These decadent vegan brownies prove you don’t need eggs or dairy to create the ultimate chocolate indulgence. Rich, fudgy, and impossibly moist, these vegan brownies deliver all the satisfaction of traditional brownies while being completely plant-based. Perfect for vegans and chocolate lovers alike, this recipe creates the most deliciously dense and chewy treats you’ll ever taste.
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients for Perfect Vegan Brownies
Dry Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Unsweetened cocoa powder | 1/3 cup |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Unsweetened applesauce | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Vanilla extract | 1 tsp |
| Non-dairy milk | 3 tbsp |
Mix-ins
| Ingredient | Amount |
|---|---|
| Vegan chocolate chips | 1/2 cup |
| Chopped walnuts (optional) | 1/3 cup |
Detailed Step-by-Step Instructions for Beginner Vegan Brownies
Phase 1: Kitchen Preparation (5 minutes)
- Set your oven to preheat at 350°F (175°C). Turn the oven dial or press the digital controls to this exact temperature. Most ovens take 10-15 minutes to fully preheat, so start this first. Why this temperature? 350°F bakes the brownies evenly without burning the edges while keeping the center perfectly fudgy.
- Prepare your 8×8-inch baking pan with parchment paper. Cut a piece of parchment paper larger than your pan. Place it inside, pressing it down into all corners. Let the excess paper hang over the sides like handles – this makes removing your vegan brownies super easy later. Beginner tip: If the paper won’t stay down, lightly spray the pan first to help it stick.
- Lightly grease the parchment paper surface. Use cooking spray, or dab a paper towel in oil and wipe the parchment. This prevents any sticking whatsoever. Pro tip: Even though parchment is non-stick, this extra step guarantees perfect release.
Phase 2: Preparing the Dry Mixture (5 minutes)
- Get out your largest mixing bowl. You’ll need room to mix without flour flying everywhere. Place it on a stable, flat surface where you can comfortably work.
- Measure your flour correctly. Don’t scoop the measuring cup directly into the flour bag – this packs too much flour and makes dense brownies. Instead, use a spoon to lightly fill your 1-cup measuring cup, then level the top with a knife edge. Visual cue: The flour should be just level with the rim, not mounded or packed down.
- Add cocoa powder to the flour. Measure 1/3 cup cocoa powder the same way as flour – spoon it in and level. Quality check: Good cocoa powder should be dark brown and smell rich, not dusty or bland.
- Combine both sugars. Add 3/4 cup granulated sugar and 1/4 cup brown sugar to your bowl. Why both sugars? Granulated sugar creates structure, while brown sugar adds moisture and deeper flavor to your vegan brownies.
- Add baking powder and salt. Measure 1 teaspoon baking powder (make sure it’s fresh – it should fizz when mixed with water) and 1/2 teaspoon salt. Salt’s job: It enhances chocolate flavor dramatically.
- Whisk everything together thoroughly. Use a wire whisk to blend all dry ingredients for about 30 seconds. Visual check: No white flour streaks should remain, and the mixture should be uniformly brown. If you see cocoa clumps, whisk longer or push them against the bowl sides with your whisk.
Phase 3: Creating the Wet Mixture (4 minutes)
- Get a medium-sized mixing bowl. This keeps wet and dry ingredients separate until the perfect moment to combine them.
- Measure applesauce carefully. Use exactly 1/2 cup unsweetened applesauce. Beginner note: Sweetened applesauce will make your brownies too sweet and affect texture. Check the label to ensure it says “unsweetened.”
- Add oil to the applesauce. Measure 1/4 cup vegetable oil and pour it over the applesauce. Oil selection tip: Neutral oils like vegetable, canola, or light olive oil work best. Avoid strong-flavored oils.
- Pour in vanilla extract. Add exactly 1 teaspoon pure vanilla extract. Quality matters: Real vanilla extract creates much better flavor than imitation vanilla.
- Add non-dairy milk last. Measure 3 tablespoons of your chosen non-dairy milk. Milk options: Unsweetened almond, soy, or oat milk all work perfectly. Room temperature milk mixes more easily than cold.
- Whisk wet ingredients until completely smooth. Whisk vigorously for 30-45 seconds until you can’t see any oil separation. Visual cue: The mixture should look creamy and uniform, like a thick sauce.
Phase 4: Combining Wet and Dry Ingredients (4 minutes)
- Create a well in your dry ingredients. Use a large spoon to make a crater-like depression in the center of your flour mixture. Why this technique? It prevents flour from flying everywhere when you add liquids.
- Pour ALL wet ingredients into the well at once. Don’t pour gradually – add the entire wet mixture into the center depression you created. Timing tip: Having everything ready makes this step smooth and quick.
- Start mixing from the center outward. Use a rubber spatula to gently fold from the bottom center of the bowl, bringing mixture up and over. Critical technique: Don’t stir in circles like cake batter. Instead, use a folding motion – scrape the bottom, lift up, and fold over the top.
- Continue folding until just combined. Mix only until you can’t see dry flour patches. Warning sign: Stop immediately when the mixture looks uniform. What overmixing looks like: If you mix too long, the batter becomes thick and gummy, creating tough vegan brownies instead of fudgy ones.
- Check batter consistency. The mixture should be thick like frosting but still spreadable. Texture goal: Think of thick chocolate cake batter. If it’s too thick to spread easily, add 1 tablespoon non-dairy milk and fold gently 2-3 times.
Phase 5: Adding Mix-ins (3 minutes)
- Measure chocolate chips. Add exactly 1/2 cup vegan chocolate chips. Vegan check: Regular chocolate chips often contain milk. Look for brands labeled “dairy-free” or “vegan.”
- Add nuts if using. Chop walnuts into roughly 1/4-inch pieces and measure 1/3 cup. Nut tip: Toasting nuts for 3-4 minutes in a dry pan first adds incredible flavor.
- Fold in mix-ins gently. Use the same folding technique as before, giving just 4-5 folds to distribute evenly. Don’t overmix: Mix-ins should be evenly scattered throughout, not clumped in one area.
Phase 6: Baking Your Vegan Brownies (25 minutes)
- Transfer batter to prepared pan. Scrape every bit of batter from your bowl using a rubber spatula. Getting it all: The spatula should come out almost clean.
- Spread batter evenly. Use an offset spatula or the back of a spoon to smooth the top surface. Technique: Start from one corner and spread toward the opposite corner, maintaining even thickness. Thickness check: The batter should reach all corners and be level across the top.
- Give the pan a few taps. Lift the pan 2 inches above your counter and tap down firmly 2-3 times. Why this works: This releases air bubbles and settles the batter into an even layer.
- Place in the center of your preheated oven. Use the middle rack position for most even heating. Oven check: Your oven should be fully preheated – most ovens beep when ready.
- Set timer for 22 minutes. Start checking at 22 minutes, but your vegan brownies might need up to 25 minutes total. Don’t open the oven door for the first 20 minutes – this causes temperature fluctuations.
- Test for doneness properly. Insert a toothpick 1 inch from the center (not dead center). Perfect doneness: The toothpick should come out with a few moist, chocolatey crumbs clinging to it. Not done: Wet batter on the toothpick means bake 2-3 more minutes. Overdone: A completely clean toothpick means they’re getting too dry.
- Look for visual cues. The surface should appear set with a slight shine, and the edges will start pulling slightly away from the pan sides. Color check: The top should be matte brown, not shiny black.
Phase 7: Cooling Process (30+ minutes)
- Remove from oven immediately when the toothpick test shows moist crumbs. Place the pan on a wire cooling rack or stovetop.
- Let cool completely in the pan. This is the hardest part – waiting! Why cooling matters: Hot brownies are soft and will crumble when cut. Patience pays off: Properly cooled vegan brownies slice into perfect, fudgy squares.
- Test readiness for cutting. After 30 minutes, gently press the center with your finger. Ready to cut: The surface should feel firm and spring back slightly. Still too warm: If your finger leaves an indent, wait another 15 minutes.
- Remove from pan using parchment handles. Lift the brownies out by grabbing the overhanging parchment paper. Gentle technique: Support the bottom with your other hand to prevent breaking.
Chef’s Notes for Perfect Vegan Brownies
• Applesauce substitution magic: The applesauce replaces eggs while keeping these vegan brownies incredibly moist. It also adds natural sweetness and helps bind everything together without any eggy flavor.
• Oil selection matters: Neutral oils like vegetable or canola work best for these vegan brownies. Avoid olive oil as it can create an off-flavor in chocolate desserts.
• Cocoa powder quality: Use high-quality unsweetened cocoa powder for the richest chocolate flavor. Dutch-processed cocoa creates even deeper taste in your vegan brownies.
• Don’t overbake warning: These vegan brownies continue cooking from residual heat after removal. Slightly underbaked is better than dry and crumbly.
Nutrition Per Serving
- Calories: 285
- Protein: 4g
- Carbohydrates: 52g
- Fat: 8g
- Fiber: 3g
- Sugar: 38g
Delicious Vegan Brownie Variations
Double Chocolate Vegan Brownies
Add an extra 2 tablespoons cocoa powder and increase chocolate chips to 3/4 cup for ultimate chocolate intensity. These pair perfectly with the vegan aesthetic lifestyle.
Peanut Butter Swirl Brownies
Swirl 3 tablespoons natural peanut butter into the batter before baking. Create marble patterns with a knife for beautiful presentation in your vegan brownies.
Espresso Vegan Brownies
Add 1 teaspoon instant coffee powder to enhance chocolate flavor. The coffee won’t make them taste like coffee – just deeper chocolate notes.
Mint Chocolate Brownies
Replace vanilla with peppermint extract (use only 1/2 teaspoon) and add green food coloring. Perfect complement to a wholesome vegan breakfast recipe meal plan.
Storage & Reheating Your Vegan Brownies
Room Temperature: Store covered for up to 4 days. Use airtight container to maintain moisture in your vegan brownies.
Refrigerated: Keep for up to 1 week wrapped tightly. Bring to room temperature before serving for best texture.
Frozen: Wrap individually and freeze up to 3 months. Thaw overnight in refrigerator.
Reheating: Microwave individual squares for 10-15 seconds to restore fudgy warmth.
Troubleshooting Guide for Vegan Brownies
Problem: Brownies are too dry
Solution: You likely overbaked them. Next time, remove when toothpick has moist crumbs. Also check that your cocoa powder is fresh and your vegan brownies aren’t sitting in a too-hot oven.
Problem: Brownies are too dense
Solution: Overmixing developed the gluten. Fold ingredients just until combined, leaving some streaks of flour visible in your vegan brownies batter.
Problem: Uneven baking
Solution: Your oven has hot spots. Rotate the pan halfway through baking time for more uniform results in your vegan brownies.
Problem: Brownies stick to pan
Solution: Always use parchment paper with overhang. Let them cool completely before attempting removal from your vegan brownies.
Problem: Not sweet enough
Solution: Different brands of cocoa powder vary in bitterness. Add 2 tablespoons more granulated sugar next time you make vegan brownies.
Equipment Essentials
- 8×8-inch baking pan
- Large mixing bowls (2)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Wire cooling rack
Shopping List
Baking Aisle
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Brown sugar
- Baking powder
- Vanilla extract
- Vegan chocolate chips
Pantry Staples
- Vegetable oil
- Salt
Refrigerated Section
- Unsweetened applesauce
- Non-dairy milk (almond, soy, or oat)
Optional Additions
- Chopped walnuts
- Parchment paper
Success Secrets for Amazing Vegan Brownies
- Measure flour correctly: Spoon flour into measuring cup and level with a knife. Scooping directly creates dense vegan brownies.
- Room temperature ingredients: This ensures proper mixing and prevents lumps in your final vegan brownies.
- Don’t skip the cooling: Cutting warm brownies creates crumbly messes. Patience yields clean, fudgy squares.
- Test doneness properly: Insert toothpick 1 inch from center, not dead center. Center takes longest to set in vegan brownies.
- Quality chocolate chips: Choose brands specifically labeled vegan. Some regular chocolate chips contain milk derivatives that aren’t suitable for vegan brownies.
These vegan brownies prove that plant-based baking can be just as indulgent and satisfying as traditional recipes. The secret lies in the perfect balance of moisture, sweetness, and rich chocolate flavor that will have everyone asking for seconds!
