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These are the absolute BEST Vegan Brownies you will ever taste, and I promise, no one will even know they are vegan! If you’ve been looking for a rich, decadent brownie that doesn’t rely on black beans or expensive egg replacers, this applesauce-based recipe is a total game-changer. They are incredibly fudgy, intensely chocolatey, and made in just one bowl without a mixer. It’s the perfect crowd-pleaser dessert for everyone, regardless of their diet!
This easy, one-bowl vegan brownie recipe yields 16 servings and is made without eggs, using applesauce as a binder. The recipe features a rich, fudgy texture achieved with a blend of oil, melted chocolate, and cocoa powder. Baked in a 9×9-inch pan for 25–28 minutes, these brownies can also be made gluten-free.
I like to keep a few vegan dessert recipes up my sleeve because you never know when you might be making dessert for someone following a vegan diet. The first time I made this applesauce brownies without eggs was several years ago for a school cookie exchange I organized for the teachers. I wanted to make sure everyone would enjoy the exchange so made a batch of these fudgy brownies. Since then, they’ve been my go-to when I need a chocolatey vegan treat!
The secret to the perfect vegan brownie is all about the moisture-to-fat ratio. While many plant-based recipes can be dry or crumbly, using unsweetened applesauce provides a natural binding agent and a level of moistness that mimics a traditional egg-heavy brownie. By combining high-quality melted chocolate with cocoa powder, we create a deep, complex flavor profile that satisfies even the most hardcore chocolate lovers.
Ingredients in Vegan Brownies
- Vegetable oil – This is the fat needed to make nice and fudgy brownies. While traditional brownies use melted butter, that’s not vegan, so we’re using vegetable oil. You can also use coconut oil.
- In vegan baking, applesauce acts as a structural substitute for eggs because of its high pectin content. Pectin is a natural fiber that helps bind the flour and fats together, preventing the brownies from falling apart. For the best fudgy texture, use 4 ounces (about 1/2 cup) of unsweetened applesauce; the lack of added sugar in the sauce allows the natural cocoa flavors to remain the focal point of the recipe.
- Another vote for applesauce: no expensive ingredients, and I always have it in my pantry.
- This recipe utilizes a double chocolate approach by using both cocoa powder and melted unsweetened chocolate. The melted chocolate provides the fatty mouthfeel that is often missing in dairy-free desserts, while the chocolate chips added at the end provide pockets of gooey sweetness. Ensure your chocolate chips are certified vegan to maintain the integrity of the recipe.
- You can use regular unsweetened cocoa powder or Dutch process cocoa.
- All-purpose flour is what is called for in this recipe, but it’s easy to make these gluten free flour. I like to use Bob’s Red Mill Gluten-Free 1:1 AP Flour (in the light-blue bag!).
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Applesauce Brownie Tips
- If you’re not used to vegan baking like me, be sure the ingredients you purchase are actually vegan. Things like chocolate chips and baking chocolate might not be – so check the labels.
- Because vegan brownies lack the protein structure of eggs, they can easily be over baked, resulting in a dry crumb. To achieve a professional fudgy result, pull the brownies from the oven the moment they lose their glossy sheen and the center no longer looks wet. They will appear slightly underdone, but they will continue to firm up as they cool in the pan, locking in that signature dense texture.
- I often line my pan with foil but you can also use parchment paper.
- Make Cosmic Brownies vegan by using this brownie recipe.
Vegan Brownies Recipe
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Ingredients
- ½ cup (118ml) vegetable oil
- 1 ½ cups (300g) granulated sugar
- 1 tablespoon vanilla
- ½ cup (20g) unsweetened cocoa powder
- 4 ounces (113g) unsweetened applesauce, (about ½ cup)
- 2 ounces (57g) unsweetened chocolate, , melted
- 1 teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 cup (170g) semi-sweet chocolate chips, (Vegan ones, to keep it vegan)
Instructions
- Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
- Stir together oil and sugar. Stir in vanilla, cocoa, and applesauce. Add melted chocolate and salt, stir until smooth. Slowly stir in flour. Add chocolate chips.
- Pour into prepared pan and bake 25-28 minutes. Cool before cutting.
- Top with a sprinkling of powdered sugar for a pretty presentation!
Notes
- If you’re not used to vegan baking like me, be sure the ingredients you purchase are actually vegan. Things like chocolate chips and baking chocolate might not be – so check the labels.
- Don’t over bake the brownies – you want a rich fudgy texture. They should just lose their glossy sheen and not look wet in the center when they’re done.
- I often line my pan with foil but you can also use parchment paper.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Vegan Brownies
- Combine the oil and sugar in a large bowl. Add the vanilla, cocoa, applesauce, melted chocolate and salt and stir.
- Slowly add the flour and then fold in the chocolate chips.
- Bake the brownies in a preheated 350 degree oven for 25 to 28 minutes – cool them in the pan before slicing.
- I also like to dust the cooled brownies with some powdered sugar for a pretty presentation.
FAQs
Store these in an airtight container for up to 3 days or freeze them for up to 3 months.
I wouldn’t consider these healthier, with all the sugar, but they do have a better oil and applesauce, so they’re good if you’re following a vegan diet.
Not at all! The applesauce is used purely for moisture and binding. Once baked with the cocoa and melted chocolate, the apple flavor completely disappears, leaving you with pure chocolate goodness.
You can easily substitute the all-purpose flour with a 1:1 gluten-free baking flour (like Bob’s Red Mill) to make these brownies gluten-free.
Crackly tops on brownies are usually the result of a specific reaction between eggs and sugar. Since this is an egg-free recipe, the top will be smooth and fudgy rather than papery and crisp.
Keep them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They are actually even fudgier when eaten cold!
The brownies are very, very oily and seem to not be done Baked them for 28 minutes. Oven thermometer said 350 degrees. Used whole wheat flour and some brown sugar as was short on granulated sugar but that shouldn’t make a difference. Hmmm….
Whole wheat flour can for sure make a difference in baking (the sugar sub won’t matter)
They have an amazing taste but they keep falling apart and are a bit too moist. What should i do to fix this? Reply quick please!! I have a date in two hours and need three batches done before tomorrow!!
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