Guilt-Free Vegan Brownies: 1 Amazing Recipe

Alright, can you believe the New Year is just around the corner? If you’re anything like me, you’re probably thinking about hitting the reset button after all those rich holiday treats. But let’s be real, who wants to give up chocolate completely? Not me! That’s exactly why I created these absolutely amazing vegan brownies. They’re my go-to when I want something deeply satisfying and chocolatey but still feel good about what I’m eating. You know, my life used to be all about marketing deadlines and takeout menus, but finding my way back to the kitchen, inspired by my grandma’s love for simple, joyful food, changed everything. These healthier brownies are proof that you don’t have to sacrifice incredible flavor for goodness.

Why You’ll Love These Healthy Vegan Brownies

Seriously, these healthy vegan brownies are going to be your new best friend. Let me tell you why:

• Guilt-Free Indulgence: You get all that fudgy, chocolatey goodness without the heavy stuff. Perfect for that New Year reset!
• Super Easy: I’m all about simple recipes, and these come together in a flash. No fuss, just pure brownie joy.
• Packed with Flavor: Don’t let “healthy” fool you! These are seriously delicious and satisfying.
• Completely Vegan: Made with plant-based ingredients, so everyone can enjoy them!

Ingredients for Your Perfect Vegan Brownies

Alright, let’s talk about what makes these vegan brownies so darn good. It’s all about using simple, good-quality ingredients that just work. Here’s what you’ll need:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar (make sure it’s vegan-friendly if that’s important to you!)
• 1/2 cup unsweetened cocoa powder (I like using a good Dutch-process one for extra depth, but whatever you have works!)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk (or any plant-based milk you prefer)
• 1/2 cup vegetable oil (or another neutral-flavored oil like canola or melted coconut oil)
• 1 teaspoon pure vanilla extract
• 1/2 cup vegan chocolate chips (or chunks! More chocolate never hurt anyone, right?)

See? Nothing too fancy, but these bits and bobs come together to make something truly magical. Trust me on this!

How to Make Easy Vegan Brownies: Step-by-Step

Okay, ready to bake up some magic? Making these easy vegan brownies is actually super straightforward. You’ll be amazed at how simple it is to get that perfect fudgy texture without any dairy or eggs!

Preheating and Pan Preparation

First things first, let’s get your oven ready. Preheat it to 350°F (that’s 175°C). Then, grab an 8×8 inch baking pan. Give it a good grease and flour like you would for any cake. This little step makes sure your brownies don’t stick and come out all in one glorious piece!

Combining Dry Ingredients for Vegan Brownies

In a big bowl, we’re going to whisk together all our dry ingredients: the flour, sugar, that lovely cocoa powder (don’t skimp here!), baking soda, and salt. Whisking them together really well ensures everything is evenly distributed, so you don’t bite into a surprise clump of baking soda. This is key for getting perfect vegan brownies.

Mixing Wet Ingredients

Now, for the wet stuff. In a separate, smaller bowl, just mix up your almond milk, vegetable oil, and that swirl of vanilla extract. Give it a quick stir until it’s all combined.

Combining Wet and Dry Ingredients

Time to bring it all together! Pour the wet mixture into the dry ingredients. Mix them gently until they’re *just* combined. Seriously, don’t go crazy here! Overmixing can make your brownies tough, and nobody wants that. You want to see just a few streaks of flour still maybe peeking through – that’s your cue to stop. Carla’s Tip: Don’t overmix the batter; it can lead to tough brownies!

Folding in Chocolate Chips

If you’re adding chocolate chips (and I *highly* recommend you do!), now’s the time. Gently fold them into the batter. Just a few turns of your spatula should do it. We want those little bursts of melted chocolate throughout the brownie, not totally blended in.

SAVE IT

Baking Your Vegan Brownies to Perfection

Pour the batter into your prepared pan and spread it out evenly. Pop it into that preheated oven. Bake for about 25 to 30 minutes. How do you know they’re ready? The easiest way is the toothpick test! Stick a toothpick right into the center. If it comes out with moist crumbs attached, they’re perfect! If there’s wet batter, give them a few more minutes. We’re aiming for that delicious center in our vegan brownies.

SAVE IT

Cooling and Cutting

This is probably the hardest part – waiting! Let the brownies cool completely in the pan before you even think about cutting them. If you cut them too soon, they’ll be gooey and fall apart. Patience, my friend! Once they’re totally cool, slice them into squares and enjoy your amazing, homemade vegan brownies!

SAVE IT

Tips for the Best Healthy Vegan Brownies

Okay, so you’ve got the recipe, but let me share a few little tricks I’ve picked up that make these healthy vegan brownies turn out absolutely *perfect* every single time. You know, from my years in the kitchen, I’ve learned that sometimes it’s the tiny details that make all the difference!

First off, don’t skimp on the cocoa powder! A good quality, unsweetened cocoa powder really makes those chocolatey flavors sing. For an extra-decadent taste, try using Dutch-process cocoa. And about those vegan chocolate chips? Use the good stuff! Mini chips distribute more evenly for chocolate in every bite, but chunks are also totally welcome. Trust me, you want those gooey pockets of chocolate!

SAVE IT

A big one for me is not overmixing. Seriously, once you add the wet to the dry, mix *just* until it comes together. Overmixing develops the gluten too much, and that’s how you get tough brownies instead of tender ones. Remember, we’re going for that lovely, fudgy texture that makes you close your eyes in delight. So, gentle hands through that final mixing stage are key for amazing vegan brownies!

Ingredient Notes and Substitutions

So, you’re curious about what makes these vegan brownies tick, right? Let’s chat about a few things. Using unsweetened almond milk is great because it keeps things light, but honestly, any plant-based milk you have on hand will work beautifully – soy, oat, even cashew milk works wonders! For the oil, I usually reach for vegetable oil because it’s neutral, but melted coconut oil (just make sure it’s cooled a bit!) or even a light olive oil can work in a pinch. Just be mindful of the flavor profile with olive oil.

If you’re looking to switch things up, you can try using whole wheat pastry flour instead of all-purpose for a slightly nuttier flavor. Just a heads-up, it might make them a little denser, but still delicious! These little tweaks help keep these brownies feeling wholesome and perfectly satisfying.

Frequently Asked Questions about Vegan Brownies

Got questions about whipping up these amazing vegan brownies? I thought you might! It’s always good to know a few things before you dive in.

Can I make these vegan brownies gluten-free?

Oh, yes, you absolutely can! If you need to make these vegan brownies gluten-free, just swap out the all-purpose flour for a good quality gluten-free all-purpose baking blend. Make sure it has xanthan gum in it, or add about 1/2 teaspoon yourself to help with the structure where the gluten usually would be. They’ll still be wonderfully fudgy!

How do I store leftover vegan brownies?

Storing these beauties is super easy! Once they’ve cooled completely (and trust me, let them cool!), just pop them into an airtight container. They’re happy at room temperature for about 3 days. Honestly, though, they usually disappear way before that! If you want them to last a bit longer, you can pop them in the fridge, but I find they’re best at room temp or gently warmed.

Why are my vegan brownies cakey instead of fudgy?

This is a common one when baking vegan brownies! Usually, it comes down to overmixing the batter after you add the flour or perhaps using too much leavening agent. Remember what I said about mixing *just* ’til combined? That’s super important! Also, baking soda can make things rise and get a bit cakey if there’s too much, so always measure it carefully. We want fudgy, not fluffy!

Can I use a different type of oil or milk for this recipe?

You bet! This vegan brownies recipe easy to adapt. For the milk, any plant-based milk you have will work—soy, oat, cashew, you name it. Just make sure it’s unsweetened! As for the oil, feel free to use melted coconut oil (let it cool a bit first), canola oil, or even a light-flavored olive oil. Just be aware that stronger oils might add a subtle background flavor.

Nutritional Information

Just so you know, the nutritional info for these yummy vegan brownies is an estimate, naturally. It can totally change depending on the exact ingredients you use! But for a single brownie, you’re looking at about:

• Calories: 200
• Fat: 10g
• Protein: 3g
• Carbohydrates: 30g
• Sugar: 25g
• Fiber: 2g
• Sodium: 150mg

Share Your Healthy Vegan Brownies Creations!

I absolutely LOVE hearing from you! If you make these healthy vegan brownies, please, please, please let me know how they turned out. Drop a comment below, leave a star rating, or even tag me on social media if you share a pic. Seeing your creations is the best part of being in the kitchen!

Healthy Vegan Brownies

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Enjoy a guilt-free treat with these wholesome vegan brownies, perfect for a healthier New Year.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the vegan chocolate chips.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
8. Let the brownies cool completely in the pan before cutting into squares.

Notes

• For a richer chocolate flavor, use dark cocoa powder.
• You can add chopped nuts like walnuts or pecans for added texture.
• Store cooled brownies in an airtight container at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 brownie
• Calories: 200
• Sugar: 25g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg