Vegan 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.
