These fudgy vegan brownies are rich, dense, and intensely chocolatey with a soft, gooey center—no eggs, no dairy, and no weird ingredients. Made in one bowl with simple pantry staples, this easy vegan brownie recipe delivers true brownie texture that even non-vegans love.
Ingredients
- Main Ingredients
- ¾ cup all-purpose flour spooned and leveled
- ½ cup unsweetened cocoa powder
- ½ cup plant-based milk almond, soy, or oat
- Sweeteners & Fats
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup neutral oil canola or melted coconut oil
- Flavor & Structure
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp espresso powder optional, enhances chocolate
- Optional Add-Ins
- ½ cup dairy-free chocolate chips
Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang.
- Mix Wet Ingredients
- In a large bowl, whisk granulated sugar, brown sugar, oil, plant-based milk, and vanilla until smooth.
- Add Dry Ingredients
- Sift in cocoa powder, flour, baking powder, salt, and espresso powder (if using).
- Fold Gently
- Fold until just combined. Do not overmix. Stir in chocolate chips if using.
- Bake
- Spread batter evenly in the pan.
- Bake 22–26 minutes, until edges are set and the center looks slightly underbaked.
- Cool Completely
- Let brownies cool fully in the pan before slicing—this is essential for a fudgy texture.
Notes
- Brownies continue to set as they cool.
- A toothpick should come out with moist crumbs, not clean.
- Overbaking = dry brownies.