Flourless Vegan Brownies made in the blender with only 7 ingredients! They’re gluten-free, grain-free, dairy-free, and refined-sugar-free, so they make a deliciously healthy snack for when those chocolate cravings hit.
Aaaaaand we’re back!
I mean, we I never really went anywhere, but I didn’t LOVE the last thing I was planning to post so I scrapped that and proceeded to get lost in the seemingly never-ending sinkhole that is wedding planning. For real. It almost makes me wish that we had chosen to elope, but it’s fine. This is fine.
In all honesty, though, it’s really not that bad. Sure, there’s a lot ton to do, but thanks to my unhealthy obsession with lists and scheduling, I’ve got a pretty good to-do timeline mapped out, so it’s mostly just a matter of crossing one thing off the list and moving on to the next. Oh, and trying to keep myself from getting too caught up in all the different options out there. Like, the wedding industry is so massive that it’s tempting to think “okay, I really like this, but if I spend more time looking, I might find something better.” Nuh uh. Not doing it. [I like to think] I have a pretty good idea of what I want, so if I find something I like, I just go with it instead of obsessing over other potential possibilities. And it’s been working pretty well! Date was easy, venue was easy, dress was easy, theme was easy, colours were easy, photographer was ea… okay, photographer took a little more work, but pictures are super important to me, so I wanted to make sure I found exactly what I was looking for.
Honestly, I could probably talk about wedding planning for days (since that’s pretty much what my life is right now), buuuuuut something tells me it’s time to switch gears and talk about the actual reason I’m posting today – these flourless vegan brownies.
I apologize for the slightly awkward topic swap, but sometimes I have to straight up 180 my train of thought, especially when it comes to wedding things.
So… brownies! These guys are actually based on the flourless pumpkin brownies I posted a few years back. You guys love them, I love them, and I wanted to see if you could veganize them. You know, for science.
Turns out, you can. And I would have just made a note of that in the original recipe, but these guys have a different enough texture that I figured they deserve their own post.
How To Make Flourless Vegan Brownies
The main thing I changed when veganizing the original recipe was replacing the egg, so we have to start by making a flax egg. That might sound a little crazy to anyone not familiar with vegan egg replacements, but it’s just 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water that’s left to sit for a few minutes until it thickens and takes on the consistency of an egg.
You might not think it makes a very big difference, but I actually tried making this recipe by omitting the egg entirely and it produces brownies that are a lot denser, chewier, and flatter. Still tasty, but not really what I was going for.
So once the flax egg is done goo-ifying, all that’s left is to toss the remaining ingredients (all 6 of them) into a blender and process until the batter is super smooth. You can definitely do this part by hand if you prefer, but I like using my blender whenever I can because it ensures everything is well-blended and smooth. The batter should be on the runnier side and you should be able to easily pour it into the baking pan.
Oh wait, before you do that, you need to make an important decision – do you want to add chocolate chips or not? AND, if you do want to add them, do you mix them straight into the batter or melt them and pour them over the top. There’s obviously no right answer to this one; it all comes down to personal preference. Honestly, I find these brownies chocolatey and sweet enough without any added chips, but I also really like the melt + pour over top method.
Decisions, decisions.
Okay, But What Are They Like?
Delicious. And that’s a completely unbiased opinion.
These brownies are really fudgy, really moist, and really chocolatey. They’re not ultra dense like, I guess, traditional brownies would be, but I wouldn’t call them cakey either. They’re a nice in-between. They’re sweet but not overwhelmingly so, and if you’re raising your eyebrows at the pumpkin in the ingredients list, I can promise you that you 100% cannot taste it at all. It’s mostly in there for show adding moisture/fudginess.
Finally, these brownies are gluten-free, grain-free, oil-free, dairy-free, refined-sugar-free, and [insert-other-keywords-here-free].
Happy eating!
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flourless vegan brownies
- Total Time: 40 minutes
- Yield: 9 brownies
Ingredients
- 1 Tbsp (7 g) ground flaxseed + 3 Tbsp (45 ml) water
- 1/2 cup (128 g) almond butter*
- 1/2 cup (120 g) canned pumpkin puree
- 6 Tbsp (120 g) brown rice syrup**
- 1/4 cup (20 g) unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- Optional: 1/4 cup (40 g) dairy-free chocolate chips
Instructions
- Make a “flax egg” by adding ground flaxseed and water to a small bowl and letting it sit until it thickens, about 5 minutes.
- Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed and process on high until the batter becomes smooth. Stir in the chocolate chips by hand if you’re adding them to the brownies.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 – 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- If you want to use the chocolate chips as a chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they’re completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
- Store the brownies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
Looking for more delicious brownie recipes? Try one of these!
Flourless Double Chocolate Brownies
Flourless Sweet Potato Brownies
No-Bake Brownie Batter Truffles
Flourless Pumpkin Brownies
Fudgy Two Minute Mug Brownie
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I really appreciate how you explained the flax egg step, because I was skeptical about replacing the egg in a brownie recipe. I made these with almond butter and pumpkin puree, and they turned out fudgy but not overly dense, just as you described. The blender method made the batter really smooth, and the melted chocolate chips on top were a nice touch. Thanks for sharing such a simple vegan option.
Interesting recipe! I liked how you explained the role of the flax egg—knowing that leaving it out makes the brownies denser and flatter is exactly the kind of detail that helps a home baker decide whether to bother with the extra step. The pumpkin puree as a moisture booster without affecting the chocolate taste also sounds promising. I’ll have to try these with the melted chocolate topping.
Thanks for sharing this recipe! It’s really helpful that you explained why a flax egg matters—I’ve made vegan brownies before where they turned out too dense, so knowing that omitting the egg entirely changes the texture is useful. I also appreciate the tip about blending everything until smooth and the note that the pumpkin is undetectable. One question: would maple syrup work in place of the brown rice syrup, or would that alter the texture too much?
I really appreciate how you explained the flax egg step, because that was the part I was most nervous about when trying to veganize brownies. I made these with almond butter and brown rice syrup as written, and they came out fudgy and moist without tasting pumpkin-y at all. The blender method made the batter incredibly smooth, and the 25-minute bake time was perfect in my oven. I’ll definitely be making these again for a quick gluten-free chocolate fix.
These brownies look amazing! I really appreciate that you tested omitting the flax egg and described how dense and chewy the result was — that kind of detail makes the recipe feel trustworthy. I made them with almond butter and brown rice syrup, and the pumpkin truly disappears into the fudgy texture. They’re sweet enough without chocolate chips, though I can see the melted topping being a nice extra. Thanks for another great flourless option.
I really appreciate that you tested the recipe without the egg and explained why the flax egg makes such a difference — that kind of detail makes the recipe feel reliable. The blender method sounds so easy, and knowing the pumpkin is only there for moisture helps me trust that it won’t affect the flavor. The fudgy, not-too-dense texture sounds perfect for a healthy chocolate snack.
Interesting to see how a flax egg changes the texture compared to omitting the egg entirely—good call on keeping it, since it sounds like the brownies would otherwise turn out too dense and flat. I also appreciate that the pumpkin is there mostly for moisture rather than flavor, and that the batter can be made in a blender. The mix-in decision (chips stirred in vs. melted on top) is a nice touch for customizing. I’ll have to try these with brown rice syrup and see if they really turn out fudgy.
These flourless vegan brownies sound incredible, and I love that they come together right in the blender using just a handful of simple ingredients. Using pumpkin puree and a flax egg to keep them moist and fudgy is such a clever idea. I definitely need to try baking a batch of these soon!
These flourless vegan brownies sound incredibly fudgy and moist! I love that they’re made in the blender with just 7 ingredients, making them a perfect healthy treat for when those chocolate cravings hit.
You mention that omitting the flax egg entirely gives denser, chewier, flatter brownies, and that the flax egg is what gets them closer to a traditional texture. Since the recipe only uses 1 tablespoon of ground flaxseed, I’m curious whether you tried any other ratios or a different binder before settling on that one. Also, with the pumpkin puree in there mainly for moisture, did you notice any difference in how the brownies set or store over those 5 days compared to the original pumpkin version?
These flourless vegan brownies look amazing — only 7 ingredients and made in the blender is exactly my kind of easy recipe. Definitely adding these to my weekend baking list!
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Thanks for the recipe — can’t wait to try it!
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