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Best Vegan Brownies – Fudgy with Shiny Tops

Indulge in these rich, fudgy vegan brownies that feature a shiny crust and require minimal cleanup—all made in one bowl!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 6 tbsp salted vegan butter like Violife
  • ½ cup almond or soy milk
  • ½ cup vegan semi-sweet chocolate chips 40-60% cocoa
  • ¾ cup granulated cane sugar
  • ½ cup light brown sugar packed (or use more cane sugar)
  • 2 tsp pure vanilla extract
  • 1 tsp instant espresso powder optional but recommended
  • 1 tsp apple cider vinegar or white vinegar optional but recommended
Dry Ingredients
  • ½ cup dutch processed cocoa powder like Ghirardelli
  • 1 ½ cups all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ⅓ cup vegan dark chocolate chips or chunks or chopped nuts of choice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a square baking pan.
  2. In a bowl, melt the vegan butter and mix in the almond or soy milk, chocolate chips, and sugars until smooth.
  3. Stir in the vanilla extract, espresso powder, and vinegar (if using).
  4. Mix in the cocoa powder, flour, baking powder, and salt until just combined. Don’t overmix!
  5. Fold in the dark chocolate chips or nuts, if desired.
  6. Pour the batter into your greased pan and smooth the top.
Baking
  1. Bake for 25–30 minutes or until a toothpick inserted comes out with a few crumbs.
  2. Let cool before slicing into squares.

Notes

For best results, let the brownies cool completely before slicing for nice clean edges. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.