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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!

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131 Comments

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  1. Erin thank you for this recipe.  Since I am not going out much during  these challenging times and I don’t have apple sauce can I use eggs or sour cream instead and if so how many eggs and how much sour cream if this is even an option??  :)

    1. Hi Janet! Unfortunately, I haven’t tried the recipe with these swaps, so I’m afraid I can’t offer any specific advice. However, these Paleo Brownies are equally as delicious and don’t require any applesauce. If you decide to try the Vegan Brownies with a swap, I’d love to hear how it goes!

  2. Question: Can these be made with a replacement for the oil? If so, what would you use? They look great!
    Thanks!

    1. Hi Joan! You can swap in coconut oil for the canola oil. I hope you enjoy the recipe if you try it!

  3. Thanks for the suggestion of the coconut oil. I’m trying not to use any oil at all, so was wondering if there was a replacement for oil of any kind. Thanks!

  4. I was just diagnosed as pre-diabetic so I’ve been experimenting with different recipes to adjust to my lower sugar, healthier diet. I made these using all whole wheat pastry flour instead of white, subbed more applesauce for oil, stevia blend for sugar, coconut milk for coffee and added walnuts instead of chocolate chips. They are AMAZING! So happy I found this recipe to work with! Thank you!5 stars

  5. Thank you for the recipe! I am going to try it – just curious, unless I missed it, you didn’t mention specific vegan chocolate chips – I’ll research it, but working on more plant based/vegan eating and realize real milk chocolate chips wouldn’t be vegan – so did you have a favorite? Also, cocoa powder, again, a newbie and trying to sort out vegan – but are all cocoa powders vegan?

    Thanks so much!
    Suzanne Toon

    1. Hi Suzanne! I don’t have a specific vegan brand that I prefer, but I hear good things about Enjoy Life. I also hear the Trader Joe’s chocolate chips are vegan and very good (though you’ll want to double check the ingredients to be 100% certain). Many cocoa powders are vegan, but I suggest always checking the ingredients to be safe. I hope this helps!

    2. These taste amazing! I’ve been meaning to go vegan for a while but was afraid to give up baked goods. This recipe showed me the best of both worlds :) the only subs I made were all “all purpose” flour and sweetened applesauce (that’s what I had on hand). The only thing is 15 min was very under done in the center but that would have been easily fixed if I used the toothpick trick.5 stars

  6. I made these with coconut oil and almond milk and my batter was very clumpy and looked absolutely disgusting. Is this normal?

    1. Hi Ashley! I’m so sorry that happened. The batter should be smooth and shiny, just like regular brownie batter. I’m wondering if the coconut oil might’ve started to solidify in the batter, causing it to become clumpy. I hope you were still able to enjoy them!

    1. Hi Shanna! Since both of these flours react much differently in baking than regular flour, I wouldn’t recommend this swap. However, I have many other tasty treats on my site that use coconut flour or almond flour instead. I hope this helps!

  7. Normally I would not review a recipe where I made a modification but with so many of having to use what we have at home, thought I’d do it this time. Erin, these are wonderful! Consistency was beautiful, baked perfectly. With my grocery pick up order days away and wanting to put a home made treat in the Easter basket, I used what I had in the pantry – dark chocolate cocoa (skipped the coffee since the cocoa is so strong) and semi sweet chocolate chips. Those were my only changes to the ingredients. Baked in heart shaped pans, we had the perfect Easter treat. Can’t wait to try it as written with the regular cocoa powder.5 stars

  8. My boyfriend cut these when they were still warm so we didn’t get neat squares but they were nice and fudge the way we like brownies. We used a glass baking pan and they took twice as long to bake. Next time we’ll try a metal one.5 stars

    1. Like another reviewer pointed out, these take twice as long in a glass baking pan (at least twice as long). The overall flavor was good. Added pecan pieces and used a cinnamon applesauce which I thought were an excellent choice. Thank you for sharing this!4 stars

  9. These were amazing and delicious!  Perfect combination of rich, gooey, chocolatey! I used Soecial dark cocoa and extra dark chips. (Did you guess I’m a chocoholic ?). I will make these often because not only are they delicious but super easy and fast!  Yummy!!! Thank you for sharing. I plan to add nuts next time! 5 stars

      1. Awesome brownie recipe!!! I’ve tried a bunch of vegan brownies and these are my new favorite! We are them with whipped cream on top! (Vegan whipped cream for my son!) I might have overcooked a minute or two so they were a touch dry…maybe. But still amazing! 5 stars

  10. These. Are. EXCELLENT! I found this recipe when we were almost out of butter and unable to buy more. I’d been so sad that I couldn’t make brownies because of our butter shortage, so I decided to give this recipe a try. Now it’s our favorite brownie recipe, and we’re making it whether we have butter in the house or not! I would give this recipe a five HUNDRED star rating if I could. {Just a side note: we were out of applesauce one time and improvised by using an equal amount of canned coconut milk to substitute for the applesauce, and it worked great!}5 stars

  11. Good recipe but FOR THE LOVE OF BROWNIES bake them longer than 15 minutes. They are RAW if you bake them that little. 25 minutes is more appropriate

    1. Marie, ours were done at the 15-minute mark (and I do like my brownies a little under baked but certainly not batter like), but I always recommend adjusting to your own oven. I’m glad you enjoyed them and baked them to your desired “done-ness”!

  12. I am going to make these, but only have bread flour or AP flour….would these work combined or alone?   Instead of the Whole Wheat Flour….

  13. These were wonderful. Mine were more cake like, but still delicious. I may have over mixed. Will for sure give them another try. Soooo yummy.5 stars

  14. Thanks for the easy and fast recipe! They turned out super tasty! I ended up cooking mine for about a half hour. I used 8 x 8 glass Pyrex which may have had something to do with it. I look forward to trying more recipes from you!!5 stars

  15. I just made these and they were an absolute winner !!!
    I’m making them over and over again :)) I used home made applesauce:)
    Thank you so so much for this recipe !

    Can i make these gluten free ?5 stars

    1. I’m SO happy that you enjoyed the brownies, V! I’ve never tested them with gluten-free flour, but you could experiment with it. Or check out my Paleo Brownies or Avocado Brownies, which are gluten-free as written. I hope this helps!

  16. I just made these with bobs red mill gluten free all purpose flour and home made applesauce. They were an absolute killer !
    So amazing!!!!!!!
    Thank you so much :))5 stars

  17. Absolutely thrilled these needed no vegan butter or melted chocolate!! These are so delicious and easy  like others, I too used a glass dish and needed them baked a little longer, but the wait was sooo worth it! Thanks for a fantastic recipe!4 stars

  18. Hello :)
    This is the yummiest vegan chocolate recipe ever !!!
    Could i convert these into a double layer cake ? If yes what changes would I need to do ? Also, what would I replace the chocolate chips with in that case ?

    1. Hi V! I’ve only tested these as brownies, so I’m afraid I don’t have any specific advice to offer. For a cake, you may want to try this Instant Pot Cake instead (which is also vegan). I hope this helps!

  19. These we amazingly delicious!!!! My kids liked them also and they are not plant eaters lol
    They did think a little too “chocolatey” do for theory next batch I won’t add chocolate bits.  But for me PERFECT.5 stars

  20. Hi
    I have made these several times and they are awesome !
    Thank you so much :)

    Could i bake these in a 9 x 13 inch brownie pan ?
    Any changes to the recipe ?5 stars

    1. Hi V, I’m so happy that you’ve enjoyed them! I haven’t tried making these in a 9×13 pan myself, but since the brownies will be thinner, I’d suggest checking them for doneness early and often. If you decide to try it, I’d love to hear how it goes! You also could try doubling the recipe; the cooking time should be pretty similar this way.

    1. Hi V! I think that would work fine, but you’ll want to stir them in very gently at the end. I hope you enjoy them!

  21. Hi Erin, 
    I made the brownies yesterday. They were absolutely scrumptious..loved it! Since I was baking much later in the night didn’t have the enthusiasm for brewing coffee. So I added some instant coffee powder and 1/3 cup of milk instead. Also, since I had a glass baking tray had to increase the time. The end product was heavenly!
    Thank you, keep up the good work!5 stars

  22. These are delicious and super simple to make. I liked the addition of the white whole wheat flour. Nice and fudgy. I did have to cook mine for about 30 minutes total and I used a metal pan. I would make these again, thanks for sharing your recipe with us.5 stars

  23. It was so mouthwatering delicious! My hubby and kids love it so much, they gobbled it up in
    SECONDS! Our tradition I would make these when we host parties. Thank you so much for sharing this recipe!! We starting to slowly change our diet a bit healthier, thanks to my friend, Caroline who influence me to go vegan and stay on the healthy side.5 stars

  24. I made these for the first time. My daughter and husband had no idea they were vegan. I made them for a friend of my daughters. She is vegan. She loved them.5 stars

    1. Hi V! Since regular flour reacts very differently in baking than alternative flours, I wouldn’t recommend swapping it. I hope you continue to enjoy the recipe!

  25. These will certainly satisfy anyone’s sweet tooth! I left the chips off the top, and reduced the sugar to 1/3 cup, but with the chocolate chips inside they were still plenty sweet. Even with an extra 10 minute bake they were still a little too soft for me, more like fudge and not enough like a brownie. But I stuck them in the freezer and have been enjoying them as a semi-frozen treat.4 stars

  26. Loved the recipe. But they were soft and turned crumby after placing in storage containers. (Only thing different used was brown sugar) Any suggestions on fixing this? I’d love to try it again.

    1. Hi Eden! I’ve never tested the brownies with brown sugar, so this could’ve played a part in the texture difference. I’m happy to hear that you enjoyed them otherwise!

    1. Hi Glenn! I’ve only tested the recipe as written, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

  27. I thought I knew the best vegan brownie recipe already but I was wrong… I am obsessed with these fudgy brownies and will make them a thousand more times. So quick and easy, one bowl and no mess. Thank you for this recipe!

    *I did have to bake them for longer – more like 25-30 min, but may have been my oven’s problem5 stars

  28. These are my favorite brownies ever! I’ve made them many times now. I use a half of a banana instead of applesauce and I bake them for around 25 mins rather than 15. These are the perfect treat for any chocolate lover.5 stars

  29. These are incredible! I was a little nervous when the batter tasted a lot like coffee because the rest of my family doesn’t like the taste. But when they came out of the oven they were immaculate and very chocolatey. I doubled the recipe and used 1/3 coffee and 1/3 cup non dairy milk. I also baked them for about 25 minutes. Totally recommend!5 stars

  30. 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

  31. 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!

  32. 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

  33. 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

  34. 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!

  35. 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

  36. 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.

  37. 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!

  38. 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

  39. 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

  40. 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.

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 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.