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! Be sure to tag me in Instagram @fitfoodiemommy if you ever make this.