Vegan Brownie Recipe

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A rich, fudgy Vegan Brownie recipe packed with chunks of dark chocolate. These easy homemade vegan brownies have crisp, crackly edges, a gooey centre, and plenty of chocolate in every bite. Whether you’re baking for a party, dessert or simply treating yourself, this Vegan Brownie recipe is simple to make and guaranteed to satisfy any chocolate lover.

TL;DR

• Rich, fudgy vegan brownies with a gooey centre
• Packed with chunks of dark chocolate
• Easy one-bowl recipe with simple ingredients
• No eggs or dairy needed
• Perfect for dessert, parties or lunchboxes

Vegan Brownie Recipe

Ingredients

For the Brownies

• 450g Vegan Dark Chocolate
• 200ml Soya Milk
• 100ml Vegetable Oil
• 1 tsp Vanilla Extract
• 150g Light Brown Sugar
• 175g Self Raising Flour
• 50g Cocoa Powder

How to Make Vegan Brownie Recipe

Prepare the Brownies

1. Preheat the oven to 160°C/320°F and grease and line a deep 20x20cm baking tin.
2. Break up 250g of the vegan dark chocolate (keeping the remaining 200g aside) into a microwave-safe bowl. Microwave for 30 seconds, stir, then continue heating in 30-second bursts, stirring between each, until completely melted.
3. Pour the soya milk, vegetable oil, vanilla extract and melted chocolate into a large mixing bowl. Beat with a hand or stand mixer until smooth.
4. Add the light brown sugar, self raising flour and cocoa powder, mixing until fully combined.
5. Chop the remaining 200g of vegan dark chocolate into small chunks and fold them through the brownie batter.
6. Pour the batter into the prepared tin, spreading it evenly into the corners.
7. Bake for 25–30 minutes depending on how gooey you like your brownies.
8. Leave the brownies to cool completely in the tin before removing and slicing into 12 pieces.

Top Tips

• For extra fudgy brownies, bake for closer to 25 minutes.
• Use a good-quality vegan dark chocolate for the richest flavour.
• Allow the brownies to cool completely before slicing for clean edges.
• Warm a knife under hot water and wipe dry between cuts for neat slices.

Serving Suggestions

These brownies are delicious on their own, but they’re even better served:

• Warm with vegan vanilla ice cream
• Drizzled with vegan salted caramel sauce
• With fresh raspberries or strawberries
• As the base for an indulgent brownie sundae
• With a hot cup of coffee or oat milk

Storage

Store the brownies in an airtight container at room temperature for up to 4 days. They can also be stored in the fridge for up to a week for an even fudgier texture. Freeze individually wrapped brownies for up to 3 months. Defrost at room temperature or warm gently in the microwave before serving.

FAQs

Recipes Similar to Vegan Brownie Recipe

• School Cake
• New York Style Cookies
• Chocolate Topped Flapjack

Vegan Brownies

Difficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

A classic vegan brownie filled with chocolate chunks.

Ingredients

• 450g Vegan Dark Chocolate

• 200ml Soya Milk

• 100ml Vegetable Oil

• 1 tsp Vanilla Extract

• 150g Light Brown Sugar

• 175 Self Raising Flour

• 50g Cocoa Powder

Directions

• Preheat the oven to 160ºc/320ºf and grease and line a 20x20cm deep baking tin.
• Break up 250g (leaving 200g aside) of the vegan dark chocolate into a microwavable bowl and microwave for 30 seconds and mix. Keep microwaving for 30 seconds and mixing until it is melted.
• Pour the soya milk, oil, vanilla extract and melted chocolate into a large bowl and mix with a hand or stand mixer until smooth.
• Stir in the flour, sugar and cocoa powder.
• Chop the remaining 200g of vegan dark chocolate into small chunks. Fold into the brownie batter.
• Pour the brownie batter into the prepared tin making sure it reaches all the corners.
• Bake for 25-30 minutes depending on how gooey you like your brownies and leave to cool in the tray.
• Once cooled, remove from the tray and slice into 12 pieces.

Comments

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