Fudgey Vegan Brownies | + gluten-free option

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while maintaining moisture.

dark chocolate chips

🥗Healthier: carob chips

💰Cheaper: semi-sweet chocolate chips

Carob chips are caffeine-free and lower in fat.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and lower in cost.

Combine 1 tbsp of vegan egg replacer with 3 tablespoons of water and stir together, then set aside.

In a mixing bowl, combine brown sugar, coconut oil, and almond milk, stirring until well combined.

In a separate mixing bowl, add all-purpose flour and buckwheat flour (or just buckwheat flour for gluten-free), baking soda, and cocoa powder, whisking until combined.

Add the wet ingredients to the dry ingredients and stir until it forms a batter. Don't forget to add the egg replacer.

Pour the batter into a parchment-lined 8x8 baking pan and spread it out evenly.

Bake in the oven, checking with a toothpick or fork in the middle to ensure it comes out clean or with a few crumbs.

While the brownies are baking, prepare the icing by mixing 1 tbsp of vegan butter or coconut oil with cocoa powder and a little almond milk using a hand mixer until smooth.

Gradually add about 1 cup of powdered icing sugar, mixing until the icing reaches your desired thickness and smoothness.

Once the brownies are done baking, let them cool before icing them. After cooling, spread the icing on top and slice the brownies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens