These vegan brownies are rich, fudgy, and taste like the real deal—without eggs or butter.
Cocoa powder, coconut oil, and applesauce do the heavy lifting here, giving you gooey squares that are just as good (maybe better!) than classic brownies
What You’ll Need
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup melted coconut oil
- ½ cup unsweetened applesauce
- 2 tsp vanilla extract
- ½ cup dairy-free chocolate chips (optional)
Why I Love This Recipe
I first made these brownies when I wanted something sweet but didn’t want to deal with eggs and butter. What came out of the oven blew me away—dense, rich, and better than box brownies. They’ve been my go-to ever since.
- Easy pantry ingredients
- Super fudgy texture
- No weird substitutes—just simple swaps
- Always crowd-pleasing
- Stays moist even the next day
Makes
12 brownies
Total Time
10 minutes prep, 25 minutes bake, 35 minutes total
Tools Needed
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Rubber spatula
- 8×8-inch baking pan
- Parchment paper
Substitutions & Variations
- Swap coconut oil for vegetable oil or melted vegan butter
- Use whole wheat flour for a nuttier flavor
- Add walnuts or pecans for crunch
- Stir in peanut butter or swirl it on top before baking
Make-Ahead Tips
Bake and cool completely, then cut and store in an airtight container for up to 3 days. Or freeze brownies for up to 1 month.
How to Make Vegan Brownies
Step 1: Mix Dry Ingredients
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.
Step 2: Mix Wet Ingredients
Ingredients:
- ½ cup melted coconut oil
- ½ cup unsweetened applesauce
- 2 tsp vanilla extract
In another bowl, stir together melted coconut oil, applesauce, and vanilla until smooth.
Step 3: Combine Wet and Dry
Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula until just combined—don’t overmix.
Step 4: Add Chocolate Chips
Ingredients:
- ½ cup dairy-free chocolate chips (optional)
Fold chocolate chips into the batter for extra richness.
Step 5: Pour Batter Into Pan
Line an 8×8-inch baking pan with parchment paper. Spread the batter evenly into the pan with a spatula.
Step 6: Bake
Let brownies cool in the pan for at least 20 minutes before slicing into 12 squares.
Step 7: Cool and Slice
Bake at 350°F (175°C) for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Pro Tip
- Don’t overmix the batter or brownies may turn out dense.
- Cool completely before slicing for clean edges.
- Use high-quality cocoa powder for the best chocolate flavor.
- Add parchment paper sling for easy brownie removal.
Leftovers and Storage
Store brownies in an airtight container at room temperature for 3 days or refrigerate up to 5 days. For longer storage, freeze up to 1 month.
Why This Recipe Works (Quick Science)
- Applesauce replaces eggs by binding the batter and adding moisture.
- Coconut oil solidifies when cooled, giving brownies structure.
- Sugar melts with cocoa, creating that signature fudgy texture.
- Baking powder adds just enough lift without making them cakey.
Macros (Per Brownie, 12 servings)
- Calories: 210
- Fat: 10g
- Carbs: 30g
- Sugar: 18g
- Protein: 2g
Common Mistakes
- Overbaking—brownies should look slightly underdone when pulled from the oven.
- Using cold applesauce—can seize up the coconut oil.
- Skipping parchment paper—makes it tough to remove brownies cleanly.
What to Serve With
- A scoop of dairy-free ice cream
- A glass of almond or oat milk
- Fresh raspberries or strawberries
- Drizzle of warm peanut butter
FAQ
Can I make these gluten free?
Yes, just use a 1:1 gluten-free flour blend.
Can I reduce the sugar?
You can cut it to ¾ cup, but texture will be less fudgy.
Can I use olive oil instead of coconut oil?
Yes, but flavor will be slightly different.
Can I double the recipe?
Yes, bake in a 9×13 pan and add 5–8 minutes to bake time.
Do I have to use chocolate chips?
Nope, they’re optional, but they make the brownies extra indulgent.
Try It Out
These vegan brownies are rich, fudgy, and full of chocolate flavor. Simple ingredients, easy steps, and no eggs or dairy needed. Give them a try and let me know how they turned out!