If you’re anything like me, the words “vegan” and “brownie” in the same sentence might have raised an eyebrow or two in the past. I used to think that truly decadent, melt-in-your-mouth brownies were the exclusive domain of butter, eggs, and copious amounts of dairy. Boy, was I wrong! My journey into vegan baking has been a revelation, and these Easy Vegan Brownies are a testament to just how delicious and satisfying plant-based treats can be. I stumbled upon this recipe during a late-night craving (as all good baking adventures begin, right?) and decided to give it a try. The result? Pure chocolate bliss! My family, a mix of dedicated dessert enthusiasts and brownie connoisseurs, devoured them. No one could believe they were vegan – that’s how good they are. These aren’t just good for vegan brownies; they are simply delicious brownies, period. They are fudgy, intensely chocolatey, and have that perfect crackly top we all crave. And the best part? They are incredibly easy to make with ingredients you likely already have in your pantry. Get ready to indulge in a guilt-free treat that will satisfy your sweet tooth and impress everyone you share them with.

Ingredients

Let’s dive into the heart of these incredible Easy Vegan Brownies – the ingredients. Each component plays a crucial role in creating the perfect texture and flavor. We’ll break it down into dry ingredients, wet ingredients, and those tempting optional add-ins to customize your brownie experience.

Dry Ingredients

The foundation of any good brownie lies in its dry ingredients. These are the building blocks that provide structure and depth of flavor.

All-Purpose Flour (1 cup): The unsung hero of baking, all-purpose flour provides the necessary structure to our brownies. It binds the wet ingredients and gives the brownies their chewy texture. When measuring flour, it’s crucial to do it correctly. Avoid scooping directly from the bag, which can compact the flour and lead to using too much. Instead, use a spoon to lightly fluff the flour in its container, then spoon it into your measuring cup and level off the excess with a straight edge. For a gluten-free option, you can substitute a gluten-free all-purpose blend, but be aware that the texture might slightly change. Some blends work better than others in brownies, so you may need to experiment to find your favorite. If you’re aiming for a richer, denser brownie, you can even use a combination of all-purpose flour and cake flour. Cake flour has a lower protein content, which contributes to a softer crumb.
Cocoa Powder (½ cup): This is where the intense chocolate flavor comes from. Unsweetened cocoa powder is the star here, providing that deep, rich chocolate taste we all crave in a brownie. There are two main types of cocoa powder: natural and Dutch-processed (also called alkalized). Natural cocoa powder is lighter in color and has a slightly acidic flavor, which can enhance the rise in baked goods. Dutch-processed cocoa powder has been treated with an alkaline solution to neutralize its acidity. This results in a darker color, a smoother flavor, and a less acidic profile. For these brownies, either natural or Dutch-processed cocoa powder will work beautifully. If you want a more intense chocolate flavor, opt for Dutch-processed cocoa powder. For an even richer, more complex chocolate experience, consider using a high-quality cocoa powder from a reputable brand. The difference in flavor can be surprisingly noticeable.
Sugar (1 cup): Sugar isn’t just about sweetness; it also contributes to the moisture, texture, and browning of the brownies. Granulated sugar (white sugar) is specified in this recipe and works perfectly. It provides a clean sweetness and helps create that desirable crackly top. You can experiment with different types of sugar for subtle variations. For example, using light brown sugar instead of granulated sugar will add a touch of molasses flavor and make the brownies slightly chewier and moister. Dark brown sugar will intensify this effect even further. If you are looking to reduce refined sugar, you could try using coconut sugar, although it will impart a slightly caramel-like flavor and a darker color to the brownies. Keep in mind that different sugars have different levels of sweetness, so you might need to adjust the amount slightly to achieve your desired level of sweetness.
Baking Powder (1 teaspoon): Baking powder is a chemical leavening agent that helps the brownies rise and become slightly lighter in texture. It’s a combination of baking soda, an acid (usually cream of tartar), and a drying agent (like cornstarch). When baking powder is combined with liquid and heated, it releases carbon dioxide gas, which creates air bubbles and makes the baked goods rise. Make sure your baking powder is fresh. Over time, baking powder can lose its potency, which will result in brownies that are dense and don’t rise properly. To test if your baking powder is still active, simply add a teaspoon of baking powder to a half cup of hot water. If it fizzes vigorously, it’s still good to use. If it doesn’t, it’s time to replace it.
Salt (½ teaspoon): Salt is a flavor enhancer in baking. It might seem counterintuitive to add salt to a sweet treat, but it actually balances the sweetness and enhances the chocolate flavor of the cocoa powder. Salt also plays a role in controlling the activity of the yeast or baking powder and can affect the texture of the baked goods. Use fine sea salt or table salt in this recipe. If you are using kosher salt, which has larger crystals, you may need to use slightly more to achieve the same level of saltiness. Don’t skip the salt – it really makes a difference in the overall flavor of the brownies.

Wet Ingredients

The wet ingredients bring moisture and richness to the brownies, creating that fudgy, decadent texture we all love.

Water (¼ cup): Believe it or not, water is a key ingredient in these vegan brownies. It provides the necessary liquid to bring the dry ingredients together and create the batter. The water interacts with the flour and cocoa powder, hydrating them and initiating the gluten development in the flour. Using water also keeps the brownies light and prevents them from becoming too oily or heavy. You can use tap water, but filtered water is always a good option, especially if your tap water has a strong chlorine taste. Some bakers even use coffee instead of water to enhance the chocolate flavor further. If you choose to use coffee, make sure it’s cooled to room temperature before adding it to the batter.
Vegetable Oil (½ cup): Vegetable oil is the source of fat in these vegan brownies, replacing the butter typically found in traditional recipes. Oil contributes to the moistness and fudgy texture of the brownies. It also helps to keep them soft even after they cool. Use a neutral-flavored vegetable oil like canola oil, sunflower oil, or soybean oil. Avoid using strongly flavored oils like olive oil, unless you want that distinct olive oil flavor to be present in your brownies. For a slightly different flavor profile, you could experiment with melted coconut oil. Coconut oil will add a subtle coconut flavor and can make the brownies slightly denser. If using coconut oil, make sure it’s melted and cooled slightly before adding it to the batter.
Vanilla Extract (1 teaspoon): Vanilla extract is a flavor enhancer that complements the chocolate beautifully. It adds depth and warmth to the brownies, making them taste more complex and delicious. Use pure vanilla extract for the best flavor. Imitation vanilla extract is less expensive, but it doesn’t have the same rich, nuanced flavor as pure vanilla extract. If you want to take the vanilla flavor up a notch, you can use vanilla bean paste instead of extract. Vanilla bean paste contains real vanilla bean seeds, which add tiny black specks and an even more intense vanilla flavor to your brownies. You can also scrape the seeds from a vanilla bean and add them to the batter for a truly gourmet touch.
Apple Cider Vinegar (1 tablespoon): Apple cider vinegar might seem like an unusual ingredient in brownies, but it plays a crucial role in vegan baking. It reacts with the baking powder to create extra lift and tenderness in the brownies. The acidity of the vinegar also helps to tenderize the gluten in the flour, resulting in a softer texture. Don’t worry, you won’t taste the vinegar in the finished brownies. The small amount used is completely neutralized in the baking process. If you don’t have apple cider vinegar, you can substitute white vinegar or lemon juice. These will provide a similar acidic effect.

Optional Add-ins

This is where you can get creative and customize your brownies to your liking! These add-ins are completely optional, but they can elevate your brownies to a whole new level of deliciousness.

Chocolate Chips (½ cup): Who can resist extra chocolate? Adding chocolate chips to the batter creates pockets of melty, gooey chocolate throughout the brownies. You can use semi-sweet, milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference. For a truly decadent experience, use a combination of different types of chocolate chips. Mini chocolate chips will distribute more evenly throughout the brownies, while larger chocolate chips will create bigger pools of melted chocolate. You can also use chocolate chunks instead of chips for a more rustic look and texture.
Nuts (¼ cup): Nuts add a delightful crunch and nutty flavor to the brownies. Walnuts and pecans are classic choices for brownies, but you can use any nuts you like. Toasted nuts will have a more intense flavor and crunch. To toast nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until fragrant. Keep a close eye on them to prevent burning. You can also chop the nuts coarsely or finely, depending on your preference. For a more sophisticated flavor, try using hazelnuts or almonds.
Espresso Powder (1 teaspoon): Espresso powder is a secret ingredient that enhances the chocolate flavor without making the brownies taste like coffee. It deepens the richness of the chocolate and adds a subtle complexity. Use instant espresso powder, not regular instant coffee granules. Espresso powder is more finely ground and has a more intense coffee flavor. If you don’t have espresso powder, you can use strong brewed coffee instead of water in the recipe, but be sure to cool it completely before adding it to the batter.

Instructions

Now, let’s get to the fun part – baking these Easy Vegan Brownies! The process is straightforward and perfect for bakers of all skill levels. Follow these step-by-step instructions for brownie perfection.

Preheat and Prep: Start by preheating your oven to 350°F (175°C). This is crucial to ensure the brownies bake evenly. While the oven is heating up, prepare your baking pan. An 8×8-inch square baking pan is ideal for this recipe, yielding 12 perfectly sized brownies. Line the pan with parchment paper. This is a game-changer for easy brownie removal! Cut a piece of parchment paper slightly larger than the pan, and press it into the pan, allowing the excess to overhang on the sides. This will create “handles” that make lifting the brownies out of the pan a breeze once they are baked and cooled. Lightly greasing the pan with a bit of oil before lining with parchment can help the parchment stay in place.
Sift Dry Ingredients: In a large mixing bowl, it’s time to combine the dry ingredients. Sift together the all-purpose flour and cocoa powder. Sifting is important because it removes any lumps from the cocoa powder and flour, ensuring a smooth batter. It also aerates the dry ingredients, which can contribute to a lighter texture in the brownies. If you don’t have a sifter, you can use a fine-mesh sieve. Simply place the sieve over the bowl and tap the side gently to push the flour and cocoa powder through. After sifting the flour and cocoa powder, add the sugar, baking powder, and salt to the bowl. Whisk all the dry ingredients together until they are well combined. This ensures that the baking powder and salt are evenly distributed throughout the batter, which is essential for consistent rising and flavor.
Combine Wet Ingredients: In a separate bowl or a large measuring cup, whisk together the wet ingredients. Combine the water, vegetable oil, vanilla extract, and apple cider vinegar. Whisk vigorously until they are well mixed and slightly emulsified. Emulsifying the wet ingredients helps to create a smoother batter and ensures that the oil is evenly distributed. You can use a whisk or a fork to combine the wet ingredients. Make sure the vanilla extract and apple cider vinegar are fully incorporated into the water and oil mixture.
Combine Wet and Dry: Now for the magic moment – combining the wet and dry ingredients! Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold the mixture together until just combined. The key here is to avoid overmixing. Overmixing can develop the gluten in the flour too much, which will result in tough brownies. Fold the batter just until the dry ingredients are moistened and no streaks of flour remain. It’s okay if the batter is still a little lumpy at this stage. If you are adding any optional add-ins like chocolate chips, nuts, or espresso powder, gently fold them into the batter at this point.
Pour and Smooth Batter: Pour the brownie batter into the prepared baking pan. Use a spatula to spread the batter out evenly in the pan. Smooth the top with your spatula to ensure the brownies bake uniformly. A smooth surface will also help create that beautiful crackly top. Tap the baking pan gently on the countertop a few times to release any air bubbles trapped in the batter. This will help prevent large holes from forming in your brownies.
Bake: Place the pan in the preheated oven and bake for 20–25 minutes. Baking time can vary slightly depending on your oven, so it’s important to check for doneness. To check if the brownies are done, insert a toothpick into the center. You want the toothpick to come out with moist crumbs attached, not completely clean. If the toothpick comes out clean, the brownies are likely overbaked and will be dry. If the toothpick comes out with wet batter, they need to bake a little longer. The edges of the brownies should be set and slightly pulling away from the sides of the pan. The top should look slightly crackly.
Cool and Cut: Once the brownies are baked, remove the pan from the oven and let them cool completely in the pan before cutting. This is crucial for achieving fudgy brownies. As they cool, they will continue to set up and become more fudgy. Resist the temptation to cut into them while they are still warm, as they will be too soft and gooey. Cooling them completely, ideally for at least an hour or two, or even overnight in the refrigerator, will make them much easier to cut and will enhance their fudgy texture. Once cooled, use the parchment paper handles to lift the brownies out of the pan. Place them on a cutting board and cut them into 12 squares. For clean cuts, use a sharp knife and wipe it clean between cuts if necessary.

Nutrition Facts

(per serving, approximate)

Servings: 12
Calories: Approximately 200-250 calories per brownie (This is an estimate and can vary based on specific ingredients and serving size. It is always best to use a nutrition calculator for precise values if needed.)

While these Easy Vegan Brownies are a delightful treat, it’s good to be mindful of the nutritional content. Like most brownies, they are relatively high in calories and sugar due to their indulgent nature. However, they are also free from animal products, making them a great option for vegans and those looking to reduce their dairy and egg consumption. Compared to traditional brownies, these vegan brownies can be considered a “guilt-free” treat because they are made with plant-based ingredients and often contain less saturated fat and cholesterol. Enjoy them in moderation as part of a balanced diet.

Preparation Time

Prep time: 15-20 minutes
Bake time: 20-25 minutes
Total time: 40-45 minutes

These Easy Vegan Brownies truly live up to their name! From start to finish, including prep and bake time, you’ll have a batch of decadent brownies ready in under 45 minutes. The active preparation time is minimal, making them perfect for a quick dessert craving or when you need a delicious treat in a hurry. The majority of the time is hands-off oven time, allowing you to focus on other things while the magic happens in the oven. This recipe is ideal for busy weeknights or spontaneous weekend baking sessions.

How to Serve

These Easy Vegan Brownies are delicious on their own, but there are countless ways to elevate your serving experience. Here are some ideas:

Classic with a Scoop: Serve warm brownies with a scoop of your favorite vegan vanilla ice cream. The contrast of warm brownie and cold ice cream is always a winner. Chocolate ice cream, salted caramel ice cream, or even a fruity sorbet would also be fantastic pairings.
Dust with Powdered Sugar: For a simple yet elegant presentation, dust the cooled brownies with powdered sugar just before serving. This adds a touch of sweetness and visual appeal.
Chocolate Drizzle: Melt some vegan chocolate chips or dark chocolate and drizzle it over the cooled brownies. You can create a simple drizzle pattern or go for a more elaborate design. White chocolate drizzle would also be a beautiful contrast.
Fresh Berries: Serve brownies with a side of fresh berries like raspberries, strawberries, or blueberries. The tartness of the berries cuts through the richness of the brownies and adds a burst of freshness.
Whipped Cream (Vegan): Top your brownies with a dollop of vegan whipped cream. Coconut whipped cream or cashew whipped cream are excellent dairy-free options.
Caramel Sauce: Drizzle vegan caramel sauce over the brownies for an extra layer of indulgence. The combination of chocolate and caramel is irresistible.
Espresso or Coffee: Pair your brownies with a hot cup of espresso or coffee. The bitterness of the coffee complements the sweetness of the brownies perfectly.
Warm with Hot Fudge: For the ultimate chocolate lover’s experience, serve warmed brownies with a generous drizzle of homemade vegan hot fudge sauce.
Brownie Sundae: Create a brownie sundae bar with various toppings like vegan ice cream, whipped cream, chocolate sauce, caramel sauce, nuts, sprinkles, and fresh fruit. Let everyone customize their own brownie sundae.

Additional Tips for Perfect Vegan Brownies

To ensure your Easy Vegan Brownies turn out perfectly every time, here are five essential tips:

Don’t Overmix the Batter: As mentioned earlier, overmixing is the enemy of tender brownies. Mix the wet and dry ingredients just until combined. A few lumps are perfectly fine. Overmixing develops the gluten in the flour, leading to tough, cakey brownies instead of fudgy ones.
Measure Ingredients Accurately: Baking is a science, and accurate measurements are crucial for success. Use measuring cups and spoons for both dry and wet ingredients. For flour, use the spoon and level method as described earlier to avoid using too much flour.
Use Quality Cocoa Powder: The quality of your cocoa powder significantly impacts the flavor of your brownies. Opt for a good quality unsweetened cocoa powder, preferably Dutch-processed for a richer, smoother chocolate flavor.
Don’t Overbake: Overbaked brownies are dry and crumbly. Check for doneness around the 20-minute mark and use the toothpick test. Remember, you want moist crumbs attached to the toothpick, not a clean toothpick. It’s better to slightly underbake brownies than to overbake them, as they will continue to set up as they cool.
Cool Completely Before Cutting: Patience is key! Allow the brownies to cool completely in the pan before attempting to cut them. This allows them to firm up and become fudgy. If you cut them while they are still warm, they will be too soft and may crumble. For even cleaner cuts, chill the brownies in the refrigerator for 30 minutes before cutting.

FAQ Section

Q1: Can I use a different type of flour?

A: While all-purpose flour is recommended for this recipe, you can experiment with other flours. For a gluten-free version, use a gluten-free all-purpose blend. You can also try using cake flour for a softer texture or whole wheat pastry flour for a slightly nuttier flavor and denser brownie. Keep in mind that different flours may absorb liquid differently, so you might need to adjust the liquid content slightly.

Q2: Can I substitute the vegetable oil?

A: Yes, you can substitute the vegetable oil with other neutral-flavored oils like canola oil, sunflower oil, or soybean oil. Melted and cooled coconut oil can also be used, but it will impart a subtle coconut flavor. You can also use melted vegan butter for a richer flavor, but be sure to use unsalted vegan butter.

Q3: Can I make these brownies ahead of time?

A: Absolutely! These brownies are perfect for making ahead of time. In fact, they are often even better the next day as the flavors have had time to meld and deepen. Store cooled brownies in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to a week. You can also freeze brownies for longer storage. Wrap them tightly in plastic wrap and then in foil, and freeze for up to 2-3 months. Thaw frozen brownies at room temperature before serving.

Q4: Can I double the recipe?

A: Yes, you can easily double this recipe to make a larger batch. Simply double all the ingredients and bake in a 9×13-inch baking pan. You may need to increase the baking time slightly, so check for doneness a few minutes earlier and adjust as needed.

Q5: Are these brownies really vegan?

A: Yes, these brownies are completely vegan! They are made without any animal products like eggs or dairy. The recipe uses plant-based ingredients like vegetable oil, water, and apple cider vinegar to create a delicious and fudgy brownie that everyone can enjoy, vegan or not!

Enjoy baking and indulging in these Easy Vegan Brownies! They are a testament to how delicious and accessible vegan baking can be. Happy baking!

Easy Vegan Brownies Recipe