You know what hits the spot absolutely every single time? Brownies. They are the great dessert fail-me-not. These super fudgy, melt-in-your-mouth, and outrageously chocolaty Vegan Brownies are THE brownie of the moment. They’re made without butter or eggs and contain a number of healthy ingredients, but they taste so sublimely rich, even non-vegans will find themselves polishing every crumb from the plate!
Of all of the healthy desserts in my recipe index (not to mention my cookbook collection and the internet at large), brownies are the sweet treat I bake most.
My style of craving dessert is such that, when I want a brownie, I wanted it 10 minutes ago. The fact that a pan of brownies can be in my oven 15 minutes from any given moment is certainly a heavy contributor towards their “most baked” ranking.
Of course, the whole messy/gooey/chocolaty thing brownies have going for them certainly adds to their appeal!
This healthy vegan brownie recipe was originally concepted as a mix between my favorite brownie recipe of all time (which debuts in my upcoming cookbook!), and my ever-reliable, always delectable One-Bowl Brownies.
I decided to see if I could develop a one-bowl brownie recipe that was still fudgy and rich likes these two favorites but that didn’t call for any dairy (i.e. milk or butter) or eggs.
I also wanted the recipe to be healthy, and it needed to be quick and easy to whip up. (I love these Sweet Potato Brownies, for example, but they do take some extra effort.)
Ta-da! These vegan brownies are THE ONE. They turned out to be some of the most scrumptious and easiest brownies I’ve ever baked.
In the event that you find yourself out of milk or eggs, if you are in a hurry and need a brownie pronto (who doesn’t?), and of course if you happen to be vegan, now you have a stellar brownie recipe to match.
(To those of you needing a gluten free brownie or who don’t have any all-purpose flour on hand, check out my Paleo Brownies which are grain free, as well as these Avocado Brownies, which are made with almond flour.)
These brownies have very little flour and lots of cocoa powder, meaning they’re intensely chocolaty and will melt right in your mouth. If you are a fan of boxed brownies, which also use cocoa, you’ll adore this about them.
To those of you more in the fudgy/chewy brownie camp, I’ve got you. I added a hefty helping of chocolate chips to this recipe, giving them more oomph.
If you’ve only been making brownies from a mix until this point, I hope you’ll still give these homemade vegan brownies a try. They take very little time to stir together, only use one bowl (even some mixes need more!), and—this is coming from someone who fully admits to loving herself a boxed brownie—no store-bought box can compete with the brownies you bake from scratch.
Conclusion: you don’t need to search for a vegan brownies mix (or any other mix). Make this recipe instead!
Whether or not you are vegan, you’ll love this recipe’s simple ingredient lineup and the splendidly chocolaty results!
If you’ll excuse me, we have exactly one vegan brownie left in an undisclosed corner of the freezer, and I need to set it out for my after-dinner dessert…or (let’s be honest here), my afternoon snack!
If you try this recipe, please leave a comment to let me know how it turned out for you. Your comments and 5-star ratings are so important to my site, and they keep me going too.♥
Thick, fudgy vegan brownies that taste decadently chocolaty but use simple, healthy ingredients. Made without eggs or butter. Even non-vegans love these!
Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs 2 opposite sides like handles. Lightly coat the paper with non-stick spray. Set aside.
In a large mixing bowl, stir together the all-purpose flour, white whole wheat flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
Add the applesauce, coffee, canola oil, and vanilla. Whisk until smoothly combined. Fold in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top. Bake the brownies for 15 minutes, until the edges are set, the center looks slightly under baked, and a toothpick inserted in the center comes out without any wet batter clinging to it (a few moist crumbs are fine). Place the pan on a wire rack and let cool for at least 1 hour (these actually taste even better refrigerated overnight if you can stand the suspense). Lift onto a cutting board using the parchment handles. Slice and serve.
Course: Dessert
Keyword: best vegan brownies, brownies without egg, Easy Vegan Dessert, Healthy Brownie Recipe, Vegan Dessert
Amount per serving (1 brownie) — Calories: 139, Fat: 7g, Saturated Fat: 3g, Cholesterol: 1mg, Potassium: 130mg, Carbohydrates: 20g, Fiber: 2g, Sugar: 13g, Protein: 2g, Calcium: 37%, Iron: 1%
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