These vegan brownies are the kind you make when you want deep chocolate flavor without eggs or dairy getting in the way. They’re fudgy at the center, slightly crackly on top, and loaded with chocolate chips that melt into pockets of goo. I make them when guests arrive unexpectedly and when I want a tray that keeps well for a few days.

They come together with straightforward pantry ingredients and a forgiving method. You don’t need special flours or obscure binders — just melt, mix, fold, and bake. I’ll walk you through exactly what to watch for so you get consistent results every time.

Follow the steps below to the letter and you’ll have a reliable pan of Vegan Brownies ready in under an hour from start to finish. I’ve included swaps, troubleshooting, storage, and serving ideas so you can adapt the recipe or rescue a batch if something goes sideways.

The Essentials

These brownies bake in a 9×9-inch pan and use melted unsweetened chocolate plus cocoa powder for a layered chocolate profile. Applesauce replaces eggs to keep things moist and vegan-friendly, while vegetable oil ensures richness and a tender crumb.

Plan on about 25–28 minutes in the oven, then cooling completely so the brownies set before slicing. If you like a fudgier interior, err on the lower end of the bake time and test with a toothpick.

Ingredients

1/2 cup vegetable oil — provides fat, keeps brownies moist and tender.
1 1/2 cups granulated sugar — sweetens and contributes to the crackly top.
1 tablespoon vanilla — rounds the chocolate flavor.
1/2 cup unsweetened cocoa powder — adds deep chocolate intensity.
4 ounces unsweetened applesauce (about 1/2 cup) — replaces eggs for structure and moisture.
2 ounces unsweetened chocolate, melted — bolsters chocolate taste and lends fudginess.
1 teaspoon salt — balances sweetness and enhances chocolate.
1 1/2 cups flour — provides body; all-purpose works fine.
1 cup semi-sweet chocolate chips (Vegan ones, to keep it vegan) — adds melty pockets and texture.

Directions: Vegan Brownies

Preheat oven to 350°F. Line a 9×9-inch pan with foil and spray the foil with cooking spray.
Melt the 2 ounces unsweetened chocolate: microwave in short 15–20 second bursts, stirring between each burst until smooth, or melt in a heatproof bowl set over simmering water. Set aside to cool slightly.
In a large bowl, stir together 1/2 cup vegetable oil and 1 1/2 cups granulated sugar until combined.
Add 1 tablespoon vanilla, 1/2 cup unsweetened cocoa powder, and 4 ounces unsweetened applesauce to the oil-sugar mixture; stir until smooth and evenly mixed.
Stir the melted unsweetened chocolate and 1 teaspoon salt into the batter until smooth.
Gradually add 1 1/2 cups flour, stirring just until no dry streaks remain (do not overmix).
Fold in 1 cup semi-sweet chocolate chips.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake for 25–28 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely in the pan on a wire rack, then lift the brownies out using the foil and cut into squares.

Why This Recipe Is Reliable

There are three reasons this method consistently delivers good brownies: a balance of melted chocolate plus cocoa powder for layered depth; applesauce as a stable egg replacer that keeps moisture without collapsing the structure; and a simple fold-and-stop technique that avoids overworking gluten.

The recipe relies on common pantry items and straightforward techniques, so there’s less room for error. Measure flour properly (spoon and level), melt chocolate gently, and use the toothpick test rather than relying solely on time. Small changes in oven temperature or mixing technique are mitigated by the forgiving wet-to-dry ratio here.

What to Use Instead

Vegetable oil — can be swapped 1:1 with neutral oils like canola or light olive oil; coconut oil will work but adds coconut flavor and changes texture slightly when solid at room temperature.
Granulated sugar — for a bit of chew, try half granulated and half brown sugar, but keep total amount the same.
Unsweetened applesauce — if you don’t have applesauce, 1/2 cup mashed banana will work in a pinch, though it will add banana flavor and a tad more moisture.
Unsweetened chocolate — you can use an equal weight of dark baking chocolate. If unavailable, add a tablespoon or two more cocoa powder and a tablespoon of oil to compensate.
Flour — all-purpose is best. For a denser, slightly fudgier bar, try swapping up to 1/3 cup of the flour with almond flour (this will change texture).
Semi-sweet chocolate chips — use chopped vegan dark chocolate if you prefer bigger chocolate pockets.

Recommended Tools

9×9-inch baking pan lined with foil — makes removal and slicing easier.
Heatproof bowl or microwave-safe bowl — for melting the unsweetened chocolate safely.
Rubber spatula — for folding batter without overmixing.
Wire rack — for even, quick cooling so the brownies set properly.
Toothpick — for the doneness test.
Kitchen scale (optional) — handy if you prefer weighing chocolate and flour for consistency.

Errors to Dodge

Overmixing the batter — this develops gluten and leads to cakier brownies, which defeats the fudgy goal. Mix just until no dry streaks remain.
Baking too long — the center continues to cook as the pan cools. Pull them when the edges are set and the center has a few moist crumbs on a toothpick.
Melt chocolate too fast or at full power — this can burn and seize chocolate. Use short microwave bursts or a double boiler.
Skipping the foil or not spraying it — brownies stick to the pan. The foil lift ensures neat slices and easy clean-up.
Measuring flour by scooping — spoon flour into the measuring cup and level it off to avoid dense brownies.

Health-Conscious Tweaks

If you want to lighten these brownies slightly without losing their character, here are practical swaps that keep texture intact:

Reduce sugar by 1/4 cup — brownies will be less sweet but still tasty, especially with quality chocolate chips.
Use applesauce in place of half the oil — this drops fat but keep in mind texture becomes a touch less rich.
Swap half the flour for whole wheat pastry flour — adds fiber with minimal density increase.
Choose lower-sugar or dark vegan chocolate chips — cuts sugar while preserving chocolate pockets.

What Could Go Wrong

Common problems and how to fix them:

If brownies are dry or crumbly, you likely overbaked or used too much flour. Next time reduce bake time by a few minutes and double-check flour measurement.
If the interior is raw while edges are burnt, your oven runs hot or the pan is too small. Use an oven thermometer and ensure you’re using a 9×9 pan.
If chocolate seizes while melting, add a teaspoon of neutral oil or a small splash of non-dairy milk and stir to smooth it out.
If the top lacks a crackly sheen, the sugar-to-fat ratio or mixing method may have varied. Stirring the sugar in until slightly dissolved before baking helps form that top layer.

Refrigerate, Freeze, Reheat

Storage is simple. Once completely cool, cover the pan tightly or move brownies to an airtight container.

Room temperature: Store up to 3 days in an airtight container. They stay soft and fudgy.
Refrigerator: Keep up to 7 days. Bring to room temperature before serving for best texture.
Freezer: Wrap individually or place layers between parchment in an airtight container for up to 3 months. Thaw at room temperature or warm briefly in a low oven (about 300°F for 10–12 minutes) to revive fudginess.

To reheat single squares, microwave for 10–15 seconds or warm in a 300°F oven for 6–8 minutes. This softens them and brings out the melted chips.

Reader Questions

Q: Can I halve the recipe? A: Yes — use an 8×8 or smaller pan and watch the bake time; start checking 3–4 minutes earlier.

Q: Are these nut-free? A: The base recipe is nut-free, but if you swap in almond flour or use nut-based chocolate, they will not be. Always check labels for cross-contamination if serving someone with allergies.

Q: Can I make them gluten-free? A: Substitute a 1:1 gluten-free flour blend designed for baking. Results vary by blend; do not overmix and consider adding a tablespoon of flaxseed or xanthan gum if your blend lacks structure.

Q: Why use both cocoa powder and unsweetened chocolate? A: Cocoa powder boosts chocolate intensity and contributes dry chocolate flavor, while melted chocolate adds fat and fudgy richness. Together they balance texture and depth.

Serve & Enjoy

Cut these Vegan Brownies into even squares and serve as-is, or dress them up. A scoop of dairy-free vanilla ice cream and a sprinkle of flaky salt is instantly celebratory. For a simple finish, sift a little powdered sugar or drizzle melted vegan chocolate over the top.

These brownies are great warm, room temperature, or slightly chilled. They travel well and make lovely gifts when wrapped in parchment and twine. Keep an extra pan in the freezer if you want a reliable chocolate pick-me-up on demand.

Make the recipe once to see how your oven behaves, then tweak bake time to match your preferred fudginess. You’ll have a dependable go-to that proves vegan desserts can be indulgent, straightforward, and crowd-pleasing.

Print Recipe Save it for later

BEST Vegan Brownies

Fudgy vegan brownies made with applesauce, cocoa, and melted unsweetened chocolate.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Servings: 9 servings

Ingredients

1/2 cupvegetable oil
1 1/2 cupsgranulated sugar
1 tablespoonvanilla
1/2 cupunsweetened cocoa powder
4 ouncesunsweetened applesauce about 1/2 cup
2 ouncesunsweetened chocolate melted
1 teaspoonsalt
1 1/2 cupsflour
1 cupsemi-sweet chocolate chips Vegan ones, to keep it vegan

Instructions

Preheat oven to 350°F. Line a 9×9-inch pan with foil and spray the foil with cooking spray.
Melt the 2 ounces unsweetened chocolate: microwave in short 15–20 second bursts, stirring between each burst until smooth, or melt in a heatproof bowl set over simmering water. Set aside to cool slightly.
In a large bowl, stir together 1/2 cup vegetable oil and 1 1/2 cups granulated sugar until combined.
Add 1 tablespoon vanilla, 1/2 cup unsweetened cocoa powder, and 4 ounces unsweetened applesauce to the oil-sugar mixture; stir until smooth and evenly mixed.
Stir the melted unsweetened chocolate and 1 teaspoon salt into the batter until smooth.
Gradually add 1 1/2 cups flour, stirring just until no dry streaks remain (do not overmix).
Fold in 1 cup semi-sweet chocolate chips.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake for 25–28 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely in the pan on a wire rack, then lift the brownies out using the foil and cut into squares.

Equipment

9x9-inch pan
Foil
Cooking Spray
Mixing Bowl
Spatula
Microwave-safe bowl or double boiler
Wire Rack

Notes

If you’re not used to vegan baking like me, be sure the ingredients you purchase are actually vegan. Things like chocolate chips and baking chocolate might not be – so check the labels.
Don’t over bake the brownies – you want a rich fudgy texture. They should just lose their glossy sheen and not look wet in the center when they’re done.
I often line my pan with foil but you can also use parchment paper.