I always thought brownies needed eggs, until I tried these amazing vegan brownies. They’re completely egg-free, butter-free, and dairy-free, yet they taste deliciously fresh, incredibly rich, moist, and deliciously sweet. As an added bonus, they’re made purely with pantry ingredients, but they taste so much fresher than a box mix! 
These Amazing Vegan Brownies use Simple, Everyday Ingredients
I wasn’t a fan of vegan brownies until I made this recipe. These have an addictive deep chocolate flavor with the perfect balance of dessert-like sweetness. I originally shared this recipe back in 2008, but have since updated it, and also have answers to a few FAQs.
Which Type of Cocoa Powder Should I Use?
There are two basic types of cocoa powder: Natural / Unsweetened and Dutch Processed. I use natural unsweetened in this recipe, but Dutch processed will still work fine. The brownies will be sweeter and darker if you use Dutch processed.
What Oil Do You Recommend?
Use your favorite baking oil – almost any type will work great. I use extra-light olive oil (not extra-virgin), but regular olive oil, canola oil, vegetable oil, avocado oil, etc, will do the job. If using coconut oil, make sure your water is at room temperature. Also, if you like to refrigerate your brownies, they will set up more solidly if using coconut oil.
What is the Texture of these Vegan Brownies?
They’re lightly cakey, but very moist and rich, and take on a fudgy consistency when refrigerated. I typically prefer chewier brownies. In fact, I’m not a big fan of chocolate cake. But these really are amazing vegan brownies.
Can I Use Milk Alternative Instead of Water?
If you have milk alternative that needs to be used up, go ahead and use it in these vegan brownies. If not, save the expense and just use water. A milky beverage isn’t needed in this recipe.
Can I Reduce the Sugar?
Technically, you could cut the sugar a little, but this will affect not only the taste, but also the texture of these vegan brownies.
Can I Add Eggs?
This vegan brownies recipe is specifically formulated without eggs. If you’re looking for more of a traditional brownie recipe with eggs, see my Dairy-Free Brownies Recipe.
Where Can I Get Dairy-Free Chocolate Chips?
I like to use Enjoy Life chocolate chips, which are sold at many stores, and online. They’re also allergy-friendly. See our Dairy-Free Chocolate Chips Guide for more options.
Special Diet Notes: Vegan Brownies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
Amazing Vegan Brownies
Ingredients
Method
- Preheat your oven to 350ºF and grease and flour a 13x9-inch baking pan.
- In a large bowl, whisk together the flour, sugar, brown sugar, cocoa powder, salt, and baking powder. Whisking in the center to create a well in the ingredients.
- Add the water, oil, and vanilla to the well in your dry ingredients, and whisk the wet ingredients while incorporating the dry ingredients, until smooth. Do not overmix.
- Fold in chocolate chips.
- Scrape the batter into your prepared pan.
- Bake for 25 to 30 minutes, or until a knife inserted in the center of the brownies comes out clean.
- Let the brownies cool before cutting.
- Leftovers can be stored in an airtight container at room temperature for a couple of days, but I prefer to refrigerate or freeze them.
Nutrition
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23 Comments
Hello, can I use only brown sugar in this recipe? Also, would granulated type work better or the fine type of brown sugar? Thanks!
It will add moisture, and I haven’t tested it, but it might work. I’ve not seen two different textures of brown sugar in stores. The regular type, like C&H sells, is what we use.
Can this recipe still work without adding the chocolate chips?
Yes! The chocolate chips really add to the chocolate flavor and density, but are not required to work.
Olá sou do Brasil, quero fazer a sua receita. Você já testou uma versão sem fermento?
Não há fermento nesta receita.
I’ve been making this recipe on and off for years! I came across it again while needing an allergen-free Superbowl dessert. I know people will be asking for it so I came here to pull up the link. I always do 3/4 baking cocoa and about a full cup of Enjoy Life chips. (Can you ever have enough chocolate?!)
You really can’t have enough chocolate Natalie!
These are delicious! I made these yesterday, and I knew they were a hit when my family of five each wanted seconds!! They’re not huge fans of vegan anything, and they did notice the brownies tasted a tiny bit different, but that didn’t stop them from eating them again tonight for a second day! And they wanted double serving size again too! They taste like a thick chocolate cake. I found these to be so easy to make! I did not want the hassle of trying to make the vegan version of your brownie recipe in the GDF cookbook. Thanks for this easy recipe!! I can eat brownies safely again!
I’m so glad this one worked out well for you and your family Christine!
Hi
I wondered if these measures were US ones as the mixture was really hard to mix as it was so dry. I so want these to work as I have an anaphylactic son-in-law coming to stay.
Yes, this recipe was created in the U.S.
I’ve just got these in the oven though some has dripped through the pan so will have to change what I use to bake them in. Mixture is very runny when converting to UK grams so hope it turns out ok! Looking forward to seeing what they are like. The mix tastes yummy when scraping the bowl lol!
I hope it works out Linda! I’m not experienced in conversions with measurements – I wish I could help on this! The batter should be thick enough that the mini chips don’t sink. but it isn’t a super thick batter. If too runny, it should still come out like chocolate cake, which is also yummy.
Wow, these are so good! They looked a little cakey at first, so I wasn’t sure what to expect, but they are so moist and rich! Thanks for the recipe.
I’m so glad you enjoyed it Marie!
My mum has so many allergies that it’s hard to find a good dessert for her but these brownies are not only tasty but are a perfect way to show appreciation to your parents!
So happy to hear this Chloe!
i tried this recipe, best thing i have ever tasted!
i have a 22cm square baking pan will this be ok? x
I think that’s equivalent to an 8×8-inch baking pan, so you would want to cut the recipe in half.
I haven’t made these yet, but they sound so good! I will definitely be sharing these!
Thank you!