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vegan brownies

Vegan Brownies

Crazy Vegan Kitchen
These vegan brownies are truly the BEST brownies ever- No crazy ingredients and perfect every single time! Gooey, fudgy, and with those gorgeous crinkly tops.
5 from 8 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12 Brownies
Calories 195 kcal


  • 1 1/2 oz vegan Chocolate 45 grams, I used 90%
  • 6 tbsp Unsweetened Cocoa Powder
  • 3/4 tsp Instant Espresso Powder
  • 1/2 tsp Sea Salt
  • 1/2 cup Boiling Water 125 grams
  • 1/3 cup Coconut Oil 80 grams, melted
  • 1 1/4 cups Sugar 250 grams
  • 1 tsp Vanilla Extract
  • 1 cup All Purpose Flour
  • 1/8 tsp Baking Powder
  • 3 oz Dark Chocolate 90 grams, chopped into chunks
  • 1/2 cup Walnuts chopped


  • Line an 8x8 inch baking tray with baking paper, and preheat your oven to 180C/350F.
  • In a bowl, combine Cocoa Powder, Unsweetened Chocolate, Espresso Powder, and Sea Salt. Pour boiling water over and whisk until you achieve a smooth and silky chocolate.
  • Add Coconut Oil, Sugar, and Vanilla to the mixture and whisk to combine. Leave to cool for 10 minutes. Once cooled, add Flour and Baking Powder to the mixture and whisk till smooth. Fold in Dark Chocolate Chunks and Walnuts.
  • Pour batter into the lined pan and bake for 22-25 minutes.
  • Remove the brownies from the oven and let cool completely, before slicing and serving.


TO STORE: Brownies will keep at room temperature in a sealed container for up to 1 week. Store them in the refrigerator if you'd like them to keep longer (but doubt it will last that long!).
TO FREEZE: Place brownies in a ziplock bag and store them in the freezer for up to 6 months.


Serving: 1servingCalories: 195kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 6gSodium: 102mgPotassium: 52mgFiber: 1gSugar: 23gCalcium: 12mgIron: 1mg
Keyword vegan brownies, vegan fudge brownies
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