Vegan Brownies
These Vegan Brownies are ultra-fudgy, rich, and perfectly chocolatey with that classic crackly top—without any eggs or dairy. Made with simple pantry ingredients, this easy vegan brownie recipe delivers gooey centers and deep chocolate flavor every time. Perfect for birthdays, bake sales, or satisfying chocolate cravings.
Ingredients
- Main Ingredients
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ¾ cup unsweetened almond milk
- Flavor & Leavening
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon apple cider vinegar
- Optional Add-Ins
- ½ cup dairy-free chocolate chips
- ½ cup chopped walnuts
- Flaky sea salt for topping
Instructions
- Prep the Pan
- Preheat oven to 350°F.
- Line an 8x8-inch baking pan with parchment paper.
- Lightly grease for easy removal.
- Mix Dry Ingredients
- In a large bowl, whisk together:
- Flour
- Cocoa powder
- Granulated sugar
- Brown sugar
- Baking powder
- Salt
- Mix Wet Ingredients
- In a separate bowl, combine:
- Vegetable oil
- Almond milk
- Vanilla extract
- Apple cider vinegar
- Combine
- Pour wet ingredients into dry ingredients.
- Stir until just combined (do not overmix).
- Fold in chocolate chips or nuts if using.
- Bake
- Spread batter evenly into prepared pan.
- Bake for 22–28 minutes.
Notes
- For ultra-fudgy brownies, bake closer to 22–24 minutes.
- Toothpick should come out with moist crumbs, not wet batter.
- Allow brownies to cool completely before slicing for clean cuts.
- Brownies firm up as they cool.