Vegan Brownies!
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Easy, delicious and chocolatey vegan brownies with chocolate chunks, perfect with a scoop of ice cream
Brownies
We all know how much I adore brownies, right?! I have an ever so slight obsession and I cannot contain it. I just want to bake brownies every day, and I do not get bored of them in the slightest. They are thick, they are chocolatey, and how can I not just want to eat more?!
I have endless amounts of brownies recipes published now, including the iconic triple chocolate brownies, but I wanted to make an equally as iconic vegan brownie recipe because I have had endless amount of requests for it… so here you go.
Vegan baking
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
Recipe experimentation
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!
Dairy free milk
The lucky thing about a bake like this, is that most dairy free milks such as oat, almond or soya work – so you’re not restricted there. If you have a preference, you can use it. I know everyone has one that they prefer.
I wouldn’t advise coconut milk (as that is completely different and tends to use a thickening agent to create the texture of the milk). 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
Chocolate and cocoa powder
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.
Tips & Tricks
- I use any vegan milk chocolate or flavoured chunks of chocolate for my chocolate chunks inside the brownies, so you can pick what you want!
- These beauties are brilliant served with some vegan ice cream, or a drizzle of extra chocolate, or even warmed up and served with fruit.
- These brownies will last for 4-5+ days at room temperature or in the fridge
- These brownies will freeze for 3+ months
- I use this 9″ square tin in my recipe
- I use this cocoa powder
- I use this dark chocolate
Ingredients
- 250 g dark chocolate
- 100 ml vegetable oil
- 200 ml almond milk
- 1 tsp vanilla extract
- 175 g plain flour **
- 50 g cocoa powder
- 150 g light brown sugar
- 1/2 tsp salt
- 200 g dark chocolate (chopped)
Instructions
- Preheat your oven to 180ºc/160ºc 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 until 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 - it will be very thick
- 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 fully in the tin and then set in the fridge for a couple of hours for an extra fudgey texture
Notes
- I use any vegan milk chocolate or flavoured chunks of chocolate for my chocolate chunks inside the brownies, so you can pick what you want!
- These beauties are brilliant served with some vegan ice cream, or a drizzle of extra chocolate, or even warmed up and served with fruit.
- These brownies will last for 4-5+ days at room temperature or in the fridge
- These brownies will freeze for 3+ months
- I use this 9" square tin in my recipe
- I use this cocoa powder
- I use this dark chocolate
- ** the original recipe used self raising flour. My love for dense brownies has increased so I have swapped the recipe to plain flour, but self raising flour does still work.
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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 🙂
Ahh yay! I haven’t done one yet I’m afraid but they are on my list to do! x
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!
Could this be made gluten free? Would it just be the same amount of gluten free flour? Thanks x
Hey! I haven’t tried these ones GF yet, but I think it should be okay! x
Have you mastered a vegan Blondie recipe? I’d love to adapt the Biscoff and Bakewell ones you already have.
I haven’t yet I’m afraid! I’ve experimented a few times but it’s not 100% there yet!
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?
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
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!
You can just use plain flour and they will just be slightly denser which is no bad thing! x
Can I do this recipe and just leave out the chocolate?
Unfortunately not, no. The chocolate is essential to the brownie batter.
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?
For Biscoff, you could easily just swirl in some biscoff, and Oreos you could also just fold through! x
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 🙂
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
When changing tin size it’s based on volume, not the actual tin size – so 6.5″ square is probably closest to half! x
These were amazing, so moist!
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
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
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
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?
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.
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 😍❤️
I tired your vegan brownie recipe, it went really crumbly just wondered if you had any tips on what I need to change?
Just bake for a little bit less time! If in doubt, shove it in a bowl and top with vegan ice cream! x