You know what hits the spot absolutely every single time? Brownies. They are the great dessert fail-me-not. These super fudgy, melt-in-your-mouth, 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 (not to mention my cookbook collection and the internet at large), brownies are the sweet treat I bake most.

My style of craving dessert is such that, when I want a brownie, I wanted it 10 minutes ago. The fact that a pan of brownies can be in my oven 15 minutes from any given moment is certainly a heavy contributor towards their “most baked” ranking.

Of course, the whole messy/gooey/chocolaty thing brownies have going for them certainly adds to their appeal!

This healthy vegan brownie recipe was originally concepted as a mix between my favorite brownie recipe of all time (which debuts in my upcoming 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 still fudgy and rich likes these two favorites but that didn’t call for any dairy (i.e. milk or butter) or eggs.

I also wanted the recipe to be healthy, and it needed to be quick and easy to whip up. (I love these Sweet Potato Brownies, for example, but they do take some extra effort.)

Ta-da! These vegan brownies are THE ONE. They turned out to be some of the most scrumptious and easiest brownies I’ve ever baked.

In the event that you find yourself out of milk or eggs, if you are in a hurry and need a brownie pronto (who doesn’t?), and of course if you happen to be vegan, now you have a stellar brownie recipe to match.

(To those of you needing a gluten free brownie or who don’t have any all-purpose flour on hand, check out my Paleo Brownies which are grain free, as well as these Avocado Brownies, which are made with almond flour.)

Healthy vegan brownies with chocolate chips

Homemade Vegan Brownies – Better Than the Box

These brownies have very little flour and lots of cocoa powder, meaning they’re intensely chocolaty and will melt right in your mouth. If you are a fan of boxed brownies, which also use cocoa, you’ll adore this about them.

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.

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. They take very little time to stir together, only use one bowl (even some mixes need more!), and—this is coming from someone who fully admits to loving herself a boxed brownie—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 The Best Vegan Brownies

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

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 again.
  • 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 what to substitute for eggs in brownies 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 also made the brownies healthier.
  • Canola Oil, Coconut Oil, or Melted Non-Dairy Butter. For simplicity, I developed this recipe with canola oil in place of the usual butter, though to be 100% honest, the lack of butter flavor was the one (tiny) thing I missed about this vegan recipe compared to my usual brownie recipes. To remedy this, you could try the recipe with a melted non-dairy butter. If you don’t need the recipe to be vegan, use melted unsalted butter. OR maybe you won’t even notice (Ben certainly did not). They’re still pretty darn fabulous, even without the butter.
  • 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 more chewy texture.

The Directions

  1. Line a square baking pan with parchment paper, and coat the paper with nonstick spray.
    A mixing bowl with a whisk and dry ingredients for baking
  2. Combine the dry ingredients in a mixing bowl.
    A wooden spoon in a mixing bowl of vegan brownie batter
  3. Add the wet ingredients and chocolate chips to the dry ingredients. Stir until incorporated and smoothly combined.
    A bowl of wet ingredients and chocolate chips for healthy vegan brownies
  4. Stir in the chocolate chips, then add the batter to the baking pan. Bake the 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!

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.

Vegan brownies being cut into squares with a knife

More Healthy Vegan Desserts

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

Recommended Tools to Make This Recipe

  • Parchment PaperA 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.♥

Chewy and moist chocolate vegan brownies with chocolate chips

Vegan Brownies

4.83 from 41 votes
Thick, fudgy vegan brownies that taste decadently chocolaty but use simple, healthy ingredients. Made without eggs or butter. Even non-vegans love these!

Prep: 15 mins
Cook: 15 mins
Total: 1 hr 30 mins

Servings: 16 brownies


  • 1/3 cup white whole wheat flour whole wheat pastry flour or all-purpose flour
  • 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1/3 cup unsweetened applesauce
  • 1/3 cup brewed, cooled coffee for the most chocolaty flavor; or swap almond milk or milk of choice
  • 1/4 cup canola oil or melted, cooled coconut oil
  • 1 teaspoon pure vanilla extract
  • ¾ cup dark chocolate chips dairy free if needed


  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8-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 under baked, 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.


  • 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.


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 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!

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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.

  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: or 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

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