Vegan Brownies

Vegan Brownies are rich, fudgy, and irresistibly chocolatey—without any eggs or dairy. These plant-based treats are made with simple ingredients but deliver everything I want in a brownie: a crackly top, chewy edges, and a dense, moist center. I love how easy they are to make and how no one can ever tell they’re vegan.

Why You’ll Love This Recipe

I love this recipe because it proves that vegan baking can be just as decadent and delicious as traditional desserts. The brownies come together in one bowl with everyday pantry staples, and they bake into thick, gooey squares of chocolate bliss. Whether I’m making them for myself, sharing with friends, or taking them to a party, these brownies always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Granulated sugar or coconut sugar

• Brown sugar (for added moisture and chewiness)

• Unsweetened almond milk (or any plant-based milk)

• Neutral oil (like canola or vegetable oil)

• Vanilla extract

• Vegan chocolate chips or chunks

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. In a mixing bowl, I whisk together the flour, cocoa powder, baking powder, and salt.

3. In another bowl, I mix the sugars, almond milk, oil, and vanilla until smooth and combined.

4. I pour the wet ingredients into the dry and stir until just combined. The batter will be thick.

5. I fold in the vegan chocolate chips or chunks.

6. I spread the batter evenly in the prepared pan and smooth the top with a spatula.

7. I bake for 25–30 minutes, or until the top is set and a toothpick inserted comes out with a few moist crumbs (not wet batter).

8. I let the brownies cool completely in the pan before slicing for clean edges and the best texture.

Servings and timing

This recipe makes 9–12 brownies, depending on how I cut them. It takes 10 minutes to prep and 25–30 minutes to bake, so I have fresh brownies ready in under 45 minutes.

Variations

Sometimes I add chopped nuts, a swirl of peanut butter, or a pinch of espresso powder to deepen the chocolate flavor. I’ve also used oat milk or soy milk when I don’t have almond milk, and I’ve mixed in chopped dried fruit for a twist.

storage/reheating

I store the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze them in a sealed container with parchment between layers. To reheat, I microwave a brownie for 10–15 seconds for that fresh-out-of-the-oven warmth.

FAQs

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend. The texture stays fudgy and satisfying.

What makes brownies fudgy instead of cakey?

Less flour and more fat (oil in this case) keep the texture moist and rich. I also avoid overmixing the batter.

Do I need a flax egg or egg replacer?

Not for this recipe. The combination of sugars, oil, and plant milk gives the brownies the right texture without any additional binders.

Can I reduce the sugar?

Yes, but I keep in mind it may slightly change the texture. I’ve used coconut sugar for a lower-glycemic version and it still tastes great.

Are these brownies kid-friendly?

Absolutely! They’re sweet, chocolatey, and you’d never know they’re vegan. Kids love them just as much as adults do.

Conclusion

Vegan Brownies are rich, indulgent, and surprisingly simple to make. Whether I’m baking for a plant-based diet or just want a delicious, dairy-free dessert, this recipe always satisfies my chocolate cravings. It’s one of those treats I make again and again—and no one ever guesses they’re completely egg- and dairy-free.

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