Easy Vegan Brownies
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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 8×8 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 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 ½ 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 ½ teaspoon of cayenne pepper.
- Add mashed banana: Use ¼ 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
Ingredients
- ¼ cup (58 g) pureed avocado, about half of 1 large avocado
- ¼ cup (60 g) coconut oil, melted
- 1 cup (130 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- ¾ cup (113 g) coconut sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ 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.
Video
Notes
- If you want less of a cake-like brownie, try underbaking them slightly. This will make the brownies fudgy in texture.
Nutrition
Adapted from Gimme Some Oven
Made these with banana instead
Of avocado. Added choc chips and walnuts. So yum!
Perfect. Easy impromptu recipe.
AMAZING! i did change a few things like using almond flour, using both avacado and a bannana, and adding walnuts and chcolate chips. Even though i added alot to the recipe it was so tasty and my entire family loved it. It was slighly mushier than the pictures but as I read in the comments that may be because of the almond flour. Great recipe!
AMAZING! i did change a few things like using almond flour, using both avacado and a bannana, and adding walnuts and chcolate chips. Even though i added alot to the recipe it was so tasty and my entire family loved it. It was slighly mushier than the pictures but as I read in the comments that may be because of the almond flour. Great recipe!
Rich. Moist. Chocolaty. Definitely the kind of brownie that goes with Ice Cream! Followed the basic recipe – no fancy add-ins other than Enjoy Life mini chipes, and it turned out very well – as described – kind of like a square, not too dense. I would say texture almost melts in your mouth, like moist cake. Next time, I will divide into mini-muffin tin as two-bite brownies to freeze as on-hand desserts.
Right! I love these so much. And mini bite-sized brownies sound like a wonderful idea!
I’d like to make these for my friends but I’m unsure how to store them- would they need to go in the fridge? Thanks!
The brownies will stay fresh for up to 3 days stored in an airtight container at room temperature.
I stored them in fridge for up to 5 days.
Great! Thanks for sharing!
The taste is fantastic! I used Almond Flour instead of Regular Flour. They turned out more on the running side. I’ll make them again & try using just regular flour. I paired my brownie with some vegan ice cream! Delicious!
Almond flour isn’t the same as regular flour so I can see why the brownies were runny. If you are wanting a gluten-free option, you can try a gluten-free flour like Bob’s Red Mill Gluten-Free Baking Flour.
The taste is fantastic! I used Almond Flour instead of Regular Flour. They turned out more on the running side. I’ll make them again & try using just regular flour. I paired my brownie with some vegan ice cream! Delicious!
This is such a great recipe! I recently tried them again using applesauce in place of the avocado since that is what I had on hand.
I was wondering if I would be able to make this recipe for layered brownies. Do you think a thin layer of spiced pumpkin puree would bake in between the two layers? Or a sweetened tahini layer? I have never made layered brownies before so I was wondering if you would be able to give me some feedback.
Thanks,
Tara
Hi Tara! I’m so glad you like the recipe. I haven’t tried layering these brownies so I can’t say for sure how it would work. I fear they may not bake up properly because the texture is softer than a traditional brownie.
This is such a great recipe! I recently tried them again using applesauce in place of the avocado since that is what I had on hand.
I was wondering if I would be able to make this recipe for layered brownies. Do you think a thin layer of spiced pumpkin puree would bake in between the two layers? Or a sweetened tahini layer? I have never made layered brownies before so I was wondering if you would be able to give me some feedback.
Thanks,
Tara
So this looked so GOOD and easy… i had to make them right away. And with the simple ingredient i had everything on hand. The turned out amazing!!!! And my family love them as well! I will be making these again!
Woohoo! That’s great to hear!