Looking for a decadent dessert that satisfies your sweet tooth without compromising your plant-based lifestyle? This vegan brownie recipe delivers rich, fudgy goodness that’s both dairy-free and egg-free. For more delightful vegan treats, explore our Dairy-Free Raspberry and Almond Cake. Learn about the benefits of plant-based diets on Healthline.
Ingredients:
- 1/2 cup (120ml) melted coconut oil (or any neutral oil)
- 3/4 cup (150g) sugar (coconut sugar or brown sugar works great)
- 1/4 cup (60ml) plant-based milk (almond, oat, or soy)
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour (or gluten-free blend)
- 1/3 cup (35g) cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (90g) vegan chocolate chips (for extra gooeyness)
Instructions:
- Preheat oven to 175°C (350°F) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together the melted coconut oil, sugar, plant-based milk, and vanilla extract until smooth.
- Sift in the flour, cocoa powder, baking powder, and salt. Mix until just combined—do not overmix!
- Fold in the vegan chocolate chips for an extra chocolatey bite.
- Spread the batter evenly into the prepared pan.
- Bake for 22-25 minutes, or until the edges look set but the center is slightly soft (they’ll firm up as they cool).
- Let the brownies cool completely before slicing for the perfect fudgy texture.
✨ Tips for the Best Vegan Brownies:
- For extra fudginess, refrigerate the brownies for an hour before serving.
- For cakier brownies, add 1-2 more tbsp of plant milk.
- Add-ins: Swirl in peanut butter, add chopped nuts, or sprinkle flaky sea salt on top!
These brownies are chocolate heaven—rich, chewy, and ridiculously good! 🍫😋
