Let's Bake

Vegan Brownie Recipe

Yield Serves 16 1x
Prep: 15 minutesCook: 25 minutesTotal: 40 minutes

Deliciously thick and fudgy Vegan Brownies made without butter, milk or eggs.


  • 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


  1. 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.
  2. In a large mixing bowl, add flour, cocoa powder and sugar and gently whisk to mix.
  3. 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.
  4. 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*.


*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.

Nutrition Information

Serving Size: 1 brownie Calories: 222
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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