Vegan Brownies

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Vegan Brownies -- made easy with everyday ingredients, including avocado! |

I’m the first to admit that I’m not the hugest fan of chocolate . I enjoy it on occasion, but somehow I was born into that 0.00001% percent of the female population who usually prefers something fruity, caramel-y, cinnamon-y, or (my favorite!) vanilla-y when it comes to dessert.

I know.  

My chocolate-obsessed mom still cannot understand how we’re related.

Don’t get me wrong, I still totally like chocolate.  It has just always felt super rich to me, and I’m usually satisfied after a few bites. But that said, whenever those chocolate cravings do pop up, there is one recipe I love to make that always comes to the rescue.  It’s quick and easy to bake, it calls for simple everyday ingredients, it includes some healthier ingredients (including olive oil and avocado!), it just so happens to be naturally dairy-free and vegan, and it is basically everything you could ever want in a rich, warm, fudgy, chewy, decadent chocolate dessert.

Yes, you have got to try these vegan brownies.

Vegan Brownie Recipe | 1-Minute Video


I actually posted this vegan brownies recipe on the blog back in 2012, after making them for a vegan friend’s party.  I snapped this photo above (back in the days when I was in my linen phase!), carried them off to the party, and watched as everyone absolutely demolished them.

And by everyone, I mean everyone — vegans and non-vegans alike.  And I have made them dozens of times since, and the response is always the same.  People LOVE these brownies!!!

Vegan Brownies |

Our readers over the past 3 years have been quite the fans of them too, as you can see from the comments below.  And I couldn’t agree more.Vegan Brownies |

As I said already, they are perfectly fudgy, chewy, rich, and chocked full of chocolate.  But I also love knowing that they’re made with a few healthier ingredients, like mashed avocado, and avocado oil or olive oil (instead of butter), white whole wheat flour (or you could use all-purpose), and I’ve recently been trying out cane sugar in place of granulated.  And they still taste like a ridiculously decadent treat.

Bonus — they’re also vegan!

So whether you fall in the once-in-a-while or the omg-gimme-all-the-chocolate camp, I highly recommend making a batch.  I think you’re going to love ’em!

Vegan Brownies -- made easy with everyday ingredients, including avocado! |


Vegan Brownies

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


These vegan brownies are fudgy, chewy, and uber chocolatey. Plus they’re quick and easy, and made with everyday ingredients!



  • 1/4 cup pureed or well-mashed avocado
  • 1/4 cup avocado oil or extra-virgin olive oil
  • 1 cup white whole wheat flour (or all-purpose flour)
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup cane sugar (or granulated sugar)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup water (I like to instead use 1/2 cup brewed coffee + 1/4 cup water)
  • 1 1/2 cupvegan chocolate chips


  1. Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray.
  2. In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, sugar, baking soda, salt, and water (or coffee + water). Stir until smooth. Fold in 1 cup of the chocolate chips.
  3. 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 mostly clean (there may be some melted chocolate chips in there).  If you overbake, the brownies will have a cake-like texture.
  4. Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.


Adapted from The Pastry Affair.

This post contains affiliate links.

Vegan Brownies -- made easy with everyday ingredients, including avocado! |

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272 comments on “Vegan Brownies”

  1. Pingback: Swoon-worthy Recipes, 12 | Baked by an Introvert

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  3. These look great! Has anyone calculated the nutrition facts by any chance?

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  5. Just made these and they were super easy and sooo yummy! Had to stop myself from eating half the pan!  

  6. Yum!  Made them with walnut pieces instead of chocolate chips.  So easy and great!  Thanks

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  10. LOVE the variation of using coffee instead of just water! 

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  12. Thank you for this recipe. As a vegan who has given up all baked goods because it’s difficult to find any not made with processed sugar, I have several questions:

    The instructions include Brown Sugar, but I don’t see that ingredient listed in the recipe. I have read all the comments to date and noticed someone substituted Maple Syrup for the Brown Sugar. (yay!) But where and how much?

    As I mentioned above, I don’t eat processed sugar, so I need suggestions on what to use as a sweetener instead of the cane or granulated sugar, without throwing off the dry to wet ratio. My preferred sweeteners are Agave Nectar, Maple Syrup, Mashed Bananas or another fruit. (I don’t like the bitterness of Stevia.) It is possible for me to use a wet sweetener? And if so, what dry ingredient do I need to add, to keep the balance?

    I also noticed that someone mentioned Lemon Juice in the recipe, but I don’t see it listed! How much Lemon Juice is used, and when? (I prefer the taste of lemon juice to apple cider vinegar, which is what someone else used as a substitute.)

    I liked someone else’s suggestion to use Walnut Pieces instead of chocolate chips. I have yet to find vegan chocolate chips made without processed sugar, so I had planned to leave them out of the recipe. I love walnuts or pecans. Good to know I can add them instead.
    I have tried to use code to create line breaks in this long comment for easier reading. I hope it worked. If not, sorry! I look forward to your reply.

    • Hi Yolanda! We apologize for the late response on this. And we apologize for confusion — Ali adapted the recipe some when she re-posted it. So it is actually just cane/granulated sugar (3/4 cup.) The recipe has been updated, but we just wanted to let you know! You could certainly use maple syrup or agave in these! We’d suggest using 1/2 cup of agave or maple syrup, and then reduce the coffee/water down to 1/2 cup, instead of 3/4 cup. Hmmm, not sure where you saw lemon juice in this recipe? There’s a possibility that Ali may have originally included it, but it no longer appears to be in the recipe. We hope this helps, and that you enjoy these — please let us know if you have any other questions!

  13. These were EXCELLENT.
    They were rich but not too sweet. 
    Everyone was asking for seconds, and thirds.
    We used the coffee-water combo and added a handful of chopped pecans.
    Thanks so much for the recipe.

    • Thanks Ann, we’re so happy you enjoyed these! And mmmm, pecans — great addition! :)

  14. I’m confused with the sugar mesurements! It says sugar and brown sugar, but in the ingredients list it only shows how much cane sugar to use. Is there a seperate measurement for brown sugar? You you just split the brown sugar and cane sugar?

    • Hey Cristina, we apologize for confusion — Ali adapted the recipe some when she re-posted it. So it is actually just cane/granulated sugar (3/4 cup.) The recipe has been updated, but we just wanted to let you know! We hope you enjoy them!

  15. 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. :)

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

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

  18. 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! :)

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

  20. 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!

  21. 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!

  22. 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!

  23. 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!

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  26. 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!

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  28. Can these be frozen?

  29. 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

  30. 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! :)

  31. 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! 

  32. 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! :)

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  35. 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

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  38. 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!

  39. 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! :)

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  41. 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). :)

  42. 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

  43. 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!

  44. 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! :)

  45. 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! :)

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  48. 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. 

  49. 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!

  50. 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 ;)