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.
Erin says
Not good, do not recommend. Needs leavening and salt. Turned dense and gummy despite a toothpick coming out clean. Oh well. Thanks for sharing your recipe.
Jessica Holmes says
Hey Erin, sorry to hear you didn’t enjoy them.
Erin says
Not good, do not recommend. Needs leavening and salt. Turned dense and gummy despite a toothpick coming out clean. Oh well. Thanks for sharing your recipe.
Jessica Holmes says
Sorry to hear you didn’t enjoy them Erin.
Skye says
So fudgy!
I had no walnuts so I added pecans, also couldn’t find caster sugar so I used a mix of regular cane and confectioners sugar!
My boyfriend’s non-vegan parents loved it too!!!
Jessica Holmes says
So glad you enjoyed it Skye!
ISpy7 says
Very easy to make, simple ingredients and came out delicious, especially after some time in the fridge to get fudgy as recommended! Thanks!
Jessica Holmes says
Awesome! So glad you enjoyed them!
Kit says
Had so many requests to remake these from friends – about 5 batches later they’re still everyone’s favourite!
No one could believe that they were vegan (and friends are a lot more open to trying all manner of vegan bakes now!)
Honestly the best brownie recipe I’ve come by!
Jessica Holmes says
Yaaay! That’s so lovely to hear Kit!
Hennika Khatri says
Hi,
Can we use soya milk instead of almond milk?
Thanks,
Jessica Holmes says
Hi, I haven’t tried it myself but I think it would be ok!
Rachael Gill says
Fantastic! Crunchy outside and gooey inside. They are currently chilling in my fridge but had 2 testers (housemates) love them already, let’s hope the vegan I made them for feels the same. Thank you for the amazing recipe 😍
Jessica Holmes says
Amazing! So glad you like them Rachael!
Rachael Gill says
The vegan I made them for absolutely loves them, this batch will not make it to the freezer 😀 thank you!
Jessica Holmes says
Awesome! Love hearing that Rachael!
Valentina Slama says
Hello 🙂 I tried this recipe and the brownies turned out super tasty and very rich. Yet, they didn’t really turn out fudgy, more like a moist cake, even though I put them out after 25 mins from a fan-forced oven. I also put them in the fridge straight away. Do you know what could be the problem? Should I leave them in shorter? What ingredient or what step is actually responsible for the ‘fudgyness’? 🙂
Jessica Holmes says
Hi Valentina, so glad you enjoyed them! Yes maybe next time you could try baking them for slightly less time or adding a little bit less flour depending on your preference. The fudgy texture should really come from a combination of ingredients, including the wet ingredients like melted chocolate, the oil, and milk, but the baking time is equally important, as is the ratio of flour and cocoa – I would definitely recommend using a kitchen scale to get that ratio just right if you can.
Betty says
Hey! I have read the comments and the recipe and I´m concerned if there is no need for baking powder nor baking soda? I would love to know and make them.
Jessica Holmes says
Hi Betty, that’s correct. None of my brownie recipes use a raising agent.
Mugdha Savkar says
Hello Jessica,
Mugdha here from India, Thanks so so much for sharing this recipe. Brownies are my favorite and I’ve been told to go vegan. This recipe is super easy and I’ve even been able to teach it to some of my students. Thanks a TON!
Jessica Holmes says
Hi Mugdha, this makes me so happy! Thank you for the kind words and for sharing the recipe with your students.
Jaya says
Hi Jess, How long do I need to allow the brownies to cool down before putting them in the fridge to firm up a little? 15 minutes left before they come out of the over now, exciting!!!
Jessica Holmes says
Hi Jaya, just until they aren’t piping hot and your baking tin has cooled down enough to touch. Hope you love them!
Jaya says
Jess these turned out soooo good that I had to give some away to the neighbours and their children, too worries that myself hubby and little one would eat the entire bake. I’m so inspired by your recipe that we will try your choc chip brownies today. My some enjoyed baking the brownies soooo much we need another go at something new!
Jessica Holmes says
So glad you enjoyed them Jaya!
Sammy says
Cannot believe they are vegan!! VERY chocolaty and fudgy!! I did only put them in the oven for 23 min and they were almost overbaked!
But them warm with some vegan whipped cream tastes AMAZINGGG
Jessica Holmes says
So glad you enjoyed them Sammy!
Melissa says
Can these be made in a cast iron skillet?
Jessica Holmes says
Hi Melissa, I haven’t tried it myself but it should be ok!
Beth says
How many days will these last if kept in the fridge?
Jessica Holmes says
Hi Beth, they’ll be pretty good for a few days! You can also store them in the freezer if you want to keep them for a bit longer.
Suzanne says
My 10 year old just made these. First attempt at vegan brownies and they’re lovely! She’ll definitely make them again!!
Jessica Holmes says
Amazing! Love hearing that Suzanne!
Zoe says
Best brownies ever! Love them!
Jessica Holmes says
Yay! Thanks Zoe!