Vegan Egg Free Brownies Recipe
Get a healthy and tasty vegan egg-free brownies recipe with all of the fudgy goodness you’re craving with these egg-free, dairy-free vegan
Get all of the fudgy goodness you’re craving with this vegan egg-free brownies recipe.
Is there anything better than a fudgy chocolatey brownie?
I (Rebecca of Good Things Baking) think not! And if you have an egg or dairy allergy, then these vegan brownies are here to deliver on all those brownie cravings.
They even come out of the oven with a crackly top, kind of like the ones from a box, but they taste so much better. You’ll never even know they’re egg-free!
There’s no need for any egg substitutes in these brownies. They simply don’t need it! And if you don’t follow a dairy-free diet, you can also use regular unsalted butter and milk in place of the plant-based versions of those ingredients.
Interested in another healthy dessert recipe? Check out our easy-baked gluten-free donuts.
How to Make Vegan Egg-Free Brownies Recipe
Step 1 — Begin by cutting two sheets of parchment paper that are the same width as the bottom of a 9″x”9 pan. Line the pan with the paper in different directions so that all four sides of the pan are covered.
You will still be able to see the corners, but that’s quite alright. This step eliminates the need to grease the pan with cooking spray.
Step 2 — Preheat the oven to 350°F and place a rack in the center of the oven.
Step 3 — Put the vegan butter (or regular butter if you are using dairy products) in a heat-proof bowl.
Step 4 — Place the bowl over a small pot with about 1” of water in it to create a double boiler. Bring the water to a simmer over medium-low heat.
Step 5 — As the steam from the simmering water melts the chocolate and butter, stir them every 30 to 60 seconds with a rubber spatula to keep them from scorching.
Once there are no more un-melted lumps in the bowl, remove it from the heat and set it aside.
Step 7 — In a separate small bowl, combine the flour, cocoa powder, white and brown sugar, baking powder, and salt and stir them until well combined.
Step 8 — Add them to the melted chocolate and vegan butter and stir until the mixture just begins to come together.
When the dry ingredients are mostly incorporated, add the milk and vanilla and continue stirring until the brownie batter is smooth. It will be a fairly thick batter.
Step 9 — Spread the brownie batter in the parchment-lined baking dish, then bake it for 35-40 minutes.
Step 10 — To see if the brownies are finished baking, insert a knife or toothpick in the center. If it comes out clean or with only a few moist crumbs on it, the brownies are finished.
Serving Your Brownies
Remove the brownies from the oven and allow them to cool.
Cut them into 9 squares for large brownies or 16 squares for small ones.
How to Store Homemade Brownies
After they’ve been cut up, store the brownies in an airtight bag or container at room temperature for 4-5 days.
You can also wrap them well with plastic wrap and place them in a bag to freeze the brownies.
Simply set them out at room temperature to thaw.
Recipe Notes and Tips
— Make sure that the chocolate chips you’re using are dairy-free if you want the brownies to be vegan. While all of them will be egg-free, even some dark chocolate chips contain dairy or are processed with dairy products.
— You can use metal binder clips to help hold the parchment paper in place. They make it easier to spread the brownie batter in the pan and hold the paper in place while the brownies rise and bake.
— This recipe works with either vegan butter and milk or regular dairy butter and milk. You can make it either way to fit your personal dietary guidelines.
Vegan Egg Free Brownies Recipe Mix-in Ideas:
Homemade brownies are amazing enough, but you can take them up another notch with these quick and simple additions that are all egg and dairy-free!
Simply fold your preferred mix-ins into the batter before putting it in the baking pan.
— Chocolate chips or chunks: Add in ⅓-½ cup of chocolate chips or chunks.
— Oreos: They’re vegan! Break or chop 8-10 Oreos into 4-6 pieces and fold them into the batter. You can save a few larger chunks and press them into the top before baking.
— Raspberries: They pair so well with chocolate!
— Nuts: Walnut, pecans, and macadamia nuts are all excellent vegan options that add great texture to brownies.
— Peppermint extract: Add ½-1 tsp. of peppermint extract with the milk and vanilla extract, depending on how strong you want the minty flavor to be.
Check Out Other Tasty Brownies Recipes
- Five Ingredient Nutella Brownies Recipe
- Gingerbread Brownies Recipe
- Frosted Heart Shape Brownies For Your Valentine
- Customizable Layered Brownie Parfait Recipe
Don’t forget to share your vegan egg free brownies recipe with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here with a few bites to go along with them!
Vegan Egg Free Brownies Recipe
Equipment
- Parchment paper
- 9"x9" baking pan
- Heatproof bowl
- Small pot
- Rubber spatula
Ingredients
- ½ cup dairy free unsalted butter
- ½ cup dark chocolate chips 90 g
- 1 ¼ cup all-purpose flour 175 g
- ¾ cup cocoa powder 60 g
- ¾ cup white granulated sugar 150 g
- ½ cup brown sugar 100 g
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp vanilla
- ½ cup dairy free milk 4 oz
Nutrition
Notes
- Make sure that the chocolate chips you’re using are dairy-free if you want the brownies to be vegan. While all of them will be egg-free, even some dark chocolate chips contain dairy or are processed with dairy products.
- You can use metal binder clips to help hold the parchment paper in place. They make it easier to spread the brownie batter in the pan and hold the paper in place while the brownies rise and bake.
- This recipe works with either vegan butter and milk or regular dairy butter and milk. You can make it either way to fit your personal dietary guidelines.
- After they’ve been cut up, store the brownies in an airtight bag or container at room temperature for 4-5 days. You can also wrap them well with plastic wrap and place them in a bag to freeze the brownies. Simply set them out at room temperature to thaw.
Instructions
- Cut 2 sheets of parchment paper that are the same width as the bottom of a 9"x9" pan. Line the pan in different directions so that all 4 sides of the pan are covered. It's okay if you still see the corners.
- Preheat the oven to 350°F and place a rack in the center of the oven.
- Put the chocolate chips and vegan butter (or regular butter if you are using dairy) in a heat-proof bowl. Place the bowl over a small pot with about 1” of water in it to create a double boiler. Bring the water to a simmer over medium-low heat.
- As the steam from the simmering water melts the chocolate and butter, stir them every 30-60 seconds with a rubber spatula to keep them from scorching. Once there are no more unmelted lumps in the bowl, remove it from the heat and set it aside.
- In a separate small bowl, combine the flour, cocoa powder, white and brown sugar, baking powder, and salt and stir them until well combined. Add them to the melted chocolate and vegan butter and stir until the mixture just begins to come together.
- When the dry ingredients are mostly incorporated, add the milk and vanilla and continue stirring until the brownie batter is smooth. It will be a fairly thick batter.
- Spread the brownie batter in the parchment-lined baking dish. Then, bake for 35-40 minutes, or until a knife or toothpick inserted in the center comes out clean or with only a few moist crumbs on it.
- Remove the brownies from the oven and allow them to cool. Cut them into 9 squares for large brownies or 16 squares for smaller servings.
Don’t forget to share your Vegan egg-free brownie recipe with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here with a few cocktails to go along with them.
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