Easy Vegan Brownie Recipe (No Chocolate Chips)

Yummy vegan brownies (without chocolate chips)

Do you have a craving for some yummy, fudgy brownies…

But, you don’t want to eat the regular ole’ dairy kind?

Well, you’re in luck! The truth is you can still enjoy a brownie if you’re vegan (or prefer to eat plant-based). In fact, if you follow this vegan brownie recipe, you won’t ever need to try a milk-based brownie again.

These vegan brownies (no chocolate chips) are tasty, fudgy, and will have the neighbors begging for more. And… you won’t be wondering what to do if your brownies are too soft. The texture on these is gooey, yet firm (in a good way).

Forget store-bought brownies. This recipe is quick, simple, and most of all – full of all the chocolatey goodness you’ve been craving.

And… if you’re wondering if you can make vegan brownies without chocolate chips, you certainly can! For some people, the chocolate chips are a bit much on the chocolate scale. This vegan brownie recipe is a no-chocolate chip recipe! And it’s still incredibly gooey and fudgy!

These brownies are super yummy, fudgy, and 100% vegan (but your friends and family won’t even know!

These no-chocolate chip vegan brownies are delicious. They’re fudgy. They’re moist. They’re rich in flavor.

Plus, while many brownie recipes call for chocolate chips, you do NOT need them for this recipe. These brownies are chocolatey enough on their own! Plus, you also don’t need to add a vegan egg replacement (like apple sauce or flax). These brownies hold together very well with the list of ingredients below.

Pssst! Looking for a vegan brownie recipe with no flax? Check out this recipe here!

How to Make Vegan Brownies (No Chocolate Chips)

It’s no doubt that brownies are a challenge to get just right. They’re either too dry, too flat, too gooey, or too burnt. And… it’s even harder to get them right when you’re trying to do it all with plant-based ingredients.

But, putting together this recipe required pulling in all the best brownie tips I could gather. Plus, with the help of a few simple key ingredients like Nutiva’s butter-flavored coconut oil, it helped me create a classic chocolatey dessert into an incredible plant-based treat!

Ingredients

Don’t forget: You can find the recipe card below for the full detailed recipe! Here are the ingredients you’ll need…

  • Hot (melted) plant-based butter (I use Nutiva. Earth Balance is another good option). You can also use regular coconut oil. Just be careful not to use virgin olive oil as it can alter the flavor.
  • All-purpose flour
  • Himalayan salt (or sea salt)
  • Baking powder
  • Plain almond milk (or other dairy-free milk)
  • Cocoa powder
  • Vanilla extract
  • Coconut sugar (or granulated sugar)
  • Maldon salt (for tasting)

That’s all you need to bake up these yummy brownies! You probably have most of these ingredients in your kitchen already. Now let’s make our way to brownie heaven, plant-based style!

Method

Brownies are one of the best desserts to make at home. Plus, they’re also one of the easiest treats to make from scratch! For years, vegans and plant-based foodies really didn’t have a simple way to enjoy a brownie that aligned with their food style. Now, it’s easier than ever to make vegan brownies that are gooey and flavorful (that would fool any dairy lover).

For this brownie recipe, you’ll need a few measuring spoons, measuring cups, a few mixing bowls, an 8×8 baking pan, some parchment paper, a whisk, and a spatula.

I like to cut two pieces of parchment paper in half and layer them with vegan butter to ensure it sticks.

First, preheat your oven. Then, get your baking pan ready. Slice your parchment paper in half. One slice of parchment paper will be put top to bottom. The other will go left to right. The corners of your baking pan should be exposed.

Spread a bit of your plant-based butter onto the bottom of the baking pan. This will ensure your parchment paper doesn’t slide all over the place when you’re putting in your batter. Then, press the first sheet of parchment paper down top to bottom. Next, you’ll want to spread a little vegan butter on top of the first sheet of parchment paper (before adding your next piece left to right). 

Mix the ingredients together step by step until you have a nice, thick consistency.

Now that you’ve got your brownie pan prepped with parchment paper, it’s time to mix up your brownie batter! 

First, put your hot, melted vegan butter in a mixing bowl with your sugar and whisk it all together. The butter should be hot! This is so the sugar breaks down efficiently so it completely dissolves into the brownies while baking in the oven. Next, mix in your remaining wet ingredients (plain almond milk and vanilla). You can use oat or soy milks if you want, but I prefer plain almond milk. 

In another mixing bowl, add in all your dry ingredients (cocoa powder, all-purpose flour, salt, and baking powder). It is important to do this separately first so everything is even and consistent in flavor.

Next, mix all the dry ingredients into the wet ingredient bowl with a spatula. Your batter should be quite dense when you’ve finished mixing it up.

Finally, dump your batter into the baking pan and spread it out evenly with your spatula (and throw the baking pan in the oven).

The raw brownie batter is now spread out in the baking tray, ready to bake in the oven!

4 Tips to Remember When Making Vegan Brownies

Want to make a really yummy batch of brownies? Then follow these 4 simple rules:

  1. DON’T overcook your brownies! You can use the “toothpick” method. At about 25 minutes, stick a toothpick into the center of your brownies in the baking tray. Pull the toothpick out. If it comes out pretty clean, the brownies are done. But, if a bunch of batter that looks raw is sticking to it, put them back in for a couple minutes. Just remember, these brownies are supposed to be gooey. This means your toothpick will almost always have at least something on it any time you stick the toothpick in. Don’t wait until the toothpick is 100% clean as they’ll likely be overcooked at this point. 
  2. If you reach 31 or 32 minutes but your toothpick is still coming out with some batter on it, just pull the brownies. The mess is probably just the “fudginess” of the batter. Pull your brownie tray and let them cool. If you keep them in for too long, they’ll start to get dry and crumbly and will lose their fudginess.
  3. Let your brownies cool for at least 30-40 minutes before trying them.
  4. Remember to wait at least 30 minutes to let them cool before cutting into them. To cut your brownies without a sticky mess, place your knife in hot water before slicing. Between each brownie slice, place the knife under hot water again. For best results, cut the brownie into thirds vertically and thirds horizontally. This will give you 9 brownies in total.
The brownies are done and ready to eat!
Print
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Easy Vegan brownie recipe (no chocolate chips)

Easy Vegan Brownie (No Chocolate Chips)

Extra yummy, extra fudgy vegan brownies (without chocolate chips) that are ready in 40 minutes with just 9 simple ingredients and a couple mixing bowls. These are perfect to share with guests (especially when you add a scoop of vegan ice cream.

  • Total Time: 40 minutes
  • Yield: 9 Brownies 1x

Ingredients

Units Scale
  • 1/2 cup vegan butter (melted)
  • 1 3/4 cup coconut sugar (or 1 1/2 cup granulated sugar)
  • 1/3 cup plain almond milk (or other dairy-free milk)
  • 3 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon Himalayan salt (or sea salt)
  • Optional – 1/4 teaspoon Maldon salt for serving

Instructions

1. Preheat your oven to 350 degrees F (232 C). 

2. Place parchment paper on an 8×8 baking pan. Spread a little plant-based butter (I like to use Nutiva butter-flavored coconut oil) on the bottom of the baking pan and in between parchment paper. See the notes below for detailed instructions.

3. In your large mixing bowl, whisk together the melted plant-based butter (hot) and your sugar. Next, whisk in the vanilla and plain almond milk.

4. In a separate mixing bowl, combine all your dry ingredients: all-purpose flour, unsweetened cocoa powder, salt, and baking powder.

5. Add all the dry ingredients into the bowl with butter and sugar. Mix together with a spatula until well combined.

6. Add your brownie batter into the baking pan (carefully) and spread the batter evenly with your spatula (you can use your hands if you’d like).

7. Place brownies in the oven.

8. Bake for 25-30 minutes or until the top of the brownie is set. The brownie edges should look hardened and will be starting to slightly pull away from the edges of the baking pan. It shouldn’t look like raw batter anymore. Just remember to be careful not to overbake your brownies. Since they’re quite fudgy, using a fork will likely not come out clean when they’re done. You’ll have to use your best judgment. You may be ready to dig into the brownies right away, but it’s best to wait until your brownies have cooled a bit to let them set properly with the right fudginess. Allowing them to cool also means they’ll be less messy.

9. Let the brownies cool for 30 minutes. Leave them in the baking tray. Once 30 minutes have passed, you can place them onto a wire rack to finish cooling. Just keep them in parchment paper. Very carefully (while holding onto the parchment paper) pull the entire batch of brownies out of the pan. Place them on a wire rack to complete the cooling process before you cut into them.

10. If you want to make sure your brownies cut nicely, place a clean knife under hot water after slicing each piece.

9. Optional: Add a touch of Maldon salt to the brownie tops when serving.

Notes

    • Remember: Use baking powder in the recipe, not baking soda! If you use baking soda it will change the flavor which can ruin the taste of the brownies.

    • Place parchment paper on your baking pan: Take your parchment paper and cut it in half. Rub a little bit of vegan butter (I prefer Nutiva butter-flavored coconut oil) onto the bottom of your baking pan and spread it out on the entire surface (bottom, sides). Then, place a single sheet of parchment paper on the baking pan top to bottom. Next, spread some more vegan butter on top of the first layer of parchment paper. Then, add a second piece of parchment paper (left to right). The butter helps your parchment paper stick to the baking pan. Once the brownies are done, you’ll be able to easily remove them from the pan by pulling the parchment paper out.

    • How to store and freeze your brownies: Put any extra brownies in an airtight container on the counter for 4-5 days. Don’t place them in the fridge (as they will get hard, losing their gooeyness). You can also freeze them in an airtight container for about 6-8 weeks. Let them thaw on the counter after pulling them from the freezer (then stick them in the microwave for 20 seconds) before eating.

  • Author: Jenny Storey
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Category: Dessert, Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Keywords: vegan brownies, brownies, plant-based brownies, no chocolate chips

I like to add a little bit of Maldon sea salt on top. Just a pinch is great for an extra pop of flavor!

The gooey goodness is ready to be eaten!

P.S. Want to try another vegan brownie recipe?

We also have two other yummy recipes you can try: Easy Vegan Brownie Recipe (No Flax) and Easy Vegan Brownie Recipe (No Butter).

Looking for more tips on making the perfect brownies? Make sure to check out our other posts:

Sources

https://www.ice.edu/blog/beyond-flavor-science-butter

https://ushistoryscene.com/article/brownies/

https://www.lapl.org/collections-resources/blogs/lapl/week-remember-national-brownie-day

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