Is there any dessert more purely comforting than a rich, fudgy brownie? You know the kind—the one with that crackly top and a center so dense and chocolatey it feels like a hug from the inside. But if you’re avoiding dairy or eggs, you might think that kind of treat is off the table. Let me tell you, it is absolutely not. These vegan brownies are everything you crave. They’re my go-to for satisfying that deep chocolate urge, and they just might make you forget all about the boxed mix.
Top Reasons To Make It
First off, these are some of the easiest dairy free desserts you’ll ever whip up. No fancy techniques or hard-to-find ingredients are required. They come together in one bowl, which means less cleanup for you. And trust me, these plant based brownies are seriously indulgent. They’re the perfect treat for anyone with dietary restrictions, but they’re so good you can serve them to absolutely anyone. No one will guess they’re free of dairy and eggs.
Ingredients
You’ll find the exact quantities in the printable recipe card below, but here’s a look at what you’ll need and why each ingredient matters. Ground Flaxseed: This acts as our binder, replacing eggs to hold everything together. All-Purpose Flour: The base of our brownie structure. For a gluten free dairy free brownie recipe, a 1:1 gluten-free flour blend works perfectly. Cocoa Powder: Use natural, unsweetened cocoa for that deep chocolate flavor. Sugar: A mix of white and brown sugar gives us sweetness and that classic chewy texture. Baking Powder: Just a little lift to keep things from being too dense. Salt & Vanilla Extract: These enhance all the other flavors. Coconut Oil: Melted coconut oil replaces butter, keeping our treats dairy free and adding richness. Brewed Coffee: This is the secret weapon! It makes the chocolate taste even more chocolatey without adding a coffee flavor. Vegan Chocolate Chunks: Because every great brownie needs melty pockets of chocolate.
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large bowl, whisk together your ground flaxseed and water. Let it sit for about 5 minutes until it thickens into a “flax egg.”
- To the same bowl, add the melted (and slightly cooled) coconut oil, both sugars, vanilla extract, and brewed coffee. Whisk vigorously until the mixture is smooth and well-combined.
- Add the flour, cocoa powder, baking powder, and salt to the wet ingredients. Use a spatula to fold everything together until just combined. Be careful not to overmix! A few streaks of flour are okay.
- Fold in most of the vegan chocolate chunks, saving a handful to sprinkle on top.
- Pour the batter into your prepared pan and spread it into an even layer. Sprinkle the remaining chocolate chunks over the top.
- Bake for 25-30 minutes. You’ll know they’re done when the top is crackly and the edges look set. A toothpick inserted into the center should come out with a few moist crumbs, not completely clean.
- This is the hardest part: let the brownies cool completely in the pan on a wire rack. I know it’s tempting, but this step is crucial for them to set up properly and achieve that perfect fudgy texture.
Plant Based Brownie Variations & Substitutions
Feel free to get creative with your mix-ins! For nut-free options, try sunflower seeds or pepitas instead of walnuts. If you want a minty twist, add a 1/2 teaspoon of peppermint extract with the vanilla. For a gluten-free version, simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. And if you don’t have coconut oil, a neutral vegetable oil like avocado or canola works just fine. These plant based sweets and treats are wonderfully adaptable.
Storage & Reheating Tips
Once fully cooled, store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully. Wrap individual squares tightly in plastic wrap and place them in a freezer bag for up to 3 months. To reheat, you can pop a frozen brownie in the microwave for about 20 seconds. So good. It’ll taste warm and fresh-baked all over again.
Dairy Free Brownie Serving Suggestions
These brownies are incredible all on their own, but a little something extra never hurt. I love serving them slightly warm with a scoop of vegan vanilla ice cream. A dollop of coconut whipped cream is also a fantastic pairing. For a real dinner party showstopper, crumble one over a bowl of dairy-free chocolate mousse. Honestly, you really can’t go wrong.
Pro Tips For The Best Vegan Brownies
- Do not overmix the batter! Stir until the ingredients are just combined to avoid tough, cakey brownies.
- Use a kitchen scale to measure your flour. If you’re using cups, fluff the flour first, then spoon it into the cup and level it off. Too much flour is the number one cause of dry brownies.
- Let the melted coconut oil cool for a minute before adding it to the bowl so it doesn’t melt the chocolate chunks prematurely.
- The coffee is optional, but it truly intensifies the chocolate flavor without making the brownies taste like coffee.
- Let them cool completely. I know, I’m repeating myself, but it’s that important for achieving the perfect fudgy, dense texture.
- For a super clean cut, chill the brownies in the pan for an hour before slicing.
Frequently Asked Questions
- Can I make these gluten-free? Absolutely. Just use a certified gluten-free 1:1 baking flour blend. They turn out great.
- What can I use instead of a flax egg? You can use a commercial vegan egg replacer that’s equivalent to one egg.
- My brownies are cakey, what happened? This usually means the batter was overmixed or you used too much flour. Next time, try weighing your flour and fold the batter gently.
- Are these considered lactose free treats? Yes! With no dairy products at all, these are completely lactose free and perfect for those with an intolerance.
- Can I use melted vegan butter? You sure can. It will work as a direct 1:1 substitute for the coconut oil.
Fudgy Vegan Brownies That Taste Like the Real Deal
- Total Time: 40 minutes
- Yield: 9 brownies
- Diet: Vegan
Description
These Vegan Brownies are irresistibly fudgy, chocolatey, and perfectly chewy—with no eggs or dairy in sight! Made with ground flaxseed, cocoa powder, coconut oil, and a touch of brewed coffee to intensify the chocolate flavor, these brownies are a go-to for any plant-based sweet tooth.
Ingredients
▢ 1 tbsp ground flaxseed
▢ 2.5 tbsp water
▢ 1/2 cup melted coconut oil (slightly cooled)
▢ 1/2 cup white sugar
▢ 1/2 cup brown sugar
▢ 1 tsp vanilla extract
▢ 1/4 cup brewed coffee
▢ 3/4 cup all-purpose flour (or gluten-free 1:1 blend)
▢ 1/2 cup unsweetened cocoa powder
▢ 1/2 tsp baking powder
▢ 1/4 tsp salt
▢ 2/3 cup vegan chocolate chunks (divided)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment, leaving some overhang for easy removal.
2. In a large bowl, whisk ground flaxseed with water. Let sit 5 minutes to thicken into a flax egg.
3. Add melted coconut oil, white sugar, brown sugar, vanilla extract, and brewed coffee. Whisk until smooth.
4. Add flour, cocoa powder, baking powder, and salt. Gently fold together with a spatula until just combined.
5. Fold in most of the vegan chocolate chunks, reserving some for the top.
6. Spread the batter evenly in the pan. Sprinkle remaining chocolate chunks on top.
7. Bake for 25-30 minutes, until the top is set and crackly. A toothpick should come out with moist crumbs.
8. Cool completely in the pan before slicing for best texture.
Notes
For even more indulgence, swirl in 1-2 tablespoons of nut butter before baking.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
To make this gluten-free, simply use a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 19g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
