These Brownies are truly the Best Vegan Brownies of all time! Dense, fudgy brownies with a gorgeous crackly top, loaded with chocolate chips. Perfect, box mix style brownies every time. Let's learn how to make them!
This post may contain affiliate links. Read my full disclosure here.
What is it about brownies that come from a box? While I think a lot of baking aficionados look down on box mixes as lesser than, this has never seemed to be true for brownies. Box mix brownies are the standard for a reason! They are PERFECT!
This is the high standard we were chasing when developing this recipe. After much trial and error, this recipe has been finalized and everyone can make the BEST VEGAN BROWNIES!
If you're into it, check out more of our Brownies and Bars! Here you can find more variations of this recipe including our Vegan Peanut Butter Brownies and Vegan Oreo Brownies.
Vegan Brownie Ingredients
- Black Beans (15 oz can): Black beans serve as the base for these vegan brownies, providing moisture and a dense, fudgy texture. Purchase beans without ANY added spices.
- Water (⅓ c): Water helps to blend the black beans smoothly and contributes to the overall moisture of the brownies.
- Vegan Butter (½ c): Vegan butter adds richness and fat, which are essential for creating the classic brownie texture and flavor. Choose a high quality, brand name vegan butter.
- Dark Chocolate (50-70%)(4oz): Dark chocolate adds depth of flavor and richness to the brownies. It melts into the batter, providing a smooth and intense chocolate base.
- Granulated Sugar (1 c): Granulated sugar sweetens the brownies and contributes to the structure by caramelizing during baking, which helps create the chewy texture characteristic of brownies.
- Light Brown Sugar (1 c): Light brown sugar adds sweetness and moisture due to its molasses content. It enhances the fudginess and adds a subtle, rich flavor to the brownies.
- Vanilla Extract (2 tsp): Vanilla extract enhances the overall flavor profile, adding a warm, sweet note that complements the chocolate.
- Instant Espresso Powder (1 tsp): Instant espresso powder intensifies the chocolate flavor without imparting a strong coffee taste.
- Salt (¾ tsp): Sea salt balances the sweetness and enhances the chocolate flavor.
- Cocoa Powder (1 c): Cocoa powder provides an intense chocolate flavor and contributes to the rich, dark color of the brownies. Dutch processed cocoa powder works best but use what you have.
- All Purpose Flour (1 c): All-purpose flour provides structure and stability to the brownies. It helps to bind the ingredients together and gives the brownies their characteristic dense and chewy texture.
- Nondairy Chocolate Chips (1 c): Nondairy chocolate chips add bursts of melted chocolate throughout the brownies, enhancing their gooey texture and chocolatey goodness.
Why You'll Love These Vegan Brownies
- Super easy to make - these brownies are made with simple, easy to find ingredients and this recipe comes together using only 1 bowl!
- Rich and fudgy texture - incredibly moist and dense, great melt in your mouth flavor.
- Intense chocolate flavor - the use of dark chocolate, cocoa powder, espresso powder and chocolate chips ensures an intense chocolate experience.
- Perfectly sweetened - combination of granulated sugar and light brown sugar provides the perfect level of sweetness and a slight caramel undertone.
- Versatility - these brownies can be customized to suit your preferences. Add nuts, dried fruit, or swirl in some nut butter for a unique twist.
- Crowd pleaser - Whether you’re baking for a family gathering, a potluck, or just for yourself, these brownies are sure to be a hit.
How to Make Vegan Brownies (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by blending together the black beans and water in a high speed blender until completely smooth. Set aside.
Place dark chocolate and vegan butter in a large microwave safe bowl and heat in 30 second increments (stirring after each) until completely melted and smooth. Whisk in the sugar, light brown sugar, vanilla and espresso powder. Add black bean mixture to the bowl and mix.
Add the salt, cocoa powder and flour to the bowl. Mix only until batter comes together. Do not over-mix. Fold in the chocolate chips.
Pour brownie batter into a square pan lined with parchment paper. Bake at 350 degrees F (175 C) for 40-45 minutes. Allow brownies to cool completely before cutting.
Tips for Making Perfect Vegan Brownies
- Black Beans: Do not get scared away by the black beans! Blended black beans keep your vegan brownies from having the texture of cake. They add a dense, fudgy richness to the recipe. You won't taste them at all! Be sure there are no spices (except salt) added to your can of black beans.
- Blend Black Beans Thoroughly: Ensure the black beans are well-rinsed and thoroughly blended until smooth. This helps to avoid any bean chunks in your brownies and ensures a smooth, fudgy texture.
- Use High-Quality Chocolate and Cocoa Powder: The quality of your chocolate and cocoa powder significantly impacts the flavor of your brownies. Choose high-quality dark chocolate (50-70% cocoa) and dutch processed cocoa powder if possible.
- Don’t Over-mix the Batter: Once you add the flour, mix just until combined. Overmixing can lead to dense and tough brownies. Stir in the flour gently and stop as soon as there are no visible streaks of flour.
- Use the Right Pan: For even baking, use a metal baking pan. Glass or ceramic pans can cause uneven baking and longer baking times. Also, line the pan with parchment paper for easy removal and clean-up.
- Cool Completely Before Cutting: Allow the brownies to cool completely in the pan before cutting. This helps them set and makes it easier to get clean, even slices.
- Enhance Flavor with Salt: Don’t skip the salt in the recipe. It enhances the chocolate flavor and balances the sweetness. You can even sprinkle a little flaky sea salt on top after baking for an added flavor boost.
Recipe Variations
Here are some Censored Baker approved recipe variations:
- Peanut Butter Swirl Brownies: Add dollops of peanut butter to the brownie batter and swirl with a knife before baking.
- Mint Chocolate Brownies: Add 1 teaspoon of peppermint extract to the wet ingredients.
- Raspberry Chocolate Brownies: Fold in 1 cup of fresh or frozen raspberries into the batter before baking.
- Salted Caramel Brownies: Drizzle vegan caramel sauce over the brownie batter and swirl gently before baking. Sprinkle with flaky sea salt.
- Tahini Brownies: Swirl ¼ cup of tahini into the brownie batter before baking.
- Walnut Brownies: Fold in 1 cup of chopped walnuts into the batter before baking. Adds a crunchy texture and nutty flavor that complements the fudgy brownies.
- Orange Chocolate Brownies: Add 2 tablespoons of orange zest to the wet ingredients. The bright citrus flavor of orange zest complements the deep chocolate flavor.
Frequently Asked Questions
Unfortunately no. While black beans may not seem like the most appetizing dessert ingredient, they are incredibly important in creating the perfect brownie texture without eggs.
This is a fudgy brownie recipe! We use more fat (vegan butter) and less flour. You can also slightly under-bake the brownies to retain more moisture. Avoid over-mixing the batter to prevent incorporating too much air.
Yes, you can substitute coconut oil for vegan butter in a 1:1 ratio. Keep in mind that coconut oil may impart a slight coconut flavor to the brownies.
Granulated sugar provides structure and sweetness, while light brown sugar adds moisture and a slight caramel flavor due to its molasses content. Using both sugars helps achieve the desired texture and flavor balance.
This recipe has not been tested gluten-free so proceed at your own risk. You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or another binding agent to help with the texture.
Vegan brownies are done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The top should be set and slightly cracked. Start checking a few minutes before the recommended baking time to avoid overbaking.
Storage
The Best Vegan Brownies will keep in an airtight container at room temperature for 2-3 days. They can also be frozen for up to 1 month.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintBest Vegan Brownies
Truly the BEST EVER Vegan Brownies. Fudgy, crackly-topped and chocolate-loaded brownies that rival even the best box mixes on the market!
- Prep Time: 15 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 3-inch Brownies 1x
- Category: Brownies and Bars
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
1 15 oz can black beans (rinsed and drained)*
⅓ c water
½ c vegan butter
4oz dark chocolate (50-70%)
1 c granulated sugar
1 c light brown sugar
2 tsp vanilla extract
1 tsp instant espresso powder
¾ tsp sea salt
1 c cocoa powder
1 c all purpose flour
1 c nondairy chocolate chips
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 9 inch square pan with parchment paper. Set aside. Add black beans and water to a high speed blender and blend until completely smooth. Set aside.
- Brownie Batter: Add vegan butter and dark chocolate to a large, microwave-safe bowl. Microwave in 30 second increments, whisking after each until completely melted and smooth. Add sugar and light brown sugar to the bowl and whisk together. Mixture should become very thick. Add vanilla extract, instant espresso powder and black bean mixture to the bowl and whisk until completely smooth. Add in sea salt, cocoa powder and all purpose flour. Whisk until thick batter comes together. Do not over-mix. Fold in chocolate chips.
- Bake: Pour brownie batter into prepared pan and smooth top with a rubber spatula. Bake in pre-heated oven for 40-45 minutes or until toothpick inserted into center of brownies comes out mostly clean. Allow brownies to cool completely before cutting.
Notes
*Brownies will keep for 2-3 days in an airtight container at room temperature or can be frozen for up to 1 month.
*When purchasing black beans, be sure to read the ingredients and make sure there are no added spices in the can. Salt is ok. You won't taste the black beans at all so don't worry!
*If you're having trouble blending the beans, you can add a small amount of water to the blender to get things moving.
*If you like your brownies slightly under-baked, remove them from the oven when a toothpick inserted in the center comes out with some melted chocolate on it.
More Vegan Brownie Recipes
Leave a Reply