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Oh-So-Simple Brownie Recipe 🎂 with Almond Milk Substitute

Yields4 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins

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.

brownies with almond milk

 140 g plain all-purpose flour
 20 g cocoa powder
 200 g caster sugar
 80 ml vegetable oil
 1 tsp vanilla extract
 200 g dark chocolate, melted and cooled slightly
 240 ml almond milk

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!

Nutrition Facts

Servings 0