Description
These Easy Vegan Brownies are everything a brownie should be: fudgy, chewy, rich in chocolate flavor—and completely dairy- and egg-free. With basic pantry staples and just one bowl, you can whip up this crowd-pleasing treat that satisfies every sweet tooth. Whether you’re baking for a plant-based diet or simply out of eggs, this recipe is a reliable go-to.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened almond milk
1/2 cup neutral oil (canola or sunflower)
1 teaspoon vanilla extract
1/2 cup dairy-free chocolate chips (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease the sides.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, whisk together almond milk, granulated sugar, brown sugar, oil, and vanilla until smooth.
4. Add the dry ingredients into the wet mixture. Fold gently with a spatula until just combined. Do not overmix.
5. Fold in the chocolate chips if using.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 28–32 minutes or until a toothpick inserted in the center comes out with moist crumbs.
8. Let cool in the pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely.
9. Slice and enjoy!
Notes
Let the brownies cool completely before slicing to ensure clean edges.
For extra fudginess, reduce baking time by 2 minutes and let them rest longer.
Want a flavor twist? Add 1/4 teaspoon espresso powder to deepen the chocolate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 235
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg