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Vegan brownies recipe

Vegan brownies recipe


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  • Cake
  • Traybakes
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  • Brownies

These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you'll need to cook them longer than the recommended time. Feel free to add your own additions like hazelnuts, walnuts or sunflower seeds.

2905 people made this

IngredientsServes: 16

  • 250g plain flour
  • 350g demerara sugar
  • 65g plain cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 250ml water
  • 250ml vegetable oil
  • 1 tsp vanilla extract

MethodPrep:5min ›Cook:20min ›Extra time:5min › Ready in:30min

  1. Preheat the oven to 180 C / Gas mark 4.
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 23x33cm (9x13 in) baking tin.
  3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

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Reviews & ratingsAverage global rating:(1230)

Reviews in English (1035)

Made it healthier.Vegan food always seems to have a high oil content which isn't necessary. I halved the amount and used some apple sauce and a pot of soya dark chocolate pudding....I also added some choc chips...the result was great and more chocolatey....my vegan friend raved about it!-17 Sep 2010

I just tried this recipe, but it was way too oily, I should have gone by what the other ladies had said and cut down on the oil, but it is a great recipe any way-05 Jan 2012

Yum! These were really good. My partner still had no idea these were vegan either They took longer to cook than recipe says - so I finished them off in the microwave so the outside didn't crisp up too much.Next time I might reduce the oil a little - they are delicious as they are but I think I could get away with using less oil.-12 Feb 2012


Steps to Prepare Perfect Easy vegan brownies

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We hope you got benefit from reading it, now let’s go back to easy vegan brownies recipe. To cook easy vegan brownies you only need 9 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Easy vegan brownies:

  1. Use 1 cup of cocoa powder.
  2. Provide 1 cup of flour.
  3. Provide 2 cups of granulated sugar.
  4. Provide 1/2 of cup+ 2 tbsp water.
  5. You need 4 tbsp of chia seeds.
  6. Use 2/3 of vegan butter.
  7. Prepare 1 tsp of vanilla extract.
  8. Provide 1 tsp of salt.
  9. Get 1 cup of vegan chocolate chips.

Instructions to make Easy vegan brownies:

  1. Prepare the chia eggs: stir the chia seeds and the water in a small bowl, then set aside about 10 minutes until thickened..
  2. Preheat the oven to 180 degrees C and line a cooking pan with parchment paper. (about 8×10 pan)..
  3. In a large bowl whisk the melted butter and sugar together, adding the chia seeds and vanilla extract. Mix until well combined..
  4. Add the flour, cocoa and salt over wet mixture and whisk until combined..
  5. Fold in half of the chocolate chips, then pour the batter into the cooking pan. Top it with the rest of the chocolate chips..
  6. Bake for 35-40 minutes or until the middle of the brownies is set.Re.
  7. Remove from the oven and let cool for at least 15 minutes then serve as desired!.

Perfect chocolate brownies, incredibly fudgy, super and downright indulgent. Vegan zucchini brownies which are soft, moist, gooey, fudgy, and very chocolaty! The recipe is plant-based, gluten-free, easy to make, and delicious! Try these soft, squidgy brownies, without the dairy or eggs. They're perfect for vegans and people following a dairy-free diet and taste.

If you find this Easy vegan brownies recipe useful please share it to your close friends or family, thank you and good luck.


Easy Vegan Gluten-Free Brownies

You scream, I scream, we all scream for…chocolate!

Yeah, I think that’s how it goes.

I don’t know anyone (besides John) who doesn’t love brownies. (Trust me, I’ve tried to convince him otherwise.)

Fudgy, rich, super chocolaty, studded with delicious things. If I were to say I had a “vice,” it would probably be brownies (or ice cream – tough call).

While I do love my black bean brownies (see the naturally sweetened version here), sometimes I want to have a dessert that doesn’t have beans in it. Ya know?

If you have the same feelings, this is the recipe for you.

These brownies are simple, requiring just 10 basic ingredients and 30 minutes (plus cooling) to prepare!

They’re also naturally sweetened with coconut sugar and maple syrup and gluten-free thanks to almond meal and gluten-free flour.

As a baker, there’s a part of me gets super excited over the fact that it’s possible to turn otherwise dairy- and gluten-filled desserts into something everyone can enjoy. I think everyone should be able to have brownies – is that such a crime?

You guys are going to LOVE these brownies. They’re:

Rich
Fudgy
Slightly cakey
Chocolaty
Studded with pecans + dark chocolate
Simple to make
& Utterly delicious

Make these brownies when guests are coming over, to take along on road trips and to BBQs this spring and summer, or just to have around the house when you’re craving something sweet. I can attest to the fact that these are possibly even better once frozen and then microwaved (think melty chocolate chips and rich, fudgy center).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!


  • 1 cup chopped Medjool dates
  • 1 cup rolled oats (see Tip)
  • 1 cup almond butter or other nut butter
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt

Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain, reserving the soaking water.

Meanwhile, line an 8-inch-square baking pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat with cooking spray.

Process oats in a food processor until finely ground. Add the drained dates, nut butter, cocoa powder and salt process until very finely chopped. If the mixture seems dry, add a little of the reserved soaking water, 1 tablespoon at a time. Spread the mixture evenly and firmly into the prepared pan. Refrigerate until cold, about 1 hour. Remove from the pan by lifting the overhanging parchment. Cut into 16 squares.

To make ahead: Refrigerate for up to 4 days.

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.


Vegan chocolate chunk brownies recipe

If you served these at a bake sale, you could easily charge double that of regular mix brownies. Chunky and nutty, they just go to show how fantastic vegan baking can be.

Ingredients

  • 180 ml soya milk
  • 1 tbsp apple cider vinegar
  • 300 g plain flour
  • 75 g cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 340 g caster sugar
  • 180 ml oil
  • 1 tsp vanilla
  • 200 g vegan semisweet chocolate chips
  • 100 g nuts (almonds or hazelnuts), roughly chopped
  • 6.3 fl oz soya milk
  • 1 tbsp apple cider vinegar
  • 10.6 oz plain flour
  • 2.6 oz cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 oz caster sugar
  • 6.3 fl oz oil
  • 1 tsp vanilla
  • 7.1 oz vegan semisweet chocolate chips
  • 3.5 oz nuts (almonds or hazelnuts), roughly chopped
  • 0.8 cup soya milk
  • 1 tbsp apple cider vinegar
  • 10.6 oz plain flour
  • 2.6 oz cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 oz caster sugar
  • 0.8 cup oil
  • 1 tsp vanilla
  • 7.1 oz vegan semisweet chocolate chips
  • 3.5 oz nuts (almonds or hazelnuts), roughly chopped

Details

  • Cuisine: American
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 12

Step-by-step

  1. Preheat oven to 180C/160C fan/gas 4. Grease a 9" x 13" baking dish.
  2. In a small bowl, mix the soya milk and apple cider vinegar. Set aside for 5 minutes.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  4. Add sugar, oil, and vanilla to soya milk mixture stir well. Add to dry ingredients and stir until smooth. Stir in chocolate and nuts. Pour into prepared baking dish.
  5. Bake for 30-35 minutes.

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How To Make A Flax Egg:

Soaked flaxseeds, also called flax eggs, are probably the vegan egg substitute I use the most. You can use them for all kind of baked good: vegan brownies, cakes, cookies, and even pancakes.

Combine one tablespoon of ground flax seed with 3 tablespoons of water. Stir well and let it sit for about 5 minutes to thicken. One flax egg equals one egg.

You can either buy flaxseed meal or make your own at home. To do so, you could use a high speed blender, a good food processor, or a flax mill.

I usually just use my blender and pulse for about 3-4 times. It’s super easy!

If you‘ve got some leftover flaxseed meal, just store it in an airtight container in the fridge and you can use it for your next flax eggs.


Fudgy espresso vegan brownies recipe

This egg and dairy-free chocolate fudge brownie is simple and easy to make. Turn the brownies into a quick dessert with a bowl of fresh berries and raspberry sauce.

You will need: 20.5cm (8 inch) square brownie tin or shallow square tin, oiled with sunflower oil, then base-lined with baking paper.

Recipe from The Great British Bake Off: Get Baking for Friends and Family. Out now, published by Sphere, £20.00. Photography by Susanna Blåvar.

Ingredients

  • 50 g cocoa powder
  • 175 g plain white flour or white spelt flour
  • 1 tsp baking powder
  • 0.2 tsp sea salt flakes
  • 175 g golden caster sugar
  • 125 ml light olive oil or sunflower oil
  • 150 ml warm coffee or water
  • 1.5 tbsp cider vinegar
  • 100 g 70% dark chocolate chips or chopped dark chocolate
  • 50 g pecan or walnut halves
  • 1 tbsp icing sugar (confectioners' sugar), for dusting (optional)
  • 1.8 oz cocoa powder
  • 6.2 oz plain white flour or white spelt flour
  • 1 tsp baking powder
  • 0.2 tsp sea salt flakes
  • 6.2 oz golden caster sugar
  • 4.4 fl oz light olive oil or sunflower oil
  • 5.3 fl oz warm coffee or water
  • 1.5 tbsp cider vinegar
  • 3.5 oz 70% dark chocolate chips or chopped dark chocolate
  • 1.8 oz pecan or walnut halves
  • 1 tbsp icing sugar (confectioners' sugar), for dusting (optional)
  • 1.8 oz cocoa powder
  • 6.2 oz plain white flour or white spelt flour
  • 1 tsp baking powder
  • 0.2 tsp sea salt flakes
  • 6.2 oz golden caster sugar
  • 0.5 cup light olive oil or sunflower oil
  • 0.6 cup warm coffee or water
  • 1.5 tbsp cider vinegar
  • 3.5 oz 70% dark chocolate chips or chopped dark chocolate
  • 1.8 oz pecan or walnut halves
  • 1 tbsp icing sugar (confectioners' sugar), for dusting (optional)

Details

  • Cuisine: British
  • Recipe Type: Brownies
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 25

Step-by-step

  1. Heat the oven to 180°C/160°C fan/350°F/gas mark 4.
  2. Sift the cocoa powder, flour and baking powder into a mixing bowl, then stir in the salt and sugar.
  3. Gently whisk the oil and warm coffee or water in a measuring jug, then whisk in the vinegar.
  4. Pour the liquid mixture into the bowl with the dry ingredients and stir well until thoroughly combined. Add the chocolate chips or chopped chocolate, and stir until evenly distributed.
  5. Transfer the mixture to the prepared tin, spreading it evenly, and making sure the corners are properly filled. Scatter the nuts over the top, then bake for 25 minutes, or until a skewer inserted at a mid-point between the sides and the centre of the brownie comes out just clean (you&rsquore aiming for a squidgy brownie, rather than a dry one).
  6. Remove from the oven, place the tin on a wire rack and leave the brownie to cool completely before cutting it into 16 squares in the tin. Dust with icing sugar before serving, if you wish.

This recipe is from The Great British Bake Off: Get Baking for Friends and Family. Out now, published by Sphere, £20.00. Photography by Susanna Blåvar.

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Vegan Chocolate Glaze

Well, these chocolate squares are already very chocolaty, but you can never have enough chocolate in your life, right? That’s why I topped these delicious fudgy brownies with a creamy chocolate spread which tastes like buttercream!

I made it with powdered peanut butter, cocoa powder, coconut oil, maple syrup, and water. It’s the vegan creme de la creme on top of these healthy brownies.


How to make these vegan brownies

Preheat the oven to 180 degrees C/350 F.

Add the flour, coconut sugar, salt, cacao powder, baking powder, baking soda and dark chocolate and almond milk to a large mixing bowl. Whisk together until thoroughly combined.

Pour into a non-stick brownie tin and bake in the oven for around 25-30 minutes, until a toothpick comes out clean but they are not overcooked.

Around 10 minutes before the brownies are done, make the salted caramel sauce. Add the coconut milk, maple syrup and sea salt to a non-stick frying pan and simmer, stirring frequently, on a low heat for around 10 minutes.

Serve the brownies immediately with the salted caramel sauce.

Tips & Tricks

Flour. You can use gluten-free oat flour instead of all-purpose gluten-free flour if you prefer. It's a bit healthier, and works just as well.

Chocolate. I used dark chocolate, which is naturally vegan. But you can use any type of vegan chocolate you prefer. There are many sweet, dairy-free chocolates available at most grocery stores.

Toppings. If you aren't into the salted caramel sauce, you can serve these brownies with other toppings of your choice, such as fresh berries or dairy-free whipped cream.

Add-ins. You can add nuts or dried fruit of your choice into the batter – just fold a handful in before baking. I personally like adding walnuts to my brownies.

Storing. What’s great about these brownies is that they are delicious eaten either straight away or after they cooled down. Fortunately the cooling process doesn’t make them go hard and inedible (which is always a disappointment in brownies). Keep them in an air tight container or refrigerated for 3-5 days.

Making the sauce. This salted caramel sauce is made using only three ingredients: maple syrup, dairy free milk and sea salt. For best results, I would recommend making it just as you are about to serve the brownies because it does form up quite quickly. It has just the right amount of sweetness, and is great for serving with any dessert of your choice.

More Vegan Desserts

If you love these vegan brownies, be sure to check out these other incredible dessert recipes.


Vegan Brownies

Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment or grease with a little coconut oil or vegan butter.

To make the flax egg, stir the flax meal and water in a small bowl. Set aside to gel for 5-10 minutes.

Place 1 cup of the chopped chocolate in a medium glass bowl with the vegan butter. Place over a small saucepan filled with 1-2 inches of simmering water and stir until melted. Alternatively, melt in the microwave at 30-second intervals, stirring in between, until just melted. Transfer the melted chocolate and butter to the bowl of a mixer.

Add the flax egg, coconut sugar, and vanilla to the mixing bowl with the melted chocolate. Beat on medium speed for 3-5 minutes, until smooth.

Sprinkle the flour, baking powder, and cocoa powder on top of the wet ingredients. Beat again until just combined. Fold in the walnuts and remaining 1/4 cup chocolate chunks.

Spread the brownie batter into the prepared baking dish. The batter will be thick and the back of a spoon works well for smoothing it in.

Bake for 30-35 minutes. Immediately sprinkle the top with the salt. Let cool at least 20 minutes before cutting into squares.

These fudgy vegan brownies are rich. Though I’ve shown them cut into 9 large squares, I prefer to cut them into 36 small squares.

You can use vegan chocolate chips, but we found these to be most delicious when using freshly chopped dark chocolate. Be sure not to accidentally buy bittersweet chocolate, however.

Once completely cooled, store in an airtight container at room temperature for up to 3-4 days. They can also be frozen for up to 3 months.

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