Fudgy, rich, and unbelievably indulgent—these Easy Vegan Brownies are a dream come true for chocolate lovers. Whether you’re fully plant-based or simply cutting back on dairy and eggs, this brownie recipe delivers everything you’d expect from a traditional batch: gooey centers, crisp edges, and deep chocolate flavor in every bite. And the best part? They’re made with simple pantry staples and no complicated swaps.

Perfect for weeknight cravings, potlucks, or dessert emergencies, these brownies come together quickly and disappear even faster. No one will guess they’re vegan, and you won’t miss the butter or eggs one bit. Trust me, these treats are as satisfying as they look—moist, chewy, and loaded with cocoa goodness.

What Kind of Chocolate Should I Use for Vegan Brownies?

For that ultra-decadent taste, go with unsweetened cocoa powder paired with dairy-free chocolate chips. Make sure your chocolate chips are truly vegan (some may contain milk fat or whey). Semi-sweet or dark chocolate varieties usually have a rich flavor that balances the sweetness of the batter perfectly. A combination of cocoa powder and melted vegan chocolate amps up the texture and taste.

Ingredients for the Easy Vegan Brownies

All-Purpose Flour – The structural base of your brownies. You only need a modest amount to keep the texture fudgy rather than cakey.

Unsweetened Cocoa Powder – Provides that deep chocolate flavor. Make sure it’s high-quality for the richest results.

Granulated Sugar – Sweetens the brownies and helps create that classic crinkly top.

Brown Sugar – Adds moisture and a subtle caramel undertone that deepens the overall flavor.

Baking Powder – Gives the brownies a slight lift without making them fluffy.

Salt – A pinch enhances the chocolate and balances the sweetness.

Dairy-Free Milk (like almond or oat) – Brings the batter together and keeps everything moist.

Neutral Oil (like canola or avocado) – Replaces butter and adds richness without overpowering the chocolate.

Vanilla Extract – A background note that lifts the chocolate and adds warmth.

Vegan Chocolate Chips – Optional but highly recommended for pockets of gooey melted chocolate.

How To Make the Easy Vegan Brownies

Step 1: Prep Your Pan and Preheat

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang so you can easily lift the brownies out later. Lightly grease the paper to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt. This ensures even distribution and prevents clumps.

Step 3: Combine Wet Ingredients

In a separate bowl, stir together the dairy-free milk, oil, and vanilla extract. Mix until well blended.

Step 4: Bring the Batter Together

Pour the wet ingredients into the dry mixture and stir with a spatula until just combined. Do not overmix—you want to keep the texture fudgy. Fold in the vegan chocolate chips.

Step 5: Bake to Gooey Perfection

Transfer the batter to your prepared pan and smooth out the top. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 6: Cool and Slice

Let the brownies cool in the pan for at least 15 minutes, then use the parchment overhang to lift them onto a wire rack. Once fully cooled, slice into squares and enjoy!

Serving and Storing These Easy Vegan Brownies

Serve these brownies slightly warm for maximum gooeyness, maybe with a scoop of dairy-free vanilla ice cream or a drizzle of melted chocolate on top. They’re perfect on their own or as part of a dessert spread.

To store, keep them in an airtight container at room temperature for up to 4 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 2 months. Just thaw and warm slightly before serving for that fresh-out-of-the-oven feel.

Frequently Asked Questions

How do I make these brownies gluten-free?

You can substitute the all-purpose flour with a gluten-free 1:1 baking blend. Be sure the blend contains xanthan gum for best texture.

Can I use coconut oil instead of neutral oil?

Yes! Just melt it first and make sure it’s in liquid form before adding it to the wet ingredients.

Why didn’t my brownies get that shiny top?

That classic crinkle top often comes from sugar crystallizing. Make sure you mix the sugars well and don’t skip the brown sugar—it helps add moisture and texture.

Are these brownies overly sweet?

Not at all. The combination of cocoa powder and balanced sugar ratios creates a rich flavor without being cloying.

Can I add nuts or fruit?

Absolutely! Fold in chopped walnuts, pecans, or even dried cherries before baking for added texture and bursts of flavor.

Do these taste like “real” brownies?

Yes! These vegan brownies are just as fudgy, rich, and satisfying as any traditional version.

Want More Chocolate Dessert Ideas?

If you’re head-over-heels for these vegan brownies, here are more chocolate-packed treats from Life With Jam you’ll want to explore next:

Chocolate Instant Pudding for a creamy and quick fix.
Caramel Cheesecake Cookies if you’re craving gooey caramel and tangy cream cheese.
Lemon Raspberry Swirl Cheesecake Cups for a fruity contrast.
Condensed Milk Snow Cookies that melt in your mouth.
Bonnie’s Blue Ribbon Chocolate Dream Cake when you want to go all-out decadent.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Jam Pinterest

And let me know in the comments how yours turned out. Did you toss in nuts or swirl in peanut butter? Did you eat them warm or chilled?

I love hearing your baking experiments. Don’t be shy—drop your questions or twists below so we can keep inspiring each other!