Who doesn’t love a good brownie? A warm, gooey, chocolatey, home-made brownie straight from the oven is absolutely irresistible. Nothing beats it. Top it with coconut milk ice cream? Even better. However, traditional brownies are loaded with unhealthy ingredients like gobs of butter, bleached out white flour, and mounds of white sugar. Most brownie recipes also contain eggs. Eating sweets doesn’t have to make you feel like a guilty mess. THIS brownie recipe is vegan and butter free. While I am not a vegan, I love making vegan recipes. In my eyes, every vegan recipe is a WIN for animals. If you are hesitant about trying vegan baking because you don’t think you will like it or it will turn out the same as what you are used to, I urge you to start with this brownie. You will be a convert. Now back to the ingredients: these brownies are also make with whole wheat flour instead of white, and replaces over-processed, white sugar with raw turbinado sugar and maple syrup. They still taste like a “real brownie,” and my taste-tasters gave them 2 thumbs up. Obviously, as with any dessert, these should still be enjoyed in moderation (aka don’t eat the whole pan), but you can definitely eat one after dinner a few nights a week and not regret it. I listed this recipe as 24 servings, but depending on how large/small you slice, you could probably get anywhere from 20-30 brownies.
*These could probably be made gluten free using your favorite gluten free flour, but I have NOT tried it and can’t speak to the results. If you DO try it, let me know how it works!
2 cups whole wheat flour
¾ cup cacao powder (or cocoa powder)
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 cup turbinado sugar
1 cup water
¼ cup pure maple syrup
1 cup vegetable oil
1 teaspoon vanilla extract
Optional: powdered sugar and raw chocolate sauce, for topping
Preheat oven to 350 degrees. Sprinkle some flour into a 9×13 stainless steel pan. Rub flour into pan and shake any excess flour. Set aside.
In a large bowl, mix together flour, sugar, cacao powder, cinnamon & salt. In a separate small bowl, mix together sugar, water, maple syrup, vegetable oil and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined. Bake in the oven for 23-25 minutes. Be careful not to over bake, as they can dry out quickly. Let cool for at least 25 minutes before cutting. Sprinkle with powdered sugar before serving, if desired.
*to make raw chocolate sauce (if using), combine 4 tablespoons melted coconut oil, 2 tablespoons maple syrup, and 3 tablespoons cacao powder
Nutrition Information per serving:
Calories: 190 Fat: 12g Carbs: 20g Protein: 3g Sodium: 100mg Sugar: 11g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.