Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Brownies
Satisfy your sweet tooth with these intensely fudgy, deeply chocolatey brownies. They are miraculously rich, perfectly chewy, and made entirely with plant-based ingredients!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Preheat the oven to 350 F and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- 3
Add the plant milk, oil, and vanilla extract to the dry ingredients and stir until a smooth, thick batter forms.
- 4
Fold in the vegan chocolate chips, reserving a small handful for the top.
- 5
Pour the batter into the prepared pan and spread it evenly, then scatter the reserved chocolate chips over the surface.
- 6
Bake for 22 to 25 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- 7
Cool completely in the pan before lifting out by the parchment overhang and slicing into squares.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
80/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving200
Calories
4 g
Protein
47 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
This is a vegan adaptation of a standard brownie, replacing the eggs that typically bind and moisten the batter with unsweetened applesauce, a common egg substitute in baking because its natural pectin and moisture serve a similar structural role.
Listahan note
This version relies on applesauce rather than a commercial egg replacer, since the fruit's natural moisture and light binding power are enough for a dense brownie batter that doesn't need the extra lift an actual egg would provide.
Technique cues
- Unsweetened applesauce stands in for the eggs, contributing moisture and a light binding effect, though the batter stays notably denser than an egg-based brownie batter as a direct result of that swap.
- Whisking the cocoa powder into the dry ingredients before adding any wet ingredients breaks up clumps that would otherwise leave streaks of dry cocoa through the baked brownie.
- The oil and applesauce are whisked together first to partially emulsify before the dry ingredients are folded in, keeping the fat from pooling unevenly through the batter.
- Slightly underbaking, pulling the pan when a toothpick still shows a few moist crumbs, keeps the brownies fudgy, since the egg-free batter can dry out more easily if baked to a fully clean toothpick.
Kitchen flow
- Parallel prep
- While Vegan Brownies is in the oven, measure out any garnish or topping — like the unsweetened cocoa powder — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Vegan Brownies's dough or batter (built around unsweetened cocoa powder) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Vegan Brownies freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the unsweetened cocoa powder. Plan around the bake; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Vegan Brownies right away — sugar and butter residue hardens fast once it cools. This one leans on the unsweetened cocoa powder. The bake step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
3/4 cup unsweetened cocoa powder
Flavor support
Purpose: cup unsweetened cocoa powder supports the balance of Vegan Brownies and should taste integrated.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup all-purpose flour
Structural base
Purpose: cup all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup unsweetened applesauce
Flavor support
Purpose: cup unsweetened applesauce supports the balance of Vegan Brownies and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/3 cup vegetable oil
Richness and texture
Purpose: cup vegetable oil rounds the texture and helps the dish feel complete.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Letting the brownies cool completely in the pan before cutting keeps them from crumbling, since they firm up considerably as they cool.
- A dusting of powdered sugar or a drizzle of melted dairy-free chocolate adds a finished look without adding another ingredient to the batter itself.
- The brownies keep well at room temperature in an airtight container for several days, similar to a standard egg-based brownie.
Ingredient swaps
- applesauce
- mashed ripe banana - adds a subtle banana flavor
- all-purpose flour
- 1:1 gluten-free flour blend - standard flour contains wheat/gluten
- granulated sugar
- coconut sap sugar - coconut is a tree nut allergen for some
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store airtight at room temperature up to 4 days or freeze up to 3 months; warm briefly for a just-baked texture.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze only when the texture is sturdy enough to thaw and reheat cleanly.
Equipment
- 8x8 baking pan
- Mixing bowls
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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