Look no further for the best vegan brownies because this recipe is the one! It promises a rich, chocolatey flavor, perfectly fudge-like texture, and a heavenly crackly top for the ultimate brownie dessert.
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This recipe is proof that you can enjoy a delicious homemade treat without animal products. You will never buy a boxed brownie mix again after making these brownies from scratch.
I recommend trying out my other vegan desserts like frosted sweet potato brownies, vegan brownie cupcakes, and vegan chocolate muffins.
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❤️ Why you’ll love it
I absolutely love how simple and fuss-free this vegan brownie recipe is. It uses simple, everyday ingredients that you probably already have in your pantry.
Plus, the use of oil in the recipe not only makes it completely vegan but also results in a moist, chewy brownie that is to die for. The best part is that you don’t need any fancy egg or dairy replacements. It is a no-fuss, no-mess recipe that delivers amazing results every time.
The texture of these brownies is what really sets them apart for me. They are fudge-like and chewy in the middle, with a heavenly crackly top that is just so satisfying. These brownies are a crowd-pleaser and are perfect for any occasion.
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🧾 Key ingredients
These brownies are a vegan twist on a classic treat and are made with simple, plant-based ingredients that you can find at your local grocery store.
Dark chocolate is the star of this recipe. A good quality, vegan dark chocolate will give these brownies a rich, deep chocolate flavor. I love using Lindt 70% or Callebaut 811 vegan chocolate chips.
Natural cocoa powder adds to the intense chocolatey flavor of these brownies. I used natural organic cocoa powder because the natural one has the classic chocolate flavor, while the Dutch-processed one brings a more bitter flavor, similar to 80% dark chocolate, and I already use that.
Vanilla extract is essential in any brownie recipe. It enhances the chocolate flavor and adds a sweet, aromatic note to the brownies.
Vegetable oil and water are essential to achieve the perfect texture for these brownies. The combination of the two helps to keep the brownies moist and fudge-like.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegan brownie recipe, the most crucial piece of equipment you will need is an 8×8-inch baking pan. This is the vessel in which your brownie mixture will be baked, so it is essential to ensure that your brownies cook evenly.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Preheat your oven to 325°F/160°C. Line an 8×8-inch baking pan with parchment paper or grease it very well.
STEP 2
In a double broiler melting pot over a pot of simmer water, combine the dairy-free chocolate and coconut oil. Heat the mixture until the chocolate is just melted, making sure to stir to combine. Set this aside for later use.
Making the vegan brownies
STEP 1
In a small saucepan, combine the organic sugar and water. Place this over medium heat and stir until the mixture is just simmer. Swirl the pan a couple of times to help the sugar dissolve. Be careful not to let it boil.
STEP 2
Once the sugar has dissolved, slowly pour it into the melted chocolate mixture. Make sure to whisk the chocolate as you pour in the sugar syrup. It is important to add the syrup slowly to ensure the right texture of the brownie batter. Whisk in the pure vanilla extract.
STEP 3
Add the unsweetened cocoa powder to the chocolate mixture. Whisk this in until the mixture is smooth.
STEP 4
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Then, stir these dry ingredients into the chocolate mixture. Be careful not to overmix the batter.
STEP 5
Pour the brownie batter into the prepared baking pan. Level out the batter with a spatula.
STEP 6
Place the baking pan in the oven and bake the brownies for 30-35 minutes. To check if the brownies are done, insert a skewer into the center of the pan. It should come out with a slight cling of moist mixture, but not gooey liquid.
STEP 7
Once the brownies are done, remove them from the oven and allow them to cool completely in the pan. This makes it easier to cut them into squares.
💡 Expert tip
The most crucial step in this vegan brownie recipe is the melting of the chocolate and oil. It is essential to melt them together at the same time, either using a double boiler or a microwave, to ensure a smooth and seamless blend. This will prevent the chocolate from seizing and result in a silky, decadently rich brownie.
🔄 Variations
If you are a fan of a little crunch in your brownies, consider adding some chopped nuts. Walnuts or pecans work especially well in this recipe. They will not only add a nice crunch but also a delicious nutty flavor that complements the rich, dark chocolate.
If you like your brownies with a hint of fruit, try adding some dried fruit to the batter. Dried cherries or cranberries would be an excellent choice. They will add a pop of color and a tartness that contrasts nicely with the sweet, rich chocolate.
For an extra kick of flavor, consider adding a shot of espresso to the batter. The coffee will enhance the chocolate flavor and add a subtle bitterness that will balance the sweetness of the brownies. Just dissolve a shot of espresso in a little bit of hot water and add it to the batter along with the vanilla extract.
🥣 Serving ideas
These vegan brownies are delicious on their own, but you can also serve them in a variety of ways. I love to top them with a dollop of whipped coconut cream and serve them with a side of fresh berries for a light and refreshing option.
If you are a fan of a classic brownie a la mode, these are perfect with a scoop of your favorite vegan vanilla ice cream. You can also drizzle them with some warm vegan hot fudge or caramel sauce for an extra special treat.
And of course, they are always great with a hot cup of coffee or your favorite tea. The rich, chocolatey flavor of the brownies pairs perfectly with the warm, comforting beverage.
❄️ Storing tips
Storing and reheating these vegan brownies is a simple process that ensures they remain moist and delicious.
To store leftovers, allow them to cool completely then place them in an airtight container. You can refrigerate them for up to 5 days.
For longer storage, freeze them in ziplock bags for up to a month in the freezer. Thaw frozen brownies at room temperature for optimal taste and consistency.
When reheating, opt for a gentle method like using a microwave or low-temperature oven to retain the velvety texture.
🤔 FAQs
Yes, you can. I like to use a 70% dark chocolate for this recipe, but you can use a different percentage or even a different type of chocolate, such as semi-sweet or bittersweet. Just keep in mind that the sweetness of the brownies will vary depending on the type of chocolate you use.
Adding the sugar syrup slowly is important to ensure that the texture of the brownie batter turns out just right. If you add it all at once, the chocolate mixture may become too thick and the texture of the brownies will be off.
It is important to let the brownies cool completely in the pan before cutting them. This allows them to set and ensures that they hold their shape when you cut them into squares. If you try to cut the brownies while they are still warm, they may fall apart.
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The Best Vegan Brownies
Ingredients
- 6 oz Dark chocolate
- 6 Tbsp Vegetable oil
- 1+½ cup Cane sugar
- ½ cup Water
- 2 tsp Vanilla extract
- ½ cup Cocoa powder
- 1+½ cup All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Sea salt
Instructions
- Preheat oven to 325°F/160 C.
- Line an 8×8”/20cm x 20cm* baking pan with parchment or grease very well.
- Combine chocolate and oil in a double broiler melting pot over a pot of simmering water. Heat until just melted, stirring to combine. Set aside.
- In a small saucepan combine the sugar and water over medium heat until just simmering, swirling a couple times to dissolve. Do not allow it to boil.
- Once dissolved, pour slowly into the chocolate mixture while whisking. The chocolate will initially become thick, but will thin out once all the sugar syrup is added. If you add them all at once, the texture will be off.
- Whisk in the vanilla extract.
- Whisk in the cocoa powder until smooth.
- Stir in flour, baking powder, and salt until just combined. Do not overmix.
- Pour into the prepared baking pan and level out.
- Bake for 30-35 minutes or until a skewer inserted comes out with a slight cling of moist mixture, but not gooey liquid.
- Allow to cool completely in the pan before cutting into 16 squares.
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