The Absolute Best Vegan Brownies | Vegan Deluxe


These vegan deluxe brownies have everything I love about brownies: they’re supremely fudgy, chewy, intensely chocolatey, and have a shiny, crinkly top! I think you will LOVE them.

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Full recipe:
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Chef’s knife:
Dutch process cocoa powder: (see blog post for more brands)
Espresso powder:
8×8″ baking pan:
Digital scale:
Small saucepan:


Instant Pot 6 quart:
Food Processor:
Dutch oven:
Large Cutting Board:
Nonstick frying pan:
Cast iron skillet:
Vitamix blender:
Vitamix 64-ounce container:

All Other Kitchen Equipment:
Film & Photography Equipment:

Key Moments
00:00 The problem with (most) vegan brownies
01:15 Ingredients for vegan brownies
02:11 Why you should use dutch cocoa powder
02:55 Adding the dry ingredients
03:43 The secret to a shiny, crinkly top
04:52 Adding the wet ingredients
05:27 Melting dark chocolate in a double boiler
06:36 Mixing wet and dry ingredients
07:17 Lining the baking pan with parchment paper
07:54 How to tell if the brownies are done
8:44 Taste test!





  1. We just made these today. While we really liked the chewiness of the brownie, there is faaaaar too much cocoa powder in the recipe. We used the same cocoa powder that you recommended and the brownies were quite bitter with cocoa flavour. We agreed to half the amount in the recipe for next time!

  2. Super Fun Video and taste testing lol! I totally need to make these! They look so good!😍😄 I'm allergic to eggs so I love trying delicious vegan recipes to still enjoy as close to the original food, but with the peace of mind that I won't have a reaction. I just want to eat delicious food! It's the challenge though that pushing me to be creative and many trust to come up with some really delicious wholesome food that's safe to eat and taste great!! Thank you for being creative and challenging yourself to make these!😇 Recipe challenge idea is vegan lemon bars! It's a struggle to make them close to real deal. Would love your advice ☺️.

  3. Hey Nisha! At 3:43 you mentioned how doing that step helped get that crinkly top. There's a channel on youtube called Adam Ragusea where he actually works with a food scientist to get to the bottom of why and how to get a crinkly top like that. He has a two part series and the part where he explains how to get it (including his MANY test bakes to get it right) and you can look up his video called "How to give brownies a smooth, glossy top" where he explains that it's the dissolving of sugars that causes that to happen. Maybe next time you experiment you could try using powdered sugar or grinding up some sugar in a spice grinder to see if that affects it at all. Either way, this is a great recipe, keep up the awesome work!

  4. Made these but didn’t use espresso powder bc my family aren’t coffee drinkers and we had every other ingredient so we just added extra cocoa powder and they were so good. We also didn’t have the right size baking pan, but still turned out great. I did specifically buy an 8×8 pan afterwards for next time.