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
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
Heather says
November 19, 2018 at 12:06 pmHello
Has anyone tried freezing these?
Alison Andrews says
November 19, 2018 at 2:33 pmHi Heather, you can freeze them! There are some good tips here for how to freeze brownies.
Anastasia says
November 24, 2018 at 3:20 amNot 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.
★★★★★
Alison Andrews says
November 24, 2018 at 1:27 pmThat’s wonderful to hear! Thanks so much for the awesome review. 🙂
Grace Caroe says
December 2, 2018 at 7:40 pmGreat 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!
★★★★
Wafaa says
December 21, 2018 at 11:22 amI just wanted to say thank you for all your efforts. You are amazing.
Alison Andrews says
December 21, 2018 at 1:47 pmThank you so much! That’s so kind of you! Much appreciated. 🙂
Sara says
December 29, 2018 at 11:32 amThe 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!!
★★★★★
Alison Andrews says
December 30, 2018 at 8:27 amYAY! So happy to read your comment Sara, thanks so much! 🙂
Tali says
January 10, 2019 at 10:07 amHi 🙂 are these better to eat warm soon after they have come out the oven, or cool the day after baking? Thanks!
Alison Andrews says
January 11, 2019 at 9:14 amEither 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.
Kim says
February 6, 2019 at 5:07 amSo 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. ?
★★★
Alison Andrews says
February 6, 2019 at 10:13 amHi 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.
Zarmene says
February 19, 2019 at 10:15 pmIf we can’t have coffee, do I need a sub or can I just make these without it?
Alison Andrews says
February 20, 2019 at 9:15 amYou can leave it out. 🙂
Jan says
March 10, 2019 at 3:55 pmThanks 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’!) 🙂
★★★★★
Alison Andrews says
March 10, 2019 at 4:00 pmThat is wonderful to hear! Thanks so much for the awesome review Jan! 🙂
Alice says
March 12, 2019 at 3:56 pmCan I use white granulated sugar?
★★★★★
Alison Andrews says
March 13, 2019 at 9:58 amYes, this is the right sugar to use! 🙂
Sophie says
March 22, 2019 at 4:12 pmMy 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. ?
★★★★★
Alison Andrews says
March 22, 2019 at 4:58 pmThat’s so awesome to hear! Thanks so much for the great review Sophie! 🙂
Sarah says
April 11, 2019 at 2:54 pmHi,
Can i use vegan chocolate chunks instead of coco powder?
Thanks, Sarah
★★★★
Alison Andrews says
April 11, 2019 at 3:51 pmHi 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. 🙂
Sarah says
April 12, 2019 at 4:37 pmHi
Its me again….
ummm where i live we cant get chocolate powder so thats why i wondered!!
thanks for your help though
★★★★
Alison Andrews says
April 13, 2019 at 10:31 amHi 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! 🙂
Tayla says
June 16, 2019 at 10:56 amHello,
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
Alison Andrews says
June 17, 2019 at 9:51 amHi 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! 🙂