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Vegan Brownies

4.96 from 294 votes

Rich, soft, fudgy, and chocolatey, this homemade dark chocolate vegan brownies recipe might just become your new favorite dessert!

Dark Chocolate Vegan Brownie Recipe

The best vegan brownies

You will love these delicious chocolate brownies, made with NO black beans, no tofu or dates, no butter or coconut flour, and no eggs or flax eggs.

I also like making brownies with unusual ingredients, and my Sweet Potato Brownies are super popular with readers.

But sometimes what you want is a budget friendly, basic gooey brownie recipe with simple ingredients and nothing you need to order on Amazon or make a special trip out to Whole Foods to find.

And sometimes what you’re craving is the fudgy chocolate brownies you remember from childhood, just with better-for-you ingredients that let you indulge more often.

This is the ultimate best vegan brownie recipe for these occasions, with the stamp of approval from even hardcore carnivores.

Also make this Chocolate Mug Cake

Above, watch the vegan brownie recipe video

Can you make brownies without eggs?

The biggest challenge with vegan brownies is binding them together and adding moisture without the use of eggs or dairy.

Many of the vegan brownie recipes on the internet call for flax eggs, aquafaba, or ground chia seeds as an egg substitute. Others use silken tofu to add moisture.

These ingredients do work wonders in vegan baking, and I highly recommend you try them out sometime if you haven’t already. But not everyone has flaxmeal or chia seeds on hand when asked to make a last minute dessert for a party or for a vegan friend.

So today, I wanted to come up with a recipe that calls for only pantry staple ingredients and still yields chewy, moist, and sinfully rich chocolate brownies.

If you do feel adventurous, be sure to try my Black Bean Brownies.

They are the most popular gluten free and vegan recipe I’ve ever published, with over 3,000 reviews and 5 million shares across social media.

Dairy Free Egg Free Brownies

More vegan brownie recipes

Protein Brownies

Peanut Butter Brownies

Chickpea Brownies

Chocolate Workout Brownies

Zucchini Brownies

Or if you want a decadent single serving chocolate brownie that can be made in the microwave in under five minutes, whip up this plant based Brownie in a Mug.

Can vegans eat brownies? As the above recipes prove, the answer is absolutely yes.

Chocolate Plant Based Brownies

Dairy free chocolate brownie ingredients

The recipe calls for regular unsweetened cocoa powder, optional Dutch cocoa powder, flour, salt, water, sugar or unrefined coconut sugar, cornstarch, oil, baking powder, pure vanilla extract, and optional chocolate chips.

If you cannot find Dutch process cocoa, it is fine to use a full cup of regular unsweetened cocoa powder. However, for the most authentic boxed brownie flavor, I recommend including the Dutch cocoa if you can.

Spelt flour is my personal favorite for these vegan brownies. Gluten free or white all purpose flour or oat flour also work. Do not substitute coconut or almond flour here.

There is a sugar free and keto brownie recipe included in the recipe box below for those who wish to make paleo brownies with almond flour.

Vegetable oil, sunflower oil, or melted coconut oil are all good options for vegan baking. Substituting the oil with banana or applesauce is not recommended, because it will yield dense and gummy brownies that lack depth of flavor.

For oil free vegan brownies, make these Healthy Brownies

Vegan Brownie With A Scoop Of Dairy Free Vanilla Ice Cream

Topping ideas for vegan brownies

The pictured brownies are topped with a scoop of Coconut Ice Cream.

Or serve the chocolate fudge brownies plain or topped with sliced strawberries, cherries, or raspberry jam and Coconut Whipped Cream.

You can also top them with store bought chocolate frosting (many brands are surprisingly vegan), plant based caramel, Homemade Nutella, or the following easy chocolate ganache: 1/2 cup cocoa powder, 2 tablespoons pure maple syrup or agave, and 1/2 cup virgin coconut oil, melted. Stir ingredients together to form a thin sauce. Spread over the brownies, and refrigerate or freeze 20 minutes to set.

Vegan Brownies With Chocolate Frosting

How to make vegan brownies

Whisk the water, oil, and vanilla extract. If using flaxmeal, whisk it in as well. Set aside.

Preheat the oven to 330 degrees Fahrenheit, and grease a baking pan or line the bottom of the pan with parchment paper. For thick brownies, use an eight inch pan. For thinner brownies, opt for a standard nine by thirteen inch baking pan.

In a large mixing bowl, stir all remaining ingredients very well. Then mix in the liquid ingredients to form a vegan brownie batter.

Use a spatula or spoon to smooth the chocolate batter into the prepared pan. Place the pan on the center rack of the oven, and bake for sixteen minutes. (Increase the cooking time to twenty four minutes for brownies in an eight inch pan.)

The vegan brownies should look under-baked when they come out of the oven. Let them cool, then refrigerate uncovered. They firm up after a few hours, and the flavor and texture are so much better the next day.

For freshness, store leftover brownies in the refrigerator, uncovered or very loosely covered the first night, then fully covered in an airtight container for up to four days.

You can also slice and freeze leftovers with a sheet of parchment paper in between layers of brownies so they do not stick together. Warm up or thaw before serving.

Easy Egg Free Chocolate Fudge Brownies
Pin it now to save for laterPin Recipe

Vegan Brownies

This rich and fudgy homemade vegan brownies recipe is easy to make with pantry staple ingredients.
Cook Time 16 minutes
Total Time 16 minutes
Yield 9 – 16 brownies
5 from 294 votes


  • 1 cup water
  • 1 tbsp pure vanilla extract
  • 2/3 cup oil
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup Dutch cocoa or additional unsweetened cocoa powder
  • 1 cup spelt, white, ap gf, or oat flour (For flourless, try these Keto Brownies)
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup brown sugar, unrefined if desired
  • 1/3 cup white sugar, unrefined if desired, OR stevia baking blend
  • 2 tbsp cornstarch or ground flax
  • 2/3 cup mini chocolate chips, optional


  • Whisk the first 3 ingredients, then set aside. (If using flax, whisk it in as well.) Preheat oven to 330F. Grease a 9×13 pan, or an 8×8 pan for thick brownies, or line with parchment paper. In a large mixing bowl, stir all remaining ingredients. Then stir in the liquid ingredients to form a brownie batter. Smooth evenly into the pan. Bake 16 minutes, or 24 minutes if using an 8×8 pan. The brownies should look underdone when they come out. Let cool, then refrigerate uncovered (or very loosely covered). They start to firm up after a few hours and are nice and sliceable by the next day. The brownies are richer and sweeter the next day as well. After the first day, refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to three months.
    If desired, top with Chocolate Cream Cheese Frosting or one of the vegan brownie topping ideas included above.
    View Nutrition Facts


Still craving chocolate? Make Vegan Chocolate Chip Cookies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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More About The Cookbook

Published on November 22, 2022

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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      • Kathy says

        I made this with hemp protein powder this evening. I replaced the flour with hemp powder. The batter was a bit thin and it took a long time to cook. It was a very delicate brownie (would have been great with some vegan ice cream!). All-in-all, a great experiment. I suggest you give it a try!

    • Marilyn says

      Wow, I am seriously impressed. I started making these before I read the whole paragraph of instructions and I felt dismayed when it said I would have to refrigerate before eating and that they would taste better the next day. I have no idea what any brownies have tasted like the next day!!!! I also was not looking for a vegan recipe, just something easy and fast that I could substitute ground oatmeal instead of the flour, and something I had ingredients for so I wouldn’t have to run to a store. I wanted to put eggs in but I resisted the urge and really trusted: ) Happy I did!
      I did not refrigerate before trying them and they are good! Soft but really good. I used homemade almond milk. I didn’t strain it because I didn’t think it would matter (but I did use a small Vitamix, its only redeeming feature is that it blends really well). I can taste the almond milk in the brownies but it tastes good. I also used ground coconut and ground oatmeal instead of spelt. I added chocolate chips because my cocoa powder is quite bitter. And I added walnuts on top. Oh and I used all coconut sugar (1/2 cup plus 1/3 cup). Next time I’ll experiment with other sugars like monkfruit and date sugar.
      Thank you for this great recipe! I will definitely make it again. I’m going to get or make some applesauce so I can try your other brownie recipes.

      • riza says

        Hi Marilyn. I’m hoping to try this recipe too. It’s my first time to venture into using flours other than AP. For the spelt replacement, did you use half coconut and half oat flour? 🙂 I have (store bought) coconut flour here and I can ground oats, will that do?

      • Jamie says

        5 stars
        A little pastry trick to get the bitterness out of cocoa powder is to pour boiling water over it and soak for a few minutes, then use it in your recipe. You can also add very hot coffee and it will do the same thing, but intensify the chocolate flavor! Just enough liquid to make it wet is all you need.

  1. Sawsan Ali says

    I opened your website as part of my morning ritual & I jumped up & made these brownies as soon as your homepage loaded!! they’re in the oven right now & I’m soo excited to see how they turn out! I made your kid approved cake yesterday & your chocolate obsession cake from your cookbook the day before! I’m actually obsessed with your blog & recipes if you haven’t noticed ? I’m such a big fan of you & I’ve lossed count of how many of your recipes I’ve made! Keep up the great work, Katie! ?

  2. Brittany says

    I appreciate this recipe so much because I’m allergic to soy and so many recipes call for it. It’s always exciting to find recipes I can eat on vegan and vegetarian websites 🙂

  3. Taylor says

    Hi Katie! I don’t have coconut oil on hand and I’m not a big fan of coconut in general. Do you have a suggestion of what I can use instead to make the icing? Thanks!

  4. Sonia says

    What types of unrefined sugar would be okay to use? Stevia is difficult for me to digest, and I’m not quite sure what constitutes as an “unrefined sugar.” Thank you!

    • Safina says

      Unrefined sugar is just regular cane sugar that is less processed. Examples are date sugar, coconut sugar, raw sugar, turbinado sugar, muscovado sugar, maple sugar, sucanat, and demerara sugar. Liquid unrefined sugars include maple syrup, honey, brown rice syrup, etc. but I would just use one of the dry unrefined sugars that I listed first. (:

      • Tara Dakini says

        Cane sugar is sucrose, whereas fruit sugars are mostly glucose and fructose which don’t spike your blood glucose as much as sucrose.
        Date sugar, coconut sugar, maple sugar are largely fructose whereas muscovado, demerera and raw cane sugar are sucrose.
        Syrups affect the consistency of the bake.
        Xylitol is a sugar alcohol (that’s a chemistry term, it won’t make you drunk!) And doesn’t affect blood glucose levels. It’s mmade from birch sap.

  5. Jones says

    Super happy with these brownies! I really liked the thinness and fudgy-ness of them. Only thing was the icing was for some reason too bitter so in my efforts to fix that I added brown sugar, which made it too thick and then added almond milk to compensate. while it didn’t make a thin glaze as described in the recipe what that made was the perfect vegan icing recipe I’ve been needing, so its a win for me :b

  6. anonymous says

    These were really good. I’m not vegan but I’m not a big fan of eggs so I never keep them around. I liked that these are vegan brownies but they don’t have coconut flour or flaxmeal like your other recipes. LOL I never got on board with the black bean ones. I still won’t try them, it just sounds too bad. But these were great and I’ll definitely make them again!

  7. Stefanie says

    I just made these last night and the batter looked great. The final product is a bit gummy as I may have added too much cornstarch, but overall they’re tasty little brownies that I think would go great as an ice cream topping! Thanks for posting the recipe!

  8. Rianna says

    Do you need the coconut sugar/brown sugar and the unrefined sugar? Or is it one or the other? Can’t wait to try these!! X

    • Jessica says

      You need both kinds of sugar, each have their specific attributes that add to the final integrity of the brownie. Also, using both kinds create a more complex flavor, as well as ensure chewier gooey brownie texture.

  9. Isha says

    thank you for such an amazing recipe! mine turned out perfectly. I usually have issues making brownies. But these were perfect and the fact that eggs weren’t involved made them even better.

  10. Samta says

    Oh YUM! They will go down a treat at my Christmas party thank you! Can you give me a tip please – I have very kindly been given large bags of dates, cacao powder and cacoa paste. If that happened to you what would you make? I haven’t even seen cacoa paste before! Thanks very much and have a lovely day!

  11. Alex says

    This is a very good and quick recipe! I made the flax version and used extra virgin olive oil and they were very rich and tasty! Also we didn’t wait overnight and ate them warm out of the oven and loved them anyway. I suggest to add a shot of your favorite liquor and a pinch of coffee for extra aroma and flavor!

  12. Todd Kelly says

    How many tablespoons of flax seed and water do you use to make the flaxseed meal to replace the cornstarch? Will using flax meal result in a better product?

  13. Juanita says

    I made these and they got solid. I didn’t know if that is how they were supposed to be or not. I have been trying to find a chewy brownie recipe, and not having much success. Maybe I need a different recipe or maybe I’m just doing something wrong? Please help!

    • Julie Dove says

      She is a vegan so only uses almond milk, soy milk, or cashew milk here and in all her recipes that say “milk of choice,” or coconutmilk! I can personally vouch for Silk working in this particular recipe.

  14. gaea says

    ok IMPORTANT !! i ‘m making these right now and do not understand why sugar is used 2x ? I used turbinado for the 1./2 of the first part of sugar in the recipe then a little further down it says after the warning to only use xanthan if using Bob’s GF flour to add another 1/3 cup of sugar .. help it’s time to bake 🙂 thx i probably will not hear anything back in time so i will stir together the ingredients and then if it seems to need additional sugar, will add the other ~ thx

  15. Jennifer Liepin says

    This recipe is great! Nice cakey brownies.

    Cause I switched to a lower carb, Raw Till 4 diet, I switched from flour, more to black beans, as the main ingredient.

    No Guilt, Healthy Black Bean Brownies made in the food processor with no bowl required! Bake and slice into the most decadent, rich and fudge brownies

    Lowfat, No sugar, Lower carb, High protein, Vegan.
    Just 5 ingredients!

    Recipe @

  16. Sandra Hunter says

    What an amazing recipe! I left the brownies in the oven for an extra two minutes and they firmed up really well. I omitted the 1/3 cup of refined sugar/stevia. The brownies were sweet enough. The icing is delicious — I added a little more cocoa powder. The coconut oil was perfect!
    My daughter will be taking a boxful for her friends tomorrow.
    Thank you!

  17. Sad Mama says

    As a MAJOR chocolate lover, i’m sure you can relate. Was really looking forward to making this recipe and I had the ingredients on hand, almost out of the cocoa powder, but just enough. I printed the recipe and combined the first three ingredients only to realize, the PRINTING of the recipe MESSED UP the list of ingredients! Instead of a straight list, some ingredients were listed side-by-side. So I combined the milk, vanilla extract and cocoa powder. Now I am out of enough cocoa powder to try again. Just wanted you to know in case you are able to control how the ingredients appear in the print version.

    • Jason Sanford says

      Thanks for the feedback and sorry for the trouble. I’m getting it all on different lines and haven’t been able to recreate the issue, but we’re putting a ticket in with Katie’s web developer to look into it!

  18. Polga says

    Substituted corn starch for potato starch, half the sugar for erythritol, chose full fat coconut milk for milk of choise so went with half the volume for oil, and my Gawd these are moist. I feel like I still could go with less oil. Thank you Katie!

  19. Diana Fleming says

    The instructions talk about adding flax here but there is no flaxseed in the recipe. Also another person commented that she made the flax version. Where is the flaxseed in this recipe or where is the flax version? Thanks for getting back to me.

  20. Lindsey says

    I wonder why I did not get the same results. Mine turned out wet and fudgey but with no brownie/cakelike consistency at all. I used white flour, coconut oil, flaxmeal, and followed the recipe exactly…

    • Lily Starr says

      Hi Lindsey! I haven’t made this recipe yet, however after researching brownie consistency and types, I believe the coconut is at least partly to blame. Oils with high ratios of saturated fat and low ratios of unsaturated fats make for very fudgy brownies. Coconut oil has a ratio of 92%:8%; the highest saturated fat content of any vegan oil I’ve come across this far. For the plant milk, did you use full fat coconut milk, like the kind in a can or So Delicious Culinary carton? If so, that also would increase the saturated fat content and fudginess. Other plant milks like almond have less fat. This recipe seems like it is meant for fudgy brownies, rather than cakey/chewy brownies. Cakey brownies are made with oils that are about a 29%:71% ratio, according to America’s Test Kitchen. Next time, you could try using one part coconut oil and 2 parts grape seed oil, macadamia oil, or avocado oil. They are high in unsaturated fat. You could try omitting the coconut oil and use one of the other oils I mentioned, or a healthy vegetable oil. If you’re trying to use only coconut oil, try adding more flax and/or flour. Also, did you use real sugar? The darker and sticker the sugar, the more cakey the brownies will be. I hope this helps!

  21. Maggi says

    Brownies are my boyfriend’s all time favorite dessert, and after trying these, he told to me to ALWAYS use this recipe. I used canola oil, all-purpose flour, brown sugar, and stevia baking blend. Refrigerating over night is a great tip. Thank you!

    • Mary Mansfield says

      Milk of your choice means you can choose coconut milk or almond or cashew etc, just not cows or goat or animal product base!

  22. TAMARA says

    Oh my, rocked my socks off! So good. Have to get them to my potluck before I eat the entire tray. I actually prefer them without the icing.

  23. Edward says

    I found this to be too chocolaty or too bitter and not chewy. I prefer 85% cacoa bars that this was about like that which I think is too much for a brownie. I checked back to see if I made any mistakes and I didn’t. I think1-2 to 3/4 C Cocoa would be plenty. a full cup is too much. Relative to the cocoa it wasn’t sweet enough so maybe a full cup of total sugar as well. But keep in mind I didn’t ice it which would of course change the whole dynamic. I just don’t like icing on my brownies. I don’t know what make a brownie chewy and gooey but my attempt at this recipe didn’t get there are all. It was cakey.

  24. Camille says

    Hi Katie ! I love your recipes and usually succeed when making them but for some reason today my batter was very liquid (like chocolate milk) ? And I had to double the amount of flour… any idea of why that is ?

  25. Abigail says

    These were easily the BEST brownies I’ve baked. I’ve always struggled with them being far too “cakey” and not gooey enough, but these are truly the brownies that dreams are made of.
    10000 thank yous!!!

  26. Ashley says

    I love them! I made the brownies, let them sit in the refrigerator for a few hours before i made the frosting and poured it on. I put brownies back in the refrigerator overnight. The brownies are great, but my frosting pops off on some of them.. should i have frosted my brownies right away.. instead of letting the brownies sit in the fridge?

    • Jason Sanford says

      Yes, if using the frosting recipe in the post, it’s best to frost when the brownies aren’t cold because otherwise the coconut oil will harden as soon as it hits anything cold.

  27. Debra says

    I’m sorry to say this, but the brownies themselves were sort of gross. I made a batch and handed out the results to my peers and they found the brownies to be too dry. But, they did smell fantastic and the icing was bomb as fuck.

    • Jason Sanford says

      Hmm what oil and flour did you use? I’ve never had the problem with these being too dry. Also what area are you in (because climate might play a role)?

  28. Cearion says

    What goes well with brownies? Coffee of course. Here’s a healthy fitness brew coffee to go along with a delicious brownie.

  29. Ariel Warren, RD, CD says

    Katie!! As a Dietitian and a diabetic, I’ve been a huge fan of your recipes for many years. These brownies (along with hundreds of other recipes) look amazing. I’ve made many recipes because of you and have been quite happy with each one. ❤️❤️❤️

  30. Barbara says

    For the brownies, I substituted an equal amount of unsweetened applesauce for the oil and 2 tablespoons of agave for the unrefined sugar. They came out great, and not too sweet, which I like. I used an 8×8 inch pan so I had to bake them longer; it took about 30 minutes.

    For the frosting, I used full-fat coconut milk instead of the oil and 1 tablespoon of agave because I didn’t want a maple taste. They are delicious! Thank you for the ingenious recipe!

  31. says

    Ok. I was skeptical. These. Are. Amazing. They shouldn’t even be called brownies because that makes you think of a boxed brownie mix. These are like.. chocolate cheesecakes. So rich. So moist. I might be having an affair with it good.
    We don’t do gluten, I subbed out the flour for rice flour and it was still fine. I’ll DEFINITELY make these again, but I’ll leave out the optional chocolate chips- because they are almost too rich. THANK YOU for this amazing recipe.

  32. Soraya says

    Hi Katie, I love your recipes, everything I have tried so far is amazing. I am trying these brownies tonight and I have a question;: Instead of cornstarch, I would like to use chia seeds; what quantities of chia seeds should I use to replace the 2 tbsp of cornstarch? Also, should I add water to the chia seeds or use them as they are?
    Thank you – S

  33. Elizabeth Higgins says

    Let me be blunt in saying that I was skeptical when I saw the title of the post, Katie. The first thing that came to mind was if it would even be possible to make vegan brownies that do not taste vegan at all. So I tried the recipe and followed it to heart. And good thing I did because they did taste good and delicious! No one even thought they were vegan brownies at all! So thank you so much for this!

  34. Mandy Sue says

    Made these last minute for a fundraiser in substitution for the Almond Butter brownies, and so far they’ve turned out great! I fluked and used baking soda instead of powder, so I had to add a bit of vinegar.

  35. Sam says

    Hello, very nice recipe!
    I was looking for an amazing brownie recipe and then I found your website. Thank you so much for sharing!
    I will definitely try this recipe and will inform you about my experience 🙂

  36. Rae says

    When do you frost the brownies, just after they’ve cooled down a bit or after they have sat in the frig overnight? Thanks.

  37. Hannah says

    I made some tweaks that worked well for me.
    Poured the batter into a 9×9 pan, because I like thicker brownies. Changed the oven temperature to 350 and baked for 28 minutes. Came out delicious, soft, and a mix of fudgy and cakey. I cut it into 16 and ate one while they were still a little warm, and there was no need to refrigerate.

  38. Daniel says

    On the nutritional section, does it matter which type of milk we use to get 69 calories (Skim, 1%, 2% or whole milk)

  39. Anna says

    Not the best… Not the worst…
    First recipe that came up on google for vegan brownies. They’re more cake-like. Very soft. Maybe I spread the batter too thinly (I used 2 smaller pans). Main complaint is that they are quite bitter… i followed the recipe using melted coconut oil & all purpose flour. Didn’t use choc chips as didn’t have any & it says optional. Was going to make the frosting but can’t be bothered with the effort now lol.
    Also they were fine to eat straight from the oven for me. Again, maybe mine cooked through more than the original recipe.

    • Jason Sanford says

      Hi Anna, the recipe says to wait until the next day because the brownies get MUCH sweeter as they sit overnight. They are also not super sweet because they’re meant to be frosted, and having super sweet brownies along with super sweet frosting would be more sugar than is needed to make them taste good. Hope that helps clarify!

  40. Claire Shamgochian says

    Try freezing them instead of cooking them. SO good! Great for summer when you don’t want to heat up the house or eat hot food. I call the frozen brownies fugies because they taste kind of like brownies and fudge mixed into one. Frozen vegan cookies are also great.

  41. rebecca walters says

    I am not a full Vegan but I can appreciate the recipes that the Vegan community comes up with. My fiance asked me last night to make him brownies and I knew we didnt have eggs or butter (we’ve got to go grocery shopping! ) and I felt terrible telling him I couldn’t unless one of us wanted to go that late to grab eggs and butter. So this morning it hit me! Of course I didnt HAVE to use butter and egg to make yummy brownies. I just had to find a vegan substitute recipe ( and NOT tell him they are vegan. He is a hardcore carnivore). This recipe is going to make him happy because he’ll have brownies and I’ll be happy because he’s happy AND I didnt have to leave the house (: THANK YOU THANK YOU THANK YOU


  42. Sophie says

    These are the best brownies I’ve ever made! I’ve made many unhealthy brownies before filled with sugar and unhealthy ingredients, but somehow these brownies were 100 times better! These were chewy, moist, and super chocolatey. I used stevia instead of sugar, and I used almond milk as my choice of milk-which made these turn out extra smooth and creamy. I baked these for 18 minuets instead just because I like my brownies a little crispy, but it’s really up to you. I highly recommend these brownies because I didn’t know how these would be, but this unexpectedly turned out to be my favourite brownie recipe ever Huge thumbs up!

  43. Sunalini says

    Hi Katie! If you weren’t famous and across several continents,we could be soul sisters. People like you make me wonder why none of my friends have blogs about chocolate and hence permanent desserts in their freezer! I’m such a chocolate addict and it’s the one thing I would wilfully hide from my 4 year old son so I wouldn’t have to share ;p thank you for this blog. Although. I’m not vegan, my chocolate desserts better be, considering how much I am capable of devouring! Just an idea -from where I am, India, we have something called palm sugar. Not sure if you are familiar with it. Can it be a substitute to any sweetener mentioned? Its sweet and we do mix it with milk and health drinks but the taste is vastly different though!

    • Jason Sanford says

      It absolutely can! Anywhere her recipes call for granulated sugar or sugar of choice or sweetener of choice 🙂

  44. Marcie says

    Do you think I could use all maple syrup or agave for sweetener? Do you think if I bake it a bit longer and add an extra bit of cornstarch to hold it together, it would work?

  45. alyr says

    Nothing “healthy” about these brownies. Just sayin. I take exception to the “more healthy vegan desserts” statement following the brownies. Vegans get heart attacks and strokes, TOO. Even RAW vegans by eating entirely too much oil and omega 6 with no omega 3.

  46. Yareli says

    I made lots of changes and they still turned out amazing. I subbed the flour with 1/4 each coconut, millet, tapioca and oat flour plus 1 tbsp cornstarch. I didn’t had any cocoa powder nor plain milk so I used the same amount (in grams) of carob, and chocolate soy milk. I halved the amount of oil and used more milk instead. Finally, I used 2 tbsp brown sugar plus 2 1/2 tbsp of stevia baking blend, and added apple sauce for the bulk.

  47. Ash says

    I made these exactly how the recipe calls, excluding only the icing, and put them in the freezer about an hour after making them. I took them out a few hours later and they are more of a fudge consistency rather than brownie. I’m new to veganism and i’m kind of disappointed since others in these comments had great results. :/

  48. Hannah Kuryllowicz says

    I baked these an extra two minutes, let them sit for 3+ hours and they’re still VERY underdone in the middle.
    The edges were cooked and tasted delicious and I ate the underdone part anyway but I don’t know what I’m doing wrong.
    I usually tend to overbake or underbake.

    Any tips or ideas? I never know what “a little undercooked” looks like when I’m actually looking at my own pan.
    Help a girl out!!

    • Jason Sanford says

      Hi! Just put them in the fridge overnight and they magically firm up to be easily cut-able while also becoming the perfect fudgy texture!

  49. Amanda says

    Hi there! Not sure if you’re still responding, and I apologize if you’ve already addressed this, but do you let them cool before refrigerating? Or is it like part of the process to instantly try and cool?

  50. Meg says

    These are really good. I didn’t put quite as much sugar as was called for. And I really like it that way. They taste like a dark chocolate bar in cake form. Very rich intense chocolate flavour with just a little bit of sweetness. I was very doubtful about adding a whole cup of cocoa, but indeed it worked.

  51. Cheri Varvil says

    Hi Katie, These look really good! I am wondering, though, if you could recommend one of your brownie recipes for sending through the mail to my grandson at college. I would send them by overnight or two day mail. He says brownies are his favorite homemade “cookie” and I would like to send him some vegan ones. Thanks for any advice.

  52. Karina Polo says

    Hey! I tried out your recipe and it turned out fantastic! I loved how soft they turned out and had the right amount of bounce! They went perfectly with a glass of almond milk! Followed it to a tee- not including chocolate chips or vanilla extract, nonetheless, they were so good! I had to stand and fan them for them to cool down faster so I could eat them! Haha- perfect Halloween treat for me! The only thing would be the baking times, as, at the end of the minutes, mine still seemed more liquid, so I amped up the oven to 375 and stuck them in for 10 minutes. Not dry at all and kept its flavor I presume! Wonderful work and recipe, take A LOT of Pinterest searching to find the perfect one, and this one certainly is! They were soft yet together once they cool down enough, they crumble off in big pieces and only rise a very bit compared to how tall it was in liquid form. Has that side bitter taste, not overwhelming and adds a whole new taste to the brownies! Loved this and will definitely make them again 🙂

  53. mandy says

    These brownies are GREAT! I was running out of ingredients so I used a mix of coco oil + EVOO, and for the milk I used Silk coconut milk and canned coconut milk. Then I used turbinado + brown sugar, white flour, and flax. And I added a dash of coffee at the end.
    I didn’t have the 9×13″ pan so I used an 7×11 and it worked fine. After 16 minutes the center looked gooey still so I let it stay in the oven until it looked as baked as the edges. I just tried them and they’re GREAT. I think using eclectic ingredients was a good choice bc the flavors are more interesting.

  54. Brownie lover says

    Hi! I just wanted to ask whether I could substitute the milk with water since I am allergic to nuts and soy and I really want to try this recipe since it looks easy and doable. Will replacing the milk or removing it altogether from the recipe affect the brownies’ taste or texture? Thank you so much for posting this recipe!

  55. Barbara P. Turner says

    Ok, I just made these and they turned out truly totally perfect brownies! I substituted ALMOND FLOUR for the flax and I did not use cornstarch. This is the perfect Brownie! I sprinkled a handful of mini chocolate chips on top and baked them for the prescribed 16 mins at 350 in my trusty 13 in square pam sprayed Corningware casserole dish and then took them right from the oven straight to the fridge, sat them on a large potholder for 1 hour and then divided up 2 segments of 20 eac. and stuck those 2 portions in the freezer. NOW I was making the black bean brownies but I’m sold on these because of the actual brownie flavor! TRY IT! IT’s PERFECT!

  56. Caroline says

    I made these (sans frosting) for my husband to take to work for his holiday potluck. They are more cake-like than a brownie but still very tasty! Nice rich chocolate flavor.

  57. Dani says

    I made these the other day and wOw! This recipe is great. I melted some coconut oil for my choice of oil and when I ate it I could taste the coconut almost as if I put coconut shavings inside the batter haha. I’m not the biggest fan of coconut, but after I refrigerated the brownies for a day the coconut taste was not so vivid…great recipe.

  58. Pri says

    Hi, Thanks for sharing the recipe. The brownie tasted great the day of baking but they started sticking to the top of my mouth while eating the next day. Any idea what could be causing this?

  59. Audry says

    Mine are in the oven now. I checked them after 20 minutes and still very gooy, just like batter. I’m going to probably end up baking them for almost twice as long as the recipe calls for- because I read some people who said they never go firm. I love the ingredients!

    • Jason Sanford says

      I like to take them out when they’re a little underdone and then let them firm up in the fridge overnight. They are sweeter the next day, and they taste somewhere between a brownie and chocolate fudge!

  60. Denise says

    Make sure you use a 9×13 pan as indicated in the recipe, or at least divide it into two separate 8×8 pans! The batter is supposed to be spread out, as these make thin, fudgy brownies.

    • Jason Sanford says

      Unfortunately there’s no way to know unless you try. But it sounds like a fun experiment. Be sure to report back if you try!

  61. Tracy says

    I just made this recipe, but I made a few adjustments so that I could enjoy them shortly after they were finished. I only used 1 cup of cashew milk, about 1/3 cup of a mix of oil and vegan margarine, only 2 heaping tbsp of cocoa powder, no salt, 1 tsp baking powder, about 3/4 coconut sugar, and 3 tbsp ground flaxseed. All other ingredients were the same with the same measurements. I greased a 9×11″ pan and didn’t use parchment. Baked for 30 min until a toothpick came out clean. Great brownie-like texture and you can eat these after they cool for a bit. No waiting until the next day 🙂

  62. Tori says

    Thank you, I made this recipe for a vegan friendly morning tea celebration and it turned out perfectly. Sooo chocolately. I used plain flour, almond milk and cacao nibs in place of choc chips to make it fully vegan, and accidentally used potato starch instead of corn flour. Also used your choc topping recipe with agave nectar. Will try to attach a pic.

    • Jason Sanford says

      Hi! Just use the metric ingredients listed on the packages (for example, cocoa powder should say on the package that a tbsp is about 5 grams). Hope that helps!

  63. sharon c says

    You say these are ingredients always in the cupboard. I have no unrefined sugar. That is not something I keep on hand. I’m getting the impressions that if I used regular refined sugar, the brownies will not turn out well?

  64. Jessica R says

    I like dark chocolate- but these were a little too dark for my liking. I used the 1/2c brown and the 1/3c stevia as mentioned but it needed a little more for my taste. I also think its worth mentioning that the coconut oil glaze will melt when a toddler holds it in his hand while eating- and it will get everywhere! Thank you for the recipe- they did turn out well, just didn’t quite satisfy my sweet tooth.

    • Jason Sanford says

      Good catch. The video is for the tinder brownies (which is simply a larger/deeper version of this recipe). So the tinder brownies will bake longer, but these need only 16 minutes since they’re not as deep. However, I have made these and honestly they would still most likely be fine if they baked twenty minutes, just less fudgy. Long story short, these bake 16 🙂

  65. Andrea says

    Is it possible to substitute the corn starch with Tapioca Starch instead? I have a dinner this coming Thursday and the hostess is vegan so I wanted to take these for dessert. Please let me know. Thanks!

    • Jason Sanford says

      There’s honestly no way to know for sure unless you try! The cornstarch is for binding, so it most likely will be fine, but be sure to report back if you do experiment!

  66. Michelle says

    I’m confused on how these are vegan when you ask for Milk & Chocolate? Both of these things contain dairy which vegans don’t consume. I also believe that cocoa powder has dairy but I could be wrong. Very disappointed by this recipe as I was hoping to find one which I could make for a coworker.

    • Jason Sanford says

      Hi Michelle, milk of choice refers to whatever plant based milk you wish to use, such as almondmilk or cashewmilk. Cocoa powder is indeed vegan, as are many brands of chocolate 😉

      • Michelle says

        I know that, however the recipe itself doesn’t say that. That makes it misleading. If someone who doesn’t understand a vegan diet went looking for a recipe & came across this all they need to get is milk or chocolate. I have those in my fridge but neither of them are dairy-free so if I were to use those then it wouldn’t be vegan. But I would be following the recipe so if I was clueless how would I know better? You are correct on cocoa powder, it is just the chocolate powder I have which contains dairy. The milk of your choice part may be explained somewhere else in the post or on the site, but I’m sorry but not everyone is going to read that. I certainly didn’t as all I cared for was the list of ingredients to see if I could easily make it. A simple (dairy free) after the word would clarify things for those who don’t understand or take the time to research what a vegan diet actually is was simply my point.

  67. Megan Bielby says

    Just made these brownies and they are amazing! I do have one question though. The nutrition facts state that the brownies inly have 69 calories per serving. How is that possible with the large amount of oil used in the recipe?

    • Jason Sanford says

      Hi! It’s because when cut into 30 servings it’s actually not very much oil per brownie (especially compared to how much oil/butter are in traditional brownies). Also 1/3 cup of the sugar calories are cut out if using the stevia option too.

  68. Moonhart says

    These are more like fudge than brownies. the second day, they are more brownie, so i guess i would say after the first 24 hours theyd be best to eat. didnt substitute anything.

  69. Lily Starr says

    Hello! I have a question! I don’t use baking powder because of monocalcium phosphates harmful effects on health. I’ve heard of making homemade baking powder by mixing 2 parts cream of tartar with one part baking soda. Do you think I could sub the store bought baking powder with this homemade version? I haven’t tried it yet. I’d love to hear your thoughts! Thanks!

  70. Barbara P. Turner says

    Katie! I KNEW you’d figure it out sooner or later! You nailed it! THANK YOU! CORNSTARCH! THAT’s THE BINDER!
    I’ve used it for a lot of recipes but always was afraid to use it in brownies but you figured it out!
    AWESOME! I”ve raved about your recipes to friends and I use them alllll the time! I personally love the Black Bean Brownies. My little granddaughter? Not so much! LOL I got her to try one, “Gramma! What did you put in these?!” “Well they’re Black Bean Brownies!” “Really! For me, can you please use the fudgy box brownies – DH label. Oh well! She’s 8. Very picky. Chicken nuggets, strawberries, bananas, apples and peanut-butter spread on the peeled wedges, smoothies, mac n cheese, you know the drill. She’ll grow. LOL Thanks again! You’ve got this!

  71. twinkle kumawat says

    Baking people are happy. I think is a fantastic idea for planning good food in sweet, Baking your ideas to life.

  72. Angelica says

    What kind of oil did you use for the brownies? Not sure why but my brownies definitely came out like fudge. Still delicious, but not brownies lol.

    • Jason Sanford says

      A neutral oil like sunflower, canola, or melted coconut – just put them in the fridge overnight and they firm up perfectly while staying fudgy! Let me know how that goes!

      • Angelica says

        Thanks, Jason! I used coconut oil, but the texture of the brownie came out as fudge, not at all fluffy like a brownie lol. Wondering if I screwed something else up then. I am going to give this another try in the coming weeks! 🙂

  73. Jenniffer says

    Thank you for an easy to follow recipe. I actually made this recipe because of the great reviews. I was a little skeptical as I have tried making brownies in the past and the steps from other blogs were confusing. Thank you for not skipping baby steps for beginners like me.

    The brownie mixture turned delicious! Do I want for the pan to cold down before putting it in the refrigerator or do I out it right away?

  74. Sherry says

    These brownies were absolutely delicious! I used flaxmeal. I turned up the oven to 350 and baked for an additional 10 mins. Didn’t need to refrigerate. For the frosting, I melted about 3/4c chocolate chips, 1/4c powdered sugar, and 2-3 Tbsp coconut oil. Overall, these were amazingly velvety, with just the right amount of sweetness. I can say they’re the best brownies I’ve ever had, vegan or otherwise.

  75. C says

    MILK is not a vegan ingredient. I’m guessing that the almond or rice versions aren’t going to bind with the dry ingredients in the same way; so these brownies aren’t really vegan at all.

    • Jason Sanford says

      Katie is a vegan and has been for over a decade, and all the recipes on her website have been tested with nondairy milk. So rest assured, this recipe does indeed work with different types of vegan milk (which is not a binder in any case, that would be the cornstarch or flax in this recipe).

  76. Lamis says

    Very yummy and filling! My little sister didn’t like it, she said it wasn’t “sugary enough” but that’s the aim! Healthy filling and yummy!

  77. Mimi says

    Thanks for this recipe. It looks great, and I am planning to make it. I have a couple of questions:

    1. Are you saying to put the glaze on after the brownies are fully cooled?

    2. One of the people who will be eating these is allergic to coconut. Can I make the frosting/glaze with plain ol’ vegetable oil?

    • CCK Media Team says

      Yes frost afterwards. We haven’t tried vegetable oil so can’t say, but you can simply frost them with melted chocolate chips if you’d prefer 🙂

  78. Alzbeta says

    I think 1 cup of cocoa powder was too much. The powder overflavoured sugar and mine were not sweet enough. Also I think it’s too much oil, I could taste it. Are the ingredients correct?

    • CCK Media Team says

      Hi! Ingredients are definitely correct because it already has over 200 reviews so there definitely isn’t a typo. But I’d love to help troubleshoot yours – what specific ingredients did you use? The more specifics you can give,the better.

      • Alzbeta says

        I followed each measurement as instructed. I even used American cup size considering I live in the UK. Here are my ingredients:
        Alpro soya milk unsweetened
        Organic virgin coconut oil
        Dr Oetker Madagascan vanilla extract
        Allinsons Wholewheat flour
        Organic cocoa powder (Real Food Source)
        fine sea salt
        ½ cup Organic coconut palm sugar
        ⅓ cup pure cane caster sugar (Trade Aid)
        Organic flaxseed powder/flaxmeal (Real Food Source)

        My family and I had a bite and the rest ended up in the bin.
        By the way, a cup of cocoa powder is around 120g, a cup of flour is 125g, the amount of sugar is not even a cup. Sorry but that’s not a correct ratio as cocoa powder has a very strong flavour. I used a different vegan brownies recipe after this disaster, used much less cocoa powder, more sugar, less oil and they’re great, neither astringent/bitter, nor too sweet.

        • CCK Media Team says

          Hi, I’m not sure why you would use 120g cocoa powder, because 1 cup of cocoa is only 80g. So yes, yours would definitely not taste right if you added more cocoa than is called for in the recipe.

          • Alžbeta says

            And what cup exactly you mean? The US cup is 120g by any measurement concertino website, Canadian cup or metric cup are different sizes. I’ve just decided not to use American recipes as your cup measurements is not accurate. Metric or Imperial measurements are much easier to follow and digital kitchen scales don’t make me worried and waste ingredients.

          • CCK Media Team says

            I’m not sure what the website is that you’re referencing, but if you weigh 1 cup of cocoa powder, it will read 80g. Katie’s measurements are accurate, but of course you can choose to not make her recipes if you’d prefer a site that gives measurements in non-American terms. We use American cups and measurements because that is what Katie personally cooks with.

  79. Alexandra Colacito says

    So which is better– cornstarch or flax? Flax is healthier — I’d rather use it unless the cornstarch tastes better.

  80. Zel says

    Tried these out last night and absoltely love them! I left them over night as recommended, and this morning ended up with lovely fudgey squares if brownie! They tasted very much like the sainsbury’s brownie bites in the cartons, great success and will be trying again 😀
    I love that the ingredients were common!

  81. Dana says

    Oh my… I made these last night, popped them in the fridge overnight, and this morning I had the tastiest brownies ever. Oh boy. I do love the rich cocoa-ness of them, and mine weren’t super sweet, so they’ll go nicely with a dollop of ice cream! 🙂 So easy to make, and so delicious – they won’t last long! Thank you for an amazing recipe! ♥

  82. Cheryl Howard says

    Very rich and fudgy brownies. I think mine were just a touch under done, b/c they were pretty gooey still even after chilling in the fridge overnight. There were no complaints from the kid though! I was happy to find a vegan recipe with ingredients I already had.

  83. Judith says

    This has to be the most indulgent chocolate brownies ever! Foolproof recipe, so easy even I managed it. They’re ery mosit. very chocolate-y and get better eac of the few days I’ve managed to keep them in my fridge.

  84. Jean says

    Hi, this recipe looks delicious! What’s the purpose of keeping them stored in the fridge; is it to keep their structure? I’d love to make these for a cookie exchange at work but I don’t want them to be ruined if they sit at room temp for too long. Thanks!

  85. Sophia says

    Hi these looknamazing. Two questions
    1. Does the gluten free flour need xantham gum to be in it because I’m allergic to it. I prefer the ap gf’s without it.

    2. Also allergic to flax and corn starch, could I use ground chia seeds as a sub?

  86. Sandy says

    Hello, I am an Italian girl, passionate about American sweets; I love brownies, these are simple, tasty and especially vegan, thanks for the recipe.

  87. CeeGee says

    These turned out super fudgy and ridiculously chocolatey! Absolutely everything I love in a brownie!! Have to say my brownie servings were a little more generous so my yield was certainly less than 30 😀

    • CCK Media Team says

      Milk of choice in Katie’s recipes means whatever milk you wish to use. Katie likes almond milk or coconut milk, but soymilk, macadamia milk, oat milk, etc. are also fine to use. (All of the recipes on this site can be vegan, because she’s been a vegan for close to 20 years.)

  88. Leslie says

    These are hands down the best vegan brownie recipe. I’ve been a vegan for over five years and have tried dozens of vegan brownies from blogs and cookbooks, and so I feel like I am the expert on them now 😂😂. Seriously, this is the one.

  89. Jessica says

    Mine came out raw. Not undercooked appearance but when cooled they are soft and gooey like they never fineshed baking. 9×14 glass pan over at 375 for 25 minutes let sit in cool car for 4 hrs and came out to grab for coworkers and the middle was raw and not set and the edges appear cooked but are extremely soft and sunken. It’s going to have to go back into the oven for another 20 minutes at 350 later and sit in fridge over night. Unfortunately my coworkers will not get to eat them.

    It might be a mistake i made. I use water instead of my usual almond milk since i was out. And I always add 1/4 cup of corn starch and today i used 2T and gluten free flour and it came out quite raw.

    Will redo and update. But i have always had an issue with the cooking of this and needed to do cook at higher temp and for longer. I suggest electric ovens at 375 for 35-45 minutes.

    • CCK Media Team says

      Hi Jessica, we highly recommend letting them sit overnight. Like the instructions say, the taste and texture are both much better! By letting them sit, they are able to still be fudgy without being overcooked.

  90. Amrita says

    I have tried many of your recipes & they always turn out excellent. Been looking for a vegan brownie recipe for a friend & I came across this. Can’t wait to make it. Thank you so much Katie. You are a life saver. My all time fav recipe of yours is 100cal chocolate cake recipe.

  91. Larissa says

    5 stars
    Oh man this recipe is fabulous! You’d never know they are vegan brownies and not something full of eggs and butter and sugar!

    • CCK Media Team says

      5 stars
      Hi! In America they are two different things. But apparently, according to google, “cornstarch” in America is the same thing as “cornflour” in Australia. So the answer is that, if you’re buying it in Australia then yes you can sub cornflour. But for readers in America, cornflour and cornstarch are two different products. Super confusing!

  92. Lauren says

    5 stars
    I made these brownies for a friends birthday party who is vegan. It was the first time I made brownies without eggs and I didn’t know what to expect. These came out better than expected and my friend loved them!

  93. Rachel says

    Tasty but they seemed very underbaked even after leaving them in the fridge overnight. The recipe says to bake at 330…is that correct? Was it supposed to be 350? Wondering if that may have been the problem

    • CCK Media Team says

      Hi! You can definitely do 350 for firmer/cakier brownies. We like ultra soft and fudge-like brownies so we use the lower temperature.

  94. Jessie says

    5 stars
    A little background… When I married my husband, I learned how to cook. I learned to make just about everything from scratch, from bread to egg noodles to even my own seasonings and alcohol. And my husband has always been very impressed with my food, but the one thing he said I couldn’t do was make brownies. “Not like grandma,” he said. “There’s a technique,” he said. “It HaS tO bE tAuGhT bY a GrAnDmA,” he said. Well, I called him at work today to tell him his grandma can sit down, because I did it. I made brownies that are way, way better than his grandma’s. I followed the recipe exactly, except that I used butter for the frosting instead of coconut oil, because he doesn’t like coconut. And I added a little bit of powdered sugar to the frosting because it tasted bitter and I panicked. But I am beyond elated right now. I’ve never had a single recipe from you go wrong, ever. Whether I follow them exactly or not, they always turn our great. So I confidently doubled this batch, but now I’m having regrets. They’re very dangerous to keep in the house. Katie, you are the awesome in the awesome sauce! You may have very well saved my marriage! LOL Thank you!!!

  95. Marie says

    5 stars
    I’ve made these so many times for my daughter who is vegan, but this post really needs a ‘Jump to recipe’ feature. I don’t need to read the preamble again, don’t want to watch a video of how to make them – I just want the print recipe and to get on with it.
    There was such happiness on Christmas Day when I put out the desserts and my daughter discovered that the brownies and the salted caramel ice cream were vegan so she had more options than the fruit platter. 🙂

  96. Ron says

    5 stars
    I am not vegan or gf however my daughter is gf and 2 cousins are vegan, made these last week and used gf flour in a 8×8 pan and were great HOWEVER they had a heavy cocoa taste so I made a frosting using 1/2 cup peanut butter
    2 cups powdered sugar
    Almond vanilla milk as needed
    Beat with beaters till smooth.
    We all loved them and cousins who were vegan for over 5 years said best ever, I liked them too.

  97. Amber says

    5 stars
    My 7 year old is gluten, dairy and egg free, for his 7th birthday he requested brownies. I tried multiple brownie recipes that turned out Nothing like brownies. I should have started with CCK first! These rich and gooey, fudge like brownies were Awesome! I did an 8×8 with the chocolate chips! Thank you Katie!

  98. Heather M Johnson says

    I noticed you have two vegan brownie recipes; one with milk and one with water. Is one an updated version? Do you prefer one recipe over the other? The sweet potato brownies and chocolate pudding are new favorites for me as I work to eat healthier versions of my most loved homemade desserts. Thank you, Katie!

    • CCK Media Team says

      Hi! This is the updated version of the vegan brownie recipe but we do also have a similar older recipe (tinder brownies) that makes deeper brownies and they are equally good!

  99. Lakita B says

    Hi there! If you double this recipe and bake it in a 9×13 pan, will this produce thicker brownies and how long should those cook? I need to make several batches for a large group of people and I wanted to check before getting started. Thanks!

  100. Catherine Williams says

    5 stars
    I made this recipe with two substitutions and two additions. I used Raw Organic Cacao Powder for all the chocolate, I substituted Arrow Root for Corn Starch and I added chopped walnuts and a chopped up Dark Chocolate bar instead of chocolate chips. I used a square glass baking dish that was slightly larger than 8″x8″, so I baked at 330 degrees for 24 minutes, cooled then refrigerated. When I cut into these brownies, it was apparent that the mix was NOT completely cooked in the center. I live at 6500 feet elevation and there needs to be some alteration of temperature or timing or both. I put the dish into the microwave at HIGH for 8 minutes and when inserting a toothpick it came out clean, so once cooled, I again refrigerated the brownies. The texture upon cutting these brownies was OK, but they were not chocolatey enough nor sweet enough. So I think I will add more Cacao powder and add some Stevia to enhance the sweetness. I’m not sure if I should bake longer at 330 degrees, so I will have to experiment next time. Maybe using a larger dish would make the brownies shorter/thinner and perhaps they would cook more thoroughly. I just wanted high altitude bakers to beware that this recipe may take some tweaking to get it just right.

  101. Rally says

    5 stars
    I’m going to make these for work and I was wondering if I could use bananas to substitute the eggs, instead of cornstarch/flax? Bananas are used in pancakes instead of eggs so I’m hoping this will work. Fingers crossed I don’t mess it up lol!

  102. Alexandra Benedetto says

    5 stars
    These brownies hit my right in my sweet tooth! I followed the instructions exactly and they’re other worldly. I used a 9x 9, took them out of the oven at EXACTLY 16 minutes and they’re perfection! I have ADHD so there was no way in hell these were gonna be refrigerated overnight. I dove in when they were completely cooled and I can assure you, these brownies will be baked over and over again! Best part? I always have these ingredients in my pantry!

  103. Allie says

    Is it possible to use all Dutch process cocoa in this recipe, or is the regular cocoa necessary for helping the baking powder to leaven or to improve flavor? Thanks!

  104. Mika says

    Made these, popped them in the oven… and realized I forgot the cornstarch. 😅 Will they still be good? Or have I forgotten the magic ingredient?

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