Vegan Brownies

My favorite base brownie recipe – a classic recipe everybody should have, these healthy vegan brownies are so rich and fudgy, while being gluten free and totally fruit sweetened.

Vegan Brownies

Hi, beautiful friends! How’s your week going so far?! We’ve officially started the moving process. Luckily, the lot we built on is only about a mile from our current apartment, so that has definitely made the moving easy. My parents and brother are coming to help this weekend, so we should be totally done by Sunday.

I’ll definitely owe my family something sweet for helping us, and these vegan brownies would be absolutely perfect. Considering we’re between places, I could whip them together either at the house or at our apartment. One bowl, very few ingredients, nothing fancy required! But still rich, fudgy, and everything you want in a good brownie.

Vegan Brownies

I wanted a classic vegan brownie, a base recipe that could be relied on when you need a fast, easy, but still super decadent and rich treat.

These are absolutely my new go to, classic brownie recipe, and I couldn’t be more thrilled to have nailed it!

Vegan Brownies

Ingredients for vegan brownies

  • Chickpeas: you’ll use drained and rinsed canned chickpeas for the base of the brownies, which provides tons of nutrition and a super rich and gooey texture.
  • Nondairy milk: milk brings the brownie batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
  • Medjool dates: you’ll blend the dates with hot water to make a paste, which naturally sweetens the brownies.
  • Rolled oats: you’ll blend the oats to flour consistency, which helps hold them together.
  • Cocoa powder: cocoa gives the brownies rich chocolate flavor.
  • Vegan chocolate chips: I like the Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
Vegan Brownies

Tips for making vegan brownies

  • Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3/4 cup of whole, rolled oats, then put that 3/4 cup into your blender to make flour.
  • Use a nonstick or parchment-lined square pan. I use an 8 inch silicone pan which makes it very easy to remove the brownies after baking. I highly recommend a silicone pan or lining with parchment paper so that the brownies don’t stick.
  • Let them cool completely. Make sure to let the brownies cool in the pan for at least 1 hour after baking. They’re pretty soft, so they’ll firm up a lot as they cool. If you try to remove and cut them too soon, they may fall apart.
Vegan Brownies

These vegan brownies are a classic recipe every dessert-lover should have on hand. Rich, fudgy, and full of chocolate flavor. With pops of those chocolate chips in every bite along with the ooey, gooey brownie base, they are perfection. Plus, how can you argue with 5 ingredients, all being healthy?! You just can’t.

Xo,

Sara

Vegan Brownies

Vegan Brownies

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 brownies

Ingredients
  

  • 1 1/2 cups canned chickpeas, drained and rinsed
  • 1 cup nondairy milk – I used unsweetened almond milk
  • 1 cup date paste – 15 medjool dates blended with 1 cup hot water
  • 3/4 cup rolled oats, blended into flour
  • 1/2 cup cocoa powder
  • 1/2 cup vegan chocolate chips – I used PASCHA unsweetened chips

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl combine the oat flour and cocoa powder.
  • Blend the chickpeas and almond milk until totally smooth, and add to the dry ingredients.
  • Add the date paste and stir until everything is combined.
  • Fold in the chocolate chips, and pour the batter into a nonstick or sprayed square pan.
  • Bake for 40 minutes.
  • Allow the brownies to cool in the pan for at least an hour before trying to cut!
  • Store leftovers in the refrigerator.
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10 thoughts on “Vegan Brownies”

  1. I’ve seen chickpea brownies. And I’ve love date brownies. And I actually just today was experimenting with banana flour brownies. But all three in one sounds amazing! Brownies are the ultimate “thank you” food in my book too, so easy and shareable and everyone loves them. They already look SO fudgy and then with the chips mixed in too–chocolate heaven. Good luck with the move, I hope you can get it all done this weekend!!

    1. You’re so right about brownies being the perfect food for sharing. Can’t wait to see your version with banana flour! Thanks for the well wishes Natalie, I’m really hoping so too!

        1. The can I used had 1 1/2 cups of chickpeas! You can use whatever size can you like, you’ll just need 1 1/2 cups total.

  2. Can I use oat flour instead of banana flour or do I need to change the measurements then?

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