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.
Nutrition Information
Monique says
Hey – I am planning to bake this recipe today for a breakfast event on my work. Does this recipe really serves 16 pieces? I am excited, as this is simple enough and has a loooot of good comments!
Jessica Holmes says
Hi Monique, excited you are going to try these! It depends how big or small you cut them. The recipe makes 8 by 8 inch square, so I usually get 16 smaller brownies or 12 larger ones.
Emie says
I made these brownies for my partners birthday and ended up keeping a couple of slices for myself! They were so rich and gooey. I added a chopped up vegan snickers bar to the mix and it was delicious. Best vegan brownie recipe yet!
★★★★★
Jessica Holmes says
Oh wow! That sounds amazing!
Natalie says
Thank you so much! I have made 3 vegan brownies today and they’ve all ended up in the bin so beyond grateful for this recipe! I made it with gluten free flour too and it seems to be just as good!
Super easy, one bowl job too!
★★★★★
Jessica Holmes says
Brilliant! Love hearing that Natalie!
Jayne says
Have baked this with rapeseed oil, and with melted butter. Both work well although the oil makes it more fudgy. I’ve also replaced the almond milk with semi skimmed lactose free milk. Baked for 30 minutes in a fan assisted oven and they come out a perfect consistency. Important to preheat the oven so it’s the correct temperature. I’ve also added walnuts which is scrummy. Absolutely love this recipe, thank you!
★★★★★
Jessica Holmes says
Love that! Thank you for your kind feedback Jayne.
Christine Manley says
Just made the brownies!!!!!!
They are gooey chocolatey scrumptious
Thank you for this great recipe
★★★★★
Jessica Holmes says
Yaaay! So glad you love them!
Nisha says
This is not recipe but magic, so good. Thank you very much.
If I want just eggless and want to replace oil with butter and almond milk with normal milk, without the ratio be still same, and how much fires these replacement alter the taste for good, kindly advise. I have to make 120 brownies for some charity event, and this is the best recipe, thank you once again.
Jessica Holmes says
So glad you enjoyed them Nisha! You can definitely replace the almond milk with regular milk. However, I haven’t tested the recipe with butter so I can’t say for sure. If you do try it, let us know how it goes.
Mandy says
Hi there. I want to try this recipe but need to bake in a 10 x 8 inch brownie tray. Can you tell me how to scale up the measurements to fit please? Would really appreciate your help. Thank you
Jessica Holmes says
Hi Mandy, I haven’t tested the recipe in a larger quantity so I can’t say I’m sorry.
Helen says
FYI Bakinglikeachef has a cake pan converter
Yana says
It’s perfect!!! I love it!!!!
★★★★★
Jessica Holmes says
So glad you loved it!
Sally Wilkes says
Do you recommend cutting them before putting in the fridge or putting the whole thing in when it has cooled down then cut it?
Jessica Holmes says
Hi Sally, they’ll be easier to cut when they’ve been chilled.
Jai says
Recipe looks lush! Very excited to try it.
I am planning on making these on Thursday morning for an event that will take place on Friday – will they be OK in the fridge for 24hrs or should I try to make them on Thursday evening instead?
★★★★★
Jessica Holmes says
Hi Jai, excited you are going to try these! Totally fine to make them a day in advance. They keep well in the fridge!
Elizabeth says
Is it OK to use soya milk in this recipe please?
Jessica Holmes says
Yes that should be fine!
Raeley says
This turned out HORRIBLE. No baking powder or baking soda, and it turned out like play dough consistency. Not enough sugar also. I haven’t had baking fail like this in a long time, and I’m not sure what exactly was wrong here.
★
Jessica Holmes says
Sorry to hear that Raeley! Definitely doesn’t sound right. I rarely use baking soda or baking powder in any brownie recipe that’s designed to be fudgy. Perhaps one of the ingredients was mis-measured? Or maybe they just needed a bit longer in the oven.
Stacey says
This recipe is so easy, simple, and adaptable. I make this with soy-free chocolate and oat milk, chef’s kiss. I was skeptical about the lack of raising agent, however, this recipe actually creates the most magical fudge brownies that are a crowd favourite. No one’s questioning it being vegan and soy-free, because their mouth is filled with this rich and dense brownie, which is also smeared all over their face. It’s all super tasty served with fresh fruit. Today I’m going to try make it with a raspberry compote! Thanks for this top notch recipe!
★★★★★
Jessica Holmes says
Amazing! Love that Stacey. Thank you for your kind feedback. And they would be amazing with a raspberry compote – yum!
amanda says
Best brownies ever!! Turn out perfect everytime following exact recipe and time . I always make these instead of regular brownies x
★★★★★
Jessica Holmes says
Love that!!
Lesley says
Can you use oat milk instead? Our family has a bunch of allergies including nut and a few weird ones.
Jessica Holmes says
Yes that should be fine Lesley!