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
How is it in terms of sweetness? I no longer like overly sweet desserts.
Hi Sonia, these are pretty sweet (but also rich!), as most brownies are. If you want to try a more rich/decadent recipe that you can adjust the amount of sugar for without compromising on texture, try this vegan chocolate mousse!
They were really f good, however, i don’t understand how to get 12 portions, 8×8 pan 20cm is giving 9 portions, am i doing something wrong? :v
Hi Gianna, the great thing about brownies is that there’s no proper serving size – it’s how much you think is appropriate. You can cut the brownies into 4 rows and 3 columns, or 3 rows and 4 columns – that way you’ll get 12 brownies. They’ll of course be smaller than the brownies if you only cut into 9 slices, but the brownies are very rich so the smaller pieces are still satisfying.
These are truly the best! I made them a couple of times already <3
We’re over the moon to hear you enjoyed the recipe, Malwina. Thanks for your kind words!
made these over the December holidays and family is still talking about them. Absolute brownie perfection! I added vegan marshmallows to the top bc I was originally searching for a vegan s’mores brownie, but wow! this recipe is everything anyone could ever hope for a brownie!
Hi Debbie, Thank you so much for such a fantastic review! Appreciate you taking the time!
I can no longer get my fave vegan butter which was much healthier than most vegan butters. could I use coconut oil? or even a blend of cacao butter and coconut oil?
Hi Cherie, 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 also haven’t tried using cacao butter, and don’t think it would work as a great substitute. Sorry we couldn’t be of more help!
Unfortunately these came out like dry cake even with only baking for 25 minutes. I followed the instructions to the letter
Hi Sarah, sorry to hear that they didn’t turn out as they should have. Do you have and use an oven thermometer?
One of the main causes of dry brownies is overbaking. we 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. We 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.
We hope you’re able to able to figure it out so you can get the brownies just right next time!
These have become my go tos, and people at my office even request them whenever its been a while since I brought some in!
Love to hear it, Rachel! Thanks for sharing!
Hi! I love your recipes! My brownies sank, however. Any thoughts on what I did wrong?
Hi Annabelle, thank you for the compliment! We’d love to help you figure out why the brownies sank. 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!
For me they come out a bit different every time but two things stay the same: it’s deliciousness and chocolatiness. Everyone loves it!
Awesome, Aga. Thanks for your comment and for taking the time to review!
Can you sub Bob’s red mill all purpose gluten free flour for this recipe?
Hi Jenn, 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.
Dutch processed chocolate is actually less healthy. It removes the healthy antioxidants from the chocolate. It is the opposite if deep chocolatey – it is less chocolatey.
This site seems health oriented in other aspects, so I figured perhaps you had missed this information? I learned this on the Scharffen Berger chocolate tour, when the factory was in Berkeley, CA.
This recipe turned out excellent. Required about 12 extra minutes baking time but I have that trouble with the vegan butter I use so I think that was a “me problem”. The only criticism I have is the order of steps in the method – they seemed to be completely backwards. Combine the dry, whip the wet… THEN start the double broiler?? If I had looked ahead I would have gotten the double broiler going, then got the wet ingredients whipping and then sifted my dry. In this case because the double broiler was the last step I ended up having everything ready and then had to wait about 10 minutes for the chocolate butter to melt. Not a huge detriment, just something silly and avoidable. Excellent recipe – order of could steps could use some buttoning up.
Hi Johanna, we’re happy the brownies turned out well for you! The reason we saved the chocolate and butter melting towards the end is that in our numerous rounds of testing, we found that adding the melted chocolate while still warm to the aquafaba and then the dry ingredients resulted in a better texture. Also I’m not sure what type of double boiler or what level of heat you’re using, but I just made these brownies over the weekend and it took just 3 minutes for the chocolate to melt.
Can I use coconut sugar and cacao instead? Also what if I can’t find espresso powder? 😬 x
Not really sure what happened, I didn’t get that crinkle top and even with an extra 7 minutes they were underdone. Maybe because I used monk fruit instead of sugar? They do taste fantastic though!
Hi Lauren, yes that’s likely it. Sugar affects the texture of the finished product of baked goods. We’re glad you enjoyed the brownies otherwise!
I am American but have been living in Europe for 8 years. I recently made these brownies for some friends and this recipe blew all of us away! Truly gooey, chocolatey, and delicious! Now they want me to make them all the time (and I will happily oblige). Thank you for such a fantastic recipe!
We’re over the moon to hear everyone enjoyed the recipe, Elle. Thanks for your kind words!
Hello! I think this is the 10th time I´m making these brownies. I really love that recipe, and all of my (most non vegan) friends are also loving the brownies.
You are really talented, this is not the only recipe I constantly using :)
I always make one batch of these, divide them in small cubes and store it in the freezer. When I have a craving for something sweet I can just heat one brownie in the microwave and can enjoy them warm and yummy.
Thank you and greetings from germany!
Your review made our day, Tanja! Thank you for taking the time to share your thoughts and for trying out the recipe. Greetings from San Diego!
THE BEST brownies I have ever made. Better than non-vegan, better than bakery, better than box. They have the nice crackly top and a super fudgey interior. Thank you so much for this recipe. My favorite way to eat them is to freeze them, and let them sit out for 10-15 minutes before eating.
Your positive feedback is the best reward for our hard work. Thank you, Megan!
This is THE BEST vegan brownie recipe out there. I almost gave up on making vegan brownies because nothing was good and I found your recipe. It’s seriously good. Perfect texture and even chewy! Thank you so much for sharing!
I have one question. If I make it gluten-free like how you indicated, oat flour and 1:1 gf flour, will it still have some chewiness? Cuz that’s the best thing for me! And do you think it’s ok to cut the recipe in half? Thank you very much!
Hi Lisa, yes they are still quite chewy! We recommend letting them rest until completely cool so they have time to set up, and they’ll be even chewier if you refrigerate them.
I don’t know how to cut the recipe in half though because you need a square baking pan, and as far as I know, there aren’t any baking pans that are the equivalent of half of an 8×8” pan. If you cut the recipe in half and bake it in an 8×8 pan, it will come out very thin and not as intended (and the baking time will be significantly different).
Unbelievably tasty brownies. If you can hold out, they become even tastier after a couple days and more chewy, especially when kept in the fridge. 100% recommend this – it’s so easy to make and guaranteed happiness :)
Thank you for your lovely comment, Amy! It makes us happy to know that you enjoyed the brownies.
Hello! Long-time cook of your savoury recipes but this was my first go at a dessert recipe. These were excellent. As always your instructions were very clear. I’m here to say that these are more flexible than you’d imagine. 1) I was THAT baker who had conjured, in her head, an almost-full pot of espresso powder in her cupboard. Was it there? No. it was not. Was I going to go back to the shops in the English rain to buy espresso powder? No I was not. I don’t doubt the espresso powder makes these even better but please know they are also delicious without. 2) I was THAT baker whose oven is on the blink and therefore was guessing the temperature. I do not own an oven thermometer. I erred on the side of underbaking and structurally they are still excellent. So I think there’s more flexibility than you might imagine with the baking time/temp. These are a really great recipe and a delicious brownie – I’m on my fourth, what, it’s December – thank you so much.
Your review made our day, Anna! It’s so great to know the recipe went well for you.
Thank you for taking the time to share your thoughts and for trying out the recipe.