Vegan brownies make sweet snacking healthier

Would you believe me if I said a healthy brownie existed? If cutting out sweets was not on your 2024 bingo card, then you’ve come to the right place.

If you love a post-dinner sweet treat or a late night snack, these brownies from inRegister food columnist Aimee Broussard will have you dreaming of chocolate before the sun even sets. The best part? They are dairy-free and vegan. Indulge in the fudgy goodness without regret with these Vegan Chocolate Brownies.

Vegan Chocolate Brownies

2 cups all-purpose flour
2 cups sugar
¾ cup quality unsweetened cocoa powder, sifted
1 tsp. baking powder
¾ tsp. salt
1 cup hot coffee (medium roast) *see note
½ cup vegetable oil
2 tsp. vanilla extract
Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick baking spray. Line bottom with parchment paper.
Whisk flour, sugar, cocoa powder, baking powder and salt together in a large bowl until combined. Add coffee, vegetable oil and vanilla. Mix until well combined. Spread batter evenly in prepared baking dish.
Bake until top is no longer shiny and center is no longer wet and giggly, about 30 minutes. Allow brownies to cool for at least 10 minutes before cutting into squares.
*Hot water can be used in place of the hot coffee. Coffee adds a richness to the brownies that make them truly indulgent.
Makes 12 brownies.

Aimee Broussard is a Southern food blogger and award-winning cookbook author. Seen on QVC, Rachael Ray and more, she is a self-proclaimed accidental entrepreneur with a penchant for porches and sweet hospitality. Find her online at