Vegan Chocolate Brownies

This was my very first time baking vegan brownies. I was invited to a vegan friend’s house for Christmas and wanted to bring something homemade for her. I grew up in a culture where you never go to someone’s home empty handed, and baking has always been my way of showing care and gratitude.

I wanted something familiar and comforting, a dessert that would not feel like a compromise, even for non-vegans. These brownies turned out deeply chocolatey, fudgy in the center, and sturdy enough to travel, exactly what I hoped for when baking them with her in mind.

Even though this is a vegan recipe, the ratios are classic brownie ratios. If you want to make a non-vegan version, you can use the same measurements and simply swap the plant-based ingredients for butter, milk, and regular dark chocolate, without adding eggs.

Ingredients

For a 20 x 20 cm tray

• 180 g vegan dark chocolate (60–70% cocoa)

• 100 ml sunflower oil

• 220 g sugar

• 160 ml oat milk or soy milk, at room temperature

• 1 teaspoon vanilla extract

• 130 g plain flour

• 40 g unsweetened cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon fine salt

Optional but recommended

• 60 g vegan dark chocolate, roughly chopped

Instructions

Prepare the oven and tin

Preheat the oven to 170°C (conventional setting, no fan). Line a 20 x 20 cm baking tin with baking paper, letting it overhang slightly so the brownies can be lifted out easily later. Make sure the paper sits flat in the corners to avoid uneven baking.

Melt the chocolate

Break the dark chocolate into pieces and place it in a heatproof bowl with the sunflower oil. Melt gently over a bain-marie or in short microwave bursts, stirring in between.

The melted mixture will look more fluid than non-vegan chocolate, almost like warm chocolate sauce. This is normal when using vegan chocolate and oil.

Stir until smooth and glossy, then let it rest for 2–3 minutes. It should feel warm, not hot. The mixture should be shiny and pourable, not thick or grainy.

Mix the wet ingredients

In a large bowl, combine the melted chocolate mixture, sugar, oat milk, and vanilla. Whisk for about 30–45 seconds until smooth and glossy, with no visible oil streaks. You are not trying to dissolve the sugar fully, just distribute it evenly.

Add the dry ingredients

Sift in the flour, cocoa powder, baking powder, and salt. Fold gently until just combined and no dry patches remain.

The batter should be thick, glossy, and spoonable, not runny. Fold in the extra chocolate pieces if using.

Stop mixing as soon as everything is combined. This helps keep the brownies fudgy rather than cakey.

Bake

Spread the batter evenly in the prepared tin and smooth the top. Bake for 24–28 minutes on the middle rack.

The edges should look set and slightly pulled away from the sides, while the center should look set but still slightly soft.

Insert a skewer into the center. It should come out with soft, moist crumbs attached.

If there is wet batter, bake for another 3–5 minutes.

If it comes out completely clean, the brownies will be firmer.

When in doubt, it is better to take them out a little early. They continue to firm up as they cool.

Cool and store

Let the brownies cool completely in the tin. Once fully cooled, cover the tin tightly with aluminum foil, pressing it snugly around the edges to protect the brownies without trapping moisture. Store at room temperature overnight. The texture improves and they slice much more cleanly the next day.

Serving

Lift out of the tin and slice into 9 generous squares or 12 smaller pieces. These brownies are rich, so smaller portions work especially well after a big meal.