These easy vegan chocolate brownies are refined sugar free, egg free, grain free + dairy free and they taste out of this world. Whether you are a diabetic, celiac, lactose intolerant or vegan, these healthy flourless brownies are for you.
Everyone should be able to enjoy eating delicious baked/unbaked treats, no matter what their dietary needs are. That's why I love creating recipes like these healthy homemade bounty bars, and these vegan chocolate bliss balls, or this fluffy dairy free and fluffy free vanilla cake. I also created a post on how to make any cake recipe gluten free so that celiacs could have their cake and eat it too!
This recipe for vegan chocolate brownies is another example of how delicious brownies can be even with out dairy, refined sugar or gluten. I do love a good challenge and set out to make these as delicious as they can be.
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Cheesecake-like texture
You're going to absolutely love the texture of these brownies!
These little squares of delight could even be called cheesecake chocolate bars as they are so incredibly moist like a cheesecake with all the deliciousness of one too. Creating this texture happens in two steps.
First, the brownies are baked and then they are chilled in the fridge (once cool).
Ingredients
What I love about these easy vegan chocolate brownies is that they don’t require many ingredients. The ingredients that are needed are usually already in the cupboard.
- Peanut butter (I love Pics) But any smooth peanut butter is fine. If you use homemade or crunch peanut butter this will change the smooth texture of your brownies and it will be grainy.
- Apple puree/sauce - Either homemade or store bought is fine.
- Maple syrup
- Vanilla extract
- Cocoa (can be natural or Dutch - see here for the difference).
- Freeze dried berries (optional, I like to use Little Beauties)
- Coconut cream (full fat is best)
- Chocolate (milk or dark - whatever you prefer however if vegan/dairy free you might like to use dark)
See recipe card for full quantities.
Instructions
- Preheat oven to 175°C (350°F) fan bake. Line a 10 x 20 cm loaf tin with baking paper.
- Mix wet ingredients: Stir peanut butter, apple purée, maple syrup, and vanilla until smooth.
- Add cocoa and mix until fully combined.
- Optional berries: Rehydrate freeze-dried boysenberries with 2 tablespoon water, then fold into batter.
- Bake for 35 minutes, or until a skewer comes out clean or with a few moist crumbs.
- Cool completely, then refrigerate for at least 1 hour before icing.
- Ice and slice into bars. Garnish with crushed berries or sifted cocoa.
To Make Chocolate Ganche
- Microwave coconut cream and chocolate in 20-second bursts, stirring between each, until smooth.
- Chill for 20 minutes until spreadable.
- Spread over chilled brownies.
As a busy mama of three children I love recipes that are quick and easy whilst also ticking the ‘healthy’ box so that I can feel guilt free about giving them to my girls. These brownies come together easily although there is a bit of chill time in the fridge after baking - so allow time for that.
Hint: For perfect texture, be sure not to over-bake. If in doubt, under-baked is better.
Substitutions
I haven't fully tested using any other substitutions for this recipe however here are my thoughts on what you could use if you were in a pinch or cannot tolerate the following ingredients:
- Cocoa Powder - Although I haven't tried it, I feel confident that cocoa powder could be replaced by carob powder using a 1:1 ratio (as stated here). I've baked with carob powder in the past and had success with a 1:1 ratio every time. You may find however that you don't need the maple syrup due to the sweetness of the carob powder. This is a personal preference thing though - just give it a taste before adding the maple syrup.
- Puree - Apple puree works best in this recipe due to the higher levels of pectin needed for thickening and holding the shape of the brownies (to stop if from crumbling). However, in a pinch pear puree could also work as pear also contains pectin (although there is less pectin in pears than in apples). I haven't tested this though so I can't fully guarantee that it would work.
- Sweetener - honey, stevia or any other sweetener could be used in place of maple syrup.
- Berries - instead of freeze dried berries you could use any dried fruit e.g. raisins, sultanas, goji berries, cranberries etc.
How to Serve
If you’re wondering whether these would be a good thing to serve as a fancy dessert then the answer is definitely YES! When needing a full vegan dessert, I often serve them with these lemon coconut truffles on a wooden platter board.
They can also be dressed down and served as a protein rich snack for you or your child in their lunchbox. My three year old loves helping me make these as she can do most of it by herself. Parent win!
Equipment
These brownies are baked in a loaf tin 10cmx20cm (or approx.) If you would like a bigger batch, you could double the recipe and bake in a 20x20 cake tin. However these brownies are rich so you don't need large pieces.
Storage
Store these brownies in the fridge (for up to two weeks) or freeze them in an air tight container (for 3 months) for another day.
Want More Brownie Recipes?
FAQ
If the texture of your brownies is dry and crumbly it is because they have been over-baked. Not to worry though - just serve with cream or ice cream!
The thicker the better! When cooking the apples, use just enough water to cover the bottom of the pot. Cook the apples until very soft then blitz with a stick blender or mash really well with a potato masher.
Related
Looking for other Brownies and Bars? Try these (some are non-vegan):
Easy Vegan Chocolate Brownies
Ingredients
- 120 g (½ cup) peanut butter
- 230 g (1 cup) apple puree/sauce
- 1 tablespoon maple syrup
- 1 teaspoons vanilla extract
- 50 g (½ cup) cocoa, sifted
- 10 freeze dried berries optional, I like to use Little Beauties
Chocolate Ganache
- 100 mls coconut cream
- 100 g dark chocolate chopped
Instructions
- Preheat oven to 175C (350F) fan bake and line a 10cmx20cm (or approx.) loaf tin with baking paper.
- In a small bowl combine peanut butter (warm in microwave if needed to make smooth and runny), apple puree/sauce, maple syrup and vanilla. Mix well until combined. Add cocoa and mix to completely combine. If using freeze dried boysenberries, place in a small cup and add just enough water to rehydrate them (about 2 tablespoons). Add this to the rest of the mixture, mix and then spoon batter into prepare loaf tin.
- Bake for 35 minutes or until a skewer comes out clean or with a few ‘baked’ crumbs.
- Leave to cool in pan and then chill in the fridge for an hour (or overnight). Remove from pan add icing of choice (coconut cream or mascarpone) and cut into bars. Garnish with crushed freeze dried berries and or/sifted cocoa.
To make chocolate ganche:
- Combine coconut and chocolate in a heat proof bowl and microwave in 20 second increments stirring in between until chocolate has melted (about 2 -3 times). Leave to cool and chill in the fridge for 20 minutes. Once it is a spreadable consistency, ice the brownies.
