Vegan brownies, fudgy, gooey and super moist. A rich and decadent dessert, so easy to make with simple plant-based ingredients.
I can’t remember when I tried brownies for the first time, but I didn’t eat them growing up. However, it’s one of my favorite desserts now, so this is the fifth recipe I post on the blog.
This is also the best recipe I’ve ever tried and my family LOVES it so much! It contains gluten, as is made with whole wheat flour, but the other 4 recipes on the blog are gluten-free.
In addition, you could make it gluten-free by using other flours. My favorite combo is oat or almond flour + buckwheat or brown rice flour, but there are so many alternatives out there.
Feel free to enjoy your brownies hot or at room temperature, it’s up to you. I prefer to have them at room temperature, but they’re also amazing when hot, especially if you serve them with some vanilla ice cream or chocolate syrup.
Not all chocolate chips are vegan, so make sure you’re using dairy-free chocolate chips. If you can’t find them or want to use a healthier option, chopped dark chocolate is a good choice.
This is not an everyday dessert, but it’s a perfect plant-based alternative to enjoy sometimes. Besides, it’s healthier than the classic version, yay!
ingredients for vegan brownies
These are the ingredients you’ll need to make these vegan brownies:
- Unsweetened plant milk – Any type of unsweetened plant-based milk is okay. Soy milk is my favorite for this recipe, though.
- Coconut oil – I love coconut oil for baking, but you could use any other oil instead (oils with a neutral flavor are ideal), or even vegan butter. If you’re oil-free, you could use any nut butter instead, and then add more milk if needed. I’ve never tried it, though.
- Brown, cane or coconut sugar – Feel free to use other types of sugar. I’ve never tried this recipe using other sweeteners, like maple or agave syrup. If you give it a try and it works, please let me know in the comments. You’ll probably need to add less milk if you use a liquid sweetener.
- Flax eggs – I guess you could use other egg replacers, but I’ve never tried it myself.
- Vanilla extract – This ingredient is optional, but if you have some vanilla extract on hand, please use it because your brownies will taste even better.
- Salt – This ingredient is optional, but it enhances the cocoa powder flavor.
- Unsweetened cocoa powder – Raw cacao and carob powder are also great, but I’m not sure if you would need to add more or less.
- Whole wheat flour – I’ve never made these brownies using other types of flour myself, but I think it should work, just add more or less if needed. If you want to make them gluten-free, I would combine 1/2 cup of gluten-free oat flour (60 g) and 1/2 cup of buckwheat or brown rice flour (60 g). Almond flour is a good choice if you can’t eat oats either.
- Vegan chocolate chips – If you can’t find them, or prefer a healthier alternative, just use some chopped dark chocolate instead.
how to make vegan brownies
- Preheat your oven to 350ºF or 180ºC.
- Mix the milk, coconut oil, sugar, flax eggs, vanilla extract and salt in a large mixing bowl until well combined.
- Add the whole wheat flour and cocoa powder and stir until well mixed.
- Add 1 cup of chocolate chips (180g) and stir again.
- Line an 8×8 inch (20×20 cm) square baking pan with some parchment paper. Pour the batter into the baking pan, smoothing the top out evenly, and top with remaining chocolate chips (2 tbsp).
- Bake for 35 to 40 minutes. Remove from the oven, allow to cool in the pan for about 10 minutes, and then let it cool for another 10 minutes before slicing and serving.
- Keep leftovers in an airtight container in the fridge for 5 to 7 days.
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- 1 cup unsweetened plant milk of your choice (250 ml), I used soy milk
- 3/4 cup coconut oil (200 ml), melted
- 2 cups brown, cane or coconut sugar (360 g)
- 4 flax eggs
- 2 tsp vanilla extract (optional)
- 1/2 tsp salt
- 1 cup unsweetened cocoa powder (80 g)
- 1 cup whole wheat flour (120 g)
- 1 cup vegan chocolate chips (180 g) + 2 tbsp for topping your brownies, (optional)
- Preheat the oven to 350ºF or 180ºC.
- Combine the milk, coconut oil, sugar, flax eggs, vanilla extract and salt in a large mixing bowl. Whisk until well mixed.
- Add the flour and cocoa powder and whisk again.
- Finally, add 1 cup of chocolate chips (180g) and whisk one more time.
- Line an 8×8 inch (20×20 cm) square baking pan with some parchment paper. Pour the batter into the pan, smoothing the top out evenly, and top with remaining chocolate chips (2 tbsp).
- Bake for 35-40 minutes. Remove from the oven, allow to cool in the pan for at least 10 minutes. Then let it cool for another 10 minutes before slicing and serving, unless you like your brownies really hot.
- Serve them cold with some chocolate syrup and chocolate chips on top, or warm with vegan vanilla ice cream. You can also eat them with your favorite plant milk.
- Keep the leftovers in an airtight container in the fridge or at room temperature for 5-7 or in the freezer for up to 3 months.
- Coconut oil can be replaced with any other flavor-free kind of oil.
- Salt is optional but it enhances the flavor.
- Feel free to use any other type of flour if you want your brownies to be gluten-free, but in that case, you might need to add more or less plant milk.
- Chocolate chips are also optional, so you could substitute them for chopped dark chocolate.
- Nutritional info doesn’t include the chocolate chips.
- Serving Size: 1 brownie of 16
- Calories: 251
- Sugar: 22.4 g
- Sodium: 83 mg
- Fat: 14.3 g
- Saturated Fat: 12.6 g
- Carbohydrates: 30.9 g
- Fiber: 3.4 g
- Protein: 3 g