I'll let you in on a little secret: these brownies are vegan! Let the rest of the table reach for seconds without a care in the world. We have the classic fudgy brownie squares and even some sneaky-healthy versions using beans and veggies, plus some floral- decorated fun. With so many options, it shows that dairy and eggs are not the most important ingredient. Choose your favorite flavor, line your pan, and prepare to convert even the most hardcore chocoholics in your home.
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1) Fudgy Dark Chocolate Vegan Brownies
Dense and glossy, and so fudgy that no one would ever guess there are no eggs or butter.
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Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar in large bowl.
- Stir in melted coconut oil, plant milk, maple syrup, and vanilla into thick batter.
- Fold in dark chocolate chips; spread batter evenly in pan.
- Bake 28 to 30 minutes until top sets but center remains soft.
- Cool completely in pan; chill 20 minutes before slicing clean, fudgy squares.
Notes
2) Peanut Butter Swirl Vegan Brownies
Chocolate keeps it classy while peanut butter gets a little more playful and fun with its salty kick!
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar; stir in coconut oil, plant milk, and vanilla into thick batter.
- Spread batter evenly in pan.
- Warm peanut butter and maple syrup until pourable; dollop over batter.
- Drag knife through to swirl; bake 28 to 30 minutes until edges set.
- Cool fully; chill briefly for clean swirled slices.
Notes
3) Black Bean Espresso Vegan Brownies
Yes, there are beans. No, you won't taste them, only the deep coffee-kissed chocolate.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Blend black beans, cocoa, sugar, coconut oil, espresso powder, and vanilla completely smooth.
- Stir in most chocolate chips; pour batter into pan.
- Scatter remaining chips on top; smooth surface.
- Bake 25 to 28 minutes until edges set and center is just firm.
- Cool completely; chill 30 minutes for neat slices.
Notes
4) Zucchini Chocolate Chip Vegan Brownies
We have a bunch of zucchini in the garden, so of course, we're putting some in brownies.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Squeeze excess moisture from grated zucchini with clean towel.
- Whisk flour, cocoa, and sugar; stir in coconut oil, zucchini, and vanilla.
- Fold in chocolate chips; spread batter in pan.
- Bake 30 to 32 minutes until center sets.
- Cool fully; chill briefly before cutting squares.
Notes
5) Sweet Potato Avocado Vegan Brownies
The secret to these brownies' unbelievable softness lies in the two creamy vegetables that do the heavy lifting!
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Mash sweet potato and avocado completely smooth.
- Stir in cocoa, sugar, and vanilla; fold in flour just until combined.
- Add chocolate chips; spread thick batter in pan.
- Bake 28 to 30 minutes until edges set.
- Cool completely; chill 30 minutes for clean slices.
Notes
6) Coconut Almond Vegan Brownies
Imagine a candy bar growing up and turning into a brownie! Now it's toasty, chewy, and dreamy!
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar; stir in coconut oil, coconut milk, and vanilla.
- Fold in half the shredded coconut and half the almonds; spread in pan.
- Scatter remaining coconut and almonds on top.
- Bake 28 to 30 minutes until coconut is golden and center set.
- Cool fully; chill briefly before slicing.
Notes
7) Salted Caramel Vegan Brownies
There is some dessert magic going on with that sweet-and-salty caramel pull.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar; stir in coconut oil, plant milk, and vanilla.
- Spread batter in pan; bake 25 minutes.
- Drizzle vegan caramel over warm brownies; bake 5 minutes more.
- Sprinkle flaky sea salt while warm.
- Cool fully; chill 30 minutes to firm caramel before cutting.
Notes
8) Raspberry Jam Vegan Brownies
Chocolate lovers will always enjoy the taste of rich chocolate combined with a tart raspberry ribbon.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar; stir in coconut oil, plant milk, and vanilla.
- Spread batter evenly in pan.
- Dollop raspberry jam on top; swirl through with knife.
- Bake 28 to 30 minutes until edges set.
- Cool fully; chill briefly for clean swirled slices.
Notes
9) Silken Tofu Brownies
Silken tofu makes these brownies incredibly smooth and rich.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Blend silken tofu completely smooth and creamy.
- Add cocoa, sugar, coconut oil, and vanilla; blend again.
- Pour into bowl; fold in flour and chocolate chips just until combined.
- Spread in pan; bake 30 to 32 minutes until set.
- Cool fully; chill 30 minutes before slicing smooth squares.
Notes
10) Pumpkin Spice Vegan Brownies
Chocolate and cozy fall spices unite as one in these fudgy squares.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar in bowl.
- Stir in pumpkin puree, coconut oil, pumpkin pie spice, and vanilla into thick batter.
- Spread batter in pan; smooth top.
- Bake 30 to 32 minutes until center sets.
- Cool fully; chill briefly before cutting squares.
Notes
11) Mango Coconut Vegan Brownies
A little tropical twist makes these like a beach vacation.
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Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar; stir in coconut oil, coconut milk, and vanilla.
- Gently fold in diced mango and half the shredded coconut.
- Spread batter in pan; top with remaining coconut.
- Bake 28 to 30 minutes until set and coconut is golden.
- Cool fully; chill briefly before slicing.
Notes
12) Red Velvet Beet Vegan Brownies
At first you can tell it has a mellow cocoa flavor, and that the ruby red color comes from beets.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar.
- Stir in beet puree, coconut oil, and vanilla until batter turns deep red.
- Fold in white chocolate chips; spread in pan.
- Bake 28 to 30 minutes until center sets.
- Cool fully; chill briefly before slicing squares.
Notes
13) Chickpea Vegan Brownies
The use of blended chickpeas in this recipe makes these surprisingly high in protein while also being fudgy.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Blend chickpeas, cocoa, maple syrup, almond butter, vanilla, and baking soda smooth.
- Stir in most chocolate chips; spread thick batter in pan.
- Scatter remaining chips on top.
- Bake 25 to 28 minutes until edges pull away slightly.
- Cool fully; chill 30 minutes for clean slices.
Notes
14) Matcha Green Tea Vegan Brownies
Earthy matcha makes these a little unexpected and chic.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, matcha, and sugar evenly green.
- Stir in coconut oil, plant milk, and vanilla into thick batter.
- Fold in white chocolate chips; spread in pan.
- Bake 25 to 28 minutes until edges are lightly golden.
- Cool fully; chill briefly before slicing.
Notes
15) Banana Walnut Vegan Brownies
These are so moist and nutty because of the overripe bananas and the crunchy walnuts.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Mash bananas mostly smooth in large bowl.
- Stir in sugar, coconut oil, and vanilla; mix in flour and cocoa.
- Fold in most walnuts; spread batter in pan.
- Scatter remaining walnuts on top; bake 28 to 30 minutes until set.
- Cool fully; chill briefly before cutting squares.
Notes
16) Cranberry Orange Vegan Brownies
The bright orange and tart cranberry of this product provide a cheerful feeling of the holidays.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar; stir in coconut oil, plant milk, orange zest, and vanilla.
- Fold in dried cranberries; spread batter in pan.
- Smooth top; bake 28 to 30 minutes until set.
- Cool fully in pan.
- Chill briefly before slicing clean, fruity squares.
Notes
17) Lavender Lemon Vegan Brownies
These are a little fancy and feel like a tea-party treat with floral and citrusy flavors.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour and sugar; lightly crush lavender and stir in.
- Mix in coconut oil, plant milk, lemon juice, and zest into smooth batter.
- Spread batter in pan; smooth top.
- Bake 25 to 28 minutes until edges are golden.
- Cool fully; chill briefly before slicing squares.
Notes
18) Peanut Butter Chia Vegan Brownies
A chia egg helps bind these together, and peanut butter makes them so good!
Ingredients
Method
- Mix chia seeds and water; stand 10 minutes until gelled.
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk peanut butter, sugar, plant milk, vanilla, and chia gel smooth.
- Fold in cocoa and flour just until combined; spread in pan.
- Bake 28 to 30 minutes until center sets.
- Cool fully; chill briefly before slicing.
Notes
19) Hazelnut Espresso Vegan Brownies
These have a downright luxurious taste thanks to the bold espresso and toasty hazelnuts.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, sugar, and espresso powder.
- Stir in coconut oil and plant milk into thick batter.
- Fold in most hazelnuts; spread in pan.
- Top with remaining hazelnuts; bake 28 to 30 minutes until set.
- Cool fully; chill briefly before slicing.
Notes
20) Mint Chocolate Vegan Brownies
Enjoy the classic after dinner feel with rich chocolate and cool mint!
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar; stir in coconut oil and plant milk into batter.
- Spread in pan; bake 28 to 30 minutes until set, then cool completely.
- Whisk powdered sugar, peppermint extract, and splash of plant milk into spreadable mint layer.
- Spread mint layer over cooled brownies; scatter chocolate chips on top.
- Chill at least 30 minutes to firm mint layer before slicing.
Notes
21) Blueberry Bliss Vegan Brownies
Honestly, little pieces of chocolate and juicy blueberries bursting out of the chocolate are pure bliss.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar; stir in coconut oil, plant milk, and vanilla.
- Gently fold in most blueberries, keeping whole.
- Spread batter in pan; dot remaining blueberries on top.
- Bake 30 to 32 minutes until center sets.
- Cool fully; chill briefly before cutting squares.
Notes
22) Orange Zest Chocolate Vegan Brownies
It’s like that favorite holiday candy, but in brownie form for a chocolate-orange flavor experience.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour, cocoa, and sugar in large bowl.
- Stir in coconut oil, orange juice, and zest into thick batter.
- Fold in dark chocolate chips; spread in pan.
- Bake 28 to 30 minutes until center sets.
- Cool fully; chill briefly for clean slices.
Notes
23) Pistachio Rose Vegan Brownies
These are delicate, floral, and feel very special occassion worthy.
Ingredients
Method
- Preheat oven to 350F; parchment-line 8x8 pan.
- Whisk flour and sugar; stir in coconut oil, plant milk, and rose water.
- Fold in most chopped pistachios and white chocolate chips.
- Spread in pan; scatter remaining pistachios on top.
- Bake 25 to 28 minutes until edges are lightly golden.
- Cool fully; chill briefly before slicing squares.
