Best Vegan Brownies - Fudgy with Shiny Tops!
These Vegan Brownies are rich, fudgy, and have a perfect, shiny, crackly top—no eggs, flaxseed, or aquafaba needed! One-bowl with a gluten-free option.
Ingredients
- ¼ cup salted vegan butter, 56g, like Violife or Earth Balance Buttery Sticks
- ½ cup almond or soy milk, 120g
- ½ cup vegan semi-sweet chocolate chips, 108g, 40-60% cocoa
- 1 cup granulated cane sugar, 200g
- ¼ cup light brown sugar, 50g, packed (or use more cane sugar)
- 2 tsp pure vanilla extract, 9g
- 1 tsp instant espresso powder, optional but recommended
- ½ cup dutch processed cocoa powder, 48g, like Ghirardelli
- 1 tsp apple cider vinegar or white vinegar, 4g
- 1 ½ cups all-purpose flour , 180g, or King Arthur’s 1:1 Gluten Free Flour
- ¾ tsp baking powder, 3g
- ¼ tsp salt, 1g
Mix-Ins:
- ⅓ cup vegan dark chocolate chips or chunks, or chopped nuts of choice
Instructions
* For the best results use a digital scale to measure ingredients, especially the flour. *
- Preheat the oven to 350°F (180°C). Line a 8x8” metal baking pan with parchment paper that overhangs the sides for easy removal.
- In a large microwave safe mixing bowl, add the vegan butter, dairy free milk, and ½ cup chocolate chips. Microwave for 1.5-2 minutes (stopping to mix every 30 seconds) until the butter is melted and the mixture begins to simmer.¼ cup salted vegan butter, ½ cup almond or soy milk, ½ cup vegan semi-sweet chocolate chips
- Immediately add the sugar to the mixing bowl and vigorously whisk for 1 minute to dissolve the sugar. This is what gives the brownies a shiny, crackly top. Don’t skip this step.1 cup granulated cane sugar, ¼ cup light brown sugar
- Add the vanilla extract, espresso powder and cocoa powder to the mixture. Whisk to combine, then mix in the vinegar.2 tsp pure vanilla extract, 1 tsp instant espresso powder, ½ cup dutch processed cocoa powder, 1 tsp apple cider vinegar or white vinegar
- Add the flour on top, then sprinkle the baking powder and salt on the flour. Use a fork to mix the dry ingredients together, then use a spatula to fold the wet and dry together until just combined. Fold in extra chocolate chips or nuts if using. Do not over mix!1 ½ cups all-purpose flour, ¾ tsp baking powder, ¼ tsp salt, ⅓ cup vegan dark chocolate chips or chunks
- Pour into the prepared baking pan. Place on the middle rack in the oven and bake for 36-38 minutes. Bake closer to 36 minutes for a fudgier texture. For gluten-free, bake closer to 38-40 minutes. The top should look glossy and set. A toothpick inserted into the middle should have a few moist crumbs.
- Allow the vegan brownies to cool in the pan on a wire rack for 30 minutes before removing and slicing into 9 large squares or 16 smaller squares.
Video
Recipe notes
- Use Vegan Buttery Sticks, Not Butter from a Tub: Tub butter typically has a higher water content than the stick version.
- Heat Butter, Milk, and Chocolate Until Slightly Bubbling: It's important to get the mixture of vegan butter, milk, and chocolate chips just hot enough. Aim for a slight bubbling before taking it off the heat. This temperature is key for dissolving the sugar.
- Dissolve the Sugar: Once you add the granulated sugar to the hot mixture, whisk it vigorously. Properly dissolved sugar is what gives the brownies their characteristic shiny top.