I’ve baked a lot of brownies in my life, but these vegan brownies are the ones that actually make people stop mid-bite and say, “Wait… these don’t have eggs or butter?” They’ve got that perfect balance — soft and fudgy in the middle, just the right amount of chew on the edges, and those gorgeous crackly tops that make them look like they came straight out of a bakery window.
I remember testing batch after batch late at night, with the smell of chocolate drifting through the kitchen, until I finally found the one. These aren’t “good for vegan” brownies. These are just… good brownies.
Why You’ll Keep Coming Back to This Recipe
Texture that’s worth the hype. They’ve got that gooey, melt-in-your-mouth center, but the edges have a little bite — the kind that makes you want to grab a corner piece first.
Minimal mess. Everything comes together in one bowl, which is perfect if you’re like me and your sink mysteriously fills up with dishes while you cook.
No oddball ingredients. You won’t find chickpeas, avocado, or anything that feels like it belongs in a salad here. Just pantry staples you probably already have.
And here’s my favorite part — these brownies don’t just pass the non-vegan test. They win it. My neighbor, who swears she can “taste” vegan in anything, polished off three before I told her.
Ingredients That Make All the Difference
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Flax Eggs – This is my go-to egg substitute. I like to mix the ground flax with black coffee instead of water for a richer, deeper chocolate flavor. If you only have water, that’s fine — but the coffee trick? Total flavor boost.
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Black Coffee – I brew mine strong and let it cool. Instant coffee works too, and yes, it still makes a difference.
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Chocolate Chips – Store-bought vegan chips are great, but if I have extra time, I make my own so I can control the sweetness.
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Coconut Sugar – I love how it gives the brownies a caramel-like undertone and helps with that shiny top. You can use white or brown sugar, but coconut sugar gives a subtle depth.
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Vegan Butter – Use a stick variety, not the tub, because it has less water and keeps the texture rich. I’ve used margarine in a pinch, but good vegan butter makes them taste more classic.
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All-Purpose Flour & Cocoa Powder – I sift them together to avoid any sneaky lumps. Dutch-process cocoa gives a slightly darker color, but sometimes it changes how the top cracks, so I stick with natural most of the time.
How I Make These Brownies at Home
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Make the flax coffee “eggs.” Mix the flaxseed and coffee, then let it sit until it thickens into a gel. This part feels a bit like magic.
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Mix the wet ingredients. Sugar and melted butter go first, whisked until smooth. Then in goes the vanilla, melted chocolate, and flax eggs until everything looks glossy and irresistible.
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Fold in the dry stuff. Gently stir in flour, cocoa, baking powder, and salt. Don’t go overboard — just enough so no streaks remain.
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Bake. I pull mine out around 27 minutes for an ultra-fudgy bite, but if you like them a little chewier, 30 minutes is perfect.
My Personal Tips for Brownie Success
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Don’t overmix. I’ve done this before and ended up with tough brownies. The less you stir after adding flour, the better.
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Watch the clock. Brownies keep cooking as they cool, so take them out while they still look slightly underbaked.
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Parchment overhang is your friend. It makes lifting them out and slicing much cleaner.
One trick I use: If I’m making them for a dinner party, I bake them in the morning, let them cool completely, then cut them just before serving so the edges stay neat.
Fudgy Vegan Chocolate Brownies
These brownies are the ultimate chocolate fix—rich, gooey, and melt-in-your-mouth soft, all without dairy, eggs, or oil.
Ingredients
- 1 cup coconut sugar (see notes for substitutes)
- 6 tablespoons vegan butter
- 2 tablespoons ground flaxseed
- 6 tablespoons brewed coffee (or water)
- 2 cups vegan chocolate chips, divided
- 1 teaspoon vanilla extract
- ¾ cup + 2 tablespoons all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and line a square baking pan with parchment paper.
- In a small bowl, mix ground flaxseed with brewed coffee and let sit for about 10 minutes until thickened.
- Melt 1 cup of the chocolate chips using a microwave-safe bowl or on the stovetop, then set aside to cool slightly.
- In a large mixing bowl, whisk together vegan butter and coconut sugar until well blended. Stir in the prepared flax mixture, melted chocolate, and vanilla extract until glossy.
- Sift in flour, cocoa powder, baking powder, and salt. Gently fold until just combined—avoid overmixing. Stir in the remaining chocolate chips.
- Spread the batter evenly into the prepared pan. Bake for 27–30 minutes, or until the edges are set but the center still looks slightly soft.
- Cool completely in the pan before slicing into squares for the ultimate fudgy texture.
Notes
- Storage: Keep in the refrigerator for a firm, gooey texture and freshness.
- Freezing: Wrap each brownie in parchment and store in a zip-top bag for up to 6 months.
- Gluten-Free Option: Use gluten-free all-purpose flour with xanthan gum.
- Lower Sugar: Replace coconut sugar with a brown sugar substitute and use sugar-free chocolate chips.
- Flavor Boost: Add walnuts, vegan white chocolate, or candy pieces for extra texture.
- Egg-Free Variations: Flax eggs work best, but other baking egg substitutes can be used.
- Frosting Idea: Try a dairy-free chocolate frosting for extra indulgence.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 271Total Fat 15gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 8gCholesterol 0mgSodium 221mgCarbohydrates 37gFiber 2gSugar 32gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Keeping Them Fresh
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Fridge: I store mine in the fridge in an airtight container. The texture actually gets fudgier the next day, which is never a bad thing.
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Freezer: Wrap each brownie in parchment, pop them into a zip-top bag, and they’re good for up to 6 months. I’ve even eaten them frozen — not sorry about it.
Try other Brownies recipes: