These are healthy brownies that are vegan, gluten-free, and made without added sugars. Sometimes you want some chocolatey goodness without all the bad stuff and that is exactly what this recipe was created for.
They are healthy and chocolatey and we even think it is okay if you want to eat them for breakfast.
Try them with some creamy homemade cashew milk.
If you are looking for other healthy chocolate dessert recipes, try this chocolate chip cookie recipe or this chocolate milkshake recipe.
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Ingredients
- coffee
- ground flaxseeds
- coconut oil
- date sugar
- milk alternative
- vanilla extract
- banana
- finely ground almond flour
- gluten-free flour
- xanthan gum
- high quality cacao powder
- baking powder
- salt
- vegan chocolate chips
See the recipe card for quantities.
Instructions
PREP
Preheat the oven to 350°F.
Line an 8x8 pan with parchment paper.
For the egg replacer: mix the ground flaxseeds and warm coffee together and set aside to thicken.
In a mixing bowl mix together the wet ingredients, with the date sugar.
In a separate bowl mix together the dry ingredients (except the chocolate chips).
Add the flax egg replacer to the wet mix until well combined and then add in the dry mix and mix until all the dry patches are well combined.
Add in the chocolate chips and mix.
Spread the batter evenly into the lined baking pan. Use a piece of parchment paper to flatten the batter evenly in the pan.
BAKE
Bake for about 20-25 minutes. Use a toothpick to make sure the batter is no longer wet.
Remove from the oven and let cool completely.
Equipment
8x8 baking pan and parchment paper
Storage
Store in an airtight container for up to 5 days.
These can be frozen. Thaw and reheat in the oven for about 7-10 minutes at 350°F.
Top tip
Use chocolate chips made with erythritol and/or stevia extract if you are trying to reduce added sugars.
A high-quality cacao powder is key for this recipe.
Recipe
Vegan Chocolate Brownie Recipe
Equipment
- 8x8 baking pan
Ingredients
EGG REPLACER
- 3 tbsp warm coffee or warm water
- 1 tbsp ground flaxseeds
WET INGREDIENTS
- 1/2 cup melted coconut oil (or vegan butter)
- 1 1/2 cup date sugar
- 1/3 cup milk alternative
- 3 tsp vanilla extract
- 1/4 cup mashed banana (about 1 banana)
DRY INGREDIENTS
- 1/4 cup almond flour, finely ground
- 5 tbsp gluten-free flour
- 1/4 tsp xanthan gum
- 3/4 cup cacao powder
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 - 1 cup vegan chocolate chips
Instructions
- PREPPreheat the oven to 350°F.Line an 8x8 pan with parchment paper.For the egg replacer: mix the ground flaxseeds and warm coffee together and set aside to thicken.In a mixing bowl mix together the wet ingredients, with the date sugar.In a separate bowl mix together the dry ingredients (except the chocolate chips).Add the flax egg replacer to the wet mix until well combined and then add in the dry mix and mix until all the dry patches are well combined.Add in the chocolate chips and mix.Spread the batter evenly into the lined baking pan. Use a piece of parchment paper to flatten the batter evenly in the pan.BAKEBake for about 20-25 minutes. Use a toothpick to make sure the batter is no longer wet.Remove from the oven and let cool completely.
Notes
- Make sure to use good-quality cacao powder for the best flavor.
- Store in an airtight container for up to 5 days.
- These can be frozen. Thaw and reheat in the oven for about 7-10 minutes at 350°F.
- I use chocolate chips made with erythritol and/or stevia extract.
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