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
So, so good! I over baked them slightly because of a wrong setting on my oven, but they were still super delicious. 10/10!!
Oops! Hopefully you got it sorted out now, Faith! Glad you enjoyed them otherwise though :)
Hi, can these brownies be made with almond flour to make them gluten free? What adjustments would need to be made to accommodate almond flour instead of wheat flour? Thanks, Beth
Hi Beth, we haven’t tried using almond flour so we aren’t sure. We have tried making them GF and they turned out well, here’s how!:
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.
These are delicious!
Awesome Jen, I’m so glad you enjoyed these!
Made the brownies yesterday for a potluck. The recipe is excellent, everybody loved the texture and taste. The only change I made was that I reduced the amount of sugar by 40 grams. I had never done the double boiler method to melt chocolate before so was nervous about it, but your instructions made it so easy and I felt like a pro lol. Thanks for the excellent recipe!
Hi Emm, I’m so happy you enjoyed these brownies! Congrats on becoming a certified double broiler tech :)
hello! I love your recipe and thank you so much for sharing this. i have baked this over and over again but without the additional chocolates in the batter hehe but I wonder why my brownies hike up the sides of the pan? it doesn’t look like yours at all. so basically I end up having to trim the sides so it all looks even.
Hi Caye, I love these brownies too! The brownies do tend to rise ever so slightly on the sides of the pan naturally. If they’re truly hiking up your pan, this could be for a few reasons (a) whipping the aquafaba & sugar for too little / too much time – you can check the video Nisha has for reference (link below). (b) use a spatula to even out brownies in the pan prior to baking (c) measuring ingredients with a scale if possible (this leads to consistent results, especially with baking!). I hope this helps!
Fabulous! These are my absolute favorite brownies, vegan or otherwise. Fudgy and chewy and just delicious. Highly, highly recommend!
Just made this recipe and it’s in the oven as I write. I wanted to point out that you have 1/2 cup or 8 tablespoons (112g) of vegan butter in your recipe, but it should be 4 tablespoons. Thank you for using metric weights because otherwise I would have missed it. The batter tastes delicious and I have no doubt the brownies will come out as the best I’ve ever made!
Hi Jeanne, glad the batter smells great! And we appreciate your comment with regard to measurements.
I double-checked the measurements and wanted to clarify a few things.
First, 8 tablespoons of vegan butter is equal to 112 grams.
1 tablespoon of vegan butter is equal to 14 grams (see here). And 14 multiplied by 8 is equal to 112.
However, the recipe previously said 1/2 cup, which might confuse things (a cup is a measurement of volume, not weight). We’ve updated the post so it now says 4 ounces.
This is the BEST brownie recipe ever. The confidence Nisha exudes in her video describing all the characteristics of these brownies made me want to try her recipe. And let me tell you- she is not exaggerating one bit. The brownies turned out exactly as she described and they were absolutely delicious. I’ve tried many vegan brownie recipes and I am so happy to have found this one. Thank you Nisha!!!
Vijal, So glad to hear you loved this recipe!
Hello! I measured this and 1 1/2 cups of cane sugar are not 290g, it’s closer to 220g. 290g was a significantly bigger quantity, so I think it’s a mistake in the recipe? Much love.
Hi Mone, we just measured it and 290 grams seems right! Weird we’re getting different quantities when measuring but when in doubt, always go with the gram measurement on the recipes. :)
Hello back! I baked this again last week. I realized I was using raw cane sugar, which might explain why I was having different results haha. I tried using 290g of the raw cane sugar this time instead of the 220g, and they also came out fantastic anyway! I didn’t notice any change in texture, only a bit in terms of flavour but I think that might also change depending on how dark you use your chocolate.
Anyway, this is a 10/10 recipe, it was a complete success both at a picnic gathering and at a non-vegan’s birthday celebration. Everyone loved them! Thank you very much for your blog and for sharing your content with us!
These brownies are very nice and so easy to make but i have to agree that they are too sweet for my european taste. I already left out 100g of sugar but will reduce next time to 100g of sugar in total instead of 290g. But beside this they are perfect and will do them for sure again :) so nice and chocolaty!
Hi Manu, sorry to hear they’re too sweet! You can try adding chocolate with a higher % of cacao which may help balance the sweetness a bit. We’re nervous if you leave out too much sugar, the brownies will lose their wonderful texture.
I make these all the time but I don’t think I’ve ever left a comment. I love these brownies!
Thanks for the lovely feedback, Morgan!
These brownies are AMAZING! (And not “good for vegan” – actually amazing.) I made them gluten-free with Bob’s Red Mill 1:1 GF flour. The texture is spot on, and the flavor is dark and chocolatey. They are definitely VERY sweet so we cut them into pretty small brownies, but they were so perfect. I do not typically like very sweet things, but I actually used 85% dark chocolate instead of the 65-75%, and thought they were great. So if you’re worried about them being too sweet as some others mentioned, using a darker chocolate percentage should help!
I made theses with Equal Exchange cocoa powder (which is dutch processed) and a friend later made them with a raw cacao powder and the flavor and texture was completely different – much more cake like. So definitely go with the dutch processed option rather than raw cacao!
And one note, be sure to let them cool a little longer than other brownies! This could be from the GF flour we used – they definitely need a little extra time to firm up. Once refrigerated, they even take on a very fudge-like texture. Enjoy!! Thanks for all your hard work to develop this delightful recipe, Nisha!
Thanks for sharing, Caitlin! :) We’re so happy you loved the brownies!
The most AMAZING brownies I’ve ever made and eaten. I had so much fun making this and all of my family and friends loved it so much and kept wanting more. Can’t wait to make these again 😍🥰❤️ Literally brownie heaven.
Thanks for the lovely feedback, Aruna!
I made these for my small group and they are THE BEST EVER BROWNIES I have had in my entire life, vegan or not!! I am a choc-a-holic and the Dutch processed cocoa powder made a huge difference! These were so fudgy and chewy! My group could not believe these were vegan and several asked for the recipe. I will be making them again soon!
Awesome, Jennifer. Thanks for your comment and for taking the time to review!
Do these brownies freeze well?
Yes! In an airtight container, cover each layer with a piece of parchment paper, lightly pressing down. Defrost brownies at room temperature. If unsliced, tightly wrap the entire block of brownies in plastic wrap, then in aluminum foil. Enjoy!
Usually love RainbowPlanLife recipes but this one was way too sweet and rich, my mouth hurt from how sweet it was.
We’re sorry to hear you weren’t a fan, Priyanka. Thank you for your feedback nonetheless.
The texture is fine but these are so sweet they are inedible! I might try again with significantly less sugar although this was a waste of ingredients.
Hooooly crap, I almost devoured the batter before I even put it in the oven. Jamming to music and making this, I couldn’t help but dance around my kitchen when I licked the batter off the spoon.
Jeremy, So glad to hear you loved this recipe!
I’ve made these a few times for friends and they loved them! I even printed the recipe card out so they know where to get more great recipes! Even vegan skeptical friends have asked for the recipe. Thank you for sharing with us!
Awesome, Sara! Thanks for sharing :)
Been searching for the perfect vegan brownie recipe and this is it! My family said it’s better than boxed brownies which is a HUGE win in my opinion!
Thanks for the lovely feedback, Suma!