BEST Vegan Brownies

4.5 from 2 votes
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Vegan Brownies are so rich and fudgy! These brownies are made with applesauce instead of eggs but you’d never guess – they are just as decadent as regular brownies.

BONUS: you only need one bowl to make them and you can also make them gluten-free.

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Egg free brownies

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. So, while I might not do vegan baking on a regular basis, I do have a few recipes I pull out when I need them. Case in point: vegan brownies. They’re rich, they’re fudgy, they’re SO GOOD. You’d never guess that they’re made with applesauce instead of eggs.

The first time I made this vegan brownie recipe 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!

Vegan brownie squares

What’s in Vegan Brownies?

They are made with a lot of the same ingredients as regular brownies with a few key exceptions. 

Traditional brownies have a rich and fudgy texture which is created by the butter and eggs in the batter, which, of course, aren’t vegan ingredients. The good news is you can achieve that same brownie texture using applesauce and oil instead. And it really works! 

So, instead of using eggs in brownies you can use applesauce – this is great for people who have egg allergies, too.

No-Egg Brownie Ingredients

  • Vegetable oil
  • Granulated sugar
  • Vanilla
  • Unsweetened cocoa
  • Unsweetened applesauce
  • Melted unsweetened baking chocolate
  • Salt
  • All-purpose flour
  • Semi-sweet chocolate chips

It’s easy to make these gluten-free, too! I like to use Bob’s Red Mill Gluten-Free 1:1 AP Flour (in the light-blue bag!). 

Vegan brownies step by step

One-Bowl and Three Steps

Preheat your oven to 350°F. Line a 9×9” baking dish with foil and coat it with cooking spray.

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 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.

The best vegan brownies

These Vegan Brownies have the Best Fudgy Texture!

In case you’re wondering – no, you can’t taste the applesauce in the brownies! All it does is magically give the brownies a fudgy texture.

They also have a rich chocolate flavor – a lot of recipes only have cocoa powder, but my recipe has melted chocolate, too, which really amps up the richness. The extra chocolate chips, don’t hurt either!

What I think I love best is that you’d never guess they are vegan. They taste just like regular brownies and that’s not just me – they always get rave reviews. Enjoy!

Vegan brownies recipe

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Vegan Brownies Recipe

You will never know these are egg free brownies! These are still rich and fudgy, but made with applesauce instead of egg – the perfect vegan dessert recipe.
4.5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 9 brownies
Serving Size 1 brownie

Ingredients

  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla
  • 1/2 cup unsweetened cocoa powder
  • 4 ounces unsweetened applesauce (about 1/2 cup)
  • 2 ounces unsweetened chocolate , melted
  • 1 teaspoon salt
  • 1 1/2 cups flour
  • 1 cup 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!

Nutrition Information

Serving: 1brownie | Calories: 477kcal | Carbohydrates: 66g | Protein: 5g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 1mg | Sodium: 264mg | Potassium: 270mg | Fiber: 5g | Sugar: 42g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 4mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword brownies, chocolate, vegan
Vegan brownies collage

You will never know these are egg free brownies! These are still rich and fudgy, but made with applesauce instead of egg – the perfect vegan dessert recipe.

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95 CommentsLeave a comment or review

  1. Made the brownies yesterday – the flavor is very chocolaty and rich but the batter was very thick and the brownies are really dense since the only liquids were 1/2 cup of oil, 1/2 cup of applesauce and 2 oz melted chocolate. I’ll try it again using a hand mixer instead of whisk to see if that helps.

  2. I made these this morning and left out the chocolate and the choc chips. I only used 1 cup sugar (half raw and half caster) and use GF flour with 2 Tbs almond flour. Crunchy on top, chewy inside and super sweet these are great! Easy to make, and even easier to eat.

  3. I just went to buy giradelli choc chips and was reading the ingredients. It actually does contain milk powder and is not vegan. I ooked it up and they used to be vegan, but they are not going away from that. Pls read this Ghirardelli Semi-Sweet Chocolate Baking Chips have long been a favorite “accidentally vegan” treat. But recently, the company quietly added whole milk powder to the ingredients, and the original dairy-free chocolate chips are disappearing from grocery store shelves.

  4. These are pretty good! Even better than many of the normal recipes I’ve tried. Mine where a little bit too sweet and they lost their softness the next Dany. Si I am making them with half of the sugar. Let’s see ! Thankyou

  5. These look delish! I’m going to try FYI, Ghiradelli recently changed their recipe (summer 2016) and now the chips are NOT vegan.  I wrote them a sad little note….

  6. Hi, just made the recipe – the batter seemed incredibly thick when I made it so had to add quite a bit of soya milk just to make it stirable! It was so thick, the mixture didn’t actually move during baking from how I spread it.. However because I’m English and had to use a converter to change from cups to grams, I think something possibly got lost in translation.. Do you know what the correct equivalent amounts may be?

  7. I recently have gone lactose free while nursing my daughter (she has a milk intolerance) and am looking for truly vegan dessert recipes. I just wanted to mention that milk is an ingredient in semi-sweet chocolate chips. It’s hidden in everything. 🙁

  8. Hi, i just got them into the oven! but they’ve been there like for 30 min now, and they seem a little splashy, is it normal? im not used to bake, so, help? lol

    1. They’re still wet looking? Did you make any substitutions? And your oven temp is correct (do you have an oven thermometer?)