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.
Mona says
Hey!
So the dough was amazing.
Not sure what went wrong in my case, left them in the oven at 160°c for 30 minutes (I think I got some chunk part that was creamy) and then the surface started burning just when I opened the oven 🙁 so weird, that never happened before! Any idea what went wrong? I sprinkled some chunks on the top but that can’t be the problem right?
Jessica Holmes says
Hi Mona, I’m not sure what went wrong I’m sorry. If they were burning, perhaps your oven is running a little hot?
Jude says
Love all of your recipes so far! These brownies have turned out exactly perfect and you can’t even tell they’re vegan! Thanks so much 🙂
Jessica Holmes says
Love hearing that Jude!
Ciara says
Can i substitute almond milk for soy? I have a nut allergy
Jessica Holmes says
Yes you can!
Jo Robinson says
First time baking vegan and what a fantastic recipe to start with. Had so many compliments and even got the seal of approval from a vegan. Thanks so much for this recipe
Jessica Holmes says
Love hearing that Jo!
Eleanor Penny says
Hi, how many days do you think these are good for eating after making?
Jessica Holmes says
Hi Elenor, these brownies keep well in the fridge for a few days or you could freeze them if you like.
Lucy says
I made this recipe with no choc chips and only half the amount of chocolate yet still they were absolutely delicious 😋 The family loved them too!
Jessica Holmes says
Love hearing that Lucy!
Agnes says
They are REALLY THE BEST EVER brownies:-)))))))))))))
Jessica Holmes says
Yay!
Antonia says
Yummy! Made this tonight with a few changes. I used brown rice flour instead of plain flour and I reduced the sugar. Instead of 200g sugar I used 100g carob flour and 50 g sugar. I then realised I had only 120g dairy free chocolate to melt so I added 40ml of maple syrup. I further reduced the oil by 10ml. Overall there was 50g less dry ingredients and 50ml less liquid so the ratio didn’t change and I’ve just tried them – they are amazing! Thank you for sharing and sorry for experimenting with it so much 😀
Jessica Holmes says
Aw glad you still enjoyed them!
PI says
I tried this and it was sooo good!!! I used spelt flour. Couldn’t believe how great it turned out.. My only critique, this is personal preference I would cut back a bit on the sugar as well as oil. Other than that it was absolutely delicious.
Jessica Holmes says
Awesome, thanks for your feedback.
Ingrid says
Im about to cut them up and leave them in the fridge till this evening but they look amazing whats your instagram to tag you in my food post xx
Jessica Holmes says
So glad you like them! Show me a pic @sweetestmenu
Stéphanie says
Best brownies I have ever made!
Also, made a tahini swirl (about 2-3 tbs of tahini and equal part maple syrup, some salt) on top + sprinkled some salt and it is divine.
Will definitely make this recipe again!
Jessica Holmes says
Amazing!
Laura says
Oooh that topping sounds divine! I’ve made mine as a birthday cake.. literally just out the oven! And cooling
Cheryl Twomey says
Stephanie – the tahinin swirl sounds really interesting – did you swirl this over the top before baking?
Florencia says
Came out so beautiful and smooth, and tasted really good. Thank you for the recipe! 🙂
Jessica Holmes says
So glad you enjoyed them Florencia!
Eva says
The best vegan brownie recipe out there !!! I made this few times now I’ve altered the recipe a bit to my taste only 🙂 still great ❤
Jessica Holmes says
Love hearing that Eva!
Matt says
Once I have finished cooking them should I remove from Tin or leave to cool in fridge first?
Thanks
Jessica Holmes says
Hi Matt, I like to leave mine in the baking tin and let them sit in the fridge for a while to get extra fudgy.
Joseph says
Hi, I was curious if you think semi sweet chocolate would be an ok substitute for the dark? Whenever I use dark I always find that flavor is hard to make and I’d rather not add more sugar. Thanks. Looking forward to trying these!
Jessica Holmes says
Hi Joseph, that should be fine! Our dark chocolate in Australia is only around 50-70% chocolate, and I think semi-sweet chocolate is usually around 60% so will be perfect.