Fudgy Vegan Brownies {Award Winning}

My vegan brownies are truly the best. They are fudgy and gooey in the middle with crackly tops. They are easy to make and use simple ingredients!

These brownies are proof that vegan desserts can taste like the real thing. 

After months of recipe testing, I’ve developed what has been awarded as the best vegan brownies you’ll ever eat. They have crackly tops, gooey centers, crisp and ever-so-slightly cakey edges, and pools of melty chocolate throughout. Trust me, this vegan brownie recipe is such a keeper that even non-vegans are obsessed.

Why I love this recipe

• Perfect texture. Gooey, chewy, and loaded with tons of chocolate chips.
• One bowl. Everything is made in one bowl, so clean-up is a breeze.
• No strange ingredients. No milk or milk substitutes are needed, including soy or almond milk. Also, no black beans, chickpeas, or sneaky ingredients that should NOT belong in desserts.

Key Ingredients

• Flax Eggs. My preferred egg sub for these brownies. Usually, one tablespoon of ground flaxseed with three tablespoons of water to form one ‘egg’, but I swap the water for black coffee for a more intense chocolate flavor.
• Black Coffee. Brewed and cooled. Instant coffee also works.
• Chocolate Chips. Skip the expensive store-bought kind and make your own vegan chocolate chips. 
• Coconut Sugar. To sweeten the brownies and give them gorgeous crackly tops! White or brown sugar also works. 
• Vegan Butter. Be sure to use good-quality vegan butter, preferably from a stick, as it contains less added water, which yields a better brownie texture. I adore the Miyokos brand, which seriously could have me fooled for the real thing. You can also use vegan margarine.
• Vanilla Extract, A must for any good brownie recipe! 
• All-Purpose Flour. Sifted to ensure there are no clumps.
• Cocoa Powder. Use unsweetened and natural cocoa powder. Dutch-processed cocoa will also work, but sometimes, it can affect whether the tops become crackly.  
• Baking Powder. Leavening agent to help the brownies rise. 
• Salt. Just a pinch to bring out the natural sweetness. 

How to make vegan brownies

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1- Combine the ground flaxseed with the brewed coffee. Let it sit for 10 minutes for a gel to form.

Step 2- Whisk the sugar and butter in a large mixing bowl until smooth. Add the vanilla extract, melted chocolate, and prepared flax eggs and whisk until combined and glossy.

Step 3- Mix the flour, cocoa powder, baking soda, and salt until just combined.

Step 4- Bake the brownies for 27-30 minutes, or until a skewer comes out mostly clean.

Arman’s recipe tips

• Do not over-mix the batter. Many people fear brownies may turn out crumbly, and the number one reason is overmixing the batter. You want the ingredients to be ‘just’ combined- enough that no extra flour or sugar remains. 
• Avoid over-baking the brownies as they continue to cook as they cool in the pan. 
• For ultra gooey brownies, remove them around the 27-minute mark. If you’d prefer more chewy vegan brownies, keep them closer to 30 minutes. 
• For easy removal, hang an inch of extra parchment paper over the sides. Once your brownies are ready to cut, remove them from the pan and slice.

Storage instructions

To Store: Store leftovers in the refrigerator to ensure they remain fresh. They are super gooey and fudgy, so the chilled temperature will ensure they don’t spoil.

To Freeze: Wrap them in parchment paper individually, and place them in a ziplock bag and store them in the freezer. They will keep well frozen for up to 6 months. 

More favorite vegan desserts 

If you tried this Vegan Brownies recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Originally published February 2020, updated and republished June 2025