How to Make Vegan Brownies
Craving a deep, chocolatey brownie that just happens to be dairy-free and egg-free? Vegan brownies can be every bit as rich, moist, and satisfying as classic ones when you use the right balance of fats, sugars, and cocoa. This recipe focuses on simple pantry ingredients and a reliable method, so you get a soft center, slightly crisp edges, and real chocolate flavor every time. Whether you’re baking for a vegan guest or just want a great brownie, this method delivers consistent, bakery-style results at home.
Ingredients List
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (120 ml) neutral oil (canola or sunflower)
- 3/4 cup (180 ml) unsweetened plant milk (soy, almond, or oat)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
Optional Add-Ins
- 1/2 cup vegan chocolate chips or chunks
- 1/3 cup chopped walnuts or pecans
Step-by-Step Instructions
- Preheat and prepare the pan.
Preheat your oven to 175°C (350°F). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy lifting later. Lightly grease any exposed sides. - Mix the dry ingredients.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt. Break up any cocoa lumps so the mixture looks even and smooth. - Combine the wet ingredients.
In a separate bowl, mix the oil, plant milk, vinegar or lemon juice, and vanilla extract. Stir until fully blended. The acid helps create a tender crumb without eggs. - Bring the batter together.
Pour the wet mixture into the dry ingredients. Use a spatula to fold gently until just combined. Stop as soon as no dry flour remains. Overmixing can make brownies dense and tough. - Add optional mix-ins.
If using chocolate chips or nuts, fold them in now with just a few gentle strokes so they stay evenly spread through the batter. - Transfer to the pan.
Spread the batter into the prepared pan. Smooth the top so it bakes evenly, especially in the corners. - Bake to fudgy perfection.
Bake for 22 to 28 minutes. Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. For very fudgy brownies, lean toward the lower end of the time range. - Cool before cutting.
Let the brownies cool completely in the pan. This helps them set and gives clean slices. Lift out using the parchment and cut into squares once fully cool.
How to Serve
Vegan brownies taste great at room temperature when the chocolate flavor is most balanced and the texture is soft and rich. For a dessert-style treat, warm a square slightly and serve with dairy-free vanilla ice cream or coconut whipped cream. If you prefer a firmer, chewier bite, chill the brownies for an hour before serving. They also work well as part of a dessert platter with fresh berries and hot coffee or tea.
Storage Instructions
Store brownies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to one week. To freeze, wrap individual pieces tightly in plastic wrap, then place in a freezer-safe bag. Frozen brownies keep well for up to two months. Thaw at room temperature or warm gently in the microwave before serving.
Helpful Tips
Use good-quality cocoa powder for stronger chocolate flavor, since cocoa is the main source of taste in this recipe. Measure flour using the spoon-and-level method to avoid adding too much, which can make brownies dry. If your batter looks very thick, add one to two tablespoons of extra plant milk to loosen it slightly. Always check doneness early, because vegan brownies continue to set as they cool and can dry out if overbaked.
Variations
For gluten-free vegan brownies, replace all-purpose flour with a 1:1 gluten-free baking blend. To make them extra rich, swap two tablespoons of oil with smooth peanut butter or almond butter. If you like espresso flavor, add one teaspoon of instant coffee granules to the wet ingredients to deepen the chocolate taste. For a lighter texture, use applesauce in place of half the oil, though the brownies will be more cake-like than fudgy.
Nutrition Facts (Per Serving, Based on 12 Pieces)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Total Fat | 11 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 28 g |
| Sugars | 20 g |
| Fiber | 3 g |
| Protein | 3 g |
| Sodium | 95 mg |
Values are estimates and may vary based on specific ingredients used.
FAQs
Can I make vegan brownies without oil?
Yes, you can replace the oil with equal amounts of applesauce or mashed banana, but the texture will be more cake-like and less rich.
What is the best plant milk for brownies?
Soy and oat milk work very well because they add slight creaminess, but almond milk also gives good results.
Why did my brownies turn out dry?
Dry brownies usually mean too much flour or overbaking. Measure flour carefully and remove brownies when the center still has moist crumbs.
Can I double this recipe?
Yes. Use a 9×13-inch pan and increase baking time by about 5 to 10 minutes, checking for doneness in the center.
Do vegan brownies taste different from regular brownies?
When made well, most people cannot tell the difference. The key is using enough fat and cocoa for proper richness.
Conclusion
Making great vegan brownies is all about simple ingredients, careful mixing, and baking just until set. This method gives you rich chocolate flavor, soft centers, and clean slices without any dairy or eggs. Try the recipe as written first, then explore the variations to match your taste and pantry. Bake a batch, share with friends, and enjoy how easy plant-based baking can be when the technique is right.
