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.
Emmy says
Thank you for this recipe! I was worried I had under-baked at first as they seemed quite wet when they came out of the oven. But as soon as I had chilled them, they were perfect – rich, sticky, delicious. I used soya milk and added swirls of almond butter on top.
Jessica Holmes says
Love hearing that Emmy!
Charlie Brookes says
Absolutely love these!! They even got a stamp of approval from my (very judgmental anti-vegan) sister!! Who at first turned her nose up at the thought of a vegan brownie (one of her favourite foods), but after trying them she thought they were delicious!! Thanks so much will definitely be making again!!
I removed them at 18 mins tho as I prefer a slightly underdone brownie and my oven cooks things very quickly!
Jessica Holmes says
Love hearing that Charlie! Sounds like you cooked them to perfection!
Hannah says
Honestly one of the best brownie recipes I have ever tried! Everyone loves them, even my vegan sceptic friends 😂
Jessica Holmes says
LOVE hearing that Hannah!
Forida miah says
I absolutely love thus this version its it’s super easy and delicious my kids! me! everyone loves them!!
Thank you xxx
Jessica Holmes says
Yay! So happy to hear that!
Orange says
I love it!
Jessica Holmes says
Yay!
Emma says
Absolutely beautiful. I’m no chef but this was a simple recipe to follow and by eck they’re tasty. Made these for my son who has an egg allergy. Thank you so much xx
Jessica Holmes says
Yay! Glad you like them Emma!
Rohima Begum says
just made these for a colleague at work and he loved them,
i added vegan white chocolate on top as well as walnuts. which was a hit.
thank you for the recipe.
Jessica Holmes says
Awesome! Love hearing that!
Sophia says
These brownies were moist, fudgy and intensely chocolatey, so good my husband and kids didn’t know they were vegan until I told them! I’m trying a new vegan diet and this was a reassuring experience as I still want to enjoy sweet treats now again. Thank you for the recipe!
Jessica Holmes says
Yay! So glad you like them Sophia!
Julianne says
I made these and they were nice and fudgy, but I felt they had a slight rubbery mouthfeel. Would making them with vegan butter rather than oil make any difference to this?
Jessica Holmes says
Hi Julianne, I’m not sure but you could try.
Selina says
This recipe is great! The brownies turned out to have a perfect fudginess! I put 1/4 tsp of salt in to bring out the chocolateyness and swirled in some biscoff spread just before baking. Appreciate you having the metric measurements too, will make again!
Jessica Holmes says
That sounds amazing Selina! Yum!
Keely says
I absolutely love these brownies but my body reacts to plain flour and I’m wondering what alternative that’s gf would you suggest?
I use avocado oil and was wonderful and added extra walnuts on top with chips of cacao.
This is definitely my favourite sweet treat recipe xxx
Jessica Holmes says
So glad you like them Keely! I haven’t tried these with a gluten free flour so I’m not sure, but a gluten free plain flour might work. Let me know if you try it. Otherwise, I also have a Gluten Free Brownie recipe you might like.
Bianca says
Made this yesterday and left it in the fridge overnight, I was expecting it to be a brownie, its really fudgy, too fudgy for my liking. I don’t know why, maybe its because i halfed the sugar? Well overall its okay, i mean its chocolate 😂
Jessica Holmes says
Hi Bianca, if it was too fudgy for you, you could try baking it for a few more minutes and/or add an extra tablespoon or two of flour – that should do the trick.
Ashebea says
They came out great!!! I used half the amount of sugar and to me and my family they were perfect. Definitely a recipe to keep.
Jessica Holmes says
Yay! Love hearing that Ashebea!
Ted Sterrenburg says
are these brownies meant to rise at al. thanks. ted
Jessica Holmes says
Hi Ted, no they have no raising agent in them. They’ll be dense and fudgy!
Maya says
I made this recipe twice. First time I used almond milk and it turned out really smooth and like a brownie batter. This time I used oat milk. And it was kind of more a cake batter than a brownie batter. I was just wondering if the oat milk made the batter more cakey and thick? Thanks 🙂
Jessica Holmes says
Hi Maya, I haven’t tested the brownie with oat milk so I’m not sure, but it could have made a difference to the texture.