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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

Description

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


Ingredients

Scale
  • 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

Instructions

  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!

Notes

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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234 comments on “Vegan Brownies”

  1. Hi, how much is the 1/4 cup mashed avocado in dl?

  2. I love this recipe..i make it often as I always have too many avocados to use before they go bad. Very moist. I use cold coffee for full amount of liquid and cut sugar to 1/2 cup. Thank you for a great recipe

  3. These are my favorite brownies! I make them all the time and it’s a crowd pleaser for sure. Thank you so very much. My friends always ask me to make these for parties.

  4. These are absolutely incredible!! My 3 and 4 year old kids love them, too! I used coconut oil and mmmmmmm!! Thanks for the recipe, these are my new favorite brownies!

  5. Loved the recipe, although theres too much water used and the time should 45 minutes.

  6. Fan-friggin-tastic! These brownies were utterly delicious. No one had any clue they were vegan or contained avocados, including my 10 year old nephew!

  7. Hi, really look foward to trying these – I am making them for a friend who is gluten free, dairy free and egg free. What should I substitute in to make sure that she can eat them?
    Thanks!

  8. Made this last night, Super tasty & easy to make! No one can believe they’re vegan!

  9. I’ve tried many vegan brownie recipes and they’ve never turned out like this one. My hunt for the perfect vegan brownies recipe is finally over! These brownies were just the right of sweetness and perfectly decadent! Thanks for a great recipe!

  10. Wow, you did a great job on this recipe. Thanks for sharing such an easy one!
    Dee xx

  11. One of my go to desserts for pot luck dinners. These brownies are always popular and are quick and easy to make. Most people can’t believe they are vegan as they are so delicious.

  12. Easy and Delicious… our family devoured them up!

  13. Made these brownies this week, they were AWESOME. Will defintely keep this recipe and make them again! Thanks for sharing.

  14. These vegan brownies are delicious! My family is a huge chocolate fan and brownie fan. And since our transition to a vegan lifestyle the hardest part has been not being able to go to our local grocery and pick up some baked goods. So I am now a cook and a baker for my kids (I’ve always been terrible at baking). But with this recipe there’s no disaster or going wrong. My kids loved it and now i have a go to treat for them. The only thing I would say that this reminds me more of a molten lava cake. The bread is not as dense as a brownie. So i would say this recipe is very versatile.

  15. The taste was great but it ended up more like lava cake than brownies. I even ended up baking for 40mins…any thoughts? I would still make it again. I love lava cake lol.

    • I just make this and turned our incredibly! I’ve been struggling to find a good recipe for vegan brownies and THIS IS IT! thank you <3

    • Did you use AP flour or wheat? I used AP and had to bake longer. My guess is wheat is a heaven denser flour and that’d cause a diff in bake/consistency. Still super yummy!

  16. OK, so I have not made these yet, but absolutely will. I got to devour them at a special dinner on a beautiful terrace in Barcelona. Thanks, Giimmesomeoven!!!

  17. I used coconut oil with the mashed avocado, and these turned out amazing! They are best the next day, so I’ve taken to making them the night before I want to serve or eat them. This gives them the opportunity to set up and become the right texture! My husband didn’t like them right out of the oven, but the next day he tried them and said they were delicious. If you still like warm brownies just heat them up a little before serving! So good!

  18. What’s the calories intake for this recipe?

  19. I love the idea to put avocados and avocado oil in the brownies. Also the coffee instead of water – brilliant idea. I will definitely have to try this recipe over the weekend. Thank you

  20. I just baked the brownies and they turned out spectacularly! It was VERY fudgy and chocolatey and delicious! I had no square pan though, so I had to use a round pan, but it still turned out well.

  21. Very Good! Will definitely be my go to brownie recipe.

  22. It was a yummy recipe, I use Candeler as the sweetener but halved the amount ‘n it turned out nice <3 tanxxx alo0t for the recipe it was easy 'n quick 'n super chewy 'n chocolaty <3

  23. Pretty good! A bit oily in flavour although perfect in texture.

  24. I figured that since I’ve made these brownies around 7 times now I should probably tell you how freaking amazing this recipe is! This is literally the BEST brownie recipe I’ve found and it’s the only brownie recipe I trust. My friends and co-workers rave about these brownies whenever I make them. I actually kind of feel like I’m scamming them because now they think I’m actually a good baker or something. Thank you, thank you, THANK YOU for this recipe!

    Also, a tip for anyone who wants to make this recipe: I’ve found that after baking them for 20 minutes, turning off the heat and leaving them in the oven as it cools will guarantee the perfect fudgy texture!

  25. I couldn’t get hold of vegan choc chips, so used the normal choc chips, and it tasted divine! I’ve been looking for the right eggless brownie recipe for years, and this is just perfect! Made two trays of it yesterday, and will be making more over the weekend to share with more family.

    Thank you so much!

  26. Truly excellent. I have been fully vegan since October. I used to bake often and have not really enjoyed the vegan versions of my favorite desserts. This is the first one that I’ve made that wasn’t merely “pretty good for vegan…” It’s just very good, period. Put some coconut whipped cream on it for something extra. Thanks for the great recipe!

  27. Yummmm. I used honey in place of sugar, and it was DELICIOUS!

  28. Love this recipe! I made it today and they are delicious. The texture is perfect and the flavor is the best of all vegan brownie recipes I have tried. Thank you for sharing this amazing recipe.

  29. Mid way, i realized i had no more cocoa powder, so i ended up making them with 3/4 cups of decaf coffee and they taste delishhh! Only thing, i double the recipe, would have needed extra time to bake. Bet they will taste awesome tho after a night in the fridge! Coffee brownies, yummy!!

  30. awesome !!!!!! love these brownies!!!!!!!!!!

  31. I love these!
    I cook for 20 mins and then turn off oven and then open it a little for them to cool that way! So delish! Thanks

  32. Delicious! Thank you!!

  33. Loved these. Have you tried using any gluten free flours to make them GF?

  34. I used almond butter instead of avocado and coconut oil instead of olive oil. Soo good! I love the use of coffee in this recipe. Also, another commenter suggested baking for 20mins and then leaving the brownies in the oven after turning it off— gave mine the perfect consistency!

  35. I think this is the best recipe i’ve ever tried for avocado brownies!!!!!

  36. These brownies are AMAZING! Not just vegan amazing but amazing!!

  37. I made this recipe last day and it came out really well. Can’t believe a vegan brownie can taste so yum. Amazing recipe. It was Gooey and chocolatey and delicious!

  38. I just made these brownies last night for my daughter’s college volleyball team. Some are vegetarians, some are vegans, and some follow a non-restricted diet. They are delicious! I love to cook and bake – this was my first attempt at a vegan recipe and I will never make the brownies the traditional way ever again!

    I just wish there was a way to share this on Facebook with my friends.

  39. Hello! I tried it and it turn out amazing! Do you know if we can freeze the rest of the brownies and how long can it stay in the freezer before it goes bad?
    Thank u so much!!

  40. The best brownies I have ever tasted!

  41. do you use coffee powder or freshly made coffee for this recipe?
    Also if I can’t get hold of vegan chocolate chip cookie, any other alternative i can add like some macadamia nuts

  42. This recipe is DELICIOUS!! This is the first time I’ve ever made a vegan dessert recipe and I am so excited about how amazing it tastes!! I wouldn’t be able to tell the difference between these and brownies made with eggs and milk. A+!!

    Question though: like Courtney, our brownies ended up not being very firm/holding together well. We just put them in the fridge to see if that’ll firm them up a bit before serving tonight. Did I do something wrong to have this outcome?

  43. I made these brownies for my monthly men’s group dinner. Nine guys, only of whom is vegan. Big hit. One question: How well will they freeze?

  44. Could I substitute with almond flour or would that mess up the recipe??

  45. I substituted coconut oil for avocado so there was no oily taste. They were the perfect consistency. These were too good to be true. I finally found a vegan dessert recipe I LOVE. Had to stop myself from eating too many. THANK YOU

  46. Yummy! I just found out a week and a half ago that I can’t have dairy or eggs. This afternoon I got a sudden, intense craving for cookies or cake but all my recipes call for eggs and/or butter. I can easily substitute vegan butter but I have limited ingredients in the house to substitute for eggs, and this was a chocolate emergency that couldn’t wait for a trip to the store! Even most of the avocado brownie recipes I found require eggs. Your recipe was exactly what I needed and satisfied that crazy craving! I omitted the chocolate chips because the only ones I currently have on hand contain milk, but the brownies were still fudgy and delicious. I will definitely make these again.

  47. I made the brownies again today, and they turned out just as great as the first time. Obviously it wasn’t a fluke. Today I added frozen cherries because I wanted to use them up, and they seemed like they would be a good match with the gooey chocolate. They were. :)

    I’ve read a few of the other comments and I also baked for a little longer than recommended.

  48. Excellent! However I substituted the cocoa with 4 squares of melted dagoba unsweetened chocolate.

  49. Any idea on the replacement of flour to make it gluten free? Please help

  50. Can these be made with honey or maple syrup.

    Thanks,
    Maitri