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
- 1/2 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these gluten-free using Bob’s Red Mill 1:1, and while they did take longer to bake (about 15 minutes more, and I’ll try adding another 5 next time), they’ve turned out exactly as you describe — incredibly fudgy. This is my partner’s preferred brownie texture by far, and it works well, as the edges are good and crispy. I love edges, he loves the gooey middle, we’re both pretty happy. As a celiac baker, I think that this would work with most gf mixes that contain a stabilizing gum (xanthan or guar) but not as well with a gum-free mix. Glad to have a more fudgy brownie! I just wish I’d had some coconut milk ice cream!
Good to know about the extra bake time with gf flour!
Absolutely smitten by these brownies. Brought these to a (socially distanced potluck) and they were demolished in a flash. My coworkers could not believe they were vegan.
I don’t normally do this but just wanted to add my voice to the chorus – this recipe is exceptional. I’ve never had vegan brownies that have come anywhere close to this good before. Just incredible.
I made this exactly as written, and it was great! Very, very rich. One thing I would note is that I left it in too long because I was waiting for “a toothpick inserted in the middle comes out with some moist crumbs attached”. It never got there– there were globs of batter on my toothpick. I eventually just took it out anyway, but it was probably overbaked by 5 minutes. The minute range you gave was probably correct for me, but the indicator wasn’t. Lesson learned… err on the side of underbaking when it comes to brownies. Thanks for the recipes!
Same thing happened to me except I left mine in until I got the gooey crumbs but the bottom and edges ended up a little burnt. So bummed.
Would I be able to add walnuts into this, I don’t want to add the extra chocolate chips as it would be too sweet. Would 100 grams of walnuts hold up?
they are sooo delicious I’m impressed. Thank you for creating this recipe, I’ve been craving a vegan brownie like this for a very long time!
I just found them a bit too sweet, probably the amount of sugar is needed to build the egg consistency with the aquafaba but I’ll try to reduce the amount of sugar next time, let’s see how it goes!
I just made these and was so disappointed, hoping for some assistance. I followed the recipe exactly, even weighed the dry ingredients in grams. I used Earth Balance sticks. The brownies were very gooey after 45 mins of baking. I finally took them out around 1hr 15 mins and they are still gooey. The top looks great but there is oil coming out at the bottom and edges. Any ideas what could’ve happened? The only things I could think – does it matter how long you beat the Aquafaba for? Could I have beaten too long? And/or should you let the chocolate/butter mixture cool before mixing into the sugar mixture? I’ve been searching for vegan brownie recipes for years and was really hoping this might be the one! I’ve had the issue with the oil separating and coming to the top/out the bottom or sides before, not sure what I could change.
Mine did the exact same thing. I live in high altitude. Not sure that was the difference. But anyways, I’m going to try it again, cutting back on the butter. They were too oily. It was sad though because with all that chocolate they weren’t cheap to make!
Dang. I trust this site with my life for recipes!! I made this for the first time for an event and the same thing happened to me. They’re too hard on the outside and way too soft/gooey/oily on the inside.
This one was sadly a miss for me and now I don’t have a dessert to bring. Maybe I’ll break them up and put them in some vegan ice cream, blizzard style.
Stumbled on this recipe again. Would love to try again if anyone can give me some tips in response to my comment?
Hi Carla, I’m sorry to hear the brownies didn’t turn out as expected. Let’s troubleshoot this together!
(1) The brownies are meant to be fudgy, but they should be set once cooled. If they were still very gooey after over an hour of baking, it could be due to oven temperature.
Have you checked if your oven runs cooler than the displayed temperature? An oven thermometer might help, and I’m assuming this is the #1 culprit. We love this oven thermometer, which clips to the outside of your oven and shows you the internal temperature: https://www.thermoworks.com/dot/?gad_source=1&gclid=CjwKCAiA9IC6BhA3EiwAsbltOEYYqaTmmUBvm7SUPQFYmM-m_wFC2bCPg1qr9BGZV3b2vDSksx631hoCGKMQAvD_BwE
(2) The aquafaba’s consistency is crucial – it should be whipped until it forms soft peaks but not stiff peaks. Over-whipping can make it more difficult for the ingredients to emulsify properly, which might cause the oil to separate.
(3) Allowing the chocolate/butter mixture to cool slightly before mixing is also essential. It can be warm, but if it’s hot, it can destabilize the emulsion and lead to separation.
(4) Earth Balance works well, but sometimes different batches or types of vegan butter can have slight variations in water or oil content, which could contribute to separation. If you decide to give the recipe another try, we recommend trying out Violife butter (our favorite for baking). Please let us know how it goes!
These are the best brownies I’ve ever had period. So fudgey, chocolatey, and insanely delicious. I made them for my vegan friend’s birthday and she loved them!
Cant wait to make these. Has anyone tried using a low carb sweetener such as erythritol or lakanto instead of sugar?
Amazing, out of this world!! The extra chocolate chips added an extra oomph of goodness. Any storage tips?