Description
These Easy Vegan Brownies are rich, fudgy, and entirely dairy-free, perfect for anyone craving delicious chocolate without eggs or butter. Made with simple pantry staples and vegan chocolate chips for an extra indulgent touch, these brownies come together quickly and bake into a delightful treat that’s perfect for sharing.
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
Add-ins
- ½ cup vegan chocolate chips (optional)
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 until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the dairy-free milk, neutral oil, and vanilla extract thoroughly until fully blended.
- Mix Wet and Dry: Pour the wet ingredient mixture into the bowl with dry ingredients. Stir gently just until combined, taking care not to overmix, to ensure tender brownies.
- Add Chocolate Chips: Fold the vegan chocolate chips into the batter gently to distribute evenly.
- Spread Batter: Pour and spread the batter evenly into the prepared baking pan. Smooth the surface for even baking.
- Bake: Place the pan in the oven and bake for 28–32 minutes. Check doneness by inserting a toothpick in the center; it should come out with moist crumbs but not wet batter.
- Cool and Slice: Let the brownies cool in the pan for 15 minutes. After that, lift them out using the parchment paper and allow them to cool completely on a wire rack before slicing into 9 to 12 pieces.
Notes
- Use dairy-free milk of your choice; almond, oat, or soy milk works well.
- For a nuttier flavor, substitute neutral oil with melted coconut oil, keeping in mind it may add a slight coconut taste.
- Do not overmix the batter to keep your brownies fudgy and tender.
- Vegan chocolate chips are optional but highly recommended for extra texture and chocolate flavor.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These brownies can also be frozen for up to 2 months; thaw completely before serving.
