These vegan chocolate brownies are fudgy, rich, and completely dairy and egg-free! The applesauce works as a great binder in place of eggs, and the coconut oil provides moisture without the need for butter.
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There's something magical about a perfect chocolate brownie, isn't there? That irresistible combination of fudgy centers and crackly tops has been winning hearts for generations. After sharing my vegan banana brownies and quick vegan box mix hacks with you all, I've been flooded with requests for a classic vegan chocolate brownie recipe that stands on its own. Well, friends, the wait is over!
These vegan chocolate brownies are everything you're craving - rich, decadent, and utterly chocolatey without a single animal product in sight. I've tested this recipe countless times (tough job, I know!) to create brownies that even the most devoted dairy-lovers won't be able to distinguish from the traditional version. Whether you're a longtime vegan or just dipping your toes into plant-based baking, these brownies deserve a special place in your dessert rotation. Let's get baking!
Reasons You'll Love This Recipe
- They're chocolatey and delicious, and honestly, they'd never guess they're vegan. Plus, you probably already have most of the ingredients in your pantry - no need to hunt down weird specialty items!
- Need gluten-free? Just swap in your favorite GF flour blend and you're good to go!
- Even if you're not much of a baker, you can totally handle these. There's no fancy equipment needed - just mix it all together in one bowl and pop it in the oven!
👨🍳How To Make Vegan Chocolate Brownies
Step 1
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
Step 2
In a separate bowl, mix the melted coconut oil, water, applesauce, and vanilla extract.
Step 3
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.
- Fold in ½ cup of the chocolate chips.
Step 4
- Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining ¼ cup chocolate chips on top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before cutting into squares.
❄️Storage Instructions
Refrigerator Storage
Once completely cooled, store your vegan brownies in an airtight container in the refrigerator for up to 5 days. I recommend placing a piece of parchment paper between layers if you're stacking them to prevent sticking. The brownies will become more fudgy when chilled - some people actually prefer them this way! Let them sit at room temperature for about 10-15 minutes before serving if you prefer a softer texture.
Freezer Storage
These brownies freeze beautifully! Here's how to do it:
- Allow the brownies to cool completely.
- Cut them into individual squares.
- Wrap each brownie tightly in plastic wrap, then place in a freezer-safe bag or container.
- Label with the date and freeze for up to 3 months.
To thaw, simply transfer a brownie to the refrigerator overnight, or leave at room temperature for about 1-2 hours. For a quick treat, you can even microwave a frozen brownie for 20-30 seconds (though this may slightly change the texture).
Pro tip: Frozen brownies make an amazing base for vegan ice cream sundaes - just top the frozen brownie with a scoop of dairy-free ice cream and enjoy!
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📖 Recipe
Vegan Chocolate Brownies
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup melted coconut oil
- ½ cup water
- ⅓ cup applesauce replaces eggs
- 1 teaspoon vanilla extract
- ¾ cup dairy-free chocolate chips divided
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- In a separate bowl, mix the melted coconut oil, water, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.
- Fold in ½ cup of the chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining ¼ cup chocolate chips on top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before cutting into squares.
Notes
- Sugar technique: After mixing your wet and dry ingredients, whisk in the sugar thoroughly until it's well dissolved. Some bakers even recommend whisking the sugar with the wet ingredients first to help it dissolve better.
- Extra chocolate chips on top: The method in the recipe where you sprinkle additional chocolate chips on top helps create that shiny, slightly crisp surface.
- Let the batter rest: Allow the mixed batter to sit for about 10-15 minutes before baking. This gives the sugar time to dissolve more completely, which contributes to that crackly top.
- Bake at a slightly higher temperature: Try setting your oven to 190°C (375°F) for the first 10 minutes, then reduce to 180°C (350°F) for the remaining baking time. The initial higher heat helps create that crisp top layer.
- Don't open the oven door: Especially during the first 20 minutes of baking, as temperature fluctuations can prevent that perfect crust from forming.
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