Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you’ll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too! Give healthy vegan brownies a try.
Vegan Brownies!!!! These are very gooey, which is a good thing in my book. However, if you want your brownies a little more solid you’ll need to cook them longer than the recommended time. Great for people with egg or dairy allergies too!
These are the real deal vegan brownies
NO black beans, flax meal, coconut flour, tofu, dates
While I do love brownie recipes that contain the ingredients listed above, and while my Sweet Potato Brownies are super popular with readers, sometimes what you’re craving is a basic homemade brownie recipe with simple ingredients and nothing you’d need to order on Amazon or make a special trip out to Whole Foods to find. Sometimes what you’re craving are the brownies you remember from childhood, just with better-for-you ingredients so you can indulge more often.
Vegan Brownies Gluten Free
Gluten Free Vegan Brownies (V+GF): a one bowl recipe for the best gluten-free vegan brownies made with simple, whole ingredients. Vegan, Gluten Free, One Bowl.
Make those brownies for every occasion. Think: birthday parties, picnics, brunches, the first day of school, Netflix-marathons, just cause, bad day pick me up.
Make them gluten-free.
Sleepless so you can bake more.
- Bake one batch of these gluten-free vegan brownies.
- Whip up a big bowl of coconut whip.
- Make some homemade chocolate shell (recipe coming soon).
- Get into cozy jammies, grab a good book or two.
- Slice brownies, top with a HUGE dollop of coconut whip and drizzle with a homemade chocolate shell.
- Bask in 100% chocolate bliss.
Fudgy Vegan Brownies
Insanely fudgy vegan brownie cookies that are tender on the inside, crisp on the outside, and reminiscent of a brownie! Just 10 ingredients required for these naturally sweetened gluten- and grain-free treats!
- 1 heaping cup almond flour
- 1/2 cup vegan dark chocolate
- 1/4 cup 1/4 cup walnuts (optional)
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup coconut sugar
- 4 large medjool dates (pitted and chopped // if dry, soak in warm water for 20 minutes and then drain)
- 1/3 cup aquafaba (the brine/liquid in a can of chickpeas)
- 3 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- In a large mixing bowl, stir together almond flour, half of the dark chocolate chips, walnuts (optional), cocoa powder, baking powder, sea salt, and coconut sugar. Add in chopped dates and use a whisk to combine / break up dates into the mixture. Set aside.
- In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (To see aquafaba whipped, check out this Guide to Aquafaba Video.)
- To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine. Then melt the remaining half of the dark chocolate chips in the microwave or over a double boiler and add to the aquafaba. Fold/stir to combine (see photo).
- Add wet ingredients to dry ingredients and mix until well combined. You should have a semi-tacky dough. Loosely cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Scoop out roughly 1 1/2-Tablespoon amounts of dough (I like this scoop) and place on baking sheet with about a 1-inch gap between each cookie to allow for spreading. Gently press down with the palm of the hand to form small discs (see photo). Optional: Top with a few more chocolate chips and walnuts.
- Bake for 14-17 minutes or until puffy and the top no longer feels wet – they should appear mostly dry. Remove from oven and let cool 5-10 minutes. Then carefully loosen with a spatula and set on a wire rack or plate to cool.
- Enjoy immediately or let cool. Store completely cooled leftovers in a sealed container at room temperature up to 3 days, in the refrigerator for 4-5 days, or in the freezer for 1 month. These are insanely delicious as is or when warm and dipped in almond milk or hot chocolate!
Vegan Brownies Coconut Oil:
- 4 ounces (113 grams) bittersweet chocolate
- A cup (209 grams) virgin coconut oil, measured solid
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (96 grams) all-purpose flour
- 1 cup (80 grams) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.
- In a large heat-safe bowl combine the chocolate and coconut oil and microwave in 30-second bursts until melted and smooth. Let cool slightly before adding in the granulated sugar, brown sugar, eggs and yolk, and vanilla. Add the flour, cocoa powder, salt, and baking soda and stir until just combined. Pour the batter into the prepared baking pan and bake for about 35 minutes or until the brownies are set but moist crumbs are still attached when inserting a toothpick.
- Let cool completely before cutting into squares and serving. These are very moist brownies, they may be easier to cut chilled. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Healthy Vegan Brownies:
- 1/2 cup (1 stick) non-dairy butter (such as Earth Balance)
- 3/4 cup natural cane or granulated sugar
- 2 large flax eggs
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup dutch-process cocoa powder
- 3/4 cup unbleached all-purpose flour
- Optional Add-Ins: 1/3 cup walnuts, hazelnuts or chocolate chips
- Preheat oven to 350 degrees F (176 C) and spray 7-8 standard-sized muffin tins with cooking spray. Alternatively, fit each with a paper liner.
- Prepare flax eggs in a small bowl and let rest for 5 minutes.
- Place butter in a large mixing bowl and melt in the microwave. Then stir in the flax egg, sugar, vanilla, baking powder, salt, and cocoa powder. Whisk to combine. Lastly, add the flour, then fold in any mix-ins – chocolate chips or walnuts would be excellent here.
- Scoop batter evenly into 7-8 muffin tins until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will get crumbly. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
- Store in an airtight container to keep fresh for a couple days. Freeze for long-term storage.
Rather than trying your hand in vegan brownies mix and all buying the ready made packets from the market, try baking some above mentioned easy healthy vegan brownies recipes that you can cook easily.