Fudgy Brownies without Eggs or Milk

4.34 from 3 votes

These chewy, gooey brownies are so delicious and chocolaty that you would never know they didn't contain milk, butter, or eggs.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 548kcal

Mix the dry ingredients together in a bowl
Add the almond milk, oil, & vanilla with the dry ingredients and mix well. Fold in the chocolate chips.
Spread the mixture into an 8x8 pan that's either lined with parchment paper or sprayed with a non-stick spray
Bake at 350 degrees for 30-40 minutes

Mix the sugar, cornstarch, cocoa and salt together in a saucepan.
Whisk the water into the sugar mixture.
Heat over medium heat until boiling, whisking constantly, and then for 1-2 minutes beyond that. Do not boil for too long or it will get too thick.
Remove from heat and add the oil and vanilla and mix well. Spread over the brownies and enjoy!

For the best flavor and color, use a good-quality unsweetened cocoa powder.
Line your pan with parchment and let the brownies cool completely before cutting so they stay fudgy and hold their shape.
Start checking doneness a few minutes early; a toothpick should come out with moist crumbs, not wet batter.
To make them gluten-free, try a 1:1 gluten-free baking blend in place of the all-purpose flour and avoid overbaking.
For the frosting, whisk constantly as it cooks so it thickens smoothly without lumps, and let it cool slightly before spreading over the brownies.