Vegan Brownies


We found the recipe for these vegan brownies among a collection by Robert Felty.  He utilized Ener-G egg replacer with great success, and discovered the dairy free virtures of Hershey’s syrup (not all flavors are dairy free, so check the labels!).

Special Diet Notes: Vegan Brownies

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

Vegan Brownies
Serves: 12
  • 1¼ cup all-purpose white flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup coffee or espresso (very hot)
  • 1 cup sugar
  • ⅓ cup cocoa
  • 1 teaspoon vanilla extract
  • ⅓ cup vegetable oil (preferably canola)
  • 1 tablespoon Ener-G egg replacer
  • ⅛ cup warm water
  • ¼ cup dairy-free chocolate syrup (like Ah!Laska or some Hersey's syrups)
  1. Pre-heat oven to 350ºF. Grease an 8-inch square baking pan.
  2. Combine flour, baking powder, and salt in separate bowl.
  3. Combine egg replacer and water in separate bowl.
  4. Whisk the hot coffee into the cocoa and sugar until smooth.
  5. Add the vanilla, vegetable oil and egg replacer mixture.
  6. Stir in flour mixture and chocolate syrup.
  7. Pour batter into pan.
  8. Bake for 35 minutes.
  9. Let cool before cutting into 12 squares.

About Author

Alisa is the founder of, 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.

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