Different Types of Brownies: Classic, Fudgy, Vegan & More
Discover all the main types of brownies: classic, fudgy, vegan, gluten-free and more. Get baking tips, flavor ideas, and learn what makes each brownie style unique.
Vegan Brownies: Fudgy, Plant‑Based Treats You Can Make Today
Looking for a brownie that’s rich, chewy, and completely dairy‑free? You’re in the right place. Vegan brownies aren’t just a ‘healthy’ alternative – they can be just as indulgent as the classic version. Below you’ll find the basics you need, from ingredient swaps to storage tricks, so you can whip up a batch whenever the craving hits.
Why Go Vegan with Brownies?
Going vegan isn’t about giving up flavor. It’s about using the same pantry staples you already love and swapping a few animal‑based items for plant‑based ones. By using oil, applesauce, or even avocado instead of butter, you keep the moisture and the melt‑in‑your‑mouth texture. Plus, dairy‑free brownies are often easier to store and stay soft longer because there’s less fat that can go rancid.
Essential Ingredients & Easy Swaps
The backbone of any brownie is cocoa powder, sugar, flour, and a leavening agent. Here’s how to make them vegan without any weird ingredients:
- Butter: Replace with 1/2 cup melted coconut oil, vegetable oil, or melted margarine.
- Eggs: Use 1 × ¼ cup unsweetened applesauce, ¼ cup mashed banana, or a flax‑egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min).
- Dairy milk: Swap any plant milk – almond, soy, oat, or oat‑coconut blends work well.
- Chocolate chips: Choose dairy‑free chips or melt dark chocolate that lists no milk ingredients.
These swaps keep the flavor profile familiar while making the brownies suitable for vegans, lactose‑intolerant folks, and anyone wanting a lighter ingredient list.
Basic vegan brownie recipe
- Preheat oven to 350°F (175°C) and grease an 8‑inch square pan.
- Mix ½ cup melted coconut oil with 1 cup sugar until smooth.
- Add ¼ cup unsweetened applesauce (or flax‑egg) and 1 tsp vanilla.
- Stir in ⅓ cup cocoa powder, ½ cup flour, a pinch of salt, and ¼ tsp baking powder.
- Fold in dairy‑free chocolate chips if you like extra melty pockets.
- Spread batter evenly, bake 20‑25 minutes. Edges should look set, center still a bit soft.
- Cool completely before cutting – this helps them set and stay fudgy.
That’s it. One bowl, a few minutes, and you’ve got brownies that rival any bakery version.
Storage tips that keep them fresh
After you’ve cut the brownies, store them in an airtight container at room temperature for up to four days. If you want them to last longer, wrap each piece in parchment paper and freeze. Thaw at room temperature, and they’ll be as soft as the day you baked them.
For frosted or topped brownies, place a piece of wax paper between the frosting and the lid of the container. This prevents the frosting from sticking and getting a crusty skin.
Troubleshooting common issues
If your brownies come out dry, you probably used too much flour or baked them a minute or two too long. Reduce flour by 2‑3 tbsp next time or check them with a toothpick – it should come out with a few moist crumbs, not clean.
If they’re too cakey, swap half the flour for almond flour or add an extra tablespoon of oil. The extra fat will give you that dense, fudgy bite.
Finally, don’t be afraid to experiment with add‑ins: chopped nuts, shredded coconut, or a swirl of peanut butter can turn a simple batch into a signature treat.
Whether you’re baking for a family gathering, a vegan potluck, or just a personal snack, these vegan brownies prove that you don’t need dairy to get that classic, gooey texture. Grab your ingredients, follow the steps, and enjoy a sweet bite that’s kind to the planet and delicious to the palate.
