I’ve been meaning to recreate a vegan version of the classic brownie for so long now, and I’ve finally done it with these dairy free brownies! I wanted to answer the age-old question “how to make brownies without eggs or milk” (though I’ve cheated a little and used plant-based milk).
This is a super simple vegan brownies recipe with just a few easy to access ingredients; NO sweet potato, NO black beans, NO bananas and NO tofu… because sometimes you just need a classic vegan brownie. So let’s get stuck in at make some egg free and dairy free brownies from scratch!
These no-fuss egg free and dairy free brownies are everything you want in a brownie: moist, fudgey and so decadent. You wouldn’t believe they’re egg free! They’re make a delicious dessert warmed up with a dollop of vegan cream or coconut yoghurt.
If you make this recipe, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I absolutely love to see them!
Can You Actually Skip Dairy and Eggs in Brownies?
Yes, you can definitely skip dairy and eggs in brownies (and I think you’ll be pleasantly surprised if you follow my recipe below!). Eggs and dairy are commonly used in baking recipes to provide structure, moisture, and binding to the batter. However, there are many egg and dairy substitutes available that can serve the same purpose in brownies.
Some popular egg substitutes for brownies include mashed bananas, unsweetened applesauce, yogurt, silken tofu, or commercially available egg replacers. These substitutes not only help in binding the ingredients together but also add moisture and tenderness to the brownies.
I’ve used, as per this recipe, Flax Eggs to replace the eggs.
Overall, there are many ways to make delicious and fudgey dairy free brownies without using eggs, and it’s always worth trying different recipes and egg substitutes to find the perfect one for you!
Here’s How to Make Dairy Free Brownies From Scratch…
- Cocoa Powder (1 Cup): Cocoa powder is the primary source of chocolate flavor in brownies. It contributes a rich, deep chocolate taste and a dark color to the brownies.
- Plain Flour (1.25 Cups): Flour is the main structural ingredient in brownies. It provides the necessary gluten to give the brownies their texture and structure. In this recipe, plain flour helps create a balance between the fudgy and cakey textures.
- Baking Powder (1/2 tsp): Baking powder is a leavening agent that helps the brownies rise slightly and become a bit lighter in texture.
- Salt (1 tsp): Salt enhances the overall flavor of the brownies and balances out the sweetness. It also plays a role in bringing out the chocolate flavor.
- Demerara Sugar (3/4 Cup): Demerara sugar adds sweetness and a slightly caramelized flavor to the brownies. It also contributes to the texture by providing moisture.
- Maple Syrup (1/4 Cup): Maple syrup not only adds sweetness but also contributes to the moistness and flavor of the brownies. It’s a natural sweetener that complements the chocolate well.
- Vanilla Extract (2 tsp): Vanilla extract enhances the overall flavor profile of the brownies. It rounds out the chocolate flavor and adds a pleasant aroma.
- Flax Eggs (2 Flax Eggs): Flax eggs act as a binding agent in place of traditional eggs, making the brownies suitable for a dairy-free and egg-free diet. The ground flaxseed mixed with water forms a gel-like substance that helps hold the brownies together.
- Olive Oil (1 Cup): Olive oil provides moisture and fat to the brownies, contributing to their fudgy texture. It also helps keep the brownies tender and prevents them from drying out.
- Non-Dairy Milk (1/2 Cup): Non-dairy milk further enhances the moistness of the brownies. It also helps create a better batter consistency and contributes to the overall texture.
- Dark/Vegan Chocolate Chips (1/2 Cup): Dark or vegan chocolate chips add pockets of chocolate throughout the brownies, providing extra bursts of chocolate flavor and texture variation.
Classic Vegan Brownies
- 1 Cup Cocoa Powder
- 1.25 Cups Plain Flour
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 3/4 Cup Demerara Sugar
- 1/4 Cup Maple Syrup
- 2 tsp Vanilla Extract
- 2 Flax Eggs (mix 2 tbsp ground flaxseed with 6 tbsp water and leave for 5 or so minutes until set)
- 1 Cup Olive Oil
- 1/2 Cup Non Dairy Milk
- 1/2 Cup Dark/Vegan Chocolate Chips
- Preheat your oven to 190c
- Line a 9×9" baking tin with baking paper
- Into a large mixing bowl, sieve the flour, cocoa powder and baking powder, then add the sugar, sea salt and stir
- In a separate bowl whisk together the oil, maple syrup, vanilla, milk and flax eggs
- Pour the wet bowl into the dry bowl and mix thoroughly until well combined
- Stir in the chocolate chips
- Pour the mixture into your lined tin and smooth out with a spatula
- Bake on the middle shelf for 25 minutes
- Remove from the oven and leave until cooled before slicing into squares
Egg Free Brownie Variations
There are a few variations of these dairy free brownies you might want to try. I think one that goes without saying really is Egg Free Biscoff brownies! At the time of writing, I’m in the process of putting together a Dairy Free Biscoff Brownie myself, but if you beat me to it, let me know how it goes!
For a unique twist on my classic brownie, try making these egg-free Biscoff brownies. Simply swirl in some Biscoff into your brownie batter before baking to add a rich, caramel flavour to your egg-free brownies. Don’t worry, Biscoff is accidentally vegan!
You can also top the brownies with a Biscoff drizzle for an extra special touch.