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.
Ashlee says
Hi! I’m looking to make some brownies with icing so I was thinking a more cakey (less fudgy) brownie, do you have any suggestions how to do this?
Jessica Holmes says
Hi Ashlee, if you want to stick with an egg free brownie, I’d simply bake this one for a few extra minutes! Otherwise, my One Bowl Cocoa Brownies are more on the cakey side of things.
Tracy says
Can I replace to Gluten free self raising flour ?
Jessica Holmes says
Hi Tracy, I haven’t tried myself, but I’d recommend using a gluten free plain flour if you were going to give it a go. Self raising flour has a raising agent in it so might give a slightly more cakey result.
David says
Deliciously fudgy and not overly sweet. A definite make again.
Jessica Holmes says
Yay! Glad you liked them David.
Kristian says
The almond milk is it possible to use another dairy alternative?
Jessica Holmes says
Yes! Other nut milks, oat or soy milk will work too.
Andrea Cruz says
Hello !
I just made this ! absolutely tasty so delicious … I wish to share the results of my Brownies. 😊
Jessica Holmes says
I’m so glad you enjoyed them Andrea!
Ro says
I’m looking for a vegan raspberry brownie recipe – could you just add raspberries to this, or would anything need to be changed?
Jessica Holmes says
Yes you definitely can! Just gently fold through fresh raspberries once you’ve made the batter, or if using frozen ones, just fold them through frozen – don’t thaw them.
Jack estaca says
Well I tried this recipe out (twice) and it resulted in failure.
First time I was/must of been fault, but then I tried for the second time and it came out hard with the inside still soft and gooey (baked 30 mins Fan) and tasted horrible.
So I don’t get what I’m doing wrong here?
Can anyone help out or not, thanks
Jessica Holmes says
Hi Jack, sorry to hear that. Sounds like something went wrong if they tasted horrible. Did you make any changes to the ingredients or method?
Anna says
Hi! Should I use less sugar if my chocolate is sweetened?
Jessica Holmes says
Hi Anna, I don’t recommend reducing the sugar as it adds moisture and texture as well as sweetness.
Baked Bri says
mad respect bloomed when I saw the different batches photo! Rock on! You’re awesome!
Jessica Holmes says
Thank you!
Chev says
Hi Jessica! I waa wondering if these are chewy? I like chewy brownies!
Jessica Holmes says
I think so!
Monique says
Delicious! I live in Italy and can’t easily get substitutes like vegan butter or egg replacers. This recipe has ingredients I already have in the house and tastes absolutely delicious! I added walnuts and chopped cherries- so good.
Jessica Holmes says
I’m so happy to hear that Monique! Cherries and walnuts sound amazing!
Teresa says
Absolutely delicious and so easy to make.
Jessica Holmes says
So glad you enjoyed them Teresa!
elneu says
can i use cocoa powder instead of the melted chocolate? how much should i use??
thank you!
Jessica Holmes says
Hi, no I don’t recommend it. For a lovely fudgy brownie, stick with melted chocolate.
Camille says
Hello from France ♥️
As a vegan , this recipe is really the best for me and my friends are always impressed !!
I love your website so much ♥️
Thank you for all
Jessica Holmes says
I’m so glad you enjoyed them Camille!
Bec says
Can I replace almond milk with oak milk?
Jessica Holmes says
Oat milk? Yes it should work!
Maggie says
Made these for a treat on vacation – my daughter is egg and lactose intolerant, so I used lactose free dairy milk and it still turned out perfectly. We put coconut whipped cream on top and ate them warm from the oven. So good!
Jessica Holmes says
I love hearing that Maggie!
Cath H says
Hi there. Thanks for all your lovely recipes. What vegetable oil do you normally use in your baking? For example this vegan recipe.
Thanks 🙂
Jessica Holmes says
Hi Cath, I usually just use vegetable oil (that’s what it’s called), but a canola or sunflower oil will work.