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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

Vegan Brownies!

Easy, Delicious and Chocolatey Vegan Brownies!
4.72 from 7 votes
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!
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%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

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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.

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!

51 Comments

  • Zoe Cook
    October 22, 2020 at 11:14 pm

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

    Reply
  • Marian
    October 18, 2020 at 2:23 am

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

    Reply
    • Jane's Patisserie
      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

  • Gabriella
    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!

    Reply
  • Hannah Daniels
    August 27, 2020 at 8:35 pm

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

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

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

  • Annelie Whittaker
    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!

    Reply
    • Jane's Patisserie
      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?

  • demi
    August 12, 2020 at 11:00 am

    Can I use caster instead of brown sugar?

    Reply
  • Essie
    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?

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

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

  • Shree Nathdwarawala
    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!

    Reply
  • Chloe Courtley-Green
    August 1, 2020 at 7:00 am

    Can I use olive oil or sunflower oil instead?

    Reply
  • Leigh McCarthy
    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

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

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

  • Laura
    July 16, 2020 at 10:48 am

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

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

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

  • Claire
    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

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

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

  • russ
    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

    Reply
  • Laura
    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 🙂

    Reply
    • Jane's Patisserie
      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

  • Jess
    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

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

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

  • Cyra
    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.

    Reply
    • Jane's Patisserie
      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!

  • Lauren Wormald
    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?

    Reply
    • Jane's Patisserie
      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

  • Judles
    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!

    Reply
    • Jane's Patisserie
      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

  • Sophia
    May 3, 2020 at 10:59 am

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

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

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

  • Natasha Ragon
    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?

    Reply
    • Jane's Patisserie
      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

  • Chelsie
    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 🙂

    Reply
  • 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

    Reply
    • 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!

    Reply
  • 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

    Reply
  • 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

    Reply
    • 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?

    Reply
    • 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 😍❤️

    Reply
  • 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?

    Reply
    • 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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