The BEST Vegan Brownies I’ve ever had! They’re fudgy, full of chocolate and completely dairy free, egg-free and vegan. Made without any weird ingredients, you’d never believe Vegan Brownies could taste this good! Sponsored by Almond Breeze Australia.
These homemade Vegan Brownies defy every brownie rule.
They’re rich without butter. Fudgy without eggs. And they even have that crisp, shiny brownie crackle that everyone loves ❤️ with oodles of rich chocolate flavour.
Welcome to the wonderful world of Vegan Brownies.
why you will love this recipe
- The Vegan Brownies are soft, chewy and fudgy
- You don’t need any weird or hard-to-find ingredients
- They take only minutes to make
- No electric mixer needed
recipe testing
This past week, I had a big task: Make a delicious chocolate brownie WITHOUT using butter, eggs or milk. It took 6 attempts to get there, but I’m so happy with the results.
These Vegan Brownies are AMAZING and seriously rival a regular homemade brownie or boxed brownie. They have chewy edges, a fudgy choc centre and even a crackly top that makes you want to dive face-first into the pan.
First, I tried an oil-based brownie recipe just without eggs to see what happens. For ease, I wanted to avoid using flax eggs or any egg replacements. They tasted good, but fell apart. Next, I tried adding apple puree. These brownies held their shape but surprisingly went a little rubbery. Next, I tried adding a little melted chocolate and reduced the amount of almond milk. They were the worst of all – flat and oily!
Then I tried adding almond butter but they were meh! I started to get a little desperate at this stage and my fridge was overflowing with below-average brownies.
Version 5, I switched from a cocoa-based brownie to using real chocolate, while also reducing the oil and increasing the almond milk. The flavour and texture were much better but they were almost cake-like. Not cakey but actual cake. Finally, I tweaked the measurements and version 6 was pure perfection. 👌🏻
ingredients you will need
The best part about these Vegan Brownies is you only need a handful of ingredients – none of which are speciality items. Like my favourite Gluten Free Brownie recipe, I only wanted to use regular ingredients. Here’s what you will need to make a batch today:
- Plain flour: Or all purpose flour.
- Cocoa powder: I recommend using 100% natural cocoa powder – not sweetened cocoa or chocolate powder.
- Caster sugar: Or granulated sugar.
- Vegetable oil: Or any netural flavourless oil.
- Vanilla extract
- Vegan dark chocolate: A dairy-free dark chocolate that is somewhere between 50-70% cocoa is ideal.
- Almond milk: I tested this recipe using almond milk, but it is likely that other dairy-free milks will also work. Let me know in the comments if you try an alternative.
- Vegan chocolate chips: Totally optional, but makes these brownies extra special.
You don’t need any baking powder or baking soda in this recipe. Using a raising agent will change the result from fudgy brownie to something more resembling cake.
HOW TO MAKE VEGAN BROWNIES
- You’ll love how quick and easy these Vegan Brownies are to make! All you need is a bowl and spoon – no electric mixer required.
- These chocolate brownies use real chocolate for better flavour and texture. If you simply want these to be egg-free, you can use regular dark chocolate, but for Vegan Brownies, you’ll need to hunt down dairy-free dark chocolate.
- Stir together the dry ingredients, then add the wet ingredients – it’s as simple as that! Just try not to over-mix. Only mix until there are no more pockets of flour.
- The chocolate chips are optional – I’ve tried with and without – both are delish.
- Try not to over-bake these brownies as they will turn very cakey. Bake just until a skewer inserted in the middle comes out clean. Leave them to cool completely. For a fudgier brownie, place them in the fridge for a few hours – they’ll turn SUPER fudgy.
HOW TO STORE VEGAN BROWNIES
- These brownies are best kept in the fridge. You can serve them cold, at room temperature, or if you would like to enjoy them warm, microwave them for 10-15 seconds. You can also freeze any leftovers!
more brownie recipes you’ll love
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Let’s Bake
Vegan Brownie Recipe
Deliciously thick and fudgy Vegan Brownies made without butter, milk or eggs.
Ingredients
- 140 grams (1 cup) plain flour or all purpose flour
- 20 grams (1/4 cup) cocoa powder, sifted
- 200 grams (1 cup) caster sugar or granulated sugar
- 80 ml (1/3 cup) vegetable oil
- 1 teaspoon vanilla extract
- 200 grams (1/2 cup) dairy free (vegan) dark chocolate, melted
- 240 ml (1 cup) Almond Breeze Original Almond Milk
- 75 grams (1/2 cup) dairy free (vegan) chocolate chips, optional
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line an 8-inch square pan with baking or parchment paper.
- In a large mixing bowl, add flour, cocoa powder and sugar and gently whisk to mix.
- Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth and combined. Fold in the chocolate chips and mix gently.
- Tranfer brownie batter to prepared pan and bake for 25-30 minutes or until a skewer inserted in the middle comes out clean. Try not to over bake or brownies will turn cakey*.
Notes
*I recommend putting the brownies in the fridge for a few hours to firm up – they’ll also turn super fudgy.
**Some reader feedback has been that these brownies take slightly longer to cook. I use a fan-forced oven and mine are always perfect at the 25-30 minute mark. If you are not using a fan-forced oven, you can turn the temperature up to 180C / 360 F. Please note that every oven is different, and if they need a little extra time in the oven, they’ll still be delicious.
Nutrition Information
Robin says
these are amazing, made them like 8 times by now and i’ve been asked for the recipe multiple times.
one note is that the cocoa powder is unnecessary, it’s only 20g on large amounts of other stuff, you can just replace it with more flour (esp if you don’t have any).
secondly, if you want a crispier crust use powdered sugar (look up adam raguseas youtube experiments on crispy brownie skin)
Jessica Holmes says
Fab! Thank you for your feedback Robin – so glad you enjoy them!
Jess says
What would happen if white chocolate is used instead?
Jessica Holmes says
Hi Jess, it wouldn’t necessarily work since white chocolate is completely different to dark chocolate. It has a much higher sugar content so that would definitely affect the results.
Elizabeth says
I’ve made these a few times before and they always turn out so yummy! But I was wondering if I could swap out the sugar for honey or maple syrup so it can be healthier? Let me know if you think this would be possible because I love this recipe but want to use something other than sugar!
Jessica Holmes says
I’m so glad you loved them! I haven’t tried with a sugar substitute so I can’t say I’m sorry.
Kim Duffy says
This recipe did not work well for me. Solid, thin, yes they were squidgy, but had an unpleasant bitterness, despite all the sugar. Worst of all, when cut into squares the top detached itself from the underneath, despite me taking great care. I trialled three recipes from the internet, and these were dreadful, and sadly went in the bin.
Jessica Holmes says
Hi Kim, I’m not quite sure what happened here. Did you use a different sized pan for them to be thin? And I don’t know how they were bitter.
Ashe Bell says
Good recipe.
Could you freeze them in batches? If so how long would you recommend they last in the freezer?
Jessica Holmes says
Hi Ashe, yes, cooked brownies can be frozen for up to 2-3 months if wrapped well.
Meghan says
Hi there! Did you use 100% bakers dark chocolate? I can get 60%, 80% or 100% vegan dark chocolate, so I’m wondering what you went with in your recipe.
I have some 100% dark chocolate at home. If I use it, do I need to add some more sugar to the recipe? If so, how much? Thank you! 🙂 Can’t wait to try making these!
Jessica Holmes says
Hi Meghan, I recommend something between 50-70% cocoa, so perhaps go with 60%? I wouldn’t recommend 100% because like you mentioned, you’d have to add extra sugar to compensate and it would throw out the recipe ratios.
Evan Nissan says
The brownie batter came liquidly for me. Is that normal?!
Jessica Holmes says
Hi Evan, yes the batter will be fairly wet, that’s right.
Stacy says
This recipe, looks great but my daughter has a nut allergy. Do you think a soya milk or oat milk would work?
Jessica Holmes says
Yes I think either would work!
Phoebe says
Can you swap vegetable oil for Coconut oil? My sister git recommended to not use seed oil or olive oil too much in her dietvand I’m unsure what would work here.
Jessica Holmes says
Hi Phoebe, I haven’t tried but it’s likely to work. I’d recommend using it melted though, not solid.