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.
ife says
could I add an egg?
Jessica Holmes says
I haven’t tried! But I have lots of brownie recipes with eggs you might like to try.
Pavi says
Would love to try this! Looks delicious!
I have one question here, don’t we need baking powder added for the brownies to raise!
Let me know if I’m missing anything here!
Thankyou!
Jessica Holmes says
Hi Pavi, no raising agent is needed here as we want them fudgy not cakey. Hope you enjoy them!
V says
These brownies are great!😊
I was originally looking for vegan dessert ideas and after a lot of deciding settled on brownies.
The brownies were delicious!
will definitely bake again…
Thanks!
xxx
Jessica Holmes says
So glad you enjoyed them!
Amy Yeoell says
So so good
Jessica Holmes says
Yay!
Marija says
OMG, this is really the best brownie I’ve had since going plant based! Thank you for the recipe❤
Jessica Holmes says
Yay! Love that!
Xristi Gibson says
Easy to follow and easy to make adjustments with what’s in the pantry and still end up with a good result. I used besan flour with some ground sunflower seeds about 1&1/2 cups, then used coconut sugar and coconut oil, cacoa powder, carob chips, soy milk in the same quantities, added cinnamon instead of vanilla cos I had none🙄, then couldnt resist a few cacoa chips and of course with that much cacoa you have to add some cayenne pepper 😜
Jessica Holmes says
Wow! Sounds amazing!
Alison says
These are really good, and easy to make. I’ve given them to friends and neighbours who’ve asked for the recipe. Just be sure not to over bake them.
Jessica Holmes says
Love that!
Anabelle says
I have made these amendments couple of times and sub with coconut sugar and coconut oil and cocoa nibs but the recipe is do easy and they are so delicious! Thank you! It’s now my go to vegan brownies 😋
Jessica Holmes says
Yay! Love hearing that!
Debbie says
Hi, can I use coconut milk instead of almond milk? Thank you!
Jessica Holmes says
Hi Debbie, I haven’t tried myself. If you do try it, let me know how you go!
Annie says
So yummy! Very very fudgy. think of these as chocolate fudge rather than traditional brownies. Really need to be made the night before and refrigerated for best results. I probably could’ve cooked them a couple more minutes but it got to 30 minutes and I didn’t want to overcook them. To make them more brownie-like probably add another couple of tablespoons of flour and bake a few minutes longer. Will definitely make again.
***I used soy milk instead of almond with no issues.
Jessica Holmes says
So glad you enjoyed them Annie! Thank you for the lovely feedback.
Deanne says
Hi, can you use regular milk instead of almond milk? Just looking for egg free not vegan. Thanks 😊
Jessica Holmes says
Yes you can!
Jasmine says
Hey can you use coconut milk for this recipe
Ani says
I made this recipe with gluten free flour and soy milk instead of almond. Also added frozen raspberries on top. Turned out great! Went down a treat. Only note I would have is that if you want to use gluten free flour, add another tablespoon or two. Otherwise the mixture will be a bit runny. Thanks for the great recipe!
Jessica Holmes says
So glad you enjoyed them Ani!
I says
the best brownie recipe I ever tried! so fudgy
Jessica Holmes says
Love hearing that!
Robin Gettleson says
These look great and I’m planning to try to make them today for my son who recently went vegan and sugar free. I have two questions:
1. Have you heard from comments that anyone was successful using a sugar substitute like Lakanto monk fruit sweetener (or have you tried this)?
2. Is the melted chocolate unsweetened bakers chocolate? I thought that is usually vegan, but you mentioned to make sure to use vegan chocolate so I just wanted to make sure. Thank you!
Jessica Holmes says
Hi Robin, I’m not sure about the sugar substitute – you might just have to scroll through the comments to see. And chocolate is different in different countries, so it might be best just to check the packet and see if it mentions that it’s vegan? Hope you love the brownies!
Leigh says
I love these so much!! I would like to use less caster sugar or leave it out completely? Is it possible? 🙂
Jessica Holmes says
Hi Leigh, it’s really up to you if you would like to experiment with less sugar. Sugar not only adds sweetness but moisture and texture so it will change the result. But it might still be nice!