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Vegan Brownies » Simple and Healthy Recipe! ✅

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Vegan brownies recipe is quick and easy to make with just a few everyday ingredients. Simple, dark and so delicious!

I have been making and bringing these vegan brownies to gatherings for almost a decade. And my friends, both vegan and non-vegan, always love them!

Honestly, I found myself going back to these brownies so often because it’s one of those pocket recipes that only takes about 30 minutes to whip up and requires pantry staples I almost always have on hand. In addition, he also introduces half a fresh avocado into the batter, whose healthy fats replace some of the necessary oil and whose flavor is (at least in my opinion) completely imperceptible in these brownies. People are always surprised to learn that they are eating avocado brownies and give them great reviews!

The most important thing to know about these brownies is that they are rich, very chocolatey, and dark. and they are right heavenly when served hot from the pan with a fresh scoop of vanilla ice cream. If you like salty and sweet, I also recommend a sprinkle of crumbled sea salt on top. yum.

Let’s make homemade brownies together! ♡

Vegan Brownie Recipe | 1 minute video

Ingredients for vegan brownie

Before we get to the vegan brownies recipe below, here are a few notes on the key ingredients you’ll need:

  • Avocado: Fresh avocado, with its mild flavor and healthy fats, replaces some of the oil in this recipe. Mash it well with a fork and place it firmly in a measuring cup to make sure you use the correct amount.
  • Oil: I recommend any oil with a neutral flavor, such as avocado oil, grape seed oil, or vegetable oil.
  • Flour: I usually make these brownies with basic all-purpose flour, but we also enjoy making them with white whole-wheat flour.
  • Cocoa powder without sugar: To give brownies a rich chocolate base.
  • Sugar: You can use any type of granulated sugar you prefer here. I often just have granulated white sugar, but we also made them with coconut sugar and light brown sugar, and both options are delicious.
  • Sodium bicarbonate: To help the brownies rise.
  • Vanilla extract: I recommend pure vanilla extract, as always, which tastes great in these brownies.
  • Salt: There is a pinch of fine sea salt included in the batter, but you can also sprinkle some flaky sea salt on top of the brownies just before serving.
  • Water or coffee: You can only use water to thin the dough. However, if you have brewed coffee on hand, the coffee works wonders for bringing out 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 any brand of vegan chocolate chips you prefer, standard or mini size.

Vegan Brownie Variations

Here are a few different ways you can customize this vegan brownie recipe:

  • Double the avocado: Use 1/2 cup of mashed avocado and omit the extra oil entirely. The brownies will have a slightly stronger avocado flavor, of course, but the texture will still be similar.
  • Skip the avocado: If you don’t have a ripe avocado on hand, you can use 1/2 cup of oil (instead of 1/4 cup of oil) and omit the avocado altogether.
  • Use a chocolate bar: If you’re having a hard time finding vegan chocolate chips, you can cut a vegan chocolate bar (you’ll need about 8-10 ounces) into small pieces and add them to the recipe.
  • Add the walnuts: Mix up to 1/2 cup of chopped nuts (such as pecans or walnuts) into the batter along with the chocolate chips.
  • Add cookies: Coarsely chop and sprinkle some vegan cookies (similar to Oreos) over the batter before baking.
  • Add multiple tabs: Add the vegan white chocolate chips instead of the semi-sweet chocolate chips.

How to store brownies

In case you have any leftovers, here’s everything you need to know about storing brownies:

  • On the counter: Once the brownies have cooled to room temperature, you can cover the top of the pan with aluminum foil or transfer the brownies to a sealed container and store on the countertop for up to 48 hours.
  • In the fridge: Similarly, you can refrigerate the brownies in a sealed container for up to 1 week.
  • In the freezer: Can you freeze brownies? Decidedly! Once they have cooled to room temperature, wrap them (individually or as a large brick) tightly in some form of cling film. Then place the wrapped brownies in a resealable freezer bag and freeze for up to 3 months. When you’re ready to thaw the brownies, unwrap them and let them sit on the counter until they come to room temperature.

More vegan chocolate dessert recipes

Looking for more vegan chocolate dessert recipes to try? Here are some of my favorites:

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Vegan brownies recipe is quick and easy to make with just a few everyday ingredients. Simple, dark and so delicious!

  • 1/4 cup avocado, finely mashed*
  • 1/4 cup avocado oil (or any neutral flavor oil)
  • 1 cup (140 grams) all-purpose flour (or whole white 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 of water (or coffee, see note below)
  • 1 1/2 cups (about 9 ounces) vegan chocolate chips

  1. Prepare the oven and the pan. Preheat oven to 180°C (350°F). Line an 8-inch square pan with parchment paper or lightly grease with cooking spray.
  2. Add the dough. In a large bowl, toss mashed avocado and oil to combine, being careful to break up any large chunks of avocado. Add the flour, cocoa powder, sugar, baking soda, vanilla extract, salt, and water (or coffee) and mix until smooth. Use a spatula to gently incorporate 1 cup of the chocolate chips until just combined.
  3. Baking. Pour batter into prepared pan and spread into an even layer. Evenly sprinkle with remaining 1/2 cup chocolate chips. Cook for 20 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to overcook, otherwise the brownies will go from more fondant to much more cake-like in texture.)
  4. Freddo. Transfer the pan to a wire rack and let cool for at least 20-25 minutes before serving.
  5. Serve. Cut into squares, serve and enjoy!


Avocado: Mash the avocado very well with a fork, then squeeze the mashed potatoes well into a measuring cup to make sure you get the right amount. Alternatively, if you don’t have avocado on hand, you can add an additional 1/4 of the oil. Or, if you want to skip the oil altogether, you can use a full 1/2 cup of mashed avocado instead.

Water or coffee: I prefer to use brewed coffee instead of water, which really helps bring out the flavor of the chocolate. You can use caffeinated or decaf coffee. Or even plain water will work just fine.

Font: Recipe slightly adapted from The Pastry Affair. I also changed 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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