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.
Maria says
Hi,can I use coconut milk instead of almond milk and coconut oil instead of vegetable oil?
Jessica Holmes says
Hi Maria, I haven’t tested the recipe with those substitutes so I can’t say.
kav baduge says
Hi, how many brownies can be made from this recipe? thank you
Jessica Holmes says
Hi, it makes an 8 by 8 inch pan of brownies. It depends how big or small you cut your brownies, but I can usually get 16 brownies.
Kripa Narayan says
I’ve made these brownies so many times and it tastes amazing every time.
I don’t buy any other brownies and just make this myself.
Jessica Holmes says
Love that!
Jessie Hamilton says
I followed everything the recipe says but mine came out crumbley and didn’t stick together! My batter was a really thick not sure if not enough liquid or something 🙁
Jessica Holmes says
Hi Jessie, that sounds like something wasn’t quite right. Perhaps you over measured the dry ingredients or over baked it.
Elaine says
Thanks for the recipe! I made these brownies + they were super good.
Jessica Holmes says
So happy to hear that Elaine!
Karen Carvalho says
Hii I really like this recipe and will surely try it out but just curious with regards to adding any raising agents. Should bicarbonate soda be added or baking powder or does it need to be added at all?
Jessica Holmes says
Hi Karen, I don’t add raising agents to my brownies to make them fudgy instead of cakey.
Claire says
I have made this recipe twice and as soon as I baked it the first time I realised what was missing… salt! Salt is a flavour enhancer and it’s too often overlooked in desserts, 1/4tsp makes all the difference! With this adjustment the recipe was fantastic! Also, I think this recipe has a mistake as 1/2 cup chocolate (melted or chips) doesn’t weigh 200g, I did 200g. Thanks for a great recipe.
Jessica Holmes says
Hi Claire, glad you enjoyed them! 200 grams of chocolate when melted equals 1/2 cup. Hope that helps!
Aglika Panova says
I also think 200g of chocolate is not half a cup, even melted… Just used 200g and it turned a big amount, but now baking, so I didn’t weight to double check. Just hoped it will work :)) The salt would be a great addition when chocolate, really! Thank you both for the useful comments!
Jessica Holmes says
Hi, 200 grams of chocolate will equal 1/2 cup once it’s melted. Hope you enjoy them!
Brian Glavey says
Made these because I made a cheesecake for a friend’s bbq and I knew a couple other friends going were vegan/lactose intolerant.
They were absolutely fantastic!
I didnt have almond milk so I used recently boiled water like I do when making a fudge cake. I also added orange zest and orange flavoured vegan chocolate chips.
Amazing recipe, thanks so much, everyone liked them!
Jessica Holmes says
Awesome! Glad to hear it Brian!
Thamar Hoen says
My son is allergic to eggs, but we’re not vegan. I used cows milk and normal dark chocolate. We sprinkled m&m’s on top instead of using chocolate chips. It was a great success! The first bit “had to” be eaten still warm, because waiting wasn’t an option and the rest after some time in the fridge. Soo good. Thank you for this recipe.
Jessica Holmes says
Aww love hearing that! Thanks for the kind review Thamar!
Jayden says
oh man. These are so good! *pleading face emoji*
I’ve been baking vegan for years & have tried so many brownie recipes, but haven’t been able to get that signature crinkly top— until now! which makes them perfect. what the fridge does is miraculous.
Jessica Holmes says
So glad you like them Jayden!
Ruth says
Hi Jess, is it ok if i substitute the vegetable oil with olive oil?
Jessica Holmes says
Hi Ruth, yes that will work. I would maybe just suggest a mild tasting olive oil so the flavour doesn’t overwhelm.
Begona Lozano says
Hi, is there a way to make these cakier? I know most people are fan of fudgy brownies, but I like mine crispy on the outside and slightly cakier. Do I leave them in longer? Add an extra teaspoon of flour? Thanks!
Jessica Holmes says
Hi! Yes adding a bit more flour will make them cakier.
Kirthana says
Hii! I’m Kirthana and I’m doing brownies for the 5th time! Everytime I tried doing them, they don’t turn out to be fudgy? How can I make them fudgy?
And should I use all purpose flour or self-raising flour?
Jessica Holmes says
Hi Kirthana, this recipe calls for plain flour or all purpose flour. To make them more fudgy, make sure you aren’t overmeasuring your flour, try cooking them for a few minutes less and store them in the fridge.
Christi says
These are delicious as are all of your recipes! I didn’t make vegan brownies since I used melted butter, but otherwise followed the recipe.
Jessica Holmes says
I’m so glad you enjoyed them Christi!
Lizzie says
Hi! If I don’t have/can’t find caster sugar, will regular granulated sugar work instead? Also, I saw another reader’s question about soy milk, but would oat milk also be an acceptable substitute? Thank you!
Jessica Holmes says
Yes and yes! Hope you enjoy them!