The Best Vegan Brownies

The Best Vegan Brownies

Folks, this is a special day…


This recipe has been a loooonnng time coming, and my kids are thrilled it’s finally arrived…

I hate to say it, but they get a wary look on their faces when I tell them, “I made dessert!”  Even more so when they know they’re going to be taste-testing a “wonderful new recipe!”

The Best Vegan Brownies

“So what’s in it?” is usually their first question, or, if they’re getting right down to the heart of it, “Um, Mama… did you put any… you know… things that don’t belong in there?  Like beans or something?”  And then their faces will do this thing that I can’t quite duplicate… an expression that’s a cross between negative anxiety if I did (put something “weird” in), and hopeful anticipation if I didn’t.

The Best Vegan Brownies

So good news, kids, this time I didn’t!  These bad boys are made with no beans, no beets, no vegetables of any kind… and they’re also free of butter, eggs, and refined sugar.  What I did use was high-quality chocolate and not too much sweetener, so the nutrition profile is actually quite respectable… for a brownie!  We’re talking almost 5 grams of protein and 5 grams of fiber per square, folks!  All this in a super dense, moist, fudgey brownie… they’re just like brownies should be.  Even according to my children.

The Best Vegan Brownies

My best endorsement for these guys?  Having half the pan eaten before I could take the pictures for the blog.  Makes a dietitian Mama’s heart happy!  Enjoy these brownies, friends… they are kid-approved!

The Best Vegan Brownies

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 16 squares

Serving Size: 1 square

Calories per serving: 215

Fat per serving: 12gm

Saturated fat per serving: 5gm

Carbs per serving: 24gm

Protein per serving: 4.5gm

Fiber per serving: 4.5gm

The Best Vegan Brownies


  • 2 T. flax meal + 4 T. water (mix & let stand 5 min to gel)
  • ½ cup maple syrup (sub honey if not vegan)
  • 2 T. organic cane sugar
  • ¼ cup cocoa powder
  • ¼ cup coconut flour
  • ½ cup whole wheat flour
  • 2 t. baking powder
  • 1 t. baking soda
  • ¼ t. salt
  • 4 oz unsweetened dark chocolate
  • ½ cup almond butter
  • 2 T. coconut oil
  • ½ t. vanilla
  • ½ cup chocolate chips


  • Preheat oven to 160C (325F.) Spray a square baking tin with non-stick spray.
  • In a large mixing bowl, whisk together flax/water mixture, maple syrup (or honey), & cane sugar.
  • In a smaller bowl, combine cocoa powder, coconut flour, whole wheat flour, baking powder, baking soda, & salt. Set aside.
  • Meanwhile, in a small saucepan, heat the chocolate, almond butter, & coconut oil over low heat until chocolate & almond butter are just melted. Remove from heat and add the vanilla.
  • Add the melted chocolate mixture to the flax & honey mixture, and stir well to combine. Then stir in the flour mixture and chocolate chips. Batter will be very thick.
  • Spread into prepared pan and bake for 15-18 minutes or until wooden pick comes out clean. Do not overbake.
  • Cool completely before cutting into 16 squares.
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  1. Sara Lwin says

    I love this post! It’s really funny and interesting to read. Well, all your posts are interesting to read! Thanks for including me, Theda, and Tommy in your post. I really appreciate it! I LOVE all your posts! Keep up the magnificent work!

  2. Jo Harvey says

    We will definitely try this recipe out over the xmas break! Can you let me know which brand of the unsweetened chocolate you used…please?

    • says

      Oh good, let me know how you all like it! I used a local brand called “Malagos”… got it from the weekend bazaars at Cuenca… it’s from Davao & really nice. But you could use Baker’s unsweetened from Makati supermarket just as well. 🙂 xxx

  3. Jorge says

    Hello, I love your recipe. I have two questions. Can I use any Other kind of egg replacement like Bob’s mill. And the second question, can I add xantan gum? Thanks so much

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