Brownies are a dessert loved by all, and this vegan brownie recipe proves that indulgence doesn’t need eggs or dairy. These brownies are rich, fudgy, and packed with chocolatey goodness, perfect for vegans and non-vegans alike.
Best of all, they’re made with wholesome ingredients like almond flour and flaxseed for a guilt-free treat. Whether you’re a seasoned vegan baker or just starting your plant-based journey, this recipe is bound to become a favorite.
Why We Love This Recipe
Rich and Fudgy: These brownies deliver the ultimate gooey texture.
Simple Ingredients: Made with pantry staples, including Bob’s Red Mill products and cocoa powder.
Customizable: Add-ins like vegan chocolate chips or toppings like melted chocolate drizzle elevate the flavor.
Diet-Friendly: They’re gluten-free, dairy-free, and refined sugar-free and adaptable.
Ingredients
- 2 Bob’s Red Mill Egg Replacer eggs or 2 flax eggs
- ¾ cup brown sugar
- ½ cup melted coconut oil (or neutral oil)
- ¼ cup water
- 1 tsp pure vanilla extract
- ¾ cup cocoa powder
- 1 cup Bob’s Red Mill Super Fine Almond Flour
- ½ tsp sea salt
- ¼ tsp baking soda
- ¼ cup vegan chocolate chips (optional)
- Coarse sea salt or melted chocolate for garnish (optional)
Instructions
1- Preheat the oven to 325°F (160°C) and prepare an 8×8-inch baking pan with parchment or foil.
2- In a large bowl, whisk together the vegan eggs, sugar, and oil until light and fluffy (about 3 minutes). Stir in water and vanilla extract.
3- Sift in cocoa powder, almond flour, baking soda, and sea salt. Mix until the batter is smooth with no lumps.
4- Fold in chocolate chips if desired, then spread the batter evenly in the prepared pan.
5- Bake for 35 minutes (or up to 45 minutes for a more cake-like texture).
6- Cool completely in the pan before slicing into 16 pieces.
7- Optional: Drizzle melted chocolate and sprinkle with sea salt flakes for a gourmet touch.
Tips and Suggestions
— For Extra Fudge underbake slightly and let the brownies cool in the pan before slicing.
— Scoop and level the almond flour to avoid overly dense brownies.
— Avoid overmixing after adding dry ingredients; this keeps the texture tender.
— Pair with vegan whipped cream or a scoop of plant-based ice cream.
Variations
— Nutty Brownies: Stir in chopped walnuts or pecans for added crunch.
— Peanut Butter Swirl: Drop dollops of natural peanut butter and swirl before baking.
— Mint Chocolate: Add ½ teaspoon of peppermint extract for a refreshing twist.
— Fruit-Infused: Mix in dried cranberries or cherries for a tangy flavor.
Storage and Freezing
Keep the brownies in an airtight container at room temperature for up to 3 days or in the fridge for a week.
Freeze individual slices wrapped in plastic and stored in a zip-top bag for up to 3 months. Let thaw at room temperature before serving.
What are the best non-dairy milks to use in vegan brownies?
Answer
When it comes to making vegan brownies, choosing the right non-dairy milk can significantly impact the texture and flavor of your final product. Here are some of the best non-dairy milks to use in vegan brownies:
1. Almond Milk
Almond milk is a popular choice due to its mild flavor and creamy texture. It blends well with cocoa powder and other ingredients, helping to create a rich brownie without overpowering the chocolate flavor.
2. Coconut Milk
Coconut milk, especially full-fat coconut milk, adds a rich creaminess to brownies. Its slightly sweet flavor complements chocolate beautifully, making it an excellent option for fudgy brownies.
3. Oat Milk
Oat milk has a naturally sweet taste and creamy consistency, making it a suitable substitute for dairy milk in brownies. It works well in recipes that require a bit more moisture and can enhance the overall texture of the brownies.
4. Soy Milk
Soy milk is another great option that provides a good source of protein. Its neutral flavor allows the chocolate to shine through while contributing to a moist texture in the brownies.
5. Cashew Milk
Cashew milk is known for its creamy texture and subtle nutty flavor. It can help create a rich brownie batter that bakes up soft and fudgy.
6. Hemp Milk
Hemp milk has a slightly earthy flavor but can work well in brownies, especially if you enjoy a more robust taste. It’s also packed with omega-3 fatty acids, adding nutritional benefits to your dessert.
Tips for Using Non-Dairy Milk in Brownies
Choose Unsweetened Varieties:
To control the sweetness of your brownies, opt for unsweetened non-dairy milk unless the recipe specifies otherwise.
Adjust Liquid Ratios:
Depending on the non-dairy milk used, you may need to slightly adjust the amount of liquid in your recipe to achieve the desired batter consistency.
Experiment: Feel free to mix different non-dairy milks or use them in combination for unique flavors and textures.
