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Peanut Butter Chocolate Cupcake Brownies are the best with a creamy chocolate peanut butter frosting.
5 from 7 votes

Best Vegan Chocolate Brownies Ever

The Best Vegan Chocolate Brownies are the best of four worlds.
Course Dessert
Cuisine Brownies
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 brownies
Calories 269kcal
Author Ginny McMeans


For the brownies

  • cup dairy-free butter
  • cup unsweetened cocoa powder
  • 1 teaspoon instant coffee crystals
  • ½ cup granulated sugar
  • ½ cup coconut sugar coconut sugar
  • 2 egg substitutes - you can use any type that you like - I use chia eggs - see below*
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder baking powder
  • ½ cup pecans, chopped
  • ½ cup semi-sweet chocolate chips

For the frosting

  • 2 tablespoons creamy peanut butter
  • 2 cups confectioners' sugar
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • 3 tablespoons dairy-free milk


  • Lightly grease an 8x8 baking pan.

For the brownies

  • Mix your two egg substitutes and set aside. Use any of your favorite.
  • *A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer. When I need a tablespoon or so it is all ready to go.
  • Melt the dairy-free butter in a medium sized saucepan.
  • Add the cocoa and instant coffee.
  • Stir until well blended.
  • Remove from the heat and stir in the sugars.
  • Mix in the prepared egg substitutes and vanilla.
  • Mix until combined and then stir in the flour and baking powder.
  • Stir in the pecans and chocolate pieces.
  • Pour into the prepared pan and bake at 350 degrees for 35 minutes.
  • Remove from the oven and flip over on a wire rack to cool.
  • When cooled cut into 16 2" squares.

For the frosting

  • In a medium bowl mix all of the ingredients together until smooth and creamy.
  • If it seems too stiff you can add another tablespoon of non-dairy milk.
  • Place the frosting in a piping bag with your favorite tip.
  • Pipe the frosting on the top of each brownie.
  • I sprinkled a little bit of ground up semi-sweet chocolate chips over the frosting.




Serving: 2Brownies | Calories: 269kcal | Carbohydrates: 35g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Sodium: 86mg | Potassium: 151mg | Fiber: 2g | Sugar: 26g | Vitamin A: 5IU | Calcium: 35mg | Iron: 1.2mg