homemade aquafaba, 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 this blog post as well as this one. Best of luck to you!