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.
Dharma says
Hi,
Would I be able to use soy milk instead of almond milk for this recipe?
Jessica Holmes says
Yes you can!
Shay says
Just made them. Just wanted to ask about the science part of it. How exactly did these brownies get a crackly top? And also, why didn’t you add any salt?
Thanks
Jessica Holmes says
Hi Shay, it mainly comes from the sugar in this recipe since there are no eggs. And feel free to add salt if you like.
Rishi says
Hi Jessica, any recommendation on what an ideal substitute is to make these gluten free? Would love to try them.
Jessica Holmes says
Hi Rishi, I haven’t tried these with gluten free flour so I can’t say, I’m sorry.
Leila says
I’m not sure if I did something wrong or there’s something wrong with the recipe, but these brownies are VERY OILY. The bottom is coated in oil and has this weird oily layer. They are also weirdly chewy. I’m really sorry for the negative review, but unfortunately this was my experience 🙁
Jessica Holmes says
Hey Leila, sorry to hear these didn’t work out for you. It sounds like something may have been mis-measured as they shouldn’t be very oily.
Sara JP says
I made this and it was divine!!! I didn’t add choc chips but I did drizzle biscoff spread over the top…..oh my goodness….they were heavenly!
Jessica Holmes says
So glad you enjoyed them Sara!
Mabel says
Do you know if there’s any way to get a crinkly top? I’m trying very hard to bake a vegan brownie with a crinkly top like the non-vegan ones!
Jessica Holmes says
Hi Mabel, it can be tricky to get a crinkly top because it’s usually made from a thin layer of meringue (eggs and sugar) in a normal brownie recipe. But as you can see, my Vegan Brownies get close to a crinkly top.
evie says
hi !
does this recipe still work if i don’t include the dark chocolate ? thankyou !
Jessica Holmes says
Hi Evie, no I wouldn’t recommend it without the dark chocolate!
Lina says
I made the recipe and it turned wonderful! Thank you!
Jessica Holmes says
You’re so welcome Lina!
Cassidy says
I made this recipe but when I was following it, the measurements were a little a bit confusing ex: plain flour 140 g (1 cup) and sugar 200g (1/2 cup). I wanted to lessen the sugar content but it was already too late as it was already mixed w/ other ingredients .
Jessica Holmes says
Hi Cassidy, I hope you enjoyed them. The measurements are correct, when scooped and leveled, 1 cup of plain flour is approximately 140grams and 1 cup of caster sugar is 200grams.
Anmol says
Hi,
Can i use this recipe but with oat milk rather than almond milk?
Jessica Holmes says
Yes you can!
Hannah says
Literally the best brownies ever – moist, fudgy and not cakey. Honestly can’t tell they’re even vegan and I actually prefer these to non-vegan recipes I’ve tried as they’re much less cocoa-powdery and not too unbearably rich or sweet. This is my second batch and is definitely going to become a staple!
Jessica Holmes says
Love this Hannah!! ❤️
Leigh says
I love this recipe!! I’m making them again tomorrow! Thank you so much for sharing!
Jessica Holmes says
Love hearing that Leigh!
J Thomas says
These brownies were INCREDIBLE. You’d never know they were vegan. One thing that I did was add the almond milk in gradually and start the oven on a lower heat and then turn it up towards the end; not sure if it worked any differently, but these seem to be the best ones I’ve ever made. Thanks for this fantastic recipe!
Jessica Holmes says
Awesome, glad you enjoyed them!
Jonathan says
These turned out amazingly. Super delicious straight from the oven, at room temp or straight from the fridge. I added some hazelnut cocoa spread into half the mixture and added some chopped hazelnuts.
I’ll be using this recipe a lot! Vegan brownies are expensive and means traveling a few miles, not anymore!
Thanks so much, I’ll be trying more!
Jessica Holmes says
Awesome!! So glad you enjoyed them Jonathan – love the idea of adding hazelnut spread!
Helena says
Amazing recipe and super easy. Even for someone like me who is not very gifted in the kitchen. Thank you so much x
Jessica Holmes says
So glad you enjoyed them Helena!
Cicely-Lisa says
This my first attempt at making vegan brownies and your recipe is so yummy 😋. My family loved it. Nice simple easy recipe to follow..
Jessica Holmes says
So glad you enjoyed it!