• Deep chocolatey flavor that rivals traditional brownies. • Fudgy, tender texture with no eggs or dairy. • Simple, wholesome ingredients you likely already have. • Great for vegans and anyone who wants a delicious plant‑based treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all‑purpose flour (or gluten‑free flour blend if desired) cocoa powder sugar baking powder or baking soda (depending on recipe) salt plant‑based milk (like almond, oat, or soy milk) neutral oil (such as vegetable or canola oil) vanilla extract optional add‑ins: dairy‑free chocolate chips, chopped nuts, flaked sea salt
Directions
Preheat your oven and lightly grease a brownie pan or line it with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder (or baking soda), and salt.
In a separate bowl, mix the wet ingredients: plant‑based milk, oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined — avoid overmixing.
Fold in any optional add‑ins like dairy‑free chocolate chips or nuts.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake until the brownies are set around the edges but still slightly gooey in the center.
Remove from the oven and let cool completely before cutting into squares.
Servings and timing
Serves: about 9–12 brownies (depending on cut size) Prep time: 10–15 minutes Bake time: 20–30 minutes Total time: about 35–45 minutes
Storage/Reheating
• Room Temperature: Store cooled brownies in an airtight container for up to 3 days. • Refrigerator: Refrigerate for up to 5–7 days; bring to room temperature before serving for the best texture. • Freezing: Wrap brownies individually or in portions and freeze for up to 2–3 months; thaw before serving. • Reheating: Warm slightly in the microwave for 10–20 seconds if you like them a bit gooey.
FAQs
Are vegan brownies as fudgy as regular brownies?
Yes — with the right balance of oil and plant‑based milk, they can be just as fudgy and rich.
Can I make these gluten‑free?
Yes — use a gluten‑free flour blend in place of all‑purpose flour.
What can I use instead of plant‑based milk?
Any non‑dairy milk like almond, oat, soy, or coconut milk works well.
Do vegan brownies need eggs?
No — they use plant‑based milk and oil (and sometimes applesauce or flax eggs) to replace eggs.
Can I add chocolate chips?
Absolutely — dairy‑free chocolate chips make these extra indulgent.
How do I make the brownies extra moist?
Adding a little extra oil or a bit of applesauce can increase moisture.
Can I make them without refined sugar?
Yes — substitute coconut sugar or another sweetener, but texture and sweetness may vary.
Can I make these in a muffin tin?
Yes — pour the batter into lined muffin cups and bake, adjusting the time as needed.
Can I add nuts?
Chopped walnuts, pecans, or almonds are great additions for crunch.
What pairs well with vegan brownies?
Serve with dairy‑free ice cream, berries, or a dusting of powdered sugar.
Conclusion
Vegan brownies bring all the chocolatey goodness you crave in a plant‑based dessert. Easy to make with simple ingredients, they’re perfect for bake sales, parties, or whenever you need something sweet and satisfying. Customize them with your favorite add‑ins for extra flavor and fun!
Vegan brownies are rich, fudgy chocolate treats made without eggs or dairy — perfect for anyone seeking a plant-based dessert without sacrificing flavor or texture.
Ingredients
1 cup all-purpose flour (or gluten-free flour blend)
1/2 cup unsweetened cocoa powder
3/4 cup sugar (or coconut sugar)
1 tsp baking powder
1/4 tsp salt
1/2 cup plant-based milk (almond, oat, soy, etc.)
1/3 cup neutral oil (vegetable, canola, or melted coconut oil)
1 tsp vanilla extract
Optional: 1/2 cup dairy-free chocolate chips
Optional: 1/4 cup chopped nuts (walnuts, pecans, etc.)
Optional: pinch of flaked sea salt for topping
Instructions
Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
In a separate bowl, combine plant-based milk, oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in chocolate chips and/or nuts if using.
Pour the batter into the prepared pan and smooth the top with a spatula.
Sprinkle flaked sea salt on top if desired.
Bake for 22–28 minutes, or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Let cool completely in the pan before slicing into squares.
Notes
For extra fudgy brownies, slightly underbake and cool completely before cutting.To make them refined sugar-free, substitute with coconut sugar or maple syrup (adjust liquids slightly).Add a spoonful of applesauce for added moisture if desired.Turn these into brownie muffins by baking in a muffin tin (adjust time to 15–20 minutes).Serve with dairy-free ice cream or fruit for a decadent dessert.
