These are the perfect vegan brownies! They have no added oil and are wholegrain, making them a healthy treat for dessert or a snack. The brownies are sweet and fudgy and get chewier as they stand. And they are super chocolatey!
These are the most scrumptious and fudgy vegan brownies you'll ever make and eat, guaranteed, and they're both whole wheat and oil free.
I posted this vegan brownie recipe more than 10 years ago, and it soon became a family favorite as well as a favorite for several readers who wrote to say they had made it and loved it.
It still amazes me that healthy vegan brownies with no added oil can turn out so delicious, and these are not just delicious--they are mindblowingly so. You can put away your vegan butter and vegetable oil and coconut oil while making these. Although keep in mind that they are oil-free but not fat-free, because they do contain walnuts and flax eggs made with flaxmeal, but those are healthy fats.
There's also a good amount of healthfulness here from the whole wheat and natural sugars, making these brownies pretty outrageously good for you.
I have made a couple of tweaks to this vegan brownie recipe since I last posted it. I upped the amount of maple syrup from two tablespoons to four, because I now have a little one and his sweet tooth to please. Use less if you want to, and you'll still get a great-tasting brownie. You can also just use all maple syrup instead of the sugar.
Even with more maple syrup, these vegan chocolate brownies are not cloyingly sweet. If you want an additional hit of chocolate, stir ½ cup of bittersweet chocolate chips in the batter.
The brownies themselves are fudgy when you eat them rightaway, and get chewier as they stand. They make the perfect snack, so be sure to pack one -- or two -- in your child's lunchbox or your own. Then come back and tell me if these aren't the best vegan brownies you ever made and ate!
Why you'll love these vegan brownies
- They're oil-free, yet moist and tender.
- They're delicious without being cloyingly sweet. This'll become one of your favorite vegan brownie recipes, if not THE favorite.
- They're made with whole wheat.
- They're super chocolatey and you can make them even more so!
- Kids'll love them. You can even bake these homemade vegan brownies together for some family fun together.
Ingredients
- ¾ cup flour. I used whole wheat pastry flour in this recipe, which I love here. But you can substitute unbleached all purpose flour or use a mix of half all purpose and half whole wheat flour. (For brownies made with gluten free flour check out this vegan gluten free brownies recipe. It's absolutely yummy!)
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup unsweetened cocoa powder. Try and use Dutch process cocoa powder.
- 2 teaspoons instant coffee granules. This is optional, but coffee really enhances the chocolate flavor.
- 4 tablespoons maple syrup
- 2 tablespoons water
- ¾ cup sugar. Use any sugar, including turbinado sugar or cane sugar or brown sugar.
- 2 teaspoons pure vanilla extract
- 1 tbsp flaxmeal (whisked with 3 tablespoon water to make one flax egg)
- ½ cup walnuts (lightly toasted and coarsely chopped). Or, for even more chocolatey flavor, stir in half cup vegan chocolate chips. Or add an equal amount of peanut butter chips, which would be awesome!
- Chocolate sprinkles (optional)
How to make vegan brownies
- Prepare the baking pan: Prepare an 8 X 8-inch baking pan by lining it with parchment paper or aluminum foil. Leave an overhang on each side of the pan so you can easily lift the brownies out after they are baked. Spray the parchment or foil with non-stick cooking spray.
- Sift dry ingredients: This includes the flour, coffee, cocoa, baking soda and salt. Sift into a mixing bowl and set aside.
- Mix wet ingredients: In another large mixing bowl mix the maple syrup, water, sugar, flaxmeal mixture, and vanilla extract. Whisk together until well mixed.
- Add dry ingredients to wet ingredients: Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a ladle or spatula.
- Stir in the walnuts. The batter will be really thick but that's fine.
- Pour batter into prepared pan: Using a spatula or the back of a spoon, spread evenly in the pan. At this point, you can sprinkle some chocolate sprinkles over the top for a nice finish.
- Bake the vegan brownies: Bake in a preheated 350-degree oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool thoroughly. Cool the brownies on a rack. Once they are cool lift the brownies from the pan using the foil overhang as handles, and cut into squares. If you didn't use chocolate sprinkles, you can dust on powdered sugar for a pretty finish.
Try these vegan dessert recipes next
- Vegan Chocolate Oreo Cake
- Vegan Chocolate Cupcakes with Chocolate Buttercream
- Vegan Keto Brownies
- Chocolate Cherry Muffins
- Best Vegan Chocolate Chip Cookies Ever
Vegan Brownies Recipe
Vegan Brownies
Equipment
Ingredients
- ¾ cup flour (whole wheat pastry flour or can sub with unbleached all purpose flour or a mixture of half whole wheat and half APF)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup cocoa powder (try and use Dutch cocoa powder)
- 2 teaspoon instant coffee granules (optional, but coffee really enhances the chocolate flavor)
- 4 tablespoon maple syrup
- 2 tablespoon water
- ¾ cup sugar
- 2 teaspoon pure vanilla extract
- 1 tablespoon flaxmeal (whisked with 3 tablespoon water to make one flax egg)
- ½ cup walnuts (lightly toasted and coarsely chopped)
- Chocolate sprinkles (optional)
Instructions
- Sift all the dry ingredients, including the flour, coffee, cocoa, baking soda and salt, into a bowl and set aside.
- In another bowl mix together the maple syrup, water, sugar, flaxmeal mixture, and vanilla extract. Whisk together until well mixed.
- Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a ladle or spatula.
- Stir in the walnuts. The batter will be really thick.
- Prepare an 8 X 8-inch baking pan by lining it with parchment paper or aluminum foil. Leave an overhang on each side of the pan so you can easily lift the brownies out after they are baked. Spray the parchment or foil with non-stick cooking spray.
- Pour the batter in and, using a spatula or the back of a spoon, spread evenly in the pan. At this point, you can sprinkle some chocolate sprinkles over the top for a nice finish.
- Bake in a preheated 350-degree oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool thoroughly on a rack. Lift out the brownies using the foil overhang as handles, and cut into squares. If you didn't use chocolate sprinkles, you can dust on some powdered sugar for a pretty finish.
Nutrition
Blanster
These are very good! My only small complaint is that they are very thin. I think my pan may be 9" instead of 8. I may try doubling the recipe to see how that does. But the flavor is terrific, particularly with the coffee granules. Excellent!
Breana
These are the best! The only brownie recipe I’ve come back to for years. I love that they are oil free and whole grain.
Melody
These are wonderful! Making my second batch today. I used untoasted pecans instead of walnuts, and they came out delicious. No need for sprinkles or powdered sugar on top. These are fantastic! Thank you! ♥️
Vaishali
So happy to hear, Melody!
Brittany
I made these for my birthday and they came out fantastic!! I doubled the recipe and took the applesauce advice instead of maple syrup! My batter felt too dry so I also added a little coconut milk but they were so good! Better than any oil or butter included recipe I’ve ever tried!
Brooklyn
Could I use a mix of all purpose and whole wheat flour?
Vaishali
Yes!
Anonymous
Hi I made this recipe
Really yummy
Lacey Kade
I have made these brownies for many family birthdays and they turn out perfect every time! Thank you so much!!!!
Tia
Could I leave out the walnuts?
Vaishali
Yes!
aLex
hi, i am planning on making it, but have a question; can I substitute sugar with erythrol? i hope it will not change the texture...
Vaishali
Hi, sugar is a wet ingredient so if you sub it with erythrol you will prob need to add some more moisture--I'd add 1/2 cup of applesauce!
Zandra
Hi,
I'm a bit confused. Please explain how Sugar is a wet ingredient? You recipe description says use brown sugar, white, etc aren't these dry? Thank you.
Vaishali
Hi Zandra, sugar melts when heated, increasing the moisture content of the batter (unlike flour, say, which doesn’t melt). That’s why it’s treated as a wet ingredient. If you cut sugar out of a recipe you will need to compensate for the moisture. Hope that helps.
Chris
Just what I was looking for.
I'm going to make these today - can't wait.
Thank you!
Savannah King
I used Bob's Red Mill 100% Stone Ground Whole Wheat Flour - so not pastry flour - and my brownies came out thin, dense and gummy. I used 2 tbsp of brewed coffee instead of instant grounds. Is there something I did wrong to cause them to be so gummy? Everything else was the same. I'm guessing maybe I need the whole wheat pastry flour?
J
It’s because you used whole wheat flour! There’s a big difference in whole wheat, whole wheat pastry, and all purpose. Follow the recipe next time.
Marva
Just baked these! Delicious! I omitted the sugar, instant coffee, water and walnuts. I also subbed chia for the ground flax. Soaked 6 dates in 2 shots of Nespresso and added 1/2 cup chocolate chips!
Shonda
My mix us too dry. Not pourable. Am I missing something?
Vaishali
This batter will be thick but check if you added the 2 tbsp water and the 3 tbsp for the flax egg. The maple syrup should also give some fluidity. If you still have streaks of dry flour add a bit more water.
Adriana
Can I use agave instead of sugar?
Alexza
Without the walnuts, how much fat is in this recipe? Total or in each brownie?
J
Approximately 5 total grams of fat from the flaxseed meal and cocoa powder.
Kelli
I just made these for our day on the boat. I had to rate them for quality....Delish!! I used quinoa flour instead of whole grain flour because that is what I had in my pantry. Thanks for the great recipe!
Aiman
This looks delicious! Can I use ground coffee beans instead of instead coffee?
Vaishali
Brew the coffee-make it dark--and use two tablespoons instead of the water.
JaNae
Can I use cacao instead of coco powder?
Vaishali
It's the same thing, so yes.
Alina
As long as it's bitter cacao/cocoa and not instant chocolate drink powder i.e. nesquik
BTW - my brownies are in the oven at the moment. Excited!
Ariana
Trully amazing! Best Vegan Brownies Everrr
Anonymous
Can't you convert the measurement into gram?
Sridevi
Can I use demerara sugar mam
Vaishali
Yes!
Shalini
hi, i live in india and maple syrup is so expensive here. any ideas on how i can substitute it? thank you 🙂
Vaishali
Use sugar. An unrefined sugar would be better, but regular sugar is just as good tastewise, albeit not as good for you.
caleb
At first just two tablespoons of water didn't work. I had to use 6. It just was not mixing, went on for 30 minutes before adding water lol. But they came out amazing and perfect! Very affordable and healthy recipe.
Ace
My kitchen smells heavenly right now, these are awesome and very easy to make!
Priti
Hi. Was wondering if I could sub whole wheat flour with rice flour for a less gooey texture. Thanks
Vaishali
There is no gooiness in this dessert, so not sure what you mean by that, and subbing rice flour would prob make the brownie too tender.
Priti
Thanks for replying . Thought rice flour would make the cake less dense is what I meant
Vaishali
If you're looking for a chocolate cake recipe, you could try my vegan chocolate cupcakes or my chocolate orange bundt cake. This is a brownie, so it will be a little dense. Hope that helps.
vanessa
What if you double recipe and add to 13x9 pan, what would you recommend for oven time?
Vaishali
The same! But do the toothpick test to be sure before you take them out.
Erika
Loved this, what an awesome recipe!!
I nearly doubled the cocoa powder, used 7-8 softened pureed dates instead of sugar, and added a half cup of fresh pitted cherries. Also a quarter cup of chocolate chips, and the walnuts, and some toasted shredded coconut.
But the real game changer was the packet of instant coffee I added - best idea ever! Thank you so much!
Served with banana nicecream (flavored with cherries and cocoa powder). Couldn't possibly be more satisfied 🙂
Ann
Amazing! Made these for my boyfriend for valentines because he loves brownies but doesn’t like to eat a lot of fat. I didn’t have whole wheat pastry flour, so used regular whole wheat flour instead. Used pecan instead of walnuts. Wish I used decaf coffee. They kept me awake last night. ? I have tried lots of low fat brownies. These are the winners. Btw, my batter was very thin. But I just poured it into the lined pan and baked it as suggested. They are perfection!
Vaishali
So happy you tried these Ann.
Raushan
Luscious fat-free, vegan brownies with chocolate and coffee. Brownies are my all time favorite and love making it at home.
Aimee B.
These actually surprised me in a good way. I usually don't care for fat-free/low fat baked goods. These turned out well and pretty tasty. I omitted the nuts to make them lower fat. I also had to bake them in a smaller pan because I didn't feel there was enough batter for an 8x8 pan. I did them in my little toaster oven roasting pan and baked them about 18 minutes. I think I'd do a minute or two less next time. Over all, I'm pleased and will make them again. 🙂
Denise
Holy Cow! So good...crispy top, moist inside, perfect degree of sweetness. I skipped the walnuts and used vegan chocolate chips 1/4 c and used parchment paper. Some of the sugar I used was maple sugar, about 1/4 c that I had left. These are the best vegan brownies I have ever had. Thank you for this recipe, a keeper once again. Hard not to eat them all this instant.
Vaishali
So happy you tried this, Denise.