Vegan Brownies

I admit that I am not a vegan.  But I love, love, LOVE these vegan brownies.

I first made them a few weeks ago for my friend Sarah’s “ground broken” party, where a large group of friends gathered to celebrate the progress made on the super-cool new green house that she is building.  Being that she is a vegan, with lots of vegan friends, I decided to try a recipe from a trusted blogger I adore.  And sure enough, everyone loved them!  But then afterwards, I found myself craving brownies.  So made them again.  And again.  And now I’m pretty sure that this recipe has made its way into my top ten favorite dessert recipes.  Crazy good!!!

But before any of you start getting worried about having to buy specialty ingredients, FEAR NOT!  These brownies are literally made from everything you already have in your pantry, plus a delicious avocado.  Easy peasy.  And again — SO GOOD!  Granted, their texture can be a little more cake-like than super dense, as many brownies can usually tend to be.  But they are moist, sweet, and full of dark chocolatey goodness that will instantly have you asking for seconds.

So for vegans and non-vegans alike, I highly recommend that you give these easy vegan brownies try.  You will adore them!!!

Vegan Brownies

Both vegans and non-vegans will adore these simple vegan brownies, made with everyday simple ingredients!


  • 1/4 cup pureed or well-mashed avocado
  • 1/4 cup olive oil
  • 1 cup whole wheat flour (or all-purpose flour)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tsp. baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup water
  • 2 tsp. lemon juice
  • 1 cup dark chocolate chips, plus extra for 1/2 cup for sprinkling on top


Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray.

In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, granulated sugar, brown sugar, baking soda, salt, water, and lemon juice. Stir until smooth. Fold in 1 cup of the chocolate chips.

Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out moist with a few crumbs (not clean), but does not come out with runny batter. (If you overbake, the brownies will have a cake-like texture.)

Remove and let sit for at least 20 minutes before serving. Then cut and serve, or cover to keep for a few days.


Adapted from The Pastry Affair

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!


Leave a Comment:


  1. Bev @ Bev Cooks — August 7, 2012 @ 5:47 am (#)

    uuuuum, face-plant?

  2. Kristen — August 7, 2012 @ 7:11 am (#)

    They looks so soft and gooey and perfect. I have some vegan friends who would love if I made these for them! Thanks for the recipe!

  3. Averie @ Averie Cooks — August 7, 2012 @ 7:41 am (#)

    one of the best recipes in my chocolate arsenal is my raw vegan chocolate mousse (made with an avocado!) Until they try it, no one believes it’s actually good (or great)..and these brownies look to die for good. WOW! I bet they are so moist and rich!

  4. Hayley @ The Domestic Rebel — August 7, 2012 @ 8:59 am (#)

    Deeeefinitely a chocolate overload. Super love :)

  5. Kathryn — August 7, 2012 @ 9:56 am (#)

    I love how rich and chocolatey these brownies look, avocado is a really neat trick!

  6. sally @ sallys baking addiction — August 7, 2012 @ 10:03 am (#)

    I am always, always intrigued by vegan baking. Some of my favorite recipes are all vegan. However, I’ve never used an avocado in any of them. Must add the RICHEST moisture here, which is everything I look for in brownies. :)

  7. Anna @ hiddenponies — August 7, 2012 @ 10:17 am (#)

    I love “specialty” foods that use regular ingredients! I can’t wait to try these!

  8. Erin @ Texanerin Baking — August 7, 2012 @ 10:39 am (#)

    Love the avocado in these! And the olive oil. And the whole wheat flour. So yeah, pretty much adore those brownies. :) I’ve saved this for when I have half an avocado that needs using.

  9. Cassie — August 7, 2012 @ 1:10 pm (#)

    I loooove these. Wish I had one right now!

  10. Gerry @ Foodness Gracious — August 7, 2012 @ 1:48 pm (#)

    They look amazing! Sometimes it’s cool to try something you probably wouldn’t have done..
    Great job and love the camera work!

  11. Laura (Tutti Dolci) — August 7, 2012 @ 2:32 pm (#)

    These look incredibly fudgy and rich, just the way I like my brownies :).

  12. Jessica@AKitchenAddiction — August 8, 2012 @ 11:33 am (#)

    These look wonderfully fudgy!

  13. Laura — August 8, 2012 @ 1:08 pm (#)

    It says add vinegar, but no vinegar in ingredient list. Just made these and they are yummy!

  14. Chung-Ah | Damn Delicious — August 8, 2012 @ 11:53 pm (#)

    I’m not much of vegan person either but I absolutely love the idea of making these vegan brownies! Plus, I really do have all the ingredients on hand! :)

  15. Sarah — October 21, 2012 @ 5:22 pm (#)

    Oh my goodness, these are so good. I am still learning to bake gluten free and vegan due to my sons multiple food allergies. I subbed 3/4 c brown rice flour and 1/4 c tapioca starch for the AP flour. I am so grateful for this recipe – vegan, nut free and includes avocados to boot! Thanks :)

  16. Alison — January 16, 2013 @ 7:48 am (#)

    Wow! These are excellent!! They are nice and fudgy! Delicious! These are the first brownies I’ve made in the 7 months that my family and I have been eating a plant based diet, and they were the perfect ones to start with. Thanks!

  17. Melissa — April 23, 2013 @ 10:37 am (#)

    Oh my goodness… these are FANTASTIC! Thanks for sharing the recipe. I made them with the following modifications (based on what I happened to have on hand): I used raw sugar instead of granulated sugar, I used maple syrup instead of brown sugar, and I used apple cider vinegar instead of lemon juice.
    My oh my were they delicious! Even my animal product-loving brother was back for seconds (EVEN after I told him that they contained avocado, which he happens to hate… after making a face, he said “well I still want another one.”) YAYYY. Thank you. I’ve been looking for a better vegan brownie recipe and I have surely found it. I will be making these time and time again :)

  18. Priscilla — May 3, 2013 @ 6:05 pm (#)

    I just made these and I have to say, these are the best brownies I’ve ever made! Honestly, I ate an entire pan. Talk about eating in moderation, but they’re just that good!

  19. K @ Ototheno — June 16, 2013 @ 12:55 pm (#)

    i made these last night for a party and they were a hit!! so fudgy and chocolate-y, and so good straight out of the fridge. thanks for the recipe!

  20. carole-ann — June 22, 2013 @ 8:44 pm (#)

    These sound good! I make some killer vegan brownies using black beans. My recipe is on my blog

  21. Francesca — June 28, 2013 @ 6:15 am (#)

    I have tried many brownie recipes before both vegan and non vegan and these are the first ones that have turned out both rich and gooey :) I shall definitely be making these again!

  22. Janice Marie Foote — October 26, 2014 @ 11:31 am (#)

    I’m making these brownies today. I specifically wanted a recipe that included an avocado for two reasons. 1 = I have one and 2 = I like avocado in my Death By Chocolate smoothie. So I know it’ll taste good in this too and add extra richness. I’m also adding 2 oz Ghirardelli Baking Chocolate for extra chocolateyness :-D

  23. Janice Marie Foote — March 29, 2015 @ 4:22 pm (#)

    I made these again today. This time I added 1 1/2 chopped ripe bananas and swirled TJ’s Organic Valencia Peanut Butter on top. As well, this time I used Organic Non-Alkaline Rapunzel Pure Cocoa Powder. With this cocoa powder it has a more stronger richer chocolatey taste than when I used same type of Cocoa Powder ala Ghirardelli. So from now on I’ll be using Rapunzel in my baked goods that require cocoa powder.


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