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Quick Vegan Brownies

This Quick Vegan Brownies recipe reveals simple techniques for creating remarkably fudgy, rich chocolate brownies without any animal products. Using accessible pantry ingredients and straightforward mixing methods, these brownies develop the classic crackly top and dense, moist interior that rival traditional versions. While requiring minimal baking experience, mastering these plant-based substitutions delivers impressive results that satisfy chocolate cravings for vegans and non-vegans alike, proving that dairy-free desserts can be both convenient and indulgent.

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Quick Vegan Brownies - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Minimal Mixing Technique:
Gentle folding method preserving tender crumb structure without gluten development.
Doneness Assessment:
Precise timing and visual cues ensuring perfect fudgy texture without eggs.
Cooling Discipline:
Strategic temperature reduction allowing proper structure development for clean cutting.
Acid Activation:
Chemical leavening approach creating ideal texture without traditional ingredients.
Quick Vegan Brownies - secondary view

How to Master Vegan Brownie Perfection

Minimal Mixing Technique
Gentle folding method preserving tender crumb structure without gluten development.
Doneness Assessment
Precise timing and visual cues ensuring perfect fudgy texture without eggs.
Cooling Discipline
Strategic temperature reduction allowing proper structure development for clean cutting.
Acid Activation
Chemical leavening approach creating ideal texture without traditional ingredients.
Baking Tips
The applesauce acts as both an egg replacer and adds moisture; don't skip this secret ingredient.
For extra fudgy brownies, refrigerate them for at least 2 hours after cooling at room temperature.
Measure the cocoa powder correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the container.
The apple cider vinegar reacts with the baking powder to provide lift, simulating some of the functions of eggs in traditional brownies.
If the batter seems too thick, add 1-2 tablespoons of non-dairy milk, but be careful not to add too much liquid.
For a more intense chocolate flavor, use Dutch-processed cocoa powder or add espresso powder.
Test for doneness early and often – overbaked vegan brownies tend to dry out more quickly than traditional ones.
These brownies freeze well for up to 3 months if wrapped tightly in plastic wrap and stored in a freezer bag.
Quick Vegan Brownies - tertiary view

Quick Vegan Brownies

This Quick Vegan Brownies recipe reveals simple techniques for creating remarkably fudgy, rich chocolate brownies without any animal products. Using accessible pantry ingredients and straightforward mixing methods, these brownies develop the classic crackly top and dense, moist interior that rival traditional versions. While requiring minimal baking experience, mastering these plant-based substitutions delivers impressive results that satisfy chocolate cravings for vegans and non-vegans alike, proving that dairy-free desserts can be both convenient and indulgent.

Italian Cream Stuffed Cannoncini
Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes
Chef
JUE
Category
Dessert
Difficulty
Easy
Cuisine
American
Yield
16 brownies
Dietary
Vegan, Dairy-Free
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0% Complete

Ingredients

Custard Cream
01
1½ cups all-purpose flour
02
1 cup granulated sugar
03
½ cup brown sugar, packed
04
¾ cup unsweetened cocoa powder
05
1 teaspoon baking powder
06
½ teaspoon salt
07
⅓ cup vegetable oil
08
½ cup unsweetened applesauce (secret ingredient)
09
1 teaspoon vanilla extract
10
¾ cup non-dairy milk (almond, soy, or oat)
11
1 tablespoon apple cider vinegar
12
¾ cup dairy-free chocolate chips, divided
13
Optional additions:
14
½ cup chopped walnuts or pecans
15
2 tablespoons instant espresso powder (for enhanced chocolate flavor)
16
Flaky sea salt for topping

Instructions

01
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
02
In a small bowl, combine non-dairy milk and apple cider vinegar. Set aside for 5 minutes to create a vegan 'buttermilk'.
03
In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt until well combined and no lumps remain.
04
In a separate medium bowl, mix together oil, applesauce, vanilla extract, and the prepared 'buttermilk' mixture.
05
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
06
Fold in ½ cup of the chocolate chips (and nuts if using), reserving the remaining ¼ cup of chocolate chips for topping.
07
Pour the batter into the prepared baking pan and spread evenly. The batter will be thick.
08
Sprinkle the remaining ¼ cup chocolate chips on top, along with flaky sea salt if desired.
09
Bake in the preheated oven for 22-25 minutes. For fudgy brownies, a toothpick inserted in the center should come out with a few moist crumbs (not wet batter).
10
Allow brownies to cool in the pan for at least 30 minutes. This cooling time is crucial for the texture to set properly.
11
Using the parchment paper overhang, lift the brownies out of the pan and place on a cutting board. Cut into 16 squares.
12
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.