4 Delicious Vegan Brownie Variations

What's the difference between chocolate cake and brownies? It's certainly a science, and many would probably cite the square shape as the answer. However, as with other classic baked goods, consistency is crucial for us. A good brownie has to be nice and moist on the inside and taste intensely of chocolate, or as Americans say, fudgy. This means less flour and instead applesauce, vegetable oil and melted dark chocolate. It's also practical that brownies should spend less time in the oven. Therefore, the preparation time is relatively short (if the desire for something chocolatey-sweet is likely urgent).

You don't need much for the basic dough, so it's a good idea to spice it up with a few extras to suit your mood. Of course, there are thousands of ways you can do this. Nevertheless, in addition to the recipe for the basic dough, we'll give you four more ideas that won over the whole office. Of course, we must remember the sweet and salty counterpart, which combines perfectly with a creamy buttercream – the result: Salted Caramel Butter Cream Brownies. We continue with Cherry & Almond Brownies for all those who love the combination of chocolate and fruit. We also have another composition for this preference but with a cheesecake twist: the Cheesecake & Jam version. Brownies are also a great party favor (because they fit better on the hand than regular chocolate cake). That's why we're also providing you with a recipe for vegan birthday brownies – a delicious combination of brownies and cookies – which you can, of course, also enjoy outside of birthdays.

Now, you're probably wondering which version to try first, but don't worry: there are sure to be plenty of situations and occasions in your life where chocolatey, moist brownies are needed. And by the way, if you have a few extra minutes, you can also make our sweet skewers with vegan brownies & berries from your finished product.

R569 Vegan Pumpkin Brownies

4 Ideas for Vegan Brownies

1 baking dish (20 x 25 cm)
20–30 minutes (+ 30 minutes baking time)


For the basic dough:

  • 200 g (1.5 cups) flour
  • 200 g (1 cup) sugar
  • 50 g (1.75 oz) unsweetened cocoa powder
  • 200 g (7 oz) vegan dark chocolate (melted)
  • 100 g (3.5 oz) applesauce
  • 100 ml (0.5 cup) vegetable oil
  • 200 ml (1 cup) plant-based milk

For the salted caramel buttercream brownies:

  • 1x basic brownie batter
  • approx. 75 g (2.66 oz) vegan caramel biscuits
  • approx. 150 g (1.3 stick) soft vegan butter
  • powdered sugar
  • vegan caramel sauce
  • sea salt flakes

For the cheesecake & jam brownies:

  • 1x basic brownie batter
  • 150 g (5.25 oz) vegan cream cheese
  • 75 g (2.66 oz) vegan skyr
  • 20 g (1 tbsp) sugar
  • 10 g (0.33 oz) cornflour
  • 2 tsp lemon juice
  • 1 lemon (zest)
  • jam of your choice

For the Birthday Brookies:

  • 1x basic brownie batter
  • 200 g (1.5 cup) flour
  • 80 g (0.33 oz) sugar
  • 125 g (1 stick) vegan butter
  • 1.5 tsp vanilla sugar
  • 1 tsp baking powder
  • 1 pinch of salt
  • 2 tbsp applesauce
  • vegan sprinkles

For the cherry almond brownies:

  • 1x basic brownie batter
  • approx. 50 g (0.75 oz) chopped almonds
  • approx. 200 g (7 oz) cherries from the jar (with liquid)
  • powdered sugar
  • sliced almonds


  1. For the basic dough, mix flour, sugar and cocoa powder in a bowl. Add the melted chocolate, apple sauce, oil and plant-based milk, stir well and pour into a greased tin (20 x 25 centimeters). Bake at 180° C / 355 °F (convection heat) for 25–30 minutes.

  2. For the cherry almond brownies, prepare the basic brownie batter and add chopped almonds and drained cherries to the batter. Save the liquid for later. Then, bake the brownies as instructed. Mix some of the cherry juice with powdered sugar for the glaze and spread over the cooled brownies. Sprinkle with sliced almonds.

  3. For the birthday brookies, mix flour, sugar, vegan butter, vanilla sugar, baking powder, salt and apple sauce in a bowl until you can form a large ball for the cookie dough. Mix in the vegan sprinkles, too. Spread the cookie dough over the brownie dough „in shreds.“ Then, bake as indicated.

  4. For the cheesecake & jam brownies, mix all the ingredients for the vegan cheesecake cream. Spread the base batter and the cheesecake cream alternately in large blobs in the baking tin and draw swirls through the batter with a spoon to combine the two. Finally, add the jam to the top of the batter and swirl it in, too. Then, bake as directed.

  5. For the salted caramel buttercream brownies, crush the caramel cookies with your hands and stir into the basic batter. Then, bake as directed. In the meantime, beat the soft vegan butter with powdered sugar and vegan caramel sauce. Sprinkle over the flaky sea salt.

R875 4 Delicious Vegan Brownie Variations
R875 4 Delicious Vegan Brownie Variations
R875 4 Delicious Vegan Brownie Variations
R875 4 Delicious Vegan Brownie Variations

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