Vegan Brownies!

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Easy, Delicious and Chocolatey Vegan Brownies!

Oh my days… another Vegan recipe within not that long amount of time?! The shock.. the horror. I’m kidding, but seriously, these are delicious. I’m not trying to blow my own trumpet there, but damn they’re good.

After posting my Vegan Vanilla Cupcakes at the beginning of the month to fit in with Veganuary, I thought I should post another one. I didn’t want to post my Vegan Chocolate cupcake recipe quite yet, as two in a row seemed a bit lame… so chose these bad boys. Honestly? Insane. You don’t miss the eggs!

My Dairy Free Brownies are insanely squidgy, and perfect for those of you who still eat eggs – as personally, I do prefer the classic version of the vegan, but I think that’s just down to practice on my part. I’ve made probably thousands of brownies by now, and not so many of those have been egg and dairy free!

These beauties came about after I was baking some cakes for my taste testers, and as someone new was going to be tasting them, and they had an egg allergy, I didn’t want to disappoint. Out of most bakes goods that are out there, traybakes seem to be the biggest hit amongst the most people, and brownies are definitely high up there.

After the experimentation with the Vegan Vanilla Cupcakes, I knew that vegetable oil seemed to be a good way of creating a moist bake without making it too heavy or using too many weird ingredients. Sometimes I read a new recipe and haven’t a clue what half the things are!

I will always say in a post like this that I am not the most experienced vegan baker, because personally I am not vegan, but as I’ve always said its something I want to understand… and as these are so delicious I am willing to go there!

The lucky thing about a bake like this, is that most dairy free milks such as Oat, Almond or Soy work – so you’re not restricted there. If you have a preference, you can use it! I wouldn’t advise coconut milk (as that is completely different, however). I tend to have either Oat or Almond in my fridge, because I adore an Almond Hot Chocolate every now and again, so thats what I used for these!

As for the Dark Chocolate, before anyone comes for and accuses me of trying to poison people – side note, this HAS happened – you MUST check the Dark Chocolate you are using first has no Dairy in! Along with the other ingredients such as the Cocoa Powder.

However, if its true dark chocolate, and true cocoa powder, it shouldn’t have dairy in. The reason Dark Chocolate is seen as the healthiest of them all, is because it usually has the least ingredients, the highest cocoa content, and the least dairy. Also, it’s damn delicious!

All in all, Dark Chocolate is a delicious thing to include in a Vegan Bake, and I have no shame of shoving in as much as I can. I fold through some chunks in this as well, which you can see in the pictures and it just looks so good!

Personally, I just use supermarket own Dark Chocolate because its the cheapest! I believe most Lindt chocolates do have dairy in, but most others don’t. If I bulk buy, I use Callebaut, and the Dark Chocolate doesn’t have dairy in and its just the most wonderful and smooth chocolate. Incredible basically.

These beauties are brilliant served with some Vegan Ice cream, or a drizzle of extra chocolate, or even warmed up and served with fruit. If overbaked, they can become slightly fragile, but give a whack in the microwave before eating and you have a DELIGHTFUL treat! Enjoy! x

5 from 2 votes
Vegan Brownies!
Prep Time
10 mins
Total Time
30 mins

Easy, Delicious and Chocolatey Vegan Brownies!

Course: Vegan
Cuisine: Brownies
Keyword: Chocolate, Vegan
Servings: 16 Pieces
Calories: 280 kcal
Author: Jane's Patisserie
  • 250 g Dark Chocolate
  • 100 ml Vegetable Oil
  • 200 ml Almond Milk
  • 1 tsp Vanilla Extract
  • 175 g Self Raising Flour
  • 50 g Cocoa Powder
  • 150 g Light Brown Sugar
  • 1/2 tsp Salt
  • 200 g Dark Chocolate (chopped)
  1. Preheat your oven to 180C/160C Fan, and line a 9x9" square tin with parchment paper!

  2. Melt your 250g Dark Chocolate carefully until smooth!

  3. Pour in your Oil, Milk and Vanilla and whisk till smooth!

  4. In a separate bowl, whisk together your Flour, Cocoa Powder, Sugar and salt until combined!

  5. Add the dry mix to the liquid mix, and stir until smooth. Try not to over mix - I just use a spatula!

  6. Fold through some chopped up Chocolate, and then pour into the prepared tin!

  7. Bake in the oven for 20-25 minutes or until baked through. A little wobble is fine though, that makes them gooey!

  8. Leave to cool in the tin for 10 minutes, and then transfer to a wire rack to cool fully!

Recipe Notes
  • These will last for 1 week in a container! 
  • I used supermarket own Dark Chocolate which is naturally Dairy Free/Vegan - you must check the chocolate before buying as some brands can still contain dairy even though most don't! 
  • You can swap the Almond Milk for other Dairy Free milks!
  • The chopped up and folded through chocolate is optional, but delicious!
  • The brownies should have a bit of a wobble - but not loads. As they cool, they continue to bake for a period of time, so try not to over bake as they become cake like! 
  • If they're slightly crumbly, whack them in the fridge to make them easier to cut!
Nutrition Facts
Vegan Brownies!
Amount Per Serving
Calories 280 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Sodium 97mg4%
Potassium 251mg7%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 16g18%
Protein 3g6%
Vitamin A 10IU0%
Calcium 48mg5%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Rhian
    March 25, 2020 at 10:07 am

    Probably a stupid question, but if I wanted to make half of the quantity should I use a 4.5 x 4.5 tin instead? Going to fashion a make shift tin out of foil as can’t get to shops! x

    • Jane's Patisserie
      March 25, 2020 at 1:54 pm

      When changing tin size it’s based on volume, not the actual tin size – so 6.5″ square is probably closest to half! x

  • Lisa
    March 1, 2020 at 12:48 am

    5 stars
    These were amazing, so moist!

  • Camilla Jordan
    December 4, 2019 at 11:50 am

    Made these and absolutely love them but I’m just making again and your recipe says 250g dark chocolate but only 200g to melt? Then 200g to fold through…. x

  • Lizzy
    October 28, 2019 at 4:28 am

    I am going to try baking these 🙂 what % dark chocolate did you use?
    Also, would it make it too crumbly to add Oreos as the chunks? Thank you

    • Jane's Patisserie
      October 28, 2019 at 9:23 am

      I tend to find the darker, the more likely they are vegan – but any vegan dark chocolate should work fine! It may make them crumbly yes, but slightly underbake them and it should be fine?! x

  • Linzi Dunham
    September 3, 2019 at 9:03 pm

    I tried baking these but I only had a 7”x7” pan and I had to bake them for 40 mins but they are still raw in the middle and fell apart as soon as I lifted them out of the pan. Any advice?

    • Jane's Patisserie
      September 3, 2019 at 9:26 pm

      A 7×7′ pan is 2/3 smaller than a 9″ by volume, so it wouldn’t work that well. The recipe is designed for a 9″ square.

  • Vicki
    August 14, 2019 at 9:39 am

    5 stars
    Amazing! Made these gluten free as well (like I do all your recipes) and they’re so good! I’ve also added frozen raspberries to add some sourness to them, they’re so versatile. Keep up the great work Jane 😍❤️

  • Jessica
    January 25, 2019 at 10:49 pm

    I tired your vegan brownie recipe, it went really crumbly just wondered if you had any tips on what I need to change?

    • Jane's Patisserie
      January 26, 2019 at 9:54 am

      Just bake for a little bit less time! If in doubt, shove it in a bowl and top with vegan ice cream! x

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