Brownies & Bars, Healthy Baking

Vegan Brownies

4.42 from 34 votes
With wholesome ingredients and absolute decadence, anyone can enjoy my fudgy vegan brownies recipe.
My Egg Free Brownies are the fudgiest of gluten free desserts.

Hi Bold Bakers!

I don’t have a lot of limitations regarding what I eat but I know many of you do, so I’ve enjoyed compiling my best tips, tricks and ingredients to make all of your favorite recipes guilt-free. Although many of you loved my Best Ever Brownies, I’m empathetic to the requests for an egg-free alternative. Combined with the positive reaction to my Guilt-Free Twix-Bars, I’ve developed my wholesome and deliciously fudgy Vegan Brownies.

The best brownies are the epitome of chocolate heaven. While the thick, luxuriously yummy squares are usually achieved by mixing together a hefty amount of butter or oil with cocoa, flour, eggs and sugar, this recipe takes those ingredients and swaps them out for wholesome alternatives; the new ingredients create the same flavor and texture without the excess oil, sugar or eggs. In other words, this recipe is magical!

How do you make homemade brownies without eggs?

Eggs are used as binding agents in brownies but they are not necessary when replaced with the right substitute. In vegan brownies, eggs can be substituted with “flax eggs.” When flax meal is combined with water, it congeals together to create a gelatinous consistency similar to eggs. This process is called “blooming.” Once bloomed, the flax egg replaces the egg as the binding agent. For other egg alternatives, check out my handy and downloadable egg substitution chart.

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Making a Delicious Gluten Free Dessert

I begin the recipe with almond flour (get my homemade almond flour recipe); the nutty, finely ground meal stays moist and flavorful right through the baking process. Into the almond flour, I add coconut sugar (a naturally unrefined sugar that tastes and looks similar to brown sugar), cocoa powder, baking soda and salt.

Is all chocolate and cocoa powder vegan?

That all depends. Cocoa derives from toasted, natural cocoa beans so at its core, yes, cocoa powder is suitable for vegan desserts. The same goes for chocolate. However, both can often have added ingredients in it such as milk powder. It’s important to check the label for any unwanted additives when looking for your choice powder and baking chocolate!

In addition to a ton of melted chocolate, the wet ingredients include the above mentioned flax egg, almond butter, coconut oil, vanilla and maple syrup. All of these combine to make the fudgiest of decadent brownies. The almond butter and oil make this vegan recipe densely moist while the maple syrup adds just the right sweetness – without any extra sugar.

I think it’s easy to imagine how rich and chocolaty these brownies are. While this process may seem a bit unconventional, the flavor and texture is arguably even better than your same old brownie recipe. I cannot wait for you to sink your teeth into these brownies – they’re a luxury everyone can feel good about indulging in!

Check out my other Vegan Recipes and Guilt-Free Desserts:

Watch The Recipe Video!

Gemma's Egg Free Brownies Recipe (Vegan)

4.42 from 34 votes
With wholesome ingredients and absolute decadence, anyone can enjoy my fudgy vegan brownies recipe.
Author: Gemma Stafford
Servings: 16
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
With wholesome ingredients and absolute decadence, anyone can enjoy my fudgy vegan brownies recipe.
Author: Gemma Stafford
Servings: 16

Ingredients

  • 1/2 cup (2oz/57g) almond flour
  • 1/3 cup (1 1/3oz/37g) cocoa powder
  • 1/2 teaspoon baking soda
  • 2/3 cup (4oz/115g) sugar (coconut or brown)
  • 1/2 teaspoon salt
  • 1/2 cup (3oz/85g) chocolate, roughly chopped
  • 1/4 cup (1oz/28g) coconut oil (or vegetable oil)
  • 1/3 cup (2 1/2oz/71g) creamy unsalted almond butter
  • 1/4 cup (1oz/28g) maple syrup
  • 1 teaspoon vanilla extract
  • 2 flax eggs: 2 tablespoons ground flax mixed with 5 tablespoons water , mixture needs to sit for 15 minutes
  • 1/3 cup (2oz/57g) chocolate, roughly chopped

Instructions

  • First, prepare the flax eggs by combining the ground flax with water. Allow sitting for 15 mins while preparing the rest of the batter.
  • Preheat your oven to 350°F (180°C) and line an 8x8 inch square pan with parchment paper.
  • In a large bowl combine the almond flour, sugar, cocoa powder, baking soda and salt, set aside.
  • In a medium, microwave-safe bowl, melt the chopped chocolate. Once melted add in the almond butter and stir to combine.
  • Allow to cool slightly then stir in the coconut oil, then the maple syrup, vanilla and flax eggs and whisk until evenly combined.
  • Whisk the dry mixture into the wet until just combined (be careful not to over mix). Then fold in the chopped chocolate.
  • Transfer the batter to the lined baking pan and bake for 20-25 minutes or until just set in the center.
  • Allow cooling completely to room temp before cutting into squares.
  • Store covered in the refrigerator for up to 4 days or freeze and thaw for another time.

Recipe Notes

* If you wish to make a paleo version with eggs, use 1 egg plus one egg-yolk at room temp and follow the same directions
Nutrition Facts
Egg Free Brownies Recipe (Vegan)
Amount Per Serving (1 g)
Calories 152 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 1mg0%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 15g17%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews

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mimi
Guest
mimi
2 months ago

I would like to try this using eggs. I saw you mention in the comments one egg is enough. Should the egg be mixed with the melted chocolate?

sheebonj
Member
sheebonj
3 months ago

What can I substitute for butter

Gloria Amadoro
Guest
Gloria Amadoro
4 months ago

Hi! Thanx for sharing this recipe ! Can I use nut oil ?

Rahim
Guest
Rahim
6 months ago

Hi Gemma,
My local supermarket sells both Golden and brown flaxseeds. Which is the best one to use?
Thank you!

PMerrow
Member
PMerrow
6 months ago

Just took these out of the oven. They look and smell great but are still really jiggly in the pan. Should I bake longer?

Tia
Guest
Tia
7 months ago

Hello! Can I replace almond flour with oat flour?

B Sarangi
Member
B Sarangi
9 months ago

Hi Gemma! I loved this recipe completely! It was hard to believe such a simple recipe with minimal ingredients would actually taste as good as it did!! I’ve been using your recipes for a while now and never had a major fail at all. These brownies were fudgey and gooey but delicious! Thanks a ton 🙂

Maryam
Guest
Maryam
10 months ago

Hi Gemma.
Do you have recipe for brownies which you substitute the eggs for Apple sauce. Thanks.

Nicole Kerwin
Guest
Nicole Kerwin
11 months ago

I just got done making these. The flavor is amazing, however, they are super greasy (when I cut them and took a square out, there was standing oil on the parchment paper). I used 1/4c Coconut oil as stated in the recipe. Any suggestions to remedy the greasiness would be super helpful. Thanks so much!

Yosf
Guest
Yosf
1 year ago

Is the ” 1/2 cup (3oz/85g) chocolate, roughly chopped’ supposed to be unsweetened, semi-sweet, or sweetened chocolate?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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