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 ❤️
Welcome to the wonderful world of Vegan Brownies.
This past week I’ve been running a brownie marathon – is that a thing?! I had a big task. To make a delicious chocolate brownie WITHOUT using butter, eggs or milk. I won’t lie, it took a while to get there.
But after eating brownies morning to night, I can safely say, it is possible. And the results are EPIC!
These Vegan Brownies are AMAZING and seriously rival a regular brownie. I KNOW. Can you believe it?! They have chewy edges, a fudgy choc centre and even a crackly top that makes you want to dive face first into the pan.
You’ll see above that it took 6 tries to get these Vegan Brownies just right. Sometimes the hardest recipes to crack yield the most delicious results. You just need a little gumption – and a really good dishwasher.
So like my Dairy Free Brownies, these Vegan Brownies use oil as their main fat rather than butter. But what to do about the eggs? I knew I wanted to create brownies that didn’t use any sort of weird egg replacement, so it would easy for people right across the globe to make them.
So I first tried an oil-based brownie recipe just without eggs to see what happens. 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. 👌🏻
These Vegan Brownies are soft and cakey if you enjoy them straight from the oven. But if you want them uber-fudgy like pictured, then leave them in the fridge for a few hours. It helps them to ‘set’, hold their shape and get stick-to-your-teeth kinda fudgy. I like them both ways.
HOW TO MAKE VEGAN BROWNIES
- You’ll love how quick and easy these Vegan Brownies are to make! The video below shows that you just need 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. For a fudgier brownie, place them in the fridge for a few hours – they’ll turn SUPER fudgy.
HOW TO STORE VEGAN BROWNIES
- These brownie are best kept in the fridge. If you would like to enjoy them warm, microwave for 10-15 seconds before serving. You can also freeze any leftovers!
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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PinDescription
Deliciously thick and fudgy Vegan Brownies made without butter, milk or eggs.
Ingredients
- 140 grams (1 cup) plain flour
- 20 grams (1/4 cup) cocoa powder
- 200 grams (1 cup) caster sugar
- 80 ml (1/3 cup) vegetable oil
- 1 teaspoon vanilla extract
- 200 grams (1 and 1/3 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 160 C (320 F). Line an 8-inch square baking tin 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. Add 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
- Serving Size: 1 brownie
- Calories: 222
Keywords: Vegan brownies, Dairy free brownies, Chocolate brownies, Egg free brownies
I want to make these for my vegan friend! I was thinking do you think would it work if I added a layer of oreos in the brownie batter instead of the choc chips ?
Really wanted to make a vegan oreo brownie and your recipe looks awesome!
Hi Elkie, yes I think that would work! Sounds delicious!
These were a total hit which we brought to a vegan dinner party. Kids loved them too!
★★★★★
Love that! Thanks for the lovely feedback Karina!
Hey Jess,
Just made this a few hours ago and took them out of the fridge.
First impression, wow they look and smell great.
First bite – spot on. Very impressed and surprised no egg substitute…
Thanks for sharing the recipe. Oh and one more thing.. We swapped the dark plain choc for dark orange and almond choc.. Was amazing!
★★★★★
I’m so glad you enjoyed them Avy! And love the idea of using flavoured chocolate – yum!
Hey there! Any ideas on why these are not getting firm AT ALL? I’ve baked them almost 15 minutes longer than recommended and I still got liquid dough which cannot be cut into pieces. I did the exact same as said in the instructions 🙁
Hi Viktoria, that is very strange, especially if you didn’t make any substitutions to the recipe. As brownies, they should be quite moist in the middle, but they certainly shouldn’t be liquid. Perhaps there is something wrong with your oven? Hopefully they firm up after some time in the fridge.
I had the same issue, it was down to my oven.. So I actually baked them a little longer for an extra ten mins which did the trick 👍🏼
Hi Jessica, should I place the tray straight in the fridge whilst they’re still hot out of the oven or should I leave the brownies to cool completely before fridging them? Thanks! Looking forward to tasting them ☺️
Hi Emma, great question. Just leave them to cool for 20 minutes or so and then pop them in the fridge.
Probably the best brownies I’ve ever had
★★★★★
Yes! Love hearing that Camilla!
Hi I I want to make some for a wedding question how long do they last in a freezer and how long would they last in a fridge
Hi Lynne! That’s so exciting! These brownies will keep well in the fridge for up to 5 days or at least a month in the freezer. Hope everyone loves them!
hi, can you also make this Gluten Free? if you can would you just change the flour over same weight etc ?
Hi Angela, I haven’t tested this recipe with gluten free flour so I can’t say for sure, but I do have a recipe for GF brownies you might like – https://www.sweetestmenu.com/easy-fudgy-gluten-free-brownies/
i have a vegan i need to cater for and also gluten and dairy free
Hi Angela, I’m sorry, I don’t have a recipe that is vegan and gluten free but you could try experimenting with this recipe – gluten free flour usually works well in brownie recipes. I just can’t confirm because I haven’t tried it in this particular recipe.
ok thankyou 🙂
I had to triple check the recipe, i was shocked it didnt have any baking soda or baking powder’! My brownies are currently in the oven, we’ll see how it goes’
Hi Nicole, that’s right. I don’t use any baking powder or soda in any of my brownie recipes. Hope you love them!
Hi..just baked your vegan brownies..so delish and rich of chocolate thank you and will try other receipe too
Awesome! So glad you liked them!
What pan size? I would like to use a 9×13 but I dont want them to be too thin.
Hi Amy, I recommend using a 9 x 9 inch pan for this recipe.
Is it possible to use soy milk instead?
Hi Michelle! Sorry I’ve only tested the recipe with almond milk so I can’t say.
Should I refrigerate the brownies before or after baking them?
Can I sub the almond milk for oat milk? thank you!
Hi Martina, you can place them in the fridge after baking them – no need to refrigerate them beforehand. I haven’t tested the recipe with oat milk so I can’t say – sorry!
I cooked it this afternoon. It s an amazing brownie ! My Kids, my bestfriend and her children join me to thank you for this delicisous afternoon, Vive le chocolat !
I’m so glad you and your family enjoyed it! Thank you for the lovely review 💕
They look so fudgy!!! YUM!
★★★★★
They really are! ☺️