Eggless Brownies Recipe
These eggless brownies are proof that following a plant-based diet does not mean missing out on classic desserts. I use dark chocolate, coconut oil, and applesauce for a rich, fudgy dessert that tastes even better than a boxed mix. It only takes 50 minutes for me to have a batch of warm brownies that satiate my chocolate cravings.
Servings: 16 brownies
Calories: 187kcal
Equipment
- Electric Hand Mixer
Ingredients
- ¾ cups melted coconut oil
- ¾ cup unsweetened applesauce
- 4 oz bittersweet or dark chocolate pieces
- ¾ cup coconut sugar
- 3 flax eggs
- 1 tsp vanilla
- ½ cup all purpose flour
- 2 tbsp all purpose flour
- 1 pinch sea salt
- ⅛ cup crushed walnuts optional
Instructions
- First, preheat your oven to 350 degrees.
- Line an 8x8 inch baking pan with parchment paper, and use cooking spray to spray the parchment paper so it's coated.
- While your oven is preheating, melt the coconut oil and chocolate over low heat, stirring frequently.
- Meanwhile, combine the sugar, applesauce, flax eggs and vanilla until the mixture is creamy. You can use a stand mixer for this, or a whisk. This can take about 3-5 minutes. If you're using a stand mixer, start on a slower speed and then speed up as the ingredients get more combined so it doesn't splatter.
- Add the chocolate mixture to the sugar mixture and stir to combine for 1 minute.
- Add the flour and salt and stir to combine gently: stir until the flour is mixed in but be careful not to over mix.
- If you're going to add in any "mix-ins" now is the time! I chose to add walnuts, but you can add any type of nut, chocolate chips, or even dried fruit if you'd like.
- Spread the batter in the pan and bake for 30 minutes.
- At the end of 30 minutes, open the oven and insert a toothpick in the center. If it comes out clean, your brownies are done and ready to go.
- Let the brownies completely cool before serving
Notes
- My #1 Secret Tip for this eggless brownie recipe is to slightly underbake the brownies and let them finish setting as they cool. I make sure the center looks just set with a soft middle when I remove it. Baking them until they look fully cooked could lead to a dry batch of brownies. The beauty of this recipe is that since there are no eggs, I can do this and not worry about unsafe raw ingredients.
- Use good-quality chocolate: Since the chocolate provides the main flavor in this recipe, I make sure to use good-quality dark or semi-sweet chocolate. Look for a chocolate with 60-70% cacao.
- Do not overmix: I stir the batter until just combined, to keep the texture dense and soft. Even though this recipe uses very little flour, it can still be overworked.
- Line pans properly: I line my baking pans with parchment paper and allow for a slight overhang that allows me to lift the brownies out easily after they have baked.
- Allow time to cool: It may be tempting to eat them while warm, but giving the brownies time to cool completely ensures that the center is set properly.
- Use the double-boiler method: If you are unsure about melting the chocolate in the microwave, place the coconut oil and chocolate in a glass bowl over a pot of boiling water. Make sure the water does not touch the base of the bowl. This method uses the heat from the steam to gently melt the chocolate without risk of burning.
Nutrition
Serving: 1brownie | Calories: 187kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 78mg | Fiber: 1g | Sugar: 8g