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These vegan brownies will change your mind about trying a healthier brownie option. This is a super moist and soft dessert with a secret ingredient and plenty of chocolaty goodness involved. These healthy brownies will satisfy any hankering or craving that your sweet tooth is begging for.
Fudgy Brownies
I love to focus on eating vegan and healthy when it comes to any recipe, including desserts, like these eggless Zucchini Brownies, these Sweet Potato Brownies, or these No-Bake Brownies. I haven’t found a recipe yet that couldn’t easily be made vegan and still taste just as delicious as the traditional version.
This time, when I set out to make a coconut flour brownie that tasted like the traditional fudgy brownies, I thought I had my hands full. However, it turned out to be easier than I expected.
I know, I know, you’ve probably been burned in the past with someone claiming they had fudgy vegan brownies without eggs. However, I’m serious about these being the best healthy brownies that I made so far. I am not one to sacrifice on taste when it comes to my food and I’m definitely picky when it comes to texture as well. So, believe me, when I say, these dairy-free brownies won’t be a disappointment to your taste buds.
Thousands of people on Instagram and Pinterest are raving about these vegan gluten free brownies, and I hope you’ll also give them a try.
The ‘Secret’ Ingredient!
As mentioned before, these vegan brownies contain a healthy secret ingredient. This secret ingredient won’t be very secret anymore as I will reveal it in a second, but I am sure you will never guess what it is. Most people might think I added black beans, but nope.
The secret main ingredient is peas! Yes, sweet peas, not sweet potatoes. You might ask why sweet peas – is this lady crazy or what?!
Well to be totally honest with you, I was going to make black bean brownies one day but noticed that I didn’t have black beans in my pantry, so I grabbed the peas and made sweet pea brownies.
Also, since I like to experiment in the kitchen, I thought, “ok let’s try it out, either this vegan brownie recipe will turn out into the best ever vegan brownies or the worst ones I ever made”, haha.
And I really don’t regret trying it out since the recipe turned out to be absolutely epic. The brownies are even more chocolaty than these Cheesecake Brownies.
How To Make Vegan Brownies?
Seriously, these healthy brownies are so easy and fast to make in 6 simple steps and require only a few ingredients.
- Add all dry ingredients to a big mixing bowl and stir until there are no clumps.
- Blend the sweet peas with all other wet ingredients in a blender.
- Pour the wet ingredients to the dry ingredients and stir with a spatula until the mixture is combined. But don’t over mix. If the batter is too thick, add a little plant-based milk. If it’s too runny, add about a tablespoon of coconut flour.
- Line a baking pan with parchment paper (with an overhang on all sides, for easy removal) or grease it with a little coconut oil. The size of my pan is 7 x 11 inches (18 x 28 cm).
- Bake in the oven at 390 degrees F (200 degrees C) for about 50 minutes. It can take longer, depending on your oven and the size of your pan, or until a toothpick, inserted into the center comes out almost clean (it can still be sticky but not wet). Check after 40 minutes with a toothpick. The brownies will still look slightly undercooked but don’t worry as they will firm up in the refrigerator.
- To make the chocolate glaze, simply add all ingredients to a small bowl and stir well with a whisk. Spread the chocolate cream on top of the brownies once cooled. Cut into bars with a large, sharp knife. Enjoy!
Vegan Chocolate Glaze
Well, these chocolate squares are already very chocolaty, but you can never have enough chocolate in your life, right? That’s why I topped these delicious fudgy brownies with a creamy chocolate spread which tastes like buttercream!
I made it with powdered peanut butter, cocoa powder, coconut oil, maple syrup, and water. It’s the vegan creme de la creme on top of these healthy brownies.
How To Store Brownies
Storing brownies is pretty straight forward. You’ve got a few options so you’re not limited. Also, they taste even better on day 2! Below are a few ways you can store these low calorie brownies.
On the counter – As long as your brownies are in an airtight container, they will do just fine either on the counter, in the pantry, or just in a cool, dark, place for a few days. If they’re somewhere too hot, condensation will build up and cause moisture, making them mold quicker. Therefore, I recommend storing them in the refrigerator.
In the fridge – If you want your brownies to keep a little longer, you can store them in an airtight container in the fridge. You may want to pull them out a few minutes before consuming, so they will be closer to room temp and easier to eat.
Can you freeze brownies? – You bet you can! It’s important that the brownies are in an airtight container when placed in the freezer. It’s also a great idea to separate them by wax paper, so they don’t freeze together. Let them come to room temperature on their own if possible – they have a better outcome going this route.
Helpful Tips and Variations
- How to cut brownies? – The best way to get a nice clean cut when slicing them up is by using a plastic knife. I know, it sounds crazy, but it works. If you don’t want to use plastic, you can use a serrated knife dipped in hot water.
- Skip the chocolate cream – Even though I recommend not skipping the cream, but if you prefer these gluten free brownies without the glaze, that’s perfectly fine. If you would like something to still go on the top, simply add some dairy-free chocolate chips.
- Coconut flour substitute – When it comes to this recipe, there truly is no equal when it comes to coconut flour. If you absolutely must, almond flour and other nut flours will be fine, but you’ll want to add at least a half cup more than you did with the coconut flour.
- Powdered peanut butter substitute – If you don’t want to use powdered peanut butter, or you’re having trouble finding it, you can use cocoa powder instead. You’ll just need to double the cocoa powder and nix the water or use regular peanut butter.
If you end up giving these healthy brownies a try, please leave a comment below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan – I love seeing those remakes!
If you love chocolate, you should definitely also try out these delicious vegan chocolate cake and brownie recipes:
- Chocolate Zucchini Cake
- Vegan Lava Cake
- Flourless Brownies
- Caramel Chocolate Brownies
- Vegan Chocolate Pie
Healthy Vegan Brownies
Ingredients
Dry ingredients:
- 3/4 cup (100 g) coconut sugar (*see notes)
- 1/2 cup + 1 tbsp (50 g) cocoa powder
- 1/4 cup (33 g) coconut flour (*see notes)
- 2 tbsp ground flax seeds OR chia seeds
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Wet ingredients:
- 2 15 oz cans (500 g) sweet peas drained and rinsed (*see notes)
- 1/3 cup (110 g) maple syrup (or any other liquid sweetener)
- 1/4 cup (60 ml) coconut milk canned
- 2 tbsp (28 g) coconut oil melted
- 2 tsp vanilla extract
Chocolate glaze:
- 3 1/2 tbsp (21 g) cocoa powder
- 3 tbsp (24 g) powdered peanut butter (*see notes)
- 1/4 cup (80 g) maple syrup
- 2 tbsp (28 g) coconut oil
- 1 tsp vanilla extract
- 1 tbsp of water
- A pinch of salt
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale.
- Add the dry ingredients to a big bowl and stir until there are no clumps.
- Blend the sweet peas with all other wet ingredients in your food processor or blender.
- Add the wet ingredients to the dry ingredients and stir until the mixture is combined. If the batter is too thick add a splash of plant-based milk. If it's too runny add a tbsp of coconut flour.
- Line a baking pan with parchment paper (with an overhang on all sides, for easy removal) or grease it with a little coconut oil. My pan measures 7 x 11 inches (18 x 28 cm).
- Bake in the oven at 390 degrees F (200 degrees C) for about 50 minutes (it can take longer, depending on your oven and the pan you use) or until a toothpick comes out almost clean (it can still be sticky but not wet). Check after 40 minutes with a toothpick. The brownies will still look slightly undercooked but don't worry as they will firm up in the refrigerator.
- To make the chocolate glaze, simply put all ingredients to a small bowl and stir well with a whisk. Spread the cream on top of the cooled brownies. Slice into squares with a large, sharp knife. Enjoy!
- They taste even better on day 2! Store them covered in the refrigerator for up to 5 days. You can freeze leftovers!
Notes
Video Of The Recipe
- You can use 1/2 cup (100 g) of brown sugar or any other granulated sweetener instead of coconut sugar.
- You shouldn't replace the coconut flour as it's unique and very absorbent. However, if you really want to use a different flour (like almond flour) then use at least 1/2 cup more of it but I highly recommend using coconut flour.
- I use this brand of peanut flour/powdered peanut butter. You can skip it and use 7 tbsp of cocoa powder and leave out the water (as the peanut flour absorbs a lot of liquid). Or use regular peanut butter.
- I am using canned sweet peas which are labeled as "sweet peas" but some brands might be labeled as "small/young peas".
- You can also skip the chocolate glaze and bake the brownies with dairy-free chocolate chips on top
- Recipe makes 12 brownies. Nutrition facts are for one brownie WITH the chocolate glaze.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
I’m so grateful I found this recipe! I had to use almond flour and followed the directions in the notes to add 1/2 cup more. Also, I accidentally only used 1 1/2 cans of sweet peas. I haven’t even made the frosting yet but the brownies turned out so great so far! On day 1, I do NOT taste the peas and neither did my mom. I’m looking forward to sharing it with my bf to see if he can taste the peas at all.
Yay, that sounds amazing! Thanks for sharing your subs with us. 🙂
Die Brownies sind göttlich genial,
Ich habe kleine Änderungen vorgenommen. Weniger Kokosöl, aufgetaute TK Erbsen roh statt aus der Dose und in der Glasur 60 g eingeweichte Cashewkerne statt Erdnussbutter.
Schmeckt so wie man sich Brownies wünscht.
Hammermäßig, danke fürs Rezept
Komisch, mein Kommentar hat sich verändert, teilweise Kauderwelsch….
Das klingt doch super! Ich freue mich, dass sie dir geschmeckt haben. 🙂
LG, Ela
Hi! Could you recommend a substitute for canned coconut milk? It’s really expensive where I live.
Hi Tess, you can use any other dairy-free milk, and just add 1 tablespoon more oil.
I made mine with Sweet Potatoes and added protein powder (soy isolate) and it was soooo gooooood!!! I’ll use this as a base recipe for other brownie recipes (the possibilities are endless!) I couldn’t be bothered making a glaze so I just topped it up with choco chips.
Happy to hear that, Mel! 🙂
I wonder if pigeon peas would work in lieu of the sweet peas….seeing that chick peas or black beans may be used.. It might remove some of the sweetness for those who find this recipe overly sweet. I am going to give the sweet pea version a go this afternoon. I have to go out and find “coconut flour first. I will let you know if it is a success.
It might work as well, Leslie. I hope you will like the brownies. 🙂
Hello Ela!
I did this recipe and it was amazing, thank you so much for sharing your talent. I found your blog because my baby has APLV and I can’t eat milk, eggs or soy, so you are saving me! I just want to thank you!
Blessings
I am glad you liked these brownies and I’m happy to hear that my recipes are helpful. 🙂
I made them last night and they were absolutely delicious. I used frozen peas, didnt cook it though. ALso used Raw cacao powder hence it was tasting bitter. Next time will adjust the sweetner. One question, can we use dessicated coconut powder instead of coconut flour? And in that case would we omit the oil completely?
Hello! I am so glad they turned out delicious. I am not sure if desiccated coconut powder would work. Coconut flour is mainly fiber and absorbs a lot of liquid which desiccated coconut powder won’t do, therefore, I wouldn’t recommend it for this recipe. 🙂
I made these today and they came out just PERFECT! <3 So fudgy, moist and chocolaty! Following some previous comments I added 150g of soaked dates+some leftover water to the wet mix instead of the syrup and used erythrol instead of the sugar. I imagine the texture would be slightly different with the syrup but it's still amazing, really. It's the best "bean based" brownie I've ever head!
Thank you Ela for yet another great recipe! 🙂
Yay! That makes me so happy, Sylwia! Thanks for your fantastic feedback. 🙂
Hi 😊
I don’t have Cocoa powder. I have organic raw cacao powder. Dies that work ? Thanks in advance
Hi! The taste is more bitter, so you might need to use more sweetener. 🙂
Thanks 😊. I Made then last night. I used frozen peas (cooked them and drained them ) you can’t Taste them at all ( My husband doesn’t like peas and he ate 2 big pieces and he did not even notice 😂) I used 1 cup of dates instead of coconut sugar … and for the glaze I used almond butter instead of the powdered peanut and omitted the water and follow the rest of the instructions but just used half of the ingredients.
Delicious 😋 thanks ela ❤️
Yay, that’s awesome! I am so glad they turned out delicious! So interesting that you used frozen peas. Thanks for sharing! 🙂
Hi Ela! I’m a huge fan of your blog and this recipe looks amazing. I can’t wait to try it. Unfortunately, in my country we don’t have sweet peas in the market, I’ve tried them abroad so I really know that we don’t have them. Could them be replaced for another pea? What would you recommend? Thank you 😍
Hi Carolina, you can use chickpeas or black beans. 🙂
I’ve turned into my family’s best cook overnight…thanks to you. This brownie tastes even better with time. I totally loved making these!!! and my husband couldn’t compliment me enough. Can’t take the credit though, these are incredible Michaela! Thank you so so much.
Fantastic.
Aww, that’s amazing! I am so glad these were a success! 🙂
Wow! Ich habe dein Rezept getestet und die Brownies schmecken echt so so gut! Man kann sie essen ohne ein schlechtes Gewissen zu haben ☺️
Freut mich sehr liebe Jacqueline. Danke für dein Feedback! 🙂
This recipe looks great! I have tried, without success, to find a converter online for using regular flour instead of gluten free. Do you know of any resource like that? Or would I use the same quantity of regular flour in place of the gluten free? I’d like to try your dessert recipes if I could only figure this out.
Thank you!
Hi Jess, if a recipe calls for oat flour or rice flour, you can, in most cases, use regular flour. However, coconut flour is totally different because it absorbs so much liquid. Please check the recipe notes for a sub. Hope this helps. 🙂
Can’t wait to try this recipe but wondering what I can sub for the coconut oil. Thanks.
You can use any other oil or use nut butter (but double the amount).
Question. Do the chia seeds need to be ground if you are using them in place of the flax?
Yes! 🙂
Hi Ela, these brownies look delicious however they are very heavy on sugar. What would you recommend to replace the coconut sugar and the sugar in the icing?
Thanks
Hi Julia, you can always use a sugar-free sweetener like Swerve (Erythritol). 🙂
We have a family member with a seed allergy, so I subbed the use of seeds for 1 egg (I know, not vegan) and they turned out just as good as the original, but with a crackly top like a classic brownie. I also use only 1/4c coconut sugar and 1/4c maple syrup and it is perfect.
Thanks for your feedback, Maria! 🙂
I know everyone has already said this but WHOAH! These brownies are shockingly good!! As we are in lock down over here, I had to make a few substitutions but they still worked brilliantly! I used 1 cup dates to replace both the coconut sugar and the maple syrup (as you suggested to a previous commenter) and I used 1/4 cup date paste to replace the maple syrup in the ganache (I also used 1.5 tbsp peanut butter instead of powder here). I also used psyllium husk instead of flax (as a 1:1 substitution). These brownies beat their black bean cousins hands down! I couldn’t taste the peas at all, and the brownies cooled fast and were pretty easy to handle (not at all crumbly). And, as you say, they’re even more delicious a day later (alas, there were only 3 left the following day…). Making this again for sure!! Thank you!
P.S. I forgot to say, I used frozen peas (petits pois), cooked as per the instructions on the bag instead of canned peas. Still awesome and no legume taste!
Wonderful! Thanks for sharing. 🙂
Wow, thanks so much for your awesome feedback, Aleks! I am so happy the brownies turned out incredible even though you made some changes!
Very helpful comment, thanks, I appreciate it. 🙂
My oldest son & his girlfriend have been dating for over a year. We’ve spent time with her parents but never a holiday… until this year’s Thanksgiving! Her dad can’t have any gluten so I scoured the web for a great dessert that everyone could enjoy, including him. This hit the nail on the head so hard! Thank you thank you! It was a huge success! I look forward to more of your posts to surprise them with.
Wow, that’s awesome! Thanks so much for your great feedback, Andrea. I am glad everyone enjoyed this recipe. ?
Hi Ela,
These brownies look insane. I am really looking forward to making the (:
I live outside the US and ‘coconut milk’ can mean a couple of things here. There is canned ‘coconut cream’, that is really fatty (usually the dense fatty part floats to the top of the can), and it’s used as a substitute for heavy cream in cakes many times. The milk is usually a more diluted kind of “coconut drink”, very similar to rice/oatmeal/soy milk. I am wondering which one you meant. Is there any way to know, according to the ingredients on the can?
Hey! It’s important that the coconut milk is not too watery (so definitely not the coconut drink), other than that you can use whatever you want. The higher the fat content, the better the taste. 🙂
These brownies look great but canned peas contain sugar and the recipe says refined sugar free. ????
Tried these out tonight – I tried using a blender for less mess but the pea mix turned out a bit stringy :/ Had some parts where the pea were tasteable in the brownies. Maybe will try blending everything in the food processor (i.e. adding dry to wet in the food processor). the edges turned out just like a brownie edge, though. SO Good. Husband wasn’t a fan of the taste,not sure why. He said the coconut was too strong and not chewy enough. Fudgy, maybe, but he likes more chewy (personal pref).
Will make again, can’t beat that higher protein for a brownie! I loved them with the ganashe but don’t think I would without it. I added a bit more maple syrup cause they weren’t sweet enough, batter wise, for my taste. Good work!
Thanks for your feedback, Emily! 🙂
Hi Ela,
LOVE your recipes. Love that so many of them are baby friendly too!
Quick question, could you use puréed pumpkin instead of peas? I’d love to use peas but I have some puréed pumpkin lying in my fridge that I’d love to use up, this recipe sounds perfect for that!
How much puréed pumpkin would I need? I have a regular sized can of it.
Also, would frozen peas work? If so, how many cups?
Thank you!
Hello! I think puréed pumpkin could work! I would use the whole can. Also, I never tried frozen peas, so I cannot tell you if it will work. 🙂
I should share my experience since it isn’t represented in these reviews – these brownies absolutely tasted like peas. That’s not an insult! They taste like the most chocolatey fudgy brownie peas, but the taste is still there. I thought maybe it was just me since I saw them get mixed in, but my bf and friends said there was something “off” and asked me what “crazy thing” I had included this time (I obviously love experimenting with these types of recipes! ????) I think it’s important to put this out there to prepare future makers of the recipe for the idea that their taste buds might pick up on that element like mine did!
Also, for the record, the frosting was delicious and everyone in my circle loved the sweet potato brownie recipe on this site!!
Hey Lex! Which kind of peas did you use? Canned sweet peas or frozen peas? I think this might make a difference. I made the recipe many times (since it’s my favorite!) and never tasted the peas, to be honest, and so many of my friends love them too. Also, the feedback on Instagram (where I have a huge following) and Pinterest have been nothing but positive.
I used canned peas and followed the recipe exactly! Who knows why the experience was different?!
(I love your site and appreciate your recipes very much! )
I used canned for mine and could taste it. I could taste the peas, but my friend couldn’t tell.
Happy to see your review, as I came to read the comments after making mine to see if anyone else had the same result. I also used canned sweet peas, drained and rinsed. I definitely taste the peas, to the point it was off putting for me. I opted to cover the top in mini chocolate chips instead of the ganache. I was not stingy with the chocolate, pretty much did a solid layer of chips….maybe the ganache helps mask it more? Tempted to add that in top of the chips lol
The ganache really does make a difference in my opinion, even though I do not taste the peas (even without it). Also, I recommend storing the brownies in the fridge for 1-2 days, then try them again, I am sure you won’t taste the peas at all. 🙂
Hi Ela.
This is my first comment in your blog.
When I found this recipe, first of all I was so surprised, ” brownie with sweet peas???” . But after that I remembered that in my country, we use sweet peas for desserts to make “anko” , sweet beans paste, so I said “why not!”.
So I made this today.
What a delicious brownie!!! Even there are no butter no chocolat, it is very moist. It is a real brownie!!!
Normally when I eat a brownie, it stay long time in my stomach but contrary this brownie digests very well.
My husband and my daughter really liked it and I am so happy to discover your blog and this wonderful recipe .
The next time when I make a brownie, it is surely with this recipe and also I will soon try your another recipe definitely.
Thank you so much Ela!
Hello Mei! Thank you so much for your amazing feedback. I am so happy that you and your family loved my brownies. And thanks for telling me about “anko”, I read it’s a dessert from Japan, that’s so interesting. Thank you once again for your great comment 🙂
Hello Ela
I just want to start by saying that I was never a vegan, and only until recently I basically ate what ever I wanted. But my health took a bit of a turn.. and now more then ever I really started to become aware of what I am puting in my body, not just to “eat” but to feed my body with nutritious foods. One day I found you on instagram and you just inspired me.. looking for something sweet but that could also be on the healthier side, I decided to make these brownies for my family and I. Everyone was alittle bit skeptical, not only did my family and I went for second but they were asking me to make more! Best brownies I have ever made.. thank you for showing me that being vegan is possible!!!!
Wow, your comment made me really happy, Ashley! Thanks so much for your incredible Feedback 🙂
Liebe Ela, das Rezept klingt so toll und ich würde es gerne ausprobieren. Jedoch frage ich mich was sweet peas sind? Junge Erbsen? Oder wie lässt sich das ins deutsche übersetzen? Bei Google fand ich nichts nützliches. Viele liebe Grüße aus Berlin, Sophia 😀
Hallo Sophia, ja das sind junge Erbsen. Aber warum schaust du eigentlich beim englischen Rezept? Ich blogge doch auch auf Deutsch. 🙂 https://elavegan.com/de/die-besten-brownies-vegan-glutenfrei/
I had to check your recipe out after seeing your pic Ela :)what a lovely blog! A really well made recipe, I’m just sad I don’t have all the ingredients at home right now ???? Could I use frozen peas do you think (defrosted of course) thanks and again, lovely work!
Thank you so much for checking out my blog, Sara! Yes, frozen, defrosted peas should work as well, even though I never tried it yet. Let me know if you give it a go 😀
Made this brownie for a sunday treat, and wow, what an amazing cake! It was SO delicious!! I will defintly make this again. – And that was also a great thing, it was so easy to make! Absolutly loved it???? Thank you so much for all the receipes you put out on your blog, Ela! Keep up the good work!
Lots of love from Victoria⭐
Thank you so much for your amazing comment, Victoria! I am really glad the brownies turned out delicious. Lots of love.
Hi Ela, these look delicious! As I can’t get peanut flour where I live, I was wondering if you can simply make a ‘powder’ from raw peanuts in a food processor, or alternatively use a different kind of flour in its place such as almond flour (or again, ground almonds)? Thanks!
Hi Caroline, no that won’t work. The store-bought peanut flour is defatted, it’s completely powdery and it turns into “peanut butter” when you mix it with water or e.g. maple syrup. I would suggest to use creamy almond butter instead of the peanut flour and leave out the water. If the mixture turns out too thin then simply add more cocoa powder. Hope this helps. PS: I would recommend you to order peanut flour online, it’s such an amazing product. 🙂
I am so happy that I found you and your lovely receipes. I would like to try all of them in my kitchen. I also have vegan cafe at Antalya / Turkey. . I hope we can mret some day. I would like to invite you to Antalya also. We have very beautiful beaches. Greetings from Antalya
Thank you very much, Ozlem! How kind of you to invite me to Antalya. Should I ever consider to visit Turkey, I will definitely let you know. 🙂
So amazing!!! Thank you for such a wonderful recipe , these did not last long in my house.
That’s awesome Jena, I am glad you liked my vegan brownies 🙂
I made these for my husband’s Birthday. They turned out fantastic. I baked in a ceramic pan and needed a little extra bake time. The frosting is REALLY delicious. What I like best is that it stays creamy (most frosting gets dried out on surface after being exposed to air for a while). I will def use the frosting on other cake recipes as well! Also thanks for answering my baking questions while in process ????
Thank you, Lindsay, I am really glad the brownies turned out delicious. I love the frosting so much as well, so fluffy and yummy. PS: You are welcome, I am very happy I was able to assist you. Thanks for your great feedback 🙂
Hi Ela!
Urg, these brownies looks sooo delish !! I’m gonna try and make them today 🙂 Is is ok to use frozen peas? Thanks for the inspiration!
Best, Matilda.
Hi Matilda, I would suggest to put the frozen peas in a pan/skillet first and cook them for a few minutes. I never tried this recipe with frozen peas but it should work fine if you cook them first. Please let me know how the recipe turned out. 🙂
This recipe looks amazing Ela! I need to try it ASAP. Love the peas in there such a good idea!!
Thank you very much Francesca! Please report back if you try out my vegan brownies 🙂
These are easily the best vegan brownies EVER!
Super easy and super delicious, even non-vegan will like these a lot.
I am so happy you like my brownies! Thanks for your amazing feedback, Max 🙂
Is there any way to replace the sweet peas?
Well the main ingredient is sweet peas so if you replace them with e.g. chickpeas, black beans or white beans you basically change the complete recipe. You can try it out, but the result will be of course different 🙂
Hi Ela, I’m a new semi-vegan who is interested in learning more vegan recipes! I’m excited to try this recipe this weekend for the 4th of July holiday. Quick question – are these OK to leave out or should they be refrigerated? I want to be sure they don’t go bad and since I’m new to a lot of the vegan ingredients, would appreciate any insight in storage. Thank you! Liz
Hi Liz, I would say it’s better to refrigerate them, I always do. I hope you will like my brownies. 🙂
Omg ???????? this was amazing! You cannot taste the peas in them at all! One way to feed my toddlers peas ???????????????? Taste better than the real thing! I forgot to put the peanut powder in the ganache but it still tasted super delicious! I didn’t have a brownie tin tray so I used a muffin tray. Was ok but I’ll definitely be buying one cause I’ll be making this all the time. Thanks lovely amazing lady for this recipe ❤️
Thank you so much for your awesome feedback Nesrin! ???? I am so happy you liked my brownies and your kids too, that’s really wonderful ❤️❤️❤️
Hi. I need to work around a number of food allergies. This brownie recipe hits many of them (egg free; dairy free; gluten free; nut free), but I also have to worry about my son’s peanut allergy. What do you recommend as a substitute for the peanut flour in the chocolate cream? Thank you!
Hi Alenka, I will copy and paste what I wrote in the recipe notes: “I use this brand of peanut flour. You can skip it and use 7 tbsp of cocoa powder and leave out the water (as the peanut flour makes the mixture thicker)”
looks lovely:)! Is it possible to substitute all the sugar and maple syrup with dates? (or date paste – mixed with water)? and what do you think could be the best amount for that replacement?
Hey Karolina, yes I think you could totally use dates. I don’t use them so often in my recipes as they are very expensive here. Try to use 3/4 cup of dates instead of 3/4 cup coconut sugar and 1/4 to 1/3 cup of date paste instead of 1/4 cup of maple syrup. Please don’t forget to report back 🙂
I cannot believe how delicious these are! They actually taste like brownies! This is such a creative recipe. Did you create it? Thank you!
Thank you so much Leah! Very happy you like my vegan brownies. Yes of course, I create all my recipes 🙂
Wonderful! You have a real talent. Do you have the nutrition facts for your recipes?
Thanks for your compliment! Yes I have the nutrition facts in some older recipes, but not in all, as it’s quite a lot of work to calculate everything. You can check out Cronometer.com it’s amazing to check out the nutrition facts. 🙂
I made these yesterday and they turned out great!! I used two cans of Sueur brand sweet peas and made it in a nutribullet. I tasted the batter and thought it was a little undersweetened so I added two packets of stevia powder. It baked for about 50 minutes and was still gooey but I took them out anyway and they eventually firmed up. The glaze is an absolute must for rounding out the chocolate flavor. Overall a 5/5 recipe that I totally recommend!!!
Wow thanks a lot for your amazing feedback. Makes me so happy that you like my vegan brownies and that glaze on top! I love it so much as well 🙂
These are the best brownies ever!! I made this recipe and everyone in my family loved it, even though they are not vegan. They turned out so moist and fudgy!! I followed the recipe exactly as it is!! Definitely you need to try it cause you don’t know what you’re missing! Thank you Ela for this recipe ????
Awww thank you so much my dear! Makes me super happy that you like my brownies. 🙂 And how amazing that your family loved them as well. Big hug to you.
Hi
Thanks for the recipe
I don’t have coconut flower can I use ote flower?
Hi Eve, like mentioned in the recipe notes: “You shouldn’t sub the coconut flour as it’s unique and very absorbent. However if you really want to use a different flour (like almond flour or oat flour) then use at least 1/2 a cup of that different flour but I highly recommend to use coconut flour.” Hope this helps 🙂
Hi Ela, deine Brownies sind der absolute Oberhammer. ???? Sie sind so… matschig, schokoladig und lecker. Ein Traum ???? Alle waren begeistert und ich werde sie nun mindestens 1 mal im Monat machen. Morgen werden sich meine Arbeitskollegen freuen. Meine Familie war schon hin und weg. Vielen vielen dank . LG Riana
Wow Riana, was für ein tolles Feedback. Ich freue mich wirklich unheimlich, dass dir und deiner Familie meine Brownies geschmeckt haben. Das macht mich gerade wirklich super happy.
Richtig richtig gutes Rezept! Machen süchtig die Dinger! ????
Vielen Dank Markus! Freut mich sehr, dass dir meine Brownies schmecken 🙂
I am really short of words! I didn’t expect this outcome at all! These brownies aren’t just the best vegan brownies, but the best brownies I’ve made, period!! Genius creation and use of sweet peas. I followed the recipe almost exactly – I subsituted peanut powder with hazelnut powder instead (couldn’t find peanut). I also only had to leave ny brownies in the oven for 40 minutes because the oven I used was super strong! SO GOOD. They were fed to carnivores and they could not believe they were vegan. They were gone within 1 hour 🙂 will make them again!!
Luiza!! Thank you!! I really appreciate your feedback so much. How awesome that you subsituted peanut powder with hazelnut powder, that’s genius. I actually never heard of hazelnut powder, but I will google it in a minute. And so cool that also your non-vegan friends enjoyed them, that makes me really happy. 🙂
This recipe is just amazing! I really love it, because these brownies are so yummyy and fudgyy! ????
My whole family was surprised when I told them that the main ingredient is peas. Me too, but the brownies are truly fantastic!
Besides I want to thank you for your inspiration, your effort and your beautiful pictures! Your blog and your Instagram account are very motivating for me (and others) to start a vegan life. It shows how various a plant-based life can be and makes me think about the motives of this kind of nutrition.
Thanks a lot! ????????????
Hi Angelina, thank you very much for your wonderful feedback. I am thrilled that you enjoyed my brownie recipe and your family too. 🙂 I feel very flattered to hear that my blog and my Instagram account is inspiring. Ich danke dir ganz herzlich für deine lieben Worte.
When she means best she really means best brownies. These are absolutely perfect! Not too much sugar but they are really sweet. Perfect for chocolate craving. I used peanut butter because I didn’t have powedered pb. And brown rice struo instead of maple. Came out perfect but I suggest you check them. You don’t taste the peas at all.
Hi Kay, thank you for your feedback. I am glad you like my brownies as much as I do. Good to hear that regular peanut butter worked too! 🙂
Hi there! Thanks so much for posting this recipe! Can I substitute maple syrup and the coconut flour for anything else? My local supermarkets don’t have them ☹️
Hi Christina, you can you use any liquid sweetener like agave syrup or sugar cane syrup etc instead of maple syrup. It’s difficult to sub the coconut flour though because it is extremely absorbent. I would suggest to use almond flour but you definitely need more of it, I would say 1/2 cup of almond flour. I never tried out the recipe with a different flour than coconut flour but my suggestion is to either use 1/2 cup of a different flour (like almond flour) or you need to reduce the liquid in the recipe. Hope this helps. Let me know how the brownies turned out. 🙂
Hello Eva,
This recipe looks soooo yummyyyyy! 🙂 I would like to try it out, but I only have frozen peas! :p What could I possibly do? Just boiling them in water will do the trick?
Thank you in advance! 🙂
Hi Gabriela, yes this could work! Just boil them long enough in water until they are very soft. You can also add some sugar (or any other sweetener as the canned ones often contain sugar). Let me know how the brownies turned out 🙂
These look fantastic and I can’t wait to try! I have two questions, please:
For the cocoa powder, is Hersey’s dark cocoa powder okay and for the peanut flour/ powder, would PB2 work? Thank you so much!!
Hi Dee! The cocoa powder should work. And yes, PB2 is what I also use quite often! 🙂
Thank you!
You are very welcome, Dee ?
Made these the other day and they were so good! I fed them to my boyfriend and roommate and they were both blown away by the undetectable secret ingredient. If you try to take them out of the pan too soon, they will crumble a little bit(or at least mine did). But after letting them cool they were the perfect consistency. They were also really amazing after refrigerating and eating them the next day. I will definitely be making these again!
Hey Megan, thank you very much for your feedback. I am glad you and your boyfriend + roommate enjoyed my recipe. I also noticed that the brownies taste best on the second day.
These were delicious! I followed the recipe exactly, but added a teaspoon of chocolate extract to the dough and the frosting. I ate half the pan in 2 days because they were so good and I froze the rest and am eating them as a frozen treat. Thank you so much for this recipe!
Hey Melany, thank you so much for your feedback. I am thrilled to hear that you enjoyed my recipe. Chocolate extract sounds very delicious, great idea!!
These brownies were AMAZING!! I made them for my friends without telling them they were vegan/gluten free- and they said they were the perfect brownie and were shocked when I told them what was in them. No joke. The ganache is especially delicious. Also, these were even better the second day. Definitely will be making these again for a healthier natural alternative for brownies!!
Thank you so much for your wonderful feedback, Becca! This is so clever of you to not tell your friends that the brownies are vegan and gluten free before they tasted them. And it makes me so happy that they loved them. I also agree that they taste even better on day 2. Thank you once again ❤️
Super tolles Rezept und richtig originell mit den Erbsen! Ich liebe so “alternative” Rezepte! Sehr lecker… weiter so 🙂
Vielen lieben Dank für deinen lieben Kommentar, Laura. Es freut mich sehr, dass dir die Brownies gut geschmeckt haben.
Thank you!
You are welcome ❤️
Hello Ella my name is Master Hari teach kung fu and yoga here in Birmingham , I am vegan and for years have not ate any brownies and when I came across your recipe I was do happy and excited. I just want to ask you one question. Have you got you making this on video and put on you tube . Would be so good for people like me to see you make it step by step . , thank you for sharing this great recipe anyway
Hi Master Hari! I haven’t started making YT videos yet, I would love to make them but didn’t find any time yet. Thanks for your interest in my recipe. These brownies are very easy to make even without video, I hope you will like them. If you have any further questions, just ask. 🙂
I love these brownies! I made your recipe yesterday and they turned out so fudgy and moist. They took about an hour to cook. I already ate three of them and I can’t get enough lol. Thx for this great recipe. Xoxo Francesca
Hi Francesca, thanks a lot for your comment. It makes me so happy that you like my brownies. Also I totally understand that it’s hard to stop eating them, lol. ???? Enjoy them ❤️
I just made these! Firstly, if you have a cheap food processor, you’re better off using a blender for the peas. Otherwise you’re going to end up with greenish batter and teensy pea chunks. Secondly, these took WAY long to cook for me, like 1.5 hours long. But they are delicious! You can’t taste the peas at all, they are super ooey gooey, and go wonderful with some vegan ice cream atop. I added some melted extra dark chocolate to the batter because I have a chocolate problem.
Thank you very much for your feedback. I am really glad you tried out my recipe. I have a very cheap food processor and didn’t experience any problems. They took so long to cook? I made them twice already and both times they came out just perfect after 50 minutes. I guess it really depends on the oven and the pan. What was the consistency of the batter? Was it thick or thin? I am sure they taste incredible with the extra dark chocolate and some ice cream on top. Great idea! So happy you enjoyed them.
How do i keep them? In fridge? Freezer? Cabinet? How long do they keep? Thank you! I made them late last night.
Hi Becky! I live in the tropics, so I have to keep everything in the fridge. If it’s cold where you live, you might keep them at room temperature for 1-2 days. You can keep them in the fridge for up to 7 days!
Please, is it possible substituted the flaxes seeds and sweet pea for others?
You can use chia seeds instead of flax seeds and black beans instead of peas. Why don’t you want to use peas? They are available in every supermarket right beside the beans. 🙂
Omg never would have guessed peas! Need to try this they look so delicious I don’t think I will be able to sleep now I’m craving these! Thanks for the recipe
Haha thank you so much for your sweet comment. I hope you can still sleep tonight so that you have enough energy to make my recipe tomorrow. 😛 Enjoy them ❤️
Interesting! Who would have know. My mouth is watering in all these pictures. I will try it when I finally get my oven.
Thank you so much Geraldine! I can’t wait to hear if you liked them. Much love ❤️
These look amazing, cant wait to try. Is it ok if the coconut milk is reduced fat or does it have to be full fat?
Thank you very much Ali! Yes you can use light coconut milk but I bet the brownies tastes a bit better/more rich with regular coconut milk. Let me know if you try it out. 🙂
Gorgeous post Ela! I love the how-to photos, and peas! So interesting, thank you sweetie for sharing. Going to send this off into Pinterest now too! Dee xx
Awww Dee! You are such a sweetheart. Thank you so much for your kind comment, it made my day. And thanks for the Pin!! Much love ❤️
Love the chocolate ganache on top! And your secret ingredient is so clever!
Thank you so much Nisha, you are so kind to say this. Have a beautiful day ❤️