Brownie Recipe Vegan Oil Cocoa: Moist & Delicious Treat

Indulging in a rich, fudgy brownie is a universal delight, but traditional recipes often rely on butter and eggs, which aren’t suitable for everyone. If you’re looking for a vegan alternative that doesn’t compromise on taste or texture, this brownie recipe using oil and cocoa is your new go-to.

The key to these brownies lies in the combination of simple, plant-based ingredients that come together to create a moist, dense, and deeply chocolatey treat. Whether you’re vegan, lactose-intolerant, or simply exploring healthier dessert options, this recipe is incredibly easy to make and perfect for any occasion.

Using oil instead of butter keeps the brownies wonderfully moist, while unsweetened cocoa powder delivers that intense chocolate flavor without the heaviness of melted chocolate. Plus, with no eggs involved, these brownies have a slightly different, yet delightful crumb.

Best of all, they come together quickly—no complicated steps or rare ingredients needed. Let’s dive into making some delicious vegan brownies that will satisfy your sweet tooth and impress friends and family alike!

Why You’ll Love This Recipe

This vegan brownie recipe is a game-changer for several reasons. First, it’s easy to prepare with pantry staples like vegetable oil and cocoa powder.

You don’t need fancy ingredients or special equipment.

Second, the brownies come out fudgy and moist, not cakey or dry, striking the perfect balance that chocolate lovers crave.

Third, this recipe is allergy-friendly: no eggs, no dairy, no fuss. It’s a great choice for anyone with dietary restrictions or those aiming for plant-based desserts.

Finally, you can customize it to your liking by adding nuts, chocolate chips, or even a swirl of vegan caramel. These brownies are versatile, delicious, and guilt-free!

Ingredients

• 1 cup all-purpose flour (or whole wheat for a healthier twist)
• 1 cup granulated sugar (or coconut sugar for a subtle caramel flavor)
• ⅓ cup unsweetened cocoa powder (preferably Dutch-processed for richer taste)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup vegetable oil (canola, sunflower, or melted coconut oil)
• ½ cup non-dairy milk (almond, soy, oat, or your favorite plant milk)
• 1 teaspoon vanilla extract
• ½ cup vegan chocolate chips (optional, for extra gooeyness)
• ½ cup chopped walnuts or pecans (optional, for crunch)

Equipment

• Mixing bowl
• Measuring cups and spoons
• Whisk or spoon for mixing
• 8×8-inch square baking pan
• Parchment paper or non-stick spray
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your baking pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the dry ingredients: sift together the flour, cocoa powder, baking powder, salt, and sugar. Mix well to ensure an even distribution.
3. Add the wet ingredients: pour in the vegetable oil, non-dairy milk, and vanilla extract. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Fold in the optional add-ins: vegan chocolate chips and chopped nuts. These add texture and bursts of flavor but can be omitted for a simpler brownie.
5. Pour the batter into the prepared pan and spread it evenly with a spatula.
6. Bake for 25-30 minutes. To check doneness, insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
7. Remove from oven and let cool completely in the pan on a cooling rack before slicing. This helps the brownies set and makes cutting easier.
8. Slice into squares and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Tips & Variations

For extra fudgy brownies, reduce the flour by 2 tablespoons and add 1 tablespoon of ground flaxseed mixed with 3 tablespoons water as an egg replacer.

You can substitute coconut oil for vegetable oil to add a subtle tropical flavor. Be sure to melt and cool it before mixing.

Try swirling in some peanut butter or almond butter before baking for a decadent twist. Alternatively, mix in dried fruits like cherries or raisins for a chewy texture.

For a gluten-free version, replace the all-purpose flour with a gluten-free baking blend and add a little xanthan gum if your blend doesn’t already contain it.

Want to make these brownies nut-free? Simply omit the nuts or substitute with seeds like pumpkin or sunflower.

Nutrition Facts

Serving Suggestions

These vegan brownies are perfect on their own, but you can elevate your dessert experience with a few simple additions.

Try serving them warm with a scoop of your favorite vegan vanilla ice cream or a dollop of coconut whipped cream for a decadent treat.

Dust a little powdered sugar on top or drizzle with vegan chocolate sauce or caramel for extra indulgence.

For a refreshing contrast, pair brownies with fresh berries or a raspberry coulis.

If you love layering flavors, check out our Lemon Ricotta Pasta With Arugula Recipe for a savory meal to balance your sweet tooth, or try the Instant Pot Rabbit Recipe for a hearty main dish before dessert.

Conclusion

This vegan brownie recipe using oil and cocoa is a fantastic way to enjoy a classic dessert while keeping it plant-based and simple. The brownies are rich, fudgy, and deeply chocolatey, making them a perfect treat for any occasion—from casual snack time to festive gatherings.

With easy-to-find ingredients and straightforward steps, you’ll find yourself coming back to this recipe again and again. Whether you’re vegan or simply looking to try something new, these brownies offer a delicious alternative that everyone will love.

Don’t forget to experiment with add-ins and toppings to make the recipe your own. And if you want to explore more amazing recipes, be sure to check out our Horse Cough Syrup Recipe for a natural remedy or the Lemon Straws Recipe for a zesty snack.

Happy baking!

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