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. 👌🏻
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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
- 80 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
Serving Size: 1 brownie Calories: 222
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Katherine says
Sweet baby jesus of Nazareth, these are sooo good!! I’ve made some questionable vegan brownies in the past but the search is over!
Jessica Holmes says
Yay! So happy to hear that Katherine!
Ekta says
Hi..no baking powder or baking soda required?
Jessica Holmes says
No these aren’t cakes, brownies don’t need a raising agent.
Random Foodie says
They are nice, but not amazing. However, I did not have chocolate chips to add to the batter which may have made them better.
Thanks for the recipe!
Laura says
THE best brownies I have ever made! Thank you so much for such a great recipe. I added in milk and white choc chips (optional bit) as well and baked these in a fan-oven for over 25 minutes, closer to the 30 minute mark as indicated. Thereafter I put them into the freezer for 30 minutes to cool down. Ooh the fudginess! I wanted to upload a picture I took as the comment I am leaving doesn’t do them justice! Thank you x
Jessica Holmes says
So glad you loved them Laura! Thank you for your kind feedback. Yes, sorry you can’t upload a photo here but feel free to share with me on Instagram using the #sweetestmenu
M says
So nice to find a vegan recipe that doesnt need nuts / flax / chia seeds.
I subbed the almond milk for oat milk and used olive oil. I also used wholemeal spelt flour,
They are lovely – I overcooked a smidge but will be lovely with hot custard !
Jessica Holmes says
So glad you enjoyed them!
Beri Towner says
Hello!
Thank you so much for a simple recipe.
I was wondering if i could sub the almond milk with soy milk for the recipe?
Jessica Holmes says
Hi Beri, yes you can!
Jess says
The first recipe that I have tried which works without egg! I was surprised to see how much the brownies rised and honestly they did. Such a good recipe, easily can substitute to be either vegan or just vegetarian. Lovely work!!
Jessica Holmes says
So glad you enjoyed them Jess!
Tamera says
This is the best brownie recipe…ever. I made it twice in one week. I did tweak it and personalize it just a tad. I used coconut oil instead of vegetable and I added a couple tsp of baking powder because I wanted them fluffier. I also bake it covered the second time so the surface would be softer. After pouring the batter in the pan I sprinkled it with crushed walnuts and a little pink sea salt. Then after baking it 30 minutes covered, I baked it 5 minutes uncovered just in case. Then I melted some more chocolate and made a crosshatch pattern on top to leave my own artistic touch. The second time I upped the proportions 1.5x so I could make more in a bigger pan. They turned out perfect. So the proportions are spot on. Mine turned out really fluffy with the baking powder just like I wanted. It’s really the perfect recipe. I do recommend chilling it before cutting. It tastes great straight out of the refrigerator or if you let it sit out for like 20 minutes. I love them! I wish I could leave pictures.
Jessica Holmes says
So glad you enjoyed them Tamera! Thank you for your lovely feedback!
Hayley says
Made these loads whilst on furlough and made non vegan to compare .
These are much nicer in my opinion, my family love them !
Thanks for the recipe 😊
Jessica Holmes says
Love hearing that Hayley!
Martina says
I’m gonna try thissss ASAP! How big was your mold? Do you think I can add some crunchy peanut butter instead of chocolate chip?
Thanks!!
Jessica Holmes says
Hi Martina, I used an 8×8 inch square baking pan. And yes, you can definitely add peanut butter!
Martina says
I adapted the dosage for a round cake pan, added a couple of spoons of peanut butter on top and they turned out deliciousssss! I also used soy milk and it was great. I will try again with almond milk as well. Lovely recipe, these were my first vegan brownies and I was not disappointed at all! Thanks for sharing!
Jessica Holmes says
Yay! So glad you enjoyed them Martina!
Katie says
We had some extra bananas laying around and decided to add some to this recipe. Ended up having to add more milk because it was a little dry but when we baked them they ended up being fabulous. Thank you for sharing this lovely recipe! <3
Jessica Holmes says
So glad you enjoyed them Katie!
WILLA says
can I use soy milk? this recipe looks amazing!!
Jessica Holmes says
Yes!
Namrata says
Can I use normal milk? If I dont want vegan but I wanna make it vegetarian only.
Jessica Holmes says
Yes!
Madison says
So I’ve gone vegan for the month to try and shed a little bit of this corona lock down weight and I have a sweet tooth and these were really good! Not as sweet as I thought they would be though (that could be my fault though, I only added cocoa powder and melted semi sweet chocolate chips, instead of cocoa powder , melted dark chocolate and chocolate chips).. This was the EASIEST, cookie cutter recipe ever so I’m not sure how people managed to screw it up ( sorry but I hate when people leave bad reviews because they can’t own up to their own mistakes). Anyways, I will definitely be making these again!
Jessica Holmes says
So glad you loved them Madison! Thank you for your kind review!
Miss PK says
Amazing – everyone loved these!
There are quite a few recipes out there, I narrowed down to this one based on the rating and wonderful comments.
This recipe is cool proof and a crowd pleaser, book marked and shared! I have a fan assisted oven , baked at 160c for 25mins and they came out perfect. I used normal milk in mine.
Jessica Holmes says
So happy to hear you enjoyed them! Thank you for your kind feedback!!