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Brownies (Vegan)
Cakes & Cupcakes
Ingredients:
- 120 g (1 cup) all-purpose flour
- 200 g (1 cup) granulated sugar
- 50 g (½ cup) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 120 ml (½ cup) dairy-free milk (almond, soy, oat, etc.)
- 120 ml (½ cup) vegetable oil
- 1 tsp vanilla extract
- 85 g (½ cup) dairy-free chocolate chips (optional)
Equipments:
- 8×8-inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk and spatula
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper. - Mix Dry Ingredients
In a large bowl, whisk together 120 g (1 cup) all-purpose flour, 200 g (1 cup) granulated sugar, 50 g (½ cup) unsweetened cocoa powder, 1 tsp baking powder, and ¼ tsp salt. - Add Wet Ingredients
Add 120 ml (½ cup) non-dairy milk, 120 ml (½ cup) vegetable oil, and 1 tsp vanilla extract. Mix until just combined. - Fold in Chocolate Chips
Gently fold in 85 g (½ cup) dairy-free chocolate chips if using. - Bake
Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes until a toothpick comes out with a few moist crumbs. - Cool
Let cool completely in the pan before cutting into squares.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Pull the brownies out when a toothpick shows moist crumbs, not clean — that’s the fudgy sweet spot.
- Let them cool completely before cutting — warm brownies fall apart.
Storage:
- Airtight container at room temperature for up to 3 days, fridge for up to 5 days, or freeze for up to 2 months.
Swaps:
- Add 1 tbsp instant espresso powder to the batter to deepen the chocolate flavor.
- Swap ¼ cup of the oil for applesauce for a slightly fudgier, lower-fat brownie.
Tips:
- Press extra chocolate chips on top before baking for a bakery look.
Brownies (Vegan)
9 Brownies
Prep 10 min
Bake 25–30 min
Ingredients:
- 120 g (1 cup) all-purpose flour
- 200 g (1 cup) granulated sugar
- 50 g (½ cup) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 120 ml (½ cup) dairy-free milk (almond, soy, oat, etc.)
- 120 ml (½ cup) vegetable oil
- 1 tsp vanilla extract
- 85 g (½ cup) dairy-free chocolate chips (optional)
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Instructions:
- Preheat and Prep
Preheat oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper. - Mix Dry Ingredients
In a large bowl, whisk together 120 g (1 cup) all-purpose flour, 200 g (1 cup) granulated sugar, 50 g (½ cup) unsweetened cocoa powder, 1 tsp baking powder, and ¼ tsp salt. - Add Wet Ingredients
Add 120 ml (½ cup) non-dairy milk, 120 ml (½ cup) vegetable oil, and 1 tsp vanilla extract. Mix until just combined. - Fold in Chocolate Chips
Gently fold in 85 g (½ cup) dairy-free chocolate chips if using. - Bake
Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes until a toothpick comes out with a few moist crumbs. - Cool
Let cool completely in the pan before cutting into squares.
