Vegan Chocolate Fudge Brownies

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Decadent vegan brownies rich with cocoa and smooth coconut oil. This American-inspired vegan recipe (dairy-free), ready in about 38 minutes, layers all-purpose flour, unsweetened cocoa powder, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 28 min Serves 16 American cuisine 150 cal/serving

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Ingredients

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup, melted coconut oil
1 cup, packed brown sugar
1 tsp vanilla extract
1/2 cup unsweetened almond milk
1 tbsp apple cider vinegar
1/2 cup dairy-free chocolate chips
1/3 cup (optional) chopped walnuts

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Instructions

Step 1: Preheat oven to 350°F. In a medium bowl, whisk 1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt.
Step 2: In a large bowl, whisk 1/2 cup melted coconut oil with 1 cup packed brown sugar until smooth. Add 1 tsp vanilla extract, 1/2 cup unsweetened almond milk, and 1 tbsp apple cider vinegar, whisking to combine.
Step 3: Gradually add dry ingredients to wet, stirring until just combined. Fold in 1/2 cup dairy-free chocolate chips and 1/3 cup chopped walnuts if using.
Step 4: Pour batter into a greased 8x8-inch square pan and smooth the top. Bake for 25-28 minutes until a toothpick inserted comes out with moist crumbs. Cool completely before slicing into 16 squares.