The best brownies I’ve ever eaten

I’ve only ever made brownies out of a box and they were always non-vegan. This is the first time I’ve ever made brownies from scratch and they turned out so much better than I expected! Everyone loved them. They were the perfect amount of light and moist. I’ve been dreaming about them ever since the last crumb left the plate. They were so easy to make, too!

My brother, Robert, found a vegan recipe on Urbanite and asked that I make them. I love to bake and I’d been wanting to make vegan brownies for a while now so I gave them a try. I’m so glad I did! All you do is add the dry ingredients, mix, add the wet ingredients, mix, pour into a pan, bake, and eat! I wanted to make them as tasty as possible so I topped it with a chocolate “mousse” that I had bookmarked for a while from Cafe Fernando.

I had to double the recipe to make enough and the next time I think I’ll actually triple it. The original recipe calls for nuts and chocolate chips which I optioned out this time around because I was worried they wouldn’t turn out. Looks like there was nothing to worry about. I’ve posted the recipe for the way I made the brownies below.


2 cups all-purpose flour
1 cup cocoa powder
1 cup powdered sugar
2 teaspoons baking soda
1 teaspoon salt
10 tablespoons olive oil
2 cups rice milk
2 tablespoons lemon juice

In a large bowl, add all of the dry ingredients and mix. Add the oil, rice milk, and lemon juice and mix again. When everything has blended completely, pour into your greased (I used olive oil to coat the bottom) baking pan (my pan was 9.5x13in), and bake at 350°F/180°C for 20-25 minutes. Check the center with a skewer; when it comes out clean, your brownies are ready. Let them cool for about 10 minutes and they’re ready to eat!

For the topping, mine didn’t quite turn out and I ended up having to refrigerate the mixture for a few hours. Next time I’ll use my go-to simple recipe or re-attempt the delicious looking Cafe Fernando recipe. For my simple chocolate mousse, melt a dark chocolate bar in a small pan on the stove. If there’s no added sugar in the bar then add a spoon or two of sugar, otherwise definitely do not add any more sugar or it’ll be way too sweet! Add a bit of rice milk. When the mixture has thickened and looks a bit like pudding, let it cool. Refrigerate and it’ll be ready in about five hours or so. I’ll have to make an actual recipe for this chocolate topping soon!

Maybe it was a bad idea putting these brownie photos on here… Now every time I look at my blog I’ll want some! These may have to be in the plan to make in the next couple of days. If you make them, I hope they turn out just as tasty for you as they did for me. Enjoy!

  • Kayla @ Exquisite Banana

    Yes, it was a very bad idea you put these pictures on here. Did you just see my willpower go flying past you?? ;)

  • Alena

    WOW. Those look delicious. Even better is the minimal amount of ingredients!

  • Gabriella

    Oh dear, those look divine.
    No time to bake though!
    What to do?!?

  • Krystal/Village

    thooose look amazing!! i want to try! what is rice milk called here??? that’s the problem when i’m cooking, sometimes i can’t find the ingredients here!

  • Eva

    I’m so glad these made such a good impression on all of you. Trust me, they make the same impression in taste as they do in looks!

    Gabriella – Time is not an issue with these! I was shocked how quickly I made the mixture and even cleaned the few dishes there were!

    Krystal – Rice milk is called “reis-drink” or “reisgetränk” in German (at least the two different kinds I have at home right now have that name). I’ve found some in Coop, Migros, and a natural store we love Viva Natura. It’s surprisingly (and luckily for me) available everywhere!

  • chasing heartbeats

    These look and sound SO good! I am tackling some brownies when we have cake and coffee with the in-laws this weekend and might have to use your recipe!

  • Ashley

    These look awesome, makes me miss flour.

  • Justine

    oh-my-gosh — totally bookmarking this recipe. that looks soooo deeeeelish!

  • kimia kline

    YUM. cant wait to make these!

  • Misty :)

    Wow! These brownies look absolutely delicious!!! And it appears to be fairly simple to make. Especially compared to the ones I’m used to making from scratch!! I think the next time I make brownies, these are going to be the next one I make!! Thanks for explaining the topping too!! This just looks absolutely delicous!!

  • Haylee

    Shoot ignore that last comment! haha what I meant to say was: Oh my gosh Eva these look absolutely incredible! Would almond milk work just as well, do you know? I don’t have any rice milk on hand and I want to make some of these today. Thanks for posting the recipe!

  • Eva

    It’s awesome to see that so many of you love these brownies (at least the look of them) as much as I do! Please do let me know if you make them and how they turn out!

    Haylee – You most definitely can use almond milk! The original recipe called for buttermilk and for the vegan version you can use whatever type of non-dairy milk you’d like. I always use rice milk so that’s what I chose, but I’m sure soy milk, almond milk, hemp milk, etc. would all work just fine! Happy baking! : )

  • Harumi

    Grrr! Wish I’d seen this when I was on a brownie rampage the other day! I made some but they werent quite as good as I’d hoped…I’m really trying to cut sugar and oil in my baking because I want to be able to eat treats without getting chubby!! Vegans gotta stay lookin’ good ;)

  • Patri

    Terrific!! :)~~~~ Thanks for sharing the recipe ;)

  • Julie Shah Lamba

    These look delicious! I have only ever made vegan brownies out of a book (Cherrybrook Kitchen – which are pretty delicious), but I am so excited to try these! Love the photo with the ingredients – makes it seem so simple. Why would we return to box mix?

  • …dina

    Just popped mine in the oven! I added walnuts to them :)

  • Taylor

    Hey. These look great! I just want to point out, though, that one should be weary of flour and powdered sugar. Both ingredients use dead animal bones (bone char) to filter both ingredients. Of course, the use of those ingredients is up to the discretion of the vegan. =] Have a good day!