Vegan Buttermilk Brownies
Indulge your sweet tooth with these irresistibly fudgy Vegan Buttermilk Brownies, a plant-based delight that’s rich in chocolatey goodness and unbelievably easy to make. Featuring simple pantry staples like unsweetened cocoa powder, almond milk, and a touch of apple cider vinegar to create a vegan buttermilk twist, these brownies deliver a moist and tender texture without any eggs or dairy. Enhanced with optional vegan chocolate chips for an extra layer of decadence, this recipe comes together in just 15 minutes of prep time and bakes to perfection in under half an hour. Perfect for satisfying dessert cravings, these brownies are a crowd-pleasing treat that can be enjoyed fresh or stored for later indulgence.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk (or another plant-based milk)
- 1 tablespoon Apple cider vinegar
- 0.25 cup Neutral oil (e.g., canola or melted coconut oil)
- 1 teaspoon Vanilla extract
- 0.5 cup Vegan chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking dish by lightly greasing it or lining it with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and set aside for 5 minutes. This will create your vegan buttermilk.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the prepared vegan buttermilk, oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well incorporated, but be careful not to overmix.
If using, fold in the vegan chocolate chips for extra richness and texture.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Remove the brownies from the oven and let them cool completely in the pan before slicing into squares.
Serve and enjoy! These brownies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 475.8 g | 173% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 248.9 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 673 mg | 52% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2111 mg | 45% | |
*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.
