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!
I’ve made these brownies 3 times now. The first time they came out amazing! So fudgy and rich. The second time I used coconut sugar because I ran out of cane sugar and they were very dry and cakey, I do not recommend subbing coconut sugar in this recipe. The third time we used cane sugar again, crushed up candy canes and sprinkled them inside and on top, and they are the best! We love this recipe!
Awesome, Breanne. Thanks for your comment and for taking the time to review!
I would like to know if I could you spelt flour instead of all purpose flour and coconut palm sugar instead of pure cane sugar?
Hi Karen, If you are not allergic to gluten, our advice is to use all-purpose flour for the best results. If you are allergic, I’m happy to report that at least a few readers have tried these with all-purpose gluten-free flour (such as Bob’s Red Mill) with good results. As for the sugar, feel free to use coconut palm sugar in place of pure cane sugar.
Thank you very much! India saves the world, always! Yoga, best and the largest variety of vegan foods on this planet, meditation, Vedic astrology, etc.= India. So, this is an Indian cuisine, not American…just saying.
We made these brownies last night for the holiday break. My daughter helped out. I am the only vegan in the house and all are in love with this recipe. Full disclosure: I ran out of organic cane sugar during the recipe, so made up the difference with coconut sugar and did not find powdered Expresso…, no instant coffee in the house. Nonetheless, they came out wonderful. We look forward to making them again with the Expresso powder. I typically make vegan cookies and muffins, but can now add vegan brownies to the list. Thank you for your recipe!!!!
Laurenteen, So glad to hear you loved this recipe!
Made them this morning to take to a Christmas family gathering, but I made them gluten free with Krusteaz gf flour (I have celiac). They are the best brownies I’ve made with alternative products to date and I’ve baked gf and vegan for 20 years 🙂 great recipe. Thank you!
Thanks for the lovely feedback, Roni!
If I had written this recipe yesterday, it would have been 5 stars! I made these for Christmas Eve and the entire family loved them. They were perfect–the BEST vegan brownies I’ve ever made. Chewy, chocolatey, decadent–amazing. I am the only vegan in my family, but truly every single person raved about them.
I decided to make them again for Christmas today and it was an oily disaster. I re-made the recipe twice, but the same thing happened–there was literally oil sitting on top of the brownies after they had baked. I’m so confused about what went wrong, because the first time was such a success. I measured everything (even with a scale) and followed the recipe to a T. Any ideas what might have happened?
Same thing keeps happening to me with every vegan brownie recipe I try.
I’m literally on the verge of starting a support group for this, desperately need a fix 🙁
Hi! I love your YoiuTube Videos and recipes! Can you make this with cassava flour? I cant have wheat flour
Thanks!!
Hi Karen, at least a few readers have tried these with all-purpose gluten-free flour (such as Bob’s Red Mill) with good results. Enjoy!
These brownies are fantastic, definitely cannot tell it’s vegan!
I made them for Christmas and cut into ‘little trees’ they look great!
I will say I did think they seemed undercooked as the were VERY gooey when I removed as per the recipe but they’ve been in the freezer and now defrosted and chilled they’re perfect so don’t worry about it being undercooked.
Thanks for sharing, Jasmine! The little trees idea is so cute! We’re glad you followed the instructions perfectly and they came out well. Enjoy!
Love these brownies but they take a LOT of work. You said 15 min prep time and it took 45 minutes with my mom and I both working together on them. It also gets a LOT of stuff dirty to wash. It is really not an easy recipe to do when you have kids. It took almost half of my daughter’s nap time to make! But it was absolutely delicious. Would love to know though if it should be put in the fridge at some point and how long they are good for on the counter in a container or in the fridge.
Hi there Jamie, sorry you didn’t find the recipe as easy as you’d expected. Stored in airtight containers, they will stay good at room temperature for 3-4 days, but you can keep them longer (for 8-10 days) in the fridge. When refrigerated, the fudginess of the brownies intensifies (not a bad thing). Sorry for the late response but we hope they were worth the work!
3-4 days on the counter in airtight container. 8-10 days in the fridge.
I’m giving this recipe 5 ***** for the taste and flavor but I definitely did something wrong! I followed the recipe exactly but after I allowed 4-5 more minutes of baking time, the whole pan with the exception of the outside 1 1/2” border fell. I let them cool completely and when I cut them the outside edge was hard but the rest pretty soft. I kept them in the refrigerator so when I wanted one, cutting through that hard crusty border was difficult. I microwave for 1 minute on defrost so the center is pretty gooey(and delicious) but the outside is hard but chewable. I have since purchased an oven thermometer and digital scale-we’ll see if that makes a difference next time! I do enjoy your videos so much and check new recipes every day! You are a blessing to the vegan community!
Hi there Wanda, chances are you probably overmixed the batter. That often leads to dry, sunken brownies. If you’re worried they won’t cook all the way through, we suggest buying an oven thermometer to make sure your oven is properly calibrated. When you take them out they will seem a little undercooked but will continue cooking in the pan. We wish you better luck next time!
What can I use instead of aquafaba? Thanks.
Hi Marie, you can use a flax egg instead but the brownies won’t get that gorgeous shiny crinkly top they do with aquafaba.
First of all, Nisha, I’m a hUge fan of yours. Your videos are nice and not annoying, and as an Indian woman myself, big ups to you for leaving the corporate world and pursuing a passion. Very adorable family cameo in the video here.
I’ve made these brownies 5 or more times in the last year or so, usually leaving out the espresso because I avoid caffeine from coffee. These are delicious. To other readers: be sure to use chocolate chips in the batter as a mix-in; I did it once with chopped chocolate and they turned out too oily because of the oil in the chopped chocolate wasn’t “formed” enough into chips like chips are. Still delicious though. I like to freeze the full block of brownie wrapped in parchment paper and lop off hunks to enjoy throughout the day. Usually they don’t last long. They’re also good re-heated. You can also freeze them and then chop them into brownie bites for a party or put them on ice cream (or as a mix-in for ice cream?!). I would suggest keeping them in the block as Nisha does above to help them stay moist. Yum!
Thank you for the wonderful compliments, Shweta! And thank you for sharing all of your tips with other readers 🙂
These brownies were amazing, my brother and I just tried them after letting them cool. However they were a bit too dark chocolatey for my taste. I used Dutch processed cocoa and 60% dark chocolate as well as semi sweet chocolate chips. Would you suggest I use something like semi sweet chocolate in the future? Thanks!
Hi Tanaya, we are sorry to hear that. You can omit the espresso powder and see if that helps, and you can also just use semi-sweet chocolate chips and bars in the future and see how that goes. Just make sure they don’t contain any dairy!
Also I wonder if I could add less sugar because I added 20g less sugar but it was still to sugary for me
This really is the best vegan brownie! Crispy on top, fudgy in the middle! I added some pecans, and instead of using espresso powder just got a (3oz) dark chocolate bar that had ground espresso beans in it. I was worried the chocolate bar wasn’t going to be enough since the recipe calls for 6 oz but it worked out just fine. 5 stars!
Awesome, Victoria. Thanks for your comment and for taking the time to review!
Top notch supreme brownies, chef! I used Bob’s Gf All Purpose flour and a combo of monk fruit sweetener and coconut sugar. 10/10. Highly recommend. <3
Kes, So glad to hear you loved this recipe!
I’m very much looking forward to baking these, but I can’t get my hands on vanilla extract, only essence. Will that greatly affect the end result? Should I adapt the quantity?
Hi Amy, You could try using just a teaspoon of vanilla essence to ensure the flavor doesn’t overwhelm or distract from the brownies!
Hi Amy, I would steer away from vanilla essence due to little to no real vanilla in it essences are synthetic. Vanilla extract is from real vanilla & in turn has that strong vanilla flavor. Most grocery stores will have an abundance of different brands of extract in the baking aisle. If you must use an essence add another 1/2 tbls of essence for this recipe. Hope this helps. Anyone else with an idea? Please share. Cheers. PS, can’t wait to try this recipe.
I plan to make these gluten-free, nut-free, and soy-free for a party this weekend. Many vegan butters have nuts or soy. Would you recommend using coconut oil or olive oil instead of vegan butter in this recipe? Thanks!
Hi there Rachael, Earth Balance has a soy free version. You can try coconut oil but it will most likely add additional coconut flavor, if you’re okay with that!
Wonderful wonderful brownies – thank yall soo much! I’ll be making these again tomorrow 08 Dec for National Brownie Day. Nisha and Rainbow Plant Life team, have yall ever baked these in a cast iron skillet? If so, any suggestions/advice?
Hi Anand, sorry for the late reply, but we are so happy you love them! We haven’t tried them in a cast iron skillet but it sounds like it could be amazing! Based on our research, a 9 or 10 inch cast iron skillet should work. Just make sure it’s a well seasoned one and grease it a bit to prevent sticking. Consider checking the brownies a few minutes earlier than you would for the original recipe since cast iron retains heat better and it might be a bit thinner than the square pan.
Not sure what went wrong with this recipe. I followed the recipe exactly as it read (except I omitted the espresso powder since I had none on hand) and my brownies wouldn’t bake. They formed a beautiful shiny crispy top, had a delicious flavor, but were completely unbaked inside, even though I left them for about 35 minutes at 350 like recommended. Just straight batter. I couldn’t leave them for longer either because the tops of the edges began to get too crispy. I’ve baked this recipe twice now and had the same problem both times.
I would appreciate any help figuring out what might have went wrong!
Hi Mariah, did you use a 8×8 pan to bake them in? Also, purchasing an oven thermometer could be helpful in figuring out whether your oven is properly calibrated. A lot of the time ovens run higher or lower than the stated temperature, leading to unevenly baked baked goods. Here’s a link to the one we use here at Rainbow Plant Life: https://www.amazon.com/gp/product/B005KDEIZ0/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=ainbolantife-20&linkId=5a42a7bacea8f85c9a333feb85f020de&language=en_US&th=1
We hope you can figure it out!
I never like trying anything that begins “The Best…” because it never is. You know what’s coming…BUT this really was one of the most decadent and delicious brownies ever. So fudgy and rich. Even my super picky chocolate loving guy had to agree. I did have to cook awhile longer because they are so moist but man oh man…really are the best.
Hi Kathy, 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!