Vegan chocolate brownies that are ultra moist, mega chocolatey, dense, fudgy and everything a chocolate lover could dream of!
These vegan chocolate brownies are triple chocolate! And for all the chocoholics out there, this is for you!
I’m a proud chocoholic myself so I feel I have a unique insight into what we want. All. The. Chocolate. Yes, all of it.
These vegan brownies have cocoa powder, melted chocolate and a mix of chocolate chunks and chocolate chips all mixed into the batter and then more chocolate chunks and chips sprinkled on top.
They are seriously fudgy, with so much chocolate flavor it’s like a dream come true.
We adapted our recipe for simple vegan brownies to add heaps more chocolate for a super indulgent and decadent triple chocolate version. And oh my, it was a massive success.
Also check out our delicious vegan blondies for those times when you want something fudgy and delicious but butterscotch flavor instead of chocolate.
How To Make Vegan Chocolate Brownies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- These vegan chocolate brownies are super easy to make!
- Sift flour and cocoa powder into a mixing bowl and then add brown and white sugar, baking powder, salt and instant coffee powder and mix it up.
- Then prepare some vegan buttermilk by mixing some lemon juice with some soy milk and allowing it to curdle. Add that into the mixing bowl along with some melted coconut oil and vanilla extract. Mix into a thick batter.
- Add melted vegan chocolate and fold in.
- Then add a mix of vegan chocolate chips and chunks and fold them in.
- Transfer to a 9×9 inch square baking dish and smooth down. Top with more chocolate chunks and chocolate chips and then bake for 30-40 minutes (more on this point later).
The Best Vegan Chocolate Brownies
These vegan brownies are super fudgy and moist. If you like your brownies ultra gooey you can make them like that too. All you have to do is cook them for less time.
The brownies pictured were baked for 40 minutes. I tried a version where I baked them for only 30 minutes and they were so gooey! I know some people love them this way. So if you’re a gooey brownie devotee feel free to bake these for a shorter time.
I think the 40 minute baking time and the fudginess you can see in these photos is ideal but that’s my brownie preference. Make ’em how you like ’em.
The combination of cocoa powder and melted chocolate create a wonderfully dense and rich result here. Vegan buttermilk and coconut oil contribute to the dense fudginess. And we only use 1 tsp of baking powder in these brownies because we don’t want them to rise too much, we want them to be super dense. It’s not cake, it’s like pure chocolate!
Ingredients FAQ
Can I skip the instant coffee powder? You can. The coffee powder enhances the chocolate flavor, but it is an optional ingredient. You won’t taste the coffee at all in the final result, but if you don’t want to use it, you can omit it. However, if you can use it, it’s recommended.
Can I make the vegan buttermilk with almond milk? Yes you can. I prefer soy milk for a richer result. But almond milk will work fine too.
Isn’t that a lot of sugar? Haha yes, these brownies do use quite a lot (2 cups) of sugar. But this isn’t just to sweeten the brownies, it also creates that super fudgy and soft texture that we really want here. So…it’s worth it. And we’re baking here, not making a salad. ?
Can I use a different oil? Coconut oil works great and contributes to the really decadent fudgy texture, but yes, you can use a different vegetable oil without a negative impact.
Make Them Gluten-Free
For a delicious gluten-free version check out our recipe for vegan gluten free brownies!
Storing and Freezing
Keep them covered at room temperature where they will stay good for up to a week. They are also freezer friendly for up to 3 months.
More Vegan Chocolate
- Our Vegan Chocolate Fudge Cake also has melted chocolate folded into the batter and it’s rich and totally divine, so if these brownies are up your street, this cake will be too!
- If you’re a brownie fan then these Vegan Zucchini Brownies won’t disappoint. They’re topped with a seriously delicious chocolate topping too.
- I actually got super arrogant and named this chocolate cake The Best Vegan Chocolate Cake and I mean what I say! Everyone who has tried this cake agrees it is the best. So….chocoholics, you know what to do.
- These Vegan Chocolate Truffles have a hard chocolate outside and a smooth and silky chocolate ganache center. A must try.
- And when you’re in the mood for some chocolate cupcakes then you want this recipe for Classic Vegan Chocolate Cupcakes, fabulously delicious chocolate cupcakes topped with a rich and velvety vegan chocolate buttercream.
- These Vegan Chocolate Cookies are really double chocolate, a rich chocolate cookie packed with chocolate chips, what could be better?
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Brownies
Ingredients
- 2 cups All Purpose Flour (250g)
- 1 cup Cocoa Powder (84g) Unsweetened
- 1 cup Light Brown Sugar (200g)
- 1 cup White Granulated Sugar (200g)
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 Tbsp Instant Coffee Powder
- 1 cup Vegan Buttermilk (240ml) 1 Tbsp lemon juice + soy milk up to the 1 cup (240ml) line*
- 1 cup Coconut Oil (240ml) Melted
- 1 tsp Vanilla Extract
- 4 ounces Vegan Chocolate (112g) Melted
- 1 cup Vegan Chocolate Chips and Chunks (175g) plus extra to place on top
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9 x 9 inch square dish with non-stick spray and cut parchment paper so that the bottom of the dish is lined and there is overhang over the sides so you can easily lift out the whole tray of brownies when they’re baked. Set aside.
- Sift the flour and cocoa powder into a mixing bowl and add the brown and white sugar, baking powder, salt and instant coffee powder and mix together.
- Prepare your vegan buttermilk by adding 1 Tbsp of lemon juice to a measuring jug and then adding in soy milk up to the 1 cup (240ml) line. Allow it to curdle and then add to the mixing bowl.
- Add in the melted coconut oil and vanilla extract and stir it into a thick batter.
- Add the melted vegan chocolate and fold it into the batter.
- Add the chocolate chips and chunks and stir into the batter. The batter will be extremely thick.
- Spoon the batter out into the prepared baking dish and smooth down with the back of a spoon.
- Place extra chocolate chunks and chocolate chips on top.
- Place into the oven and bake for 30 minutes if you want them extremely gooey or 40 minutes if you want them super fudgy but not gooey. The brownies in the photos were baked for 40 minutes.
- When baked let them cool for around 15 minutes and then lift the whole tray of brownies out using the parchment paper overhang to lift out the whole tray. Place it onto a wire cooling rack and let it cool completely before cutting. If you cut the brownies when they are still quite warm, they will be harder to cut.
- To cut the brownies, heat up a knife by dipping it in some very hot water (from the kettle) and then drying it off with a towel and cutting. Then dip the knife again, dry it off and cut the next section and repeat until you have cut all the squares. This simultaneously allows you to cut perfect squares and makes the chocolate in the brownies all melty as you cut them.
Video
Notes
- Weigh your flour for the most accurate results or use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife.
- Instant coffee powder can be omitted if you prefer, but it adds a little extra punch to the chocolate flavor.
- Almond milk can also be used to make vegan buttermilk but soy milk is preferred because it creates a thicker/richer texture.
- You can use chocolate chunks or chocolate chips or a mixture of both. I recommend a mixture of both for an extra layer of deliciousness. If you do half of each then this works out to around 88g of each.
- Keep your brownies covered at room temperature where they will stay good for up to a week. They are also freezer friendly for up to 3 months.
Alva says
Hi!
Alva from Spain here! Thank you for this awesome recipe. I cut white sugar to 250gr and cacao to 50gr. I baked those brownies twice and they were delish.
Thank you again.
Love xxx
Alison Andrews says
So glad you liked it Alva! Thanks for the great rating! xo
Simrit says
Just made these and OMG they are out of this world so so tasty your recipes are the best this is going in my special book
Alison Andrews says
So happy you enjoyed them! Thanks for the wonderful rating. 🙂
Abril says
I swear is the best brownie I´ve ever tried! SO delicious!! I did it to share tomorrow with my hockey mates but really I want to eat it all by myself. I didn´t put the melted chocolate and I forgot to reduce the amount of coconut oil so there was a oil river on the surface but still is so tasty. I tried so many recipes of vegan brownies and none of them worked but this is my favorite of alltime even better than dairy brownies . Thank you!!! Love from Argentina
Alison Andrews says
Thanks so much for the awesome review Abril!
Ali says
These were a hit with everyone, non-vegans included (they were amazed). Second batch is in the oven right now! Delicious, moist, fudgy, chocolatey. I baked them for 40 minutes. Only alterations I made is I sub out the coconut oil and replace it with 2/3 cup oil and 1/3 cup melted vegan butter (or however much I have), and reduced the coffee just a smidge. Another win.
Alison Andrews says
So glad to hear they came out great! Thanks so much for the awesome rating! 🙂
Olivia Riverlynn says
Seriously! You make the absolute best recipes! These came out absolutely wonderfully; a bit crispy on the top and super soft and moist in the middle, exactly how I like ’em! The small bit of coffee just adds SO much to the flavor. These will definitely be my go-to whenever I feel like cooking up a batch of brownies!
Alison Andrews says
Wonderful! Thanks so much Olivia! 🙂
Anne Marie Tiffin says
I had family, including vegans, visiting this last weekend and I was showing your site to my soon to be daughter-in law. We came across the brownie recipe so just had to try it out! As with the classic cupcakes which I’ve now made several times, this is a recipe which I will definitely make again. They are the most delicious brownies ever! (I cooked them for the 40mins and they were just the right texture for us.) I didn’t have instant coffee (not something we use) so I substituted a tablespoon of Camp Coffee, which I always use for my coffee and walnut cakes. This worked very well. (I also made the vegan moussaka for dinner – time consuming preparing it but well worth the effort!) I’m loving these recipes – thank you.
Alison Andrews says
Wonderful! So happy they came out great! Thanks so much for the awesome review. xo
Jahnavi says
I replaced 1/4 cup of oil with apple sauce and reduced the sugar by 1/2 cup. They still turned out delicious and not too sweet but not the classic fudgy, chewy brownies that the original recipe produced. Next time I will only reduce the oil but keep the full amount of sugar. Still loving this recipe! <3
Alison Andrews says
Yes the sugar plays quite a big part in the texture for these brownies. Thanks for sharing! 🙂
anisha parekh says
brownie texture came out amazing but i could taste the coconut oil which i didnt like so next time im going to try vegetable oil !
Alison Andrews says
Glad you liked the texture and definitely tweak it to your tastes next time. 🙂
Jahnavi says
Amazing. I made this recipe right after a different vegan brownie recipe that left me still craving for some proper brownies. These are proper brownies. So so delicious. I even replaced the coconut oil with sunflower and forgot the coffee! (I was bummed because I had made fresh espresso to put in) but they weren’t lacking at all. The only part that made the recipe slightly less convenient than I’d hoped is the melted chocolate. I might try omitting that next time just to see if they are still ok.
Thanks for the great recipe!
Alison Andrews says
So happy to hear this! Thanks for the amazing review. xo
Jahnavi says
If I were to reduce the oil a bit, do you think the apple sauce trick would work with these? If so what amount would you recommend?
Alison Andrews says
Hi! I think you could replace some of the oil with applesauce sure. Use the same amount of applesauce as you need to replace the oil. So if you cut the oil by 1/4 cup then use 1/4 cup of applesauce in its place. All the best! 🙂
Tyler says
Super moist, super fudgy, super good and super recipe.
Raquel Abreu says
Hello Alison!
So I found your blog about two weeks ago and I already did so many recipes… I loved all of them,
BUT THESE BROWNIES ARE THE BEST VEGAN BROWNIES I EVER HAD.
I write it like this because I want to make sure everyone sees this comment! I will do this recipe forever.
I just made two little changes: I used vegan margerine instead of oil because I didn’t had any coconut oil, and I put some hazelnuts in the batter. I prefer these brownies to non vegan brownie and everyone loved them, vegans and non vegans!
Thank you so much. I think this is the only blog I trust in recipes before making them.
All the best! 🙂
Alison Andrews says
Love your comment so much! Thanks a million Raquel, so happy you loved the brownies! Thanks for sharing your adjustments and the awesome review. )
Alimp says
Made these to take to a BBQ and was sceptical because every vegan dessert I try is never as good as the ‘real thing’. They were a massive hit, even my dairy loving husband is a fan and is on his second piece. I now can’t wait to try all your other desserts. Thank you for giving me back chocolate cake!!!
Alison Andrews says
Wonderful to hear that! Thanks so much for the awesome review! 🙂
Alisha Malu says
Hi .
Do you have any YouTube video for the same.
Alison Andrews says
Not yet for this recipe. 🙂
Karen Moore says
Best brownies ever! I’ve been looking for a delicious vegan brownie since October. This is my forth recipe to try and WOW! This is it! Brownie heaven for all 🙂 BTW didn’t have instant coffee and didn’t add and they were fab
Alison Andrews says
So happy to hear you loved them! Thanks so much for sharing Karen! 🙂
Irene Smeltz says
I really love your recipes and this one especially. Thank you. I am sorry I didn’t take a photo, maybe next time.
Alison Andrews says
Hi Irene, so happy you liked it! Thanks so much for sharing and the wonderful review. 🙂