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Vegan Brownies

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This vegan brownies recipe is quick and easy to make with a handful of everyday ingredients. Simple, fudgy and so delicious!

I’ve been making and bringing these vegan brownies to gatherings for nearly a decade now. And my friends — vegans and non-vegans alike — always adore them!

I’ve honestly found myself returning to these brownies so often because it’s one of those back-pocket recipes that only takes about 30 minutes to whip up and calls for basic pantry ingredients that I almost always have on hand. Plus it also sneaks half of a fresh avocado into the batter, whose healthy fats stand in for part of the oil needed and whose flavor is (at least in my opinion) completely undetectable in these brownies. People are always surprised to learn that they’re eating avocado brownies and give them rave reviews!

The most important thing you need to know about these brownies is that they’re rich and very chocolate-y and fudgy. And they are downright heavenly when served warm out of the pan with a cool scoop of vanilla ice cream. If you’re into the salty-sweet thing, I also highly recommend a pinch of flaky sea salt on top. Yum.

Let’s make some homemade brownies together! ♡

Vegan Brownie Recipe | 1-Minute Video

Vegan Brownie Ingredients

Before we get to the vegan brownies recipe detailed below, here are a few notes about the key ingredients you will need:

  • Avocado: Fresh avocado, with its mild flavor and healthy fats, stands in for some of the oil in this recipe. Just mash it well with a fork and pack it firmly into a measuring cup to ensure that you use the proper amount.
  • Oil: I recommend any neutral-flavored oil, such as avocado oil, grapeseed oil or vegetable oil.
  • Flour: I typically make these brownies with basic all-purpose flour, but we’ve also enjoyed making them with white whole wheat flour too.
  • Unsweetened cocoa powder: To give the brownies a rich chocolate base.
  • Sugar: You’re welcome to use whatever type of granulated sugar that you prefer here. I often just reach for white granulated sugar, but we’ve also made these with coconut sugar and light brown sugar, and both options are delicious.
  • Baking soda: To help the brownies rise.
  • Vanilla extract: I recommend pure vanilla extract, as always, which tastes wonderful in these brownies.
  • Salt: There is a hint of fine sea salt included in the batter, but you’re also welcome to sprinkle some flaky sea salt on top of the brownies just before serving.
  • Water or coffee: You’re welcome to just use water to thin out the batter. However, if you happen to have some brewed coffee on hand, coffee does wonders for enhancing the chocolate flavor in these brownies (without making them taste like coffee). Feel free to use caffeinated or decaf coffee if you choose to go that route.
  • Chocolate chips: Feel free to use whatever brand of vegan chocolate chips that you prefer, either standard-sized or mini chips.

Vegan Brownie Variations

Here are a few different ways that you’re welcome to customize this vegan brownie recipe:

  • Double the avocado: Use 1/2 cup mashed avocado and omit the extra oil entirely. The brownies will have a slightly stronger avocado taste, naturally, but the texture will still be similar.
  • Omit the avocado: If you don’t happen to have a ripe avocado on hand, you can use 1/2 cup of oil (instead of 1/4 cup oil) and omit the avocado entirely.
  • Use a chocolate bar: If you’re having difficulty tracking down vegan chocolate chips, you’re welcome to roughly chop a vegan chocolate bar (you will need around 8 to 10 ounces) into small pieces and add those to the recipe instead.
  • Add nuts: Stir up to 1/2 cup of chopped nuts (such as pecans or walnuts) into the batter along with the chocolate chips.
  • Add cookies: Roughly chop and sprinkle a few vegan cookies (similar to Oreos) on top of the batter before baking.
  • Add different chips: Add vegan white chocolate chips instead of semisweet chocolate chips.

How To Store Brownies

In case you find yourself with leftovers, here’s everything you need to know about how to store brownies:

  • On the counter: Once the brownies have cooled to room temperature, you can cover the top of the pan with foil or transfer the brownies to a sealed container and store on the countertop for up to 48 hours.
  • In the fridge: Likewise, you can refrigerate the brownies in a sealed container for up to 1 week.
  • In the freezer: Can you freeze brownies? Definitely! Once they have cooled to room temperature, wrap them (either individually or as a large brick) tightly with some type of cling wrap. Then place the wrapped brownies in a ziplock freezer bag and freeze for up to 3 months. When you’re ready to thaw the brownies, unwrap the brownies and let them rest on the countertop until they reach room temperature.

More Vegan Chocolate Dessert Recipes

Looking for more chocolate vegan dessert recipes to try? Here are a few of my faves:

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Vegan Brownies

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 -16 servings 1x


This vegan brownies recipe is quick and easy to make with a handful of everyday ingredients. Simple, fudgy and so delicious!


  • 1/4 cup well-mashed avocado*
  • 1/4 cup avocado oil (or any neutral-flavored oil)
  • 1 cup (140 grams) all-purpose flour (or white whole wheat flour)
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2/3 cup water (or coffee, see note below)
  • 1 1/2 cups (around 9 ounces) vegan chocolate chips


  1. Prep oven and pan. Preheat oven to 350°F (180°C). Line an 8-inch square pan with parchment paper or grease lightly with cooking spray.
  2. Mix the batter. In a large mixing bowl, whisk together the mashed avocado and oil to combine, taking care to break up any big chunks of avocado. Add in the flour, cocoa powder, sugar, baking soda, vanilla extract, salt, and water (or coffee) and stir until combined. Use a spatula to gently fold in 1 cup of the chocolate chips until just combined.
  3. Bake. Pour the batter into the prepared pan and spread it in an even layer. Sprinkle evenly with the remaining 1/2 cup chocolate chips. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. (Be careful not to over-bake, or else the brownies will move from being more fudgy to much more cake-like in texture.)
  4. Cool. Transfer the pan to a wire rack and let cool for at least 20 to 25 minutes before serving.
  5. Serve. Cut into squares, serve and enjoy!


Avocado: Mash the avocado very well with a fork and then press the mash firmly into a measuring cup to ensure that you have the proper amount. Alternatively, if you don’t have avocado on hand, you’re welcome to sub in an additional 1/4 oil. Or if you would like to omit the oil entirely, you can instead use a full 1/2 cup of mashed avocado.

Water or coffee: I prefer to use brewed coffee in place of water, which really helps to enhance the flavor of the chocolate. You are welcome to use caffeinated or decaf coffee. Or plain water will work just fine too.

Source: Recipe slightly adapted from The Pastry Affair. I also edited the recipe in 2022 to slightly reduce the amount of water (or coffee) from 3/4 cup to 2/3 cup and add vanilla extract.

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Recipe rating

236 comments on “Vegan Brownies”

  1. Ammmmmazing . . . .even the batter was delicious 

    • Thanks Vivian, we’re so glad you enjoyed these! We think the batter’s the best part of brownies. :)

  2. Just made these and OMG, I know what I’ll be dreaming about tonight <3 Thanks for the recipe!! :)

  3. These look amazing! Do you think I could sub coconut oil for the olive oil?

  4. I made these today and they were amazing! I paired them with some fig & orange spread which made a great combination with this rich and dark brownie.

    • Thanks so much for sharing with us Mardie, they look (and sound) awesome! What a great idea to pair them with that fig and orange spread – yummy! :)

  5. Hi! These look so good but I’m allergic to avocado! :( do you think there is anything I could replace it with? Thanks!

  6. Looks yummy!! Can I eliminate the coffee, or substitute it for another ingredient? 

    • Thanks Lauren! And yes, you can skip the coffee and just do the 3/4 cup of water. The coffee isn’t detectable, it just enhances the chocolate flavor. :) We hope you enjoy these!

  7. I am allergic to avocados would banana puree be an ok substitute? 

    • Hi Kayla! We haven’t tried these with banana puree instead of avocado, but we think that should work fine. Definitely let us know how they turn out if you try it!

  8. Made these and love them!!
    Since they’re a little too chocolaty – what about using pumpkin purée in place of the chocolate so it’s more of a pumpkin – cinnamon flavor?

    • Thanks, we’re glad you like these Heather! You could definitely add some pumpkin swirl to these that would be yummy! You can also do the sake with caramel/dulce de leche, jam, cream cheese, etc. We hope this helps!

  9. Ali, where did all of your recipes go???!!! I love the recipe index and all of your diet-based recipes but none of them are there anymore???

    • Hey Candice! We had some crazy technical difficulties on the site over the weekend, and we’re still working on them. :/ Stay tuned, we’re hoping to get it fixed ASAP!

  10. I follow weight watchers and was wondering if you could give me the nutritional info so I can calculate points? They look delish!

    • Hi Sue! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  11. Can these be frozen?

  12. I have made these twice by request for my daughter and son-in-law.   They cant get enough of them.  Never any left over to freeze.  So easy and quick to make :). Great recipe – thank you

  13. Hi! Mine actually had a more cakey texture–do you happen to know why?  They still tasted great but it wasn’t really a brownie :P Oh but I was really surprised at how I couldn’t taste the avocado at all!  

    • Hi Choa, these are supposed to be fudgy and cakey, so it sounds like they turned out right! We’re glad you enjoyed these! :)

  14. I’m making these now for the first time.  I doubled the batch and use pumpkin puree.  I happened to have some in the fridge that need to be used up.  My kids came in right as I was pouring the batter in the pan and asked to lick the spoon/bowl/beaters.  They didn’t say a word about any “funny” flavors, lol.  I licked the spoon and can’t taste the pumpkin at all.  ;)   
    When I told my husband the other night I wanted to make brownies, he requested peanut butter on top.  I’m compromising and using up some chocolate peanut butter.  I’m going to microwave it slightly to melt it, then spread it on top kind of like a genache.   
    Smells heavenly! 

  15. my husband and I have had an epic fail trying to replicate brownies but this looks so good that i have to try again.  will let you know how it goes.

    • Awww, we’re sorry to hear that, that’s frustrating! We hope you guys have some luck with these. Definitely let us know! :)

  16. Made these tonight. Not only were they my first attempt at brownies, but they were my first attempt at vegan baking and only my 2nd attempt at from scratch baking. The recipe was easy to follow and the brownies were a hit! Now I need to find more recipes using avocado for baking. Thanks for a great recipe!

    • Good for you Samantha! And we’re so glad to hear they were a hit! Thanks for giving the recipe a try. :D

  17. Amazing! This brownies are the BOMB! I just made them two days ago and they are already gone. So moist, soft, tasty and full of chocolate. Thank you for the recepie! It is delicious!

  18. These are my go to brownies. They are amazing every single time. The only thing I do differently is add the full 3/4 cup of coffee. No water. It’s so rich and gooey. So thankful every time I crave brownies that I have this recipe. 

    • Thanks for sharing with us Lauren — we’re so happy you love them! :)

  19. Is it necessary to add avocados ? Is there anything we can use instead of it?

    • Hi Swarali! Yes, we think the avocados are pretty essential to this recipe. However, there are other vegan brownies out there without avocados. Some people like to use beans. We hope you enjoy these if you give them a try (you won’t taste the avocado — they just make the brownies rich and creamy). :)

  20. Oh my god! Made these today and I couldn’t stop eating the batter, lol. They turned out amazing! Thanks so much for sharing the recipe!! <3

  21. Can you use almond flour in this recipe?

    • Hi Staci! We haven’t tried almond flour in these, but you could experiment! Maybe start with half and half? If you give it a try, definitely let us know how they turn out!

  22. Thank you so much for this recipe. Seriously life-changing. This is my go-to brownie recipe, and it’s easily converted to GF as well :) thank you! It impresses many.

    • Awww we’re so happy to hear that Tully — thank you for sharing! That’s awesome you were able to make it GF as well! :)

  23. Hi! This recipe is one of my favourites in vegan baking (and my friends and family too!), I have already made it a couple of times. Have you ever baked this in a mini-muffin/cupcake tin? I have been asked to make these for a baptism this Friday and I thought that for a big party it is better that anyone can grab their own mini brownie instead of cutting them… Do you think they will turn out ok? I would think that I need to reduce the oven time, right?

    • Thanks for sharing Lorena — we’re happy to hear you and your friends and family love these! We actually haven’t tried making these in a mini muffin tin, but we think it’s worth a shot! We would just reduce the oven time (set the timer for like 5 min to start maybe, and just keep an eye on them, because they will probably bake up pretty fast). We hope they’re a hit for the baptism! :)

  24. These brownies were so delicious and easy! I’ve tried a few other vegan brownie recipes that never satisfied my chocolate sweet tooth, but these are perfect!!! Thanks so much for the recipe ? I will be making these again. 

  25. Can you use any other type of oil besides olive oil?

    • Hi JJ! You could use melted (cooled) coconut oil, vegetable oil or melted (cooled) butter in these. We hope you enjoy!

  26. OH MY- These were SO yummy! I was kind of skeptical tasting the raw batter- I tasted a lot of olive oil and avocado. But baked, these are amazing! I made more just for my husband to take to work! Little do they know they’re eating vegan ;)

  27. Gimme Some Oven – I love you guys. Your recipes have NEVER, ever let me down!

    These brownies were simply ahhhh-mazing. I honestly cannot get over the insane amount of deliciousness I pulled out of the oven. Anybody who is hesitant about the avocado, olive oil, and/or coffee flavor being overwhelming; just make the brownies – all you can taste is chocolate, chocolate, and a little more chocolate!

    I am not a vegan, and I did not have any vegan chocolate chips. However, I cannot imagine the taste would vary all that much. These are some of the best brownies regardless of the lack of butter, dairy etc. Do yourself (and your friends/family) a favor and make these brownies ASAP. I’ve given them to non-vegans, ‘anti-healthy’ food eaters, vegetarians, etc. and they all went nuts!

    Make sure you use a RIPE avocado – I was able to smash mine with a fork. I also used 1/2 Dark Cocoa powder & 1/2 Hershey’s Regular Cocoa powder…Everything else I did was exactly as the recipe stated. The only thing I MIGHT change next time is to reduce the amount of chocolate chips added (just to save on calories), but as they say, if it’s not broke don’t fix it…And these brownies are far from broken.

    They are nothing short of perfection.

    • Thanks for your sweet comment, Lindsey! We’re so happy you’re a fan of the blog and these brownies!:D

  28. You can only store this upto 3 days? Fridge it or room temparature? Also, I’m planning to mail it as gift. Is it possible?

    • Hi Tina! These will probably last longer than 3 days if you refrigerate them. Also, if you freeze them before mailing, that’ll be your best bet to ensure they arrive fresh and in good shape. :)

    • How would you recommend freezing them? Cutting into individual slices and covering in plastic wrap? Or foil? Or just the entire big square in a foil pan? I’d love to send these to someone too, that’s why I’m asking, thanks! :)

  29. What if I don’t have oil can I use something else that isn’t oil

  30. I am speechless. These are the best brownies out there. Delicious! Deliciuos! Delicious! Deserve all the thumbs up. I will be making these again. Thank you for this receipe!

  31. These are phenomenal! I used coconut oil instead of olive oil and stevia instead of sugar, and they turned out beautifully! Thank you! I believe I will be making these for years to come.

  32. Yummy recipe. Moist and delicious. I made as noted but used with almond flour, instant espresso coffee and I made a date caramel sauce that I swirled in before baking. Will make again.

  33. Just made these I substituted with coconut flower and they are fall apart delicious ? thank you for this delicious recipe 

  34. Wow. These Brownies are amazing!!!! I have a 5yr old with an egg and nut allergy and I’m always hunting for new baking ideas for him. You should have seen his little face when he took a bite of one of these babies!!!!!! ???? They are definitely his new favourite. Thank you for sharing. They are going to be hard to beat. They’re so easy to make as well, meaning he can make them with me next time. Yummmmmmy xxx

  35. Hello, this looks like such a wonderful recipe, I cant wait to try it! Do you think it would be okay to substitute mashed banana instead of avocado?

    • Hi Ali! We haven’t experimented with using banana instead of the avocado, but we think it’s worth a try. If you give it a go, definitely let us know how these turn out! :)

  36. Thank you. 
    I make cakes and brownies all the time for my colleagues at work but my vegan colleague gets left out, so I try to find different cakes for her, I’ve only made her cupcakes before but this brownie recipe was fantastic. She ate half of it within 2hrs. Although mine took a bit longer than 20 mins, and it was hard to esmitmate 1/4 cup of avocado. But still very tasty she said! Thank you again. 

    • Thanks for sharing with us, Elizabeth! We’re so happy these were a hit with your colleague!

  37. I’ve tried black bean brownies before and raw vegan brownies with dates and these are by far the best vegan brownies I have ever had! I don’t know how but these brownies beat even non vegan brownies! They are super simple to throw together (you can practically use just one bowl) and taste like you spent a ton of time on them. 

    • Thanks for your sweet words, Staci — we’re so happy you loved these! :)

  38. I just made these and they were great! I used 1/2 cup unsweetened applesauce instead of avocado and oil. 

  39. Why did my dough become bitter?

    • We’re sorry these came out bitter for you, we’ve never had that problem before! :( We wonder if it could have been the avocado?

  40. What are the nutrition facts on the brownies?

    • Hi Catalina! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  41. Thank you!

  42. Is there anything else I can use in replacement of avocados? Where I stay it’s seasonal and even that it’s hard to come by.

    • Hi Priti! You could experiment with banana and/or applesauce, but we haven’t tried that ourselves, so we’re not sure on the amounts or the results.

  43. Great recipe, one of the best brownies I’ve ever made! I just switched avocado oil with coconut oil and added only 1/3 cup of chocolate pieces, it was enough. Thank you!

  44. I just tried this recipe and it’s so easy and tastes amazing!
    The brownies didn’t turn out as fudgy as expected but they are still so so good.
    Got some avocado left though but I’ll probably just bake another batch :)

  45. These brownies are amazing!!!! People that are not vegan and vegan love them. They are so easy I make them for desserts almost everywhere we go because my daughter has a nut and egg allergy. I do substitute the oil for unsweetened applesauce and they turn out great. I usually have to bake them longer than the recipe states (

    • Thank you for sharing with us, Nisha, we’re so glad to hear they’re a hit! :)

  46. I didn’t use chocolate chips because I couldn’t find vegan ones and I subbed the olive oil for coconut oil but OMG these brownies are the BEST thing I’ve ever had in my mouth!!! Thankyou for sharing the recipe :)

  47. These were wonderful!! My sons ate these and didn’t even know how healthy they were too! Thanks for sharing and working so hard to share an indulgent Vegan dessert – much appreciated!

  48. I made this recipe for my family, many of whom are anti-vegan, and everyone LOVED them! Excellent recipe, thank you for posting it!!

  49. Yes! Loved it! I everybody loved them! Gone in seconds. I used coconut sugar… works great with every baking recipe I’ve made since I found it. Also I used spelt flour. Everything else as is. Love the avocado it always seems to make the chocolate richer! Thank you for this amazing recipe! My new go to brownie!

  50. This is an amazing recipe! Nothing but rave reviews every time I make them. Thank you! I will be sending a batch to my daughter in college next week. ????