Healthy Vegan Brownies
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!
Servings 12
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 Facts
Healthy Vegan Brownies
Amount per Serving
Calories
188
% Daily Value*
Fat
6.9
g
11
%
Saturated Fat
5.3
g
27
%
Carbohydrates
25.6
g
9
%
Fiber
5.1
g
20
%
Sugar
20
g
22
%
Protein
4.2
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.