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Brownies are the great dessert fail-me-not. These melt-in-your-mouth fudgy and outrageously chocolaty Vegan Brownies are THE brownie of the moment. They’re made without butter or eggs and contain a number of healthy ingredients, but they taste so sublimely rich, even non-vegans will find themselves polishing every crumb from the plate!

Chewy and moist chocolate vegan brownies with chocolate chips

Of all of the healthy desserts in my recipe index and cookbook, fudgy brownies are the sweet treat I bake most.

This healthy vegan brownie recipe was originally conceived as a mix between my favorite brownie recipe of all time (which is in my cookbook!), and my ever-reliable, always delectable One Bowl Brownies.

I decided to see if I could develop a one-bowl brownie recipe that was

  • fudgy and rich but didn’t call for any dairy (i.e. no milk or butter) or eggs,
  • healthy,
  • don’t call for specialty ingredients (like the almond flour in Healthy Brownies)
  • and quick and easy to whip up. (I love these Black Bean Brownies, for example, but they do take some extra effort.)

Ta-da!

These vegan brownies are THE ONE. They turned out to be the best fudgy vegan brownies ever.

Healthy vegan brownies with chocolate chips

5 Star Review

“Best brownie I’ve ever had. Love the consistency and the taste. I’m gonna do this again and again and again.”

— Serena —

Why This is the Best Vegan Brownie Recipe

If you need a little more convincing to fully embrace these vegan brownies, here are more reasons why I think they’re so great.

  • Simple Ingredients. Out of milk or eggs? No problem!
  • Melt-in-Your-Mouth Texture. These brownies have very little flour and lots of cocoa powder, meaning they’re intensely chocolaty and will melt right in your mouth. (To those of you more in the fudgy/chewy brownie camp, I’ve got you. I added a hefty helping of chocolate chips to this recipe, giving them more oomph.)
  • Quick. If you’re in a hurry and need a brownie pronto (who doesn’t?), this recipe is up to the task.
  • Made in ONE BOWL. Easy cleanup.

If you’ve only been making brownies from a mix until this point, I hope you’ll still give these homemade vegan brownies a try.

No store-bought box can compete with the brownies you bake from scratch.

Conclusion: you don’t need to search for a vegan brownies mix (or any other mix). Make this recipe instead!

A baked chocolate dessert studded with chocolate chips

How to Make Vegan Brownies

Whether or not you are vegan, you’ll love this recipe’s simple ingredient lineup and the splendidly chocolaty results!

I bet you have everything you need to make them on hand RIGHT NOW!


The Ingredients

  • Cocoa Powder. The best and easiest way to achieve major chocolate flavor. Plus, cocoa powder has a long shelf life, so if you add some to your pantry, you can make these vegan brownies over and over.
  • White Whole Wheat Flour. Whenever possible, I like to use whole wheat flour in baked goods. It brings added nutritional value like fiber and protein, which means I feel better about going back for brownie number two (and maybe three).
  • Applesauce. Figuring out how we can make brownies without eggs was the trickiest part of this recipe. Unsweetened applesauce turned out to be my answer! Like eggs, applesauce adds moisture and binds the brownies. As a bonus, since applesauce is low/no-fat, it makes the brownies healthier.

Tip!

No applesauce? Check out Sweet Potato Brownies, which use mashed sweet potatoes for moisture.

  • Canola Oil, Coconut Oil, or Melted Non-Dairy Butter. For simplicity, this recipe uses canola oil in place of the usual butter.

Substitution Tip

You can swap the canola oil for coconut oil or a non-dairy butter if you prefer.

  • Baking Powder. While not an ingredient used in all brownie recipes, here it’s needed for lift, especially since this recipe is made without eggs.
  • Brewed Coffee. Anytime you add coffee to a chocolate dessert, it intensifies the flavor of the chocolate (but it won’t make the brownies taste like coffee). For a less intense brownie, use water or your non-dairy milk of choice.
  • Chocolate Chips. An undeniably delicious addition to these vegan brownies. They also help create a chewier texture. Use vegan chocolate chips to ensure these stay dairy free.

The Directions

  1. Line a square baking pan with parchment paper, and coat the paper with nonstick spray.
dry ingredients in a bowl for healthy vegan brownies
  1. Combine the dry ingredients in a mixing bowl.
Wet ingredients being stirred into dry ingredients in a bowl
  1. Add the wet ingredients to the dry ingredients. Stir until incorporated and smoothly combined.
mixing chocolate chips in batter for the best vegan brownies
  1. Stir in the chocolate chips, then add the batter to the baking pan. Bake vegan brownies for 15 minutes at 350 degrees F. Let cool in the pan for at least 1 hour (or pop them in the refrigerator for an even better brownie experience). Slice and ENJOY!
Vegan brownies being cut into squares with a knife

Storage Tips

  • To Store. Store brownies in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to 5 days.
  • To Freeze. Place brownies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight.

Meal Prep Tip

To make sure you don’t need to sit around waiting for your coffee to cool before starting the brownies, make the brewed coffee 1 day ahead. Refrigerate it until you’re ready to start the recipe.

A close photo of moist, fudgy vegan brownies with chocolate chips

Leftover Ideas

Leftover brownies are a true treat. Gently heat one up in a bowl in the microwave, top it with a scoop of your favorite ice cream (for something vegan, check out Oat Milk Ice Cream), and enjoy pure bliss!

What to Serve with Vegan Brownies

  • Parchment Paper. A layer of parchment paper makes it easy to remove the brownies from the pan.
  • Baking Pan. This one (I own two of them!) makes perfect corners.
  • Rubber Spatula. Great for scraping brownie batter into the baking pan.

If you’ll excuse me, we have exactly one vegan brownie left in an undisclosed corner of the freezer, and I need to set it out for my after-dinner dessert…or (let’s be honest here), my afternoon snack!

If you try this recipe, please leave a comment to let me know how it turned out for you. Your comments and 5-star ratings are so important to my site, and they keep me going too.♥

Frequently Asked Questions

Can I Add a Frosting to Vegan Brownies?

If you’d like to make these brownies for a special occasion (or just want to make them extra decadent), you can top them with the scrumptious dairy-free fudge frosting in my Healthy Brownies recipe.

Are Vegan Brownies Healthy?

While still a dessert (so you can’t compare them to a salad), these brownies are healthy compared to most other recipes. This recipe uses lightened-up swaps (like applesauce and whole wheat flour) without sacrificing flavor.

Can I Use a Grain-Free Flour Instead?

No, I do not recommend swapping any grain-free flour for the regular flour, as the two react very differently in baking. If you’d like to make a dessert with almond flour, try my Almond Flour Cookies or Avocado Brownies. For a dessert with coconut flour, try my Coconut Flour Cookies. Or, try these Chickpea Blondies that use oats.

Vegan Brownies

4.74 from 65 votes
Thick, fudgy easy vegan brownies that taste decadent but use simple, healthy ingredients. Made without eggs or butter. Everyone loves them!

Prep: 15 minutes
Cook: 15 minutes
Total: 1 hour 30 minutes

Servings: 16 brownies

Ingredients
  


Instructions
 

  • Place a rack in the center of your oven and preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs 2 opposite sides like handles. Lightly coat the paper with non-stick spray. Set aside.
  • In a large mixing bowl, stir together the all-purpose flour, white whole wheat flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
  • Add the applesauce, coffee, canola oil, and vanilla. Whisk until smoothly combined.
  • Fold in the chocolate chips.
  • Scrape the batter into the prepared pan and smooth the top. Bake the brownies for 15 minutes, until the edges are set, the center looks slightly underbaked, and a toothpick inserted in the center comes out without any wet batter clinging to it (a few moist crumbs are fine). Place the pan on a wire rack and let cool for at least 1 hour (these actually taste even better refrigerated overnight if you can stand the suspense). Lift onto a cutting board using the parchment handles. Slice and serve.

Notes

  • TO STORE: Store brownies in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to 5 days.
  • TO FREEZE: Place brownies in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight.

Nutrition

Serving: 1brownieCalories: 139kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 1mgPotassium: 130mgFiber: 2gSugar: 13gCalcium: 37mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.74 from 65 votes (19 ratings without comment)

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131 Comments

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  1. Guests were pleased with the flavor of these brownies. I would only reduce the amount of coffee next time I indulge!5 stars

    1. Hello! I made these twice and they are delicious! I just had to cook them longer than in your instructions. Likely my oven. So yum with vegan vanilla ice-cream. A shame someone commented on it being hard to be vegan. Easiest and best decision of my life :) thank you for sharing your recipes!5 stars

  2. My batter came out so clumpy. I measured everything as you said. I used bobs red mill gluten free all purpose flour for both the 1/4 cup and 1/3. I did use avocado oil instead of canola and nutpods for the milk. Could that have been the issue? I can’t have canola oil because of inflammation and I’m allergic to coconut.

    1. Hi Kaya! I have not tested these with gluten free flour or nutpods, so it’s possible that one of those swaps caused the issue. Instead of the nutpods coffee creamer, I’d suggest using almond milk or regular dairy milk next time. I hope you were still able to enjoy them!

  3. If anyone is trying to make these gluten free, I followed the recipe with a few changes…
    1) used brown rice flour for whole wheat flour
    2) used all purpose gf flour (just the Walmart brand mix) for ap flour
    3) increased baking powder to 1 tsp5 stars

  4. Very tasty and recommend! Love them! I’m sure I will make them again!! I came from Linda Sun YouTube video and it’s not was a mistake!5 stars

  5. Hello Erin,

    I have made these umpteen times and they turn out superb each time ! I use homemade applesauce and I think that too makes a huge difference.

    Thank you so much for sharing this recipe :))

    If I wanted to make this in a larger pan this size,
    12 1/2 x 8 1/2 x 1 1/2 inches, should I double the recipe ? Also do I change the baking time ?

    1. Hi V, I’m so happy that they’ve been such a hit! I haven’t tried making these in a pan that size, so you’d be experimenting. You could try doubling the recipe to make sure the brownies aren’t too thin. If you decide to try it, I’d love to hear how it goes!

  6. These were NOT good, don’t know how it has so many good reviews. Bad flavour. This is why it’s hard to be vegan and make good tasting deserts :(

    1. Hi Angelica! I am sorry to hear that. It sounds like something definitely went wrong. Can I ask if you used whole wheat flour how old it is? Whole wheat flour can go rancid very easily and will make anything you bake with it bitter. Be sure to smell it. If it smells acidic or odd in anyway, it likely has gone bad. Also, if your coffee was very bitter that could throw it off too. Regardless, I am sorry to hear you were disappointed with these.

    2. These DO have a lot more chocolatey flavor, to me, even slightly bitter, but it’s why I love them. I bet if you did oatmilk or similar in place of the coffee and maybe add a hint more sugar, you’d get more towards what you’re taste is. If someone is used to really sweet, they might need to modify a bit.5 stars

  7. I made this recipe for the first time. I doubled it because I planned to serve them to a group luncheon. They were NOT a hit! Please tell me there is an error in the recipe above. It seems like too little flour & sugar, compared to the amount of cocoa powder listed. The brownies turned out with a nice texture, but the taste was awful. We needed a full glass of milk to wash them down. All you could taste was the cocoa powder! Is that how they’re supposed to taste?? Was it a bad idea to double the recipe?? Please help!

    1. I’m sorry you had trouble with these brownies, Lauren. The ingredient amounts are correct, and it’s so hard to say what might’ve gone wrong without being in the kitchen with you. Can I ask if you used whole wheat flour how old it is? Whole wheat flour can go rancid very easily and will make anything you bake with it bitter. Be sure to smell it. If it smells acidic or odd in any way, it likely has gone bad. Also, if your coffee was very bitter that could throw it off too. Regardless, I am sorry to hear you were disappointed with these.

  8. Hello again Erin :)

    Was hoping to try these out with peanut butter :))
    How would you recommend I do that?
    Peanut butter chips instead of chocolate chips?
    Or smooth peanut butter swirl on top?
    Or add smooth or crunchy peanut butter into the batter? Or any other way?

    Thank you 😊

    1. Hi V, I’ve never tested them with peanut butter, but you could experiment with it. You could definitely using peanut butter chips instead of chocolate chips to give it a different flavor. I have two other recipes that include peanut butter that you might be interested in: https://www.wellplated.com/maple-pecan-blondies/ or https://www.wellplated.com/vegan-protein-bars/ Hope that helps!

  9. Best brownie I’ve ever had. Love the consistency and the taste. Reading the reviews I was afraid that something could go wrong but it didn’t happen. I just added a bit more flour because I thought the batter was a bit too liquid (I end up using 90g all purpose flour) and it turned out super delicious. Thank you for the recipe! I’m gonna do this again and again and again :)5 stars

  10. Yum 😋 Turned out delicious. I followed the recipe except for adding a few crushed walnuts. Used 1/2 coffee 1/2 almond milk and I also made my own apple sauce which was still a bit lumpy but you couldn’t tell when cooked. Took a lot longer to cook than the recipe stated but worth the wait. Thanks, I’m making it again tonight for morning tea at work tomorrow.5 stars

  11. I normally love Well Plated recipes but these did not hit for me. I need a vegan brownie recipe for a party (one of the kids had an egg allergy) but it just didn’t turn out. Such a shame because the pictures look great.2 stars

    1. Hi Reyna! I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  12. Texture was nice but the amount of cocoa was too intense. The photos make it look milk chocolaty but it turned out very dark. I will reduce next time. I like the idea of using applesauce.4 stars

  13. This is honestly my favorite vegan brownie recipe to date. I make these all of the time for myself & my friends who have a tons of allergy restrictions!
    I use all AP flour, and substitute the oil for extra creamy oat milk (to make it more cake like). I also cook them for 30 mins (about double the recipe) because they’re always completely liquid when i follow the cooking time, but I recommend cooking them for as long as youd like to get your desired texture!

    These are definitely more of a “dark” chocolate brownie since there isnt much sugar, and the coffee brings out the chocolate flavor more. Perfect if you dont have a sweet tooth but crave some dessert!5 stars

  14. These were easy to make, quick to bake, and delicious after cooling but so fudgy and moist after a night in the fridge!! Saved to my recipe book – thank you!!5 stars

  15. Love this recipe and is now my ‘go to’ as well as sharing with friends and family. The brownies turn out delicious with the perfect texture and amount of sweetness!5 stars

  16. I’ve made these many times! I substitute all purpose gluten free flour (1/3 + 1/4) in place of the flour listed and they turn out great. Of course it changes the consistency, BUT they taste great. The chocolate flavor really comes through and I get a sort of fudgey texture. I’ve used just about every brand of all purpose gluten free flour and it was fine. Coconut oil gives a hint of flavor so sometimes I do that, sometimes canola or whatever is on hand. Also great with or without the chocolate chips. Non vegan people have been surprised to find out these were vegan when I bring them. So good. So easy too.5 stars

  17. Awful – I know the wheat flour was not the problem, so maybe the cocoa is too bitter. I used Hershey’s cocoa.1 star

    1. I’m sorry to hear you had trouble with the recipe, Paulina. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

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