Desserts Cookies Brownie Recipes Chocolate Brownie Recipes Vegan Brownies 4.6 (967) 835 Reviews 124 Photos These vegan brownies are made with cocoa powder for a rich and gooey chocolaty treat. If you prefer brownies that are a little more solid, you can bake the brownies for longer than the recommended time. Great for people with egg or dairy allergies, too! Submitted by SANDYWIFEY31S Updated on April 17, 2024 Save Rate Print Share Add Photo 124 124 124 124 Prep Time: 15 mins Cook Time: 30 mins Additional Time: 10 mins Total Time: 55 mins Servings: 15 Jump to Nutrition Facts Jump to recipe These vegan brownies are rich, chewy, and feature a wonderfully crisp crust. Vegan Brownie Ingredients These are the ingredients you’ll need to make this homemade vegan brownie recipe: Flour: This vegan brownie starts with all-purpose flour. Sugar: Make sure the package is labeled “vegan,” as some store-bought white sugars aren’t strictly vegan. Cocoa powder: You’ll need ¾ cups of good-quality unsweetened cocoa powder. Baking powder: Baking powder acts as a leavener, which means it helps the vegan brownies rise. Salt: Salt enhances the overall flavor of the brownies, but it won’t make them taste salty. Water or coffee: Use a cup of hot water (or a cup of brewed coffee for more flavor). Oil: Vegetable oil keeps these vegan brownies nice and moist. Vanilla: Vanilla extract takes the flavor up a notch. How to Make Vegan Brownies You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make vegan brownies: Whisk the dry ingredients in a large bowl. Add the wet ingredients and stir until the batter is blended. Pour the batter into a prepared baking dish and spread evenly. Bake in the preheated oven until the top is no longer shiny and the center feels just set.Let the brownies cool before cutting them into squares. Test Kitchen Tips This top-rated user recipe was tested in our test kitchen. Here are some tips from recipe tester Tricia Manzanero Stuedeman.: It is important to use high-quality unsweetened cocoa powder, as the flavor of your cocoa will be on full display. If you use cheap cocoa, your brownies will taste cheap. Ghirardelli, Vahlrona, and Guittard are great options. “Keep in mind that warm brownies will be quite tender when cut,” says Tricia. “I found it easiest to use a sharp, straight-bladed knife and a smooth cutting motion rather than a sawing motion using a serrated knife. A small, thin spatula can be helpful to loosen the bottom of brownies and lift them out of the pan.” Tricia tried the recipe with water and brewed coffee. She preferred the version with the coffee, as it masked the oil’s flavor. How to Store Vegan Brownies Store the vegan brownies in an airtight container at room temperature for up to three days. Allrecipes Community Tips and Praise “Amazing,” raves one Allrecipes community member. “This has become my go-to brownie recipe every time and it turns out amazing always. Definitely would recommend!” “This was my first attempt at vegan brownies and my non-vegan family couldn't tell the difference,” says Tessa L. “They're delicious.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 15 servings 2 cups all-purpose flour 2 cups granulated white sugar ¾ cup good-quality unsweetened cocoa powder, sifted 1 teaspoon baking powder ¾ teaspoon salt 1 cup hot water or coffee ½ cup vegetable oil 2 teaspoons vanilla extract Directions Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with baking spray; line bottom with parchment paper. Dotdash Meredith Food Studios Whisk flour, sugar, cocoa powder, baking powder, and salt together in a large bowl until combined. Dotdash Meredith Food Studios Pour in water (or coffee), vegetable oil, and vanilla; mix until well-blended. Spread batter evenly in the prepared dish. Dotdash Meredith Food Studios Bake in the preheated oven until top is no longer shiny and center feels just set when gently pressed, about 30 minutes. Dotdash Meredith Food Studios Let cool for at least 10 minutes before cutting into 15 squares. Enjoy! Dotdash Meredith Food Studios From the Editor This recipe was tested in our test kitchen and updated to reduce the amount of oil and salt based on user feedback. The original recipe used 1 cup oil and 1 teaspoon salt. I Made It Print 1,670 home cooks made it! Nutrition Facts (per serving) 284 Calories 14g Fat 39g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 284 % Daily Value * Total Fat 14g 18% Saturated Fat 3g 13% Sodium 169mg 7% Total Carbohydrate 39g 14% Dietary Fiber 2g 6% Total Sugars 25g Protein 2g 5% Calcium 21mg 2% Iron 1mg 7% Potassium 79mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.