Vegan Brownies Recipe

Name: Vegan Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 15
Ingredients: 2 cups unbleached all-purpose flour; 2 cups white sugar; 0.75 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup water; 1 cup vegetable oil; 1 teaspoon vanilla extract

Cook Time: 30 minutes

This vegan brownie recipe creates rich, chewy, chocolaty treats with a wonderfully crisp crust. Its an easy and delicious way to enjoy a vegan twist on a classic favorite!

Vegan Brownie Ingredients

2 cups all-purpose flour
2 cups granulated white sugar (ensure its labeled vegan)
cup good-quality unsweetened cocoa powder, sifted
1 teaspoon baking powder
teaspoon salt
1 cup hot water or brewed coffee
cup vegetable oil
2 teaspoons vanilla extract

Directions

Follow these simple steps to make your vegan brownies:

Step 1: Preheat your oven to 350F (175C). Grease a 9x13-inch baking dish with baking spray and line the bottom with parchment paper for easy removal later.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
Step 3: Add the wet ingredients to the dry mix: pour in the hot water (or coffee), vegetable oil, and vanilla extract. Stir everything together until smooth and well-blended.
Step 4: Pour the brownie batter into the prepared baking dish. Spread it out evenly, making sure its level across the surface.
Step 5: Bake in the preheated oven for about 30 minutes. Youll know the brownies are done when the top is no longer shiny, and the center feels just set when gently pressed with your finger.
Step 6: Allow the brownies to cool for at least 10 minutes before cutting them into 15 squares. This helps them firm up and makes them easier to cut without falling apart.

Test Kitchen Tips

Choose high-quality unsweetened cocoa powder to ensure the best flavor. Ghirardelli, Valrhona, and Guittard are great choices.
Warm brownies can be very tender, so use a sharp, straight-bladed knife to cut them. A smooth cutting motion will give you clean slices.
If you prefer a richer flavor, try using brewed coffee instead of water to enhance the cocoa taste.

How to Store Vegan Brownies

Store the vegan brownies in an airtight at room temperature for up to three days. They can also be frozen for longer storage if you want to keep them fresh.

Nutrition Facts (per serving)

Each brownie has approximately:

Calories: 284
Total Fat: 14g
Saturated Fat: 3g
Sodium: 169mg
Total Carbohydrates: 39g
Dietary Fiber: 2g
Total Sugars: 25g
Protein: 2g
Iron: 1mg
Calcium: 21mg

Community Feedback

"Amazing," says one community member. "This has become my go-to brownie recipe every time and it turns out amazing always. Definitely would recommend!"

"This was my first attempt at vegan brownies, and my non-vegan family couldn't tell the difference," says Tessa L. "They're delicious!"

"I wanted something sweet when I didn't have eggs, butter, or milk. This recipe fits the bill!" says Cook and a Half. "My husband was a little hesitant because of the word vegan, but even he loved them. I will use this recipe every time I make brownies."

Vegan Brownies Recipe

Vegan brownies are an irresistible dessert that offers all the richness of traditional brownies without any animal-derived ingredients. This recipe is not only simple to prepare, but also a perfect solution for those who are vegan or have dietary restrictions. Lets explore the origins, regional variations, and interesting facts behind this beloved treat.

History of Vegan Brownies

The brownie, in its original form, was invented in the United States in the late 19th century, often attributed to the chef at the Palmer House Hotel in Chicago, who created the first "brownie" for the 1893 Columbian Exposition. Traditionally, brownies were made with eggs, butter, and milk. However, as veganism gained popularity in the late 20th century, a shift toward plant-based ingredients found its way into many classic recipes, including brownies. Vegan brownies became an answer for those avoiding animal products, offering a cruelty-free version of a classic American dessert without sacrificing flavor or texture.

Regional Variations and Adaptations

Brownies are enjoyed globally, but different regions have adapted the recipe to reflect local tastes. In the U.S., brownies are often made with chocolate and nuts, and their gooey, chewy texture is a hallmark of the treat. In Europe, brownies are sometimes denser and richer, and may include more sophisticated additions like liqueurs or coffee. In India, where vegetarianism is widespread, vegan brownies are especially popular, often using coconut oil and jaggery instead of traditional butter and sugar. In some areas, almond flour or rice flour is used to cater to gluten-free diets, making this a versatile dessert that can be enjoyed by people with various dietary needs.

How Vegan Brownies Differ from Similar Desserts

Vegan brownies stand out from traditional brownies due to the absence of animal-based ingredients. Unlike regular brownies, which rely on eggs and butter for structure and flavor, vegan brownies use alternatives like vegetable oil or applesauce for moisture and binding. The absence of dairy and eggs results in a slightly different texture, but with the right balance of ingredients, vegan brownies can be just as rich and fudgy as their non-vegan counterparts. Another key difference is that vegan brownies often use plant-based milk or coffee to enhance the chocolate flavor, adding depth and complexity without the need for traditional milk or cream.

Where Are Vegan Brownies Typically Served?

Vegan brownies are versatile and can be enjoyed in many different settings. In cafes and bakeries, they are often served as an alternative dessert for customers who follow a vegan or plant-based diet. Many people also make them at home for personal consumption, especially when craving a sweet treat that aligns with their ethical or dietary preferences. At vegan festivals, health-conscious gatherings, and even vegan weddings, brownies are a staple dessert offering that appeals to a wide variety of guests. Theyre perfect for lunchboxes, picnics, and special occasions, making them a globally appreciated dessert that fits many lifestyles.

Interesting Facts About Vegan Brownies

The original brownie recipe, often called "Palmer House Brownies," is said to have been created by a chef at the Palmer House Hotel in Chicago in 1893, at the request of Bertha Palmer, the wife of the hotel's owner.
Vegan brownies have gained massive popularity due to their adaptability. They can be made gluten-free, nut-free, and even sugar-free while still delivering that fudgy, chocolatey satisfaction.
Adding ingredients like instant coffee or espresso powder can enhance the chocolate flavor in vegan brownies without making them taste like coffee.
Vegan brownies are not just for vegans! Many non-vegans enjoy them because they are often healthier (lower in cholesterol) and just as delicious as their egg-filled counterparts.
The vegan brownie has inspired numerous variations. Some bakers experiment by adding fruits like bananas or avocados to create a creamy texture, while others include ingredients like quinoa or black beans for added nutrition.

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FAQ about Vegan Brownies Recipe

Store the vegan brownies in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to three months.

Yes, you can substitute vegetable oil with alternatives like apple sauce (to reduce fat), coconut oil, or other neutral oils. Keep in mind that using a substitute may slightly change the texture or flavor.

Yes, you can add chocolate chips, nuts, or other mix-ins like dried fruit. Stir them into the batter before spreading it in the pan. Adjust baking time as needed depending on the additional ingredients.

You can substitute white sugar with natural sweeteners like coconut sugar, maple syrup, or agave nectar. Keep in mind that liquid sweeteners like maple syrup may alter the consistency of the batter, so reduce other liquids accordingly.

If your brownies turned out oily, it could be due to an imbalance between dry and wet ingredients. Make sure to blend the sugar, oil, and cocoa powder first before adding the water, as oil and water do not mix easily. Mixing the dry ingredients with water first can also help prevent excess oil from pooling.

The brownies are done when the top is no longer shiny, and the center feels set when gently pressed. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.

Yes, you can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. You may need to experiment a bit with the baking time or add a binding agent like xanthan gum to improve texture.

Yes, you can substitute water with brewed coffee. The coffee enhances the chocolate flavor without making the brownies taste like coffee. It adds a richer depth to the flavor.

Allow the brownies to cool for at least 10 minutes before cutting into them. This helps them set properly and prevents them from falling apart.

If your brownies turned out dry, try adding a bit more liquid next time, such as a tablespoon of water, or using a substitute like applesauce for part of the oil. Ensuring you don't overmix the batter can also help retain moisture.

Comments

James Adams

10/25/2023 01:12:27 AM

These treats are vegan-friendly when made with raw sugar. However, if white sugar is used, they are not suitable for vegetarians due to the presence of animal bone char in the bleaching process.

Sharon Parker

04/16/2025 01:55:13 AM

I find it a bit frustrating when reviews suggest adding non-vegan ingredients to a vegan recipe. There are already plenty of fantastic non-vegan brownie recipes out there where those comments would be more appropriate. Here are my vegan suggestions: - Use raw sugar instead of white sugar for a vegan-friendly option, and the raw sugar crystals will add a beautiful sparkle to the brownies. - Instead of oil, try using vegetable shortening for a less oily result. I found the brownies turned out much better with this substitution. - Adding a few shots of espresso or strong coffee to the batter enhances the chocolate flavor without a prominent coffee taste. - To prevent crumbling issues, mix the flour and water first to allow gluten formation before adding other ingredients. This step is crucial as the oil in the recipe can hinder gluten development. - Vanilla soy milk can be a successful substitute for water in the recipe, adding a hint of extra flavor. - Experiment with additional flavors like peppermint extract or cayenne pepper for a unique twist. Trust me, chocolate and cayenne pepper make a surprisingly excellent combination!

Richard Cruz

12/10/2022 07:45:53 AM

I made these by using Bob's 1-1 ratio Gluten Free Flour instead of regular flour and adding vegan chocolate chips. I wish the chocolate flavor was a bit stronger, so next time I'll add more cocoa. I scooped the batter into muffin liners and baked them at 350 degrees with a high fan setting for 12 minutes in my workplace's ovens. They turned out perfect and gooey!

Timothy Gonzalez

06/20/2023 02:27:00 AM

I made some tweaks to this recipe. I reduced the amount of sugar from 2 cups to 1 cup and the oil from 1 cup to 3/4 cup, and the result was fantastic. Absolutely fantastic. I baked it for 30 minutes. For my next attempt, I'll experiment with even less oil as I believe the original amount is excessive. Nevertheless, the recipe itself was wonderful. Both my husband and I thoroughly enjoyed it.

Cynthia Diaz

01/24/2023 03:17:55 PM

These turned out fantastic and are delicious! I only substituted 2/3 cup of applesauce and 1/3 cup of oil for the full cup of oil.

John Lee

09/25/2022 11:14:35 PM

I mistakenly omitted the cup of water from the recipe and was puzzled by the small amount of liquid called for. In my confusion, I substituted half a can of coconut milk to achieve the typical brownie consistency. The brownies were already baked by the time I realized my mistake with the water requirement, so they had to bake longer. Surprisingly, the brownies turned out delicious with the coconut milk substitution. I even utilized the leftover milk from the can to create a delicious icing using icing sugar and cocoa powder.

Debra Wilson

04/03/2024 08:05:46 AM

These cookies turned out fantastic! I followed the recipe instructions but decided to jazz them up with some chocolate chips and walnuts. Taking advice from one of the reviewers, I mixed the flour with water before adding the oil to help with gluten formation. This made mixing a bit tricky, and I was worried halfway through baking that it had affected the texture. However, to my surprise, the cookies turned out incredibly gooey, moist, and held together well despite not containing eggs.

Nicole Martinez

03/10/2024 05:05:38 AM

I absolutely loved how these brownies turned out - the texture was just perfect, with crispy edges and a moist, chewy center. I followed the recipe to a tee, but made a couple of tweaks by using a combination of oil and applesauce, as well as incorporating the ingredients in a specific order as suggested by another reviewer. In addition, I threw in some chopped walnuts and chocolate chips towards the end, which added a delightful crunch and extra burst of chocolatey goodness. I will without a doubt be making these again in the future.

Jeffrey Cruz

10/20/2024 08:09:02 PM

As always, I always read reviews and suggestions before trying a new recipe and this time was no different. I adapted the recipe based on what I had available in my pantry and fridge. Instead of using 1 cup of oil, I opted for a mixture of 1/2 cup oil and 1/2 cup applesauce. I substituted water with 1 cup of coconut/almond milk. Additionally, I decided to enhance the chocolate flavor by adding 2 tablespoons of instant coffee to the dry ingredients and threw in some chopped walnuts for extra texture. Although I'm not a professional baker and this was my first attempt at making brownies, the result was beyond my expectations. The brownies turned out incredibly delicious - they were cakey, gooey, and irresistibly soft. I just finished baking them and I'm having a tough time keeping my family away from them as they can't resist picking at them. Thank you to all for the amazing recipe!

Joyce Perez

12/04/2022 04:19:17 PM

I just whipped up a batch of these and they turned out absolutely delicious. To cut down on the fat content, I swapped half a cup of oil for half a cup of apple sauce. I also threw in an extra quarter cup of cocoa, although it might not be needed. I will definitely be making these again. Appreciate the recipe!

George Hill

10/12/2023 07:04:18 PM

This brownie recipe is hands down the best I've ever tried. The taste is incredible and the texture is a solid 10/10.

Mark Rodriguez

02/01/2025 06:25:13 AM

I prepared these brownies as a last-minute recipe when I realized I had run out of eggs and had no chocolate chips on hand. To my surprise, these brownies came out fantastic! They have a chewy texture reminiscent of a classic brownie, and the chocolate flavor is rich without being overly sweet. I initially worried about their sweetness, but they were just right in the end. Next time, I plan to experiment by reducing the sugar by half a cup and adding some chocolate chips for an extra touch. Overall, a great emergency recipe that I will definitely be making again!

Diane Allen

06/08/2024 05:26:54 PM

It was a simple process, and I would definitely give it another go incorporating some of the tips mentioned in the earlier reviews, like adding coffee or mixing flour with water. I opted for olive oil, and my dish turned out neither oily nor gooey.

Donna Williams

12/23/2024 07:22:21 AM

Excessive use of white sugar!

Anthony Lewis

01/05/2023 04:26:46 AM

Followed the recipe exactly as instructed. After 30 minutes, it's still very liquidy. I'm starting to doubt if it will bake properly at all!

Jonathan Harris

05/27/2025 10:00:08 PM

The dough turned into a thick paste due to excessive flour, making it difficult to pour.

Pamela Young

08/08/2022 06:04:48 PM

I just made these brownies and they're currently in the oven. I followed the recipe to a T, but when I transferred the batter to the baking dish, it wasn't the expected pouring consistency. Instead, it was more like a fudgy, pliable texture. Fingers crossed that they turn out delicious. Will provide an update later... lol

Jose Young

03/26/2024 04:48:57 PM

This recipe was disappointing. The brownies turned out dry and lacked a rich chocolate flavor. It seems like there was an excessive amount of flour used.

Jose White

09/28/2022 01:07:46 AM

I have been following a vegan diet for 10 years, and this is only the second recipe I've tried for a baked good that didn't turn out soupy! Thank you!! TTuTT Side Note: I substituted the sugar with Monk Fruit Sweetener and Agave, and it turned out delicious! ^u^

Cook Time: 45 minutes