Who says you can’t have rich, fudgy, and utterly delicious brownies on a vegan diet? This best vegan chocolate brownie recipe is here to prove just that.
Whether you’re a longtime vegan, trying to reduce your dairy intake, or simply looking for a healthier dessert option, these brownies will satisfy your chocolate cravings without compromising on taste or texture.
Made with wholesome plant-based ingredients, these brownies are incredibly easy to make and perfect for any occasion. From casual family gatherings to festive celebrations, their deep chocolate flavor and gooey center will impress even non-vegans.
Plus, this recipe uses simple pantry staples, so you can whip up a batch anytime the mood strikes.
If you love desserts that are indulgent yet mindful, dive into this recipe and discover how vegan baking can be both delicious and rewarding. And while you’re here, explore some other tasty plant-based recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or refreshing ideas like Lipton Vegetable Dip Recipe: Easy Party Favorite.
Why You’ll Love This Recipe
This vegan chocolate brownie recipe stands out because it combines fudgy texture with a rich chocolate punch, all without using eggs, dairy, or any complicated substitutes. The secret lies in a perfectly balanced blend of flaxseed meal as an egg replacer, high-quality cocoa powder, and a touch of coconut oil that adds moisture and depth.
You’ll also appreciate how versatile this recipe is. You can easily add your favorite nuts, dairy-free chocolate chips, or even swirl in some peanut butter for extra indulgence.
Best of all, these brownies are naturally vegan, dairy-free, and can be made gluten-free if you swap in gluten-free flour.
If you’re interested in exploring more wholesome vegan desserts, don’t miss our Vegan Soft Serve Recipe: Creamy, Easy, and Delicious Idea for a perfect dairy-free frozen treat.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 cup (125 g) | Use gluten-free flour to make it gluten-free |
| Cocoa powder | ⅓ cup (35 g) | Unsweetened, preferably Dutch-processed |
| Flaxseed meal | 2 tbsp | Mixed with water to replace eggs |
| Warm water | 5 tbsp | For flax egg |
| Sugar | 1 cup (200 g) | Use organic cane sugar or coconut sugar |
| Baking powder | 1 tsp | Leavening agent |
| Baking soda | ½ tsp | Helps rise |
| Salt | ¼ tsp | Enhances flavor |
| Vanilla extract | 1 tsp | For aroma and flavor |
| Coconut oil | ⅓ cup (75 ml) | Melted, or use any neutral oil |
| Plant-based milk | ¼ cup (60 ml) | Almond, soy, oat, or your favorite |
| Dairy-free chocolate chips | ½ cup (90 g) | Optional, for added texture |
Equipment
- 9×9 inch (23×23 cm) baking pan
- Mixing bowls (medium and large)
- Whisk or fork
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Cooling rack
- Oven
Instructions
- Prepare the flax egg: In a small bowl, combine the flaxseed meal with warm water. Stir well and let it sit for about 5-10 minutes until it thickens and becomes gel-like.
- Preheat your oven to 350°F (175°C). Grease your baking pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and a smooth batter.
- Combine wet ingredients: In a separate bowl, whisk the thickened flax egg with the sugar, vanilla extract, melted coconut oil, and plant-based milk until smooth and well blended.
- Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold everything together. Mix just until combined — do not overmix to keep the brownies tender.
- Add chocolate chips: If using, fold in the dairy-free chocolate chips for extra melty pockets of chocolate throughout the brownies.
- Bake: Pour the batter into your prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool: Allow the brownies to cool completely in the pan on a cooling rack. This helps them set and makes cutting easier.
- Serve and enjoy: Slice into squares and savor the rich, fudgy texture. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Tips & Variations
“For even fudgier brownies, try adding 2 tablespoons of unsweetened applesauce or mashed banana to the wet ingredients — it boosts moisture naturally without changing the flavor too much.”
If you want to add some crunch, sprinkle chopped walnuts, pecans, or almonds on top before baking. For a nut-free version, pumpkin seeds work wonderfully.
You can also swirl in a few tablespoons of peanut butter or almond butter just before baking for a luscious marbled effect. This adds richness and a hint of nutty flavor that pairs perfectly with chocolate.
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your baking powder is gluten-free as well.
To increase the protein content, try adding a tablespoon of vegan protein powder (chocolate or unflavored) to the dry ingredients.
Craving more vegan dessert inspiration? Check out our Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat for a delightful French twist or explore savory options like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas to round out your plant-based meals.
Nutrition Facts
| Nutrient | Amount per Serving (1 brownie) |
|---|---|
| Calories | 180 kcal |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 27 g |
| Fiber | 3 g |
| Sugar | 18 g |
| Protein | 2 g |
| Sodium | 110 mg |
Note: Nutrition values are approximate and may vary based on the specific ingredients and brands used.
Serving Suggestions
These vegan brownies are delicious on their own but can be taken to the next level with some creative serving ideas.
- Top warm brownies with a scoop of vegan vanilla ice cream and a drizzle of dairy-free chocolate sauce for a decadent dessert.
- Serve alongside fresh berries or a fruit compote to add a refreshing contrast to the rich chocolate.
- Dust with powdered sugar or cocoa powder for an elegant presentation, perfect for special occasions.
- Pair with a hot cup of coffee, tea, or a rich vegan hot chocolate for cozy moments.
- For a party, cut the brownies into bite-sized squares and serve with skewers or toothpicks for easy snacking.
Conclusion
With this best vegan chocolate brownie recipe, you don’t have to sacrifice flavor or texture when choosing plant-based desserts. The fudgy, chocolatey goodness delivers the perfect balance of indulgence and wholesome ingredients, making it a staple recipe for any vegan or health-conscious baker.
Easy to customize and quick to prepare, these brownies are sure to become your go-to treat whether you’re baking for family, friends, or yourself. Remember, vegan baking is all about experimenting and enjoying the process, so don’t hesitate to try different add-ins or flour blends.
Hungry for more? Explore our wide range of vegan recipes like the hearty Vegetarian Swiss Chard Recipes for Healthy Meals or the comforting Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to keep your culinary journey exciting and delicious.
📖 Recipe Card: Best Vegan Chocolate Brownie Recipe
Description: Rich and fudgy vegan chocolate brownies that are easy to make and delicious. Perfect for satisfying your chocolate cravings without any animal products.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 12 brownies
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup melted coconut oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Add applesauce, melted coconut oil, almond milk, and vanilla extract; mix until smooth.
- Fold in vegan chocolate chips.
- Pour batter into a greased 8×8 inch baking pan.
- Bake for 30 minutes or until a toothpick comes out with moist crumbs.
- Let cool before cutting into 12 squares.
Nutrition: Calories: 180 kcal | Protein: 2 g | Fat: 10 g | Carbs: 22 g
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