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Vegan Brownies

by Contributing Author

Rich, soft, fuzzy and chocolatey, this homemade dark chocolate vegan brownie recipe just might become your new favorite dessert!

Dark Chocolate Vegan Brownie Recipe
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best vegan brownies

Made without black beans, tofu, dates, butter, coconut flour, eggs, or flax eggs, you’ll love these delicious chocolate brownies.

I also like making brownies with unusual ingredients, and my sweet potato brownies are a hit with my readers.

But what you want is a basic gooey brownie recipe that’s budget-friendly, uses simple ingredients, and doesn’t require you to order it on Amazon or make a special trip to Whole Foods to find it. There are cases.

And sometimes what you crave is the fuzzy chocolate brownie you remember from your childhood.

This is the ultimate best vegan brownie recipe for these occasions, also endorsed by hardcore carnivores.

Make this chocolate mug cake too

Watch the vegan brownie recipe video above

Can you make brownies without eggs?

The biggest challenge with vegan brownies is to tie them together and add moisture without eggs or dairy.

Many vegan brownie recipes on the internet call for flax eggs, aquafaba, or ground chia seeds as egg substitutes.

These ingredients work wonders in vegan baking. If you haven’t tried it yet, I highly recommend trying it sometime. But when asked to make a last-minute dessert for a party or for a vegan friend, not everyone has flax flour or chia seeds on hand.

So today, I wanted to come up with a recipe that requires only the key ingredients in the pantry and still yields chewy, moist, and sinful chocolate brownies.

If you’re adventurous, try my black bean brownie.

These are the most popular gluten-free and vegan recipes I’ve ever published with over 3,000 reviews and 5 million shares across social media.

Dairy-Free Egg-Free Brownies

Other Vegan Brownie Recipes

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Or, if you want decadent, single-serving chocolate brownies that can be made in less than five minutes in the microwave, make this plant-based brownie in a mug.

Can vegans eat brownies? The answer is absolutely yes, as the recipe above proves.

chocolate plant-based brownie

Dairy-Free Chocolate Brownie Ingredients

Recipe calls for regular unsweetened cocoa powder, optional Dutch cocoa powder, flour, salt, water, sugar or unrefined coconut sugar, cornstarch, oil, baking powder, pure vanilla extract, and optional chocolate chips. is.

If you can’t find dutch process cocoa, a scoop of regular unsweetened cocoa powder is fine. However, for the most authentic boxed brownie flavor, we recommend including Dutch cocoa when possible.

Spelled is my personal favorite in these vegan brownies. Gluten-free or white all-purpose flour or oat flour will also work. Do not substitute coconut flour or almond flour here.

For those of you who want to make paleo brownies with almond flour, the recipe box below contains sugar-free and keto brownie recipes.

Vegetable oil, sunflower oil, or melted coconut oil are all suitable for vegan baking. It is not recommended to replace oil with banana or applesauce.

For oil-free vegan brownies, make these healthy brownies

Vegan brownie with non-dairy vanilla ice cream

vegan brownie topping ideas

The brownie pictured is topped with coconut ice cream.

Or, serve chocolate fudge brownies plain or topped with sliced ​​strawberry, cherry, or raspberry jam and coconut whipped cream.

You can also top it with store-bought chocolate frosting (many brands are surprisingly vegan), plant-based caramel, homemade Nutella, or a simple chocolate ganache of: 1/2 cup cocoa. Melt the powder, 2 tablespoons of pure maple syrup or agave, and 1/2 cup of virgin coconut oil. Mix the ingredients to make a thin sauce. Spread over brownies and chill in the refrigerator or freezer for 20 minutes.

Vegan brownie with chocolate frosting

how to make vegan brownies

Whisk together water, oil and vanilla extract. If using flax meal, whisk it in as well. set aside.

Preheat oven to 330 degrees Fahrenheit and grease a baking sheet or line the bottom of the baking sheet with parchment paper. For thicker brownies, use an 8-inch pan. For thin brownies, choose a standard 9-by-13-inch baking pan.

In a large mixing bowl, mix all remaining ingredients well. Next, mix the liquid ingredients to make a vegan brownie dough.

Use a spatula or spoon to smooth the chocolate dough onto the prepared bread. Place the bread on the center rack of the oven and bake for 16 minutes. (If you’re making brownies in an 8-inch skillet, he increases the cook time to 24 minutes.)

Vegan brownies should look underbaked when they come out of the oven. Allow to cool, then refrigerate uncovered. They will set after a few hours and will have much better flavor and texture the next day.

To preserve freshness, store leftover brownies in the refrigerator, uncovered or covered very loosely the first night, then completely covered in an airtight container for up to 4 days.

You can also slice and freeze leftovers with parchment paper between layers of brownies. Serve warm or thaw before serving.

Easy egg-free chocolate fudge brownie
  • 1 cup water
  • 1 tablespoon pure vanilla essence
  • 2/3 cup oil
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup Dutch cocoa or additional unsweetened cocoa powder
  • 1 cup spelled, White, ap gf, or oat flour (for no flour, try these keto brownies)
  • 1/4 teaspoon + 1/8 teaspoon salt
  • 1/2 teaspoon Baking powder
  • 1/2 cup brown sugar, Unrefined as required
  • 1/3 cup white sugar, unrefined or stevia baking blend as desired
  • 2 tablespoon cornstarch or flax powder
  • 2/3 cup mini chocolate chips, option
  • Whisk together first 3 ingredients and set aside. (If using flax, whisk.) Preheat oven to 330F. For thicker brownies he greases or lines a 9×13 mold, or an 8×8 mold, with parchment paper. Stir all remaining ingredients in a large mixing bowl. Next, mix the liquid ingredients to form the brownie dough. Smooth evenly into pan. Bake for 16 minutes, or 24 minutes for an 8×8 frying pan. When the brownie comes out, it should look like crap. Let cool, then refrigerate uncovered (or covered very loosely). They start to set after a few hours and are wonderfully sliceable by the next day. After day 1, refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.If desired, top with chocolate cream cheese frosting or one of the vegan brownie topping ideas above.nutrition information

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