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    Home > Vegan Dessert Recipes

    Vegan Brownies

    Posted: Jan 30, 2019 ยท Updated: Apr 17, 2022

    Jump to Recipe

    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!

    A stack of vegan brownies on a white plate with chocolate sprinkles, all of it on a black fabric.

    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.

    Closeup of baked vegan brownie with chocolate sprinkles in a square glass baking pan lined with parchment paper.

    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 ยฝ 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

    • ยพย cupย 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!)
    • ยฝย tspย baking soda
    • ยผย tspย salt
    • ยผย cupย unsweetened cocoa powder. Try and use Dutch process cocoa powder.
    • 2ย teaspoonsย instant coffee granules. This is optional, but coffee really enhances the chocolate flavor.
    • 4ย tablespoonsย maple syrup
    • 2ย tablespoons water
    • ยพย cupย sugar. Use any sugar, including turbinado sugar or cane sugar or brown sugar.
    • 2ย teaspoonsย pure vanilla extract
    • 1ย tbspย flaxmealย (whisked with 3 tablespoon water to make one flax egg)
    • ยฝย cupย walnutsย (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 sprinklesย (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.ย 
    • Mix wet ingredients: In another large mixing bowl mix the maple syrup, water, sugar, flaxmeal mixture, and vanilla extract.ย 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.ย 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

    A stack of vegan brownies on a white plate with chocolate sprinkles, all of it on a black fabric.
    Vegan brownies, no oil and whole wheat. These are outrageously delicious and kinda good for you. #vegan #soyfree #healthy #dessert HolyCowVegan.net

    Vegan Brownies

    These vegan brownies are wholegrain with no added oil. They are naturally sweetened with maple syrup and turbinado sugar, making them a fabulously healthy treat.
    5 from 87 votes
    Print Recipe Review Recipe
    Course: Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Vegan brownies
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Servings: 16 2-inch brownies
    Calories: 145kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Bowl
    • 8 X 8 baking pan

    Ingredients 
    US Customary - Metric

    • ยพ cup flour (whole wheat pastry flour or can sub with unbleached all purpose flour or a mixture of half whole wheat and half APF)
    • ยฝ teaspoon baking soda
    • ยผ teaspoon salt
    • ยผ 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
    • ยพ cup sugar
    • 2 teaspoon pure vanilla extract
    • 1 tablespoon flaxmeal (whisked with 3 tablespoon water to make one flax egg)
    • ยฝ cup walnuts (lightly toasted and coarsely chopped)
    • Chocolate sprinkles (optional)
    Prevent your screen from going dark

    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 ย the walnuts.ย 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

    Serving: 1brownie | Calories: 145kcal | Carbohydrates: 19.2g | Protein: 0.9g | Fat: 7.3g | Fiber: 1.3g | Calcium: 10mg | Iron: 0.4mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    Vegan brownies, no oil and whole wheat. These are outrageously delicious and kinda good for you. #vegan #soyfree #healthy #dessert HolyCowVegan.net
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Shalini

      February 10, 2020 at 5:50 am

      hi, i live in india and maple syrup is so expensive here. any ideas on how i can substitute it? thank you ๐Ÿ™‚

      Reply
      • Vaishali

        February 10, 2020 at 9:05 am

        Use sugar. An unrefined sugar would be better, but regular sugar is just as good tastewise, albeit not as good for you.

        Reply
    2. caleb

      January 25, 2020 at 4:38 am

      5 stars
      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.

      Reply
    3. Ace

      November 24, 2019 at 5:25 pm

      5 stars
      My kitchen smells heavenly right now, these are awesome and very easy to make!

      Reply
    4. Priti

      November 17, 2019 at 4:41 am

      Hi. Was wondering if I could sub whole wheat flour with rice flour for a less gooey texture. Thanks

      Reply
      • Vaishali

        November 17, 2019 at 9:06 am

        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.

        Reply
        • Priti

          November 17, 2019 at 9:46 pm

          Thanks for replying . Thought rice flour would make the cake less dense is what I meant

          Reply
          • Vaishali

            November 18, 2019 at 9:18 am

            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.

            Reply
    5. vanessa

      October 20, 2019 at 2:37 pm

      What if you double recipe and add to 13x9 pan, what would you recommend for oven time?

      Reply
      • Vaishali

        October 20, 2019 at 4:07 pm

        The same! But do the toothpick test to be sure before you take them out.

        Reply
    6. Erika

      May 25, 2019 at 11:20 pm

      5 stars
      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 ๐Ÿ™‚

      Reply
    7. Ann

      February 15, 2019 at 12:09 pm

      5 stars
      Amazing! Made these for my boyfriend for valentines because he loves brownies but doesnโ€™t like to eat a lot of fat. I didnโ€™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!

      Reply
      • Vaishali

        February 17, 2019 at 2:14 pm

        So happy you tried these Ann.

        Reply
    8. Raushan

      February 14, 2019 at 7:21 am

      5 stars
      Luscious fat-free, vegan brownies with chocolate and coffee. Brownies are my all time favorite and love making it at home.

      Reply
    9. Aimee B.

      January 31, 2019 at 11:54 pm

      5 stars
      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. ๐Ÿ™‚

      Reply
    10. Denise

      November 03, 2018 at 11:13 pm

      5 stars
      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.

      Reply
      • Vaishali

        November 05, 2018 at 8:14 pm

        So happy you tried this, Denise.

        Reply
    11. Fred Line

      October 21, 2018 at 8:18 pm

      5 stars
      Iโ€™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 confectionerโ€™s sugar. Could that have caused the overly thick batter? I also used dark chocolate cocoa powder. Since as a vegan I havenโ€™t had a brownie for more than 2 years, I thought these were pretty yummy !

      Reply
    12. Jeana

      April 17, 2018 at 5:31 pm

      5 stars
      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.....

      Reply
    13. Elisa

      January 27, 2018 at 11:17 am

      5 stars
      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!!

      Reply
    14. Aryn

      January 13, 2018 at 8:51 pm

      5 stars
      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! ?

      Reply
    15. Heidi

      July 03, 2017 at 5:03 pm

      5 stars
      Awesome recipe! My husband adores these brownies. Can't believe they are low fat! Thank you for sharing <3

      Reply
    16. Aimee Brimmer

      January 20, 2017 at 6:13 pm

      5 stars
      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! ๐Ÿ™‚

      Reply
    17. Maya

      August 11, 2016 at 1:53 am

      5 stars
      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!!!

      Reply
    18. abc

      December 10, 2015 at 4:50 pm

      Hi Vaishali,

      If I need to substitue chia seed meal for flax meal, should I use 2 tsp or 2tbsp?
      Thanks

      Reply
      • Vaishali

        December 10, 2015 at 5:40 pm

        Use the same amount as flax.

        Reply
    19. abc

      December 08, 2015 at 4:38 pm

      I will use chia seed meal instead of flax meal. That's what I have in hand. Thanks for sharing ๐Ÿ™‚

      Reply
    20. Nicole

      September 11, 2015 at 2:11 pm

      Can I use applesauce instead of the sugar? Or maybe in place of the sugar and maple syrup?

      Reply
      • Vaishali Honawar

        September 11, 2015 at 4:22 pm

        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.

        Reply
        • Helen

          May 16, 2016 at 4:22 pm

          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?
          X

          Reply
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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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