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Simple Vegan Brownies

Updated Aug 14, 2019  /  Published Aug 31, 2017
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2.3Kshares
Vegan brownies

Super moist, fudgy and beautifully textured vegan brownies. Rich and decadent. Serve with vegan cream or ice cream for a fabulous dessert.

Vegan brownies topped with vegan cream and melted chocolate.

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!

Freshly baked and sliced tray of vegan brownies. Freshly baked and sliced tray of vegan brownies.

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.

Vegan brownies stacked up on top of each other. A stack of vegan brownies.

How to make vegan brownies

These brownies are really so easy! 

Preheat your oven to 350Β°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.

Step by step process photo collage of making vegan brownies.

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!

Vegan brownies topped with vegan cream and melted vegan chocolate. Vegan brownies topped with vegan whipped cream and melted vegan chocolate.

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!

Vegan brownies topped with vegan cream and melted vegan chocolate.

More chocolate….

  1. Vegan Chocolate Brownies – like these but with loads more chocolate!
  2. The Best Vegan Chocolate Cake
  3. Vegan Chocolate Pie
  4. Vegan Chocolate Truffles
  5. Classic Vegan Chocolate Cupcakes
  6. 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.

Sign up to our email list for a fabulous free recipe ebook containing 10 recipes, and to stay updated with all our latest recipes!

Vegan brownies topped with vegan whipped cream and melted vegan chocolate.

 

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Simple Vegan Brownies

Vegan Brownies


★★★★★

4.6 from 29 reviews

  • Author: Alison Andrews
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 9
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Description

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

  1. Preheat oven to 350Β°F (180Β°C) and spray a 9×9 inch square baking dish with non-stick spray and line the bottom with parchment paper. Set aside.
  2. Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking powder and salt.
  3. 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.
  4. Add the vegan buttermilk, instant coffee powder, vegetable oil and vanilla to the mixing bowl and mix in well.
  5. Pour the batter out into your prepared baking dish and smooth down with the back of a spoon.
  6. 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.
  7. 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

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2.3Kshares

About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

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Reader Interactions

Comments

  1. Sophia says

    November 19, 2019 at 4:08 pm

    Can I do 1/2 cup white sugar and 1/2 cup brown sugar? How would that affect the outcome? How would it change the steps taken in making them?
    Thank you!

    Reply
    • Alison Andrews says

      November 20, 2019 at 11:48 am

      Hi Sophia, do you mean you want to reduce the sugar by half? You can absolutely use 1 cup brown sugar and 1 cup white sugar, but I wouldn’t reduce the sugar on these as the sugar is what creates the fudginess.

      Reply
  2. Amanda says

    October 24, 2019 at 9:42 am

    Great recipe! I think my pan is smaller than 9×9 inches so it ended up rising quite a bit and taking a good 20 mins longer to stop being wet in the middle. I got a more cakey brownie as a result but it still tastes awesome and is very moist. I added some choc chips inside and on top but otherwise followed the recipe exactly. I’ll try with a bigger pan next time to see if I can get it to be fudgy. Thanks for sharing!

    ★★★★★

    Reply
    • Alison Andrews says

      October 24, 2019 at 10:45 am

      Hi Amanda! Thanks so much for sharing and the great rating, so glad they were still good! πŸ™‚

      Reply
  3. Daisy says

    July 16, 2019 at 12:13 am

    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?

    ★★★★★

    Reply
    • Alison Andrews says

      July 16, 2019 at 10:12 am

      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! πŸ™‚

      Reply
  4. Anna says

    July 03, 2019 at 12:37 am

    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.

    ★★★★★

    Reply
    • Alison Andrews says

      July 03, 2019 at 5:06 pm

      This is so awesome to hear Anna! Thanks so much for the wonderful review and rating! xoxo

      Reply
  5. Tayla says

    June 16, 2019 at 10:56 am

    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

    Reply
    • Alison Andrews says

      June 17, 2019 at 9:51 am

      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! πŸ™‚

      Reply
  6. Sarah says

    April 12, 2019 at 4:37 pm

    Hi
    Its me again….
    ummm where i live we cant get chocolate powder so thats why i wondered!!
    thanks for your help though

    ★★★★

    Reply
    • Alison Andrews says

      April 13, 2019 at 10:31 am

      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! πŸ™‚

      Reply
  7. Sarah says

    April 11, 2019 at 2:54 pm

    Hi,
    Can i use vegan chocolate chunks instead of coco powder?

    Thanks, Sarah

    ★★★★

    Reply
    • Alison Andrews says

      April 11, 2019 at 3:51 pm

      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. πŸ™‚

      Reply
  8. Sophie says

    March 22, 2019 at 4:12 pm

    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. ?

    ★★★★★

    Reply
    • Alison Andrews says

      March 22, 2019 at 4:58 pm

      That’s so awesome to hear! Thanks so much for the great review Sophie! πŸ™‚

      Reply
  9. Alice says

    March 12, 2019 at 3:56 pm

    Can I use white granulated sugar?

    ★★★★★

    Reply
    • Alison Andrews says

      March 13, 2019 at 9:58 am

      Yes, this is the right sugar to use! πŸ™‚

      Reply
  10. Jan says

    March 10, 2019 at 3:55 pm

    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’!) πŸ™‚

    ★★★★★

    Reply
    • Alison Andrews says

      March 10, 2019 at 4:00 pm

      That is wonderful to hear! Thanks so much for the awesome review Jan! πŸ™‚

      Reply
  11. Zarmene says

    February 19, 2019 at 10:15 pm

    If we can’t have coffee, do I need a sub or can I just make these without it?

    Reply
    • Alison Andrews says

      February 20, 2019 at 9:15 am

      You can leave it out. πŸ™‚

      Reply
  12. Kim says

    February 06, 2019 at 5:07 am

    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. ?

    ★★★

    Reply
    • Alison Andrews says

      February 06, 2019 at 10:13 am

      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.

      Reply
  13. Tali says

    January 10, 2019 at 10:07 am

    Hi πŸ™‚ are these better to eat warm soon after they have come out the oven, or cool the day after baking? Thanks!

    Reply
    • Alison Andrews says

      January 11, 2019 at 9:14 am

      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.

      Reply
  14. Sara says

    December 29, 2018 at 11:32 am

    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!!

    ★★★★★

    Reply
    • Alison Andrews says

      December 30, 2018 at 8:27 am

      YAY! So happy to read your comment Sara, thanks so much! πŸ™‚

      Reply
  15. Wafaa says

    December 21, 2018 at 11:22 am

    I just wanted to say thank you for all your efforts. You are amazing.

    Reply
    • Alison Andrews says

      December 21, 2018 at 1:47 pm

      Thank you so much! That’s so kind of you! Much appreciated. πŸ™‚

      Reply
  16. Grace Caroe says

    December 02, 2018 at 7:40 pm

    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!

    ★★★★

    Reply
  17. Anastasia says

    November 24, 2018 at 3:20 am

    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.

    ★★★★★

    Reply
    • Alison Andrews says

      November 24, 2018 at 1:27 pm

      That’s wonderful to hear! Thanks so much for the awesome review. πŸ™‚

      Reply
  18. Heather says

    November 19, 2018 at 12:06 pm

    Hello

    Has anyone tried freezing these?

    Reply
    • Alison Andrews says

      November 19, 2018 at 2:33 pm

      Hi Heather, you can freeze them! There are some good tips here for how to freeze brownies.

      Reply
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