Vegan Healthy 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
Calories 188kcal
Ingredients
Dry Ingredients
- ¾ cup (100g) coconut sugar (see Notes)
- ½ cup + 1 tbsp (50g) cocoa powder
- ¼ cup (33g) coconut flour (see Notes)
- 2 tbsp ground flax seeds OR chia seeds
- 1½ tsp baking powder
- ½ tsp baking soda
Wet Ingredients
- 2 15oz (500g) sweet peas drained and rinsed (see Notes)
- ⅓ cup (110g) maple syrup (or any other liquid sweetener)
- ¼ cup (60ml) coconut milk canned
- 2 tbsp (28g) coconut oil melted
- 2 tsp vanilla extract
Chocolate Glaze
- 3½ tbsp (21g) cocoa powder
- 3 tbsp (24g) powdered peanut butter (see Notes)
- ¼ cup (80g) maple syrup
- 2 tbsp (28g) coconut oil
- 1 tsp vanilla extract
- 1 tbsp water
- 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 7×11 inches (18×28 cm).
- Bake in the oven at 390°F/200°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
Notes
- You can use 1/2 cup (100g) 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.
