Vegan Chocolate Chip Brownies

So… you want brownies. Real brownies. The kind that are rich, gooey, chocolatey, and slightly dangerous to keep around. But also vegan. And preferably easy. Cool—these Vegan Chocolate Chip Brownies understood the assignment.

No eggs, no butter, no dairy drama. Just fudgy centers, crackly tops, and chocolate chips doing what chocolate chips do best: making life better.

Why This Recipe Is Awesome

Let me count the ways (briefly, because brownies are waiting):

• 100% vegan – No animal products, no compromises.
• Ultra-fudgy – Not dry. Not cakey. Just right.
• One-bowl situation – Fewer dishes = instant win.
• Chocolate chips everywhere – As it should be.
• Beginner-friendly – You don’t need baking superpowers.

Honestly, if someone says “vegan desserts are boring,” hand them one of these and watch the silence.

Ingredients You’ll Need

• All-purpose flour – ¾ cup (keep it simple)
• Cocoa powder – ½ cup (unsweetened, please)
• Sugar – ¾ cup (white, brown, or a mix)
• Baking powder – ½ tsp
• Salt – ¼ tsp (don’t skip—ever)
• Plant-based milk – ½ cup (almond, soy, oat, whatever’s chilling in your fridge)
• Neutral oil – ⅓ cup (vegetable, canola, or melted coconut oil)
• Vanilla extract – 1 tsp
• Vegan chocolate chips – ½–¾ cup (measure with your heart)

Optional extras:

• Chopped walnuts or pecans
• Espresso powder (for deeper chocolate vibes)

Key tip: Good cocoa powder = good brownies. This is not the time to cheap out.

Step-by-Step Instructions

1. Preheat the oven.
   Set it to 180°C / 350°F. Line an 8×8-inch pan with parchment paper.
2. Mix dry ingredients.
   In a bowl, whisk flour, cocoa powder, sugar, baking powder, and salt.
3. Add wet ingredients.
   Pour in plant milk, oil, and vanilla. Mix until just combined.
4. Fold in chocolate chips.
   Save a few for sprinkling on top like a professional.
5. Spread the batter.
   Transfer to the pan and smooth it out evenly.
6. Bake.
   Bake for 22–28 minutes. Center should look set but slightly soft.
7. Cool (important).
   Let brownies cool before slicing. I know it’s hard. Do it anyway.

Common Mistakes to Avoid

• Overbaking.
  Dry brownies are a crime. Slightly underbaked is the goal.
• Overmixing the batter.
  Mix until combined, not until you’ve processed emotions.
• Skipping the parchment paper.
  Unless you enjoy chiseling brownies out of pans.
• Using watery plant milk + low-fat cocoa.
  That’s how you lose fudge points.

Alternatives & Substitutions

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Lower sugar: Swap part of the sugar for coconut sugar or a sugar-free alternative.
• Extra fudgy: Add 2 tbsp nut butter or dairy-free yogurt.
• Oil-free: Replace oil with applesauce (texture changes, but it works).
• Flavor twist: Add orange zest, cinnamon, or mint extract.

IMO, walnuts + dark chocolate chips = elite brownie energy.

FAQ

Do these taste “vegan”?
No. They taste like brownies. Period.

Can I make them without chocolate chips?
Technically yes… but emotionally? Questionable.

How do I know they’re done?
Edges set, center slightly soft, toothpick with moist crumbs.

Can I freeze them?
Yes! Freeze sliced brownies for up to a month.

Why are my brownies crumbly?
Too much flour or overbaking. Measure carefully.

Can I double the recipe?
Absolutely. Use a larger pan and adjust baking time.

Final Thoughts

These Vegan Chocolate Chip Brownies prove one thing: you don’t need eggs or butter to make an insanely good dessert. They’re rich, fudgy, chocolate-loaded, and dangerously easy to eat.

Bake a batch, cut yourself a square (or two), and enjoy the kind of brownie that makes people say, “Wait… these are vegan?!”
Now that’s a win.