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
Thank you for this absolutely amazing brownie recipe, the house is filled with a godly smell and our hearts are melting like the chocolate… We are in existential life crises but thanks to this brownie we are surviving. The world is a better place thanks to you and your recipes.
You’re very welcome, Eléa! So good to hear this brownie is helping you in times of existential life crises! You are so sweet, thank you for the kind review :)
Wow. I just made these and tasted a little corner for quality control and they are SO GOOD! It’s going to be really hard to not eat all of them in a day or even a sitting. Super gooey and fudgy… my husband is going out to buy non-dairy vanilla ice cream to have these a la mode later and I cannot wait. I’ll definitely be making these again and again!
Hi Diana, so jazzed to hear you loved the recipe 🎷 These brownies are a favorite in my house too, and A la mode is definitely the way to go!
11/10 , one of the best brownies ever vegan or not .
They re so fudgy and rich .
I eat this without any regrets
So awesome to hear you think these are the best vegan brownies, Alexia! Thanks for sharing :)
Hi there. The first time I made this recipe it turned out the best brownies I’ve ever had. I tried to make them again last week and they didn’t turn out right. The brownies never seemed to come together and were really oily. Toothpick inserted just came out liquidy even after cooking the proper amount of time. I just made them again tonight and the same result. Oily at the surface and when I press my finger a bit, oil just comes to the surface. I measured everything correctly. I’m always careful with that. I cooked it in an 8×8 and this time in a 11×7 brownie pan. Any ideas? I’m trying to get back to the first time I made it. Very frustrated wasting the ingredients. Thank you.
Hi Jay, we’re happy you loved them the first time around. Sorry to hear about the not-so-great second experience. While we can’t say for sure because we’ve never had that experience, there are a few reasons this could have happened.
To start, it’s probably the pan, since that seems to be the obvious difference. Again, we haven’t tested the brownies in an 11×7 pan, but it’s possible the brownies need a deeper pan, like the 8×8 pan.
Also, if the batter gets overheated, the chocolate can split (the oil you see could be cocoa butter rather than the vegan butter). This could have happened due to the thinner pan, as the brownies may have cooked more quickly. If you baked it in a glass pan the second time, this could also contribute to the end result (usually, when baking in a glass pan, it’s recommended to reduce the oven temp by 25ºF). Another potential reason is the quality and/or age of the butter and chocolate.
I’m sure these are very good too, but ahhhhhhhh, did you take my favorite sweet recipe EVER down?!? The gingerbread brownies with espresso glaze? I was looking and looking, thought I was losing my mind. Finally found what looked to be a link for it under egg substitutes but it took me here (a recipe that does not contain flax egg, I can’t use auqafaba). Is there anyway you can help me? I am so sad. That is probably the only dessert recipe I have ever made multiple times, because I like to switch things up, but that recipe was the BEST!
Thank you :(
same! I had the gingerbread brownies bookmarked and went to make them one day and it redirected to this recipe, which is probably also amazing, but THE GINGERBREAD ONES D:
Try putting the link into the wayback machine, someone might have archived the recipe before it was taken down!
archive.org/web
When I was measuring the flour, my digital scale arrived at 180g way before the volume was at 1.5 cups. Should I strictly adhere to the 180g by weight or somewhere in betweeen?
Hi, weighing baking ingredients is the most accurate way! When measuring out in cups, sometimes the flour can be loosely or densely packed. We give gram measurements so you can get it just right!
This is already the second time I’ve made them in a week! My new favorite brownie recipe. Thank you!
Thanks for the lovely feedback, Helen!
New to vegan cooking, looking at the vegan butter options from my supermarket and theres spreadable butter. Would this be fine (I know spreadable dairy usually has more oil, which, if this is the same with vegan butters, might mess up the balance of these brownies) or should I go to a specialty store for a block style butter?
Hi Erin, spreadable butter is completely fine!
It came out really well, complete with the crinkly top!!!
The first time I made it, I tried to use erythritol as a substitute sugar, but evidently that didn’t work out at all. The second time I followed the recipe to the dot, and it came out perfectly. Only, I used a 9 x 13 inch dish because that’s the only thing I had, and I had to decrease the baking time by a few minutes. Like Nisha said, it’s good to keep track of it a few minutes before the actual baking time.
Overall, definitely a hit! I’m gonna make it again :).
I am very greatful for the chipotle bean burrito recipe and the cashew creams. They are a super hit recipes of yours.
I made the batter for the brownies today and it tasted amazing. Are we supposed to add anything like baking powder or baking soda to batter to make it rise.
Lovely to hear, H! And as I’m sure you’ve figured out by now- no you don’t!
Awesome, Vidya. Thanks for your comment and for taking the time to review!
Absolutely love these brownies. I am so happy! I made your chipotle with sofritas bowl for dinner and lunches this week (which is fantastic) and wanted something sweet for after. Couldn’t have found a better option and have a great recipe to use up all the aquafaba that I produce. Lol. Thanks very much!
Toni, So glad to hear you loved this recipe!
Looking forward to trying this recipe! Would I get the same outcome if I substituted the sugar for maple syrup or would the liquid consistency change the outcome?
Hi Jes, unfortunately, you wouldn’t get the same outcome! The liquid consistency would alter the overall batter consistency, so it would be runnier (and may not bake all the way through before drying out). Also, dissolving sugar in the aquafaba is what provides the structure as well as the shiny, crinkly top!
These brownies are so good and rich and decadent. If you’re a dark chocolate lover you’ll love these. My boyfriend isn’t the biggest dark chocolate fan so it was a bit too much for him so next time I’ll use a lower percentage dark chocolate. But it was a hit for me & a bunch of non vegan friends! I’m so excited to make this recipe again, thanks nisha!
Hi Emily, glad you enjoyed the brownies! :)
OMG amazing recipe! As usual, every step was well detailed and the taste was spot on. Thanks Nisha, love your recipes.
Thanks for the lovely feedback, Ozden! :)
This is AMAZING!! Seriously to die for. Not making this often but can’t wait to make it again!! Thank you sooo much for the recipe! A big,BIG KEEPER
Awesome, Patricia. You’re so welcome for the brownie recipe! Thanks for your comment and for taking the time to review!
🔥🔥🔥
its just fire…they’re quite literally the best BROWNIES i’ve ever had…period.
i recommend prepping all
ingredients & laying everything out in front of you. it makes the mixing process easy.
one time i forgot to add the melted chocolate because it was still in the microwave 🙃😭.
thanks for this recipe.
will probably be using this recipe forever.
notes:
i’ve made these using salted butter…just remember not to add additional salt to the recipe
i have a wider baking dish than this recipe calls for & i just adjust the time & start checking at the 20 minute mark. usually for my oven and pan (i think i used a 9×13) 22-24ish minutes is perfect lol
Thanks for sharing, Elizabeth! We agree, mise en place is the way to do it! Thanks for the lovely review :)
Best vegan brownie recipe (or even, brownie recipe) on the internet.
Aw, thanks iona! :)
Can’t wait to make these. My question is, can I make these brownies in nordic ware cakelet pans, like their village houses or toy soldiers pan? If so, how would the baking time differ? Would like to make for Xmas. Can you help me here?
Love your recipes.
We can’t wait for you to make them either! And we aren’t sure exactly how long that would take because we’ve never used one. But if the pan is smaller or larger than 20×20, you’ll need to change the cook time. Here’s an article you may find helpful on the subject!
These are dangerous I can’t stop eating them!! They are sooo good the members of my family who managed to get some loved them.
Thanks for sharing, Catherine! Lovely to hear the brownies are a hit with the whole family!
I’ve made lots of vegan brownie recipes but this is by far the best one yet!! My entire family loved them (my sister just said “These are the best brownies I’ve ever had!”). They are rich, fudgy, and delicious <3
Awesome, Lauren. Thanks for your comment and for taking the time to review!
I have made these brownies twice now, but without the chocolate chips. Your video really helped and I enjoy your humor which is an added bonus.
My family and I love them and have now shared your recipe with other family members. Thank you so much for your creation.
Sandra
Sandra, So glad to hear everyone loves the brownies! Thanks for following :)