Homemade almond milk is the best substitute because its texture is the most similar to cow’s milk. This means you should get the same results and don’t have to tweak the recipe. It’s also the most suitable alternative for lattes and other milk coffees, as almost milk can with withstand high temperatures from steaming without producing a burnt taste.
Preheat the oven to 160°C and line the baking tin with baking paper (or apply a thin coating of oil if you don’t have any baking paper).
Mix together flour, cocoa powder and sugar. Whisk gently until well-combined
Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth.
Transfer the brownie mix to a baking tin and bake for 25 to 30 minutes, depending on how “fudgy” you want the brownies to be. Do not overbake the brownies as they will become too dry and sponge-like – not how you want brownies to be!