Nut-Free Vegan Chocolate Brownies
Indulge in the rich, fudgy decadence of these Nut-Free Vegan Chocolate Brownies — a perfect treat for chocolate lovers and those with nut allergies! Made with simple pantry staples like all-purpose flour, unsweetened cocoa powder, and dairy-free chocolate chips, these brownies deliver maximum flavor without compromising on dietary restrictions. The use of nut-free plant milk, such as oat or almond milk, and vegetable oil ensures a moist texture, while the combination of granulated and brown sugar creates an irresistible sweetness. Ready in just 40 minutes, these easy-to-make brownies are ideal for any occasion, whether it’s a casual snack or a sophisticated dessert. Plus, they’re entirely dairy-free and egg-free, making them a fantastic vegan option that everyone can enjoy. Serve them on their own, or pair them with a dollop of whipped coconut cream or a scoop of vegan ice cream for an extra indulgent experience!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cocoa powder (unsweetened)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsweetened almond milk (or other nut-free plant milk, such as oat milk)
- 0.25 cup Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
- 0.5 cup Dairy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Mix well to ensure the dry ingredients are evenly combined.
In a separate medium-sized bowl, whisk together the granulated sugar, brown sugar, almond (or oat) milk, vegetable oil, and vanilla extract until smooth and well combined.
Gradually pour the wet mixture into the bowl with the dry ingredients. Use a spatula or whisk to gently fold the ingredients together until no streaks of dry flour are visible. Be careful not to overmix.
Fold in the dairy-free chocolate chips, dispersing them evenly throughout the batter.
Pour the brownie batter into the prepared pan and spread it out evenly with a spatula.
Bake in the preheated oven for 22-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the brownies from the oven and allow them to cool completely in the pan before cutting them into squares. This will help them set and achieve a fudgy texture.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 430.5 g | 157% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 254.3 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 617 mg | 47% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2503 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
