The best vegan brownies and blondies deliver dense, fudgy, buttery squares without a single egg or splash of dairy. This collection gathers 22 plant-based recipes, from deep-chocolate fudge brownies and bean-based bakes to golden vanilla blondies with playful twists. Most come straight from my own kitchen, with a few standout picks borrowed from other food blogs I trust. Every square is fully plant-based and easier to make than you would expect.
How to Choose the Right Vegan Brownie or Blondie
Choose a vegan brownie when you want deep chocolate intensity, and a blondie when you prefer buttery vanilla and caramel notes. From there, match the recipe to your goal: bean-, sweet-potato-, and oat-based bakes add protein and fiber, avocado and banana versions boost moisture naturally, and gluten-free options suit sensitive diets. Think about texture too, since fudgy brownies bake for less time while cakey ones need a few extra minutes. For entertaining, pick a dressed-up option like poached-pear bars; for a quick craving, a five-ingredient blondie wins.
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Rich and Fudgy Vegan Brownies
These deep-chocolate classics deliver dense, glossy, melt-in-your-mouth squares without a trace of eggs or dairy.
The Best Vegan Fudge Brownies
These deeply fudgy vegan brownies live up to their name with a dense, glossy crumb and an intense dark-chocolate hit in every bite. They stay rich and gooey right through the center. Melt the chocolate gently, then let the batter rest for a few minutes before baking so the brownies set up with that signature crackly, paper-thin top.
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Fudgy Vegan Brownies with Shiny Top
The hallmark of these brownies is that coveted shiny, crackly top layered over a soft, fudgy interior no one would guess is egg-free. Each square is rich, chewy, and satisfyingly dense. To coax out the glossy crust, whisk the sugar into the melted chocolate mixture vigorously until fully dissolved before folding in the flour.
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Gluten-Free Vegan Brownies
These fail-proof gluten-free brownies deliver deep chocolate flavor and a dense, fudgy center with no wheat or dairy. They mix in one bowl and stay forgiving enough for nervous first-time bakers. Pull them out while the middle still looks slightly underbaked, then cool them fully in the pan so they set into clean, chewy squares.
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Healthy Nutella Brownies
Swirled with a homemade healthier hazelnut-chocolate spread, these brownies taste indulgent while skipping the refined junk. The Nutella marbled through the batter keeps every bite rich, gooey, and impossibly moist. For the cleanest swirl, dollop the spread over the batter and drag a skewer through in a figure-eight pattern before baking just until the edges pull away.
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Spicy Brownies with Chili-Chocolate
A whisper of chili warms up classic dark-chocolate brownies, building a slow, cozy heat that arrives just after the sweetness. They are decadent, grown-up, and unexpectedly addictive. Start with a small pinch of cayenne or chili powder and taste the batter, since you can always add more heat but cannot take it back once baked.
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Wholesome Veggie- and Bean-Based Brownies
Beans, sweet potato, avocado, and oats sneak extra protein, fiber, and moisture into these satisfying, better-for-you chocolate bakes.
Avocado Brownies
Ripe avocado replaces butter here, lending an ultra-creamy crumb and a glossy, almost truffle-like richness you would never guess was green. Every square is packed with good fats and deep cocoa flavor. Choose avocados that yield to gentle pressure, and mash them completely smooth before folding in the dry ingredients to avoid any green streaks.
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Protein-Power Black Bean Brownies
Blended black beans give these brownies a boost of plant protein and fiber while keeping the texture remarkably moist and fudgy. Nobody will taste the beans, only rich chocolate. Rinse and drain the beans very well, then blitz the batter in a food processor until completely smooth so the brownies bake up silky rather than grainy.
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Fudgy Vegan Black Bean Brownies
Blended black beans form the base of these outrageously fudgy, flourless brownies, delivering a moist, rich crumb and a serious dose of fiber. They taste purely of dark chocolate, never of beans. Blend the batter until completely smooth, scraping down the sides once or twice, so the brownies bake up silky rather than grainy.
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Vegan Gluten-Free Black Bean Brownies
These naturally gluten-free brownies rely on black beans and cocoa for a dense, deeply chocolatey square that comes together in one blender. They are wholesome yet genuinely decadent. Fold the chocolate chips in by hand after blending so they stay whole, then press a few extra onto the top before baking for a bakery-style finish.
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Fudgy Sweet Potato Brownies
Mashed sweet potato keeps these brownies exceptionally moist and fudgy while adding a subtle earthy sweetness beneath the chocolate. They lean naturally sweet and pack in hidden veggies. Roast the sweet potato instead of boiling it so the flesh stays dry and concentrated, which prevents a soggy texture and keeps every square dense.
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High-Protein Oatmeal Brownie with Sour Cherries
Blended oats and a protein boost turn these brownies into a hearty treat that almost eats like breakfast, studded with tart sour cherries that cut the richness. The result is chewy, filling, and genuinely satisfying. Fold the cherries in last and dust them lightly with cocoa first so they stay suspended instead of sinking to the bottom.
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Chocolate Oats Brownies with Peanut Butter
Oats and peanut butter give these brownies a wholesome chew and a nutty depth that plays beautifully against dark chocolate. They feel hearty without being heavy. Warm the peanut butter slightly before swirling it on top so it ribbons smoothly across the batter, then bake until the surface looks set but the center stays soft.
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Fruity and Festive Brownies
Ripe fruit and seasonal toppings turn these brownies into moist, celebration-worthy squares for any occasion.
Banana Brownies
Overripe bananas melt into the batter, adding natural sweetness and a moist, cakey crumb that stays tender for days. Each square carries a mellow banana note beneath the chocolate. Use the spottiest bananas you can find, since the darker the peel, the sweeter and more fragrant the mash, letting you cut back on added sugar.
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Red Wine Poached Pears Brownie
This showpiece pairs a dense chocolate brownie base with elegant wine-poached pears, their spiced syrup soaking into every bite. It is dinner-party dessert territory dressed up as a humble bar. Poach the pears a day ahead and let them steep overnight in the wine so they turn deep ruby and take on maximum flavor.
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Vegan Christmas Brownies (Santa Hat Dessert)
Topped with fresh strawberries to mimic little Santa hats, these festive brownies bring holiday cheer without any dairy or eggs. The berries add a bright, juicy contrast to the fudgy chocolate base. Assemble the strawberry tops shortly before serving so they stay glossy, and pat the berries dry first to keep the surface from weeping.
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Buttery Vegan Blondies and Bars
Skip the cocoa and go golden with these buttery, vanilla-forward blondies and bars, from classic chocolate-chip to wholesome sweet-potato twists.
Vegan Chocolate-Chip Blondies
Buttery, vanilla-forward, and dotted with melty chocolate chips, these blondies are everything you love about a brownie minus the cocoa. They bake up golden with irresistibly chewy edges. For the gooiest center, line the pan with parchment and lift the whole slab out while it is still just-warm, then slice with a hot, dry knife.
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White Wine Poached Pears with Vanilla-Pistachio Blondie
A sophisticated blondie base flecked with pistachios meets delicate white-wine poached pears for a dessert that feels restaurant-worthy. Vanilla and toasted nuts play off the fruit’s floral sweetness. Toast the pistachios before folding them in to deepen their flavor, and reserve a few chopped nuts to scatter on top for color and crunch.
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Vegan Banana Bars with Pina Colada Frosting
Soft, banana-rich blondie-style bars get crowned with a tropical pina colada frosting that swirls coconut and pineapple into every bite. They taste like a beach vacation in bar form. Chill the frosted bars for an hour before slicing so the topping firms up and the cuts stay neat, then finish with toasted coconut.
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5-Ingredient Peanut Butter Blondies
With just five pantry staples, these peanut butter blondies come together in minutes yet taste like you fussed for hours. They are thick, chewy, and loaded with nutty flavor in every square. Use a natural, drippy peanut butter for the smoothest batter, and press the mixture firmly into the pan so the bars hold together once sliced.
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Vegan Blondie Recipe
Studded with vegan white chocolate, these classic blondies are simple, foolproof, and dangerously easy to devour warm. Their golden, chewy crumb makes them a perfect any-occasion bake. Let them cool completely before cutting, since white chocolate stays molten longer than you expect and the bars need that time to firm into tidy squares.
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The Best Vegan Blondies
Buttery, chewy, and loaded with vanilla and chocolate chips, these blondies are a foolproof one-bowl bake that disappears fast. Their golden edges and soft centers rival any classic version. Slightly underbake them and let the pan cool completely before slicing, since blondies firm up as they rest and cutting too early leaves them gooey.
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Tahini Sweet Potato Blondies
Nutty tahini and mashed sweet potato give these grain-free blondies a soft, gooey texture and a rich, caramel-like depth. They are subtly sweet and satisfyingly wholesome. Use a well-stirred, runny tahini so the batter spreads evenly, and stir the jar thoroughly first since separated tahini can turn the bars dry and bitter.
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Frequently Asked Questions
What makes brownies and blondies vegan? Vegan brownies and blondies swap eggs and dairy for plant-based ingredients. Common egg replacements include flax or chia eggs, mashed banana, applesauce, or blended beans, while butter is replaced with coconut oil, vegan butter, or nut butters and dairy milk with any plant milk.
What is the difference between a brownie and a blondie? A brownie is built on cocoa or melted chocolate for its signature dark, fudgy character. A blondie skips the chocolate entirely and relies on vanilla and brown-sugar or caramel notes for a golden, butterscotch-like flavor, though chocolate chips are often folded in.
How do I keep vegan brownies moist and fudgy? Avoid overbaking, which is the most common cause of dry brownies. Pull them out when the center still looks slightly underdone and a toothpick comes out with a few moist crumbs. Ingredients like avocado, banana, or nut butter also lock in extra moisture.
Can I make these brownies and blondies gluten-free? Yes, many recipes here are naturally gluten-free or easily adapted. Use a certified gluten-free flour blend or oat flour in place of wheat flour, and always check that add-ins like chocolate chips and baking powder are labeled gluten-free.
How should I store vegan brownies and blondies? Keep them in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, wrap individual squares and freeze for up to three months, then thaw at room temperature or warm briefly before serving.
Can I freeze brownie and blondie bars? Baked bars freeze beautifully. Cool them completely, cut into squares, and layer them with parchment in a freezer-safe container. Most batters are best baked fresh, but you can refrigerate mixed batter for a day and bake it straight from the fridge, adding a couple of extra minutes.
