When you’re craving chocolate brownies, you must make this Easy Vegan Brownies Recipe. They are thick and cake-like with loads of chocolate flavor. Made with avocado, coconut sugar, coconut milk, and coconut oil, these brownies will completely blow you away.
I am so excited about this recipe, you guys!
I’ve made chocolate avocado brownies before but, they contained egg. The avocado was a replacement for oil in that recipe. Today’s brownie recipe, however, calls for no eggs. This makes them 100% vegan.
These easy vegan brownies are not fudgy like most of my brownie recipes. Instead, they are moist and cakey. But they are full of chocolate flavor and amazingly delicious.
My husband knocked back several in one sitting. He said they were the best brownies he’s ever had.
He had no idea the brownies lacked eggs and butter. And he was shocked to learn avocado was an ingredient.
Even I didn’t know eating vegan could taste so delicious.
ONE BOWL EASY VEGAN BROWNIES
Another great thing about today’s brownies is you need just one bowl to make them. Clean up is a breeze. Mix all the ingredients together in one bowl, transfer to a pan and bake.
You’re looking at maybe ten minutes of prep time and only twenty minutes of cook time. That means you can whip up a batch of these easy brownies in no time at all.
The smashed avocado acts as an egg for binding. And as long as you puree the avocado well, you won’t be able to taste it in the brownies.
If you don’t follow a vegan diet, you’ll still want to get on board with these brownies. They are crazy good and actually better for you.
Everyone will be surprised at the intense chocolate taste and won’t even believe the brownies are vegan. If you make this simple one bowl brownie recipe, it will definitely be a hit with anyone who tries it.
TO SEE HOW TO MAKE THIS VEGAN BROWNIES RECIPE, WATCH THE SHORT VIDEO BELOW:
Here are some items I recommend for making this recipe:
Easy Vegan Brownies
Preheat the oven to 350°F. Line an 8-inch square pan with aluminum foil and mist lightly with cooking spray.
In a large bowl, whisk the avocado and coconut oil together until smooth. Whisk in the flour, cocoa powder, sugar, baking soda, salt, and coconut milk until well combined.
Spread the batter evenly into the bottom of the prepared pan and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
Cool brownies completely in the pan on a wire rack. Cut into squares and serve. The brownies will stay fresh for up to 3 days stored in an airtight container at room temperature.
If you want less of a cake-like brownie, try under baking them slightly. This will make the brownies fudgy in texture.
Adapted from Gimme Some Oven
All images and text ©Jen Sobjack/Baked by an Introvert.
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