Description
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.
Nutrition
- Serving Size: 1 brownie (1/12 of recipe)
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
