Easy Vegan Brownies

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These Easy Vegan Brownies are everything a brownie should be—rich, fudgy, chewy on the inside with a slightly crisp top. Made without eggs or dairy, they’re the perfect plant-based treat that doesn’t sacrifice flavor or texture. Whether you’re fully vegan or just looking for a healthier alternative to traditional brownies, this recipe will win you over with one bite.

Dark chocolate chunks, cocoa powder, and a hint of espresso powder give these brownies an indulgent depth. Best of all? You can whip them up in under 10 minutes before baking. They’re ideal for casual get-togethers, lunchbox treats, or late-night chocolate cravings.

Why You’ll Love This Easy Vegan Brownies Recipe

• Completely dairy- and egg-free with zero compromise on texture or taste
• Deep, rich chocolate flavor that satisfies any sweet tooth
• Quick to prepare using pantry staples
• Perfect for sharing (or not!)
• Easily customizable with nuts, chocolate chips, or swirls of nut butter

Preparation Phase & Tools to Use

To make these brownies come out just right, a few tools are essential:

• Mixing Bowls: You’ll need at least two—one for dry ingredients and one for wet—to ensure even distribution and prevent overmixing.
• Whisk and Spatula: The whisk helps blend wet ingredients smoothly, while the spatula is key for folding and scraping every bit of batter into the pan.
• 8×8-inch Baking Pan: This gives you the ideal thickness—fudgy in the center and crisp on the edges.
• Parchment Paper: Lining your pan helps with easy removal and keeps the brownies from sticking.
• Oven and Cooling Rack: A well-preheated oven ensures even baking, and the rack helps cool the brownies evenly without condensation.

Preparation Tips

Start by preheating your oven to the correct temperature—brownies need consistent heat to form that beloved crinkly top. Mix your dry ingredients thoroughly to avoid lumps, especially the cocoa powder. When combining the wet and dry ingredients, avoid overmixing; this keeps your brownies tender. Lastly, don’t skip the rest time after baking. Let the brownies cool completely before cutting to get clean, picture-perfect squares that hold their shape.

Ingredients for Easy Vegan Brownies

• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar
• 3/4 cup (180ml) water or unsweetened almond milk
• 1/2 cup (120ml) vegetable oil or melted coconut oil
• 1 tablespoon vanilla extract
• 1 cup (120g) all-purpose flour
• 3/4 cup (75g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon espresso powder (optional, enhances chocolate flavor)
• 1/2 cup (90g) vegan chocolate chips or chopped dark chocolate
• 1/4 cup (30g) chopped walnuts or pecans (optional)

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Step 1: Preheat the Oven and Prep the Pan

Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides so you can lift out the brownies easily after baking. Lightly grease the parchment for extra non-stick security.

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Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, brown sugar, water (or almond milk), oil, and vanilla extract. Continue whisking until the sugars have mostly dissolved and the mixture looks glossy and cohesive.

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Step 3: Mix the Dry Ingredients Separately

In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and espresso powder (if using). Mixing these separately helps ensure even distribution and avoids clumps of cocoa.

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Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, folding gently with a spatula. Stir just until you see no dry streaks of flour. Be careful not to overmix, as this can make the brownies cakey instead of fudgy.

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Step 5: Add Chocolate Chips and Nuts

Fold in the vegan chocolate chips and chopped nuts, if using. These add pockets of melty richness and crunch to each bite. Reserve a few for sprinkling on top before baking, for a bakery-style finish.

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Step 6: Pour into Pan and Smooth the Top

Transfer the batter to the prepared baking pan and use the spatula to smooth the surface evenly. Tap the pan gently on the counter to release any trapped air bubbles.

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Step 7: Bake

Place the pan in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick in the center—you want moist crumbs but no wet batter. The edges will start to pull away slightly when done.

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Step 8: Cool Before Cutting

Allow the brownies to cool in the pan for at least 20 minutes. Then lift them out using the parchment overhang and transfer to a wire rack to cool completely. For cleaner slices, chill them for 30 minutes before cutting into squares.

Notes

These brownies are naturally dairy- and egg-free, but you’d never know by tasting them. They deliver a rich, chocolatey punch and a perfect balance between fudgy and chewy. You can customize them endlessly with your favorite add-ins: peanut butter swirls, chopped nuts, dried fruit, or a sprinkle of flaky salt on top. For a more intense chocolate flavor, use dark chocolate chips or chopped vegan chocolate with at least 70% cocoa content.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: Stir just until combined. Overmixing can lead to dense, cake-like brownies.
• Overbaking: Brownies continue to cook as they cool, so remove them from the oven when a toothpick comes out with moist crumbs.
• Skipping the parchment paper: This makes removal a breeze and prevents sticking.
• Not cooling fully before cutting: Cutting too soon can lead to messy edges and falling-apart squares.
• Using poor-quality cocoa: Invest in good cocoa powder for maximum flavor. Dutch-processed or natural unsweetened both work well here.

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Storage Instructions

Once completely cooled, store the brownies in an airtight container at room temperature for up to 4 days. To keep them extra fresh, add a slice of bread to the container to maintain moisture. For longer storage, wrap the brownies individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature or microwave in 10-second intervals.

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Estimated Nutrition

(Per square, based on 9 servings)

• Calories: 240
• Carbohydrates: 33g
• Sugar: 19g
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Protein: 2g
• Fiber: 3g
• Sodium: 120mg
• Cholesterol: 0mg

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Frequently Asked Questions

Can I make these gluten-free?

Yes, simply use a 1:1 gluten-free flour blend that contains xanthan gum for best results.

What oil is best for vegan brownies?

Neutral oils like vegetable or canola oil work well. Melted coconut oil also adds a slight richness.

Can I reduce the sugar?

You can reduce the sugar slightly, but it may affect the texture and moisture. Try cutting back by 1/4 cup if needed.

Why is my brownie batter too thick?

Check your flour measurements—too much can thicken the batter. Lightly spoon flour into your measuring cup and level it off.

Are these brownies freezer-friendly?

Absolutely. Once cooled, wrap them individually and freeze for up to 2 months.

Can I double the recipe?

Yes, double the ingredients and use a 9×13-inch pan. Baking time may increase slightly.

What makes these brownies fudgy instead of cakey?

The higher fat-to-flour ratio and no eggs make these brownies moist and dense.

Can I add frosting?

Definitely! A vegan ganache or a simple powdered sugar glaze works beautifully on top.

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Conclusion

These Easy Vegan Brownies are proof that indulgence and plant-based baking go hand in hand. Whether you’re baking for a special occasion or just need a chocolate fix, this foolproof recipe delivers every time. Rich, chewy, and incredibly satisfying, they’re bound to become a staple in your dessert lineup. Make them once, and you’ll understand why they’re a hit with vegans and non-vegans alike.

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