So you want to try something that's really rich and full of chocolate? Then you should keep reading. Find out how to make the best vegan brownie recipe that is super fudgy and dense and you can make it all in one bowl. The vegan brownie recipe is what you need to make if you love chocolate and want something that's easy to make.
This dessert is really something because of the textures. The top is crunchy and super thin then you get to the middle. It is all rich and gooey. It is just as good as a dessert that is made with dairy. We used oil and water of eggs to make this dessert. You can also use a milk that's plant-based if you want. This makes the dessert have an chewy texture, rather than being, like cake. The dessert has an chewy crumb, which is what makes it so special and that is because of the oil and water or the plant-based milk that we used in this dessert.
We have decided to keep this vegan brownie recipe simple. There are two reasons for this.
Firstly we want the vegan brownie recipe to be easy to make.
We are keeping the vegan brownie recipe because it is better that way.
The two reasons are important, for the vegan brownie recipe.
This thing uses the food items you probably already have in your pantry. You likely have these pantry staples at home.
The thing, about this is that it really brings out the flavor of the Chocolates and Snacks that you use. This way you can actually taste the Chocolates and Snacks.
If you have always eaten vegan food or if you just want to try something, than dairy products then Dairy Alternatives are going to be what you like best now. This food is really good. People who like Dairy Alternatives will love it.
Overall, this dessert is not just ultra-flavorful, but also surprisingly easy to whip up. You can serve it warm with a scoop of dairy-free ice cream or enjoy it on its own as a midday pick-me-up. We are so excited you’ll get to try this, and hope you will love it as much as we did. Follow our easy steps below.
The “Crackly Top” Secret: Most vegan brownies look like cake. We use a specific technique (dissolving the sugar in warm melted chocolate/fat) to ensure you get that iconic paper-thin crinkly crust.
Fudgy > Cakey: By skipping chemical raising agents like baking powder, we keep the texture dense and rich.
Zero “Health Food” Taste: No beans, no dates, no avocado—just pure, indulgent chocolate bliss.
The Texture: Intense fudginess without the need for eggs.
Pantry Staples: Uses standard ingredients like flour, sugar, and Vegan Food essentials.
One-Bowl Wonder: No mixers, no blenders. Just a bowl, a whisk, and a spatula.
Dark Chocolate (150g): Use a high-quality 70% dark chocolate. Chopped roughly.
Veggora Almond Butter (2 tbsp): Pro Tip: Adding a hint of nut butter adds richness and depth without tasting "nutty."
Coconut Oil or Vegan Butter (80g): Melted and hot.
Sugar (150g): Regular white sugar or caster sugar works best for the crackly top.
Plant Milk (60ml): Soy milk is preferred for its high protein content, which helps structure.
All-Purpose Flour (90g): Or a 1:1 Gluten-Free flour blend.
Cocoa Powder (30g): Dutch-processed gives a darker color and mellower flavor.
Coffee (1 tsp, instant): Optional, but highly recommended to wake up the chocolate flavor.
Preheat your oven to 180°C (350°F). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. In a large heatproof bowl, add the chopped dark chocolate and coconut oil. Microwave in 30-second bursts (or use a double boiler) until completely melted and glossy.
Whisk the sugar and Veggora Almond Butter into the hot chocolate mixture. Add the plant milk and whisk vigorously for a full minute. You want the sugar to start dissolving into the warm liquid—this is how you get that shiny crust!
Sift in the flour, cocoa powder, and instant coffee. Switch to a spatula and fold gently. Stop mixing as soon as you see no more white flour streaks. Over-mixing leads to tough brownies!
Pour the thick batter into your lined pan. Smooth the top with your spatula. Bake for 20-25 minutes.
The Test: A toothpick inserted into the center should come out with moist crumbs attached, not wet batter, but definitely not clean. If it's clean, they are overbaked!
Let the brownies cool completely in the pan. They set as they cool. If you slice them warm, they will fall apart (though they will still taste delicious).
Boost the Flavor: Want to take it to the next level? Swirl in a tablespoon of Chocolate Peanut Butter before baking for a nutty, protein-packed twist.
Sweetener Options: You can experiment with Coconut Blossom Sugar for a lower GI option, though the crackly top may vary slightly.
Don’t Overbake: Vegan brownies rely on cooling time to set. If you bake them until they are rock hard in the oven, they will be dry once cooled.
Salty Finish: Sprinkle flaky sea salt on top immediately after pulling them out of the oven to contrast the rich chocolate.
Storage: These keep well in an airtight container for 3-4 days, or freeze perfectly for up to a month.
You can, but you might lose the shiny “crackly” top. White sugar or cane sugar yields the best aesthetic results for this vegan brownie recipe.
Yes! Brownie batter should be thick and glossy. If it looks oily, keep mixing gently—the emulsion will come back together.
Veggora Almond Butter (Unsweetened) – The secret ingredient for extra fudginess.
Organic Cocoa Powder – For that deep chocolate hit.
(Note: Don’t forget to tag us @Veggora.recipes on Instagram when you make these!)
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