Description
Deliciously fudgy and moist vegan brownies made without any dairy or eggs. These brownies combine rich cocoa, tender flour, and dairy-free chocolate chips for a perfect plant-based treat that satisfies any chocolate craving.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar or coconut sugar
- ½ cup vegetable oil or melted coconut oil
- ½ cup plant-based milk (such as almond, soy, or oat)
- 1 teaspoon vanilla extract
Add-ins
- ½ cup dairy-free chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies later.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, blend the granulated sugar (or coconut sugar), vegetable oil (or melted coconut oil), plant-based milk, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing and ensure chewy brownies.
- Fold in Chocolate Chips: Carefully fold the dairy-free chocolate chips into the batter, distributing them evenly throughout the mixture.
- Transfer Batter to Pan: Pour the brownie batter into the prepared pan, spreading it out evenly with a spatula to create a smooth surface.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached, indicating perfect fudginess.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 9 pieces for serving. This cooling step helps them set up perfectly.
Notes
- You can substitute granulated sugar with coconut sugar for a more natural sweetness.
- Vegetable oil can be replaced with melted coconut oil for a subtle coconut flavor.
- Feel free to use any plant-based milk like almond, soy, or oat milk depending on your preference.
- For extra fudgy brownies, do not overbake; remove from the oven once a few moist crumbs stick to the toothpick.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
