Fat-free Brownies

Well, almost.

The only fat in these vegan brownies comes from 2 tbsp of flaxmeal that works as an egg substitute in this recipe and from some wonderfully nutritious walnuts. And since that is all healthy fat rich in Omega-3 fatty acids as well as fiber and protein, who could possibly complain?

The brownies themselves are chewy, delicious, luscious. And what makes them extra-guilt-free is the fact that you have the option of making them with whole-wheat pastry flour.

I used cocoa powder in this recipe but if you want an additional chocolate punch, you could add 1/2 cup of vegan chocolate chips to the recipe. Just stir it in along with the walnuts.

Gotta rush off now, but enjoy these brownies, everyone!

Fat-Free Brownies

Ingredients:

3/4 cup whole-wheat pastry flour or unbleached all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup cocoa powder

2 tsp instant coffee (optional, but coffee really enhances the chocolate flavor)

Sift all the ingredients into a bowl and set aside.

In another bowl mix together:

2 tbsp maple syrup

1 tbsp water

3/4 cup sugar

2 tsp vanilla extract

Whisk together until well mixed. Add:

2 tbsp flax meal plus 6 tbsp water, whisked together

Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a ladle or spatula.

Stir in 1/2 cup chopped, lightly toasted walnuts

The batter will be really thick.

Prepare an 8 X 8-inch baking pan by lining it with aluminum foil. Leave an overhang on each side of the pan so you can easily lift the brownies out after they are baked. Spray some non-stick cooking spray on the foil.

Pour the batter in and, using a spatula or the back of a spoon, spread evenly in the pan.

Bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool thoroughly. Lift out the brownies using the foil overhang as handles, and cut into squares. Dust with some powdered confectioners’ sugar for a pretty finish.

Enjoy!

Got a craving for more chocolate? Try my divine chocolate cupcakes.
**
I don’t believe in the concept of hell, but if I did I would think of it as filled with people who were cruel to animals.–Gary Larson

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. Pavani says

    I read the recipe twice to make sure they are in fact fat free. How can you make such delicious beauties without fat?? How??? They look delicious Vaishali.. I’m going to try them soon.

    • Donna Hill says

      It is definately not fat free. The flax is fatty so this recipe has more fat than a brownie made without any kind fat. This brownie is great with flax. I ve made it a number of times. But flax is the highest source of lignans and omega 3 in a vegan form. These brownies are fantastic because of the flax! Go for it! I am making them again today!

      • Vaishali says

        Donna, I appreciate the fact that you liked the brownies and thanks for letting me know. However, your comment is misinformed. Two tablespoons of flaxmeal, divided among 12 brownies, gives you 0.4 grams of fat in each serving from the flax. Were you to add eggs or butter– as a regular brownie would have– it would be far more than that.

        • Donna Hill says

          Oh and i forgot those uwalnuts. Those are fatty also. Those are kept to a minimum….but is still fat. Its very misleading. If someone wanted a fat free recipe and did not want any fat..they would in fact get a low fat recipe. If you have a heart condition you may be told to lay off the fat including plant sources. Also the manufactures use this trick. The serving size is very small and they can say its non caloric or fat free if a teaspoon or so is under a certain amount. Your site says fat free. If you eat 2 brownies the fat gmams go up. I need 20 grams a day per mcdougall…uh oh..i just ate up 1/4 th of my allotment for the day. You re recipe is still wonderful. I made it fat free. It was still great!

  2. Gita says

    Wow…decadent-looking brownies…healthy ones with flaxseeds and walnuts…thanks for sharing this awesome recipe Vaishali…I have bookmarked this to try it soon :)

  3. Aparna says

    “Fat-free” is like music to my ears. :)
    I make a version of these, but mine has butter. :(
    Should give your version a try. Btw, there’s a little more in your brownies from the walnuts, but its the good kind and I’m not copmplaining. :)

  4. Anonymous says

    I did not have eggs and was looking for eggless baking and landed here – thanks so much for this wonderful recipe. I probably may never go back to egg/butter version. I will come back to your site for more guilt free food – calorie wise and other wise!!
    - Krithika

  5. Neha says

    Hi vaishali..
    I made these brownies yesterday, but they turned out to be too crumbly..and not chewy and moist.. Any idea where i might have gone wrong..or any suggestions? i followed the recipe almost to the hilt.
    Thanks
    Neha

  6. Vaishali says

    Neha, Your oven must be heating too much– it’s not something anyone but you can determine. I’d advise reducing the cooking time and doing the toothpick test earlier the next time.
    Also,I’m curious to know what you mean when you say you followed the recipe “almost” to the hilt– changing the smallest ingredient in baking can throw the whole recipe off. Replacing the maple syrup, for instance, would not make the brownie as chewy. Removing the flax would not make it as moist. Changing the type of flour could also have consequences.

  7. Molly says

    Great recipe, I just finished baking them (and devouring them).
    However, do you have any suggestions as to how I could reduce the sugar. Any substitutions/reductions I could try next time.
    Also would using spelt flour be okay?

  8. Vaishali says

    Hi Molly, You could replace some of the sugar with agave nectar which is low-glycemic. It might also make the brownies chewier. Substituting the sugar with artificial sweeteners would produce a drier brownie and I don’t recommend it.
    If you don’t mind less sweet brownies, you could just reduce the amount of sugar, You might want to reduce the baking time by a few minutes because there will be less moisture in the batter.
    I would guess spelt might work in this recipe, although I can’t honestly say since I haven’t tried it with spelt.

    • kim says

      I just used ethrytol and some date sugar (ground dates)…I added a small amount of powderd sugar but youll need to add some nut milk or water to make it more moist.

  9. Anonymous says

    these were very good, I omitted walnuts and added 1/4 minced fresh mint. I also found that baking them for 20 minutes was long enough. Thanks for the great vegan recipe!

  10. sonal shekhawat says

    hey vaishali!! u wud laugh if u knew how i stumbled upon ur site but m so glad i did! i ve 1 ques,what do u mean by whole-wheat pastry flour.is it the same as whole wheat flour(atta) m in jaipur and i dnt get all kinds of things here so was just curious. i hope u reply!!

  11. Vaishali says

    Sonal, no it’s not the same– whole-wheat pastry flour is very low in gluten which makes it an ideal, healthier substitute for all-purpose flour which is refined. Atta flour has a higher gluten content. If you don’t have whole-wheat pastry flour, I’d suggest using just all-purpose instead.

  12. Anonymous says

    Hi Vaishali,

    Thanks for this recipe! I’ve now tried 3 different low fat vegan brownie recipes (one with black beans that I ended up having to throw away, which really made me feel guilty) and I’m hoping these will break my unlucky streak!

    However, I have two small issues; I’m diabetic, so I will have to replace the sugar with sweetener (I acknowledge that you said this will make the brownies drier, but that’s fine) and I don’t have flax seed – can I replace this with applesauce?

    Thanks in advance!

    • Vaishali Honawar says

      Yes, replace the flax with 1/2 cup of applesauce. In fact, if you plan to skip the sugar and substitute sweetener instead, you might want to double the applesauce. That’s because sugar is considered a wet ingredient in baking, not a dry one, and the applesauce would put back some of the moisture in the recipe.

  13. Anonymous says

    I made these and substituted about half of the sugar with agave nectar, also added a couple spoons of peanut butter – turned out great! I didn’t leave them baking as long though, I took them out at about 20 minutes. Thanks so much for the great recipe!

  14. Rebecca says

    I made these brownies today and was shocked at how well they came out….without oil or butter. Thank you! They have the texture of a chewy brownie without making you feel the guilt. I did take a reviewer’s suggestion and baked them for 18 minutes. That helped keep them moist. I also added some vegan chips and pecans, because I didn’t have walnuts. These are the low fat brownies I’ve been looking for!

  15. Vani says

    Hi Vaishali,

    I tried the brownies. They are amazing, I followed the recipe as is and it came out fantastic. Thanks for the great recipe

    VK

  16. Anna says

    These were delicious! Great recipe. The only fault I found was the aluminum foil; I had to peel it off of each individual brownie. I think parchment paper would’ve worked much better. Otherwise, perfection :)

    • Vaishali says

      Anna, glad you liked them. I agree with you about the aluminum foil — it is a problem when it enters the crevices in baked goods. I usually use parchment paper, but some readers in other countries don’t find it as readily.

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