Moist, fudgy, gooey, chocolaty, delicious vegan brownies – the only chocolate brownie recipe you need in your life. This recipe is simple and super easy to make yet so decadent and delicious.
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Holla my lovely friends! Did you know that tomorrow is the international chocolate day?! Yes, international CHOCOLATE DAY. Thaaaaat’s basically international Maiko’s day.
To celebrate such a lovely day, I made this classic chocolate brownie recipe. Yes, it’s vegan as always! I made a bunch of chocolate recipes in the past week including chocolate muffins, chocolate layer cake, and more but I decided to share the most delicious vegan brownies because a.) everyone loves them and needs one in their life. and b.) I bought a new camera and this was the very first recipe I shot with it and just couldn’t wait to show off the pictures.
Okaaaay yes the reason c is a big one and I have many pictures of my recipes I took with my old camera sitting in my computer waiting for its publish but I couldn’t wait to share these beautiful pictures my new camera takes! Aha.
Loooook at the beautiful crust on top, the moist centre, and the fudgy-ness, gooey-ness, chocolatey-ness that my new camera captures…. My first words after taking these pictures were “omg, this is so angelic(melting heart)”. I bet you would have said the same.
Ok enough about my new camera! But if you would like to know which camera and lenses I bought to get these pictures, I’m creating a resource page for it and will update you right here soon! You’re very welcome:)
My first brownie
Can I be honest with you (as always, like I am a mysterious woman), this is literally my first ever brownie recipe I made. (not so mysterious, as always.) And if I’m honest with you, again, it turned out to be one of the easiest things I have ever baked.
Chocolate brownies weren’t introduced into my life until I found a little pink packet in a convenient store saying “Real Brownie”. The packet had a cute retro print of a girl on it and what drew me into it was actually the design of the packet, not an actual thing inside.
The thing is I had never had them until my late teen. (I was born in Tokyo and they aren’t something that your mom bakes all the time here!) And my first thought was, “why didn’t this thing come into my life sooner?! It’s Delicious. But what is a “real” brownie… Is this one not real?”, which question has not yet been answered till this day.
But I can confidently say, that this recipe IS a real one. In fact, it tastes much better – so moist, fudgy, gooey, chocolaty and no dairy or eggs are used. If anything, this is more than real, this is the only chocolate brownie recipe you need in your life.
How to make this recipe
The making of this recipe is quite simple. it comes with the least steps that could possibly take, you can whip up the batter in 15mins, with simple ingredients.
To me, a perfect chocolate brownie has the moist, fudgy, gooey centre with nice thin outer crust. As I always say, baking is science, all about mixing ratio of each ingredients. If the ratio of one ingredients is smaller or larger, even a tiny bit, it can drastically change the end result. So it is very important to measure your ingredients correctly.
Having said that, I have made loads of failed ones and you know when it comes to perfection, it’s always PERFECT if the products are made with LOVE. Like whatever kids make it’s delicious because they make it with joy and love.
Here are some tips for you to make this recipe.
Tips to make this recipe
Use dairy free dark chocolate
My first tip for you is to use dairy free DARK chocolate. This is because it may change the taste of the final product slightly lighter in chocolate flavour if you use ones with plant milk in it. It is important to use dark chocolate for the maximum chocolatey-ness.
I didn’t test my recipe with vegan milk chocolate but I highly recommend you to use dairy free dark chocolate with the shortest ingredient list.
And also look for dark chocolate that doesn’t contain sugar. Dark chocolate usually don’t contain sugar so it should be easy to find in the baking corner of your local super market, but if you absolutely can’t find any without sugar, it will work too but the result will be a little sweeter.
Combine 2 main flours
I like to use plain flour and rice flour half and half pretty much every time I create recipes and this may be confusing for some of you. The reason for this is if I use only plain flour, the result is almost always a little too dry and light to my taste, and if using only rice flour, the result is a little too dense and soft.
So one day when I was baking a carrot cake, I thought the combination of these two might make the perfect texture. And it totally did!
The combination of these two flours works for almost any baking goods and it’s my staple. It works perfectly for this recipe too to make the moist, fudgy, gooey centre + light crisp outer layer. I also added tapioca flour to make it extra moist and gooey.
Prepare the soy milk
This one is a simple but often times forgotten process in baking. Before combining the wet ingredients and dry ingredients, take out the soy milk from the fridge and let it be at the room temperature.
This is because if the soy milk is cold, the melted chocolate and vegan butter can harden partially in the mixing process, resulting in uneven texture for the final product.
Always make sure that any liquid used in recipes are at room temperature unless instructed otherwise, so that mixing process goes smooth and nicely.
Vegan butter over vegetable oil
I tested with both vegetable oil and vegan butter for this recipe and while both works perfectly, I preferred the vegan butter version better than vegetable oil. This might be because my brain is programmed that chocolate brownies are made with butter. But it definitely gave that soft buttery texture which I quite liked.
You don’t know which vegan butter to buy? I gathered some information of my favourite vegan butters in the recipe post for vanilla pound cake with vanilla cream, so head over to the “What is used instead of butter?” section for more information!
Having said that, you can absolutely switch to vegetable oil of your choice if you prefer it for a lighter texture and taste.
Q and A
How can I store the brownies
To store them, simply put them in an airtight container. At room temperature they will maintain the taste and texture for up to 2 days, so I suggest you eat fresh:)
In a fridge you can keep them for up to 4-5 days, and for a longer shelf life you can also freeze them up to 2-3 month. Just don’t forget to cut it into squares before freezing! Once frozen it will be hard to cut with a knife.
Can I make this recipe gluten-free?
Sure you can! Simply swap the plain flour to 1:1 gluten-free flour. I’m making 2 gluten-free chocolate brownie recipes at the moment, which will be on the blog very soon! One of them is gluten-free, raw and no-bake, which I’m quite excited to share with you.
Meanwhile you are waiting, join The Chestnut Bakery mailing crew below to receive new recipes straight to your mail box so that you will never miss the gluten-free version of this recipe! Plus, you will receive a free ebook The Little Guide to Perfect Porridge – pretty and delicious porridge guide by joining The Chestnut Bakery mailing crew. Hurray!
You will LOVE these vegan brownies because it is:
– crisp on the outer layer
– super chocolaty
– just super delicious
Want more recipes like this?
Try my other delicious dessert/bar recipes you might enjoy!
- Matcha brownies
- Chocolate peanut butter skillet cake
- Chocolate banana bread
- Chocolate muffins
- Double chocolate chip cookies
- Chocolate chip cookie bars
Please leave a comment and rate this recipe in the comment section below if you like these vegan brownies! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!Print
Useful kitchen tools for this recipe
Square tins like this one here will do a brilliant work!
This one is 8inch wide so I think slightly wider than mine, so if you are using this size try baking for 23 mins instead of 25mins.
Mine has a removable loose bottom like the one on the right, which is very useful because it’s much easier to take out brownies and cakes!
And this one is CHAMPAGNE GOLD. How pretty is that!