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.
Sarah says
I was looking to make a new vegan brownie recipe and came across this one and thought let me try it out! I was hesitant at first because it uses oil and not butter but i thought maybe it will still be fudgy. I made the recipe and sad to say I was disappointed with the results. It was kinda dry and crumbly. It gave me more of a cakey/bready texture rather than a fudgy brownie consistency. My friend on the other hand liked it but it just wasn’t what the soft fudgy brownies i was expecting.
Jessica Holmes says
Hi Sarah, sorry you didn’t enjoy them. If they were cakey, you may have either added too much flour or overbaked them.
Alejandra says
They were amazing!
Thank you❤️
Jessica Holmes says
Yaaay!
Linde says
Grams vs cups in your recipe seem to be off.. 75gr of chocolate is half a cup in the optional chocolate chips part, but half a cup of chocolate in the basic recipe is 200gr.. Flour also has a big difference in gr and cups..
Jessica Holmes says
Hi Linde, the two chocolates weigh different amounts as they are in different states. 1/2 cup of melted chocolate will weigh more than 1/2 cup of chocolate chips. Flour can also be very easily over or under measured using cups, so it’s best to go with the gram measurement if you can.
Yanina says
I did this recipe several times already, I’m very pleased with the results and also the (non-vegan) people who I prepared it for. Nobody could actually believe these brownies were vegan!
I did an alteration and replaced the flour with almond flour as my husband is gluten intolerant, they came out perfect everytime (you just need to use 30 grams more)
Thanks so much for sharing the recipe 🙂
Cheers,
A vegan fellow.
Jessica Holmes says
Aw so glad to hear that Yanina! Thank you for the kind feedback.
Martina says
I made them yesterday because I was bored in quarantine. I tried them 20min after baking …they were very very sticky. I mean, they sticked to my teeth, my tongue, my mouth…I couldnt even chew them. So I out them in fridge…now they are dense and hard, not fudgy at all. I mean, I know they cant taste like real brownies…but they are do far away from real brownies. To be honest, Im afraid we wont even eat them all. Sorry
Jessica Holmes says
Hi Martina, sorry to hear you didn’t enjoy them.
Y says
Are you British? The cup measurements obviously aren’t the usual for us and online conversions never work out for me, but I used a tumbler that has conversions on from ‘tiger’ and they honestly come out perfect. I’m not even vegan but these are divine! Also tried oat milk instead and they were unreal
Jessica Holmes says
So glad you enjoyed them!
Naomi Cooke says
Yummy! Best vegan Brownie recipe I’ve tried!
Jessica Holmes says
Yay! Glad you liked it Naomi!
Liza says
I just made these. They are so easy to do and came out great. My first time I made brownies. I used coconut oil instead and used oat milk instead as don’t use almond milk. I used a little less sugar. My nephew, sister and I liked them. I was thinking next time could try adding fruit to it like cherries or strawberries. Didn’t have the fruit to do it this time round.
Jessica Holmes says
Glad you enjoyed them Liza! And adding fruit would be lovely!
Sophie says
I love to bake things to take into work, but always feel bad when there is a vegan colleague, so this is my go to vegan recipe and the whole office loves them! Much easier to bake than regular brownies. I just mix in some vegan white choc chunks before baking and they’re wolfed down!
Big thanks for creating this recipe!
Jessica Holmes says
Love hearing that Sophie! Your work colleagues must love you!
Anna says
I have a fan oven but cooked on 180 for 30 mins and it came out perfect! Great recipe. Also didn’t have quite enough almond milk so used half almond and half oat. All good!
Jessica Holmes says
Love hearing that Anna!
Martina says
Can we use a different milk then Almond milk, as my son is anaphylactic for nuts/peanuts? Which one would be a good replacement?
Thanks
Jessica Holmes says
Hi Martina, I’ve only tested this recipe with almond milk but I’ve had readers tell me they’ve had success with oat milk and soy milk. Hope you enjoy them!
Sarah says
These truly are the best ever brownies for vegans and non vegans. so easy to make too. My family love them!
Jessica Holmes says
Love that!
Indra says
Thank you, Jessica, for this brilliant recipe! I made them last night and they came out just perfect and delicious. And it was so quick and easy. 🥳
I reduced sugar by half (since we don’t like too sweet) and used salted caramel flavour cocoa. Definitely will be making it again and will experiment by adding nuts and different flavours. 😋
Jessica Holmes says
Love love love that Indra! Thank you for the feedback!
Francesca says
I made them yesterday and my friends who aren’t vegan appreciated them. Chewy and fluffy. Thank you for the recipe. Easy and with no yeast.
Jessica Holmes says
Love hearing that Francesca!
Joy says
Can I add almond in the batter?
Jessica Holmes says
Chopped almonds would be lovely!
Carla Javellana says
She is right, it is more fudgey if you put in fridge before you bake it. This is perfect for people who doesn’t like so sweet brownies. I just don’t like, I love your recipes. I used granulated sugar because we don’t have Caster sugar. And within 25 mins my brownies was already fully cooked. Thank you! I’ll make this to my family in Philippines, I’m going there nex month. Thank you! You’re the best!
Jessica Holmes says
So glad you enjoyed them Carla! I actually meant to suggest putting them in the fridge after you bake them, but I’m glad they turned out extra fudgy for you!
Shara says
Hi
Made these brownies today as my son has become vegan. Thank you so much for taking the time to perfect the recipe. I’m not vegan (sorry!) but I think I’ll be eating these brownies too 😊
Jessica Holmes says
I’m so glad you liked them Shara!