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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

Vegan Brownies!

Easy, Delicious and Chocolatey Vegan Brownies!
Print Pin Rate
Category: Vegan
Type: Brownies
Keyword: Chocolate, Vegan
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie

Ingredients

  • 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)

Instructions

  • Preheat your oven to 180C/160C Fan, and line a 9x9" square tin with parchment paper!
  • Melt your 250g Dark Chocolate carefully until smooth!
  • Pour in your Oil, Milk and Vanilla and whisk till smooth!
  • In a separate bowl, whisk together your Flour, Cocoa Powder, Sugar and salt until combined!
  • Add the dry mix to the liquid mix, and stir until smooth. Try not to over mix - I just use a spatula!
  • Fold through some chopped up Chocolate, and then pour into the prepared tin!
  • Bake in the oven for 20-25 minutes or until baked through. A little wobble is fine though, that makes them gooey!
  • Leave to cool in the tin for 10 minutes, and then transfer to a wire rack to cool fully!

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!

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

88 Comments

  1. Dorinda on September 20, 2021 at 11:38 am

    Hi Jane,
    Can I ask what % Callebaut dark chocolate you use in your vegan recipe? x

    • Jane's Patisserie on September 23, 2021 at 10:36 am

      I used 80% – it may contrain traces of dairy, so for allergies its not suitable. x



  2. Jen on August 14, 2021 at 5:15 pm

    Hi Jane
    Ive just made these for tomorrows pudding as my MIL is vegan, My 5year old daughter has helped make them and got to taste the batter ( best part about baking with kids is letting them lick the whisk and spatula) Her response was this is delicious! Thank you for another amazing recipe! You’re a star xx

    • Jane's Patisserie on August 16, 2021 at 12:46 pm

      Hiya! Awh how sweet, yes for sure that is definitely the best part about baking with children ahah. You are very welcome, enjoy!x



  3. Miles on August 13, 2021 at 4:34 pm

    4 stars
    Hi Jane!

    Longtime fan first time commenter!
    I made. These today for a friend with both dairy and egg allergies. I found them to be quite crumbly even after letting them cool, is there anything you could reccomend to increase the stability of the bake?

    Thanks in advance!

    • Jane's Patisserie on August 18, 2021 at 9:02 pm

      Hiya!! Thank you! You just need to bake them for less time, maybe 5 minutes, and then ‘set them’ in the fridge by chilling them in the fridge overnight before cutting. See if that helps! x



  4. Emma on July 23, 2021 at 9:02 pm

    5 stars
    Hi! Love all your recipes! Just wondering if you could add raspberries to this recipe? Or would they make it too wet? Thanks!

    • Jane's Patisserie on July 25, 2021 at 9:16 am

      I haven’t tried it, but I would say it could make them a tad squishy! Add maybe 150g max and see how it goes! x



  5. Michele Caudwell on July 15, 2021 at 4:11 pm

    5 stars
    I made these as a sweet treat for the ladies I work with, 2 of them are vegans. I was a little sceptical as I’m a complete chocolate monster and thought I may not like them. How wrong was I?.
    We are all meeting up for a bbq this weekend and was asked to make them as dessert, so along with your Biscoff and White Chocolate cheesecake I think all posts are covered.
    Thanks for your fab recipes Jane xx.

  6. Kirsten Barker on July 13, 2021 at 4:04 pm

    5 stars
    Hi Jane, I want to make these for someone who is dairy free but also has a nut allergy! Could the almond milk be replaced with anything at all and still work out? I have made these before and they taste so good but wasn’t sure how to adapt it.

  7. Laura on July 1, 2021 at 11:43 am

    Hi Jane,

    Do these freeze well?

    Thanks

    • Jane's Patisserie on July 2, 2021 at 9:42 am

      Hiya, yes you can freeze them for 3+ months xx



  8. Lorraine on June 30, 2021 at 7:17 pm

    Hi! I was going to bake for a family get together and then remembered 2 people are vegans 😱. I always use your regular brownie recipes and was wondering if I can use dark chocolate chips in these instead of chopped dark chocolate, will it work the same? Thanks

  9. Lorraine on June 29, 2021 at 7:52 pm

    Hi Jane. I always make your recipes and offered to make cake for a family gathering this Friday. I then remembered 2 of the people coming over are vegans eek! Like with your regular brownie recipe, can the chopped chocolate be chocolate chips instead or does it need to be chunkier to work properly? Thanks, Lorraine 😋

    • Jane's Patisserie on July 2, 2021 at 9:31 am

      Hiya! Yes chocolate chips will be fine! Have a lovely time and enjoy!xx



  10. Vicky Simpson on June 22, 2021 at 1:55 am

    5 stars
    Jane you are a baking genius! Oh my gosh these brownies were amazing. The texture was amazing. Admittedly mine weren’t vegan as I’d didn’t have enough dark chocolate, I ended up mixing 100g of white chocolate chips in the recipe. But they were cut up and used to make knickerbocker glories twice and I managed to have a generous piece. I love your recipes and I can’t wait for your preordered recipe book to arrive!

    • Jane's Patisserie on June 24, 2021 at 12:01 pm

      Aww haha thank you so much! I am so happy you love them. Thank you so much for pre-ordering the book I really can’t wait for you all to get it!xx



  11. Alex Tsoncheva on May 19, 2021 at 1:43 pm

    5 stars
    Made these for the office last week and everyone absolutely loved them! One of the best brownie recipes I’ve tried and it was super quick and easy.
    Thanks Jane!

  12. Mel on May 5, 2021 at 8:42 pm

    5 stars
    Absolutely delicious fudgy rich brownies which go down a treat with vegan and non vegan friends alike! Most recently I used bourneville dark chocolate orange and that batch was very popular!

    I love all of Jane’s recipes, so simple and absolutely delicious! Thanks Jane!

  13. Lauren on April 25, 2021 at 12:42 pm

    5 stars
    These are incredible, and so simple to make! They were quite crumbly and broke apart when cutting into them mn the first day I made them, but after leaving them in a tin overnight they hardened and became perfect!

  14. Nicola on April 7, 2021 at 1:13 pm

    Hiya, would I be able to swap the oil and milk out and use Vitalite butter instead? Thank you!

  15. Saira on February 27, 2021 at 8:14 am

    Hi Jane
    I was wondering if this recipe would work with a different plant milk? I have unsweetened vegan milk but not almond? Wold this work?

    • Jane's Patisserie on February 27, 2021 at 9:12 am

      Yes its would – I tend to find almond/soya/oat are the better types x



  16. Alessia on January 31, 2021 at 7:56 pm

    5 stars
    Totally delicious and really easy to make! I put vegan dark mint chocolate for the chopped chocolate in the middle and they were so moreish!

  17. Olivia on January 6, 2021 at 6:31 pm

    If I make sure the dark chocolate is vegan and dairy free will it make the whole recipe vegan and dairy free? Sorry if that’s such a simple question but I just want to be sure!

    • Jane's Patisserie on January 7, 2021 at 2:16 pm

      As long as every ingredient is vegan and dairy free, then yes they will be x



  18. Bella on January 4, 2021 at 4:10 pm

    Hi, Jane.
    I’m excited to try this recipe out, and have all the ingredients on hand, except for plain flour – I have cake flour, though. Would this recipe still be possible with just cake flour? Thank you in advance.

    • Jane's Patisserie on January 10, 2021 at 2:20 pm

      The risk of using a flour with a raising agent is that they will have a cakey texture, but otherwise it would work!



  19. Emme on December 25, 2020 at 5:07 am

    5 stars
    My daughter has a lot of allergies, she misses out on lots if things because it’s so hard to make treats like this which are safe for her. I used this recipe making sure the chocolate was also soy free and I have not seen her that excited for a long time! Seeing a 4 year old covered in gooey chocolate brownie smiling from ear to ear was amazing! She kept saying “what I can actually eat these” thank you!

  20. Kelly Dawnay on December 11, 2020 at 8:00 am

    Hi Jane, loving your recipes! Is it possible to bake these in and 8×8 cake tin? If so, what would I need to change? Thank you.

    • Jane's Patisserie on December 13, 2020 at 9:20 am

      Thank you!! The volume difference is about 1/5 so you can reduce the recipe by about that, or bake them for longer and have the brownies deeper!



  21. Ashleigh on December 7, 2020 at 10:28 pm

    5 stars
    By far my favourite brownie recipe! I couldn’t tell you how many times I’ve made these for vegan and non vegan friends. Janes recipes never fail me! They are always my go to.

  22. Minnie on November 9, 2020 at 9:49 pm

    5 stars
    Love this recipe, my family loves it more than a normal recipe. Do you think I could switch the chocolate for terrys chocolate? The family aren’t vegan and love terrys.

    • Jane's Patisserie on November 10, 2020 at 11:31 am

      The base chocolate still needs to be a dark chocolate (ideally at least 70% cocoa, which dark terry’s is not) so you can easily use the Terrys as the chunks in the brownie instead if that makes sense x



  23. Lindsay on November 1, 2020 at 4:58 pm

    5 stars
    These are amazing! Cannot recommend this recipe enough. It was a little too chocolatey for me though. I will add a bit less next time, but my partner thought the amount was perfect. Thank you for such a great recipe.

  24. Zoe Cook on October 22, 2020 at 11:14 pm

    Hi Jane, Do you use sweetened or unsweetened almond milk for this recipe? Thanks

  25. Marian on October 18, 2020 at 2:23 am

    Hi Jane! How do I make this gluten free? Thank you!

    • Jane's Patisserie on October 20, 2020 at 8:30 am

      I haven’t tried this one gluten free, but I would imagine it is a straight switch? x



  26. Gabriella on August 31, 2020 at 11:04 am

    Hey Jane!
    Do you think these would still bake well if I added in biscoff like your original biscoff brownies recipe? I love your original biscoff brownie recipe but wondered if I could make it vegan with this recipe?
    Thanks!

    • Jane's Patisserie on September 4, 2020 at 2:47 pm

      Hey! Yes that should work okay! x



  27. Hannah Daniels on August 27, 2020 at 8:35 pm

    Hi Jane would I be able to swap the flour for ground almonds? X

    • Jane's Patisserie on August 28, 2020 at 7:22 pm

      I haven’t tried that with these ones I’m afraid x



  28. Annelie Whittaker on August 12, 2020 at 3:29 pm

    4 stars
    Brownies always take longer than it says but I always find that the mixture seems to split a bit when the milk and oil are added to the chocolate, and I can often feel that in the texture, but they seem to get good reviews from my friends! Not sure what I’m doing wrong but brownies always seem to be welcome!

    • Jane's Patisserie on August 12, 2020 at 7:17 pm

      The reason they take longer can be down to how you are mixing, along with why it’s splitting – how do you mix the mixture?



  29. demi on August 12, 2020 at 11:00 am

    Can I use caster instead of brown sugar?

  30. Essie on August 4, 2020 at 8:55 pm

    Hi Jane, the dark chocolate that is melted for the brownie.. does it have to be cooking chocolate or can it be normal eating chocolate?

    • Jane's Patisserie on August 5, 2020 at 10:10 am

      It can be normal or cooking, it just needs to be at least 70% (and vegan) x



  31. Shree Nathdwarawala on August 3, 2020 at 9:29 pm

    4 stars
    SO GOOD! One of the best vegan brownies I have tried! Really simple and no odd ingredients!

    I swapped the veg oil for coconut oil, used slightly less sugar and oat milk and it worked really well! Slightly too soft (still cooked!) on the inside so maybe i could have cooked them slightly longer. Overall very happy and will use this recipe again! Thanks Jane!

  32. Chloe Courtley-Green on August 1, 2020 at 7:00 am

    Can I use olive oil or sunflower oil instead?

  33. Leigh McCarthy on July 31, 2020 at 8:49 am

    Hi Jane,
    I am going to make these for my sister who has an egg allergy, can I check, re. Point 6 – I assume this is this refers to the 200g chopped, “Fold through some chopped up Chocolate, and then pour into the prepared tin!” what do you do with the remaining chopped chocolate?
    P.S please bring a book out with all your amazing recipe’s x

    • Jane's Patisserie on July 31, 2020 at 9:35 am

      The 250g is melted into the mix, and the 200g is folded through for chunks of chocolate!



  34. Laura on July 16, 2020 at 10:48 am

    Hi Jane, Have you ever tried freezing these? How do they freeze? Thank you

    • Jane's Patisserie on July 16, 2020 at 12:08 pm

      Hey! I haven’t personally, but theres no reason why they wouldn’t freeze well!



  35. Claire on July 14, 2020 at 12:17 pm

    Hi Jane,
    I need to bake this in a 12” X 9” tray can the recipe be scaled up at all please?
    Thanks

    • Jane's Patisserie on July 14, 2020 at 5:29 pm

      I would use maybe 1.3x the recipe – and increase the baking time!



  36. russ on July 7, 2020 at 8:51 pm

    Hi,
    this recipe looks great ! I often look for vegan recipes as I suffer from an egg allergy.
    I was wondering wether I would be able to make this recipe but using usual dairy milk and chocolate as egg is the only ingredient I need to omit.
    Many thanks

  37. Laura on July 6, 2020 at 12:44 pm

    5 stars
    These went down incredibly well with my vegan friends! They absolutely adored them. Do you have a vegan blondie recipe at all? I fell in love with your raspberry and white chocolate recipe but I’d love to give a vegan version a go 🙂

    • Jane's Patisserie on July 6, 2020 at 1:36 pm

      Ahh yay! I haven’t done one yet I’m afraid but they are on my list to do! x



    • Mel on May 5, 2021 at 8:39 pm

      I made Jane’s jammie dodger blondies subbing the butter for vegan spread and swapped 3 eggs to 6 tablespoons of flax egg. I also picked up some dairy free white chocolate in Sainsbury’s!



  38. Jess on June 18, 2020 at 9:21 am

    Could this be made gluten free? Would it just be the same amount of gluten free flour? Thanks x

    • Jane's Patisserie on June 18, 2020 at 7:26 pm

      Hey! I haven’t tried these ones GF yet, but I think it should be okay! x



  39. Cyra on June 5, 2020 at 11:50 am

    Have you mastered a vegan Blondie recipe? I’d love to adapt the Biscoff and Bakewell ones you already have.

    • Jane's Patisserie on June 5, 2020 at 12:40 pm

      I haven’t yet I’m afraid! I’ve experimented a few times but it’s not 100% there yet!



  40. Lauren Wormald on May 12, 2020 at 1:16 pm

    Mine are going too thick.. I can’t add all the dry ingredients as it goes too solid when trying to stir..does using oat milk make it like this?

    • Jane's Patisserie on May 13, 2020 at 2:29 pm

      Ohh no! I haven’t used oat milk for them before so I’m not 100% sure, but it may be worth just adding in a bit more if you find it too dry! x



  41. Judles on May 12, 2020 at 1:29 am

    5 stars
    Hi Jane, just wondering if it definitely has to be self raising flour in these brownies or could I use plain as in the other triple chocolate brownies maybe adding baking powder? If so how much plain flour instead and how much baking powder please? It’s just a struggle getting any more flour, half my order didn’t materialise including my gluten free flour! Thanks so much! I made your vegan sponge cake today and everybody loved it!

    • Jane's Patisserie on May 12, 2020 at 8:55 am

      You can just use plain flour and they will just be slightly denser which is no bad thing! x



  42. Sophia on May 3, 2020 at 10:59 am

    Can I do this recipe and just leave out the chocolate?

    • Jane's Patisserie on May 3, 2020 at 12:26 pm

      Unfortunately not, no. The chocolate is essential to the brownie batter.



  43. Natasha Ragon on April 28, 2020 at 8:54 pm

    5 stars
    Great recipe. The family throughly enjoyed them! I would like to do a bicoff version and then an oreo version. How do adapt this recipe to do so?

    • Jane's Patisserie on April 28, 2020 at 9:26 pm

      For Biscoff, you could easily just swirl in some biscoff, and Oreos you could also just fold through! x



  44. Chelsie on April 16, 2020 at 3:10 pm

    I LOVE this brownies recipe, its my favourite and im not even a vegan! Iv made it a few times now only problem im having is they seem to be taking a LONGGGGG time to bake and still very soft when they come out, I mean i love a fudgey brownie but they are very fudgey! Iv noticed the mixture is quite wet, would you recommend reducing the oil or almond milk or both?

    PS this brownie mix with Biscoff through is amaze and Biscoff is naturally vegan for anyone who wants to try it with a twist 🙂

  45. Rhian on 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 on 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



  46. Lisa on March 1, 2020 at 12:48 am

    5 stars
    These were amazing, so moist!

  47. Camilla Jordan on 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

  48. Lizzy on 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 on 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



  49. Linzi Dunham on 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 on 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.



  50. Vicki on 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 😍❤️

  51. Jessica on 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 on 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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