These fudgy vegan brownies are better than any box mix brownie you’ll find. They’re decadently rich and chewy with an ultra chocolate flavor and perfect crinkly tops made by dissolving the sugar. Yet at the same time, unbelievably dairy free, eggless, and vegan with the simplest ingredients. Slice into these easy vegan brownies in just 30 minutes and devour!

sliced vegan brownies

Forget the box mix brownies- you’re going to LOVE these easy vegan brownies from scratch!

I’m serious. You’ll never be tempted to make another box mix brownie again after giving these ultra fudgy vegan brownies a go.

These brownies are one of our favorite vegan dessert recipes for a good reason (and the base recipe for several of our other vegan brownie recipes, including my vegan gluten free Oreo brownies (and my inspiration for several of the brownie recipes in my cookbook!) .

These eggless brownies are just so easy, and we achieved the classic iconic crinkle top!! But how?! There are two EASY reasons why these vegan brownies are different than others:

  • Sugar content: We’ve slightly increased the moisture in this vegan brownie recipes by using part brown sugar and part granulated sugar. The brown sugar will add a slightly more molasses flavor, while also adding more moisture and richness.
  • Sugar dissolution: This means that the sugar granules are dissolved in the liquid by vigorous mixing- either with a hand mixer or by hand. Dissolving the sugar helps to create a super crinkly and shiny top!
bitten vegan brownie

The best part about this brownie recipe in particular is that it tastes like a fudgy Ghiradelli brownie. And all with the simplest ingredients and method.

In fact, this recipe is so solid, that I used it to create my easy vegan brownie cookies!

I’m serious, you’re going to be hard pressed to believe that these brownies are vegan (because we’re finally baking them right!).

You are just going to LOVE these super rich and fudgy brownies! Seriously, you won’t even miss the eggs and the dairy 😉

The Simplest Ingredients to make Vegan Brownies:

The vegan pantry staple ingredients that we need to make these brownies actually come with some cool benefits:

  • Ground flaxseed: We’re going to be using ground flaxseed to make a flax egg. I’ve also tested these brownies with unsweetened applesauce and dairy free yogurt, and either works as well! Here’s more on vegan egg replacements to check out why we’re using flaxseed for eggs!
  • Aquafaba: Otherwise known as “chickpea brine,” aquafaba is the liquid found in your chickpea can. It acts as a great vegan egg substitute for egg whites found in traditional brownies. If you don’t have aquafaba though, this recipe will work with replacing it for soy milk!
  • Vegan butter: for this recipe, you can use either vegan butter or coconut oil. There are many nut free vegan butters on the markets these days, including Violife (my favorite for nut-free!). I personally use Miyoko’s. If you don’t want to use vegan butter, you can use coconut oil- in fact, using coconut oil may help in protecting both our brains and our hearts! The only note I have for vegan butter is that if you’re using earth balance, use the baking sticks rather than the tub of butter. You’ll get much better results!
  • Granulated sugar: The high amount of sugar is what gives our brownies the crinkly top, so please don’t reduce it! Make sure that it’s organic in order to be vegan. I always use Florida Crystals sugar, which is certified vegan.
  • Cocoa powder: if you’re wondering what cocoa powder to use for this recipe, I actually go over this down below. But I recommend using all Dutch-processed for the fudgier texture it will give.
  • All purpose flour: Many are so quick to knock flour, but it does contain nutrients, like selenium, riboflavin, and niacin. If you have an allergy to gluten, however, ​you​​​ can use gluten free 1:1 baking flour here if needed. I recommend using King Arthur Measure for Measure gluten free flour. I have not tried these vegan brownies with whole wheat flour, which definitely requires different ratios.
  • High quality dark vegan chocolate: my favorite brand to use for this recipe is Endangered Species or Valrhona!
vegan brownie ingredients on marble

Overview: How to make vegan brownies step-by-step

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe. 

Once you see how simple and easy these vegan brownies are to make, you might just be making them every week!

Pro Tip:

Allow the brownies to fully cool before slicing! This will help achieve that really clean nice slice!

How to know when brownies are done

This really depends if you’re looking more for fudgy vegan brownies or more cakey vegan brownies. I personally air on the fudgy side, so I would check the brownies after 20 minutes.

Use a toothpick to test: if the toothpick comes out slightly clean (there might be a few crumbs on it) they’re good to go! If there’s more batter than actual brownie on the toothpick, I would give them another 3-5 minutes.

When you remove the brownies from the oven, the tops of the brownies will be soft– that means they’re definitely fudgy inside! As they cool, the brownies will become firmer, yet still remain fudgy when you take that first bite.

sliced vegan brownie lifted up

What’s the best way to cut brownies?

The key to cleanly sliced brownies? The most important part is allowing the brownies to fully cool before slicing. This means waiting for about 25-30 minutes after they’ve been removed from the oven.

Next tip is slicing them with a large kitchen knife, using one fell swoop. DO NOT drag the knife through the brownies, as that’s what causes the crumbling to occur. Make sure to also gently clean the knife with a kitchen towel between each slice.

Another trick is to run the knife under really hot water. Make one slice, then use a clean kitchen towel to clean the knife after each slice.

This method will ensure that you don’t get any ruined edges! Your vegan fudge brownies will be the perfect squares of chocolatey bliss.

Remember: the brownies should be cool before slicing!! If they’re not, no matter how hot or clean the knife is, the brownies might crumble around the edges!

Pro Tip: Which cocoa powder is best?

Many people in the healthy eating realm, and even in the vegan recipes world, always recommend cacao powder. I used to too, as I know that cacao powder is full of antioxidants. 

However, using cacao powder will not result in the best vegan brownies.

I recommend using Dutch-Processed cocoa powder. It will leave your brownies more fudgy (read: less dry! Check out this comparison of cocoa powders here), and since we’re not using any leavening agents in the recipe, you don’t need to worry about acidity for rising!

stacked vegan brownies

Brownie mix-ins

If you ever want to jazz up this recipe for something different, here are some of my favorite brownie mix-ins:

sliced crinkle brownies

Final Brownie Baking Tips:

  • Don’t slice your brownies too soon: These are SUPER fudgy brownies. Therefore, we need them to set and slightly cool before going in with our kitchen knives. Give the brownies about 20-30 minutes cooling in the pan before you remove and slice. They’ll be perfect!
  • Be careful not to over mix: This is a very thick brownie batter, so I know it will be tempting to REALLY mix hard. But over-mixing the batter will lead to super dry brownies- not what we want!
  • The better the ingredients, the better the flavor! I love using a really high quality vegan chocolate. Valrhona has a few options, as well as their vegan milk chocolate!
  • Use a hand mixer to save time: If it’s easier, you can just use a hand mixer instead of a whisk! You do need to fully dissolve the sugar into the liquid in order to get those shiny tops, which will take some work!
  • Make sure the sugar granules are really dissolved: This is super important for those crinkly tops. To test this, pinch the liquid between your fingers. If you feel granules, you’ll still need to mix. If it feels super smooth, then you’re good to go!

How to store brownies

I recommend slicing the brownies, then storing them in an airtight container at room temperature for up to 2 days. This will help them remain fudgy and soft!

Alternatively, you can absolutely store them in the fridge (also in an airtight container) for up to 5 days.

You can also freeze these vegan brownies for up to 3 months.

stacked vegan brownies with a scoop of ice cream

You are just going to LOVE these super easy vegan brownies! Truly, this will be your go-to brownie recipe, I’m sure of it!

Happy brownie baking!

Watch how to make vegan brownies:

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Better Than Box Mix Easy Fudgy Vegan Brownies Recipe Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced vegan brownies

Fudgy Crinkle Top Vegan Brownies – Better Than Box Mix!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 28
  • Total Time: 38 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These fudgy vegan brownies are better than any box mix brownie you’ll find. They’re decadently rich and chewy with an ultra chocolate flavor and perfect crinkly tops, yet are unbelievably dairy free, eggless, and vegan with the simplest ingredients. Slice into these easy vegan brownies in just 30 minutes and devour!


  • 1 2/3 cup (200 g) all-purpose flour or gluten free 1:1 baking flour
  • 1/2 cup (50 g) high quality Dutch-processed cocoa powder*
  • 1/2 cup (113 g) vegan butter or coconut oil, melted
  • 6 ounces vegan chocolate chips
  • 1/3 cup (80 mL) aquafaba or soy milk, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 2 tbsp ground flaxseed mixed with 1/2 cup coffee (you can sub water) or 1/2 cup (100 g) unsweetened applesauce, room temperature
  • 1 tsp vanilla extract
  • Additional 1/2 cup (80 g) vegan chocolate chips


  1. Prep: Preheat the oven to 350F and line an 8×8″ or 9×9″ pan with parchment paper. Whisk together the ground flaxseed and coffee in a small bowl, and set aside to thicken. 
  2. Dissolve the sugar: In a large bowl, whisk together the sugar, brown sugar, aquafaba, vanilla extract,  and flaxseed mixture. You can use a hand mixer to make it faster, but whisk vigorously until the sugar granules are completely dissolved. This is crucial, as this gives the vegan brownies their crinkle top. Set aside.
  3. Heat the chocolate: Heat the vegan butter until melted and hot in a heat-safe bowl (I do about 45 seconds). Then add in the chocolate chips. Allow the chocolate to sit for a few seconds to start melting. Then add in the cocoa powder as well, and whisk until the chocolate chips have completely melted and the cocoa powder is integrated into the mixture.
  4. Make the brownie batter: Use a rubber spatula to spoon the chocolate fudge mixture into the dissolved sugar mixture. Whisk until combined. Then add in the flour and sea salt, and gently whisk JUST until the flour is completely incorporated. The brownie batter will feel really thick. That’s okay! Continue whisking just until the flour is incorporated. Add in the chocolate chips, and fold into the brownie batter to evenly distribute.
  5. Bake: Spread the batter into the pan to the edges. Place the pan into the oven and bake for 28-30 minutes if using a 9×9″ pan, or until the toothpick comes out NEARLY clean. It’s okay if the middle is still a bit wiggly. It will solidify more as it rests. If you bake these brownies longer, they will be more cake-y than fudgy.
  6. Rest: Remove from the oven and let sit for 30 minutes in the pan to cool. 
  7. Slice and serve! Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. 


Gluten free: You can use gluten-free 1:1 baking flour or oat flour to make these vegan brownies. If using oat flour, please be sure to use the gram measurements (weighted measurements) rather than cups. I use King Arthur Measure for Measure gluten free flour for a general gluten free flour blend. Same baking temperature and time applies!

Dutch-Processed Cocoa Powder: Please try not to use cacao powder over Dutch-processed cocoa powder here! The fudgy texture comes from the way the cocoa powder is processed in what is known as “Dutch-process.” For brands, I love either Valrhona or Ghirardelli 100% cocoa Dutch Process cocoa powder!


  • Serving Size: 1 brownie
  • Calories: 295
  • Sugar: 26.5 g
  • Sodium: 4 mg
  • Fat: 14.6 g
  • Saturated Fat: 8.5 g
  • Carbohydrates: 41.1 g
  • Fiber: 3.1 g
  • Protein: 3.6 g
  • Cholesterol: 15.3 mg
stacked vegan brownies on parchment paper