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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
Video
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.
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!
Just to clarify the comments about sugar, it is true that most sugar is not considered vegan due to the high percentage of sugar refined using bone char (usually cow bones). Because it is not known whether particular sugar was processed this way, vegans avoid regular sugar. To be sure sugar is not processed this way, vegans (or people who do not like the idea of cow bones being in their sugar) can buy sugar labeled organic, raw, turbinado, evaporated cane juice or simply vegan sugar. So it does not make sense to say the recipe is “not vegan.” It depends what specific ingredients you use. A vegan person would look at the recipe and make it with vegan sugar and vegan chocolate chips (yes, due to the sugar, strict vegans wouldn’t use the Ghiradelli chips). Enjoy Life makes vegan chocolate chips (also free of major allergens minus soy) as does Whole Foods 365 brand. There are also other brands available at Whole Foods, health stores or online. Major grocery stores now carry many more natural products as well.
I commend you on your thoughtfulness in providing the teacher a gift she can enjoy!
Thank you for the clarification Sarah! I’ll keep it in mind for sure next time I bake vegan!
Firstly, I just want to point out that these are not truly vegan brownies, because of the sugar. Animal bones are used in the process of making normal sugar that the average family uses. However, I was making these because there are several dairy allergies in my home, and I really wanted to make something chocolatey and delicious for the kids. These were PERFECT. I’ve made them twice, once with the normal amount of sugar and once with only one cup. I definitely prefer it with a bit less sugar, but only because then I can eat so many more! I also added in a little bit more applesauce. The centre is so chewy and soft, without feeling like dough. It’s perfect. My family couldn’t even tell they were “vegan” (sans the sugar)! 🙂
I had no idea that sugar wasn’t vegan!! Thanks for letting me know. I’m totally craving these brownies!
These are in the oven now. I made them gluten free though. Can’t wait to try them
Enjoy! Let me know how they are gluten free!
Hi I just looke at your sight for the first time the other day. I’m making a vegan brownie for a restaurant I work for and I tried your recipe to get ideas of what a good vegan brownie is like. Something went wrong though and I was wondering when you make them what is the consistency of the batter supposed to look like?
It’s a very thick batter – you have to spread it with your hands instead of pouring. It’ll be dense!
Ok thanks. In the oven now ill let you know.
These look so delicious and i’m making them for a party this weekend.
But i can’t help but ask, doesn’t the chocolate have milk in it? Its so hard to find milk free chocolate at supermarkets.
And i’m sure ghiradelli put milk products in theirs….
Thanks Blanca! I googled a few things and ghiradelli semi-sweet chocolate is supposedly vegan. There is no dairy listed in the ingredients. But, if you’re worried about it, I know that some grocery stores carry a vegan chocolate chip in the healthy food/natural aisle. Or, you can leave them out! 🙂
thanks so much. i know ghiradelli is a little hard to come by over here in aus. and they sell small amounts of dairy free choc for ridiculous prices in the health aisle. a few of the people are lactose intolerant so i want to make them something that they don’t have to miss out on. i’ll just keep my hunt on for chocolate!
Just a quick thing about the Ghiradelli Semi Sweet Chips. Check the ingredients to make sure it does not contain Milk Fat. some of their formulas are now containing milk fat that was not there before (the ones on my shelf do not list it. but the package I just bought DOES have milk fat listed, and the front of the package looks the same. Maybe they reformulated?) I am not a Vegan, so makes no difference to me. But i know a lot of people may not know about the change 🙂
Good to know Matt! Thank you for letting me know that. I’ll be sure to check before I bake vegan again!
I’m not sure about semi-sweet chocolate (honestly just never looked it up), but most dark chocolate is actually vegan. I know this because I’m lactose intolerant, and for the past four years it is the only chocolate I have been able to eat.
Good to know!! I figured as much, but I knew for a fact that that one was. 🙂 Thanks so much!
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