Let me tell you about my little miracle recipe—these easy vegan brownies that saved my sanity last Thanksgiving when my niece announced her dairy allergy right before dessert. I whipped them up in a panic with pantry staples, and guess what? Everyone raved! Now they’re my go-to when I need something decadent but don’t want to fuss. No weird ingredients, no fancy equipment—just one bowl and 35 minutes between you and fudgy chocolate heaven. Trust me, even your non-vegan friends will beg for the recipe after one bite of these rich, crackly-topped squares.
Why You’ll Love These Easy Vegan Brownies
Honestly, these brownies are my secret weapon—they’re so good, they’ll make you forget they’re vegan! Here’s why I’m obsessed (and why you will be too):
- One-bowl magic: No mess, no stress—just dump, stir, and bake. I’ve made these half-asleep at midnight (no judgment!).
- Pantry staples only: No hunting for obscure ingredients—everything’s probably in your kitchen right now.
- Foolproof texture: Crispy tops, fudgy centers… exactly how a brownie should be, minus the dairy drama.
- Crowd-pleaser: My meat-and-potatoes uncle inhales these—they’re that convincing.
- Accidentally healthy(ish): Sneak in walnuts or swap half the sugar for dates if you’re feeling virtuous (I usually don’t!).
Ingredients for Easy Vegan Brownies
Here’s everything you’ll need to make these ridiculously simple vegan brownies – I bet you’ve got most of this in your pantry already! The beauty is in the simplicity, I promise:
- 1 cup all-purpose flour (spooned and leveled – don’t pack it down!)
- 1/2 cup unsweetened cocoa powder (I prefer natural over Dutch process here)
- 1 cup granulated sugar (pack it lightly into the measuring cup)
- 1/2 teaspoon baking powder (make sure it’s fresh!)
1/4 teaspoon salt (just a pinch to make the chocolate pop)
- 1/3 cup vegetable oil (see my notes below about swaps)
- 1/2 cup water (room temp is best)
- 1 teaspoon vanilla extract (the real stuff – it matters!)
Ingredient Notes & Substitutions
Okay, let’s talk tweaks! I’ve made these brownies about a hundred different ways, so here’s what works (and what doesn’t):
Oil options: While vegetable oil is my go-to, melted coconut oil works beautifully if you don’t mind a subtle coconut flavor. For a richer taste, try avocado oil – it makes the brownies extra fudgy.
Sweetener swaps: If you’re avoiding refined sugar, you can use coconut sugar cup-for-cup (though the color will be darker). Maple syrup works too – use 3/4 cup and reduce water by 2 tablespoons.
Flour alternatives: Need gluten-free? Swap in a 1:1 GF flour blend. I’ve had great results with Bob’s Red Mill. Almond flour changes the texture completely (still tasty, but more like a flourless cake).
Pro tip: That vanilla extract really does make a difference! If you’re out, a tiny pinch of instant coffee (1/4 tsp) will enhance the chocolate flavor without making it taste like coffee.
How to Make Easy Vegan Brownies
Alright, let’s get baking! These brownies come together so fast, you’ll want to preheat your oven first thing. Here’s exactly how I make them (while usually sneaking bites of chocolate chips – don’t tell!):
- Preheat to 350°F (175°C): This gives your oven time to get nice and toasty while you mix everything. I learned the hard way – skipping this step leads to sad, underbaked middles!
- Whisk dry ingredients: In your biggest bowl (trust me, you’ll thank me later), mix the flour, cocoa powder, sugar, baking powder, and salt. I use a fork to break up any cocoa clumps – it’s oddly satisfying!
- Add the wet stuff: Pour in the oil, water, and vanilla all at once. Now here’s the trick – stir just until the batter comes together. A few lumps are fine! Overmixing makes tough brownies (we want fudgy, remember?).
- Pan prep: Grease your 8×8-inch pan well or line it with parchment paper. Pro tip: Leave some parchment hanging over the sides – it makes removing the brownies SO much easier later.
- Bake 25-30 minutes: The waiting game begins! Set a timer for 25 minutes, then do the toothpick test. You want a few moist crumbs clinging to it – not wet batter, but not completely clean either.
- Cool completely: I know, I know – this is the hardest part. But cutting warm brownies is a messy disaster. Let them cool in the pan for at least 30 minutes before slicing into squares.
Tips for Perfect Easy Vegan Brownies
After many, many batches (all in the name of research, of course), here are my golden rules for brownie success:
Brownie texture preference? For cake-like brownies, bake the full 30 minutes. Want fudgy? Pull them out at 25 minutes – they’ll firm up as they cool. My sweet spot is 27 minutes for that perfect chewy-fudgy combo.
Avoid the overmix trap: Stir the batter just until the flour disappears. Seriously, set down that whisk the second it looks combined! Those last few flour streaks will vanish on their own.
Pan matters: Metal pans bake faster than glass. If you’re using glass, add 3-5 minutes to the bake time and check frequently after the 25-minute mark.
Altitude adjustment: Living in the mountains? Reduce baking powder to 1/4 teaspoon and add 1 tablespoon extra water to prevent dryness.
Secret weapon: After cooling, pop the pan in the fridge for an hour. This makes cutting cleaner squares and intensifies the fudginess. (But I won’t judge if you eat them warm with a fork straight from the pan!)
Serving Suggestions for Easy Vegan Brownies
Oh, the possibilities! These brownies are amazing solo (I may or may not have eaten an entire pan by myself once), but here’s how I love to dress them up when I’m feeling fancy or have company coming over:
- Classic à la mode: Warm a square for 10 seconds and top with vegan vanilla ice cream. The melty-cold combo is pure magic!
- Berry bliss: Fresh raspberries or strawberries cut through the richness perfectly. Bonus points for a quick berry sauce (just simmer frozen berries with a splash of maple syrup).
- Coffee break: Crumble over dairy-free yogurt with a dusting of cocoa powder – my favorite “grown-up” breakfast (don’t tell my nutritionist).
- Halloween hack: For parties, cut into triangles and stick popsicle sticks in them for “witch hat” brownies – drizzle with melted vegan chocolate for stripes.
- Fancy pants: For birthdays, layer with vegan chocolate mousse and fresh mint for an impressive parfait.
Honestly though? My most common way to serve them is straight from the pan with a tall glass of almond milk while hiding in the pantry from my kids. No shame in keeping it simple!
Storing and Reheating Easy Vegan Brownies
Here’s the beautiful thing about these brownies – they actually get better after a day (if they last that long in your kitchen!). I’ve picked up some storage tricks over the years that keep them tasting fresh and fudgy:
Room temperature storage: Let the brownies cool completely (I know, torture!), then pop them in an airtight container with a piece of parchment between layers. They’ll stay perfect for 3 days. Pro tip: Tuck a slice of bread in the container – it keeps the brownies moist without making them soggy!
Freezing for later: These freeze like a dream! Cut them into squares first (learned that the hard way), wrap each tightly in plastic wrap, then seal in a freezer bag. They’ll keep for 3 months. No need to thaw – just microwave for 15 seconds or pop in a 300°F oven for 5 minutes to revive that just-baked magic.
Reviving day-old brownies: If they’ve dried out a bit (rare, but it happens), sprinkle a few drops of water on top and microwave for 10 seconds. It’s like hitting the reset button – suddenly they’re gooey and fresh again!
Hot tip: I always make a double batch and freeze half. That way, when chocolate cravings strike at 2am (we’ve all been there), I can have warm brownies in minutes. Just between us, they’re actually better straight from the freezer – something about the cold makes the chocolate flavor more intense!
Easy Vegan Brownies Nutritional Information
Now, I’m no nutritionist (though I play one in my kitchen sometimes), but here’s the scoop on what’s in these delicious squares. Remember, these are rough estimates – your exact numbers might vary depending on your ingredient brands. But hey, they’re vegan, so we’re already winning!
Per brownie (based on 9 servings):
- Calories: About 180 (perfect little treat size!)
- Sugar: 12g (that’s the good stuff right there)
- Sodium: 80mg (just a pinch of salt does wonders)
- Fat: 7g (mostly from heart-healthy vegetable oil)
- Saturated Fat: 1g (way better than butter-loaded versions!)
- Carbs: 28g (worth every single one)
- Fiber: 2g (thank you, cocoa powder!)
- Protein: 2g (surprising for something so decadent)
- Cholesterol: 0mg (vegan win!)
A few quick notes:
If you use coconut sugar instead of white sugar, the calories stay about the same but you’ll get trace minerals. Swap in applesauce for half the oil? You’ll cut about 30 calories per brownie (but let’s be real – live a little!).
The cocoa powder is where most of the nutrition magic happens – packed with antioxidants and flavonoids. I like to tell myself that cancels out the sugar… but maybe don’t quote me on that at your next doctor’s visit!
FAQs About Easy Vegan Brownies
I get questions about these brownies all the time (usually while people are shoveling them into their mouths)! Here are the answers to everything you might wonder about this magical recipe:
Can I use almond flour instead of all-purpose?
You can, but it changes the texture completely! Almond flour makes them more like a flourless chocolate cake – dense and fudgy, but without that classic brownie chew. If you try it, use 1 1/4 cups almond flour and add 1 tablespoon extra water. They’ll be delicious, just different!
How do I make these gluten-free?
So easy! Just swap in your favorite 1:1 gluten-free flour blend. I’ve had the best results with Bob’s Red Mill or King Arthur brands. The texture comes out nearly identical to the original – maybe a tad more crumbly, but still amazing.
My brownies came out dry – what went wrong?
Oh no! Two likely culprits: overbaking (pull them out when there are moist crumbs on the toothpick) or overmixing (stir just until combined). Next time, try reducing bake time by 2-3 minutes and resist the urge to keep stirring that batter!
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Fold in 1/2 cup of your favorite add-ins right before pouring into the pan. My top picks: vegan chocolate chips, chopped walnuts, or even a swirl of peanut butter. Just don’t go overboard or the brownies might not hold together well.
Why do my brownies stick to the pan?
Been there! Make sure to grease your pan really well or use parchment paper. Pro tip: let them cool completely before trying to remove them – warm brownies are fragile little things. If all else fails, eat them straight from the pan with a spoon (I won’t tell!).
If you are interested in other dairy-free treats, check out this recipe for dairy-free blondies recipe.
For those looking for a different kind of chocolate fix, these chocolate raspberry brownies are also fantastic.
If you are curious about the health benefits of cocoa, you can read more about antioxidants in cocoa from a reputable health source.
PrintFudgy Vegan Brownies
Simple and delicious vegan brownies that are easy to make.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1/2 cup water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, cocoa powder, sugar, baking powder, and salt in a bowl.
- Add oil, water, and vanilla extract. Stir until smooth.
- Pour batter into a greased 8×8-inch baking pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before cutting.
Notes
- Store in an airtight container for up to 3 days.
- For fudgier brownies, reduce baking time by 2-3 minutes.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
