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.
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.
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
- 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.
- 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!
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.
If you are using Pinterest, feel free to pin the following photo: