Healthy Vegan Brownies

4.91 from 10 votes

These healthy vegan brownies will satisfy your sweet tooth without the guilt. They are low calorie, refined sugar free and oil-free yet still chewy, thick, gooey, and fudgy!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 126kcal

Author: Alison Corey

Ingredients

4 tablespoon ground flax
⅔ cup warm water
1 cup date sugar or coconut sugar
1 cup cacao powder
½ cup white whole wheat flour
½ teaspoon salt
1 teaspoon baking powder
½ cup unsweetened applesauce or pumpkin puree
1 teaspoon vanilla extract
¼ cup unsweetened almond milk optional

Instructions

Preheat oven to 325 F. Combine ground flax and warm water in a small bowl. Set aside for 15 minutes.
While flax egg sets, combine dry ingredients (date sugar, cacao powder, white whole wheat flour, baking powder, and salt) in a medium mixing bowl.
Make a well in the center of the dry ingredients. Add the wet ingredients (flax egg, applesauce/or pumpkin puree, and vanilla extract) to the dry ingredients. Stirring until combined. If the batter seems too dry add ¼ cup of unsweetened almond milk.
Pour batter into an 8x8 pan lined with parchment paper. Spread evenly.
Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool completely before removing from the pan and cutting into squares.

Video

Notes

Tips for Making the Best Brownies

Use organic whole food ingredients whenever possible.
Mix the ground flax with warm water and set aside for at least 15 minutes or until flax and water begins to thicken into an egg like consistency.
Mix dry and wet ingredients in separate bowls before combining.
Line your baking pan with parchment paper. This eliminates the need to grease the pan and will allow you to remove your brownies from the pan with ease.
Allow to cool completely before cutting.

Store and Keep: Allow the brownies to cool to room temperature before transferring to an airtight container. They will keep at room temperature for up to 4 days, or store in the refrigerator for up to 7 days.

Gluten-Free: Use ¼ cup of almond flour, and ¼ cup of oat flour, or ½ a cup of 1:1 gluten-free flour blend.

Nutrition