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Rich, fudgy, and slightly gooey, these vegan brownies are seriously the best! Easy to make with simple ingredients, these decadent brownies will, without a doubt, leave you wanting more!

Stack of vegan brownies with chocolate chips.

⭐️ Why You Should Try It

  • Rich, fudgy, and buttery. With an intensely chocolate flavor, slightly crispy tops, and moist texture, you will love these vegan brownies. They are fudgy without being too gooey or cakey. They are such a decadent treat that everyone will love to indulge in!
  • Insanely chocolatey. By incorporating cocoa powder, dark chocolate, and chocolate chips, this recipe delivers an unmatched chocolate experience without being overly sweet. These brownies are truly addictive. You have been warned!
  • Simple and affordable ingredients. You will only need 10 easy-to-find ingredients and about 15 minutes of active time to make these brownies. Plus, this recipe has no avocado, beans, aquafaba, or applesauce!

🍫 What Is a Brownie

A brownie is a type of chocolate cake that first appeared around 1893 in the United States. It is usually baked in a square or rectangular tin, has a flat appearance, and has a fudgy texture. Traditionally, it’s prepared with flour, sugar, butter, chocolate, and eggs.

The recipe I am sharing here is both eggless and dairy-free, all without sacrificing flavor!

🧈 Ingredients Notes

Here are the ingredients you will need to prepare this vegan brownie recipe:

  • Flour – Use regular all-purpose flour.
  • Unsweetened cocoa powder – Preferably use Dutch-processed cocoa powder. Not only will it result in a richer chocolate flavor, but it will also give your brownies a deeper color.
  • Sugar – Granulated white sugar works best here. It also helps give the brownies slightly crispy tops.
  • Butter – For richness and a delicate buttery flavor. You can use store-bought vegan butter or homemade vegan butter.
  • Plant-based milk – Any unsweetened plant-based milk will work. You can use almond, cashew, soy, or oat milk.
  • Dark chocolate – Pick good-quality vegan dark chocolate. I went with 70% dark chocolate for a deeper flavor. You can use 50% dark chocolate, but be aware that your brownies will be sweeter.
  • Salt – To enhance the chocolate flavor.
  • Vanilla – Use high-quality vanilla extract or omit it and replace it with vanilla sugar.
  • Baking powder – Just a hint of baking powder helps the brownies rise. Worry not, it won’t give them a cakey texture.
  • Chocolate chips – Optional. It creates pockets of gooey chocolate in each bite!

Note: I tried including espresso powder in this recipe but wasn’t too impressed with the results and thought it actually not necessary, so I left it out.

Ingredients like dark chocolate, flour, cocoa powder, sugar, and almond milk.

🥣 How to Make It

Melt the butter and chocolate

  1. Add the chocolate and butter to a double boiler. Start by chopping your dark chocolate into chunks (I used chocolate pistols). Transfer it to a bowl and add the vegan butter. Place the bowl over a saucepan filled with water.
  2. Melt over medium heat. Heat over low-medium heat for 5-7 minutes, stirring regularly, until the dark chocolate and butter are completely melted.
  3. Remove from heat. Carefully remove the bowl from the saucepan and set aside.

Prepare the batter

  1. Sift together the dry ingredients. Add the flour, sugar, cocoa powder, baking powder, and salt to a mixing bowl. Whisk until combined.
  1. Add the liquid ingredients. Pour in the melted chocolate, butter, and milk.
  2. Mix until combined. Mix the liquid and dry ingredients with a spatula or spoon until combined. Stop mixing as soon as everything is incorporated.
  3. Add your mix-ins. At this point, you can stir in the chocolate chips or nuts if using.

Bake

  1. Transfer the batter to a pan. Line an 8×8-inch baking pan with parchment paper. Transfer the brownie batter to the pan and spread it into an even layer.
  2. Bake. Finally, bake the brownie for 25-30 minutes in a 350°F (175°C) preheated oven.

❄️ Freezing

Slice them into bars and wrap each bar in plastic wrap before transferring them to the freezer. You can freeze the brownies for up to 3 months. Thaw at room temperature for 1-2 hours before enjoying.

🍦 What to Serve It With

These vegan brownies are delicious served with a scoop of vanilla ice cream, matcha ice cream, a dollop of whipped coconut cream, or with crème anglaise!

Slices of vegan brownie on a cutting board.

📔 Tips

  • Measure ingredients properly. Instead of digging with the measuring cup into your bag of flour, spoon the flour into the measuring cup. Then, use a knife to level the flour. This will ensure you are not using too much flour, which would result in dry brownies.
  • Use room-temperature milk. To prevent the chocolate from hardening when you mix it with the flour and the milk, ensure your milk is not cold.
  • Do not overmix the batter. Avoid overmixing the batter as it would develop the gluten and yield a tougher texture.
  • Add nuts. Feel free to add walnuts, hazelnuts, or pecans to the batter for extra crunch!
  • Stir in caramel sauce. Chocolate and caramel are a match made in heaven. Feel free to stir in vegan caramel sauce on top of the brownie before baking for a sweet, salty, and nutty flavor.
  • Do not overbake. Since not all ovens are equal, I highly recommend checking the doneness of the brownies at the 25-minute mark.
  • Let cool completely before slicing. Straight from the oven, the brownies will be soft and a bit crumbly. Let them cool completely before slicing them into bars.
  • Glaze the brownies. You can glaze these brownies with chocolate, peanut butter, or even mint frosting!

💬 FAQ

Do these vegan brownies taste as good as traditional ones?

Definitely! We asked relatives to compare these vegan brownies to non-vegan store-bought ones, and they were unanimous. They preferred the homemade vegan ones and thought they tasted just like traditional brownies!

Can I substitute oil for the butter?

I do not recommend substituting oil for butter. It would result in greasy and less flavorful brownies.

Which cocoa powder works best for making brownies?

You can use either, natural cocoa powder or Dutch-processed cocoa powder. I personally prefer the latter as it gives the brownies a richer flavor and a darker color.

Can I make these brownies gluten-free?

While I haven’t tried it yet, I think this recipe should work with a 1:1 gluten-free flour mix.

How do I know when brownies are done baking?

Insert a toothpick in the center of the brownies. If it comes out with a few crumbs, they are done. If it comes out with a very moist batter, continue baking.

What is the best way to store vegan brownies?

Store the brownies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 6 days. Chilled brownies will be firmer and chewier.

These eggless brownies are truly a decadent treat for any chocolate lover! They are fudgy, not overly sweet, and so chocolatey!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Stack of vegan brownies with chocolate chips.
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Recipe

Vegan Brownies

5 from 1 vote
Author: Thomas Pagot
Rich, fudgy, and slightly gooey, these vegan brownies are seriously the best! Easy to make with simple ingredients, these decadent brownies will, without a doubt, leave you wanting more!
Prep Time : 15 minutes
Cook Time : 25 minutes
Total Time : 40 minutes
Servings 12 servings
Calories 266 kcal

Ingredients
 

  • 1 cup flour
  • 1 cup granulated white sugar
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1/8 tsp baking powder
  • 1/2 cup vegan butter
  • 4.3 ounces 70% dark chocolate
  • 1/2 cup unsweetened almond milk
  • 1 tbsp vanilla extract
  • 1/3 cup dark chocolate chips

Instructions
 

  • Preheat the oven to 350 °F (175°C) and line an 8×8-inch baking pan with parchment paper.
  • Melt the chocolate and butter over a double boiler. Chop the dark chocolate into chunks and transfer to a glass bowl. Add the vegan butter. Place the bowl over a saucepan filled with about 1 cup of water. Heat over low-medium heat for 5-7 minutes, stirring regularly, until the dark chocolate and butter are completely melted.
    Remove from heat. Carefully remove the bowl from the saucepan and set aside.
  • Sift together the dry ingredients. Add the flour, sugar, cocoa powder, salt, and baking powder to a mixing bowl. Whisk until combined.
  • Add the liquid ingredients. Pour in the melted chocolate, butter, milk, and vanilla extract.
    Mix until combined. Mix the liquid and dry ingredients with a spatula or spoon until combined. Stop mixing as soon as everything is incorporated. At this point, you can stir in the dark chocolate chips if using.
  • Transfer the batter to a pan. Transfer the brownie batter to the prepared pan and spread it into an even layer.
  • Bake. Finally, bake the brownie for 25-30 minutes or until a toothpick inserted in the middle comes out with some moist crumbs. Note: I personally baked mine for exactly 25 minutes.
  • Let cool completely before slicing into bars! Brownies will keep for up to 4 days stored in an airtight container at room temperature.

Notes

  • Measure ingredients properly. Instead of digging with the measuring cup into your bag of flour, spoon the flour into the measuring cup. Then, use a knife to level the flour. This will ensure you are not using too much flour, which would result in dry brownies.
  • Use room-temperature milk. To prevent the chocolate from hardening when you mix it with the flour and the milk, ensure your milk is not cold.
  • Do not overmix the batter. Avoid overmixing the batter as it would develop the gluten and yield a tougher texture.
  • Add nuts. Feel free to add walnuts, hazelnuts, or pecans to the batter for extra crunch!
  • Stir in caramel sauce. Chocolate and caramel are a match made in heaven. Feel free to stir in vegan caramel sauce on top of the brownie before baking for a sweet, salty, and nutty flavor.
  • Do not overbake. Since not all ovens are equal, I highly recommend checking the doneness of the brownies at the 25-minute mark.
  • Let cool completely before slicing. Straight from the oven, the brownies will be soft and a bit crumbly. Let them cool completely before slicing them into bars.
  • Glaze the brownies. You can glaze these brownies with chocolate, peanut butter, or even mint frosting!

Nutrition

Serving: 1 serving | Calories: 266 kcal | Carbohydrates: 37.1 g | Protein: 3.7 g | Fat: 13.2 g | Saturated Fat: 7.9 g | Sodium: 113 mg | Potassium: 152 mg | Fiber: 2.5 g | Sugar: 22.3 g | Calcium: 23 mg | Iron: 6 mg
Course : Dessert
Cuisine : American
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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I don’t see cocoa powder in the recipe.

Hi Thomas! The instructions mention cocoa powder but the ingredients do not. How much cocoa powder should I add?

5 stars
To melt the chocolate more quickly, I put it in a bowl with milk and simply microwave the whole mix on medium to medium-high for a few minutes until the chocolate melts. Then I pour this melted-chocolate milk mix onto other ingredients and mix them together to form a batter. For some who prefers it, the finished batter can also be microwaved on high for some minutes (with a glass of water beside it for moisture, if preferred) instead of baking. The microwave setting depends on each microwave oven. And if the recipe is scaled down in the same proportion of the ingredients to table-spoon amounts, eG 2 Tb of flour and so on, and the batter is mixed in a microwaveable cup and the batter microwaved on high for 2-3 min or a bit longer, depending on the machine and setting, this will result in a cup-cake brownie for a quick desert, and it can be eaten directly out of the cup. Yummy 😋

Are your temperatures for a fan oven or a conventional one?

Thanks.

Hi Thomas,
Is it possible to replace the wheat flour with almond flour?