Vegan brownies are one of those things that I used to be really skeptical about – how could brownies without eggs and butter possibly taste as good as the real thing? – but after years of testing recipes, I can honestly say that the best vegan brownies are absolutely indistinguishable from traditional ones and sometimes even better. These 10 vegan brownie recipe ideas prove that plant-based baking has come so far, with brownies that are fudgy, rich, and intensely chocolatey without any animal products whatsoever.

The Classic Vegan Brownies are where everyone should start – they taste exactly like traditional brownies and nobody will know they’re vegan. The Fudgy Vegan Brownies maximize that dense, gooey texture we all crave, while the One-Bowl Vegan Brownies make cleanup ridiculously easy. The Vegan Chocolate Chip Brownies are loaded with dairy-free chocolate chips, and the Vegan Peanut Butter Brownies swirl in everyone’s favorite combination. The Vegan Sweet Potato Brownies sneak in vegetables for extra nutrition, the surprising Vegan Black Bean Brownies are moist and protein-packed, and the Vegan Gluten-Free Brownies work for multiple dietary restrictions. The Vegan Double Chocolate Brownies are for serious chocolate lovers, while the adorable Vegan Brownie Bites are perfect for portion control or parties.

What makes these vegan brownies so amazing is how they prove that you absolutely don’t have to sacrifice flavor or texture when baking plant-based. They’re perfect for vegans obviously, but also for anyone with egg or dairy allergies, and honestly, they’re so good that even non-vegans won’t notice the difference. These brownies are moist, fudgy, and seriously delicious – no compromise required. Plant-based baking has never tasted this good!

1. Classic Vegan Brownies

Classic Vegan Brownies are the kind of dessert I make when I want something simple, warm, and deeply comforting without feeling weighed down. There’s something peaceful about whisking together a few gentle, plant-based ingredients and watching them turn into a rich, chocolatey batter. These brownies remind me of the moments when I learned to rely on softer ingredients—oil instead of butter, plant milk instead of dairy—and discovered that the flavor could still feel familiar, indulgent, and soothing. They bake into a tender, fudgy square that brings that quiet joy you get from knowing something good came from something simple.

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• ¾ cup almond milk
• 1 teaspoon vanilla

Steps

Step 1: Whisk together the flour, sugar, cocoa powder, baking powder, and salt until there are no clumps. Taking a moment with the dry ingredients helps them blend evenly, creating a soft base that will bring the batter together gently. The cocoa’s deep aroma fills the air, already comforting before anything is baked.

Step 2: Pour in the oil, almond milk, and vanilla. Stir slowly until the batter turns thick and glossy. Vegan batters often feel looser at first, but they come together with patience. The mixture grows smoother and richer as you stir, becoming a chocolatey canvas ready for the oven.

Step 3: Spread the batter into a lined baking dish, smoothing the top with gentle strokes. The batter will feel slightly sticky but spreads easily. As you smooth it, the surface becomes even and ready to rise just a little, forming that perfect thin crust brownies are known for.

Step 4: Bake at 350°F (175°C) for 20–25 minutes. The center should still feel soft, and the edges set. As they bake, the kitchen fills with a warm chocolate scent that feels soothing and familiar, like a quiet afternoon spent making something just for yourself.

Step 5: Let the brownies cool completely before slicing. As they rest, they become denser and fudgier. Each bite brings a soft, rich sweetness that feels comforting yet light—a gentle treat that fits beautifully into a plant-based kitchen.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 9

2. Fudgy Vegan Brownies

Fudgy Vegan Brownies are the dessert I make when I want something extra indulgent without using heavy ingredients. They come out soft and dense, almost melt-in-your-mouth, with a rich chocolate flavor that feels soothing after a long day. These brownies remind me of the early days of learning vegan baking, when I realized how simple swaps—flax instead of eggs, oil instead of butter—could still create that decadent, velvety texture I loved. They’re rich but gentle, the kind of treat that comforts without feeling too heavy.

Ingredients

• 1 cup flour
• 1 cup sugar
• ½ cup cocoa powder
• ¼ cup melted coconut oil
• ¼ cup vegetable oil
• ¾ cup almond milk
• 1 tablespoon flaxseed meal + 3 tbsp water
• 1 teaspoon vanilla
• ½ teaspoon salt

Steps

Step 1: Mix the flaxseed meal with water and let it rest until thick and gel-like. This simple mixture replaces the egg, binding the brownies without changing the flavor. As it thickens, you can feel the gentle shift from separate ingredients to something that will hold everything together.

Step 2: Whisk the flour, sugar, cocoa powder, and salt in a bowl. The cocoa releases a deep chocolate aroma that fills the air, giving that first hint of the rich flavor to come. The dry mixture becomes smooth and even, ensuring the brownies bake with a consistent, fudgy texture.

Step 3: Add the coconut oil, vegetable oil, almond milk, vanilla, and the flax mixture. Stir slowly until the batter thickens into a glossy, chocolatey mass. It may feel dense—that’s exactly what makes the brownies so fudgy. The mixture comes together with a satisfying heaviness.

Step 4: Spread the batter into a lined pan and smooth the top. The thickness of the batter creates a dense brownie with almost no rise, keeping the texture rich and velvety. Even smoothing it across the pan feels calming, like preparing something indulgent with intention.

Step 5: Bake at 350°F (175°C) for 22–26 minutes. Let them cool fully before slicing so the fudgy center sets. Each bite becomes dense, rich, and soft—a vegan dessert that proves indulgence doesn’t require dairy or eggs.

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 9

3. One-Bowl Vegan Brownies

One-Bowl Vegan Brownies are my go-to when life feels busy and I still want something warm and homemade. Everything comes together in a single bowl, making cleanup feel effortless. These brownies remind me of those evenings when I needed something comforting but didn’t have the energy for complicated steps. The batter mixes quickly, the ingredients stay simple, and the result is a soft, chocolatey square that feels soothing and familiar. This recipe proves that vegan baking can be easy, gentle, and deeply satisfying.

Ingredients

• 1 cup flour
• 1 cup sugar
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• ¾ cup oat or almond milk
• 1 teaspoon vanilla

Steps

Step 1: Add all the dry ingredients—flour, sugar, cocoa, baking powder, salt—into one bowl and whisk well. Making everything in one bowl keeps things simple, freeing your mind from extra steps. The cocoa blends through the flour, giving the mixture a soft, earthy color.

Step 2: Pour in the oil, milk, and vanilla. Stir with slow, steady motions until the batter comes together. It will look loose at first, then suddenly turn thick and glossy. There’s a small satisfaction in watching the transformation happen with nothing more than a spoon and a few minutes.

Step 3: Once smooth, pour the batter into a lined baking pan. Level the top gently. Because everything was mixed in one bowl, the batter feels uncomplicated—like a treat made without stress or fuss but still full of care.

Step 4: Bake at 350°F (175°C) for 18–22 minutes. The brownies puff slightly then settle as they cool. The kitchen fills with a warm chocolate scent, creating a moment of stillness that feels comforting and grounding.

Step 5: Let the brownies cool completely so the texture becomes soft and even. Slice into squares and enjoy a simple, familiar dessert that required almost no effort—just a quiet moment to treat yourself.

Prep Time: 8 minutes
Cook Time: 20 minutes
Servings: 9

4. Vegan Chocolate Chip Brownies

Vegan Chocolate Chip Brownies are the dessert I make when I want something playful and familiar. The chocolate chips melt into little pockets of sweetness that deepen the rich brownie base. They remind me of the brownies I loved years ago, the kind that felt cheerful and cozy, but now made in a way that feels healthier and gentler on my body. The batter is simple, the bake is easy, and every bite brings that nostalgic mix of warm chocolate and soft texture. It’s a dessert that feels welcoming and joyful.

Ingredients

• 1 cup flour
• 1 cup sugar
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• ¾ cup almond milk
• 1 teaspoon vanilla
• ½ cup vegan chocolate chips

Steps

Step 1: Whisk together the flour, sugar, cocoa, baking powder, and salt until smooth. The cocoa blends evenly, creating a deep, rich color that promises a bold chocolate flavor. The dry mixture feels soft and light, ready to support the rest of the ingredients.

Step 2: Add the oil, almond milk, and vanilla. Stir slowly, watching the batter thicken into something glossy and smooth. As you mix, the scent of cocoa becomes stronger, warming the kitchen with that familiar chocolate aroma that feels comforting and nostalgic.

Step 3: Fold in the vegan chocolate chips. They scatter through the batter, little bursts of sweetness waiting to melt into the brownies. Each chip adds richness and texture, giving the brownies pockets of melty chocolate.

Step 4: Spread the batter into a lined baking pan. The mixture feels thick and smooth as you level the top. This step always feels calming—just a quiet moment of preparing something sweet before the warmth of the oven takes over.

Step 5: Bake at 350°F (175°C) for 20–24 minutes. Once cooled, the brownies become tender and chocolatey, with soft melted chips scattered through every bite. Slice gently and enjoy a warm, familiar treat made completely plant-based.

Prep Time: 10 minutes
Cook Time: 22 minutes
Servings: 9

5. Vegan Peanut Butter Brownies

Vegan Peanut Butter Brownies are the dessert I make when I want something rich and comforting with a little swirl of nuttiness. Peanut butter adds warmth and depth, giving each bite a soft, creamy richness that pairs beautifully with the chocolate. These brownies remind me of childhood treats but feel gentler and more thoughtful now—made with plant-based ingredients that still bring all the indulgence. The swirls create a beautiful pattern that bakes into something both cozy and satisfying.

Ingredients

• 1 cup flour
• 1 cup sugar
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• ¾ cup almond milk
• 1 teaspoon vanilla
• ½ cup creamy peanut butter (for swirling)

Steps

Step 1: Whisk together flour, sugar, cocoa, baking powder, and salt. This dry mixture sets the foundation for brownies that are rich, smooth, and deeply chocolatey. The cocoa aroma rises gently, preparing the senses for the indulgent flavor ahead.

Step 2: Add the oil, milk, and vanilla. Stir slowly until the batter becomes thick and glossy. Vegan brownie batter often feels looser at first but thickens as the cocoa absorbs the liquid. It turns into a smooth, chocolatey base that’s ready for peanut butter swirls.

Step 3: Pour the batter into a lined pan and smooth the top. Dollop spoonfuls of peanut butter across the surface. Using a knife, swirl the peanut butter gently through the batter. The pattern forms naturally, creating a beautiful marbled look.

Step 4: Bake at 350°F (175°C) for 20–25 minutes. The peanut butter melts into the brownies, creating soft, creamy streaks that deepen the flavor. The edges firm while the center stays tender, making the brownies rich but not heavy.

Step 5: Cool completely before cutting. Each slice shows gorgeous swirls of peanut butter running through the chocolate base. The flavors blend into a comforting, indulgent treat made entirely plant-based.

Prep Time: 12 minutes
Cook Time: 25 minutes
Servings: 9

6. Vegan Sweet Potato Brownies

Vegan Sweet Potato Brownies are the kind of treat I make when I want something nourishing but still deeply chocolaty. The mashed sweet potato adds a natural sweetness and tenderness that makes the brownies feel almost soothing. There’s something grounding about using warm, earthy ingredients in a dessert—something that reminds me of the comfort foods I leaned on during busy seasons of life. These brownies bake into a soft, fudgy square with a richness that feels indulgent but also gentle, like a dessert that wants to take care of you rather than overwhelm you.

Ingredients

• 1 cup mashed sweet potato
• ½ cup almond butter or peanut butter
• ½ cup maple syrup
• ½ cup cocoa powder
• 1 teaspoon vanilla
• Pinch of salt
• ½ cup vegan chocolate chips (optional)

Steps

Step 1: Combine the mashed sweet potato, nut butter, maple syrup, vanilla, and salt in a bowl. Stir slowly until everything blends into a thick, smooth mixture. The sweet potato gives the batter a silky, comforting texture that feels warm and familiar, almost like preparing a cozy autumn dessert.

Step 2: Add the cocoa powder and mix until the batter thickens. The cocoa darkens the mixture instantly, turning it into a rich chocolate base. Because sweet potato already holds moisture, the batter becomes naturally fudgy, needing no oil or dairy to create that soft, melt-in-your-mouth texture.

Step 3: Fold in the vegan chocolate chips if you want extra richness. Their sweetness melts into the brownies as they bake, giving the finished squares little pockets of creamy chocolate. Spread the batter into a lined baking dish and smooth the top gently.

Step 4: Bake at 350°F (175°C) for 22–26 minutes. The brownies won’t rise much, but they will firm around the edges while the center stays wonderfully soft. The sweet potato creates a tender texture and fills the kitchen with a warm, calming scent that feels as comforting as the brownies themselves.

Step 5: Let them cool completely before slicing. They become fudgier as they rest, settling into a rich, soft brownie that feels nourishing and indulgent at the same time—perfect for days when you want a dessert that feels kind to your body.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 9

7. Vegan Black Bean Brownies

Vegan Black Bean Brownies are the recipe I turn to when I want something chocolatey and nourishing at the same time. The beans blend so smoothly into the batter that you’d never guess they were there, yet they give the brownies a deep fudginess and a soft, tender bite. These brownies remind me of the days when I needed energy but still wanted something sweet—when dessert had to feel both comforting and strengthening. They bake into a rich, dense square that satisfies cravings without the heaviness of traditional brownies.

Ingredients

• 1 can black beans, drained and rinsed
• ¼ cup cocoa powder
• ½ cup sugar or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla
• ½ teaspoon baking powder
• Pinch of salt
• ½ cup vegan chocolate chips (optional)

Steps

Step 1: Blend the black beans, coconut oil, vanilla, and sweetener in a food processor until completely smooth. This step creates the foundation for the brownies’ silky texture. Once blended, the mixture becomes unbelievably creamy, almost like a chocolate pudding base ready to transform into something magical in the oven.

Step 2: Add cocoa powder, baking powder, and salt to the processor. Blend again until thick and glossy. The batter becomes dense and rich, with a deep chocolate aroma that fills the air. The beans disappear completely into the mixture, leaving only a soft, fudgy consistency.

Step 3: Stir in chocolate chips if using. They add little pockets of melty sweetness that complement the smooth brownie texture. Spread the batter into a lined baking pan and smooth the top. The batter will feel thick and slightly sticky—perfect for dense brownies.

Step 4: Bake at 350°F (175°C) for 20–25 minutes. The brownies will firm up as they cool. The edges will set while the center stays soft and fudgy, creating that classic brownie feel in a completely plant-based way. The scent is rich and comforting, like traditional brownies but lighter.

Step 5: Cool completely before slicing. These brownies are always softer when warm, but as they cool they develop a dense, velvety texture. Each square feels indulgent yet nourishing—a quiet reminder that dessert can be both gentle and deeply satisfying.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 9

8. Vegan Gluten-Free Brownies

Vegan Gluten-Free Brownies are my answer to those days when I want something indulgent and chocolatey without feeling weighed down afterward. Using gluten-free flour keeps them tender, while plant-based ingredients make them feel surprisingly light. These brownies remind me of learning how flexible baking can be—how swapping just a few ingredients can create something comforting, familiar, and wonderfully satisfying. They bake into a soft, fudgy square that works for almost anyone at the table.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 cup sugar
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• ¾ cup almond milk
• 1 teaspoon vanilla

Steps

Step 1: Whisk the gluten-free flour, sugar, cocoa, baking powder, and salt until smooth. Gluten-free flours blend beautifully with cocoa, creating a soft dry base that’s easy to mix. The aroma that rises as the cocoa loosens into the flour feels warm and comforting, hinting at the brownies’ deep flavor.

Step 2: Add the oil, almond milk, and vanilla. Stir with slow, steady motions. At first, the batter may seem thin, but gluten-free blends absorb moisture quickly. As you continue mixing, the batter thickens into something rich and glossy, perfect for baking into dense, fudgy squares.

Step 3: Pour the batter into a lined pan and smooth the surface. Gluten-free batter spreads easily, which makes leveling the top calming and simple. As the smooth surface forms, you can already imagine that shiny brownie crust forming during baking.

Step 4: Bake at 350°F (175°C) for 20–25 minutes. Gluten-free brownies firm around the edges while the center stays soft. The kitchen fills with a warm chocolate scent that feels comforting and nostalgic—proof that brownies don’t need gluten to taste indulgent and rich.

Step 5: Let the brownies cool before slicing. They firm up as they rest, creating a tender, slightly chewy texture. Each bite feels rich, soft, and satisfying—a plant-based and gluten-free treat that still delivers everything you love about a classic brownie.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 9

9. Vegan Double Chocolate Brownies

Vegan Double Chocolate Brownies are for the days when you want something deeply rich and fully indulgent. With cocoa powder and vegan chocolate chips, they offer layers of chocolate flavor in every bite. These brownies remind me of evenings when I wanted to treat myself to something decadent but still gentle and plant-based. They bake into a soft, dense square with melty chocolate scattered throughout—a dessert that feels both bold and comforting.

Ingredients

• 1 cup flour
• 1 cup sugar
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• ¾ cup almond milk
• 1 teaspoon vanilla
• ¾ cup vegan chocolate chips

Steps

Step 1: Whisk together the flour, sugar, cocoa, baking powder, and salt. The cocoa deepens the mixture’s color, giving the dry ingredients a soft, earthy richness. As you mix, the chocolate aroma rises gently, creating a calm and warming start to the baking process.

Step 2: Add the oil, milk, and vanilla. Stir slowly, letting the ingredients blend one at a time. The batter thickens quickly into a dark, glossy mixture that already feels indulgent. This is the foundation of the brownies’ deep chocolate flavor.

Step 3: Fold in the chocolate chips. They scatter through the batter, adding bursts of sweetness that melt into the brownies as they bake. Each chip helps create a soft pocket of chocolate, giving the brownies their “double” richness.

Step 4: Spread the batter into a lined pan and smooth the top gently. The thickness of the batter promises a dense, fudgy texture. While smoothing, you can almost feel how heavy and rich the brownies will be once baked.

Step 5: Bake at 350°F (175°C) for 22–26 minutes. Cool fully before slicing. As they rest, the melted chips set into soft, chocolatey pockets. Each square becomes dense, rich, and deeply satisfying—a vegan brownie that feels indulgent in every way.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 9

10. Vegan Brownie Bites

Vegan Brownie Bites are the little treat I make when I want something sweet but don’t need a full pan of brownies. They’re soft, fudgy, and perfectly portioned—just enough to satisfy a craving without feeling heavy. These small bites remind me of busy days when a quick, gentle dessert was exactly what I needed. They bake quickly, cool quickly, and bring a warm, chocolatey comfort in just a few minutes.

Ingredients

• 1 cup flour
• 1 cup sugar
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• ¾ cup almond milk
• 1 teaspoon vanilla
• Optional: mini vegan chocolate chips

Steps

Step 1: Whisk the flour, sugar, cocoa, baking powder, and salt. The mixture turns a deep brown and smells faintly of cocoa, creating the comforting base of a chocolate dessert. Stirring the dry mix feels like the calm before the richer ingredients turn it into something indulgent.

Step 2: Add the oil, milk, and vanilla. Stir slowly, letting the liquid fold into the cocoa. The batter becomes thick and glossy, forming that classic brownie texture. Even at this stage, the aroma feels warm and soothing, like the beginning of something sweet and familiar.

Step 3: Pour the batter into a mini muffin tin, filling each cup about two-thirds full. If using chocolate chips, sprinkle a few on top or fold them into the batter. The small portions make the process feel delicate and almost playful.

Step 4: Bake at 350°F (175°C) for 12–15 minutes. The bites will puff slightly, then settle into soft, fudgy centers. The short bake time fills the kitchen quickly with a warm chocolate scent, making the whole space feel cozy and inviting.

Step 5: Cool before removing from the tin. Each bite becomes tender, rich, and satisfying—a tiny dessert that fits perfectly into a moment of pause during a busy day.

Prep Time: 8 minutes
Cook Time: 15 minutes
Servings: 18–24 bites