Vegan Brownies!
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Easy, delicious and chocolatey vegan brownies with chocolate chunks, perfect with a scoop of ice cream
Brownies
We all know how much I adore brownies, right?! I have an ever so slight obsession and I cannot contain it. I just want to bake brownies every day, and I do not get bored of them in the slightest. They are thick, they are chocolatey, and how can I not just want to eat more?!
I have endless amounts of brownies recipes published now, including the iconic triple chocolate brownies, but I wanted to make an equally as iconic vegan brownie recipe because I have had endless amount of requests for it… so here you go.
Vegan baking
Oh my days… another vegan recipe within not that long amount of time?! The shock.. the horror. I’m kidding, but seriously, these are delicious. I’m not trying to blow my own trumpet there, but damn they’re good.
After posting my vegan vanilla cupcakes at the beginning of the month to fit in with Veganuary, I thought I should post another one. I didn’t want to post my vegan chocolate cupcake recipe quite yet, as two in a row seemed a bit lame… so chose these bad boys. Honestly? Insane. You don’t miss the eggs
Recipe experimentation
These beauties came about after I was baking some cakes for my taste testers, and as someone new was going to be tasting them, and they had an egg allergy, I didn’t want to disappoint. Out of most bakes goods that are out there, traybakes seem to be the biggest hit amongst the most people, and brownies are definitely high up there.
After the experimentation with the vegan vanilla cupcakes, I knew that vegetable oil seemed to be a good way of creating a moist bake without making it too heavy or using too many weird ingredients. Sometimes I read a new recipe and haven’t a clue what half the things are!
I will always say in a post like this that I am not the most experienced vegan baker, because personally I am not vegan, but as I’ve always said its something I want to understand… and as these are so delicious I am willing to go there!
Dairy free milk
The lucky thing about a bake like this, is that most dairy free milks such as oat, almond or soya work – so you’re not restricted there. If you have a preference, you can use it. I know everyone has one that they prefer.
I wouldn’t advise coconut milk (as that is completely different and tends to use a thickening agent to create the texture of the milk). I tend to have either oat or almond in my fridge, because I adore an almond hot chocolate every now and again, so thats what I used for these
Chocolate and cocoa powder
As for the dark chocolate, before anyone comes for and accuses me of trying to poison people – side note, this HAS happened – you MUST check the dark chocolate you are using first has no dairy in! Along with the other ingredients such as the cocoa powder.
However, if its true dark chocolate, and true cocoa powder, it shouldn’t have dairy in. The reason dark chocolate is seen as the healthiest of them all, is because it usually has the least ingredients, the highest cocoa content, and the least dairy. Also, it’s damn delicious!
All in all, dark chocolate is a delicious thing to include in a vegan bake, and I have no shame of shoving in as much as I can. I fold through some chunks in this as well, which you can see in the pictures and it just looks so good!
Personally, I just use supermarket own dark chocolate because its the cheapest! I believe most Lindt chocolates do have dairy in, but most others don’t. If I bulk buy, I use Callebaut, and the dark chocolate doesn’t have dairy in and its just the most wonderful and smooth chocolate. Incredible basically.
Tips & Tricks
- I use any vegan milk chocolate or flavoured chunks of chocolate for my chocolate chunks inside the brownies, so you can pick what you want!
- These beauties are brilliant served with some vegan ice cream, or a drizzle of extra chocolate, or even warmed up and served with fruit.
- These brownies will last for 4-5+ days at room temperature or in the fridge
- These brownies will freeze for 3+ months
- I use this 9″ square tin in my recipe
- I use this cocoa powder
- I use this dark chocolate
Ingredients
- 250 g dark chocolate
- 100 ml vegetable oil
- 200 ml almond milk
- 1 tsp vanilla extract
- 175 g plain flour **
- 50 g cocoa powder
- 150 g light brown sugar
- 1/2 tsp salt
- 200 g dark chocolate (chopped)
Instructions
- Preheat your oven to 180ºc/160ºc fan, and line a 9x9" square tin with parchment paper!
- Melt your 250g dark chocolate carefully until smooth
- Pour in your oil, milk and vanilla and whisk until smooth
- In a separate bowl, whisk together your flour, cocoa powder, sugar and salt until combined
- Add the dry mix to the liquid mix, and stir until smooth. Try not to over mix - I just use a spatula - it will be very thick
- Fold through some chopped up chocolate, and then pour into the prepared tin
- Bake in the oven for 20-25 minutes or until baked through. A little wobble is fine though, that makes them gooey
- Leave to cool fully in the tin and then set in the fridge for a couple of hours for an extra fudgey texture
Notes
- I use any vegan milk chocolate or flavoured chunks of chocolate for my chocolate chunks inside the brownies, so you can pick what you want!
- These beauties are brilliant served with some vegan ice cream, or a drizzle of extra chocolate, or even warmed up and served with fruit.
- These brownies will last for 4-5+ days at room temperature or in the fridge
- These brownies will freeze for 3+ months
- I use this 9" square tin in my recipe
- I use this cocoa powder
- I use this dark chocolate
- ** the original recipe used self raising flour. My love for dense brownies has increased so I have swapped the recipe to plain flour, but self raising flour does still work.
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Love this recipe, my family loves it more than a normal recipe. Do you think I could switch the chocolate for terrys chocolate? The family aren’t vegan and love terrys.
The base chocolate still needs to be a dark chocolate (ideally at least 70% cocoa, which dark terry’s is not) so you can easily use the Terrys as the chunks in the brownie instead if that makes sense x
These are amazing! Cannot recommend this recipe enough. It was a little too chocolatey for me though. I will add a bit less next time, but my partner thought the amount was perfect. Thank you for such a great recipe.
Hi Jane, Do you use sweetened or unsweetened almond milk for this recipe? Thanks
I use unsweetened!
Hi Jane! How do I make this gluten free? Thank you!
I haven’t tried this one gluten free, but I would imagine it is a straight switch? x
Hey Jane!
Do you think these would still bake well if I added in biscoff like your original biscoff brownies recipe? I love your original biscoff brownie recipe but wondered if I could make it vegan with this recipe?
Thanks!
Hey! Yes that should work okay! x
Hi Jane would I be able to swap the flour for ground almonds? X
I haven’t tried that with these ones I’m afraid x
Brownies always take longer than it says but I always find that the mixture seems to split a bit when the milk and oil are added to the chocolate, and I can often feel that in the texture, but they seem to get good reviews from my friends! Not sure what I’m doing wrong but brownies always seem to be welcome!
The reason they take longer can be down to how you are mixing, along with why it’s splitting – how do you mix the mixture?
Hello!
I have made this brownie tonight but not too sure if I’ve made a mistake or if it’s meant to be like this?
The batter itself was almost paste like? Really thick.
It’s out the oven now and looks ok and when it’s cool I’ll refrigerate it all night. Just not too sure if it should be like a paste?
Thanks
Hiya! The mixture is quite thick yes! How did they turn out?! Hopefully they still tasted delicious! x
Can I use caster instead of brown sugar?
Yess!!
Hi Jane, the dark chocolate that is melted for the brownie.. does it have to be cooking chocolate or can it be normal eating chocolate?
It can be normal or cooking, it just needs to be at least 70% (and vegan) x
SO GOOD! One of the best vegan brownies I have tried! Really simple and no odd ingredients!
I swapped the veg oil for coconut oil, used slightly less sugar and oat milk and it worked really well! Slightly too soft (still cooked!) on the inside so maybe i could have cooked them slightly longer. Overall very happy and will use this recipe again! Thanks Jane!
Can I use olive oil or sunflower oil instead?
I would use sunflower oil x
Hi Jane,
I am going to make these for my sister who has an egg allergy, can I check, re. Point 6 – I assume this is this refers to the 200g chopped, “Fold through some chopped up Chocolate, and then pour into the prepared tin!” what do you do with the remaining chopped chocolate?
P.S please bring a book out with all your amazing recipe’s x
The 250g is melted into the mix, and the 200g is folded through for chunks of chocolate!
Hi Jane, Have you ever tried freezing these? How do they freeze? Thank you
Hey! I haven’t personally, but theres no reason why they wouldn’t freeze well!
Hi Jane,
I need to bake this in a 12” X 9” tray can the recipe be scaled up at all please?
Thanks
I would use maybe 1.3x the recipe – and increase the baking time!
Hi,
this recipe looks great ! I often look for vegan recipes as I suffer from an egg allergy.
I was wondering wether I would be able to make this recipe but using usual dairy milk and chocolate as egg is the only ingredient I need to omit.
Many thanks
Yes that would work! x