11 Plant-Based Brownies That Will Satisfy Any Craving
Craving rich, fudgy brownies but want to keep things plant-based? These vegan brownie recipes deliver all the chocolatey goodness you love without any animal products.
From quick microwave treats to decadent avocado creations, these recipes prove that vegan desserts can be just as indulgent and satisfying as traditional ones.
01. Quick Microwave Mug Brownie
Single-serving chocolate brownie ready in just one minute using your microwave. Perfect for those late-night sweet cravings when you need dessert immediately.
Ingredients: 3 tablespoons all-purpose flour, 2 tablespoons cocoa powder, 2 tablespoons sugar, 2 tablespoons non-dairy milk, 1 tablespoon vegetable oil, pinch of salt, 2 tablespoons vegan chocolate chips.
How To Make Quick Microwave Mug Brownie
1. Grab a microwave-safe mug and whisk together flour, cocoa powder, sugar, and salt until no lumps remain. Make sure your mug is large enough to prevent overflow during cooking.
2. Add non-dairy milk and vegetable oil to the dry ingredients, stirring vigorously until you have a smooth, thick batter. The consistency should be similar to cake batter but slightly thicker.
3. Fold in chocolate chips, distributing them evenly throughout the batter for pockets of melted chocolate in every bite.
4. Microwave on high for 60-90 seconds, watching carefully to prevent overflow. The brownie is done when the top looks set but still slightly moist. Let cool for 2 minutes before enjoying with a spoon.
02. Gluten-Free Dark Chocolate Brownies
Rich, fudgy brownies that are both vegan and gluten-free without sacrificing flavor. Overripe bananas and coconut milk create incredible moisture and decadence.
Ingredients: 1½ cups gluten-free flour blend, ¾ cup cocoa powder, 1 cup sugar, 2 ripe bananas, ½ cup canned coconut milk, ⅓ cup coconut oil, 1 teaspoon vanilla extract, ½ teaspoon baking powder, ½ teaspoon salt, ½ cup dark chocolate chips.
How To Make Gluten-Free Dark Chocolate Brownies
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. Mash bananas in a large bowl until completely smooth with no lumps remaining.
2. Whisk melted coconut oil, coconut milk, and vanilla extract into the mashed bananas until well combined. The mixture should be creamy and uniform in color.
3. In a separate bowl, sift together gluten-free flour, cocoa powder, sugar, baking powder, and salt. This prevents clumping and ensures even distribution of ingredients.
4. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Fold in chocolate chips for extra richness.
5. Pour batter into prepared pan and smooth the top with a spatula. Bake for 28-32 minutes until edges are set but center still looks slightly underbaked for the perfect fudgy texture.
03. Triple Coconut Brownies
Tropical-inspired brownies featuring coconut oil, coconut milk, and shredded coconut. This chocolatey treat combines rich cocoa with sweet coconut flavors beautifully.
Ingredients: 1½ cups all-purpose flour, ¾ cup cocoa powder, 1 cup brown sugar, ½ cup melted coconut oil, ½ cup canned coconut milk, ½ cup shredded coconut, 1 teaspoon vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt.
How To Make Triple Coconut Brownies
1. Preheat oven to 350°F and grease a 9×9 inch baking pan with coconut oil. In a large mixing bowl, whisk together melted coconut oil, coconut milk, brown sugar, and vanilla until smooth and creamy.
2. Sift cocoa powder, flour, baking powder, and salt into the wet ingredients. Mix gently until just combined, avoiding overmixing which can make brownies tough and dense.
3. Fold in shredded coconut, distributing it evenly throughout the batter for consistent coconut flavor and texture in every bite.
4. Spread batter evenly in prepared pan and bake for 25-30 minutes until a toothpick inserted in center comes out with a few moist crumbs. The top should look set but not completely dry.
5. Cool completely in the pan before cutting into squares. I recommend chilling for 30 minutes for cleaner cuts and better texture.
04. Secret Avocado Brownies
Incredibly fudgy brownies with a surprising secret ingredient that adds natural richness. Ripe avocado replaces butter and eggs while keeping the chocolate flavor front and center.
Ingredients: 1 large ripe avocado, 1½ cups all-purpose flour, ¾ cup cocoa powder, 1 cup sugar, ½ cup non-dairy milk, ⅓ cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt, ½ cup vegan chocolate chips.
How To Make Secret Avocado Brownies
1. Preheat oven to 350°F and line an 8×8 inch pan with parchment paper. Mash avocado in a large bowl until completely smooth with no green chunks visible – this is crucial for the best texture.
2. Whisk non-dairy milk, maple syrup, and vanilla into the mashed avocado until the mixture is creamy and uniform. The avocado should be completely incorporated.
3. In another bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until well combined and no lumps remain.
4. Gently fold dry ingredients into the avocado mixture until just combined, then fold in chocolate chips for extra decadence.
5. Pour into prepared pan and smooth the top. Bake for 30-35 minutes until edges are firm but center still feels slightly soft when gently pressed.
6. Cool completely before cutting – these brownies actually improve in texture after cooling and are even better the next day.
05. Silken Tofu Chocolate Brownies
Moist, perfectly structured brownies using silken tofu for incredible texture. The neutral-flavored tofu creates brownies that hold together beautifully while staying fudgy.
Ingredients: 12 oz silken tofu, 1½ cups whole wheat flour, ¾ cup cocoa powder, 1 cup sugar, ⅓ cup olive oil, 2 teaspoons vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt, ¾ cup dark chocolate chips.
How To Make Silken Tofu Chocolate Brownies
1. Preheat oven to 350°F and grease a 9×9 inch baking pan. Blend silken tofu in a food processor until completely smooth and creamy with no lumps – this step is essential for proper texture.
2. Add olive oil and vanilla extract to the processed tofu, blending again until well incorporated and the mixture looks uniform and glossy.
3. In a large bowl, whisk together whole wheat flour, cocoa powder, sugar, baking powder, and salt until evenly combined.
4. Pour the tofu mixture into the dry ingredients and stir gently until just combined – don’t overmix or the brownies will become dense and chewy.
5. Fold in chocolate chips for extra richness, then spread batter evenly in the prepared pan using a spatula.
6. Bake for 32-38 minutes until the top looks set and a toothpick comes out with just a few moist crumbs attached for the perfect fudgy consistency.
06. Date-Sweetened Fudgy Brownies
Naturally sweetened brownies using Medjool dates and avocado for incredible richness. These gluten-free, nut-free brownies satisfy every chocolate craving while being surprisingly healthy.
Ingredients: 12 pitted Medjool dates, 1 ripe avocado, ¾ cup cocoa powder, ½ cup gluten-free oat flour, ⅓ cup maple syrup, 2 tablespoons coconut oil, 1 teaspoon vanilla extract, ½ teaspoon baking soda, ¼ teaspoon salt.
How To Make Date-Sweetened Fudgy Brownies
1. Preheat oven to 350°F and line an 8×8 inch pan with parchment paper. Soak dates in hot water for 10 minutes to soften, then drain completely.
2. Process softened dates in a food processor until they form a smooth paste with no chunks remaining. Add mashed avocado and blend until creamy and uniform.
3. Add maple syrup, melted coconut oil, and vanilla to the date-avocado mixture, processing until completely smooth and well combined.
4. In a bowl, whisk together cocoa powder, oat flour, baking soda, and salt. Add dry ingredients to the food processor and pulse just until combined.
5. Spread batter evenly in prepared pan and bake for 22-26 minutes until edges are set but center still looks slightly underbaked for maximum fudginess.
07. Pumpkin Swirl Brownies
Fall-inspired brownies with rich chocolate base and cinnamon-spiced pumpkin swirl. The beautiful marbled pattern makes these brownies as gorgeous as they are delicious.
Ingredients: 1½ cups all-purpose flour, ¾ cup cocoa powder, 1 cup sugar, ½ cup non-dairy milk, ⅓ cup vegetable oil, ½ cup pumpkin puree, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon baking powder, ½ teaspoon salt.
How To Make Pumpkin Swirl Brownies
1. Preheat oven to 350°F and line a 9×9 inch pan with parchment paper. In a large bowl, whisk together ¾ cup sugar, non-dairy milk, oil, and vanilla until smooth.
2. In another bowl, combine flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients, mixing until just combined for the chocolate base.
3. For the pumpkin swirl, mix pumpkin puree with remaining ¼ cup sugar, cinnamon, and nutmeg until smooth and well spiced.
4. Pour chocolate batter into prepared pan and smooth evenly. Drop spoonfuls of pumpkin mixture over the chocolate batter in a random pattern.
5. Use a knife to create swirl patterns by dragging it through both batters in figure-eight motions, creating beautiful marbled designs.
6. Bake for 28-32 minutes until edges are set and a toothpick comes out mostly clean with just a few moist crumbs.
08. Classic Pantry Brownies
Simple, foolproof brownies made with everyday pantry ingredients you likely have on hand. These reliable brownies deliver rich chocolate flavor and perfect fudgy texture every time.
Ingredients: 1½ cups all-purpose flour, 1 cup cocoa powder, 1½ cups sugar, ½ cup vegetable oil, ¾ cup water, 2 teaspoons vanilla extract, 1 teaspoon baking powder, 1 teaspoon salt, ½ cup vegan chocolate chips.
How To Make Classic Pantry Brownies
1. Preheat oven to 350°F and grease a 9×13 inch baking pan with oil or cooking spray. In a large mixing bowl, whisk together sugar, oil, water, and vanilla until well combined.
2. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt to eliminate any lumps and ensure even mixing.
3. Gradually add dry ingredients to wet ingredients, stirring until just combined – don’t overmix or brownies will be tough instead of tender.
4. Fold in chocolate chips for extra richness, then pour batter into prepared pan and spread evenly with a spatula.
5. Bake for 25-30 minutes until edges are set and center springs back lightly when touched. A toothpick should come out with a few moist crumbs for perfect texture.
09. No-Bake Raw Brownies
Incredibly simple three-ingredient brownies that require no baking at all. These raw treats satisfy chocolate cravings while being naturally sweetened and packed with wholesome ingredients.
Ingredients: 2 cups pitted dates, 1½ cups raw almonds, ½ cup unsweetened cocoa powder, pinch of salt, 2 tablespoons water if needed.
How To Make No-Bake Raw Brownies
1. Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal. Process almonds in a food processor until they form a coarse meal but aren’t completely powdered.
2. Add dates to the processor with the ground almonds and pulse until dates are chopped and mixture starts to stick together when pressed.
3. Add cocoa powder and salt, processing until the mixture forms a cohesive dough that holds together when squeezed. Add water one tablespoon at a time if mixture seems too dry.
4. Press mixture firmly and evenly into prepared pan using your hands or the bottom of a measuring cup to create a compact, even layer.
5. Refrigerate for at least 2 hours until firm, then lift out using parchment overhang and cut into squares. Store covered in refrigerator for best texture.
10. Peanut Butter Fudge Brownies
Rich chocolate brownies loaded with creamy peanut butter for the ultimate indulgent treat. These brownies taste like a cross between fudge and peanut butter cups.
Ingredients: 1½ cups all-purpose flour, ¾ cup cocoa powder, 1 cup sugar, 1 cup natural peanut butter, ½ cup non-dairy milk, ⅓ cup vegetable oil, 2 teaspoons vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt, ⅓ cup peanut butter chips.
How To Make Peanut Butter Fudge Brownies
1. Preheat oven to 350°F and line a 9×9 inch pan with parchment paper. In a large bowl, whisk together peanut butter, non-dairy milk, oil, and vanilla until smooth and creamy.
2. In another bowl, combine flour, cocoa powder, sugar, baking powder, and salt, whisking until no lumps remain.
3. Add dry ingredients to the peanut butter mixture, stirring gently until just combined – the batter will be thick and rich.
4. Fold in peanut butter chips for extra bursts of nutty flavor throughout the brownies.
5. Spread batter evenly in prepared pan and bake for 30-35 minutes until edges are set but center still looks slightly underbaked.
6. Cool completely before cutting – these brownies are even better after chilling in the refrigerator for an hour, which enhances their fudgy texture.
11. Creamy Avocado Peanut Butter Brownies
Wholesome brownies combining creamy avocado and natural peanut butter for incredible richness. Whole wheat flour adds nutrition while maintaining the perfect chewy brownie texture.
Ingredients: 1 large ripe avocado, ¾ cup natural peanut butter, 1½ cups whole wheat flour, ½ cup cocoa powder, ¾ cup brown sugar, ⅓ cup non-dairy milk, 1 teaspoon vanilla extract, 1 teaspoon baking powder, ½ teaspoon salt.
How To Make Creamy Avocado Peanut Butter Brownies
1. Preheat oven to 350°F and grease an 8×8 inch baking pan. Mash avocado in a large bowl until completely smooth with no green chunks visible.
2. Add peanut butter to mashed avocado and mix until well combined and creamy. The mixture should be uniform in color and texture.
3. Stir in brown sugar, non-dairy milk, and vanilla extract until the wet ingredients are completely incorporated and smooth.
4. In a separate bowl, whisk together whole wheat flour, cocoa powder, baking powder, and salt until evenly combined.
5. Fold dry ingredients into the avocado-peanut butter mixture until just combined, being careful not to overmix the batter.
6. Pour into prepared pan and smooth the top. Bake for 28-32 minutes until edges are firm and center is set but still slightly soft to touch.
7. Cool completely in the pan before cutting into squares – these brownies actually improve in flavor and texture after sitting overnight covered at room temperature.
Final Thoughts
These plant-based brownie recipes prove that vegan desserts can be just as rich and satisfying as traditional ones. From quick microwave treats to decadent avocado creations, there’s something for every craving.
Experiment with different flavors and ingredients to find your favorites, and don’t be surprised when no one can tell these indulgent brownies are completely vegan.
