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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Blender brownies with just 7 ingredients and no flour sound perfect. I love that they are refined-sugar-free y trying these.
I love that these brownies rely on only 7 ingredients and come together in the blender, making the batter almost effortless. Tracking each step feels like logging hours to decimal calculator, turning chaos into tidy progress. Grain-free and refined-sugar-free, they tame chocolate cravings without weighing me down. I’m already mapping the next batch into my weekend timeline.
Using pumpkin puree and almond butter to make these brownies flourless sounds like a clever combo, and I love that they come together in the blender. Good to know the brown rice syrup is what keeps them fudgy, I’ll try them with dairy-free chips.
I’ve been making your flourless pumpkin brownies for ages, so seeing a veganized version get its own post made sense — the texture really is different enough. The flax egg worked exactly like you described, one tablespoon of ground flax with three of water and it gelled right up. Everything went into the blender and came out smooth with just seven ingredients, which might be a record for a brownie recipe. Gluten-free baking usually feels like a chemistry exam, but this one was refreshingly uncomplicated.
Seven ingredients and a blender is my kind of recipe — anything that keeps dish duty to a minimum wins me over. I also laughed at the wedding planning tangent, because that “if I keep looking I might find something better” trap is dangerously real. Saving these for my next chocolate craving.
Your comparison between using a flax egg and omitting the egg entirely is particularly helpful because it explains the texture change rather than just listing a substitution. Would you recommend measuring the ground flaxseed by weight as well, to make the binder more consistent across different grinds?
Blender brownies with 7 ingredients sounded too good to be true, but the base being adapted from your flourless pumpkin brownies explains why the texture works — that recipe was already reliable. I made these with almond butter and they came out fudgy rather than cakey, which is exactly what I wanted. Also, the wedding-planning aside about just committing to a choice instead of chasing the perfect option is weirdly good life advice baked into a brownie post.
Flourless brownies live or die on the cocoa-to-fat ratio, and most recipes overcorrect with too much sugar. This one does not, which is why it works. Unrelated, but I have been making a tool that turns one photo into a 12-second dance clip, and the same thing applies: the short version is harder to get right than the long one. Have you tried these with a little espresso powder?
These flourless vegan brownies look so incredibly rich and fudgy! Finding a plant-based dessert that nails this texture is rare. Can’t wait to bake them!
Enjoyed the post! I just launched a free daily NFL play-calling game where you call plays from real historical game situations.