Vegan Brownies

  • Author: Jessica Holmes
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 16
  • Category: Dessert
  • Cuisine: American


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


  • 140 grams (1 cup) plain flour
  • 20 grams (1/4 cup) cocoa powder
  • 200 grams (1 cup) caster sugar
  • 80 ml (1/3 cup) vegetable oil
  • 1 teaspoon vanilla extract
  • 200 grams (1 and 1/3 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 160 C (320 F). Line an 8-inch square baking tin 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. Add 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.


  • Serving Size: 1 brownie
  • Calories: 222

Keywords: Vegan brownies, Dairy free brownies, Chocolate brownies, Egg free brownies

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