Fancy a fudgy, chocolatey treat that’s completely plant-based? You’re in luck! Our roundup of 20 Decadent Vegan Brownies Recipes is here to satisfy your sweet tooth without compromising your vegan lifestyle. From classic chocolate to inventive twists, these brownies promise richness in every bite. Dive in and discover your next favorite dessert that’s as kind to the planet as it is delicious!
Fudgy Vegan Chocolate Brownies
Vegan chocolate brownies are a decadent treat that everyone can enjoy. They’re rich, fudgy, and surprisingly easy to make with simple ingredients.
Ingredients
- 1 cup creamy almond butter
- 1/2 cup pure maple syrup
- 1/3 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, mix almond butter, maple syrup, cocoa powder, and melted coconut oil until smooth.
- Add vanilla extract, baking soda, and sea salt to the bowl. Stir until well combined.
- Fold in dairy-free chocolate chips evenly throughout the batter.
- Pour batter into the prepared pan. Use a spatula to spread it evenly.
- Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Delightfully dense and chocolatey, these brownies are perfect with a scoop of vegan ice cream. For an extra touch, sprinkle with flaky sea salt before serving.
Gluten-Free Vegan Brownies
Just when you thought gluten-free vegan desserts couldn’t get any better, these brownies prove otherwise. Packed with rich flavors and a fudgy texture, they’re a game-changer.
Ingredients
- 1 cup almond flour, finely ground
- 1/2 cup cocoa powder, unsweetened and high-quality
- 1/2 cup coconut sugar, granulated
- 1/4 tsp sea salt, finely ground
- 1/4 cup coconut oil, unrefined and melted
- 1/4 cup maple syrup, pure and dark
- 1 tsp vanilla extract, pure
- 1/2 cup dairy-free chocolate chips, semi-sweet
Instructions
- Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, and sea salt until no lumps remain.
- Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until a thick batter forms.
- Fold in dairy-free chocolate chips evenly throughout the batter.
- Pour the batter into the prepared pan. Use a spatula to spread it evenly.
- Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
- Let the brownies cool in the pan for at least 30 minutes before slicing. This ensures they set properly.
Warm from the oven, these brownies boast a crackly top and a moist, dense interior. Serve them with a scoop of dairy-free ice cream for an indulgent treat.
Peanut Butter Swirl Vegan Brownies
Delightfully dense and fudgy, these brownies are a vegan dream with a peanut butter twist. Perfect for satisfying sweet cravings without compromise.
Ingredients
- 1 cup creamy, natural peanut butter
- 1/2 cup melted coconut oil
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder, Dutch-processed
- 1/4 cup almond milk, unsweetened
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt, finely ground
- 1 cup all-purpose flour, sifted
Instructions
- Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together melted coconut oil and sugar until fully combined.
- Add cocoa powder, almond milk, vanilla extract, and sea salt to the bowl. Stir until smooth.
- Fold in sifted flour gently, avoiding overmixing to keep brownies tender.
- Pour batter into prepared pan, smoothing the top with a spatula.
- Drop dollops of peanut butter over the batter. Use a knife to swirl gently for a marbled effect.
- Bake for 25-30 minutes, until edges pull away from the pan but center is slightly soft.
- Cool completely in pan before slicing to ensure clean cuts.
Enjoy these brownies for their rich, chocolatey depth contrasted by the creamy peanut butter swirls. Serve slightly warmed with a scoop of dairy-free ice cream for an indulgent treat.
Vegan Zucchini Brownies
Rich in flavor yet surprisingly healthy, these vegan zucchini brownies are a must-try for any dessert lover. Ready in under an hour, they’re perfect for satisfying sweet cravings without the guilt.
Ingredients
- 1 cup grated fresh zucchini, squeezed dry
- 1/2 cup creamy almond butter
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened cocoa powder, sifted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup dairy-free dark chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper.
- In a large bowl, mix grated zucchini, almond butter, and maple syrup until well combined.
- Add sifted cocoa powder, vanilla extract, baking soda, and sea salt to the bowl. Stir until the batter is smooth.
- Fold in dairy-free dark chocolate chips evenly throughout the batter.
- Pour the batter into the prepared pan, spreading it out evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted comes out mostly clean. Tip: Don’t overbake to keep them fudgy.
- Let cool in the pan for 10 minutes before transferring to a wire rack. Tip: They firm up as they cool.
- Cut into squares once completely cooled. Tip: Use a sharp knife for clean edges.
You’ll love the fudgy texture and rich chocolate flavor of these brownies. Serve them with a scoop of vegan ice cream for an extra indulgent treat.
Double Chocolate Vegan Brownies
Baking these Double Chocolate Vegan Brownies is a breeze, and they’re irresistibly rich. Perfect for any occasion, they promise a decadent treat without the dairy.
Ingredients
- 1 cup smooth almond butter
- 1/2 cup pure maple syrup
- 1/3 cup unsweetened cocoa powder
- 1/2 cup vegan dark chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, mix almond butter and maple syrup until smooth.
- Sift in cocoa powder, baking soda, and sea salt. Stir to combine.
- Fold in dark chocolate chips and vanilla extract until evenly distributed.
- Tip: For extra gooey brownies, reserve some chocolate chips to sprinkle on top before baking.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
- Tip: Don’t overbake; they’ll firm up as they cool.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Tip: For cleaner slices, chill the brownies in the fridge for an hour before cutting.
Serve these brownies slightly warm for a melt-in-your-mouth experience. The texture is fudgy with a crisp top, and the dark chocolate chips add bursts of richness. Pair with a scoop of vegan vanilla ice cream for an indulgent dessert.
Vegan Sweet Potato Brownies
Craving a guilt-free dessert? These vegan sweet potato brownies are dense, fudgy, and packed with nutrients.
Ingredients
- 1 cup mashed sweet potato, smooth and creamy
- 1/2 cup almond butter, rich and velvety
- 1/3 cup maple syrup, pure and golden
- 1/4 cup cocoa powder, unsweetened and dark
- 1 tsp vanilla extract, pure and aromatic
- 1/2 tsp baking powder, fresh and aluminum-free
- 1/4 tsp sea salt, fine and crunchy
- 1/2 cup dark chocolate chips, melty and luxurious
Instructions
- Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, mix the mashed sweet potato and almond butter until smooth.
- Add the maple syrup, cocoa powder, vanilla extract, baking powder, and sea salt. Stir until well combined.
- Fold in the dark chocolate chips, reserving a handful for topping.
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Sprinkle the reserved chocolate chips over the batter.
- Bake for 20-25 minutes, or until the edges pull away from the pan.
- Let cool in the pan for 10 minutes before slicing.
Perfectly moist, these brownies have a deep chocolate flavor with a hint of sweetness. Serve warm with a scoop of dairy-free ice cream for an indulgent treat.
Almond Flour Vegan Brownies
Dense, fudgy, and utterly indulgent, these almond flour vegan brownies are a guilt-free pleasure. Perfect for those seeking a healthier dessert option without sacrificing flavor.
Ingredients
– 1 cup almond flour, finely ground for a smooth texture
– 1/2 cup cocoa powder, unsweetened and rich in flavor
– 1/2 cup maple syrup, pure and thick for natural sweetness
– 1/4 cup coconut oil, melted and slightly cooled
– 1 tsp vanilla extract, pure for aromatic depth
– 1/2 tsp baking soda, to ensure a light texture
– 1/4 tsp sea salt, finely ground to enhance flavors
– 1/2 cup dark chocolate chips, dairy-free for melty pockets
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and sea salt until no lumps remain.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir until a thick, uniform batter forms.
4. Fold in the dark chocolate chips, reserving a handful for topping.
5. Transfer the batter to the prepared pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips on top.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
7. Allow the brownies to cool in the pan for at least 10 minutes before slicing.
Tip: For cleaner cuts, chill the brownies in the fridge for 30 minutes after cooling.
Tip: Use a hot knife to slice through the brownies effortlessly.
Tip: Store in an airtight container to keep them moist and fudgy for days.
Achieving the perfect balance between chewy and cakey, these brownies boast a deep chocolate flavor. Serve warm with a scoop of dairy-free ice cream for an extra decadent treat.
Vegan Pumpkin Brownies
Absolutely perfect for fall, these vegan pumpkin brownies blend rich chocolate with warm spices for a decadent treat.
Ingredients
- 1 cup creamy pumpkin puree
- 1/2 cup melted coconut oil
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, melted coconut oil, sugar, and vanilla extract until smooth.
- Sift in flour, cocoa powder, baking powder, sea salt, cinnamon, and nutmeg. Fold until just combined.
- Pour batter into prepared pan, spreading evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Zesty with spice and fudgy in texture, these brownies are best served slightly warm with a dollop of coconut whipped cream.
Chewy Vegan Brownies with Walnuts
Who says vegan desserts can’t be indulgent? These chewy vegan brownies with walnuts are a game-changer, packed with deep chocolate flavor and a satisfying crunch.
Ingredients
- 1 cup unrefined coconut oil, melted and slightly cooled
- 2 cups organic cane sugar
- 3/4 cup unsweetened cocoa powder, Dutch-processed for depth
- 1/2 cup unsweetened almond milk, room temperature
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour, sifted for lightness
- 1/2 tsp sea salt, finely ground
- 1 cup raw walnuts, roughly chopped for texture
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together melted coconut oil and cane sugar until fully combined. Tip: Ensure the oil isn’t too hot to avoid melting the sugar unevenly.
- Sift in cocoa powder, then add almond milk and vanilla extract. Stir until the mixture is smooth and glossy.
- Gently fold in sifted flour and sea salt until just combined. Overmixing leads to tough brownies.
- Fold in chopped walnuts, reserving a handful for topping.
- Pour batter into prepared pan, spreading evenly. Sprinkle reserved walnuts on top.
- Bake for 25-30 minutes, until the edges are set but the center is slightly soft. Tip: A toothpick should come out with moist crumbs, not clean.
- Cool in pan for 10 minutes, then lift out using parchment overhang. Cool completely on a wire rack before slicing.
These brownies boast a fudgy center with a crackly top, thanks to the perfect sugar-oil emulsion. Serve slightly warm with a scoop of dairy-free vanilla ice cream for contrast.
Vegan Mint Chocolate Brownies
Satisfy your sweet tooth with these decadent Vegan Mint Chocolate Brownies, a perfect blend of rich chocolate and refreshing mint. Easy to make and impossible to resist, they’re a guilt-free indulgence for any occasion.
Ingredients
– 1 cup creamy almond butter
– 1/2 cup pure maple syrup
– 1/3 cup unsweetened cocoa powder
– 1/4 cup melted coconut oil
– 1 tsp peppermint extract
– 1/2 tsp baking soda
– 1/4 tsp sea salt
– 1/2 cup dairy-free dark chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, whisk together almond butter and maple syrup until smooth.
3. Add cocoa powder, melted coconut oil, peppermint extract, baking soda, and sea salt to the bowl. Mix until well combined.
4. Fold in dairy-free dark chocolate chips evenly throughout the batter.
5. Pour the batter into the prepared pan, spreading it out evenly with a spatula.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
7. Let the brownies cool in the pan for at least 30 minutes before slicing.
Tip: For extra minty flavor, add a few drops more of peppermint extract.
Tip: Ensure the coconut oil is melted but not hot to avoid cooking the other ingredients prematurely.
Tip: Use a toothpick to check doneness; it should come out with a few moist crumbs attached.
Zesty and rich, these brownies offer a perfect balance of chocolate and mint. Serve them chilled for a firmer texture or slightly warmed for a gooier experience.
Raspberry Swirl Vegan Brownies
Absolutely irresistible, these Raspberry Swirl Vegan Brownies combine rich chocolate and tart raspberries for a decadent treat.
Ingredients
- 1 cup creamy almond butter
- 1/2 cup pure maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup fresh raspberry puree
Instructions
- Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, mix almond butter, maple syrup, cocoa powder, vanilla extract, baking soda, and sea salt until smooth.
- Spread the batter evenly into the prepared pan.
- Drizzle raspberry puree over the batter. Use a knife to swirl it into the batter for a marbled effect.
- Bake for 20-25 minutes, or until the edges are firm but the center is slightly soft.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Unbelievably fudgy, these brownies offer a perfect balance of sweet and tart. Serve them slightly warm with a scoop of dairy-free ice cream for an extra indulgent dessert.
Vegan Coconut Brownies
Delightfully dense and fudgy, these vegan coconut brownies are a decadent treat that’s surprisingly simple to make.
Ingredients
- 1 cup creamy coconut butter, softened
- 1/2 cup pure maple syrup, rich and dark
- 1/3 cup unsweetened cocoa powder, high-quality and dark
- 1/4 cup coconut flour, finely sifted
- 1 tsp vanilla extract, pure and aromatic
- 1/2 tsp baking soda, fresh and potent
- 1/4 tsp sea salt, finely ground
- 1/2 cup shredded coconut, unsweetened and toasted
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, combine the softened coconut butter and maple syrup until smooth and well blended.
- Sift in the cocoa powder, coconut flour, baking soda, and sea salt into the wet ingredients. Mix until just combined to avoid overworking the batter.
- Fold in the toasted shredded coconut gently, ensuring it’s evenly distributed throughout the batter.
- Transfer the batter to the prepared pan, spreading it evenly with a spatula. Tip: Wet the spatula slightly to prevent sticking.
- Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft to the touch. Tip: A toothpick inserted should come out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack before slicing. Tip: Chilling them in the fridge for an hour makes cleaner cuts.
These brownies boast a chewy texture with a deep chocolate flavor, enhanced by the subtle crunch of toasted coconut. Serve them chilled with a drizzle of melted dark chocolate for an extra indulgent touch.
Vegan Salted Caramel Brownies
Gather around for a treat that’s as indulgent as it is compassionate. These Vegan Salted Caramel Brownies are a decadent twist on the classic, perfect for any occasion.
Ingredients
– 1 cup of smooth, creamy almond butter
– 1/2 cup of rich, dark maple syrup
– 1/3 cup of melted, velvety coconut oil
– 1 tsp of pure, aromatic vanilla extract
– 1/2 cup of fluffy, sifted cocoa powder
– 1/2 tsp of coarse, flaky sea salt
– 1/4 cup of thick, gooey vegan caramel sauce
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together the almond butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. Sift in the cocoa powder and mix until just combined, avoiding overmixing to keep the brownies fudgy.
4. Pour half of the batter into the prepared pan and spread evenly with a spatula.
5. Drizzle the vegan caramel sauce over the first layer of batter, then sprinkle with half of the sea salt.
6. Add the remaining batter on top, spreading gently to cover the caramel layer.
7. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
8. Remove from the oven and immediately sprinkle the remaining sea salt over the top.
9. Let cool completely in the pan before slicing to ensure clean cuts.
Perfectly fudgy with a gooey caramel center, these brownies are a salty-sweet dream. Serve them slightly warmed with a scoop of vegan ice cream for an extra indulgent dessert.
Vegan Espresso Brownies
Zesty and bold, these Vegan Espresso Brownies blend deep chocolate flavors with a kick of coffee. Perfect for a quick energy boost or a decadent dessert.
Ingredients
- 1 cup rich, dark cocoa powder
- 1/2 cup melted coconut oil, smooth and fragrant
- 1 cup granulated sugar, fine and white
- 1/4 cup strong brewed espresso, cooled to room temperature
- 1 tsp pure vanilla extract, aromatic and sweet
- 1/2 cup all-purpose flour, sifted for lightness
- 1/4 tsp sea salt, finely ground
- 1/2 tsp baking powder, fresh and active
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the dark cocoa powder and melted coconut oil until smooth and glossy.
- Add the granulated sugar, brewed espresso, and vanilla extract to the cocoa mixture. Stir until fully combined and the sugar begins to dissolve.
- Sift in the all-purpose flour, sea salt, and baking powder. Fold gently until just combined, avoiding overmixing to keep the brownies tender.
- Pour the batter into the prepared pan, spreading evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set but the center slightly soft.
- Allow the brownies to cool completely in the pan before lifting out using the parchment overhang. Cut into squares with a sharp knife for clean edges.
Nowhere else will you find such a perfect balance of fudgy texture and intense coffee-chocolate flavor. Serve these brownies warm with a scoop of vegan vanilla ice cream for an indulgent treat.
Vegan Matcha Brownies
Satisfy your sweet tooth with these Vegan Matcha Brownies, a perfect blend of earthy matcha and rich chocolate. Simple to make, they’re a guilt-free indulgence for any time of day.
Ingredients
– 1 cup almond flour, finely sifted
– 1/2 cup cocoa powder, unsweetened and high-quality
– 1/4 cup matcha powder, vibrant green and finely ground
– 1/2 cup maple syrup, pure and robust
– 1/3 cup coconut oil, unrefined and melted
– 1 tsp vanilla extract, pure and aromatic
– 1/4 tsp sea salt, finely ground
Instructions
1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, matcha powder, and sea salt until no lumps remain.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir until the mixture is smooth and evenly combined.
4. Pour the batter into the prepared baking pan, using a spatula to spread it evenly.
5. Bake for 20-25 minutes, or until the edges are firm but the center is still slightly soft.
6. Let the brownies cool in the pan for at least 10 minutes before slicing.
Tip: For cleaner cuts, chill the brownies in the fridge for 30 minutes before slicing.
Tip: Use a sharp knife dipped in hot water to slice the brownies for smooth edges.
Tip: Dust the top with extra matcha powder before serving for a vibrant finish.
Just out of the oven, these brownies boast a fudgy center with a crisp edge. The matcha adds a subtle bitterness that balances the sweetness, making them a sophisticated treat. Serve with a dollop of coconut whipped cream for an extra decadent touch.
Vegan Banana Brownies
Fudgy, moist, and packed with natural sweetness, these vegan banana brownies are a guilt-free indulgence. Perfect for using up overripe bananas, they’re a hit with both vegans and non-vegans alike.
Ingredients
- 1 cup mashed ripe bananas (about 2 large, speckled with brown)
- 1/2 cup creamy almond butter (unsweetened, smooth)
- 1/3 cup pure maple syrup (dark, robust flavor)
- 1/4 cup coconut oil (melted, unrefined)
- 1 tsp vanilla extract (pure, aromatic)
- 1/2 cup cocoa powder (unsweetened, high-quality)
- 1/2 cup almond flour (finely ground, blanched)
- 1/2 tsp baking soda
- 1/4 tsp sea salt (fine, for even distribution)
- 1/2 cup dairy-free chocolate chips (mini, for even melting)
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together mashed bananas, almond butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Sift in cocoa powder, almond flour, baking soda, and sea salt. Fold gently until just combined; avoid overmixing.
- Tip: For extra fudgy brownies, let the batter sit for 5 minutes to thicken before baking.
- Fold in dairy-free chocolate chips, reserving a handful for topping.
- Pour batter into prepared pan, spreading evenly. Sprinkle reserved chocolate chips on top.
- Bake for 20-25 minutes, until edges pull away from the pan and a toothpick comes out with moist crumbs.
- Tip: Cool completely in the pan for cleaner slices. They firm up as they cool.
- Once cooled, lift out using parchment overhang. Cut into squares.
- Tip: Store in an airtight container at room temperature for up to 3 days for best texture.
Oozing with chocolatey goodness, these brownies boast a dense, fudgy center with a crackly top. Serve slightly warmed with a scoop of coconut milk ice cream for an decadent twist.
Vegan Tahini Brownies
Baking these Vegan Tahini Brownies is a game-changer for dessert lovers. They’re rich, fudgy, and packed with nutty tahini flavor.
Ingredients
- 1 cup creamy tahini, well-stirred
- 1/2 cup pure maple syrup, dark and robust
- 1/3 cup unsweetened cocoa powder, high-quality and sifted
- 1/4 cup coconut sugar, fine-grained
- 1 tsp vanilla extract, pure and aromatic
- 1/2 tsp baking soda, fresh and clump-free
- 1/4 tsp sea salt, finely ground
- 1/2 cup dark chocolate chips, melty and rich
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together tahini and maple syrup until smooth and glossy.
- Add cocoa powder, coconut sugar, vanilla, baking soda, and salt. Stir until fully combined and no dry spots remain.
- Fold in chocolate chips, reserving a handful for topping.
- Spread batter evenly into prepared pan. Sprinkle reserved chocolate chips on top.
- Bake for 20-22 minutes, until edges are set but center is still slightly soft. Tip: A toothpick should come out with moist crumbs, not clean.
- Cool in pan for 10 minutes, then lift out using parchment overhang. Cool completely on a wire rack before slicing. Tip: Chilling the brownies for 30 minutes makes cleaner cuts.
Mouthwatering and dense, these brownies boast a deep chocolate flavor with a tahini twist. Serve slightly warm with a dollop of coconut whipped cream for an indulgent treat.
Vegan Oatmeal Brownies
Gather around for a treat that’s as indulgent as it is wholesome. Vegan oatmeal brownies blend chewy texture with deep chocolate flavor, no compromises.
Ingredients
– 1 cup rolled oats, hearty and thick – 1/2 cup almond flour, finely ground – 1/3 cup cocoa powder, rich and unsweetened – 1/2 cup maple syrup, pure and sticky – 1/4 cup coconut oil, melted and fragrant – 1 tsp vanilla extract, pure and aromatic – 1/2 tsp baking powder, fresh and active – 1/4 tsp sea salt, finely ground
Instructions
1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. 2. In a large bowl, mix rolled oats, almond flour, cocoa powder, baking powder, and sea salt until no lumps remain. 3. Add maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir until fully combined. Tip: For extra richness, fold in 1/2 cup vegan chocolate chips. 4. Press the mixture firmly into the prepared pan. Use a spatula to smooth the top. 5. Bake for 20 minutes, or until the edges pull away from the pan. Tip: Let cool completely before cutting to avoid crumbly brownies. 6. Cut into 9 squares. Serve immediately or store in an airtight container. Tip: Warm slightly before serving for a gooey texture. Ready to enjoy? These brownies offer a fudgy center with a crisp edge. Perfect with a dollop of coconut yogurt or a sprinkle of flaky salt.
Vegan Red Velvet Brownies
Kick off your baking session with these decadent Vegan Red Velvet Brownies, a perfect blend of rich cocoa and vibrant color that promises to delight.
Ingredients
- 1 cup smooth, velvety almond butter
- 1/2 cup pure maple syrup, for a natural sweetness
- 1/4 cup rich, unsweetened cocoa powder
- 1 tbsp vibrant red food coloring
- 1 tsp pure vanilla extract, for aroma
- 1/2 tsp baking soda, to ensure rise
- 1/4 tsp fine sea salt, to balance flavors
Instructions
- Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond butter and maple syrup until smooth.
- Sift in the cocoa powder, baking soda, and sea salt, mixing until no lumps remain.
- Add the red food coloring and vanilla extract, stirring until the batter is uniformly red.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted comes out mostly clean.
- Let the brownies cool in the pan for 10 minutes before transferring to a wire rack.
Warm from the oven, these brownies boast a fudgy center with a crackly top. Serve them with a dusting of powdered sugar or a dollop of coconut whipped cream for an extra treat.
Summary
Perfect for satisfying your sweet tooth, these 20 decadent vegan brownie recipes prove that indulgence doesn’t have to compromise your values. Whether you’re a seasoned baker or new to vegan treats, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow dessert enthusiasts.
