Easy Vegan Brownies

This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% mine.

Deliciously made without eggs or dairy, these vegan brownies are fudgy, rich and so easy to make!

Two years ago, my sister in law brought these vegan brownies to a family dinner and they were delicious! I’m not vegan, but I made them the day she gave me recipe, and again several times since!

This recipe is proof that you can eat simple foods that are healthy and delicious, without skipping out on dessert! Plant-based products are delicious alternatives that are good for you and good for the environment.

To make these brownies, I shopped at Albertsons in the Phoenix area, but you can also find high-quality, plant-based products at the Albertsons Companies family of stores – Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb, and Vons. Albertsons also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop!

From tofu and plant-based burger patties to milk alternatives, Albertsons has hundreds of delicious plant-based products that are the perfect way to kickstart a healthy new year!

My non-vegan friends are always surprised when I tell them that these rich and fudgy brownies are made without eggs and dairy. They are simple to make, and they are a lot healthier (and tastier!) than the boxed mixes you buy at the store.

How to Make Vegan Brownies

PREP. Preheat your oven and line an 8×8 dish with parchment paper.

MIX. In a large bowl, heat up some vegan butter in the microwave. Once it is melted and hot, mix it with white sugar, whisking to help combine and dissolve. (The sugar will fully melt during the baking process.) Add the non-dairy milk and vanilla and mix until combined.

MIX. Add the flour, cocoa powder, baking powder, and salt to a separate bowl, mixing well to ensure everything is evenly combined.

COMBINE. Pour the dry ingredients into the bowl of wet ingredients and mix well.

FOLD. Add the chocolate chips to the batter, then fold gently until evenly dispersed.

SPREAD. Spread the batter into your prepared pan, then bake for 30 minutes.

COOL. Vegan brownies will still be gooey when you pull them out of the oven, so let them continue cooking in the pan on your counter for 30 minutes.

After 30 minutes, the brownies will be ready to eat, but they will still be warm and soft. You can serve them in a bowl with some vanilla ice cream and eat them while warm (YUM!) or you can take them out of the pan, leaving them on the parchment paper, and wait until they are completely cooled, at which time they will harden and hold their shape.

TIP – Using a disposable plastic knife will allow you to cut into the brownies and get a clean, straight line, every time! (It sounds weird, but it works!)

STORE – These vegan brownies are best when stored in an air-tight container and left at room temperature for up to 5 days. If you choose to refrigerate them and they harden too much, put them in the microwave for 10-15 seconds before serving.

Here’s a printable recipe card for your convenience –

ENJOY!