These are the best vegan brownies, and they have a secret ingredient. They are plant-based, gluten-free, grain-free, egg-free, chocolaty, moist, rich, low in fat, pretty healthy, easy to make, and super delicious!
Fudgy Chocolate Squares
When I am craving chocolate, I think about brownies first. But I don’t mean the regular store-bought boxed brownies, which almost make your teeth fall out because of all the refined sugar they contain, haha.
I am talking about healthy homemade brownies that taste like the real deal but don’t contain tons of fat, eggs, and refined sugar. To satisfy my taste buds, they must be fudgy, chocolaty, rich, chewy, dense, gooey, moist, and delicious.
Extra bonus if they are gluten-free and also low in fat. If you think that’s not possible, you have to give my recipe a try. After LOTS OF recipe testing, I finally nailed it!
Here they are, the perfect vegan brownies. They even contain a secret ingredient which is pretty unique as I haven’t seen it before in any other brownie recipe in the World Wide Web! Thousands of people on Instagram and Pinterest are raving about these plant-based gluten-free brownies!
The Best 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 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 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 my previous favorite ones, my Sweet Potato Brownies.
To Sum It Up, These Healthy Vegan Brownies Are:
- Plant-based (dairy-free, egg-free)
- Refined sugar-free
- Low in fat
- Fudgy (not cakey)
- Easy to make
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 creme de la creme on top of these vegan brownies.
You can also skip the chocolate glaze and cook the brownies with dairy-free chocolate chips on top. I like the brand Enjoy Life and often use their vegan mini chocolate chips!
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. Check the easy recipe below!
When I posted a teaser of them on my Instagram account @elavegan people went so crazy about them and many asked for the recipe.
So here they are, the best brownies I made so far. Please let me know if you give them a try, I am sure you will love them as much as I do.
If you love chocolate, you should definitely also try out these delicious vegan chocolate cake and brownie recipes:
- Zucchini Brownies
- Chocolate Zucchini Cake
- Vegan Lava Cake
- Flourless Brownies
- Sweet Potato Brownies
- Cheesecake Brownies
- Caramel Chocolate Brownies
The Best 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 brownies once they cooled down. Cut with a big, sharp knife. Enjoy!
- They taste even better on day 2! Store leftovers covered in the refrigerator for up to 5 days. You can freeze leftovers!
- 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 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".
- You can also skip the chocolate glaze and cook the brownies with dairy-free chocolate chips on top
- Recipe makes 12 brownies. Nutrition facts are for one brownie WITH the chocolate glaze.