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 ❤️
Welcome to the wonderful world of Vegan Brownies.
This past week I’ve been running a brownie marathon – is that a thing?! I had a big task. To make a delicious chocolate brownie WITHOUT using butter, eggs or milk. I won’t lie, it took a while to get there.
But after eating brownies morning to night, I can safely say, it is possible. And the results are EPIC!
These Vegan Brownies are AMAZING and seriously rival a regular brownie. I KNOW. Can you believe it?! They have chewy edges, a fudgy choc centre and even a crackly top that makes you want to dive face first into the pan.
You’ll see above that it took 6 tries to get these Vegan Brownies just right. Sometimes the hardest recipes to crack yield the most delicious results. You just need a little gumption – and a really good dishwasher.
So like my Dairy Free Brownies, these Vegan Brownies use oil as their main fat rather than butter. But what to do about the eggs? I knew I wanted to create brownies that didn’t use any sort of weird egg replacement, so it would easy for people right across the globe to make them.
So I first tried an oil-based brownie recipe just without eggs to see what happens. 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. 👌🏻
These Vegan Brownies are soft and cakey if you enjoy them straight from the oven. But if you want them uber-fudgy like pictured, then leave them in the fridge for a few hours. It helps them to ‘set’, hold their shape and get stick-to-your-teeth kinda fudgy. I like them both ways.
HOW TO MAKE VEGAN BROWNIES
- You’ll love how quick and easy these Vegan Brownies are to make! The video below shows that you just need 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. For a fudgier brownie, place them in the fridge for a few hours – they’ll turn SUPER fudgy.
HOW TO STORE VEGAN BROWNIES
- These brownie are best kept in the fridge. If you would like to enjoy them warm, microwave for 10-15 seconds before serving. You can also freeze any leftovers!
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Vegan Brownies
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. Add 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.
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.
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!