The best vegan brownies with a secret ingredient. These fudgy brownies are plant-based, gluten-free, grain-free, egg-free, chocolatey, moist, rich, low in fat, healthy-ish, easy to make, and super delicious!
The BEST vegan brownies! Fudgy & chocolatey
Brownies – how much I adore you! When I am craving chocolate I am first thinking about brownies. But I don’t mean the regular store-bought brownies, which almost make your teeth fall out because of all the refined sugar they contain.
I am talking about healthy homemade brownies which taste like the real deal but don’t contain tons of fat, eggs, and refined sugar. They surely must be fudgy, chocolatey, rich, gooey, moist, and delicious to satisfy my taste buds.
Extra bonus if they are gluten-free and also low in fat. If you think that’s not possible, hold on and check out my best vegan brownies recipe below. They even contain a secret ingredient which is pretty unique as I haven’t seen it before in any other brownie recipes in the www!
Why do you have to make these chocolate brownies? Because:
- They are super fudgy, moist, chocolatey, rich, and delicious.
- They are so much healthier than regular brownies which contain refined sugar, butter, and eggs.
- Hundreds of people on Instagram and Pinterest are raving about these vegan brownies!
Vegan brownies With A 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 canned 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 then I noticed that I don’t have any black beans in my pantry, so I grabbed the sweet 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 recipe will turn out into the best 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 chocolatey than my previous favorite, my Vegan Sweet Potato Brownies.
To sum it up, these sweet pea brownies are:
- Plant-based (dairy-free, egg-free)
- Refined sugar-free
- Low in fat
- Easy to make
Vegan Chocolate Glaze
Well, these brownies are already very chocolatey, 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 creme de la creme on top of these vegan brownies.
How To Make The Best Vegan Brownies?
Seriously, these healthy brownies are so easy and fast to make in 6 simple steps and require only a few ingredients. When I posted a teaser of these fudgy chocolate brownies on my Instagram account @elavegan people went so crazy about them and many asked for the recipe.
So here they are, my delicious best vegan brownies. Please let me know if you give them a try, I am sure you will love these easy brownies as much as I do.
If you love chocolate, you should definitely also try out these vegan chocolate (cake) recipes:
- Chocolate Zucchini Cake
- Vegan Lava Cake
- Flourless Brownies
- Sweet Potato Brownies
- Cheesecake Brownies
- Caramel Chocolate Brownies
Best Vegan Brownies
- Add the dry ingredients to a big bowl and stir until there are no clumps.
- 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 or grease it with a little bit of coconut oil. My mold 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 mold you use) or until a toothpick comes out almost clean (can still be sticky but not liquid). Check after 40 minutes with a toothpick. Don't overcook the brownies!
- To make the chocolate glaze, simply put all ingredients to a small bowl and stir well with a whisk. Pour the cream on top of the brownies once they cooled down. Enjoy! PS: They taste even better on day 2!
- You can use 1/2 cup (100 g) of brown sugar 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 to use 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).
- I am using canned sweet peas which are labeled as "sweet peas" but some brands might be labeled as "small/young peas".
- Recipe makes 12 brownies. Nutrition facts are for one brownie WITH the chocolate glaze.