My ultimate vegan brownie recipe is so gooey, rich and moist!! The perfect texture of crisp on top, soft in the middle and chewy all throughout!!
Can Vegans Even Eat Brownies?
A lot of people wonder how a vegan can even make a recipe for brownies. Vegetarians usually have no issues eating baked desserts as the typical ovo-laco vegetarian still eats eggs and dairy. A traditional brownie recipe calls for a ton of eggs. Usually there is butter or other dairy as well. So, the question then becomes-
How Can I substitute eggs in a Vegan Brownie Mix?
You can easily substitute eggs in any recipe. There are a ton of different egg replacements vegans use to make variations on typical recipes. You can use fruit, such as apple sauce and banana-even avocado! These substitutes maintain that moisture content eggs add to a dish. You can also use what’s known as a “flax egg”. This is basically 1 tablespoon of GROUND flax seed (it won’t work with whole flax) to about 3 tablespoons of water. You mix this separately, let it sit for a few minutes and then add it to your dish.
For my ultimate vegan brownie recipe I’ve used one flax seed egg and 3 portions of Bob’s Red Mill Egg Replacer (affiliate)
So the next thing we need to consider when making a brownie recipe vegan is what do we do about the dairy? Thankfully there are quite a few options for this substitution as well.
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What is a Butter Substitute for Vegans?
Depending on the main goal there are many ways vegans can substitute butter. Avocado is used commonly as a whole food fat substitute. So is coconut oil and many other pressed oils. For my Ultimate Vegan Brownies I decided to go with a commercial vegan butter substitute.
Is there a Dairy Free Butter?
What I used was a dairy free margarine. If you’re wondering what vegan butter is made out of, Vegan butter is made out of pressed oils. The margarine I decided to use for my vegan brownies is made by Becel. It’s their margarine labeled “vegan”. I like this one because its readily available in many common grocery stores and it costs exactly the same as their other margarine’s. You could also go with the Earth Balance brand. I like that one as well.
Can you freeze these vegan brownies?
YES!!! And actually I really recommend doing so-otherwise you are going to eat them all-in like 2 days if you’re lucky!! I promise I don’t know this from personal experience ?
The best way to freeze these brownies are to wait until they are fully cooled. Then go ahead and slice them all up. I like to pre-wrap mine individually in plastic wrap and then put them into a Ziploc freezer bag.
How Long Do Vegan Brownies Last?
At room temperature I wouldn’t let these go past 2-3 days. Throw them in the fridge and they are good for about a week. After that I find they tend to dry out. If you really want staying power, go ahead and freeze them. This way they will last 3-6 months!!
So now that we know we can make brownies vegan just by substituting a few ingredients, let me tell you why you want to make THIS brownie recipe!
Why Make My Ultimate Vegan Brownie Recipe?
So, this recipe is really easy to follow. There is a bit of a time investment-but it’s all hands off. I like to let my brownies set up quite a bit before slicing in to them. This means a resting period of about 15 minutes straight out of the oven and then another 20-30 minutes on to cooling rack.
These vegan brownies are:
- Easy to make
- SUPER Chocolaty
- Chewy and gooey
- Taste just as good-if not BETTER than a traditional chocolate brownie
- Dairy-free, egg-free and allergy friendly.
If you are looking for a recipe that is even simpler and made for one-check out my Vegan Chocolate Mug Cake!! It’s basically a brownie in a mug! Super fast to make (under 2 minutes) and you aren’t in danger of eating a whole batch of ultimate vegan brownie mix!!
So, now that you are ready to give these brownies a shot, let me show you how to make them!
How to Make the Ultimate Vegan Brownie!!
These brownies use simple ingredients. Canned coconut milk and melted vegan butter make up the fats. Granulated white and brown sugar is used to sweeten the batter. We are using Bob’s Red Mill Egg Replacer and ground flax seed to hold everything together and leaven our mixture just a touch. and of course, it wouldn’t be a chocolate brownie without cocoa powder! All purpose flour is used to hold everything together.
If you need a gluten free option with this vegan brownie mix you can easily substitute Bob’s Red Mill 1 to 1 Gluten Free Baking Mix (affiliate). The egg replacer is already gluten free!
I used the Thai Kitchen Premium canned coconut milk for this recipe. I love how creamy it is! It also comes in the perfect size for this recipe-160ml.
You want to mix together your fats and sugars first for this vegan brownie recipe. I used my Kitchen Aid Stand Mixer (affiliate) to make things easier, but you can always use a hand held or even just some elbow grease!
Your mixture should look really creamy with no lumps. Now you want to add in your prepared egg replacements. Along with your vanilla.
Whip this up again in the mixer until everything is incorporated. Now we are going to sprinkle on top our cocoa powder, flour and salt. When you mix this in be sure not to OVER MIX the batter. This will cause the mixture to have too much air and create more of a cake than a brownie.
I baked my vegan brownie mix in a preheated oven of 350 degrees Fahrenheit for 45 minutes in an 8 inch by 8 inch metal baking pan.
If you are using a larger pan, the baking time should be adjusted. It depends on how big you’re going with the pan as to how long you should cook your brownies for. The baking time can be really tricky because when the brownies are done, they still look quite undone in the center. Everything firms up once they cool. I wouldn’t cook these brownies any less than 25 minutes for sure.
I like to line my baking dish with parchment paper to ensure an easy extraction. This also really helps because I move my finished brownies from the pan to the cooling rack after about 15 minutes coming out of the oven. The edges of the baking paper make it so much easier to just life the finished brownies straight out while the center continues to set.
PRO TIP: Use a bit of oil on the bottom of the pan BEFORE placing the paper down. This creates surface tension and holds the paper in place!
Be sure to smooth the batter out once you place it into the pan. This vegan brownie mixture is really thick and will need a little help to settle.
I love to sprinkle the top of my vegan brownies with raw walnuts and dark chocolate chips!! I think it looks beautiful when you sprinkle them on top, but if you prefer you can definitely mix it into that batter.
Of course you can always skip the nuts if you don’t like them!! Alternatives could be dried fruit-cherries would be good!! Or even a nice frosting once they are cooled!!
Once these guys are all baked, let it sit in the pan for 15 minutes. Then remove to a cooling rack and allow to set for at least 25 minutes. The longer they sit, the firmer the brownies will be (and the easier to cut).
I’ve made you an easy to follow, printable recipe to make things super easy!!
Ultimate Vegan Brownie Recipe
Ultimate Vegan Brownies!! These Vegan Brownies are so moist and chewy! They are the perfect texture and mimic a tradition brownie so well! You won’t miss the eggs and butter in these egg free brownies! Gooey and delicious! Plus so easy to make!!
- 3/4 cup canned coconut milk
- 1/2 cup melted vegan butter
- 1 cup granulated sugar
- 1 cup brown sugar lightly packed
- 3 portions Bob’s Red Mill Egg Replacer prepared with 9 tbsp water (as per package directions)
- 1 tbsp ground flax seed mixed with 3 tbsp water
- 1 tbsp vanilla
- 1 cup all purpose flour
- 1 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup raw walnut peices
- 1/2 cup dark chocolate chips (vegan)
How to Make the Ultimate Vegan Brownie
Preheat oven to 350 degrees Fahrenheit.
Cream together the coconut milk, melted butter and sugars until well incorporated.
In a separate bowl, combine 3 tbsp of powdered egg replacer with 9 tbsp water. Whisk together to ensure there are no lumps. Add this to the stand mixer.
In a separate bowl, mix together 1 tbsp ground flax to 3 tbsp water. Add this to the stand mixer.
Add in the vanilla to the stand mixer.
Mix until well incorporated.
Sprinkle the flour, cocoa and salt over the brownie mixture. Mix until just combined.
Remove the bowl from the stand mixer and scrape down the sides and bottom with a spatula.
Line a 8X8 inch pan with baking paper.
Pour the vegan brownie mixture into the baking pan and smooth the surface with the spatula.
Bake at 350 degrees Fahrenheit for 45 minutes.
Allow the cooked brownies to rest for 15 minutes in the baking pan.
Remove the brownies from the pan to the cooling rack. Continue to cool for at least another 25 minutes.
One of my most favorite ways to serve these vegan brownies is with some dairy free vanilla coconut ice cream! Absolutely decadent!
I really hope you guys enjoyed this recipe!!
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