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.
Gaby says
The first time I tried this recipe I added walnuts and I used Bulletproof MCT oil instead of vegetable oil because it’s all I had . They turned out wonderful and were baked just right after 25 minutes with the convection setting on my oven.
The second time I used grape seed oil and I added pulverized bits of “coconut clusters” (coconut and seeds) . I didn’t have any chocolate to melt so I added an additional quarter cup of cocoa powder. This time they took 28 minutes and were a bit fudgier.
Either way they were delicious and my family loved them as well
Jessica Holmes says
Thanks for the lovely feedback Gaby!!
Lisa says
Thank you, Jess, for your perseverance in crafting this recipe—it’s a keeper! My husband, a bit of a dark chocolate snob, loves these brownies.
I wanted a vegan sweet treat that’s easy to make. Your recipe calls for very few ingredients and I had them all on hand. I don’t recommend melting (burning) chocolate in the micro like I did on my first try—double boiler style on the stovetop is more reliable.
For entertaining, I plan to dress them up with a dusting of powdered sugar. For what it’s worth (since I don’t know how accurate my current oven is), I’m at 6,000 ft. so I increased the oven temp 10 degrees to 360 (“standard”). I used avocado oil and a 9″ round instead of 8″ square pan, which may have made them slightly thinner. At 25 minutes a toothpick came out clean, but I put them back for a total of 30. Perfection.
Jessica Holmes says
Hi Lisa, I’m so pleased to hear you and your husband enjoyed the brownies! Really appreciate your feedback and I think a dusting of sugar is a lovely way to finish!
Vicki says
I’ve got my second batch in the oven now as we enjoyed them so much last time.
I put a pack of pecan nuts in the last batch and loved the extra texture.
Jessica Holmes says
Oh love the idea of add nuts! So glad you enjoyed them Vicki.
Gina says
Most brownie recipes turn out cake like or really dough like, but this was one of the best recipes. I’m so glad I found this. I’ve made these three times now and have memorised the recipe. These are amazing.
Jessica Holmes says
Aww LOVE hearing that Gina! Thank you for your kind feedback!
Emily says
These look so good! I’m made endless batches of bad vegan brownies so going to try these! Do they have a crispy top??! That’s like the be all and end all of a brownie right?! Can’t wait to try!
Jessica Holmes says
Hi Emily, it’s harder to get the crispy top when making vegan brownies as typically that layer is a thin layer of meringue made by eggs and sugar. I still manage to get a little bit of crinkly top with this recipe but it won’t be quite the same.
Alev Emin says
Hi Jess,
How long should I cool these until I can put them in the fridge?
Jessica Holmes says
Hi Alev, I just leave them until the pan isn’t too hot to handle – it’s ok if they are still a little warm.
debbie brill says
I should have read the comments first.Just took mine out the oven as they looked done but the middle isn’t cooked,anotherc5 mins would have done it.Oh well i’ll know for next time.They smell devine tho
Atalie says
I made these today because we were running out of eggs, I followed the recipe to the letter (except using cows milk). These were the best brownies I’ve ever made, super fudge, my girlfriend approves- 10/10 will make again.
Jessica Holmes says
Yes! So happy to hear that Atalie!
Natalia says
I love this recipe! So simple, so tasty! My brownie came out really well!
Jessica Holmes says
So happy to hear that Natalia!
Kira says
Great recipe! I added a bit of baking powder to make the brownies rise a little bit. And they turned out amazing, tender and fudgy. I added cane sugar instead of white one as It’s less sweet and I like its caramel taste. I cooked them for 25-30 minutes at 190 degrees in the over with the fan. I much preferred these to my previous recipe of zucchini brownies with oat flour (which was also great). Thank you for sharing this recipe!
Jessica Holmes says
Awesome! So glad you enjoyed them Kira!
Neal says
Supacalafragilistic!!
netty says
this is my fourth time making them and I absolutely love them and the recipe is so easy and quick. Thanks so much me and my vegan sister love them!
Jessica Holmes says
Yay! Love that!!
Anousheh says
I just made these and added almond flakes to it.
Just brilliant, thank you.
I chose your recipes after going through many recipes for the first time & I’m happy I did 😊
Jessica Holmes says
Aw so happy to hear that!
Jesse falterman says
Update : I made them with the swerve granulated sugar substitute and they turned out amazing ! After going dairy free for my acne I am so thankful for a simple vegan dessert recipe my whole family loved them
Jessica Holmes says
So happy to hear that Jesse! Thanks for letting us know!
Hollie says
I added crumbled Oreos into the mix. Delicious, thanks for the recipe
Jessica Holmes says
Ooh love the added Oreos!