Easy Vegan Brownies
Updated: Feb 7, 2022
Rich and gooey vegan brownies with triple chocolate chips.
When I turned vegan, all I wanted to do was create a super easy vegan brownie recipe, that didn't involved melting chocolate and tons of equipment and mess.
This recipe is so easy, all you need a stand mixer or electric whisk and bowl, a jug and a 9x9inch square baking tin.
I absolutely love brownies, but in my opinion they have to be super chocolatey, with a bite to them, a gooey, fudgy middle and a crackle top.
They should just melt in the mouth. If thats what you're looking for in a brownie recipe, then you've come to the right place.
Things You'll Need to Bake Easy Vegan Brownies
A 9inch square baking tin
Baking paper
A stand mixer or electric whisk.
A jug.
Baking Tips
Save some of the chocolate chips to sprinkle on top of the batter before baking.
Chop up a vegan chocolate bar rather than using chocolate chips to make the brownies extra chunky.
Once you’ve added the milk, mix very slowly to avoid it splashing everywhere.
The milk and lemon juice mixture will curdle, it’s supposed to do this.
Once the brownies have cooled, pop them in the fridge for about an hour so they become extra fudgy before cutting up and enjoying.
Recipe
Prep Time | Baking Time | Makes |
20 minutes | 35-40 minutes | 9 Brownies |
​ | 175°C fan | ​ |
Ingredients 100g vegan spread 170g caster sugar 80g plain flour 55g cocoa powder 1tsp baking powder 200ml plant milk (I use soya) 1tbsp lemon juice 30g vegan dark chocolate chunks 30g vegan milk chocolate chunks 30g vegan white chocolate chunks Method 1. Preheat the oven to 175°C fan. In a jug, combine together the milk and lemon juice, stir and allow to stand for 10 minutes. This creates a vegan buttermilk. 2. In your stand mixer, cream together the spread and sugar until well combined. 3. Sift in the plain flour, cocoa powder and baking powder and add the 'buttermilk', mixing until a smooth batter has formed (be careful as it may splash to start with). 4. Add in most of the chocolate chunks and mix well to combine. I keep some aside to sprinkle on top. 5. Pour the mixture into a 9inch square tin, lined with baking paper. Sprinkle the remaining chocolate chunks over the top of the batter. 6. Bake for 35-40 minutes, until the top begins to crack. When baked, remove from the oven and allow to cool in the tin, before chilling in the fridge for 1 hour. Then cut into 9 squares. 7. Enjoy.
Check out my other vegan brownie recipes here.
Frequently Asked Questions
How do you get the brownies to go fudgy? When baking, once the top of the brownies has started to crack and firm up its the perfect time to remove them from the oven. Then leave them in the tin to cool. Once cool, place them in the fridge for an hour or two before cutting. This allows the centre of the brownies to firm up and give you the best fudgy texture.
What shelf in the oven do I bake them on? The middle shelf of the oven is the best shelf to bake these brownies.
Can I double up the recipe and bake these in a bigger baking tin? You can, however just bare in mind they will take longer to bake, give them at least an extra 10 minutes.
Can I use a different egg replacer? I haven't made these brownies with a different egg replacer, so I don't know how they would come out if you did. However I'd love to hear how you get on.
Can I make these gluten free? I haven't tried yet, however if you wanted to, I'd swap out the flour for a gluten free alternative and add 1/8th tsp xanthan gum.
