Super moist, fudgy and beautifully textured vegan brownies. Rich and decadent. Serve with vegan cream or ice cream for a fabulous dessert.
Oh wow, these vegan brownies you guys! Fudgy and rich and everything a brownie should be.
Topped with vegan whipped cream and drizzled with melted chocolate because dessert.
The tops get all nice and shiny and cracked, which is just perfect for brownies don’t you think?
The best way to eat these brownies is with some vegan whipped cream or some delicious vegan ice cream. If you serve them nice and warm from the oven with cream or ice cream, well that’s even better!
Lots of cocoa!
There is a lot of cocoa in this recipe, which gives it the extremely rich chocolate flavor. But to counter-balance the cocoa, you need more sugar, so don’t be shocked out of your little cotton socks by the fact of 2 cups of sugar. 
Every granule is put to good use to create the most delicious vegan brownies ever.
For a little extra kick and to enhance the flavors I added a little instant coffee powder to the recipe as well. And I think it worked great. You don’t really taste the coffee but there is the sense of a little something something going on to create an extra layer of flavor.
With brownies you’re not going for light and fluffy but rather dense and fudgy and that is what you have here in abundance. Extra moist, fudgy and decadent brownies that are super rich and chocolatey.
How to make vegan brownies
These brownies are really so easy!
Preheat your oven to 350°F and spray a square 9×9 inch baking dish with non-stick spray and line it with parchment paper.
Sift flour and cocoa powder into a mixing bowl and add sugar, baking powder and salt.
Prepare a batch of vegan buttermilk by adding some lemon juice to a measuring jug and then adding soy milk up to the 1 cup line (you can also use almond milk for this step). Let it curdle.
Then add the vegan buttermilk to the mixing bowl along with some vegetable oil and vanilla and mix in.
Pour out into your prepared baking dish and smooth down with the back of a spoon. Your batter will be very thick (see above and video).
Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clear. Moist crumbs are okay but wet batter is not. Mine took exactly 38 minutes but ovens differ.
And then all you have to do is enjoy the heck out of them with some vegan whipped cream or vegan ice cream!
You will love these vegan brownies! They are:
- Beautifully textured
- Super fudgy
- Rich and extremely chocolatey
- Thick and dense
- Super moist and flavorful
- Decadent
Serve warm if possible. Leftovers keep very well at room temperature or in the fridge for up to a week. You can warm them up in the microwave and then serve.
You can also freeze them for up to 6 months!
More chocolate….
- Vegan Chocolate Brownies – like these but with loads more chocolate!
- The Best Vegan Chocolate Cake
- Vegan Chocolate Pie
- Vegan Chocolate Truffles
- Classic Vegan Chocolate Cupcakes
- Homemade Vegan Chocolate
If you’re keen to try a gluten-free version of these brownies, then check out our vegan gluten free brownies recipe.
So what do you think of these decadent vegan brownies? I highly recommend you make them pronto. And let us know how it goes.
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Vegan Brownies
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 9
Print Recipe
Pin RecipeDescription
These super moist, fudgy and beautifully textured vegan brownies are rich, decadent and delightful! Serve with vegan cream or ice cream for a fabulous dessert experience.
Ingredients
For the Brownies:
- 2 cups (250g) All Purpose Flour
- 1 cup (86g) Cocoa Powder (unsweetened)
- 2 cups (400g) White Sugar
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup (240ml) Vegan Buttermilk (1 Tbsp lemon juice + soy milk up to the 1 cup line)*
- 1 Tbsp Instant Coffee Powder
- 1 cup (240ml) Vegetable Oil*
- 1 tsp Vanilla Extract
For Serving:
- Vegan Whipped Cream or
- Vegan Vanilla Ice Cream
- Melted Vegan Chocolate
Instructions
- Preheat oven to 350°F (180°C) and spray a 9×9 inch square baking dish with non-stick spray and line the bottom with parchment paper. Set aside.
- Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking powder and salt.
- Prepare the vegan buttermilk by adding 1 Tbsp lemon juice into a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Allow to sit for a minute to curdle.
- Add the vegan buttermilk, instant coffee powder, vegetable oil and vanilla to the mixing bowl and mix in well.
- Pour the batter out into your prepared baking dish and smooth down with the back of a spoon.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clear (moist crumbs are fine, wet batter is not!). Mine took exactly 38 minutes but ovens will differ.
- Serve with vegan whipped cream or vegan ice cream and drizzles of melted vegan chocolate.
Notes
*Weigh your flour for accurate results as flour measures are notoriously tricky!
*You can make your vegan buttermilk with almond milk too if you prefer. It results in a thinner consistency but it still works.
* I have made these brownies with both extra virgin olive oil and canola oil and both were great. I think any vegetable oil will work great here. If you are going to use coconut oil though make sure it is melted first.
*Nutritional information is for 1 Large Brownie (of 9) without additional toppings.
*The dish I used was 9×9 inch square.
*Recipe adapted from All Recipes.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Brownie (of 9)
- Calories: 524
- Sugar: 45.4g
- Sodium: 202mg
- Fat: 26g
- Saturated Fat: 4.1g
- Carbohydrates: 73.2g
- Fiber: 4.7g
- Protein: 5.6g
Keywords: vegan brownies
These are amazing!
I’m trying to get more iron in my diet, do you think adding black beans or kidney beans to this recipe would work?
★★★★★
Hi Daisy, so happy you like the recipe! I don’t think adding beans would work here because it would change the recipe quite a lot. I do have it on my ‘to do’ list to do a recipe for black bean brownies though! 🙂
I made these brownies for a dessert table at a wedding with a few vegans in attendance. I’d tried two other recipes before this but I wasn’t too psyched about how either batches came out (taste and texture were off for both). I decided to try this recipe last minute because I was intrigued by the vegan buttermilk step (it made sense to me scientifically, so I was sold).
Very happy that I gave this a shot! I didn’t taste them before sitting them out on the dessert table and I was a bit nervous about how they came out. People kept coming up to me all night to say that they didn’t even know that the recipe was vegan because the brownies tasted that great. I thought everyone was just being nice, but then I tasted one the next day that I’d left off of the platter, and I was completely shocked. The brownie was decadent, moist, chocolatey, and delicious! I made them again just for everyone at home (no vegans in the house), and my family all agreed. I’d say this is a great brownie recipe overall, not even taking into consideration that it’s vegan.
★★★★★
This is so awesome to hear Anna! Thanks so much for the wonderful review and rating! xoxo
Hello,
I was wondering if I could use wholemeal flour instead of all purpose flour, and also add some chocolate chips into the recipe. What do you think?
Tayla
Hi Tayla, definitely yes to the chocolate chips! I’m not sure about the flour. It would change the texture, but you might still like it, it would be an experiment though as I have not tried it that way. All the best! 🙂
Hi
Its me again….
ummm where i live we cant get chocolate powder so thats why i wondered!!
thanks for your help though
★★★★
Hi Sarah! Oh I see! Okay I did a little research and some articles make it seem VERY complicated, but this article from Revuezzle simplifies the process nicely and it seems very doable. So hope that helps and let us know how it works out! 🙂
Hi,
Can i use vegan chocolate chunks instead of coco powder?
Thanks, Sarah
★★★★
Hi Sarah, I don’t think that would work as you would still need the cocoa powder for that chocolate flavor even with chocolate chunks added. We also have another recipe for vegan chocolate brownies that has chocolate chunks in it as well if you want to check it out. 🙂
My first attempt at baking a vegan recipe, and these were so easy and satisfying to make. Taste tested by my colleagues today, and they loved them. I’ll definitely be making these again. Thank you. ?
★★★★★
That’s so awesome to hear! Thanks so much for the great review Sophie! 🙂
Can I use white granulated sugar?
★★★★★
Yes, this is the right sugar to use! 🙂
Thanks for sharing this recipe – I made these yesterday and they’re FANTASTIC! (They’ve also had the seal of approval from some [non-vegan] teenagers who would probably think of themselves as brownie ‘connoisseurs’!) 🙂
★★★★★
That is wonderful to hear! Thanks so much for the awesome review Jan! 🙂
If we can’t have coffee, do I need a sub or can I just make these without it?
You can leave it out. 🙂
So I’ve made so many recipes thinking they seemed too easy. But…. I loved the vanilla, lemon, cakes and cupcakes. Those will forever be my go to for cupcakes and cake recipes. However. The brownie recipe was super crumbly. I weighed ingredients and they were still tasty. Just crumbly which made me sad. ?
★★★
Hi Kim, that is such a pity. Did you make any ingredient substitutions like using a different flour? I don’t know what might have caused that otherwise, we recently made these again for the recipe video and they were definitely not crumbly at all so I’m not sure what might have gone wrong.
Hi 🙂 are these better to eat warm soon after they have come out the oven, or cool the day after baking? Thanks!
Either or is delicious but I personally like them served warm with vegan cream or ice cream. You can reheat the individual brownies in the microwave once they’ve cooled down so the next day works great too.
The BEST brownie recipe ever, so easy and they turned out perfect and delicious. I have tried so many vegan chocolate brownie/cake recipes and they’ve all been pretty bad. These brownies are so good even my omni partner is asking for more. Thank you for giving me back chocolate desserts!!
★★★★★
YAY! So happy to read your comment Sara, thanks so much! 🙂
I just wanted to say thank you for all your efforts. You are amazing.
Thank you so much! That’s so kind of you! Much appreciated. 🙂
Great recipe! I used 1 cup of flour and didn’t include the baking powder and they turned out AMAZING! I cooked them for 35 minutes and they were cooked all the way through but still gooey inside. Definitely recommend this alteration!
★★★★
Not gonna lie I was a little skeptical about trying such an easy recipe but OH MY GOD. These are the absolute BEST brownies I have ever had!!! It is so wonderful that all these ingredients are always on hand and it only took about 5 minutes to prepare before putting it in the oven!! So delicious thank you soo much for this recipe definitely a keeper.
★★★★★
That’s wonderful to hear! Thanks so much for the awesome review. 🙂
Hello
Has anyone tried freezing these?
Hi Heather, you can freeze them! There are some good tips here for how to freeze brownies.