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.

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.

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!

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.

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.

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