There’s something magical about biting into a rich fudgy brownie and realizing it’s completely plant-based. I love how vegan brownies can be just as decadent as any classic recipe—no eggs or dairy needed. Every time I whip up a batch I’m amazed by the deep chocolate flavor and gooey texture.
Adding walnuts isn’t just about crunch—it’s about that earthy nutty taste that pairs perfectly with chocolate. Whether you’re vegan or just looking for a delicious treat these brownies always hit the spot. Trust me your kitchen will smell incredible and no one will guess they’re vegan.
Why You’ll Love These Vegan Brownies with Walnuts
These vegan brownies with walnuts bring incredible satisfaction for anyone exploring vegan food or looking for new dessert ideas. I create my recipes to fit a healthy lifestyle without sacrificing flavor or pleasure. The brownies have a luxuriously fudgy center and a slightly crisp edge that every chocolate dessert should deliver. You will taste real cocoa in every bite, layered with the deep toasty flavor of baked walnuts.
If you crave brownies that taste like old-fashioned treats—but want to skip eggs and dairy—these brownies fit the bill. Plant-based eaters and those who are dairy-free or egg-free will appreciate that you can indulge without compromise. The walnuts offer rich crunch and a subtle bitterness that balances the sweetness for a truly gourmet finish.
I designed this recipe to use pantry staples and simple, whole-food ingredients. You can bake these brownies for yourself or share them with friends and family, whether they are vegan or simply curious about plant-based treats. My favorite part? Brownies like these prove that healthy and vegan food can be decadent and entirely crave-worthy.
Ingredients
I always make sure my vegan brownies with walnuts use wholesome plant-based ingredients that keep the flavor rich and the texture perfectly fudgy. Here’s exactly what you’ll need for a decadent batch at home.
For the Brownie Batter
- 1 cup all-purpose flour (sifted for a smoother batter)
- 1 cup organic cane sugar or coconut sugar
- ¾ cup unsweetened cocoa powder (Dutch-process for deeper flavor)
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup unsweetened applesauce (acts as the egg substitute)
- ½ cup melted coconut oil (or light olive oil for a subtle taste)
- ⅓ cup unsweetened plant milk (such as almond, soy, or oat)
- 1 teaspoon pure vanilla extract
- ½ cup raw walnuts (roughly chopped for crunch)
Optional Add-Ins and Substitutions
- ½ cup vegan chocolate chips or chunks (for extra gooeyness)
- Replace coconut oil with avocado oil for a lighter taste
- Add 2 tablespoons ground flaxseed for more fiber and a denser bite
- Substitute walnuts with pecans or almonds if you prefer a different nut
- Swirl in 2 tablespoons almond butter or peanut butter before baking for added richness
Equipment Needed
To create these vegan brownies with walnuts I use simple kitchen tools that make the process easy and efficient. Here’s what I rely on for flawless results every time:
- Large mixing bowl: For combining dry and wet ingredients
- Medium bowl: Helpful for melting coconut oil and prepping other ingredients
- Whisk: For blending cocoa powder with sugar and flour smoothly
- Silicone spatula: For folding the batter and scraping the bowl clean
- Measuring cups and spoons: For accurate portions of flour, sugar, cocoa powder, and liquids
- 8×8-inch square baking pan: Ideal pan size for thick, fudgy brownies with crisp edges
- Parchment paper: For lining the pan so brownies lift out easily with no sticking
- Cooling rack: Allows brownies to cool evenly after baking
- Sharp knife: For cutting clean, even slices filled with crunchy walnuts
These are all basic tools in my kitchen and they help me pull together vegan brownies that are just as decadent as anything I served at my restaurant. With these staples, you can bake with confidence and keep your prep organized.
Make-Ahead Tips
I often prepare these vegan brownies with walnuts ahead of time to keep snack options easy and meal prep stress-free. The flavor deepens as they sit and the texture stays fudgy and irresistible for days.
- Bake and Store: Once cooled completely, I slice the brownies and layer them with parchment in an airtight container. They stay fresh at room temperature for up to 3 days, or in the fridge for up to a week.
- Freeze for Later: For longer storage, I wrap individual portions tightly in plastic or parchment, then place in a freezer-safe bag. The table below outlines storage methods and durations:
| Storage Method | Duration | Special Instructions |
|---|---|---|
| Room Temperature | 3 days | Store in airtight container |
| Refrigerated | 1 week | Use airtight container, bring to room temp to serve |
| Freezer | 2 months | Wrap individually, thaw at room temp before serving |
- Reheating: When I want that just-baked experience, I reheat a brownie square in the microwave for about 10 seconds or in the oven at 300°F for 5 minutes. The chocolate becomes melty and the walnuts toast slightly, boosting flavor and aroma.
- Batter Prep Option: Sometimes I mix the batter a day ahead and store it covered in the fridge. Before baking, I let it come to room temperature, then fold in the walnuts to keep their crunch.
Making these vegan brownies in advance means I always have a healthy, plant-based treat ready for a sweet craving or quick entertaining.
Directions
Making fudgy, satisfying vegan brownies at home is easier than most people think. I walk you through my go-to method that guarantees decadent results every time.
Prep the Baking Pan
I line an 8×8-inch square baking pan with parchment paper, letting a bit hang over each edge for easy lifting later. Next I lightly spray or brush the paper and sides of the pan with a touch of coconut oil to prevent sticking.
Mix the Dry Ingredients
In a large mixing bowl, I whisk together 1 cup all-purpose flour, 1 cup organic cane sugar, ⅔ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon sea salt. I make sure the mixture is lump-free and the cocoa is fully incorporated for deep chocolate flavor.
Combine the Wet Ingredients
In a medium bowl, I combine ½ cup unsweetened applesauce, ⅓ cup melted coconut oil, ¼ cup plant milk, and 2 teaspoons pure vanilla extract. I whisk until smooth and glossy, which helps with the brownies’ chewy texture.
Fold in Walnuts and Combine
I pour the wet mixture into the bowl with the dry ingredients. Using a silicone spatula, I fold everything together just until no dry flour remains. Then I scatter in ¾ cup chopped walnuts and gently fold once more, being careful not to overmix which keeps the brownies tender.
Bake the Brownies
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I transfer the brownie batter to the prepared pan, spreading it into an even layer with my spatula. For extra walnut crunch, I sprinkle a few more chopped walnuts on top. I bake in a preheated oven at 350°F (177°C) for 28–32 minutes. The top looks set and a toothpick inserted in the center comes out with just a few moist crumbs.
| Step | Temperature | Time |
|---|---|---|
| Bake Vegan Brownies | 350°F | 28–32 minutes |
Cool and Slice
After removing the pan from the oven, I set it on a cooling rack and let the brownies cool in the pan for at least 30 minutes. Using the parchment overhang, I lift the brownies out onto a cutting board. With a sharp knife, I slice into even bars and admire the glossy, fudgy insides and crunchy walnut-studded tops.
Tips for Perfect Vegan Brownies with Walnuts
I always aim for brownies that balance fudgy, moist centers with crisp, chewy edges and bold chocolate flavor. Here are my top tips to help you master vegan brownies with walnuts every time:
- Don’t Overmix the Batter
Once I combine the wet and dry ingredients, I gently fold them together just until no streaks remain. Overmixing can create dense or cakey brownies instead of that perfect fudgy texture.
- Toast the Walnuts
I love the flavor boost from toasting walnuts lightly in the oven (350°F for about 7 minutes). Let them cool before adding to the batter. This extra step deepens their robust, nutty taste and adds more crunch.
- Measure Flour Carefully
Spoon flour into the measuring cup and level it off. Too much flour causes dry brownies. If you have a kitchen scale, use it for the most reliable results.
- Use Quality Cocoa Powder
Rich brownies start with good cocoa powder. I choose unsweetened Dutch-process or natural cocoa for the deepest flavor. Always sift the cocoa to avoid lumps.
- Check for Doneness
I remove brownies from the oven when a toothpick inserted in the center comes out with moist crumbs (not wet batter). Overbaking dries them out, so start checking at the 28-minute mark.
- Cool Before Slicing
Let the brownies cool in the pan for 20–30 minutes before lifting them out with the parchment. This locks in their fudgy consistency and gives clean, sharp slices.
- Experiment With Plant Milks
I find full-fat oat or almond milk yields the richest brownies, but soy or cashew milk also work well. For a nut-free version, try coconut or rice milk.
- Add-Ins and Toppings
Swirl a couple of spoonfuls of almond butter on top before baking or sprinkle sea salt on the finished brownies. Both tricks amplify the chocolate and nutty flavors.
| Tip | Why It Works |
|---|---|
| Don’t overmix | Keeps brownies fudgy and tender |
| Toast walnuts | Brings out flavor and enhances crunch |
| Measure flour carefully | Avoids dry, dense results |
| Use quality cocoa | Delivers bold, deep chocolate taste |
| Check for doneness | Prevents overbaked, dry brownies |
| Cool before slicing | Ensures clean cuts and dense, gooey texture |
| Experiment with plant milks | Improves texture and customizes flavor |
| Try extra add-ins and toppings | Elevates richness and personalizes your brownies |
Serving Suggestions
I love serving these vegan brownies with walnuts slightly warm so the chocolate flavor is at its richest and the walnuts are extra aromatic. For an easy dessert plate or snack, I cut the brownies into squares and dust the tops with a sprinkle of cocoa powder or a pinch of flaky sea salt. The contrast of the gooey chocolate center and crisp edges makes each bite truly satisfying.
When I want to impress guests or add a restaurant-level finish, I plate a brownie with a scoop of vegan vanilla or chocolate ice cream. The creaminess of the ice cream pairs perfectly with the fudgy texture and nutty crunch. For extra flair, I sometimes drizzle a spoonful of melted dark chocolate or homemade raspberry sauce over the top for a pop of color and tang.
For a more wholesome twist or a post-workout treat, I top a brownie square with a dollop of coconut yogurt and a handful of fresh berries. This adds protein, natural sweetness, and bright flavor without overpowering the dessert’s rich chocolate base.
If you are celebrating or craving something decadent, layer crumbled brownies with plant-based whipped cream and sliced strawberries in glasses to create a quick vegan brownie parfait. This presentation looks beautiful and makes every day feel a little more special.
Here’s a quick table of my favorite ways to serve these vegan brownies:
| Serving Idea | Toppings & Pairings | Occasion |
|---|---|---|
| Warm brownie square | Cocoa powder, sea salt | Everyday treat |
| With vegan ice cream | Ice cream, chocolate drizzle | Dinner parties |
| With coconut yogurt and berries | Coconut yogurt, fresh berries | Healthy snack |
| Brownie parfait | Whipped cream, fruits | Celebrations |
No matter how you serve them, these vegan brownies with walnuts always shine on the table. I encourage you to experiment with your own favorite toppings and enjoy this plant-based treat any time you need a chocolate fix or want to show off just how delicious vegan baking can be.
How to Store and Freeze
To keep my vegan brownies with walnuts as fresh and fudgy as possible, I use several storage methods based on how quickly I plan to enjoy them. Here is what works best in my kitchen:
Storing at Room Temperature
- Place completely cooled brownies in an airtight container
- Add a sheet of parchment paper between layers to prevent sticking
- Store at room temperature for up to 3 days
- Keep the container in a cool, dry spot away from sunlight
- The brownies stay soft with a crunchy walnut topping
Refrigerating for Extended Freshness
- For a firmer, chewier texture, store brownies in the fridge
- Place the brownies in a sealed glass or plastic container
- Line the bottom and top with parchment paper for best results
- Brownies keep well in the fridge for up to 1 week
- Let the brownies come to room temperature or microwave for 10–15 seconds before serving for extra gooeyness
Freezing for Long-Term Storage
- Wrap completely cooled brownies individually in parchment paper
- Place wrapped brownies in a freezer-safe zip-top bag or airtight container
- Label the bag with the date to track freshness
- Brownies freeze well for up to 2 months
- When ready to eat, let thaw at room temperature for about 1 hour or heat in the microwave for 20–30 seconds
Storage and Freezing Data
| Method | Container Type | Storage Time | Texture | Preparation Needed |
|---|---|---|---|---|
| Room Temperature | Airtight container | Up to 3 days | Soft, crunchy top | None |
| Refrigerator | Sealed glass/plastic | Up to 1 week | Chewy, firm | Parchment layers |
| Freezer | Zip bag/airtight container | Up to 2 months | Fudgy, moist | Individually wrap |
These methods let me enjoy a fudgy vegan treat anytime, whether I need an on-the-go snack or a late-night chocolate fix. Storing them properly means every brownie tastes just as good as the first batch.
Conclusion
I love how these vegan brownies with walnuts prove that plant-based baking can be both simple and decadent. Every bite delivers that rich chocolate flavor and satisfying crunch that makes dessert feel special.
Whether you’re sharing them with friends or sneaking a piece for yourself these brownies always hit the spot. I hope you give them a try and discover just how delicious vegan treats can be.
