These vegan brownies pack a serious triple-chocolate punch with a crispy crackly top and impossibly fudgy center. They’re the kind of brownies that make people forget they’re plant-based, loaded with melted chocolate chips, rich cocoa powder, and extra chocolate chips throughout. Perfect for satisfying any chocolate craving in just 45 minutes.
My Weekend Testing Marathon Finally Paid Off.
I’ll be honest: I was skeptical about vegan brownies for the longest time. Growing up on the classic boxed mix (you know the ones), I figured plant-based versions would be dense, dry, or missing that essential fudgy magic. Then I spent a weekend testing batch after batch until I cracked the code.
The secret is the triple chocolate approach. Melted chocolate chips create richness, cocoa powder delivers deep flavor, and whole chocolate chips add pockets of melty goodness. The flax egg binds everything without making it cakey, and a touch of applesauce keeps the texture perfectly moist.
My favorites for serving:
Here’s exactly how I make it.
Why I Love This Vegan Brownies
- Triple chocolate intensity – melted chips, cocoa powder, and whole chocolate chips deliver maximum chocolate flavor
- Perfect texture contrast – crispy crackly top gives way to a fudgy, moist center
- Pantry-friendly ingredients – no special vegan products needed, just smart swaps
- Quick assembly – comes together in one bowl in 15 minutes
- Crowd-pleasing – even non-vegans can’t tell the difference
- Great for meal prep – stays fresh for days and freezes beautifully
What You’ll Need
- All-purpose flour and whole wheat pastry flour – the blend creates structure without density; swap all AP flour if needed
- Ground flaxseed – acts as the egg binder when mixed with water; chia seeds work too
- Chocolate chips for melting – creates the rich base; use good quality for best flavor
- Cocoa powder – adds deep chocolate flavor; regular unsweetened, not Dutch-processed
- Applesauce – keeps brownies moist; unsweetened is best
- Vegan butter – I use Earth Balance; coconut oil works but changes texture slightly
- Sugar – regular granulated sugar creates the crispy top
- Extra chocolate chips – optional but highly recommended for pockets of melty chocolate
How to Make Vegan Brownies (Step-by-Step)
Prep & Mix the Base
- Set up for success: Preheat oven to 350°F (175°C). Line your 8×8 pan with parchment, leaving overhang for easy removal.
- Combine dry ingredients: Whisk both flours, baking soda, and salt in a medium bowl. Set aside.
- Make the flax egg: Stir ground flaxseed with water in a small bowl. Let sit 5 minutes until gel-like.
Create the Chocolate Base
- Start the magic: In your large bowl, combine chocolate chips, cocoa powder, applesauce, vegan butter, and water. Don’t worry about mixing perfectly yet.
- Melt carefully: Microwave in 30-second bursts, stirring well between each interval. Takes about 90 seconds total. Small unmelted bits are fine.
- Build the batter: Stir in sugar until smooth, then add your flax mixture and vanilla. Mix until glossy.
Finish & Bake
- Fold in flour: Add dry ingredients and stir just until combined. Batter will be thick, that’s perfect.
- Add the extras: Fold in remaining chocolate chips and nuts if using. Don’t overmix.
- Pan and bake: Spread into prepared pan, pressing into corners. Bake 27-30 minutes until a pick comes out mostly clean with a few moist crumbs.
Common Mistakes (And Fixes)
- Ragged slices — cutting while hot. Chill briefly and wipe the knife between cuts.
- Dry brownies — overbaked. Pull at moist-crumb stage and cool in the pan.
- No crackly top — sugar not fully dissolved into the warm base. Whisk longer.
- Greasy edges — too much fat or glass pan. Use a metal pan and measure carefully.
- Gummy center — underbaked. Add 3 to 5 minutes and re-test with a toothpick.
Vegan Brownies FAQs
The warm chocolate base and sugar create a shiny film that sets in the oven. Whisk the sugar in thoroughly and avoid overhydrating the batter.
Yes. Bake in a loaf pan. Start checking at 20 minutes.
Use an equal amount of vegan butter or neutral oil. The brownies will be richer and slightly denser.
Metal. It heats evenly and builds chewy edges. Glass runs cool and can lead to underbaked centers.
The Ultimate Vegan Brownies
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/4 tsp baking soda
- 3/4 tsp salt
Wet Mix
- 2 Tbsp ground flax seed mixed with 3 Tbsp water
- 4 oz chocolate chips about 3/4 cup
- 7 Tbsp cocoa powder not Dutch processed
- 3 Tbsp applesauce
- 3 Tbsp vegan butter such as Earth Balance
- 1/4 cup water
- 1 1/2 cups sugar
- 2 tsp vanilla extract
Optional Add-ins
- 1/2 cup chocolate chips stirred in
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment or grease well.
- In a medium bowl, combine all-purpose flour, whole wheat pastry flour, baking soda, and salt.
- Mix flax seed with 3 Tbsp water in a small bowl. Let sit to thicken.
- In a large bowl, combine 4 oz chocolate chips, cocoa powder, applesauce, vegan butter, and 1/4 cup water. Microwave in 30-second intervals until melted, stirring between (about 2 minutes total).
- Stir sugar into the chocolate mixture. Add flax mixture and vanilla and mix until smooth.
- Add dry ingredients to wet mixture and stir until just combined. Fold in optional chocolate chips and walnuts.
- Spread batter evenly in pan. Bake 27–30 minutes, until a toothpick comes out mostly clean. Cool at least 15 minutes before cutting.
Equipment
- 8×8 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
