These healthy vegan brownies have no added oil and are wholegrain, making them the perfect treat for anytime.
I have been taking a look at recipes I posted on this blog several years ago to see if I can update them for you, and today I wanted to reshare this vegan brownie recipe.
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.
When I first posted this recipe, I called it a fat-free vegan brownie because that was accepted terminology in those days for recipes with no added fat. But I’ve since renamed them because although these brownies certainly need no added oil, they do contain walnuts and flaxmeal, which means they are not entirely fat-free.
The fat from the walnuts and brownies is healthy, though, and there’s also a good amount of healthfulness here from the whole wheat and natural sugars, making these brownies pretty outrageously good for you.
Although my original recipe is still really, really good, I did make a couple of tweaks. 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 brownies are not cloyingly sweet. If you want an additional hit of chocolate, stir 1/2 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 little one’s lunchbox or your own.
Try these vegan brownie, cake and cookie recipes next:
Vegan Chocolate Oreo Cake
Chocolate cupcakes
Vegan Pumpkin Chocolate Brownies
Chocolate Cherry Muffins
Whole Wheat Chocolate Chunk Bars
Best Vegan Chocolate Chip Cookies Ever
Vegan Chocolate Cinnamon Cookies
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Healthy Vegan Brownies Recipe
Vegan Brownies, no added oils, whole wheat
Ingredients
- 3/4 cup whole-wheat pastry flour (can sub with unbleached all purpose flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 2 tsp instant coffee granules (optional, but coffee really enhances the chocolate flavor)
- 4 tbsp maple syrup
- 2 tbsp water
- 3/4 cup sugar
- 2 tsp pure vanilla extract
- 1 tbsp flax meal (whisk with 3 tbsp water)
- 1/2 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
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hi, i live in india and maple syrup is so expensive here. any ideas on how i can substitute it? thank you 🙂
Use sugar. An unrefined sugar would be better, but regular sugar is just as good tastewise, albeit not as good for you.
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.
My kitchen smells heavenly right now, these are awesome and very easy to make!
Hi. Was wondering if I could sub whole wheat flour with rice flour for a less gooey texture. Thanks
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.
Thanks for replying . Thought rice flour would make the cake less dense is what I meant
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.
What if you double recipe and add to 13×9 pan, what would you recommend for oven time?
The same! But do the toothpick test to be sure before you take them out.
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 🙂
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!
So happy you tried these Ann.
Luscious fat-free, vegan brownies with chocolate and coffee. Brownies are my all time favorite and love making it at home.
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 8×8 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. 🙂
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.
So happy you tried this, Denise.
I’m not very experienced with baking but I found the recipe as presented produced dough so thick as to be virtually unspreadable. I added a quarter cup or more of additional water and then it was fine. The only sugar I had was confectioner’s sugar. Could that have caused the overly thick batter? I also used dark chocolate cocoa powder. Since as a vegan I haven’t had a brownie for more than 2 years, I thought these were pretty yummy !
I used this recipe as a base for an egg free, oil free cookie, substituting teff flour, coconut sugar, chia sead meal and pumpkin seeds instead of the unbleached flour, white sugar, flax meal and walnuts using exact same amounts and all the other ingredients. Used all your combining recomendation tips. Spooned them onto a parchment paper lined cookie sheet. Pressed them out with a fork like one would peanut butter cookies. Baked for nine minutes at 350 and let cool completely on the warm cookie sheet. They were very moist and delicious. Next time may add cocao nibs also. Loved the coffee flavor and rich cocoa together…..thanks for the inspiration…..
Hi Vaishali,
I also wanted to say “Thank you so much for sharing this recipe!”
I made these about 2 weeks ago and when I did I used Pecans, skipped the coffee, used Chia Egg instead of Flax Meal Egg and processed the nuts finely in a food processor.
This resulted in a brownie with a perfect brownie texture, moist and yummy.
They disappeared – Same day!!
On the list for this weekend!!
I just wanted to say thanks for this recipe (even if it was originally posted years ago, lol!). This has become my go to brownie recipe and I’ve honestly lost track of how many times I’ve made it. It is super simple, delicious, and can be made into a variety of different flavors (for example, I’ve done Smores brownies, peanut butter swirl brownies, frosted brownies of several varieties, chocolate-orange brownies and more using this as the base recipe). They are always a hit, with vegans and omnivores alike! 💖
Awesome recipe! My husband adores these brownies. Can’t believe they are low fat! Thank you for sharing <3
I just made these today. I have to say I was skeptical because I usually don’t care for fat free/low fat baked goods. These are amazing! I omitted the walnuts because I don’t like nuts in my brownies, but they are perfectly fudgy and delicious. Can’t wait for my husband to try them. They are definitely a keeper in my book. Thanks so much! 🙂
So delicious!! I now have a favorite brownie recipe and it is low fat too… So great next time I will be doubling the recipe for sure though!!!
Hi Vaishali,
If I need to substitue chia seed meal for flax meal, should I use 2 tsp or 2tbsp?
Thanks
Use the same amount as flax.
I will use chia seed meal instead of flax meal. That’s what I have in hand. Thanks for sharing 🙂
Can I use applesauce instead of the sugar? Or maybe in place of the sugar and maple syrup?
Hi Nicole, it won’t work to substitute all of the sugar with the applesauce– the applesauce will make it too tender and the brownies won’t hold their shape.
Oh dear, now I’m really confused. I’ve just read a comment above about replacing sugar and thought it was ok to go for an applesauce substitute?
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