Vegan Cocoa Brownie Squares are one of those recipes that instantly wraps you in a sense of comfort. My story with them began in my grandmother’s kitchen. It was fall, and the scent of cocoa and warm vanilla filled the room as she mixed batter with nothing but a wooden spoon and intuition. That moment of joy stuck with me, just like the soft, chewy brownies she baked from scratch. Years later, after cooking in diners, street stalls, and cafés across different countries, I found myself craving that simple, nostalgic dessert. I created this version to share with you, not only for the taste but because it’s that easy, foolproof, and soul-satisfying.
Whether you’re a seasoned home baker or just pulling out your mixing bowl for the first time, these brownies have something magical about them. They require simple pantry ingredients, come together quickly, and deliver rich, chocolatey goodness every single time. No eggs, no dairy, no stress. Just perfect Vegan Cocoa Brownie Squares, ready for cozy evenings, weekend baking, or sweet cravings that strike out of nowhere.
And if you’re in the mood for more sweet baking joy, you’ll also love recipes like Pumpkin Hummus with Pita Chips or the ever-popular Healthy Pumpkin Donut Holes.
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Vegan Cocoa Brownie Squares
- Total Time: 40 minutes
- Yield: 16 squares
- Diet: Vegan
Description
Chewy, rich, and completely dairy-free, these brownie squares deliver that nostalgic chocolate flavor in a simple, satisfying bake, no eggs or stress required.
Ingredients
- 1 cup all-purpose flour (or gluten-free blend)
- ¾ cup unsweetened cocoa powder
- 1 ¼ cups organic cane sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ¾ cup unsweetened almond milk (or oat milk)
- ½ cup neutral oil (such as avocado or sunflower oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ½ cup dairy-free dark chocolate chips or chunks
- Optional: ¼ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine almond milk, oil, vinegar, and vanilla extract. Stir until smooth.
- Pour wet mixture into dry ingredients and mix until just combined. Fold in chocolate chips and optional nuts.
- Spread batter evenly in prepared pan. Bake for 28–32 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely in pan. Lift out using parchment overhang and slice into 16 squares.
Notes
Use high-quality cocoa for deeper flavor. Don’t overbake—brownies will set as they cool. Chill slightly before slicing for clean edges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
What You’ll Need: Simple Ingredients for Big Flavor
You don’t need fancy chocolate or rare ingredients to make these chewy brownie squares. In fact, you likely have most of this on hand:
- 1 cup all-purpose flour (or gluten-free blend)
- ¾ cup unsweetened cocoa powder
- 1 ¼ cups organic cane sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ¾ cup unsweetened almond milk (or oat milk)
- ½ cup neutral oil (such as avocado or sunflower oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ½ cup dairy-free dark chocolate chips or chunks
- Optional: ¼ cup chopped walnuts or pecans
These ingredients are pantry staples, and you’ll find similar ones in Banana Chocolate Chip Pumpkin Bread or Pumpkin S’mores Cookies, two seasonal favorites that also deliver rich, indulgent flavor with wholesome ingredients.
How to Make Vegan Cocoa Brownie Squares: Step-by-Step
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. Leave a bit of overhang on the sides, this will make lifting and cutting your brownies much easier later.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- flour
- cocoa powder
- sugar
- baking powder
- baking soda
- salt
This base creates the perfect dry mix for a soft, chewy texture with just enough rise.
3. Combine Wet Ingredients
In another bowl or measuring jug, mix:
- almond milk
- oil
- vinegar
- vanilla extract
Stir until everything is smooth and well combined. The vinegar helps activate the baking soda, creating a slight rise and a tender crumb.
4. Combine and Fold
Pour the wet ingredients into the dry mixture. Stir until just combined—don’t overmix. Gently fold in chocolate chips and nuts, if using.
5. Bake
Spread the batter evenly into your prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool and Slice
Let the brownies cool completely in the pan. Once cooled, use the parchment overhang to lift them out. Cut into 16 squares and serve.
For more no-fuss baking inspiration, try Apple Cinnamon Bread or the ultra-cozy Sweet Sourdough Pumpkin Bread.
Tips for Perfect Brownies Every Time
- Don’t overbake: These brownies will continue to firm up as they cool. Take them out when the center looks set but still slightly soft.
- Use quality cocoa: The better the cocoa, the richer the flavor. Go for unsweetened and dark if possible.
- Cool completely: The texture improves after cooling. For clean cuts, chill slightly before slicing.
- Metal pan over glass: A metal baking dish gives better edge texture and even heat.
Need more reliable tricks for consistent results? Check out our method-driven treats like Cookie Croissants
Variations to Try
These brownies are perfect as-is, but you can make them your own:
1. Gluten-Free Brownie Squares
Swap the all-purpose flour for a 1:1 gluten-free blend. Oat flour works too, though results will be softer.
2. Streusel-Topped Brownies
Mix together ¼ cup rolled oats, 2 tbsp brown sugar, 2 tbsp vegan butter, and a pinch of cinnamon. Sprinkle over batter before baking.
3. Raspberry Swirl
Add 3 tbsp raspberry jam in small dollops over the batter, then swirl with a butter knife.
4. Nut-Free
Skip the nuts and check that your chocolate chips are allergen-safe.
5. Mini Brownie Bites
Spoon batter into mini muffin tins and bake for 12–14 minutes for bite-sized treats.
You’ll find this kind of creative flexibility in recipes like Zucchini Brownies and Giant Peanut Butter Rice Cake, both great for customizing your sweets.
Serving Ideas
These squares are delightful on their own, but even better with:
- Dairy-free ice cream: Vanilla, coffee, or coconut-based pair perfectly.
- Fresh fruit: Raspberries, strawberries, or a slice of pear add contrast.
- Drizzle of almond butter or tahini: For a nutty edge.
- Dusting of powdered sugar or cocoa: Simple and elegant presentation.
For a full dessert board, place these next to Cranberry Brie Puff Pastry Bites and Apple Pumpkin Streusel Muffins.
Storage Instructions
- Room temperature: Store in an airtight container up to 3 days. A slice of bread in the container helps maintain moisture.
- Fridge: Keeps for 5–7 days. Let them come to room temp before serving for best texture.
- Freezer: Wrap each square individually and freeze up to 2 months. Thaw at room temp or microwave for 10–15 seconds.
Planning to bake ahead? These freeze-and-reheat easily, just like our Pumpkin Bread with Cream Cheese or Strawberry Danish.
Frequently Asked Questions
How can I make these brownies fudgier?
Reduce flour by 2 tablespoons and add an extra tablespoon of oil. Don’t overbake.
Can I use coconut oil?
Yes! Melt and cool it first. Just note it may firm up more at room temp.
Why is vinegar used?
It reacts with baking soda to help the brownies rise and stay tender.
How do I get clean slices?
Chill the brownies for 30 minutes after cooling, then slice with a warm, sharp knife.
Final Thoughts
These Vegan Cocoa Brownie Squares deliver everything you want in a homemade treat, crackly tops, gooey centers, and deep cocoa flavor. They’re simple enough for everyday baking yet special enough to share. Whether it’s your first time baking or your hundredth tray of brownies, this recipe is one that always satisfies. Keep it handy, experiment with your own twist, and don’t forget to make a double batch, they disappear fast.