Homemade Vegan Brownies Recipe

Name: Homemade Vegan Brownies Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup vegetable oil; 1/4 cup water; 1 tsp vanilla extract; 1/2 cup dairy-free chocolate chips

Author: Tessa

Published: September 8, 2025

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Let me tell you about the homemade vegan brownies that changed my mind about dairy-free desserts forever. I used to think vegan treats were dry or tasted “healthy,” but one bite of these fudgy squares proved me wrong. The secret? A perfect balance of cocoa, oil, and just enough sugar to make them irresistible. My non-vegan friends can’t believe there’s no butter or eggs in these! They’re my go-to for last-minute potlucks, midnight cravings, and those “I need chocolate NOW” moments. Trust me, these brownies will make you forget all about traditional recipes.

Why You’ll Love These Homemade Vegan Brownies

These brownies are everything you want in a dessert and more. Here’s why they’re my favorite:

So easy – Just mix, pour, and bake. No fancy techniques!
Perfectly fudgy – The texture will make you swoon (no cardboard vegan desserts here)
Dairy-free magic – All the richness without any butter or milk
Quick to make – From bowl to oven in under 10 minutes
Chocolate lover’s dream – Packed with melty chocolate chips in every bite

I’ve made these more times than I can count, and they never disappoint. Even skeptical taste-testers go back for seconds!

Homemade Vegan Brownies - detail 1

The Simple, Pantry-Friendly Ingredients You Need

The beauty of these vegan brownies? You probably have most ingredients already! Here’s exactly what you’ll need:

1 cup all-purpose flour (spooned and leveled – don’t pack it!)
1 cup granulated sugar (regular white sugar works best)
1/2 cup unsweetened cocoa powder (the darker, the richer!)
1/2 tsp baking powder (not soda – trust me, there’s a difference)
1/4 tsp salt (balances the sweetness perfectly)
1/2 cup vegetable oil (I use canola, but any neutral oil works)
1/4 cup water (room temp is ideal)
1 tsp pure vanilla extract (skip imitation – splurge on the good stuff)
1/2 cup dairy-free chocolate chips (I’m obsessed with Enjoy Life brand)

See? No weird vegan substitutes – just real ingredients that create magic together!

Equipment You’ll Need

You won’t need any fancy gadgets for these brownies – just grab these basic kitchen tools:

8×8-inch baking pan (metal or glass both work)
Mixing bowl (medium size is perfect)
Spatula (for scraping every last bit of batter)
Measuring cups and spoons (accuracy matters!)
Whisk or fork (to blend those dry ingredients)

That’s it! No stand mixer or special equipment required – just simple baking at its best.

How to Make Homemade Vegan Brownies

These brownies come together faster than you can say “chocolate emergency”! Follow these simple steps for fudgy perfection every time:

Step 1: Preheat and Prep

First things first – crank that oven to 350°F (175°C) and grab your 8×8-inch pan. Grease it well with a bit of oil or line it with parchment paper. I like to leave a little overhang on the sides for easy lifting later!

Step 2: Mix Dry Ingredients

In your mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Really get in there and break up any cocoa clumps – you want everything evenly distributed. This is where your brownies get their structure, so don’t rush this step!

Step 3: Combine Wet Ingredients

Now make a well in the center of your dry ingredients and pour in the oil, water, and vanilla. Stir gently at first to prevent flour explosions (we’ve all been there!), then mix until just combined. The batter will be thick – that’s exactly what we want!

Step 4: Fold in Chocolate Chips

Here comes the best part! Add those glorious dairy-free chocolate chips and fold them in gently. I like to reserve a handful to sprinkle on top for extra chocolatey goodness.

Step 5: Bake and Cool

Spread your batter evenly in the prepared pan (it’ll be thick – that’s normal!) and pop it in the oven for 20-25 minutes. The magic happens when the edges look set but the center still seems slightly underdone – that’s your fudgy texture guarantee! Let them cool completely before cutting, no matter how tempting it is to dive in. I know, the waiting is torture!

Homemade Vegan Brownies - detail 2

Tips for Perfect Homemade Vegan Brownies

After making dozens of batches (all in the name of research, I swear!), here are my foolproof tips:

Underbake slightly – Pull them out when the center still looks a tiny bit underdone for ultimate fudginess
Try coconut sugar – It adds a caramel-like depth if you want to swap out regular sugar
Cool completely – I know it’s hard, but letting them set means clean cuts
Storage secret – Keep them in an airtight container with a slice of bread to maintain moisture

Bonus tip: For extra shine, dust the top with flaky sea salt right after baking!

Variations for Homemade Vegan Brownies

Once you’ve mastered the basic recipe, try these fun twists to make these brownies your own:

Crunchy walnuts or pecans – Fold in 1/2 cup for texture (my dad’s favorite version!)
Peanut butter swirl – Drop spoonfuls on the batter and drag a knife through before baking
Espresso punch – Add 1 tsp instant coffee to enhance the chocolate flavor
Mint chocolate – Swap vanilla for peppermint extract and use mint chocolate chips
Berry surprise – Toss in freeze-dried raspberries for tart little bursts

The best part? You can mix and match these ideas – I won’t tell if you add ALL the extras!

Serving and Storing Homemade Vegan Brownies

These brownies taste heavenly warm – I love them fresh from the oven with a scoop of vegan vanilla ice cream melting over the top (that hot-cold combo is everything!). For storage, just pop them in an airtight container at room temperature – they’ll stay perfect for about 3 days (if they last that long!). Pro tip: Microwave leftovers for 10 seconds to bring back that just-baked warmth and gooey texture.

Nutritional Information

Here’s the scoop on what’s in these delicious vegan brownies (based on my standard recipe and ingredients – your exact nutrition may vary slightly depending on brands and tweaks): Each fudgy square clocks in at about 180 calories with 8g of fat and 2g of fiber. Not too shabby for such a decadent treat! Remember, these are estimates – I’m all about enjoying dessert without stressing over every number.

Frequently Asked Questions

Got questions about these vegan brownies? I’ve got answers! Here are the ones I get asked most:

Can I use coconut sugar instead of white sugar?
Absolutely! Swap it 1:1 for a deeper, caramel-like flavor. The texture might be slightly denser, but just as delicious. This is my go-to when I want to feel a tiny bit healthier about my chocolate habit.

How do I make these gluten-free?
Easy peasy – just replace the all-purpose flour with your favorite gluten-free blend. I’ve had great results with Bob’s Red Mill 1-to-1. The batter might be a tad thicker, but the brownies still turn out wonderfully fudgy.

Why are my brownies too cakey?
You probably overmixed the batter or baked them a smidge too long. Next time, stir just until combined and pull them when the center still looks slightly underdone. They’ll set perfectly as they cool!

Can I freeze these?
Oh yes! These vegan brownies freeze like a dream. Just wrap them tightly (I use parchment between layers) and they’ll keep for 2-3 months. Pro tip: Pop one frozen in the microwave for 15 seconds – instant warm, gooey bliss!