This recipe for easy vegan brownies is perfect when you’re craving chocolate brownies. They are thick and cake-like with loads of chocolate flavor.
Made with avocado, coconut sugar, coconut milk, and coconut oil, these vegan brownies will completely blow you away.
These brownies are not fudgy like my easy brownie recipe. Instead, they are moist and cakey. But they are full of chocolate flavor and taste amazingly delicious.
My husband knocked back several in one sitting. He said they were the best brownies he’s ever had.
He had no idea the brownies lacked eggs and butter. And he was shocked to learn avocado was an ingredient.
Even I didn’t know eating vegan could taste so delicious.
Let's see how to make them! Or scroll to the very bottom to get the full, printable recipe.
Ingredients for vegan brownies:
To make these easy vegan brownies, you will need just a handful of pantry ingredients:
- Avocado: You need about half of one avocado.
- Coconut oil: Or any other oil that's mild in flavor.
- Flour: Use regular all-purpose. You can make these gluten-free by using a 1-to1 baking blend like Bob's Red Mill Gluten-Free Baking Flour. Other gluten-free flours will not work.
- Cocoa powder: Or you can use unsweetened cacao.
- Coconut sugar: I stuck with the coconut theme here but you can use any unrefined sugar you wish.
- Baking soda: To help the brownies rise.
- Salt: To balance the flavors.
- Coconut milk: I love the silky texture of canned coconut milk but refrigerated coconut milk will work just as well.
Feel free to get creative and mix in some of these for texture:
- Vegan chocolate chips or chunks: Stir some through the batter and sprinkle some on top of the batter. YUM!
- Flaked coconut: You can't go wrong with this since there's already a coconut theme here.
- Chopped nuts: Mix them through the batter and sprinkle some over the top. You could also combine them with the chocolate chips/chunks.
- All the above: Combine chocolate chips, Flaked coconut, and chopped nuts for the ultimate brownie!
To bake these brownies you'll need:
- 8-inch pan: I baked these brownies in an 8x8 pan that I found in TJ Max. I don't have a product link for that one but I also own this one from USA Bakeware and it works well.
- Muffin Pan: Alternatively, you can bake these vegan brownies in a regular muffin pan sprayed with nonstick spray.
- Mixing bowl: These Pyrex glass bowls are my favorite. I use them regularly.
- Whisk: Oxo 11-inch balloon whisk is a great brand. I have this from them.
How to make vegan brownies:
This recipe is so easy! All you need to do is...
- Combine the avocado and oil. Mash the avocado or puree it in a blender then whisk it with the coconut oil until they are very well combined.
- Whisk in the flour, cocoa, sugar, baking soda, salt, and coconut milk. Just dump everything into the bowl with the avocado mixture and whisk it until everything is combined.
- Transfer the batter to the pan. Use a silicone spatula to spread the batter evenly into the bottom of the pan. The batter will be very thick.
- Bake. Bake the brownies for about 15-20 minutes or until a toothpick inserted into the center comes out clean. You can underbake them ever so slightly to get a fudgier texture.
Switch it up:
If you like to experiment, here are a few ways you can adapt this recipe...
- Add almond butter: Whisk 1/2 cup of creamy almond butter with avocado and coconut oil.
- Add espresso powder: To enhance the chocolate flavor, stir in 1 teaspoon of espresso powder when you add the cocoa powder.
- Add cinnamon and cayenne: You can make these brownies taste like Mexican hot chocolate by adding 1 teaspoon of cinnamon and 1/2 teaspoon of cayenne pepper.
- Add mashed banana: Use 1/4 cup of mashed banana in place of the mashed avocado.
- Make them gluten-free: Use a 1-to-1 substitute like this one from Bob's Red Mill.
How long do vegan brownies last?
Freshly baked vegan brownies will keep for up to 3 days stored at room temperature in an airtight container.
Why make vegan brownies with avocado?
When you omit the egg and butter from brownies, you run into an issue with the brownies being too dry. Avocado, coconut oil, and canned coconut milk solved the moisture issue, making these the best vegan brownies ever.
More vegan recipes you'll love
Easy Vegan Brownies
When you’re craving chocolate brownies, you must make this Easy Vegan Brownies Recipe. They are thick and cake-like with loads of chocolate flavor.
Ingredients
- 1/4 cup (58 g) pureed avocado, about half of 1 large avocado
- 1/4 cup (60 ml) melted coconut oil
- 1 cup (130 g) all-purpose flour
- 1/2 cup (43 g) unsweetened cocoa powder
- 3/4 cup (113 g) coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (180 ml) canned coconut milk
Instructions
- Preheat the oven to 350°F. Line an 8-inch square pan with aluminum foil and mist lightly with cooking spray.
- In a large bowl, whisk the avocado and coconut oil together until smooth. Whisk in the flour, cocoa powder, sugar, baking soda, salt, and coconut milk until well combined.
- Spread the batter evenly into the bottom of the prepared pan and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
- Cool brownies completely in the pan on a wire rack. Cut into squares and serve. The brownies will stay fresh for up to 3 days stored in an airtight container at room temperature.
Notes
If you want less of a cake-like brownie, try underbaking them slightly. This will make the brownies fudgy in texture.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 78Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 147mgCarbohydrates: 8gFiber: 1gSugar: 0gProtein: 1g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Adapted from Gimme Some Oven
Kristine says
Thank you so much for your recipe! I tried it and it was amazing! This is my go-to brownie recipe now! For the brownies, I just used 2/4 sugar as I don't want it too sweet and I folded in chocolate chips and walnuts. I used regular milk too even though I have canned coconut milk coz I don't know how it will taste. (Not much a fan of coconuts!) And it was the best cakey browny I've ever tasted. It tasted homemade so much and not the commercial ones. Love it! 5 stars! Oh and I baked mine roughly 25 mins 🙂
Emilly says
Hi! Does the type of flour matter? I tried using coconut flour twice and the consistency at the end of mixing the batter is very thick and heavy. Today I tried adding more milk but I still can’t achieve the consistency of the video. Is there a trick or something I’m missing? Thank you!!
Jen Sobjack says
The recipe calls for all-purpose flour. Coconut flour alone will not work. The only gluten-free flour that will work is a blended flour made specifically as a 1-to-1 swap for regular flour.
Chloe says
What will the finished cooked brownies be like from using coconut flour?
Jen Sobjack says
The brownies will not hold together and will most likely crumble apart since coconut flour doesn't contain gluten. Other changes to the recipe may need to be made.
Teresa says
Has anyone tried it with regular sugar or brown sugar?
Jen Sobjack says
Regular sugar and brown sugar will work fine.
Diane says
These are so delicious! I am about to make them again!
Anisa says
I made this recipe and it was really good.......it was moist and fluffy and gooey at the same time
Mel says
It has taken me 6 months and many failed recipes to finally find a brownie that is worthy of serving in our bakery. This brownie is fantastic. I used the banana instead of the avocado. Even our non vegan customers love them
Jen Sobjack says
The banana sounds like a wonderful addition!
Pam says
These are delish! My vegans love them and my other adult kids are asking for the recipe, too!! Almond flour with a little zanthan gum worked great for my celiac!
Jen Sobjack says
Fantastic! So glad you enjoyed them.