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.
Gemma says
I added hemp powder to this recipe to create the perfect hiking snack loaded with protein- amazing!! Thanks for the recipe!
Jessica Holmes says
So glad you enjoyed them Gemma!
Belle says
I have baked using this recipe at least 3 times. I bake this every month my period comes around and im craving something sweet. I reduce the sugar and add much more vanilla essence. Its so delicious and most importantly its simple.
Jessica Holmes says
Love that Belle! Thank you for your kind review!
jake says
barely covered the 8×8 baking tin, was skeptical about the amount of ingredients and it turned out i was right, there was not enough to even fill my tin properly
Jessica Holmes says
Hi Jake, sorry to hear that. It sounds like something was mis-measured as that’s not right.
Abraham Atter says
Hi Jess,
I bareley ever get time for baking, so always freeze the stuff I make for later. Out of interest would you know how long you can freeze them for and still taste really good.
Ps. I really love the recipe and have even given some to my parents and they’ loved it.
Jessica Holmes says
Hi Abraham, so glad you enjoyed these brownies! You can definitely freeze these, they never last that long in my house, but they should keep well for a month or so!
Abe says
Thanks for the response Jess, I was planning on doing a batch or 2 this weekend, you wouldn’t happen to know the volume of a full recipe at all? Just wanted to work out how much to make for my baking trays,
Thanks again!
Jessica Holmes says
Ah I don’t sorry! I usually just use an 8 inch baking square baking tray. Enjoy!
Scarlett says
Hi Jessica,
Thanks for this awesome recipe!
What’s the temperature of melted chocolate and the milk when you add into the mixture? Does it matter?
Jessica Holmes says
Hi Scarlett, the milk can just be as is from the fridge or at room temp, depending on how you are storing it. The chocolate shouldn’t be hot, just melted and a little bit warm. Hope that helps!
Becky says
I made these brownies over the weekend and they are absolutely delicious. I used golden caster sugar and they turned out fine. 🙂 the best vegan brownies i have tried so i will 100% make them again. I let them cool for an hour or so and then popped them into the fridge for few hours and the texture was perfect, so gooey and fudgey!
Thanks for such a great recipe 🙂
Jessica Holmes says
Love that Becky! Thank you for your kind feedback!
Amber says
Hi,
I’m really looking forward to making these tomorrow! Probably a silly question but when you say you recommend putting the brownies in the fridge for a few hours to firm up, is that once they’re cooked?
Thanks!
Jessica Holmes says
Yes thats right Amber! It helps them firm up and go nice and fudgy!
Izzy says
This is hands down the best and most fudgey brownie recipe I’ve ever come across! Finally managed to get hold of some flour in lockdown, and this was the first thing I baked. Thanks for such a great recipe!!!
Jessica Holmes says
Aw so glad you enjoyed them Izzy!
Darius says
Was all cakey did it for just over 25 mins on fan. I’d say 25 tops. Too cakey for me like crumble cake
Jessica Holmes says
Sorry to hear that Darius. If it was cakey, you may have overbaked it or added too much flour.
Danielle says
As someone who lives with vegans and veggies and non-vegans, it’s been hard to find a vegan brownie that tastes like a non-vegan brownie. This recipe is the closest thing I’ve ever found!
With the current flour shortage I had to use self-raising flour as it was all I had left, and then I used golden caster sugar and yogurt rather than oil to prevent them from being greasy. These were so easy to make and so tasty, this is now my future go to vegan brownie recipe.
Jessica Holmes says
So glad you enjoyed them Danielle!!
Ros says
Just made this, wanted to make brownies but had no eggs, just used normal milk and dark chocolate, it turned out very rich and fudgey, can only manage a small amount
Jessica Holmes says
Glad you like them Ros!
Shaveta says
What can be used instead almond milk if not available please suggest
Jessica Holmes says
Hi Shaveta, I haven’t tested this recipe with another milk substitute but if you have a look through the comments I think quite a few readers have! My guess is that other milk substitutes like soy milk would work too.
lids says
Hi, I used coconut milk and coconut oil as subs and worked out well! love these brownies so much
Samantha Valentine says
I used oat milk and the were amazing! X
Heather says
I’ve been trying different brownie recipes and this one is great! I picked it for the ingredients and followed the recipe as best I could. I did struggle a bit with the melted chocolate measurement. According to my packages, 200 g seemed like much more than half cup. But as half cup seemed like the more reasonable measurement, I went with that and it turned out fine. I accidentally used 1/3 cup cocoa instead of 1/4, and it wasn’t a problem (subconsciously trying to up the chocolate?)…and I did put it in the fridge, which was a great tip. Everyone loved how gooey, fudge and wonderful they are. Great job, thank you!!!
Jessica Holmes says
Aww so glad you enjoyed them Heather! Just to clarify 200 grams of chocolate, weighed as pieces of chocolate, then melted down should equal about 1/2 cup. But sounds like you did everything perfectly! Well done!
Anna says
Hello,
Can you make this recipe with soy milk?
Jessica Holmes says
Hi Anna, I haven’t tried but I think it would be fine!
Julie Grant says
Hi
I was wondering if you tried to make these with gluten free flour and how it turned out? or do you have a recipe thats vegan and gluten free?
Jessica Holmes says
Hi Julie, I’m sorry no I haven’t tried this recipe with gluten free flour.