These fudgy vegan brownies are rich and dense inside with a crispy crunchy exterior. They’re sweet, chewy, and perfect for dunking in a glass of oat milk.
This recipe is straightforward with no frills, making simply delicious brownies. Plus, they’re filled with antioxidants from the chocolate, and the all-purpose flour is perfect for your gluten-friendly diet.
🍫 Key Ingredients
You can make this vegan brownie recipe with ingredients you likely already have in your kitchen. Here’s what you’ll need:
Vegan chocolate chips
My favorites are the Trader Joe’s Semi-Sweet Chocolate Chips and the Enjoy Life Chocolate Chunks. Since you’ll be melting the chocolate, any shape (chips, chunks, or bar) is fine to use.
Any kind you like is fine! The chocolate and cocoa powder will dominate the flavor of the brownies, so the flavor of the milk doesn’t matter much.
This recipe calls for Dutch process cocoa powder, which means the cocoa has been treated with an alkaline agent. Cocoa powder is naturally very acidic and bitter, so this process mellows the flavor and makes the cocoa play better with other flavors. This is the cocoa powder of choice for most baked goods.
When purchasing your cocoa powder, look for the words “Dutch process” or “alkalized” on the container, and avoid “natural” cocoa.
The cornstarch in this recipe acts as a binder, and also helps create the crispy crunchy tops of the brownies when it bakes.
Start by melting the chocolate with some of the milk in a double boiler or microwave. If you don’t have a double boiler, you can make one by placing a glass bowl in a pan filled with 1 inch of water over low medium heat.
Let cool before proceeding to the next step.
Combine the melted chocolate, remainder of the non-dairy milk, canola oil, and sugar in a large mixing bowl. Then add the cornstarch and vanilla, and stir until completely mixed in.
Sift the flour, cocoa powder, baking powder, and salt into a separate bowl. It’s important to sift so there’s no clumps of flour or cocoa powder in the batter.
Gradually add the dry ingredients to the chocolate mixture, stirring after each addition. Keep stirring until the dough is just combined.
Press dough into the prepared baking pan. Bake for 25-30 minutes, or until the edges are beginning to crisp up and the center is firm. Let cool.
🥛 Pairs well with
Need a drink for dunking your vegan brownies? This cashew milk recipe is creamy and delicious! It’s easy to make in a blender and much cheaper than buying cashew milk at the grocery store.
If you’d like an adult drink to go with your dessert, this vintage cocktail made from milk and crème de cacao is basically a brownie in a glass.
- 1 cup chocolate chips
- 1 cup non-dairy milk
- 2/3 cup canola oil
- 2 cups sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 1/4 cups Dutch-process cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 350°F, then line a 9×13-inch pan with parchment paper.
- Mix 1/2 of the non-dairy milk with the chocolate chips and melt in the microwave or using a double boiler.
- Combine the melted chocolate, remainder of the non-dairy milk, canola oil, and sugar in a large mixing bowl.
- Add the cornstarch and vanilla, and stir until completely mixed in.
- Sift the flour, cocoa powder, baking powder, and salt into a separate bowl.
- Gradually add the dry ingredients to the chocolate mixture, stirring after each addition. Keep stirring until the dough is just combined.
- Press dough into the prepared baking pan. Bake for 25-30 minutes, or until the edges are beginning to crisp up and the center is firm. Let cool.
- Make sure the chocolate is cooled before mixing it with the sugar.
- Store the brownies in an airtight container so they don't dry out.
- If you don't have a double boiler, you can make one by placing a glass bowl in a pan filled with 1 inch of water over low medium heat.
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Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 472Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 2mgSodium: 222mgCarbohydrates: 74gFiber: 3gSugar: 42gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
While these brownies are plenty sweet on their own, you can add frosting if you’d like. For this version, I made butterscotch frosting and sprinkled some dried rose petals on top.
To make the butterscotch buttercream:
- Cream together 1/3 cup vegan butter and 1/3 cup vegetable shortening in a bowl or stand mixer.
- Gradually add 2 cups powdered sugar, mixing after each addition.
- Add 1/2 teaspoon butterscotch extract (this brand is vegan) and 3 tablespoons non-dairy milk.
- Whip until fluffy, 5-6 minutes.
- Spread or pipe on brownies, then garnish with toppings of choice, such as dried rose petals or sprinkles.
This recipe was originally published in 2016 and was updated to include more information. The following changes were made to the recipe: increased the non-dairy milk to 1 cup from 3/4 cup, decreased the flour from 3 1/2 cups to 3 cups, and made the butterscotch frosting a variation rather than part of the recipe.