12 Delicious Vegan Brownies Recipes

Craving something sweet, indulgent, and completely plant-based? You’re in luck! Our roundup of 12 Delicious Vegan Brownies Recipes is here to satisfy your chocolatey desires without any dairy or eggs. From fudgy to cakey, and everything in between, these recipes prove that vegan desserts can be just as decadent. Dive in and discover your next favorite treat that’s kind to both your taste buds and the planet!

Classic Vegan Brownies

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making classic vegan brownies. It’s a simple pleasure, blending ingredients with care, knowing the result will be rich, fudgy, and entirely plant-based.

Ingredients

• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 3/4 cup cocoa powder (use Dutch-processed for deeper flavor)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut sugar (or granulated sugar, adjust to sweetness preference)
• 1/2 cup melted coconut oil (or any neutral oil)
• 1/4 cup water (room temperature)
• 1 teaspoon vanilla extract (pure for best flavor)
• 1/2 cup dairy-free chocolate chips (plus more for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined and no lumps remain.
3. Add the coconut sugar to the dry ingredients and mix until evenly distributed.
4. Pour in the melted coconut oil, water, and vanilla extract into the bowl. Stir until the mixture is smooth and begins to thicken.
5. Fold in the dairy-free chocolate chips, reserving a handful to sprinkle on top before baking.
6. Transfer the batter to the prepared pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips over the top.
7. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
8. Allow the brownies to cool completely in the pan on a wire rack before slicing into squares.

Soft and chewy with a crackly top, these brownies are a testament to the magic of vegan baking. Serve them slightly warmed with a scoop of dairy-free ice cream for an indulgent treat that surprises with its depth of flavor.

Fudgy Vegan Brownies

Just imagine the rich, chocolatey aroma filling your kitchen as you pull these fudgy vegan brownies from the oven. They’re the perfect blend of gooey and dense, with a crackly top that promises a bite of pure bliss.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 3/4 cup cocoa powder (use Dutch-processed for deeper flavor)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup coconut sugar (or granulated sugar, but coconut adds a caramel note)
• 1/2 cup melted coconut oil (or any neutral oil)
• 1/4 cup water
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips (plus more for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until no lumps remain.
3. Add the coconut sugar, melted coconut oil, water, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the brownies tender.
4. Fold in the chocolate chips, then pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle additional chocolate chips on top for extra richness.
5. Bake for 25-30 minutes, or until the edges are set but the center still looks slightly underdone. A toothpick inserted should come out with a few moist crumbs.
6. Let the brownies cool completely in the pan on a wire rack before slicing. This patience ensures they set properly for that ideal fudgy texture.

Warm from the oven, these brownies offer a melt-in-your-mouth experience with a deep chocolate flavor that’s surprisingly rich for being vegan. Try serving them with a dollop of coconut whipped cream or a sprinkle of sea salt to elevate each bite.

Gluten-Free Vegan Brownies

Venturing into the realm of gluten-free vegan baking can feel like a journey through uncharted territories, yet the reward of biting into a fudgy, decadent brownie makes every experiment worthwhile. Today, let’s embrace the simplicity and richness of gluten-free vegan brownies, a treat that promises to delight without compromise.

Ingredients

• 1 cup almond flour (for a nut-free version, use oat flour)
• 1/2 cup cocoa powder (unsweetened, for deep chocolate flavor)
• 1/4 tsp salt (enhances the chocolate taste)
• 1/2 tsp baking soda (helps them rise slightly)
• 1/2 cup maple syrup (or agave, for sweetness)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract (pure, for best flavor)
• 1/4 cup water (adjust if batter seems too thick)
• 1/2 cup dairy-free chocolate chips (for gooey pockets)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the almond flour, cocoa powder, salt, and baking soda until no lumps remain.
3. Add the maple syrup, melted coconut oil, vanilla extract, and water to the dry ingredients. Stir until just combined; overmixing can make the brownies dense.
4. Fold in the dairy-free chocolate chips, reserving a few to sprinkle on top before baking.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips over the batter.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
7. Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment overhang. Cool completely on a wire rack before slicing.

Best enjoyed at room temperature, these brownies boast a crackly top with a moist, fudgy center. For an extra touch, serve with a dusting of powdered sugar or a scoop of vegan ice cream.

Avocado Vegan Brownies

Just as the quiet of the morning settles in, there’s something deeply comforting about the thought of baking, especially when it leads to these rich, fudgy Avocado Vegan Brownies. They’re a testament to how simple ingredients can transform into something unexpectedly decadent, perfect for those moments when you crave sweetness without compromise.

Ingredients

• 1 cup mashed avocado (about 2 medium avocados, ripe but not overripe)
• 1/2 cup maple syrup (or agave nectar for a milder sweetness)
• 1/2 cup cocoa powder (unsweetened, for deep chocolate flavor)
• 1/4 cup almond flour (for a nutty undertone, or oat flour for nut-free)
• 1 tsp vanilla extract (pure, for the best aroma)
• 1/2 tsp baking soda (to help them rise slightly)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup dark chocolate chips (vegan, for melty pockets)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, combine the mashed avocado and maple syrup, whisking until smooth and no large avocado chunks remain.
3. Sift in the cocoa powder, almond flour, baking soda, and salt, folding gently to avoid overmixing which can make the brownies dense.
4. Stir in the vanilla extract and dark chocolate chips, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared pan, using a spatula to spread it evenly into the corners.
6. Bake for 20-25 minutes, until the edges are set but the center is still slightly soft to the touch.
7. Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment overhang to cool completely on a wire rack.

You’ll find these brownies wonderfully moist with a dense, fudgy texture that’s rich without being overly sweet. The avocado lends a subtle creaminess that pairs beautifully with the deep chocolate flavor, making them perfect served slightly warm with a dusting of cocoa powder or a scoop of vegan ice cream.

Peanut Butter Vegan Brownies

Venturing into the realm of vegan desserts, these peanut butter brownies offer a comforting embrace, blending rich flavors with a guilt-free indulgence. They’re a testament to how simple ingredients can transform into something decadently satisfying.

Ingredients

• 1 cup creamy peanut butter (natural, unsweetened)
• 1/2 cup maple syrup (or agave nectar for a milder sweetness)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup cocoa powder (unsweetened, sifted)
• 1/4 tsp salt (adjust to taste)
• 1/2 tsp baking soda (ensure it’s fresh for rise)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, whisk together the peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
3. Sift in the cocoa powder, salt, and baking soda into the wet ingredients. Stir until just combined, being careful not to overmix.
4. Pour the batter into the prepared pan, using a spatula to spread it evenly. Tip: Lightly wet your spatula to prevent sticking.
5. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted should come out with a few moist crumbs.
6. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Tip: Chilling them in the fridge for an hour makes cutting easier.
7. Cut into squares and serve. For an extra touch, drizzle with melted peanut butter or sprinkle with sea salt.

Unbelievably fudgy with a crackly top, these brownies are a dream for peanut butter lovers. Enjoy them as is, or pair with a scoop of dairy-free ice cream for an indulgent treat.

Chocolate Chip Vegan Brownies

On a quiet afternoon like this, when the light slants just so through the kitchen window, there’s something deeply comforting about the process of baking. These chocolate chip vegan brownies are a testament to the joy of simple ingredients coming together to create something rich and indulgent.

Ingredients

• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup cocoa powder (use Dutch-processed for a deeper flavor)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar (adjust to taste, or substitute with coconut sugar)
• 1/3 cup melted coconut oil (or any neutral oil)
• 1/2 cup water (room temperature)
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips (plus extra for sprinkling on top)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. Add the sugar to the dry ingredients and mix until evenly distributed.
4. Pour in the melted coconut oil, water, and vanilla extract. Stir until the batter is smooth and no dry spots remain.
5. Fold in the vegan chocolate chips, reserving a handful to sprinkle on top before baking.
6. Transfer the batter to the prepared pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips over the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
8. Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment overhang. Cool completely on a wire rack before slicing.

Velvety and dense, these brownies strike the perfect balance between fudgy and cakey. Serve them slightly warmed with a scoop of vegan ice cream for an extra decadent treat, or enjoy them as they are, with a cup of your favorite tea.

Walnut Vegan Brownies

Venturing into the realm of vegan desserts, these walnut vegan brownies offer a comforting embrace, blending the rich, earthy tones of walnuts with the deep, chocolatey goodness that brownies are celebrated for. It’s a recipe that speaks to the soul, especially on days when the heart seeks solace in the simplicity of baking.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup cocoa powder (unsweetened, for a rich flavor)
• 1 cup sugar (adjust to taste)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup water (room temperature)
• 1/3 cup vegetable oil (or any neutral oil)
• 1 tsp vanilla extract
• 1/2 cup walnuts (chopped, for texture)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
3. Add the water, vegetable oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry spots remain.
4. Fold in the chopped walnuts gently, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
7. Allow the brownies to cool in the pan for at least 10 minutes before slicing. This helps them set and makes for cleaner cuts.

Best enjoyed slightly warm, these brownies boast a fudgy interior with a delightful crunch from the walnuts. Pair them with a dollop of coconut whipped cream for an extra indulgent treat, or simply savor them as they are, letting the flavors speak for themselves.

Double Chocolate Vegan Brownies

Wandering through the kitchen on a quiet afternoon, the thought of baking something rich and chocolatey feels like a warm hug. These double chocolate vegan brownies are my go-to for moments when only the deepest, fudgiest treat will do, blending simplicity with indulgence in every bite.

Ingredients

• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup cocoa powder (Dutch-process for richer flavor)
• 1 cup granulated sugar (or coconut sugar for a less refined option)
• 1/2 tsp salt (enhances the chocolate flavor)
• 1/2 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 cup vegan butter, melted (or coconut oil for a lighter version)
• 1/4 cup water (room temperature to mix smoothly)
• 1 tsp vanilla extract (pure for the best aroma)
• 1/2 cup vegan chocolate chips (plus more for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, salt, and baking powder until no lumps remain.
3. Add the melted vegan butter, water, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the brownies tender.
4. Fold in the vegan chocolate chips, reserving a handful for sprinkling on top before baking.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Scatter the reserved chocolate chips over the surface.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be slightly pulled away from the pan.
7. Let the brownies cool in the pan for at least 20 minutes before lifting them out to slice. This patience rewards you with cleaner cuts.

Every bite of these brownies is a dense, chocolatey delight, with a crackly top giving way to a fudgy center. Serve them slightly warmed with a scoop of vegan ice cream for an decadent twist, or enjoy them as they are, letting the rich flavors stand alone.

Espresso Vegan Brownies

There’s something deeply comforting about the ritual of baking, especially when it involves the rich, aromatic embrace of espresso and chocolate. Today, let’s explore a recipe that marries these flavors in a vegan brownie that’s as indulgent as it is compassionate.

Ingredients

• 1 cup all-purpose flour (for a gluten-free version, use almond flour)
• 3/4 cup cocoa powder (dark, for a richer flavor)
• 1/2 cup coconut sugar (or any granulated sweetener)
• 1/4 tsp salt (enhances the chocolate flavor)
• 1/2 cup coconut oil, melted (or any neutral oil)
• 1/2 cup almond milk (adjust for desired batter consistency)
• 2 tbsp espresso powder (dissolved in 1 tbsp hot water)
• 1 tsp vanilla extract (pure, for best flavor)
• 1/2 cup vegan chocolate chips (optional, for extra richness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, coconut sugar, and salt until well combined.
3. Add the melted coconut oil, almond milk, dissolved espresso, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to keep the brownies tender.
4. Fold in the vegan chocolate chips, if using, then pour the batter into the prepared pan, smoothing the top with a spatula.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set but the center still soft.
6. Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment overhang. Cool completely on a wire rack before slicing.

Now, these espresso vegan brownies emerge with a crackly top and a fudgy center, each bite a perfect balance of bitter espresso and sweet chocolate. Serve them slightly warm with a dollop of coconut whipped cream for an extra touch of decadence.

Pumpkin Vegan Brownies

As the golden hues of autumn whisper through the trees, there’s a comforting warmth in baking that feels like a gentle embrace. Today, let’s explore the rich, moist depths of pumpkin vegan brownies, a treat that marries the earthy sweetness of pumpkin with the indulgent chocolatey goodness we all crave.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
• 1/2 cup maple syrup (or agave nectar for a similar sweetness)
• 1/3 cup coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 cup almond flour (for a nut-free option, use oat flour)
• 1/2 cup cocoa powder (unsweetened, for that deep chocolate flavor)
• 1 tsp baking powder (ensure it’s fresh for optimal rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup vegan chocolate chips (plus more for sprinkling on top)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
3. Add the almond flour, cocoa powder, baking powder, and salt to the wet ingredients. Stir until just combined, being careful not to overmix.
4. Fold in the vegan chocolate chips, reserving a handful to sprinkle on top before baking.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips over the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
7. Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment overhang. Cool completely on a wire rack before slicing.

Just out of the oven, these brownies boast a fudgy center with a slightly crisp top, a perfect contrast that’s irresistibly decadent. Serve them warm with a dollop of coconut whipped cream or enjoy them as they are, letting the rich flavors speak for themselves.

Cherry Almond Vegan Brownies

Now, as the quiet of the morning wraps around me, I find myself thinking about the simple joys that baking brings. There’s something deeply comforting about the process, especially when it leads to something as indulgent yet wholesome as these cherry almond vegan brownies.

Ingredients

• 1 cup almond flour (for a nutty base)
• 1/2 cup cocoa powder (unsweetened, for depth)
• 1/2 cup maple syrup (or agave, for sweetness)
• 1/4 cup coconut oil (melted, or any neutral oil)
• 1 tsp almond extract (for aroma)
• 1/2 cup dried cherries (chopped, for bursts of tartness)
• 1/4 tsp salt (to balance flavors)
• 1 tsp baking powder (for lift)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt until no lumps remain.
3. Add the maple syrup, melted coconut oil, and almond extract to the dry ingredients, stirring until the mixture is smooth and well combined.
4. Fold in the chopped dried cherries, distributing them evenly throughout the batter.
5. Pour the batter into the prepared pan, using a spatula to spread it evenly to the edges.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft to the touch.
7. Allow the brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment overhang.
8. Cut into squares once completely cooled for clean edges, or enjoy them warm for a gooier texture.

Soft yet dense, these brownies carry the rich chocolate flavor beautifully, punctuated by the tart cherries and the subtle almond undertones. Serve them with a dollop of coconut whipped cream for an extra touch of indulgence, or simply enjoy as is, with a cup of your favorite tea.

Mint Chocolate Vegan Brownies

Kindly imagine the quiet of your kitchen, the soft hum of the oven warming, as you prepare to blend the refreshing zest of mint with the deep, comforting embrace of chocolate in these vegan brownies. This recipe is a gentle nod to indulgence, crafted for moments when you crave something sweet yet mindful.

Ingredients

• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 3/4 cup cocoa powder (unsweetened, for a rich chocolate base)
• 1/2 tsp baking powder (to give just the right lift)
• 1/4 tsp salt (enhances all the flavors)
• 1 cup maple syrup (or agave, for a vegan sweetener option)
• 1/2 cup coconut oil, melted (or any neutral oil, for moisture)
• 1 tsp peppermint extract (adjust to taste, for that cool minty kick)
• 1/2 cup dairy-free chocolate chips (plus more for topping, because why not?)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until no lumps remain.
3. Add the maple syrup and melted coconut oil to the dry ingredients, stirring until just combined to avoid overmixing.
4. Fold in the peppermint extract and chocolate chips, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle additional chocolate chips on top for extra decadence.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set but the center still fudgy.
7. Allow the brownies to cool completely in the pan on a wire rack before slicing, as this helps them set properly.

The brownies emerge with a crackly top, giving way to a dense, fudgy interior where the mint and chocolate dance in harmony. Serve them slightly warmed with a scoop of vegan ice cream, or enjoy them as they are, with a cup of herbal tea for a quiet afternoon treat.

Conclusion

Absolutely delightful, these 12 vegan brownie recipes prove that indulgence doesn’t have to compromise your values. Whether you’re a seasoned baker or new to vegan treats, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, why not share the sweetness? Pin this article on Pinterest to spread the joy of guilt-free baking!