Best 20 Vegan Brownies Recipes

VEGAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
• Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

THE BEST EVER VEGAN BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into ½-inch (1 ¼ cm) pieces. Set aside half and melt the other half in a microwave-safe bowl for 45 seconds.
• Make the flax egg: combine the ground flaxseeds with the water in a small bowl and mix with a fork. Set aside for at least 10 minutes to gel.
• In a medium bowl, add the sugar and vegan butter and whisk until smooth. Then add the vanilla, flax eggs, and melted chocolate and whisk until well-combined.
• Sift in the flour, cocoa powder, baking powder, and salt and fold with a spatula until all ingredients are combined. Be careful not to overmix. Then, stir in the reserved chocolate pieces.
• Pour the batter into the baking dish and smooth the top with a spatula.
• Bake for 30-35 minutes, until a fork inserted in the center comes out clean. Let cool for at least 20 minutes.
• Slice into 9 equal-sized pieces and serve.
• Enjoy!

VEGAN ZUCCHINI BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square pan with cooking spray.
• Combine sugar, brown sugar, and olive oil in a large bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Add flour, cocoa powder, baking soda, and salt and mix until combined. (Mixture will be dry).
• Add zucchini and mix with a spoon until incorporated. Allow to sit for 5 minutes until mixture becomes more wet. Stir in vegan chocolate chips. Transfer batter to the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely before slicing.

CHEWY GOOEY LOW FAT VEGAN BROWNIES

Steps:

• Preheat oven to 350°F.
• In a medium bowl sift together flour, cocoa powder, baking powder, and salt.
• Microwave the margarine* in a small bowl until melted. Let cool .
• Mix margarine and sugar in a large bowl.
• Add applesauce and mix.
• Beat in the vanilla extract and pumpkin.
• Add flour mixture to the large bowl and mix. Stir in chocolate chips if using.
• Grease a 8x8-inch pan with cooking spray and pour in batter.
• Bake for 20-30 minutes or until a toothpick can be inserted and removed clean.
• *I like to use Smart Balance Light for my margarine.
• ** For mint brownies add 1/2 -1 tsp of peppermint extract.

PEANUT BUTTER, BANANA, CHOCOLATE CHIP BROWNIES (VEGAN OR NOT)

Steps:

• Preheat oven to 350 degrees.
• Coat an 8X8 inch square glass baking dish with oil.
• Combine peanut butter, bananas (or eggs) brown sugar, soy milk (or regular milk) and vanilla until smooth.
• Add baking powder and blend.
• Mix in flours until blended and last add the chocolate chips.
• Place into prepared baking dish and bake for 25-30 minutes.
• Let cool on a rack and then serve.

VEGAN COCOA TOFU BROWNIES

Steps:

• Puree the tofu, non-dairy milk and oil until smooth and fluffy. Transfer to a mixing bowl. Use a fork to vigorously mix in the sugar and vanilla.
• Sift in flour, cocoa powder, cornstarch, baking powder and salt.
• Use a spatula to mix batter until smooth. Transfer to an 8X8 greased baking pan and smooth out the top.
• Bake in the preheated oven at 325°F/150°C for 25 minutes or until set.
• Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.
• Enjoy.

HEALTHY VEGAN COCOA TOFU BROWNIES

Steps:

• Puree the tofu, yogurt, water and applesauce until smooth and fluffy. Transfer to a mixing bowl. Use a fork to vigorously mix in the sugar and vanilla.
• Sift in flours, cocoa powder, baking powder, cinnamon, pumpkin pie spice and salt.
• Use a spatula to mix batter until smooth. Transfer to an 8X8 greased baking pan and smooth out the top.
• Bake in the preheated oven at 325°F/150°C for 25 minutes or until set.
• Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.
• Enjoy.

VEGAN GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish.
• Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes. Blend raw sugar and agave into chia seed mixture with high speed blender. Add vegan margarine and vanilla extract; blend.
• Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl. Stir cocoa powder into the flour mixture. Add chia meal mixture and stir until combined; pour into prepared baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.

LOW-FAT VEGAN BROWNIES

Steps:

• Preheat the oven to 350 Degrees F.
• In a large bowl, stir together the flour, cocoa powder, baking powder and salt. Pour in agave nectar, water, vegetable oil, applesauce and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
• Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 30 minutes before cutting into squares.

VEGAN BROWNIES WITH TAHINI AND HALVAH

Steps:

• Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 minutes, then drain well.
• Heat oven to 350 degrees. Line a 13-by-9-inch glass baking dish with parchment paper; brush paper and sides of pan lightly with olive oil and set aside. Sift flour, cocoa powder and baking powder into a large bowl; whisk to combine and set aside.
• Place drained dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, fine sea salt and 3/4 cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula. Sprinkle evenly with sesame seeds, then almonds.
• Bake until edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven, sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temperature before eating, or enjoy them cold, straight out of the fridge.

ADZUKI BEAN BROWNIES (GLUTEN-FREE, VEGAN, MACROBIOTIC)

Steps:

• Soak adzuki beans for at least 2 hours or up to overnight.
• Drain water and replace with fresh water. Place on stove and bring to a boil. Turn off the heat and drain water.
• Add water that is 3 times the amount of beans. Heat and bring to a boil again. Reduce heat, place a lid, slightly tilted, and cook until beans are tender for about 45 - 60 minutes. If you have a pressure cooker, cook for 10 - 12 minutes under pressure. Drain water through a colander.
• Preheat the oven to 350°F/180°C degrees.
• In a small bowl, place chia seeds and 6 Tbsp of water. Leave it for at least 15 minutes. This chia seed gel can be used in place of eggs (1 egg = 1 Tbsp chia seeds + 3 Tbsp water).
• In a food processor, place the adzuki beans, chia seed gel, sugar, cocoa powder, apple sauce, vanilla and salt and mix well.
• Transfer the brownie mixture to a bowl. Mix in walnuts.
• Transfer to an oiled 8-inch square pan and bake for 45 minutes. Cool the brownies.
• Dust powdered sugar on top and slice. Infuse love and serve!

RICH, FUDGY VEGAN BROWNIES

Steps:

• Sift together the flour, sugar,cocoa, baking powder and soda, and salt.
• In a separate bowl, combine the coffee, soy milk, and oil.
• Add the liquid to the dry ingredients and mix; then stir in the nuts and chocolate chips.
• Pour batter (it will be quite liquidy) into a greased 9x9" pan and bake at 325º for 25 minutes, or until a toothpick inserted in the middle comes out clean.
• (Note- for a smaller pan, the baking time could be substantially longer- a 7x10 pan took about 40 minutes).
• For glaze- melt the chocolate and margarine and whisk, then drizzle over brownies.
• (Note- this is a lot of glaze- an ounce of chocolate and a tablespoon of margarine makes a nice amount).

CHEWY VEGAN ZUCCHINI BROWNIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
• Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
• Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
• Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

RAW VEGAN BROWNIES

Steps:

• Place raisins, almonds, and cocoa powder in a food processor or blender. Blend until a 'dough' forms.
• Press dough into an 8x8 pan. Slice and serve.

AVOCADO PEANUT BUTTER BROWNIES (VEGAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.
• Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughly combined.
• Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.
• Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.

VEGAN COCOA FUDGY GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine dates, avocado, 1/2 cup maple syrup, and 1/2 cup coconut oil in a blender; blend until smooth.
• Mix cocoa powder, oat flour, baking powder, and salt together in a bowl. Add date mixture to the flour mixture; mix until well combined. Spread into a baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 20 minutes. Let cool, about 20 minutes.
• Mix cocoa powder, 2 tablespoons coconut oil, and 2 tablespoons maple syrup in a bowl to make icing. Pour over cooled brownies.

VEGAN BROWNIES

Steps:

• Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
• In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
• Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.

VEGAN COCONUT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place coconut oil in a microwave-safe bowl; heat in the microwave until melted, about 1 minute. Stir in milk blend and vanilla extract until thoroughly mixed.
• Mix sugar, flour, cocoa powder, baking powder, and sea salt together in a large bowl. Pour in coconut oil mixture; mix until batter is thick and blended. Fold in shredded coconut.
• Spread batter evenly into a 9x13-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool for 15 minutes before cutting into squares.

VEGAN PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat sugar, peanut butter, vanilla extract, and salt together in a bowl until smooth and creamy. Mix flour and cocoa powder into peanut butter mixture; add canola oil and soy milk and stir until batter is moist, crumbly, and stiff. Spread batter into the prepared baking dish using your hands or a spoon.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

DECADENT GLUTEN FREE VEGAN BROWNIES

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 8" square brownie pan.
• Sift together the flours, starch, cocoa, baking powder, and salt. Set aside.
• in a small bowl beat together coconut milk, oil, sugar, corn syrup, stevia and vanilla.
• Pour into the dry ingredients and stir until just combined.
• Fold in the carob chips.
• Bake 15 minutes.
• Remove from the oven, chill overnight before cutting.