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
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 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.
Sam says
so excited to try this! If i used a 9×9 inch (i dont own a 8×8) pan should I reduce the amount of bake time? Thank you! 🙂
Jessica Holmes says
Hi Sam! I hope you love them! Yes they will be a little thinner, so you can check them 5 mins early.
Anna Bittencourt says
It was THE best brownie i’ve ever made! Including the non vegan ones!
I follow everything you said, just needed more time in the oven!
Thank you for this!!
Jessica Holmes says
Aww you just made my day! Thank you Anna!!
Liz Mulbery says
Hi! I tried making these brownies but they ended up being very liquid after 25 minute. I put them in for another 10 and it made no change to the consistency. What did I do wrong?
Jessica Holmes says
Hi Liz, so sorry to hear that! Hopefully they will firm up with some time in the fridge. We can troubleshoot together further if you like. Just send me an email – hello@sweetestmenu.com
Laurence Connor says
Mine came out really rubbery in texture although tasting good! What might I have done wrong?
Jessica Holmes says
Hi Laurence, it sounds like you might have over mixed them and/or over baked them. Try baking for less time next time to ensure they’re nice and fudgy.
Satisha says
I’ve made these brownies a few times and they are delicious. I don’t use soy milk/almondmilk as I don’t like the taste..I use oat milk or macadamia milk. Plus I use real cacao not cocoa. I also use coconut sugar or rapidura not castor sugar or raw sugar. As the recipe states, do not overmix or overcook. Fabulous recipe to sure become a family fav!
Jessica Holmes says
Aw so glad you like them Satisha! And great to know your substitutions worked well too.
Gwen says
These turned out perfectly. Followed your recipe to the letter and they look sooo fudgy! The oven temp and time you suggested was spot on (160c 25 mins).
I had given up on making vegan brownies until finding your recipe. Thank you, thank you thank you!!!
Jessica Holmes says
Aww that makes me so happy!! Thank you for the lovely feedback Gwen!! ☺️
Anna says
Hey Jess,
Cant wait to try this recipe!
I was just wondering if there is much difference between cocoa powder and cacao powder?
Thanks!!
Jessica Holmes says
Hi Anna! Excited you are trying to try this recipe. While created differently, cacao and cocoa powder are similar and can often be substituted in baking. I haven’t tried cacao in this recipe myself so I can only guess, but I think it would be ok. Let me know how you go!
Anna says
OMG incredible recipe thank you
These are the best brownies !!
I added a little bit of coffee and turned out perfect
Jessica Holmes says
Yay! So glad you enjoyed them Anna!!
Jess says
WOW!!!!!! Made these brownies as I had an hour spare and they are just amazing! I gave them out to all my family and they said they were the best brownies they’d tasted – they couldn’t believe it when I later said that they were vegan. And my mum, who usually hates desserts, even had two! Thanks so much for the recipe – fabulous
Jessica Holmes says
Aww comments like these really make my day! Thank you so much for the lovely feedback Jess! So glad you and your fam enjoyed them ☺️
khaesa says
Hello, i wanna ask.
Can i change the almond milk with soy milk? and for the sugar i use brown sugar? is it okay or it can change the texture? thank you so much
Jessica Holmes says
Hi! I haven’t tried this recipe with soy milk, only almond milk, so I can’t say for sure but I think it would be ok. You can use brown sugar but it may change the taste/texture slightly. Hope you love them!
Carmel Vincent says
I love this recipe. I have recently turned from vegetarian to vegan and finding chocolate treats for vegans limited and expensive. So I was very happy to find your recipe because it’s easy and lasts a long time. I read that white sugar is most likely whitened with bone char so I used organic raw sugar. I melted it into the chocolate. For the chocolate I used 85% dark for a richer taste.. I found that soy milk works fine and it’s better to heat it in the microwave to prevent the mixture from hardening up after mixing.. Also I like to add chopped walnuts to the mixture. Thankyou so much for the recipe.
Jessica Holmes says
Hi Carmel, I’m so glad you enjoyed these brownies! Thanks for sharing your changes with us. White sugar doesn’t use animal bones here in Australia but great to know it worked well with raw sugar as well.
Jessa says
These look amazing!
I was wondering if you think it would work to swap out the oil for a vegan friendly butter (I’m thinking Nuttelex). If so, would I still use 1/3 cup?
Thanks 🙂
Jessica Holmes says
Hi Jessa, great question! I think it would work but I can’t say for sure since I haven’t tested it myself. If you do try it, let me know how you go!
Ninon Burgy says
What kind of 200 dark chocolate did you use. What is the percentage? What is the Percentage sugar and fat?
And same question for the chocolate chips, do you know the ratio %? I make my own chocolate with 100%cacao paste, cacao butter and coconut sugar. So to know the ratio and not make it to sweet :).
And Can i use almond/oat flour ínstead?
Jessica Holmes says
Hi Ninon, I use a dark chocolate that’s around 50% cocoa. I’m unsure of the fat and sugar percentages. And I don’t recommend changing the flour – only because I haven’t tested this recipe with almond or oat flour so I can’t comment on the results.
Ninon Burgy says
and what is the size of the baking tray that you used :).
so i know if i have to make more…..
Thank you
Jessica Holmes says
I used an 8×8 inch pan.
May says
Hi, really craving brownies and I only have coconut flour? Is it a okay flour subsitute?
Jessica Holmes says
Hi May, I haven’t tested these brownies with coconut flour so I can’t really say – sorry!!
Elkie says
Just to let you know I did add oreos to the brownies and choc chips too , they came out awesome! Really fudgy ! This is one of the best brownies recipes out there ! Cakt believe its vegan too ! Wish I could upload a photo to show you!
Jessica Holmes says
I love hearing that!! Are you on Instagram? You can find me @sweetestmenu and send me a pic!
Chia yih hui says
Hi, may i know if i can replace the oil with olive oil?
Jessica Holmes says
Yes that would be fine!
Joe Arsén says
Hey Jess… Congratulations!!! cause they are hands down the Bestest V Brownies I ever Had!!!ThankU You sooooo Much!!!
But my Dark choco was sweetened and I cant find an other one where I live … so my brownies turned extra extra sweet though tasting awesomeee …so What could possibly be the alterations I could make to make them taste less sweeter? (so that I could eat more of em) thankU again ☺
Jessica Holmes says
Hello Joe! Wow, thanks so much for the kind feedback! I’m so glad to hear you loved these brownies. I would maybe suggest reducing the sugar to 3/4 cup if you’re using extra sweet chocolate. But you don’t want to cut it back too much or you might change texture!
Satisha says
3/4 cup GF flour, 1/4 cup rice flour, I’ve used oat milk, 1 cup vegan choc chips (whole) no melted choc, 1/2 cup coconut sugar, 1/4 cup brown sugar, 1/4 cup ground paleo seed mix & can’t wait to take them out of the oven. I’m a vegetarian, but trying out recipes for youngest son who is vegan. Thank You for the inspiration to mix it up!
Jessica Holmes says
Wow Satisha! Sounds delicious, I hope they work out for you!
Satisha says
They were delicious indeed. Thanks fine the inspo & tips. Happy Cooking