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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This was my third vegan brownie recipe and it was the only one that worked! First time on this website and was so impressed with how well they came out, they looked even better than the picture.
The batter was very dry so I kind of just spread it into the tin, however my kitchen is very cold so that might be why.
Id suggest getting the dry ingredients mixed first, then do the warning of the chocolate so that it keeps as much heat as possible.
I’m going to try and reduce the flour to see if that makes it lighter.
I did mine in the Air Fryer on bake setting 160° for 20 minutes (no pre-heat) and took them out straight away to cook in the diary.
I recently had to switch to a dairy free and egg free diet so have been looking for good baking alternatives. These are amazing and taste exactly like normal brownies! The trick is definitely to put in the fridge and cool fully. We tried 2 hours after baking and thought they were a bit dry and crumbly but after putting in the fridge overnight, they were perfect. Will definitely be making again!
They were so nice
Hello!! Looking to bake these in the next few days. Could you add Oreo’s into the mix? And if so does anything need to be substituted to make way for them?
Many thanks!!
Hiya! No, this should be fine, enjoy! x
Hi Jane, can’t wait to try this recipe. Can I ask why self raising flour instead of plain please? I’ve never come across that in brownies. Thank you.
I’m guessing because you can’t whisk up eggs to give lightness like the other brownie recipes.
Been a fan for a very long time & have used this recipe countless times! I’ve tried all different variations – choc orange, butterscotch and mint choc (all vegan and all delicious)!
Today was my most recent attempt – I left the cocoa powder out, split mix in two and only added it to one half, adding raspberry jam to the other half. I swirled the two together to make a marbled raspberry brownie for Valentine’s this weekend! Thankyou Jane xx
Could you use oat milk in place of almond? Thanks
These were so good ! I was really craving a fudgy brownie but didn’t have any eggs, and boy these did not disappoint!!
The edges were ever so slightly cake like in texture, but I had these with ice cream so the ice cream softened those pieces. And the inside was deliciously rich and fudgy.
I halved the recipe and made it in a loaf tin to make a smaller batch and just baked it until the middle was pretty much set. And I didn’t have dark chocolate, only milk but it worked a treat.
Thank you once again for another amazing recipe Jane !!
Would these vegan brownies work with gluten free flour? Thank you x
Hi Louise,
I made them today with gluten free flour and
they were fine!
Wondering what I did wrong as mixture was very dry when I put it in the tin & stuck to the roof of your mouth. Will try again as all your recipes are normally spot on Jane! 😊 is
Hi can I freeze these vegan brownies
Yes absolutely – for up to 3 months! Enjoy! x
My mixture was really dry as well, it was really hard putting it in a tin as you can’t really spread it but after baking, luckily, the brownies were fine!
Hi Jane,
Can I ask what % Callebaut dark chocolate you use in your vegan recipe? x
I used 80% – it may contrain traces of dairy, so for allergies its not suitable. x
Hi Jane
Ive just made these for tomorrows pudding as my MIL is vegan, My 5year old daughter has helped make them and got to taste the batter ( best part about baking with kids is letting them lick the whisk and spatula) Her response was this is delicious! Thank you for another amazing recipe! You’re a star xx
Hiya! Awh how sweet, yes for sure that is definitely the best part about baking with children ahah. You are very welcome, enjoy!x
Hi Jane!
Longtime fan first time commenter!
I made. These today for a friend with both dairy and egg allergies. I found them to be quite crumbly even after letting them cool, is there anything you could reccomend to increase the stability of the bake?
Thanks in advance!
Hiya!! Thank you! You just need to bake them for less time, maybe 5 minutes, and then ‘set them’ in the fridge by chilling them in the fridge overnight before cutting. See if that helps! x
Hi! Love all your recipes! Just wondering if you could add raspberries to this recipe? Or would they make it too wet? Thanks!
I haven’t tried it, but I would say it could make them a tad squishy! Add maybe 150g max and see how it goes! x
Can’t wait to make these for my vegan friend – could I add some Biscoff to it like the Biscoff Brownies? Would that work? Biscoff is vegan isn’t it? Thanks 😊
Yesss, that would be tasty! Always worth checking labels yourself incase you use an alternate brand of a similar product x
I made these as a sweet treat for the ladies I work with, 2 of them are vegans. I was a little sceptical as I’m a complete chocolate monster and thought I may not like them. How wrong was I?.
We are all meeting up for a bbq this weekend and was asked to make them as dessert, so along with your Biscoff and White Chocolate cheesecake I think all posts are covered.
Thanks for your fab recipes Jane xx.
Hi Jane, I want to make these for someone who is dairy free but also has a nut allergy! Could the almond milk be replaced with anything at all and still work out? I have made these before and they taste so good but wasn’t sure how to adapt it.
I would use soya milk personally! x