Ultra rich Easy Vegan Fudge Brownies chock full of chocolate, made in one bowl, and healthier than most with applesauce, oat flour, and no added sugar!
ORIGINALLY PUBLISHED NOVEMBER 9, 2017
PHOTOS + RECIPE UPDATED AUGUST 12, 2022
I’ve eaten a lot of brownies in my life. Almost all of them are a fond fudgy memory, but there is something that every single one of my favorite brownies over the years have in common. And that something is chocolate. I don’t just mean chocolate flavor, all brownies have that. I mean real deal chocolate. Chips or chunks or melted and mixed in chocolate. Double, triple, (quadruple? can that exist pls) chocolate.
Cocoa powder is okay, but I want something that melts. Something extra gooey amidst all the chocolate and chewy. Because if you finish a brownie with clean fingers then you’re doing it wrong.
So if you too hold your brownies to an exceptionally high messy-fingers standard, then this is the brownie for you. And if you don’t, then I think you are selling your brownie-loving self short. And if you eat brownies with a fork…who are you even? Not that I’m judging.
Whichever kind of human you may be, let’s get you a plate and a piece and talk about why these are soon to be your favorite chocolate indulgence.
Before brownie making, there are a few things you need to know:
- This is not a dessert/breakfast brownie. This is a dessert/dessert brownie. If healthy is what you are here for, allow me to redirect you -> HERE
- There is a not insignificant amount of melted chocolate involved in this recipe. You’ll thank me later.
- No added sweetener is necessary in this recipe, the applesauce + semi-sweet chocolate has it covered.
- They’re good. Like really really good. Like good bordering on crazygood.
And yes, drizzling with melted chocolate does officially tip them into crazygood territory. Btw adding a little coconut oil to your melting chips -> perfect drizzle consistency.
As I may have mentioned a time or too, these brownies are quite rich and fudgy. If you want them more on the cakey side of fudgy, add the one half teaspoon of baking soda. If you want them more on the super duper extra side of fudgy then omit the baking soda. Personally I prefer them with the baking soda – a hint of fluffy amidst the fudge.
This recipe is made with oat flour – store-bought or blitzed in the blender, and certified gluten-free if necessary. I tested them with almond flour too, but it was a no go. Too gooey and fall apart-y. Apologies to my grain-free friends, but I’ll work on a paleo version soon.
Oh, and if the words too chocolatey are something you’ve said before, then you could replace the cacao/cocoa powder with more flour to tone it down a smidge. Or there is always the glass-of-milk-to-go-with option. But since you are here reading a fudge brownie recipe I’m guessing you’re cool with decadent and currently thinking: Bring. It. On.
Happy brownie baking and blissfully devouring to you!
Easy Vegan Fudge Brownies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: baking
- Cuisine: american
Description
Ultra rich Easy Vegan Fudge Brownies chock full of chocolate, made in one bowl, and healthier than most with applesauce, oat flour, and no added sugar!
Ingredients
- 8oz dairy-free semi-sweet chocolate chips
- 3/4 cup (180g) unsweetened applesauce
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
- 1/2 cup (50g) cocoa powder
- 1/2 cup (60g) oat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Frosting: THIS chocolate cashew cream frosting (pictured) or THIS 2 ingredient dairy-free ganache
Instructions
- Preheat the oven to 350F. Line a baking dish (mine was 9″x6″) with parchment paper and/or grease the sides.
- Prepare flax egg and set aside to gel.
- Melt the chocolate chips in a mixing bowl, stir until smooth.
- Add applesauce (room temperature), flax egg, and vanilla. Whisk to combine.
- Add the oat flour, cocoa powder, baking soda, and salt. Whisk/stir to combine.
- Pour into prepared dish, smoothing the top.
- Bake for 30-35 minutes at 350°F, the center should not feel squishy when they are done.
- Cool in the pan for 15 minutes before transferring to a cooling rack.
- Either enjoy warm, or cool and top with one of the frostings listed above. Enjoy!
Notes
For the old version: omit the flax egg, increase applesauce to 1 cup, decrease cocoa powder to 1/4 cup
Keywords: baking, chocolate, dessert, easy, vegan, gluten-free
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Would these be ok with mashed banana instead? Unsweetened applesauce is surprisingly uncommon in the UK 🙁
Yep for sure! Sounds delicious, I love banana + chocolate😊
do you add the same amount though?
Yep, same amount! So 1 cup mashed banana 🙂
Thank you!
would the banana have to be over ripe?
It should be ripe at least, but it doesn’t have to be overly ripe.
Its is OK to use gluten free flour instead of oat flour? I currently don’t have our flour
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Hi Jasmine! I haven’t tested this one with any GF flour blends yet, but it should be fine 🙂
I only have 8×8 and 9×9 pans? should I double the recipe? I really want to make them. they look very delicious and healthy. Thank you.
I would recommend using the 8 x 8 pan, they will just be a little bit thinner. Doubling the recipe will be too much for that size pan, you could try 1.5x but that sounds like a lot of math😆
I did them according to your recipe in 8×8 pan and they turned out, as you say, thinner than your picture but super good. Thank you.
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Yay! Shape doesn’t really matter once you are devouring them😊 I’m really happy you liked them, enjoy the rest Erika!
? You don’t have to add sugar to apples when making apple sauce
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I’m just curious as to why you gave a 3 star rating when you just had a question about adding sugar?
Nope the applesauce is unsweetened, the only ingredients is apples 🙂
It is very easy to make unsweetened apple sauce
You need couple of apples,peeled,chopped,add them in a sauce pan with 1tbsp water and 2 tbsp lemon juice
Bring to boil and then simmer for 10-15 min or until soft
So simple! Thanks for sharing your recipe 🙂
Quick and easy applesauce – 1 whole dessert apple with 1/4 cup of filtered water and blend = 1 cup of applesauce 🙂
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whoops I mean = 1/4 cup of applesauce
So easy! Thanks for sharing Cassie 🙂
I made fresh applesauce for this and it was perfect. Just peel and cut some apples, put in a pot with a bit of water, and cover. Simmer on low heat until theirs soft. I mashed with a fork then adding to every hi g else in the blender, where any bits were smoothed out anyway. Good Luck!
Sorry my phone’s autocorrect butchered some of the words!
I live in UK and buy unsweetened apple puree for babies- it’s the same as apple sauce.
Yep that will work too!
Ok, I’m already severely OVERDOSING on all the brownie and cake and cookies over here in my kitchen and then you go and post these!? Haha, I just might very well have a chocolate heart attack, lol. Now this is how I like to start my Thursday mornings! And hell yes to chocolate chips or chocolate in some form in the brownie. I don’t think I’ve ever written a brownie recipe (and I’ve done a ton, lol) that doesn’t include chocolate melted into the brownie or uses chocolate chips….unless it’s a raw brownie. I mean, brownies to me are a tad boring without real cocoa butter in them. It doesn’t hurt when you drizzle extra chocolate on top either, lol. And a scoop of ice cream….
But you know that really wouldn’t be the worst way to go🍫🍫😂 I will almost always throw chocolate chips in a brownie recipe even if it doesn’t call for them, although with the copious amounts melted in the batter i thought that may seem excessive here. Compromise: more melted on top. Totally with you as usual though on the brownie standards and especially on that ice cream idea😊 Happy thursday Brandi!
I really want to make these, but do they make vegan chocolate chips? Sorry I’m new to this.
Yes there are a few different brands that are vegan, but the Enjoy Life ones are my favorite: https://amzn.to/2H9mVqm Hope that helps and good luck with getting used to vegan baking!
Can I replace the chocolate chips with cacao nibs?
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Cacao nibs don’t melt, so they won’t work in this one. Sorry!
Question – why did you leave a rating before trying the recipe? it is not required and throws off others who are basing the recipe’s quality off the rating system!
I think this post just solidified our friendship because brownies should definitely always be messy AND made with the real deal melty chocolate – not the powder. These look KILLER!
Oh thank goodness! Because if you told me you ate brownies with a spoon or something there’s no way it would’ve worked between us😂 I should shared my opinions on brownie (NOT) neat-ness a long long time ago!
Woah, Natalie! Another decadent fudgey dessert *screams joyfully on the inside*! Do you think coconut flour could be used in place of oat flour? Thanks for posting so much healthy deliciousness!
Haha happy to hear you are just as excited about excessive amounts of fudge-ness too. Ugh I wish! Coconut flour will not work here though, it would make them really dry and too crumbly unfortunately. I am still working on the grain-free version (probably with almond flour though) so that will be coming soon!
Yay! Thanks! I can’t wait for your upcoming recipes! = )
These are the best healthy brownies I’ve had. The texture is perfect and gooey ugh!! and the flavor is so decadent I’m in love. (And I used sugar free chocolate bars!) I made it all in the bowl I melted the chocolate on so I didn’t lose anything transferring bowls 😉 thank you so so much! Made them for a Friday movie night and they were perfect.
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YAY!! That sounds perfect, I am so happy you loved them Frida🤗 Thanks for the awesome feedback and happy weekend!
Substitute for oat flour? Thanks.
I am still working on the grain-free version so if that’s what you are after it’s coming. I haven’t tried any other non grain-free ones, but others that will likely work: spelt, all purpose, gluten-free all purpose, quinoa, buckwheat. Hope that helps!
Spelt is a form of wheat, so it’s not gluten free ?
Nope, spelt is definitely not GF 🙂
The apple sauce is home made or should I buy it???
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Either is fine. I personally buy it because that’s easier and it’s quite cheap depending on where you live, but you can make it too: https://nadiashealthykitchen.com/unsweetened-applesauce-recipe/
I always make it myself, because in Ecuador where I live there’s no such thing as unsweetened applesauce. I have used my homemade sauce in may of Natalie’s recipes and it always works well.
If you have a high speed blender like Vitamix just core and blend!!! It’s that easy!
I don’t eat chocolate and usually replace it with carob powder when I make chocolate recipes, but that doesn’t help me with chocolate chips. So I was just wondering if I could leave them all together.
Thanks for responding and for your amazing recipes!
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The melted chocolate is really important for sweetness, binding, moisture, and richness so short answer is no you can’t leave it out unfortunately. Carob chips do exist if you wanted to try with those: http://www.sunspire.com/en/products/vegan-carob-chips
Or maybe try one of these recipes instead:
https://www.feastingonfruit.com/vegan-fudgy-low-fat-brownies/
https://www.feastingonfruit.com/chewy-chocolate-brownie-cookies/
I have to omit the chocolate chips will it still be good? Im on the elimination diet and i FINALLY found a vegan gluten free brownie that my nutritionist approved.
This one really needs the melted chocolate to work, they are there for moisture and binding since there is no oil/nut butter😬 I have other brownie recipes that don’t use melted chocolate, but not sure if they will fit your diet
I just made them and they are phenomenal! Especially with some blueberries on the side.
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YESSS!! Mmm that sounds like the perfect dessert pairing, I love chocolate + blueberries! Thanks for the feedback and enjoy the rest of the batch😊
This looks like the best recipe ever! Love how easy it is and um yea, I’m your token chocolatey fudgy brownie girl who believes brownies = messy fingers. What is that caramel looking sauce on top?
Hehe I’m so happy we see eye to eye on all things brownie neat-ness😊 It’s actually just melted semi-sweet chocolate thinned out with a bit of coconut oil, but looks so much like caramel doesn’t it? I thought the same thing while editing…weird.
Ooh ok, yea it looks like caramel (which… would actually be DELICIOUS!) but melted chocolate also = love. Thanks for replying!
Hi Natalie! I have been trying to always soak my oats before baking them to break down the phytic acid. Would that work to do in this recipe? I’m wondering what would happen if I made the batter but then let it sit covered for 12-24 hours before finishing the recipe. What are your thoughts? I’d also have to add something acidic to the mixture while it sits… any tips you can give are much appreciated!
Hmm I’ve never tried letting a batter sit that long, my main concern is they won’t rise as much as the baking soda will have sat for so long. I would recommend swapping to baking powder (1 tsp), but even then I cannot guarantee what the texture will be like. Adding an acid, either lemon juice or apple cider vinegar, will be fine though. I’ll be really curious to hear how they turn out, best of brownie luck to you!
These look so devine, I want it now 😋. Unfortunately I can’t use oat flour. I know your trying other flours, have you tried it with green banana flour? I am experimenting with it a bit (Natural Evolution brand) and have done your waffles so many times!! Thank you for mentioning previously that it works with apple sauce rather than dates!! So with this in mind, banana flour might work??
Hi Tina! Actually yes, I do think green banana flour could work here! I hadn’t even thought of that one. You will probably need more of it, about 3/4-1 cup. With banana flour baking, the batter has to be quite thick in order for them to not be mushy after baking, almost a cookie dough consistency as opposed to pour-able like a batter. I cannot guarantee the texture will be exactly the same as all flour subs affect that, but best of luck and I hope they turn out delicious 🙂
I made these today after seeing it on Instagram. These were for my multiple-food allergy kids and they loved them. I had a hard time mixing them in my Vitamix; my dough was drier than what was shown in the video. No matter, they turned out great! Next time I will probably use my Kitchen-Aid or a bowl and spoon.
Do you have a favorite spatula/spoon you use to get all the batter out of your vitamix? I have been on the hunt for years for such a tool.
Thanks for the awesome recipe!
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YAYYY!! I am so happy this recipe works for your family and even moreso that the kids approved! Thanks for the feedback Shannon. Bowl and spoon would be fine here and actually yes, a stand mixer is a good idea for this one too. Oh the countless spatulas I’ve tried!
The short answer is no, I have yet to find one that works really well for getting all the last bits out of those vitamix corners. I think this is the best one I’ve found though and it works decently well although i wish it was a little less bendy: http://amzn.to/2hpXfay And honesty sometimes just a regular old spoon is good enough for me. If ever I do find that perfect utensil I will let you know! Happy monday 🙂
Rather than using chocolate chips could I use the same amount but in home made melted chocolate (cocoa powder, coconut oil & maple syrup)?
Hmm honestly I’m not really sure. I think it would be okay although sometimes I find the homemade chocolate to be quite a bit thinner than melted chips. I can’t guarantee without testing it myself, so you will just have to try it and see. Sorry I can’t tell you for sure!
OMG sooooo delish!! Very best vegan brownie ever!! Hubs and I devoured half the batch!!
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WOOHOO!!! I am so so happy you both loved them, thanks for the awesome review Lori 🙂
BTW, I used Scottish oats instead of oat flour because that’s what I had on hand and I couldn’t be bothered processing it into flour. I just mixed it all by hand and it still came out perfect. Yum!!
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Oh what a neat idea and awesome to know that worked! A little extra oaty texture amidst all the fudgy sound delish to me😋
These look so, so good! I’ll probably be the omit-baking-soda-for-maximum-fudgieness-type 😀
Haha as fudgy as possible please 🙂 I love that warm they are cakey and then cold the next day they are much fudgier–best of both worlds!
These look awesome and I’m making them today! I am assuming that you used a vegan chocolate chip (Enjoy Life?)? Just making sure that they will melt like a non-vegan variety. Thanks!
Thanks for pointing out the need for vegan chocolate chips! I am making these for birthday treats for a coworker who is allergic to gluten and dairy, and nearly accidentally poisoned him by buying regular chocolate chips – thankfully I read the ingredients before I got started! I think the recipe should be edited to specify to look for vegan chocolate!
Done! Thanks for letting me know 🙂
Have made these brownies twice this week! The first time I used the whole 1/4 cup of cocoa but they ended up being more bitter than I liked so the second time I made them with just 2 tablespoons of cocoa and they were perfect! I topped it with cashew butter and coconut “ice cream”. I am dairy, soy, egg and gluten free so it’s hard to find dessert recipes that actually taste good and fit my dietary restrictions. This fit the bill for sure! I can’t wait to try some more of your recipes!
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With coconut milk ice cream and cashew butter on top…mmmmmm hello perfect dessert situation! That sounds amazing. I am so so happy they fit your diet and that you tweaked them to fit your tastes too🤗 Thanks for the feedback Kim and I can’t wait to hear what you try next!
So glad I doubled the batch, I KNEW they would be awesome! So fudgey 😭😍👏👏👏👏 definitely making these again
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A very very good decision 🙂 I am so happy you liked them Casey!
Loved these! And so easy to make. Chocolately, fudgy, healthy, not overly sweet—what’s not to like? Didn’t make any drizzly sauce for on top—just baked it with some cacao nibs on top (I’ve really grown to like them and they are totally guilt-free). Thanks so much, Natalie.
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Hi Ellen! I am so happy to hear they hit the chocolatey spot for you 🙂 I love the cacao nib topping idea for a little extra crunch. The sauce is just to look pretty mostly, my favorite way to eat them is cold from the fridge and extra fudgy–they really don’t need much else. Thanks for the feedback and enjoy the rest of the batch!
Can I easily double the recipe? I am planning to bake this for an office potluck because of gluten dietary limitations. If I can, can you let me know what would be the recommended pan size etc.? Thanks!
Sure! I would recommend using a 13×9″ pan if you double the recipe (casserole size) and you may need to cook them an extra 5-10 minutes too. I hope they turn out great Elza 🙂
I live in the Netherlands and Chocolate Chips are not so common here. So I tried it with melted 75% pure chocolate but it didn’t turn out at all as your pics. Is the consistency of choc chips different than compact chocolate bars? It was still very chocolaty and nice… More like a thin compact chocolate cake.
Hi Kelly! Chips vs a bar shouldn’t make much of a difference. The cacao content could affect the texture/taste, and 75% is a bit darker than I used here. When you say “thin compact cake” do you mean it was fluffier than a brownie or more dense and fudge like?
It was a lot more fudge like. Like the baking powder didn’t do it’s job.
Wait did you use baking POWDER or SODA? The recipe calls for soda, which is much more powerful than baking powder. If you want to use baking powder you will need to increase the amount, try 2 tsps. That could make a big difference!
Ooh, it was baking powder… I thought that’s what’s it’s called here… Better next time!
hi! these look amazing! I made them, but I switched the applesauce for liquid coconut oil and it came out a dissaster. I wish I asked before, Im so bummed because the mixture tasted delicious and was really looking forward to eating these this afternoon. So just a heads up if anyone is thinking of doing the same!
Oh no!! Argh yes that would be a lot coconut oil especially when you already have the natural fat in the melted chocolate🙈 I’m so sorry you had to waste all that chocolate, if you want to replace the applesauce pumpkin puree or mashed banana or maybe even nut butter would be a much better choice!
Excited to try recipe. If I added a pinch of peppermint extract would that be ok? If I wanted a minty chocolate flavor? If so how much?
Thank you.
Merry Christmas
Absolutely, I love that idea! I would go with 1 tsp for a distinct peppermint flavor, 1/2 if you want it more subtle. I hope they turn out minty and delicious 🙂
I LOVE YOUR RECIPES SOOOOO MUCH!!! I really should make a cookbook with all these amazing healthy recipes! is so hard to find recipes that taste so indulgent that are healthy, defiantly vegan ones. but your recipes are so indulgent and healthy, your just so… UNBELEVABLELY AMAZING AND WONDERFUL!!! I CANT SAY IT ENOUGH!!! that’s why I really think you should make a cookbook. I would buy it no matter the cost!!!
Hi Bethany! Ahh you are so so sweet, your support and enthusiasm means a ton to me. THANK YOU <3 And yes, there will hopefully be a cookbook in the future and at the very least ebook(s) next year perhaps 🙂
YAY PLEASE DO!
Oh my heaven!! These brownies are are fantastic! VERY rich, moist and just what I needed for a major dessert craving. I live that they don’t have added oil and sugar. I sprinkled the top with chocolate chips and a little powdered sugar. Best vegan brownie ever!
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Hi Shelia! Ahhh yay, I am thrilled to hear you liked them! “Best” is very high praise with how many brownies are out there, so WOOHOO! Mmm chocolate chips + powdered sugar–that sounds better than any frosting to me. Thanks for the awesome feedback and happy sunday 🙂
I was looking for a good vegan brownie recipe idea and look who came up?! I can’t wait to try it! <3
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Haha what a coincidence! Hope you have been well Adrienne <3 Happy Monday (and brownie making) to you!
where do i store it? can i store them in the freezer and heat it in the microwave before i eat it? how long can it last in the fridge or freezer ? thx
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You can store them at room temp or in the refrigerator in an airtight container, but they will last longer in the fridge (a week at least, but will dry out with time). I don’t recommend freezing them, that will ruin the texture. I like to eat them cold straight from the fridge, they are more fudgy that way. But at room temp or reheated they will be a little more cake-y. Hope that helps and enjoy!
I tried baked sweet potato instead of apple sauce and got an even stickier, gooey consistency…. 😯🤗
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I’m so glad it worked! Extra fruity and fudgy sounds delish😋 Thanks for the feedback and enjoy Faith!
Hi! I was wondering if I were to use a metal baking pan, would the temperatures or baking times change?
Yep, I have made them in a metal pan before it’s still 30-35 minutes. Hope you enjoy 🙂
Wow, thanks for the amazingly quick reply! I plan on making them tonight/this weekend and will report back but I know they’ll be amazing!
I promised to come back and let you know how they were, so here I am! I doubled the recipe and baked it in a 13×9 baking pan (as you suggested in one of the comments above). It only had to be baked for 35 minutes. They are SO fudgy! I only had half the amount of cocoa powder, so had to substitute with half carob powder and they were still excellent!
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Woohoo!! That’s what I like to hear 🙂 I am glad the double batch worked out, and half and half cocoa and carob sounds really intriguing and yummy. I appreciate you taking the time away from your brownie devouring to come back and leave a review, Joy!
I’m confused how it can be vegan if you’re using chocolate? Are semi sweet choc chips a US vegan brand? xx
Hi Alice! Yes the chocolate chips I use are vegan. Many of the brands here are accidentally vegan if you use semi-sweet or darker, but my favorite brand Enjoy Life is actually labeled vegan and allergy free: http://amzn.to/2rudhbf
So I made these and they were really sour. Like I can’t taste anything else. Did I do something wrong or??? But, on the bright side, they are suuuper fudgy.
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Sorry I left two comments now. Didn’t think the first one got posted. So sorry
No worries! Sour? That is very strange, none of the ingredients involved are sour at all so there is no reason they should be sour. Bitter maybe if you used too dark a chocolate or too much baking soda, but not sour. How fresh/old was your applesauce? Maybe the applesauce you used had gone bad, applesauce can do that even in the fridge and will become very acidic and sour. I’m not sure, that’s the only thing I can think of😕
Just made these and they are so delicious! Do they freeze well? If so, how long do they last in the freezer? And how long would they take to defrost on the counter? Thanks@
Hi Meredith! Yay I am so happy you like them😊 Hm I’ve never had enough leftover to freeze ha, but I imagine they would freeze just fine yes. They may be a bit drier after defrosting as many healthier baked goods are, that’s my only concern, but you will have to try it and see. In my experience with freezing cookies and such they can usually last 2-3 months frozen and usually take about 3-4 hours to defrost. It’s best to freeze it all in one slab as opposed to cut up too. Hope that helps!
Hi! I made these tonight and they were such a big hit. I love how your recipes are easy and only use a few ingredients that I always have on hand. Will totally be making these often. So delicious! Thank you!
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Woohoo!! I’m so happy you liked them🤗 Easy and yummy and healthier is always my goal, so that is wonderful to hear. Happy monday, Sara!