Go Back
+ servings
Stack of three healthy vegan brownies.
Print Recipe
5 from 5 votes

Healthy Vegan Brownies

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 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: healthy vegan brownies, low calorie vegan brownies
Servings: 9
Calories: 126kcal
Author: Alison Corey


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


  • 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.



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. 


Calories: 126kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 214mg | Potassium: 189mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg