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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Amazing Vegan Brownies with No Eggs, Nuts, or Butter of any Kind

    Amazing Vegan Brownies with No Eggs, Nuts, or Butter of any Kind

    13
    By Alisa Fleming on April 20, 2023 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    I always thought brownies needed eggs, until I tried these amazing vegan brownies. They’re completely egg-free, butter-free, and dairy-free, yet they taste deliciously fresh, incredibly rich, moist, and deliciously sweet. As an added bonus, they’re made purely with pantry ingredients, but they taste so much fresher than a box mix! Amazing Vegan Brownies Recipe - no eggs, nuts, soy, milk, or butter of any kind! Easy pantry recipe using everyday, cheap ingredients.

    These Amazing Vegan Brownies use Simple, Everyday Ingredients

    I wasn’t a fan of vegan brownies until I made this recipe. These have an addictive deep chocolate flavor with the perfect balance of dessert-like sweetness. I originally shared this recipe back in 2008, but have since updated it, and also have answers to a few FAQs.

    Which Type of Cocoa Powder Should I Use?

    There are two basic types of cocoa powder: Natural / Unsweetened and Dutch Processed. I use natural unsweetened in this recipe, but Dutch processed will still work fine. The brownies will be sweeter and darker if you use Dutch processed.

    What Oil Do You Recommend?

    Use your favorite baking oil – almost any type will work great. I use extra-light olive oil (not extra-virgin), but regular olive oil, canola oil, vegetable oil, avocado oil, etc, will do the job. If using coconut oil, make sure your water is at room temperature. Also, if you like to refrigerate your brownies, they will set up more solidly if using coconut oil.

    What is the Texture of these Vegan Brownies?

    They’re lightly cakey, but very moist and rich, and take on a fudgy consistency when refrigerated. I typically prefer chewier brownies. In fact, I’m not a big fan of chocolate cake. But these really are amazing vegan brownies.

    Can I Use Milk Alternative Instead of Water?

    If you have milk alternative that needs to be used up, go ahead and use it in these vegan brownies. If not, save the expense and just use water. A milky beverage isn’t needed in this recipe.

    Can I Reduce the Sugar?

    Technically, you could cut the sugar a little, but this will affect not only the taste, but also the texture of these vegan brownies.

    Can I Add Eggs?

    This vegan brownies recipe is specifically formulated without eggs. If you’re looking for more of a traditional brownie recipe with eggs, see my Dairy-Free Brownies Recipe.

    Where Can I Get Dairy-Free Chocolate Chips?

    I like to use Enjoy Life chocolate chips, which are sold at many stores, and online. They’re also allergy-friendly. See our Dairy-Free Chocolate Chips Guide for more options.

    Amazing Vegan Brownies Recipe - no eggs, nuts, soy, milk, or butter of any kind! Easy pantry recipe using everyday, cheap ingredients.

    Special Diet Notes: Vegan Brownies

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

    4.4 from 5 reviews
    Amazing Vegan Brownies
     
    Print
    Prep time
    5 mins
    Cook time
    25 mins
    Total time
    30 mins
     
    These incredibly rich and moist brownies are wonderful on their own, but also make a great base for dairy-free brownie sundaes. For a small batch, halve all of the ingredients and bake the batter in an 8x8-inch baking pan.
    Author: Alisa Fleming
    Recipe type: Dessert
    Cuisine: American
    Serves: 18 to 24 brownies
    Ingredients
    • 2 cups all-purpose flour
    • 1 cup sugar
    • 1 cup brown sugar
    • ⅔ cup cocoa powder (increase to ¾ cup for even more chocolaty)
    • 1 teaspoon salt
    • ½ teaspoon baking powder
    • 1 cup water
    • ½ cup oil
    • 1 teaspoon vanilla extract
    • ½ cup dairy-free chocolate chips (I use Enjoy Life mini chips)
    Instructions
    1. Preheat your oven to 350ºF and grease and flour a 13x9-inch baking pan.
    2. In a large bowl, whisk together the flour, sugar, brown sugar, cocoa powder, salt, and baking powder. Whisking in the center to create a well in the ingredients.
    3. Add the water, oil, and vanilla to the well in your dry ingredients, and whisk the wet ingredients while incorporating the dry ingredients, until smooth. Do not overmix.
    4. Fold in chocolate chips.
    5. Scrape the batter into your prepared pan.
    6. Bake for 25 to 30 minutes, or until a knife inserted in the center of the brownies comes out clean.
    7. Let the brownies cool before cutting.
    8. Leftovers can be stored in an airtight container at room temperature for a couple of days, but I prefer to refrigerate or freeze them.
    Nutrition Information
    Serving size: 1 brownie Calories: 162 Fat: 6.3g Saturated fat: 1.7g Carbohydrates: 26.7g Sugar: 16.6g Sodium: 99mg Fiber: 1.3g Protein: 1.6g
    3.5.3229

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    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    13 Comments

    1. Francesca on November 11, 2023 10:01 pm

      Hi
      I wondered if these measures were US ones as the mixture was really hard to mix as it was so dry. I so want these to work as I have an anaphylactic son-in-law coming to stay.

      Reply
      • Alisa Fleming on November 11, 2023 10:38 pm

        Yes, this recipe was created in the U.S.

        Reply
    2. Linda on June 10, 2023 6:57 am

      I’ve just got these in the oven though some has dripped through the pan so will have to change what I use to bake them in. Mixture is very runny when converting to UK grams so hope it turns out ok! Looking forward to seeing what they are like. The mix tastes yummy when scraping the bowl lol!

      Reply
      • Alisa Fleming on June 10, 2023 10:43 am

        I hope it works out Linda! I’m not experienced in conversions with measurements – I wish I could help on this! The batter should be thick enough that the mini chips don’t sink. but it isn’t a super thick batter. If too runny, it should still come out like chocolate cake, which is also yummy.

        Reply
    3. Marie on May 3, 2023 7:37 pm

      Wow, these are so good! They looked a little cakey at first, so I wasn’t sure what to expect, but they are so moist and rich! Thanks for the recipe.

      Reply
      • Alisa Fleming on May 3, 2023 7:38 pm

        I’m so glad you enjoyed it Marie!

        Reply
    4. Chloe on January 10, 2022 3:45 am

      My mum has so many allergies that it’s hard to find a good dessert for her but these brownies are not only tasty but are a perfect way to show appreciation to your parents!

      Reply
      • Alisa Fleming on January 10, 2022 9:50 am

        So happy to hear this Chloe!

        Reply
    5. Maiya Geekie on December 27, 2020 2:33 pm

      i tried this recipe, best thing i have ever tasted!

      Reply
    6. Emma-louise Maw on October 8, 2020 5:15 am

      i have a 22cm square baking pan will this be ok? x

      Reply
      • Alisa Fleming on October 8, 2020 9:55 am

        I think that’s equivalent to an 8×8-inch baking pan, so you would want to cut the recipe in half.

        Reply
    7. Berlin Tharp on May 7, 2020 3:43 pm

      I haven’t made these yet, but they sound so good! I will definitely be sharing these!

      Reply
      • Alisa Fleming on May 7, 2020 9:24 pm

        Thank you!

        Reply

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