Vegan Brownie – Fudgy, Chocolatey, and Easy to Make

Brownies don’t need eggs or butter to taste indulgent. This vegan brownie recipe gives you that rich, fudgy bite with simple pantry ingredients and minimal fuss. The edges are chewy, the center is gooey, and the chocolate flavor really shines.

Whether you’re baking for a plant-based crowd or just want a reliable, dairy-free dessert, these brownies deliver. They also come together quickly, so you can have warm brownies on the table in under an hour.

Why This Recipe Works

This recipe uses a few clever swaps to mimic the texture you’d expect from classic brownies. Instead of eggs, it relies on a combination of plant milk, oil, and a little cornstarch to create structure and moisture.

A blend of cocoa powder and melted dark chocolate provides deep flavor and fudginess. Brown sugar adds chew and helps with that shiny, crackly top. Best of all, the ingredients are easy to find, and the technique is straightforward.

Shopping List

• All-purpose flour – the base for structure
• Unsweetened cocoa powder – for deep chocolate flavor
• Dark chocolate (dairy-free) – chopped or chips, for melting and mix-ins
• Granulated sugar
• Light brown sugar
• Baking powder
• Cornstarch – helps bind and add tenderness
• Fine sea salt
• Neutral oil (like canola, grapeseed, or light olive oil)
• Unsweetened plant milk (almond, soy, or oat)
• Vanilla extract
• Instant espresso powder (optional, boosts chocolate flavor)
• Vegan chocolate chips or chunks (optional, for extra pockets of chocolate)
• Chopped nuts (optional, walnuts or pecans)

Step-by-Step Instructions

1. Prep your pan and oven. Heat the oven to 350°F (175°C).

   Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.

2. Melt the chocolate. In a heatproof bowl, melt 4 ounces (115 g) dairy-free dark chocolate with 1/3 cup oil. Do this in the microwave in 20–30 second bursts, stirring between each, or over a double boiler.

   Stir until smooth and glossy.

3. Mix the wet ingredients. Whisk in 1 cup plant milk and 2 teaspoons vanilla extract. If using espresso powder, add 1 teaspoon here. The mixture will look thin at this stage.
4. Combine dry ingredients. In a separate bowl, whisk 1 cup granulated sugar, 1/2 cup light brown sugar, 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt until no lumps remain.
5. Bring it together. Pour the wet mixture into the dry.

   Stir with a spatula until just combined. The batter will be thick and shiny. Fold in 1/2 cup vegan chocolate chips and 1/2 cup chopped nuts if you like.

6. Spread and smooth. Scrape the batter into the prepared pan and spread it evenly.

   Tap the pan on the counter a couple of times to release air bubbles.

7. Bake. Bake for 28–34 minutes, until the top looks set and a toothpick inserted near the center comes out with moist crumbs, not wet batter. For extra fudgy brownies, err on the shorter baking time.
8. Cool completely. Let the brownies cool in the pan on a rack for at least 45 minutes. Lift them out using the parchment and slice with a sharp knife, wiping the blade between cuts for clean edges.

Keeping It Fresh

Brownies store well, and these are no exception.

Keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week; the texture will become a bit denser and fudgier. To freeze, wrap the slab or individual squares tightly in plastic, then foil, and freeze for up to 2 months.

Thaw at room temperature or warm in a low oven for a few minutes to bring back that just-baked feel.

Health Benefits

These brownies are dairy-free and egg-free, making them friendly for many dietary needs. Using plant oils instead of butter reduces saturated fat, and the cocoa provides antioxidants like flavanols. You can also choose plant milks with added calcium and vitamin D for a small nutrient boost.

If you want to lighten things up further, you can reduce the sugar slightly or swap part of the flour for whole wheat pastry flour without sacrificing too much tenderness.

Pitfalls to Watch Out For

• Overbaking. Vegan brownies can go from fudgy to dry quickly. Check early and pull them when you see moist crumbs on the tester.
• Skipping the cornstarch. It helps with binding and tenderness. Without it, the texture can turn cakey or crumbly.
• Not measuring cocoa and flour correctly. Spoon and level the dry ingredients to avoid packing too much into the cup, which can dry out the batter.
• Using too much liquid. Different plant milks vary in thickness.

  If your batter seems runny, let it sit for 2–3 minutes to hydrate before adding more flour.

• Cutting too soon. Hot brownies crumble. Cooling allows them to set so you get neat slices and a fudgy center.

Variations You Can Try

• Salted tahini swirl. Dollop 3–4 tablespoons tahini on top of the batter and swirl lightly. Sprinkle with flaky sea salt before baking.
• Peppermint chocolate. Add 1/2 teaspoon peppermint extract to the wet ingredients and fold in crushed candy cane or mint chips.
• Espresso brownie. Increase espresso powder to 2 teaspoons and add an extra 1/4 cup chopped dark chocolate for intense depth.
• Peanut butter ribbon. Warm 1/3 cup peanut butter until pourable and swirl into the batter.

  Use crunchy PB for texture.

• Raspberry cheesecake vibe. Swirl in 1/3 cup vegan cream cheese mixed with 1 tablespoon sugar, then dot with raspberries.
• Gluten-free option. Swap the flour for a 1:1 gluten-free baking blend that includes xanthan gum. Bake time may vary by a few minutes.

FAQ

Can I make these brownies oil-free?

You can replace the oil with 1/3 cup smooth, unsweetened applesauce, but the brownies will be more cake-like and less fudgy. If you go this route, keep an eye on baking time and aim for the lower end to preserve moisture.

Which plant milk works best?

Soy and oat milk give the best body due to their protein and starch content.

Almond milk also works well. Avoid very thin rice milk, which can make the batter looser and the brownies less rich.

How do I get that shiny, crackly top?

The combination of melted chocolate, sugar, and cornstarch helps. Whisk the sugar into the dry ingredients thoroughly and don’t underbake.

Cooling completely before slicing also keeps the top intact and glossy.

Can I reduce the sugar?

Yes, you can reduce the sugar by up to 1/4 cup without major texture issues. Any more than that and the brownies may turn dry and lose their sheen. If cutting sugar, consider adding 1–2 tablespoons of maple syrup to retain moisture.

What cocoa powder should I use?

Use natural unsweetened cocoa powder for a classic profile.

Dutch-processed cocoa works too and will taste smoother and darker. If you use Dutch, your brownies may bake a minute faster, so check early.

How do I know when they’re done?

Look for set edges, a slightly puffed, matte top, and a tester that comes out with moist crumbs. If the center is still shiny and the tester is wet, give it another 2–3 minutes and check again.

Can I double the recipe?

Yes.

Bake in a 9×13-inch pan and add 5–10 minutes to the bake time. Start checking at 32 minutes and adjust based on your oven and preferred fudginess.

Wrapping Up

These vegan brownies are simple, reliable, and seriously chocolatey. With a handful of pantry staples and a few smart tricks, you get fudgy squares that please any crowd.

Keep the base recipe as your anchor, then play with mix-ins and swirls to suit the occasion. Whether warm with ice cream or packed for a snack, they’re the kind of treat you’ll make again and again.