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!
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
The Absolute Best Vegan Brownies
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 7 tablespoons (42g) Dutch process cocoa powder (see Note 2)
- 1/2 cup (120 mL) aquafaba (liquid from a can of chickpeas, see Note 1)
- 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
- ¾ teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
- 1 teaspoon espresso powder (see Note 3)
- 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 (175°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 to 3 minutes until thickened, glossy, and wavy ribbons frequently appear in the bowl (see the YouTube video at 04:27 for the desired texture).
- 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 (see Note 4). Grab a heatproof bowl that can be nestled into a saucepan. Fill the saucepan up with a few inches of water—but 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.
- Melt the chocolate and butter. Add the chopped dark chocolate and cubed vegan butter to the bowl on top of the saucepan. Melt gradually, turning down the heat if the water starts to boil, whisking occasionally until smooth and the chocolate is completely melted. Once the chocolate is completely melted, turn off the heat but 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 with the spatula. Pour the batter into the lined baking 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 for 34 to 37 minutes (if your oven runs hot, start checking at ~30 minutes). Test for doneness: Insert a toothpick in the middle of the brownies—it should come out with some moist crumbs and/or a tiny bit of thick batter (the latter could be the melted chocolate chips). However, if the batter on the toothpick is liquidy or runny, the brownies need a few more minutes in the oven. TIP: 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.
- Transfer the brownies to a wire rack to cool for 30 minutes. Then carefully lift out of the pan using the parchment paper handles onto the wire rack. Cool for a further 20 to 30 minutes before slicing. Slice the brownies and enjoy!NOTE: The brownies will set up even more as they rest longer. If you accidentally underbaked them, you can refrigerate them and they'll firm up.
Video
Notes
- I’ve made these with cans of unsalted chickpeas and salted chickpeas, and they both come out great.
- I included the measurements in grams for the Dutch process cocoa powder brand I used (Valhrona), but the exact weights may vary slightly across brands.
- If you don’t have espresso powder, you can substitute with instant coffee powder (use slightly more, about 1 1/4 to 1 1/2 tsp). I like using this espresso powder or this espresso powder (also available at Target, Whole Foods, and Walmart).
- Don’t want to assemble a doubler boiler? Melt the butter and chocolate in the microwave on high powder in 30-second intervals, stirring after each round to prevent burning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
Fabulous decadent brownies! Subbed gf flour and they worked brilliantly- just as fudgy inside and crackly in the top as I hoped!
Thanks for sharing, Zan!
The texture and flavor are great, but way too sweet. I’m going to try with 1/2 a cup less sugar next time. I made a regular and gluten free version with Bob’s Red Mill GF flour also. The gluten free version is good too.
Sorry to hear the brownies were too sweet for you, Veda. Hopefully you can tailor the recipe to your liking without affecting the texture in the future!
One of the best things with aquafaba I’ve ever made and eaten! I replace the the chocolate chips with 100% cacao chips in the double boiler part of the recipe to reduce sweetness and use refined coconut oil instead (avoids the coconut flavor). I also use cacao powder instead of cocoa powder. I feel like this makes for an intensely dark chocolatey brownie that’s perfect for my tastes. I also throw in a few chopped walnuts.
Nisha, thank you so much for your wonderful recipes! Any chance you can try your hand at a lemon blondie with aquafaba? I’m staring at this recipe trying to adapt it: vegan white chocolate (or maybe even just pure cocoa butter?), lots of lemon zest, lemon juice (not sure where to take away liquid from, maybe the white sugar? if you’re using white chocolate, could probably do with decreasing sweetness, but I’m worried about the texture too). I would be so excited to see your take! Thank you again!
So glad to hear that, Victoria! Thanks so much for sharing 🙂 I’ll pass the suggestion on to Nisha!
Thank you so much for making such tasty recipes! I’ve been a vegetarian for a decade and still haven’t transitioned to being a vegan. I’ve been trying to find more recipes to try out a more plant-based diet (sans dairy products) and so far every single one has been a winner, including these brownies! My non-vegetarian friends LOVED it too (disappeared a little too fast). I’m looking forward to trying more recipes and finally making that transition in a way that doesn’t feel overwhelming or unsatisfying. You rock, Nisha!
Side note: I used 70% dark chocolate, cause I like it sweeter. Also, I was SUPER impressed how much aquafaba acts like egg whites! Definitely gonna try it in more recipes 😄
Thanks for sharing, Nicole!
These just came out of the oven. Going to be super hard to wait to eat them. I’m curious, what vegan chocolate bars do you use?
From Nisha: “Hi there, it really depends (sometimes, I pick what’s on sale!). I really like Theo Chocolate bars. Sometimes we use Endangered Species dark chocolate.”
Update to my post! These brownies taste amazing! Wow!
Hi I was wondering if you could provide nutritional information for this recipe. (calories, etc,)
Hi Jared, nutritional information will be coming in the next few weeks!
These brownies are amazing! My husband said they’re the best he has ever tasted and the texture is great. I’m new to whole foods, plant-based eating, so I appreciate the details and links about ingredients in this recipe.
That’s so great to hear, Amy! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Leaving a star rating since I forgot!
These were the best brownies (vegan or non-vegan) that I’ve ever made! In fact, this was the first vegan baking recipe I’ve ever tried, and they turned out AMAZING. I like them on the fudgy/softer side so I took them out on the lower range of baking time and allowed them to cool the full amount. The espresso powder really brings out a lot of flavor in the chocolate. Couldn’t be happier with this recipe!
Hi Kaz, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
The best vegan brownie recipe I’ve ever made! Tastes as good as any fudgy vegan brownie I’ve bought at a bakery. Have made twice now and can confirm it’s a winner!
Thanks for the lovely feedback, Eric!
these are the best brownies i have ever made, vegan or not. they have an unmatched intense chocolate flavour and the texture ever. couldn’t reccommend more
Hi Cami, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
This is the most legit vegan brownie recipie!! Made it twice, and came out perfect both times. I am not vegan but don’t eat eggs, so very hard to find eggless brownies. I agree that the ingredients have to be exactly the same! Otherwise, it doesn’t come out as perfect (i.e. ran out of vegan butter and I used regular unsalted butter-not quite the same!) Thank you for this amazing amazing recipie Nisha!
Rakhee, So glad to hear you loved this recipe!
I just made this recipe, delicious flavor but the texture turned out a combination of textures. Parts of it sticks together and other parts are just dry crumbles. I cut 2 brownies and both had this issue. Any ideas what happened? This is my first attempt at using aquafaba, also first attempt at vegan baking. Thanks for any help. Love the videos!
Hi Bambi, it could potentially be a range of different reasons. Do you own an oven thermometer? That could have caused the outside but not the inside to cook fully. Let us know so we can try to figure this out! 🙂
These came out AMAZING, first try! Super fun and easy to make with kids, delicious, ooey gooey, with a crinkly top as promised! I have previously tried to make vegan brownies by replacing the eggs with flax, cornstarch, etc and they never came out right… but the aquafaba made them perfect! I strongly recommend making these with Divine dark chocolate bars 😋 Thank you for this great recipe, Nisha!
Awesome, Taylor. Thanks for your comment and for taking the time to review!
So these brownies really are the best vegan brownies ever!! They’re fudgy and chocolatey and oh so addictive. This will be my go to recipe from now on! Nobody would know these are vegan – they will stand up to any “normal” brownie.
Thanks for the lovely feedback, Annika!
Lovely brownies; I do not think I made the aquavaba stiff enough, but they turned out anyway. Also I added a teaspoon of smoked paprika. YUM!
Thanks for sharing, Maya!
Should the aquafaba be whipped at all before incorporating, or should I use it straight out of the can?
Thank you!
Hi Clarissa, as noted in the instruction card, the aquafaba and sugar should be whipped together with electric handheld mixer or a stand mixer on high speed. Beat the mixture for 2 ½ to 3 minutes until thickened, glossy, and wavy ribbons frequently appear in the bowl. Enjoy!
These came out AMAZING, first try! Super fan of you and I easily made it with kids, delicious, ooey gooey, with a crinkly top as promised! I have previously tried to make vegan brownies by replacing the eggs with flax, cornstarch, etc and they never came out right. I read your all recipes and liked all.
Regards.
Best brownie recipe! My husband doesn’t eat chocolate, but couldn’t resist these brownies…moist, rich, chewy… can’t say enough… thank you for creating this recipe! Nobody would ever guess this is vegan!
Thanks for the lovely feedback, Debbie!
I had really hopes for this recipe and made sure I followed everything to a tee but somehow managed to goof them up.
Could my using a Pyrex baking dish prevent the brownies from cooking through?
When my tooth pick came out of the center still covered in batter after two separate checks I decided it was time to take them out so that the edges wouldn’t burn as by this point they’d been baking for just over 40 minutes.
Ultimately, after all the cooling time, the edges weren’t crispy but rock hard and almost the whole interior was uncooked, set batter with a crinkly top.
The only other issue I can think of is that perhaps my oven isn’t heating properly and I should pick up an oven thermometer.
Any pointers would be appreciated!
My results were tasty but underwhelming.
Hi Anthony, using glass or dark aluminum pans may also have an effect on this, but likely your oven runs a bit hotter than you think. We highly suggest buying an oven thermometer and even rotating your pan halfway through cooking. We hope you have better luck next time!
I’ve made this recipe a few times now. Definitely the best brownies I’ve ever had.
Hi Ken, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!