Healthy Vegan Brownies


Who doesn’t love brownies?!?  But let’s admit it, we can’t have too much of it when we think of all the sugar and calories in every bite.  I’m a chocoholic and I definitely can’t rule out chocolate completely from my diet!  How about when I say VEGAN BROWNIES? Now we’re talking!  I have found so many versions of healthy brownies out there so this is probably a hybrid of all those recipes I’ve tried and tested.  If I can sum up what makes these brownies my favorite to-date, they are:


Is that enough to convince you???

I substituted flaxseed eggs for eggs (a brilliant discovery I found recently), coconut oil over butter, and raw honey instead of brown sugar which is usually the case for brownies. I must say this is a kid-friendly recipe so you can indulge your little ones without the sugar rush!

Plus it is soooo easy to make.  All you do is hand-mix all the ingredients and voila!  You’re done in less than an hour tops!  You can also freeze these brownies for longer storage.  Reheat it and enjoy with a nice cuppa for a healthy and delicious snack!

So who’s ready to make some brownies???

What you’ll need:

½ c coconut oil, melted
¾ c raw honey
2 flaxseed eggs (1 egg = 1 tbsp flaxseed meal + 2.5 tbsps water, set aside for 5 minutes)
1 tsp vanilla extract
¾ tsp baking powder
½ c dutch pressed cocoa powder
¾ c wholemeal flour
optional (1/4 c chia seeds, ¼ c vegan choc chips or walnuts)


Preheat oven to 350 degrees F and grease or spray muffin tins with cooking spray.  Or you can also use muffin liners.  If you don’t have a muffin tray, you may also use an 8×8 pan lined with parchment.

Prepare the flaxseed eggs in a small bowl by combining the flaxmeal with water and set aside for at least 5 minutes. It will be sticky and runny just like a normal egg is.

Place the melted coconut oil in a bowl and then stir in the flax eggs, honey, vanilla, baking powder, salt and cocoa powder. Use a whisk to combine but make sure not to over-mix.  Add the flour, and any add-ons like seeds, or nuts, or choco chips.

Scoop batter into the muffin tins until 2/3 full. I scooped about 2 to 2.5 tbsps of the batter per tin.  Bake for about 18-20 minutes or until a toothpick comes out clean when inserted into the brownie.  Make sure not to overbake so it still is a bit fudgy, and not dry.

Let it rest in the tin for a few minutes before transferring to a plate or cooling rack.

For a non-vegan option, you can also add ganache topping on the brownies (by mixing about 1 c dark choco chips + ½ c heated cream).

Now you can have these delicious brownie cups anytime you want without the guilt! Hope you enjoy this too!


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