This rich and fudgy brownie pie features a flaky dairy free all-butter pie crust and the most decadent crinkle-top brownie center. All made entirely vegan, without eggs and dairy free!

slice of vegan brownie pie with scoop of ice cream

Why you need this vegan brownie pie recipe:

Let this brownie pie be undeniable proof that you don’t need any eggs nor dairy to make an unbelievably delicious and downright decadent dessert. Especially for the holidays.

Yep, this fudgy, rich, and ultra decadent brownie pie is for chocolate lovers of all kind- vegan or not. And you’d honestly never know.

This is a pie recipe for everyone at your holiday table who isn’t fully aboard the pumpkin and apple train (though my vegan pumpkin pie and vegan apple pie are both truly life changing- and have converted even the toughest skeptics of vegan desserts).

sliced vegan brownie pie

We start with the flakiest pie crust made entirely and secretly dairy free (very similar to an all-butter pie crust- only made with dairy free butter!) and bake literally the best brownie batter (vegan or not) in the middle. 

And I truly mean that, the brownie portion of this recipe is based on my award winning vegan brownie recipe that has been said is even better than box brownie mix (just go read the comments!).

As a vegan cookbook author, who before going vegan, spent many days baking with eggs and butter, I can tell you with 100% confidence, this brownie pie is it.

bitten slice of brownie pie

Top with some dairy free whipped cream or a scoop of vanilla ice cream, and you’re ready to wow a crowd of vegans and non-vegans alike!

How are we making brownies without eggs and butter?

Okay, this is the biggest question to tackle. How the heck do we make fudgy and crinkly top brownies that are all vegan and made without eggs and butter?!

I did all of the heavy lifting for you so that the recipe is as easy as box mix brownies and turns out perfect every time.

Here is why this recipe works:

  • We decreased the flour ratio, and nixed the leavening agents: This ensures that our brownie pie center remains fudgy and NOT cake.
  • Instead of using egg whites, we’re focusing on dissolving the sugar into the liquid: There’s a idea going around that egg whites create the crinkle top in the brownies, but it’s actually the sugar. Fully dissolving the sugar into the liquid is what creates that shiny crinkly top on the top of our finished pie. 
  • We’re using dark chocolate instead of milk chocolate: Some dark chocolate brands contain milk, but you don’t necessarily need to go searching for a fully certified vegan chocolate (unless you have an allergy!). Brands, like Valrhona, have tons of naturally vegan chocolates that I use all of the time (and they actually do have a wonderful vegan milk chocolate!).
sliced vegan brownie pie

Overview: How to make a vegan brownie pie:

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.

Do I need to blind bake the crust?

This is super important, as we don’t want any soggy bottoms (Paul Hollywood and Prue Leith would not approve!). 

But if you’ve never blind baked a pie crust before and are worried about it sinking (oh goodness, has that happened to me before!), don’t fret. 

I have a whole guide on how to make your first pie crust, from rolling out the pie dough, how to crimp the edge, and how to blind bake the crust without it sinking (and without using any pie weights!).

What if I can’t have aquafaba?

I have some vegan bakers that are also allergic to chickpeas. If this is you, don’t worry, you can still make this vegan brownie pie recipe!

Instead of using aquafaba (or chickpea brine), which is part of our vegan egg replacement, you’ll use soy milk, oat milk, or any dairy free milk that you can tolerate. Then make sure to really focus on dissolving the sugar into the liquid.

Use a hand mixer, as it’ll be easiest and quickest. Then you’ll still achieve that fudgy and crinkly top!

Optional stir-ins:

If you want to jazz up your vegan brownie pie, feel free to fold in a few of these mix-ins to your brownie batter before pouring it into the pie crust:

  • Any chopped nuts, like walnuts, pecans, hazelnuts, or even peanuts!
  • Crushed pretzels
  • Frozen raspberries
  • Swirls of Biscoff cookie butter, peanut butter, or cashew butter
  • Vegan marshmallows
sliced vegan brownie pie

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

vegan brownie pie 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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slice of vegan brownie pie with scoop of ice cream

Homemade Easy Vegan Brownie Pie -Made without Eggs!

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  • Author: Britt Berlin
  • Prep Time: 35
  • Pie dough chilling time: 30
  • Cook Time: 65
  • Total Time: 2 hours 10 minutes
  • Yield: 12 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This rich and fudgy brownie pie features a flaky dairy free all-butter pie crust and the most decadent crinkle-top brownie center. All made entirely vegan, without eggs and dairy free!



Vegan Pie Crust:

  • 2 cups (250 g) all purpose flour or gluten free 1:1 baking flour*, plus more for rolling
  • 3/4 cup (180 g) salted vegan butter, chilled and cubed
  • 3 tbsp (30 g) dairy free sour cream
  • 1/4 tsp sea salt
  • 2 tbsp sugar
  • 68 tbsp chilled water
  • 2 tbsp maple syrup
  • 1 tbsp soy milk

Vegan Brownie Filling:

  • 1 2/3 cup (200 g) all-purpose flour or gluten free 1:1 baking flour
  • 1/2 cup (50 g) Dutch Processed French Cocoa Powder
  • 1/2 cup (113 g) vegan butter or coconut oil, melted
  • 6 ounces high quality vegan dark Chocolate
  • 1/3 cup (80 mL) aquafaba*, 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 (decaf if needed- you can sub water), room temperature
  • 1 tsp vanilla extract
  • Additional 1/2 cup (80 g) high quality vegan dark chocolate


  1. Prep: You’ll first start by making the pie dough. You can use either a 9” or a 10” deep pie dish. Alternatively, you can use a 9” or 10” store bought pie crust. Then we’ll make the brownie batter. For first time pie crust bakers, check out my pie crust guide for all tips.
  2. Make the pie dough: Add the flour (if gluten free, add in the arrowroot powder as well- see notes), sugar, and salt to a food processor, and pulse the ingredients together.
  3. Add in the vegan butter: Add in the cubed vegan butter to the food processor, and pulse the ingredients until the mixture resembles a sand texture.
  4. Finish the dough: Place the lid back onto the food processor, and begin to blend again. Remove the top insert from the lid and carefully pour in the optional maple syrup (if you didn’t use sugar) and water, only adding 1 tbsp of water at a time until you reach a large smooth dough ball (see post pictures).
  5. Chill: Stop the food processor and remove the dough. Place the dough onto a piece of plastic wrap and form the dough into a flat disk. Wrap the dough in the plastic wrap and chill in the fridge for 30 minutes or even overnight if needed.
  6. Prep: When the pie crust is ready to be rolled, remove the dough from the fridge and allow it to rest for 15 minutes.
  7. Roll: Sprinkle a piece of parchment paper with flour, as well as the dough disk and a rolling pin. Gently roll the dough to be about 1/8″ thick and at least 1″ wider than the pie dish edge. Gently drape the pie dough over the pie dish and gently press the dough into the sides of the pie dish.
  8. Par-bake: Make the vegan egg wash by whisking together the maple syrup and soy milk. Then brush the pie with the vegan egg wash. Place the dough back into the fridge and chill for at least 15 minutes while the oven is preheating to 400F. Make sure to poke holes into the crust and use pie weights. Bake the pie for 10-12 minutes to partially bake. Remove from the oven and fill with desired filling, following the directions from the brownie filling recipe for the remainder of the baking. Keep the oven on and reduce the heat to 350F.
  9. Make the brownie batter: 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.
  10. Heat the chocolate: Heat the vegan butter until melted and hot in a heat-safe bowl. Then add in the chocolate. 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.
  11. Finish 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.! Continue whisking just until the flour is incorporated. Add in the additional chocolate, and fold into the brownie batter to evenly distribute.
  12. Bake: Pour the brownie batter into the par-baked pie crust. Bake in the oven for 55-65 minutes, or until a toothpick comes out nearly clean. Remove the brownie pie from the oven, and allow the brownie pie to cool for 20-30 minutes before slicing.
  13. Slice and enjoy: Top with flaky sea salt, slice and serve!


Gluten free flour: If you’re using gluten-free flour, add in 1 tbsp arrowroot powder. It will help with the texture!

Aquafaba: This is chickpea bring- the liquid in your chickpea can! If you can’t have chickpeas, you can use soy milk, oat milk, or almond milk.

slice of vegan brownie pie on a plate