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.
Ruth says
Yummy
So yummy
I’m in love
Jessica Holmes says
Love that Ruth!
Jesse falterman says
I was wondering if you can substitute swerve granulated sugar for the actual sugar or if it will change the outcome of the finished product ?
Jessica Holmes says
Hi Jesse, I haven’t tried these with a sugar substitute so I can’t say – sorry.
Carlee says
Made this recipe a few days ago and they were delicious! To find a recipe that works for my egg-free diet and my husband’s dairy free diet and have it turn out wonderfully fudgy, moist, and decadent is quite a treat! In our fan-forced oven, they did take extra time-but it was well worth it! 🙂
Jessica Holmes says
Aw love that Carlee! Thanks for the kind feedback!
Daniele says
Hi there,
Is the almond milk for flavour or consistency? It’s the only thing I don’t have in my fridge, do you think it could make a big difference if i use soy milk?
Thanks
Jessica Holmes says
Hi Daniele, I haven’t tried it myself but I think soy milk would be fine!
Sam says
What kind of vegetable oil is best? Will canola work?
Jessica Holmes says
Hi Sam, I just use regular vegetable oil. I haven’t tried with canola oil but I think that’d work!
Marek says
Coconut oil works as well, I tried it and it was delicious 🙂
Joanne says
Hello! I have made these in the UK 🇬🇧 today for my mum who is a vegetarian that doesn’t eat eggs and can confirm this is a brilliant recipe! I’ve made a few vegan bakes for my mum since she stopped eating eggs and when I’ve sampled them I’ve really not enjoyed them as a non veggie/vegan.
I’d say this is the one bake I’ve made which I actually really enjoyed too!
I made with soya milk as my mum doesn’t like almond and it worked brilliantly.
Also where I usually like brownies hot, I actually preferred these chilled from the fridge!
Make them and enjoy one and all!
Jessica Holmes says
Hey Joanne, that’s wonderful to hear! So glad you and your mum enjoyed these! I also love them cold from the fridge.
Maddie says
Delicious! Added vegan marshmallows, crushed bourbons and lotus biscuits. Swapped caster sugar for brown sugar and added salt. Thank you!
Jessica Holmes says
They sound magical Maddie!
Lizzy says
I loved this recipe. Little tip I swapped the vegetable oil for coconut oil. Beautiful. Thanks for sharing a lovely vegan recipe X
Jessica Holmes says
Awesome, glad you enjoyed them Lizzy!
Tammie Abrahams says
Lovely recipe, made this with soya milk ( unsweetened) addes a teaspoo of salt and sprinkled with icing sugar …served warm with icecream and raspberries omg ! So nice thankyou
Jessica Holmes says
Love that! And serving with ice cream – brilliant idea!
Georgie says
These are so good family all loved them
Jessica Holmes says
Love that!
Kiran says
Hi,
Going to try this out as a Covid Lockdown treat! Will Rapeseed oil be ok? Don’t have vegetable oil.
Thanks in advance!
Kiran
Jessica Holmes says
Hi Kiran, I haven’t tried with another oil so I’m not sure. But if you try it, let me know how you go!
Joanne says
I made with rapeseed oil and they turned out great!
Jessica Holmes says
Awesome!
Kiran says
Finally got around to making them.
I used rapeseed oil, and lowered the sugar. Added peanut butter too.
These are amazing. Mine ended up with a crispy top, but super soft and fudgey inside. Thank you!
Jessica Holmes says
Awesome! Thanks for the feedback Kiran!
Naomi says
Add salt. Definitely needed. Would try again but would use 1 tsp of salt and probably add butter instead of oil.
Max says
Gloriously simple to make but delicious result. Used maple syrup & spot of honey instead of sugar. Also added large spoonful of peanut butter & sprinkle of salt. Wonderful- thank you for this receipe!
Jessica Holmes says
Love that Max! A spoonful of peanut butter would be amazing.
Karen says
Do you use sweetened or unsweetened almond milk?
Jessica Holmes says
Hi Karen, unsweetened is fine!
talia says
I decided to make this because i ran out of eggs at home! i desperately needed brownies to be done by tomorrow and there was no supermarket near me. Tried this and replaced almond milk with fresh non vegan milk and damn i never looked back. On the dark side but can be lightened with milk chocolate instead of dark. Loved it! Thank u so much:)
Jessica Holmes says
Aww so happy to hear that Talia! They’re such a lifesaver when you need brownies but don’t have eggs!