If you’re craving a deeply rich, fudgy treat without using a single bar of chocolate, you’re going to adore this Vegan Cocoa Powder Brownies (No Chocolate) Recipe. It’s a game changer for anyone who wants all the indulgence of classic brownies but made with wholesome, plant-based ingredients. The magic here lies in using unsweetened cocoa powder to create that irresistible, robust chocolate flavor while keeping things vegan and simple. These brownies bake up with a tender crumb that’s both moist and satisfyingly dense, perfect for sharing with friends or savoring solo with a cup of coffee.
Ingredients You’ll Need
This Vegan Cocoa Powder Brownies (No Chocolate) Recipe keeps things wonderfully straightforward. Each ingredient is thoughtfully chosen to build layers of flavor, moisture, and texture. From the all-purpose flour that forms the base to the melted vegan margarine that lends luscious richness, every element plays a vital role in the final result.
- Plain/all-purpose flour: Provides structure and that brownie classic crumb, making sure each bite holds together perfectly.
- Unsweetened cocoa powder: The star ingredient bringing bold, natural chocolate flavor without any added sugar or dairy.
- Caster sugar: Sweetens the brownies just right, balancing the deep cocoa notes while helping create a tender texture.
- Baking powder: Gives a gentle lift, so the brownies aren’t too dense or heavy.
- Vegan margarine, melted: Adds buttery richness and moistness that’s essential for that fudgy bite.
- Unsweetened soy milk: Keeps the batter smooth and moist, enhancing the tender crumb.
- Vanilla extract: Boosts flavor complexity, enhancing the cocoa and sugar sweetness beautifully.
- Dairy-free chocolate chips (optional): Extra bits of melty delight that make each bite even more indulgent but totally optional if you want to keep them plain.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Vegan Cocoa Powder Brownies (No Chocolate) Recipe
Step 1: Get Your Oven Ready and Prepare the Pan
Start by preheating your oven to 180°C (350°F). If using a fan or convection oven, set it to 160°C (325°F) instead to avoid over-baking. Line an 8×10-inch tin with baking paper – this will help you lift out the brownies easily once they’re baked and set.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the plain flour, unsweetened cocoa powder, caster sugar, and baking powder. This step ensures these foundational ingredients are well blended, giving you an even texture and flavor throughout the brownies.
Step 3: Add Wet Ingredients and Stir
Pour in the melted vegan margarine, unsweetened soy milk, and vanilla extract. Mix everything together until the batter is smooth and thick. It will be dense but that’s exactly how you want it for those incredibly fudgy brownies.
Step 4: Fold in the Dairy-Free Chocolate Chips
If you’re using chocolate chips, gently fold them into the batter, reserving a handful to sprinkle on top. These little melts will add extra bursts of creamy sweetness in every bite once baked.
Step 5: Bake and Cool
Spread the brownie batter evenly into your prepared tin and scatter the remaining chocolate chips on top. Bake for 22 minutes. They may look slightly underdone in the center when you pull them out, but don’t worry—they’ll finish setting as they cool. Let the brownies cool in the tin for about 30 minutes, then chill them in the fridge for at least 2 hours to achieve that perfect firm, fudgy texture.
Step 6: Slice and Serve
Once chilled completely, carefully lift the brownies out using the baking paper and cut them into 12 squares. They’re now ready to enjoy!
How to Serve Vegan Cocoa Powder Brownies (No Chocolate) Recipe
Garnishes
For a little extra flair, sprinkle the brownies with powdered sugar or a dusting of cocoa powder right before serving. Fresh berries, like raspberries or sliced strawberries, add a bright contrast that complements the deep cocoa flavor beautifully.
Side Dishes
Serve these brownies alongside a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for a dreamy dessert experience. A strong cup of espresso or velvety almond milk latte also pairs perfectly to bring out the richness.
Creative Ways to Present
For a party, try stacking the brownies with layers of peanut butter or vegan caramel between them for decadent layered bars. Or, cut smaller bite-sized squares and arrange on a platter with edible flowers and mint leaves for a stunning display that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Your Vegan Cocoa Powder Brownies (No Chocolate) Recipe keep really well stored in an airtight container in the fridge for up to 4 days. This also helps maintain their fudgy texture and prevents drying out.
Freezing
You can freeze these brownies for longer storage. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw overnight in the fridge before serving for best results.
Reheating
When you’re ready to enjoy chilled or frozen brownies, try warming them slightly in the microwave for about 10-15 seconds. This brings back that soft, gooey quality while keeping the edges just firm enough to hold.
FAQs
Can I use a different type of plant-based milk?
Absolutely! While soy milk works wonderfully for creaminess and structure, you can swap in oat, almond, or cashew milk. Just make sure it’s unsweetened to keep the brownie’s sweetness balanced.
Is it necessary to use vegan margarine?
You want a good-quality vegan margarine or vegan butter substitute that melts smoothly. Coconut oil is an option but can sometimes make brownies denser and add a coconut flavor, so margarine tends to yield the best classic texture.
What if I don’t have chocolate chips? Is it still good?
Definitely! The brownies are delicious just with the cocoa powder acting as the chocolate flavor base. The chips add melty pockets of sweetness but aren’t essential.
Can I make these gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture might vary slightly but you’ll still get those decadent vegan cocoa brownies.
How fudgy are these brownies?
The brownies are satisfyingly fudgy but with a tender crumb. Baking for 22 minutes and chilling them is key to achieving that perfect dense, moist texture you expect from a brownie.
Final Thoughts
If you want a dessert that’s both comforting and unexpectedly simple, this Vegan Cocoa Powder Brownies (No Chocolate) Recipe has got you covered. It’s your new go-to when you crave rich, fudgy brownies without any chocolate bars or dairy in sight. I promise once you try them, you’ll keep coming back to this recipe for its ease, taste, and pure cocoa magic. So grab your mixing bowl and get baking — you’re just a few steps away from brownie bliss!
PrintVegan Cocoa Powder Brownies (No Chocolate) Recipe
These Vegan Cocoa Powder Brownies are a deliciously fudgy treat made without any chocolate, using rich cocoa powder and dairy-free ingredients. Perfect for a vegan lifestyle, they have a dense texture and intense chocolate flavor, with optional dairy-free chocolate chips adding an extra indulgence. Baked to perfection and chilled to set, these brownies are ideal for sharing and satisfy any chocolate craving without compromising on vegan principles.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes (plus 2 hours chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Dry Ingredients
- 160 g Plain/all-purpose flour (1 cup + 2 tablespoons)
- 80 g Unsweetened cocoa powder (⅔ cup)
- 250 g Caster sugar (1¼ cups)
- 1 teaspoon Baking powder
Wet Ingredients
- 120 g Vegan margarine, melted (½ cup)
- 160 ml Unsweetened soy milk (½ cup + 2 tablespoons)
- 1 teaspoon Vanilla extract
Optional
- 100 g Dairy-free chocolate chips (around ⅔ cup)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F). If using a fan or convection oven, set it to 160°C (325°F). Line an 8×10-inch baking tin with baking paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the plain/all-purpose flour, unsweetened cocoa powder, caster sugar, and baking powder. Stir these dry ingredients together until evenly mixed.
- Add Wet Ingredients: Pour the melted vegan margarine, unsweetened soy milk, and vanilla extract into the dry ingredients. Mix thoroughly until you get a smooth, thick batter; it will be quite dense compared to normal cake batter.
- Fold in Chocolate Chips: Gently fold in most of the dairy-free chocolate chips to the batter, reserving a few to sprinkle on top of the brownies before baking. This gives bursts of melted chocolate throughout.
- Transfer to Tin: Spread the thick batter evenly into the prepared baking tin. Smooth the top and then sprinkle the reserved chocolate chips evenly over the surface for an attractive finish.
- Bake: Place the tin in the preheated oven and bake for 22 minutes. The brownies may appear slightly under-baked in the middle when you take them out, but they will firm up as they cool.
- Cool and Set: Allow the brownies to cool in the tin for about 30 minutes. Then transfer to the fridge and chill for 2 hours to let them set firm, making slicing easier and ensuring a perfect fudgy texture.
- Serve: Once fully chilled, remove the brownies from the tin, cut into 12 squares, and enjoy your rich vegan cocoa powder brownies!
Notes
- For best results, use dairy-free margarine and soy milk to keep the recipe completely vegan.
- Do not overbake; the slightly soft center after baking ensures a fudgy texture once chilled.
- Feel free to substitute soy milk with any other plant-based milk such as almond or oat milk.
- Adding the optional dairy-free chocolate chips enhances the chocolate flavor, but you can omit them if preferred.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
