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:
Vegan Brownies
Ingredients
- 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
- 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.
- 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.
- 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.)
- Cool. Transfer the pan to a wire rack and let cool for at least 20 to 25 minutes before serving.
- Serve. Cut into squares, serve and enjoy!
Notes
Did you make this?Let me know how it turned out in the comments below!
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!
We’re so thrilled that you loved them, Mary! :)
What if I don’t have oil can I use something else that isn’t oil
You’re welcome to use butter, these just won’t be vegan anymore. :)
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! :)
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
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 ;)
We’re so happy you enjoyed them, Ariel! :D
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!
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.
Thank you Maritza! We’re so glad you enjoyed them!
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!!!
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! :)
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! :)
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!