Vegan Brownie

Name: Vegan Brownie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: Avocado (1 medium) 10.6 oz; Dark chocolate 5.3 oz; Type 00 flour 1 ¼ cup; Nut flour 0.4 cup; Coconut oil 4 tbsp; Whole peeled hazelnuts 0.36 cup; Muscovado sugar ¼ cup; Baking powder 0.6 tsp; Fine salt 1 pinch

it fr es br

554

Calories per serving

Vegetarian

Energy Kcal 554
Carbohydrates g 42.8
of which sugars g 23.6
Protein g 8.3
Fats g 38.8
of which saturated fat g 15.64
Fiber g 3.5
Sodium mg 204

Difficulty: Very easy
Prep time: 20 min
Cook time: 25 min
Serving: 6
Cost: Average

PRESENTATION

If you’re searching for the best vegan brownies, look no further. Seriously good stuff. This vegan brownie recipe takes a classic American treat and gives it a delicious twist. By swapping out traditional ingredients like eggs and butter for avocado and coconut oil, these brownies manage to stay moist and fudgy without any dairy.

And look, the addition of crispy hazelnuts on top? So so good. Adds a golden crunch that’s both indulgent and comforting. You'll still get that rich chocolate flavor, but with a plant-based twist that caters to everyone. These easy vegan brownies hit all the right notes—tender in the middle with a slightly crispy edge, perfectly dense, and just sweet enough to keep you reaching for another piece.

For those who love to experiment, these vegan brownies offer plenty of room for creativity. I mean, you can try adding a swirl of vegan Nutella or white chocolate. And or toss in your favorite nuts for an extra twist. Pretty much endless options. And here's the thing, there are even regional variations—some prefer a lighter, more cake-like texture, while others lean into that super fudgy consistency that practically melts in your mouth.

Whether you’re looking for healthy vegan brownies or egg-free desserts, this recipe is a fantastic choice. The coconut oil adds a subtle sweet hint, and the avocado keeps things moist without making them taste like guacamole. Which is great. Even those who aren't strictly vegan find these plant-based brownies hard to resist because they're just so tasty and easy to share.

And you know, whether you're baking them for a group, bringing them to a party, or just enjoying them yourself, this tender and golden treat stands out as a top-notch variation of the brownie. It is proof that you can enjoy sweet treats while sticking to a plant-based diet or avoiding eggs and dairy. These brownies are proof of how delicious and versatile vegan baking can be, making them a favorite for anyone craving a guilt-free chocolate fix.

How to prepare Vegan Brownie

To prepare the vegan brownie, first chop the dark chocolate 1 and melt it in a double boiler or in the microwave, then let it cool. Remove the pit from the avocado, scoop out the flesh with a spoon 2 and mash it with a fork 3.

In a large bowl, pour the all-purpose flour and hazelnut flour 4, add the baking powder 5 and mix with electric beaters, then add the muscovado sugar 6.

Add the salt 7 and continue to work with the beaters, then pour in the coconut oil 8 and the melted chocolate 9.

Finally, add the avocado pulp 10 and blend everything with the beaters until you get a homogeneous mixture. Line a pan or a square mold 8x8 inches with parchment paper and pour the mixture inside, leveling it with a spatula 11, then distribute the coarsely chopped hazelnuts on top 12.

Bake in a preheated static oven at 350°F for 25 minutes 13. Once cooked, take the vegan brownie out of the oven and let it cool 14 before cutting it into squares 15!