1 Bowl Vegan Chocolate Brownie Recipe in 35 Minutes

Let me tell you about the day I fell head over heels for vegan baking. It started with a chocolate emergency – you know, one of those “I-need-brownies-now” moments – but I’d just run out of eggs. Desperate times call for creative measures, and that’s how this magical vegan chocolate brownie recipe was born. After maybe a dozen test batches (tough job, but someone had to do it), I cracked the code for fudgy, rich brownies without any dairy or eggs.

What makes these brownies special? They’re ridiculously easy (one bowl! basic ingredients!) but taste like you spent hours in a fancy bakery. The secret’s in the cocoa powder – use the good stuff, and you’ll get that deep chocolate flavor that makes people ask “Wait, these are VEGAN?” with that adorable shocked face. My non-vegan friends now request these more than my “regular” brownies – high praise from butter lovers!

Whether you’re plant-based or just craving something delicious, this vegan chocolate brownie recipe delivers. They bake up with that perfect crackly top and gooey center that makes cutting them neatly nearly impossible (but hey, who needs perfect squares when you’ve got flavor this good?).

Why You’ll Love This Vegan Chocolate Brownie Recipe

Trust me, these brownies are a total game-changer. Here’s why you’ll be obsessed:

• Quick & Easy: One bowl, minimal cleanup, and ready in under 35 minutes. Perfect for when that chocolate craving hits hard.
• Rich & Fudgy: They’re gooey in the middle with that dreamy crackly top. You’d never guess they’re vegan!
• Simple Ingredients: No weird substitutes here—just pantry staples like cocoa powder, coconut oil, and almond milk.
• Chocolate Heaven: Packed with dark chocolate chips for that extra indulgence. One bite, and you’re hooked.
• Crowd-Pleaser: Even the non-vegans in your life will be begging for the recipe.

These brownies are proof that plant-based baking can be just as decadent and delicious as the “real” thing. Go ahead, bake a batch—you deserve it!

Ingredients for Vegan Chocolate Brownie Recipe

Here’s everything you’ll need for the fudgiest vegan brownies imaginable – all simple stuff you probably have already:

• 1 1/2 cups all-purpose flour (spooned and leveled – no packing!)
• 1 cup cocoa powder (splurge on the good stuff – it makes ALL the difference)
• 1 cup coconut sugar packed lightly like brown sugar (or sub with regular sugar)
• 1/2 tsp baking powder – yes, just half teaspoon!
• 1/2 tsp salt (balances the sweetness perfectly)
• 1/2 cup melted coconut oil (measure after melting – and yes, it’ll smell amazing)
• 1/2 cup almond milk at room temp (any plant milk works – I’ve used oat milk in a pinch)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup dark chocolate chips (check labels for vegan-friendly ones)

See? Nothing weird or hard-to-find. Now let’s turn these into magic!

How to Make Vegan Chocolate Brownies

Okay, let’s get baking! These brownies come together so easily you’ll wonder why you ever bothered with complicated recipes. Here’s exactly how I make them:

First things first – preheat that oven to 350°F (175°C). While it’s heating up, line an 8×8 inch baking pan with parchment paper (trust me, this makes cleanup a breeze and helps lift the brownies out later).

Now grab a big mixing bowl – we’re doing this in one bowl because I hate dishes. Whisk together the dry ingredients: flour, cocoa powder, coconut sugar, baking powder, and salt. Make sure there are no lumps! I like to sift the cocoa powder if it’s clumpy.

In goes the wet team! Pour in the melted coconut oil (not too hot or it’ll cook the flour), almond milk, and vanilla extract. Stir gently until just combined – don’t overmix or your brownies will be tough. The batter will be thick and fudgy-looking already!

Now the best part – fold in those dark chocolate chips. I usually save a handful to sprinkle on top because pretty brownies taste better (science fact).

Spread the batter evenly in your prepared pan. Bake for 25-30 minutes – start checking at 25 minutes. You want a toothpick to come out with a few moist crumbs, not clean (that means overbaked!). The brownies will keep cooking a bit as they cool.

Here’s the hardest part – let them cool completely before cutting! I know, torture. But this gives them time to set up properly. Then slice, serve, and prepare for compliments!

Tips for Perfect Vegan Chocolate Brownies

After making these brownies more times than I can count (purely for “research,” of course), I’ve picked up some foolproof tricks:

• Cocoa matters: Splurge on high-quality cocoa powder – it’s the star! Cheap stuff tastes flat.
• Batter texture: It should be thick but spreadable – like melted chocolate pudding. If it’s too stiff, add a splash more milk.
• Don’t peek! Resist opening the oven door until at least 25 minutes in – that sudden temperature drop can make them sink.
• Toothpick test: Look for moist crumbs, not wet batter. They’ll set as they cool.
• Cutting hack: Use a plastic knife for clean slices – no sticking!

Remember – slightly underbaked is better than overbaked with brownies. That gooey center is everything!

Ingredient Notes and Substitutions

Listen, I know we don’t always have exactly what a recipe calls for – here’s how to tweak these vegan brownies without disaster:

• Coconut sugar: Can sub with regular white sugar or brown sugar 1:1. Want richer flavor? Try maple syrup – use 3/4 cup and reduce almond milk by 2 tablespoons.
• Almond milk: Any plant milk works! Oat milk makes them extra creamy. Even water works in a pinch (but milk’s better).
• Coconut oil: Melted vegan butter works great too. For oil-free, try applesauce – but they’ll be cakier.
• Flour: Need gluten-free? Use 1:1 GF flour blend. Whole wheat flour works but makes denser brownies.
• Chocolate chips: No chips? Chop up a chocolate bar. Or skip ’em – still delicious!

See? Flexible as yoga! The key is keeping the wet/dry ratios balanced.

Serving and Storage Suggestions

These vegan chocolate brownies are amazing on their own, but let me tell you my favorite ways to take them next-level! Warm them slightly and top with a scoop of vegan vanilla ice cream – that hot-cold combo is magical. Fresh raspberries or strawberries cut through the richness perfectly too. For breakfast (don’t judge), I’ll crumble one over coconut yogurt.

Storage is easy – just pop them in an airtight container at room temp for up to 3 days. They actually get fudgier by day two! Need longer? Freeze slices between parchment paper for up to 3 months. Quick tip: If they seem dry next day, 10 seconds in the microwave brings back that just-baked gooeyness.

Nutritional Information for Vegan Chocolate Brownie Recipe

Just a heads up – these numbers are estimates since ingredients vary by brand. Per brownie (based on 12 servings): roughly 220 calories, 15g sugar, and 3g protein. They pack more fiber than regular brownies thanks to coconut sugar! But let’s be real – we’re here for the chocolatey joy, not math.

Frequently Asked Questions

Can I use regular sugar instead of coconut sugar?
Absolutely! Regular white or brown sugar works perfectly in a 1:1 swap. The flavor will be slightly different, but still deliciously sweet and chocolatey.

How do I make these brownies gluten-free?
Easy peasy! Just use a 1:1 gluten-free flour blend instead of all-purpose flour. I’ve tested this with a few brands, and they turn out just as fudgy and rich.

Can I use something other than coconut oil?
You bet! Melted vegan butter or even a neutral oil like avocado oil works great. If you’re oil-free, try applesauce, though the texture will be a bit cakier.

How do I know when the brownies are done baking?
Look for that perfect toothpick test – moist crumbs, not wet batter. They’ll continue to set as they cool, so don’t overbake!

Can I freeze these brownies?
Totally! Slice them, layer between parchment paper, and freeze for up to 3 months. Just thaw at room temp or pop in the microwave for a quick warm-up.

Share Your Vegan Chocolate Brownie Experience

Okay, now I need to hear from YOU! Did your brownies turn out fudgy-perfect? Any genius twists you added? Drop a comment below – I read every one (and might steal your ideas!). Snap a pic of your masterpiece and tag me on Instagram – nothing makes me happier than seeing your baking wins!

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