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.

39 thoughts on “Fat-free Brownies

  1. Permalink  ⋅ Reply

    Jaya Wagle

    September 21, 2009 at 7:47pm

    Luscious fat free, vegan brownies with chocolate and coffee. What more could a girl want?

  2. Permalink  ⋅ Reply

    Indhu

    September 21, 2009 at 11:04pm

    this is such an awesome recipe – no butter, no eggs.. and so moist and yummy looking… bookmarked :)

  3. Permalink  ⋅ Reply

    Preeti Kashyap

    September 21, 2009 at 11:11pm

    wow..these look perfect….want to bite into one of these right now…thanks for the coffee tip…will try it next time!

  4. Permalink  ⋅ Reply

    Dips

    September 22, 2009 at 12:02am

    Amen Jaya..nothing more to say :)

  5. Permalink  ⋅ Reply

    Pavani

    September 22, 2009 at 1:04am

    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.

  6. Permalink  ⋅ Reply

    Nithya

    September 22, 2009 at 2:51am

    This is a boon I say.. My favorite brownies are gonna be fat free.. wow. :)

  7. Permalink  ⋅ Reply

    DJ Karma

    September 22, 2009 at 3:30am

    Always looking for a good brownie recipe! This one looks yummy!

  8. Permalink  ⋅ Reply

    Red Chillies

    September 22, 2009 at 3:36am

    This is an awesome recipe. I have been looking for a good eggless brownie recipe and I just found it :-))

  9. Permalink  ⋅ Reply

    Mints!

    September 22, 2009 at 5:26am

    WOOOOOOOOOOOOW!

    i feel like making them right away! will try this weekend for sure.

  10. Permalink  ⋅ Reply

    Pavithra

    September 22, 2009 at 5:38am

    Guilfree and yummy … interesting fat free recipe will definetly try. Bookmarked it..

  11. Permalink  ⋅ Reply

    Happy cook

    September 22, 2009 at 7:09am

    I am always craving for chocolate and few of these would make me rely happy.

  12. Permalink  ⋅ Reply

    Priya

    September 22, 2009 at 7:52am

    Wow such an awesome brownies, veganised brownies looks gorgeous..

  13. Permalink  ⋅ Reply

    Parita

    September 22, 2009 at 8:02am

    Guilt free goodness..i m drooling over my monitor..

  14. Permalink  ⋅ Reply

    Lavi

    September 22, 2009 at 1:07pm

    Fat Free, Fudgy, absolutely yummy Vaishali!! Will try this..

  15. Permalink  ⋅ Reply

    Sharmila

    September 22, 2009 at 1:46pm

    Mmmmmm … anything with coffee and walnuts is just for me. Want to pick up gooey piece Vaishali. :-)

  16. Permalink  ⋅ Reply

    egglesscooking

    September 22, 2009 at 4:53pm

    Fat free and whole wheat too! I once made fat free brownies from Sinfully Vegan but it used all purpose flour. But your version is healthier than that.

  17. Permalink  ⋅ Reply

    Gita

    September 22, 2009 at 5:43pm

    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 :)

  18. Permalink  ⋅ Reply

    Aparna

    September 24, 2009 at 2:39am

    “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. :)

  19. Permalink  ⋅ Reply

    Anonymous

    September 8, 2010 at 11:30pm

    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

  20. Permalink  ⋅ Reply

    Neha

    September 23, 2010 at 3:34pm

    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

  21. Permalink  ⋅ Reply

    Vaishali

    September 24, 2010 at 2:34pm

    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.

  22. Permalink  ⋅ Reply

    Molly

    February 20, 2011 at 2:34am

    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?

  23. Permalink  ⋅ Reply

    Vaishali

    February 20, 2011 at 3:39am

    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.

    • Permalink  ⋅ Reply

      kim

      January 8, 2014 at 1:36am

      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.

  24. Permalink  ⋅ Reply

    Anonymous

    June 13, 2011 at 2:25am

    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!

  25. Permalink  ⋅ Reply

    Lydia

    August 1, 2011 at 6:54am

    These are a dream come true! Would it be okay to replace the maple syrup with agave nectar? Thanks!

  26. Permalink  ⋅ Reply

    Qi Ting @ Misadventures of Fat free Baking

    November 4, 2011 at 11:59am

    Best brownies ever!!! I slightly underbaked some (about 18 minutes) and they turned out gooey, fudgey and absolutely stunning. Also, I substituted 1/4 cup low fat peanut flour and some stevia! Thanks for the recipe!!!

  27. Permalink  ⋅ Reply

    sonal shekhawat

    November 9, 2011 at 5:14am

    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!!

  28. Permalink  ⋅ Reply

    Vaishali

    November 9, 2011 at 2:10pm

    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.

  29. Permalink  ⋅ Reply

    Anonymous

    July 6, 2012 at 11:54am

    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!

    • Permalink  ⋅ Reply

      Vaishali Honawar

      December 15, 2012 at 9:27pm

      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.

  30. Permalink  ⋅ Reply

    Anonymous

    April 14, 2013 at 12:23am

    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!

  31. Permalink  ⋅ Reply

    Rebecca

    March 4, 2014 at 8:40pm

    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!

    • Permalink  ⋅ Reply

      Vaishali

      March 4, 2014 at 10:55pm

      Hi Rebecca, so happy you liked the brownies. I am now suddenly craving them. :) Gotta make them soon.

  32. Permalink  ⋅ Reply

    Vani

    April 8, 2014 at 2:49pm

    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

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