Description
These Easy Vegan Brownies are a delicious, rich, and fudgy treat made without any dairy or eggs. Perfect for satisfying your chocolate cravings while keeping the recipe plant-based and simple. Ready in just 40 minutes, these brownies use pantry staples like cocoa powder, flour, and dairy-free milk to create a moist and flavorful dessert that everyone can enjoy.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup dairy-free milk (such as almond or oat milk)
- ½ cup neutral oil (canola or avocado oil)
- 1 teaspoon vanilla extract
Optional
- ½ cup vegan chocolate chips
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking powder, and salt, ensuring even distribution of all dry components.
- Combine wet ingredients: In a separate bowl, mix the dairy-free milk, neutral oil, and vanilla extract until well combined to create a smooth wet mixture.
- Combine wet and dry: Pour the wet mixture into the dry ingredients bowl and stir gently just until everything is combined. Be careful not to overmix to keep the brownies tender.
- Add chocolate chips: Fold in the vegan chocolate chips evenly throughout the batter to add texture and extra chocolate flavor.
- Spread batter: Transfer the batter into the prepared baking pan and spread it out evenly, smoothing the top with a spatula or back of a spoon.
- Bake brownies: Bake in the preheated oven for 28 to 32 minutes. To check doneness, insert a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool and serve: Let the brownies cool in the pan for about 15 minutes. Then, lift them out using the parchment paper and cool completely on a wire rack before slicing into 9 bars.
Notes
- For a nutty flavor, substitute neutral oil with melted coconut oil, but note it may add a slight coconut taste.
- If you prefer thicker brownies, use a smaller baking pan like 7×7 inches and adjust baking time slightly.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- You can freeze leftover brownies wrapped tightly for up to 3 months. Thaw before serving.
- Use dairy-free milk such as almond, oat, or soy milk based on your preference for best results.
