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
These actually look pretty good!
In your flour product used. Was this a no aluminium flour product? Did you use no aluminum in your baking powder or no aluminum in baking soda? Ts.
Hi, we use all-purpose flour which does not contain aluminum powder. Brownies do not need a leavening product such as baking powder or baking soda, so I don’t use it. Hope that helps.
I’ve made these at least seven or eight times and they are absolutely spectacular. This is the only brownie recipe I use. Thank you
Hi Jenn, thank you so much for your kind review!
They do look good!
I learned white sugar is processed with bone char. Would you recommend vegan sugar for this recipe?
Hi Julie, yes we recommend organic cane sugar(like in this recipe)- which is vegan!
Just made these, followed directions to a T with the exception of not having proper baking chocolate, but had 70% cocoa quality dark chocolate chips. They are richly delicious, but cakey more than fudgey, ever so slightly too dry, and absolutely fall apart when you try to cut them. Also didn’t get the shiny crinkle top. Any ideas on what would cause this?
Okay, next day they are even better and I would change this to 5 stars if I could figure out how to edit review. Still a bit crumbly and no shiny crinkle top and I’d love to figure out why, but damn, they are SO DELICIOUS.
Hi Naj, sorry to hear that they didn’t turn out as they should have. There could be several possible culprits. First, what kind of baking chocolate did you use? Fudgy brownies have a higher fat to flour ratio than cakey brownies, so it’s possible that your chocolate did not have enough fat relative to the amount of flour in this recipe.
Aside from that, there are potential other culprits. One of the main causes of dry brownies is overbaking. I recommend using an oven thermometer unless you know your oven has been calibrated, as many home ovens can be off by 100ºF from their outward stated display. If your oven is hotter than it should be, for instance, that would result in overbaked and dry brownies. I also always err on the side of underbaking brownies, as they continue to set up during resting. If your toothpick test yields dry crumbs, they’re likely overbaked.
A main cause of cakey brownies is using too much flour. I’m not sure if you measure ingredients with a digital scale or with measuring cups, but a common cause of dry baked goods is measuring with cups but measuring the flour in the incorrect way. I always recommend either using a scale or, if not, the spoon and level method. Sticking a measuring cup directly into the bag or container of flour will compact the flour, causing you to overmeasure it, and extra flour = dried baked goods.
Another potential issue is overmixing. If you combine the dry and wet ingredients for too long or try to get it super smooth, it can overwork the gluten, leading to a dry texture in baked goods.
Hope this information helps!
These were delicious! I have made them twice now – both times gluten-free! I would suggest using slightly less sugar than the recipe (250g is plenty) and if you do use gluten-free flour add maybe 20g less to prevent the brownies from being crumbly (not sure but my theory is the gf-flour that I use absorbs more moisture?).
We’re happy to hear you enjoyed the brownies, Maya! And it’s not just you… GF flour does absorb more moisture!
This is truly a rich and fudgey brownie; a chocolate lover’s delight! I enjoy it with oat milk based ice cream. I’ve actually used the brownie to make dairy after ice cream sandwiches. Great way to utilize aquafaba!
Hi Allyson, we’re so happy you enjoyed it! Thanks for leaving a review :)
Had to wait until I had aquafaba to make this. Totally worth the wait. I was so desperate to eat these that I forked some out of the tin and burnt the inside of my mouth. No regrets. Absolutely delicious.
I had brine aquafaba so I didn’t add any salt to the batter, and they came out great.
Wow!! These are amazing. I decided to try this recipe for a party to meet the needs of gluten free and vegan family members. I substituted the flour with gluten free all purpose baking flour and this recipe does not disappoint. The consistency, fudgy, dark chocolate flavor that makes everything a brownie should be.
Your positive feedback is the best reward for our hard work. We are glad the recipe worked for people of all dietary needs! Thank you for the comment, Lisa!
Hi Nisha,
Do you think that I could use GF flour in place of regular flour? Which kinds (blends), I have them all.
Thank you,
Jeanie
Hi Jeanie, yes you can! 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. Hope that helped!
Help! These taste divine but the texture was quite dry and crumbly. I only baked for 15 minutes as I used a brownie tin with individual squares (approx 2” x 2” each) but they were super crumbly and fell apart. Any tips??!! I used the grams measurement with a digital scale as I’m in the UK.
I think either still overbaked (sometimes a few minutes is too much) or you made a measuring error maybe? Mine were not at all dry and crumbly. (Only on the edges as it should).
These were some of the best brownies I have ever had!! They literally melt in your mouth.
Rae, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the brownies.
Can I leave the Espresso and coffee powder out? What else can I use instead?
The espresso isn’t absolutely necessary however, if you have it, it adds a richness and depth to the flavor of chocolate. Her note above says that you can sub in instant coffee though. If you are avoiding the caffeine then, just use a decaf version.
Hi Sunshine, you can leave the espresso/coffee powder out, it’s an optional ingredient. It deepens and intensifies the chocolate flavor without making the brownies taste like coffee. There’s no real substitute, but the brownies will still be great without the espresso powder.
Made these yesterday for the first time and it will NOT be the last time. Took them to a yoga gathering and they were devoured. I took the liberty of adding a sprinkling of cinnamon b/c I love all things chocolate w/ a touch of cinnamon. They are the definition of ooey gooey deliciousness.
Hi Kimi, thank you so much for your kind review!
Hello Nisha!
I am having some trouble with this recipe and I know I’m doing something wrong, but I cannot figure it out. I have made this recipe 6 times, and each time the brownies sank badly. I thought I was over mixing the batter, so I lightened up, but they still fell. I realized that my oven is 10 degrees lower than the temp at which it is set, so I adjusted the temp using my oven thermometer, and I watched them bake the entire time – they started falling near the end of the bake. So now I’m wondering if I’m over-whipping the aquafaba. I’m whipping it in my tabletop mixer, high speed for 3 minutes. I’ll try 2 1/2 minutes, next. I like this recipe and how the brownies taste, and the shiny top is beautiful. I see yours pictured and in the video, and feel sad that mine aren’t coming out right. Any suggestions would be greatly appreciated! Thank you!!!!
Hi Sandy, I’m glad the brownies still tasted good, we’d love to help with the brownies sinking. Please be sure to check out the tips section and frequently asked question sections, they hold so much good information and answers! While it is normal for the edges of these brownies to be slightly more raised than the middle, we haven’t experienced the brownies sinking.
Here are a few additional thoughts that might help you troubleshoot.
1. Using a square metal baking pan is important because metal pans are better conductors of heat compared to glass pans. They heat up and transfer heat more quickly and evenly throughout the dish, which results in more even browning of the baked goods. Glass dishes heat up more slowly and distribute heat less evenly, which can lead to slower and less uniform baking. I’m not sure if you’re using a glass pan or not, but this is an interesting read! https://handletheheat.com/glass-vs-metal-pan/
2. Over-whipping is unlikely the cause of the brownies sinking. Whipping aquafaba incorporates air and creates a light and fluffy texture, and because it has a different protein structure than an egg, it should not cause collapsing like an egg white can.
3. The suggested baking time in this recipe is 34-37 minutes, and can vary depending on individual ovens. Since you noticed the sinking occurring near the end of the bake, it’s possible that the brownies are slightly underbaked. Consider extending the baking time by an additional 5 minutes w/o opening the oven door (to avoid losing heat). Check with a toothpick in the center to come out with a few moist crumbs (or sometimes thick melted chocolate!). It’s better to slightly overbake than underbake to ensure the brownies set properly. Don’t slice them until they’re completely cool.
4. You mentioned your oven runs 10 degrees lower than the set temperature. If your oven’s temperature fluctuates during baking or has hot spots, it can affect the overall rise and structure of the brownies. To help more even baking, use an oven thermometer to monitor the temp. Additionally, try rotating the pan halfway through baking to promote even heat distribution.
5. It’s important to be gentle when folding the wet and dry ingredients together. Overmixing can lead to excessive gluten development in the flour, resulting in a denser and more sunken texture.
I hope your next batch of brownies turn out beautifully!
I whisked my aquafaba for almost a quarter of an hour, 3 minutes would not have been enough for me. Maybe underwhipping is the answer
This is my go to brownie recipe – have made them 5+ times and never any issues! I’m not vegan but pull these out as a showstopper for all my vegan friends, and the non-vegans can’t believe how good they are either (plus I love seeing the expressions when I mention the chickpea water!) If making just for myself I swap the dark choc chunks out for non-vegan chocolate instead and they still work perfectly! Definitely recommend refrigerating overnight before you eat – it makes the texture so incredibly fudgy. Thanks for such a great reliable recipe that vegans and non-vegans can enjoy!
Thanks for such a thorough review, Dannielle. It makes us happy to know you love the recipe enough to share it with so many others. :)
So so good! I followed the recipe as directed and they came out incredibly good! I am new to the vegan lifestyle, my family is still resistant. Finding amazing recipes like this sure helps. These are better than my non-vegan dark chocolate brownie recipe!
Your positive feedback is the best reward for our hard work. Thank you, Beth!
Dear Nisha, that’s really the best recipe ever and so easy and fast! Thanks a lot and many greetings from Bavaria/Germany. Where the Brownies are everybodys favourit.
It’s so great to hear you’re such a fan of the recipe, Tanja! 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!
Oh Nisha!!! I’m so sad. I followed the recipe to perfection. But I reduced the heat in my oven and reduced the cooking time by 11 mins as my oven runs hot. I have crunchy crumbly chocolaty charcoal!! After all the good reviews I decided to bake these for the Kings Coronation party tomorrow. Serves me right for not doing a trial run! Not your fault of course. But I think my oven may be powered by the flames of hell !!! (I’ll try again another time, as it did look promising) The one star is for my oven, not your recipe!
Hi Diana, we are sorry to hear the recipe didn’t turn out as expected. Unfortunately when you mess with the temperature and cook time, things can begin to go awry. Have you thought of buying an oven thermometer? We highly suggest using one to make sure your oven is at the right temperature for baked goods.
We hope you can get the recipe just right next time, sorry again for any issues you had!
The one star still brings the total for this receipe down, and this is a fantastic one! So wrong to put one star because you burned the brownies. These turned out perfectly for me and my whole family loves them. It’s important for brownies or any baked good to keep an eye on while baking. The issue is the quality of your oven, definitely not the quality of this recipe! Five stars from us!
Thanks for that, Beth! :)
This recipe is amazing. Who leaves a 1 star review for their oven when the stars are for the recipe. Some people bewilder me.
Why would you let her rating go down because of something that’s not her fault? Cannot understand
I only have a 9×13 metal pan or an 8×8 glass dish. Should I double the recipe and use the big dish or use the small glass one?
Hi Nicole, we recommend following King Arthur’s advice when using glass pans for baking: lower the oven temperature by 25°F from what the recipe calls for, and bake for perhaps 5 more minutes longer: https://www.kingarthurbaking.com/blog/2018/03/29/glass-or-metal-or-stoneware#:~:text=The%20standard%20advice%20for%20baking,up%20to%2010%20minutes%20longer.