Brownies (Vegan)
Cakes & Cupcakes
Chocolate
Ingredients:
- 120 g (1 cup) all-purpose flour
- 200 g (1 cup) granulated sugar
- 50 g (½ cup) unsweetened cocoa powder
- 4.7 g (1 tsp) baking powder
- 1.5 g (¼ tsp) salt
- 120 ml (½ cup) dairy-free milk
- 120 ml (½ cup) vegetable oil
- 4.3 g (1 tsp) vanilla extract
- 85 g (½ cup) dairy-free chocolate chips
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Pull the brownies from the oven as soon as a toothpick comes out with a few moist crumbs, not completely clean — they firm up as they cool, and slightly underbaking is what keeps them fudgy instead of dry.
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.
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.
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The unsweetened cocoa powder adds rich, deep chocolate flavor. The baking powder provides lift so the texture stays light rather than dense.
Brownies (Vegan)
Ingredients:
- 120 g (1 cup) all-purpose flour
- 200 g (1 cup) granulated sugar
- 50 g (½ cup) unsweetened cocoa powder
- 4.7 g (1 tsp) baking powder
- 1.5 g (¼ tsp) salt
- 120 ml (½ cup) dairy-free milk
- 120 ml (½ cup) vegetable oil
- 4.3 g (1 tsp) vanilla extract
- 85 g (½ cup) dairy-free chocolate chips
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The unsweetened cocoa powder adds rich, deep chocolate flavor. The baking powder provides lift so the texture stays light rather than dense.
Prep:
Pull the brownies from the oven as soon as a toothpick comes out with a few moist crumbs, not completely clean — they firm up as they cool, and slightly underbaking is what keeps them fudgy instead of dry.
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.
