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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These flourless vegan brownies sound incredibly fudgy and moist! I appreciate that they’re made in the blender with just a few ingredients, making them a quick and healthy treat. I’m also intrigued by the use of pumpkin puree for moisture without affecting the chocolate flavor, and I’ll definitely be trying out the melt-and-pour chocolate chip topping method you mentioned.
These flourless vegan brownies sound incredibly decadent and I love that they’re made in the blender! I’ll have to try them out soon.
I’m curious about the flax egg—does the texture really hold up compared to a regular egg, or is it mostly the pumpkin doing the work? I’ve had mixed results with flax eggs in brownies.
These look wonderfully fudgy — I love that they are flourless and still hold together. Have made similar with black beans before, but the texture here looks even richer. Definitely baking a batch this weekend. Thanks for the recipe!
I’ve been looking for a good vegan brownie recipe, and this one seems perfect! I’ll definitely give it a try.
Fantastic flourless twist! I loved that you kept it refined-sugar-free without sacrificing flavor. The brownies stayed moist for days and the chocolate depth is incredible for such a simple, wholesome ingredient list.
Made a double batch for my book club and everyone loved them, vegan or not. The fact they are made in the blender with only 7 ingredients makes them weeknight-friendly. Definitely saving this one!
The instructions were super clear and the result was better than bakery brownies. I was worried flourless would mean eggy, but not at all — just dense, fudgy, and rich. Used a high-speed blender with no issues.
Thank you for creating a brownie that checks all the boxes — vegan, gluten-free, grain-free, and actually delicious. The cocoa flavor shines and the sweetness is not cloying. Will be my go-to chocolate recipe.
I halved the recipe in a loaf pan and it still baked evenly. The flourless texture reminds me of French chocolate torte but in brownie form. So satisfying with a cup of coffee in the afternoon.
Great option when you want chocolate but want to keep it dairy-free and healthier. The blender batter came together in under 5 minutes. My 8×8 pan produced 16 perfect little squares that disappeared quickly.
Such a reliable recipe! Followed it exactly and got thick, fudgy brownies that sliced cleanly. The tip to let them cool completely before cutting is crucial — patience pays off with perfect texture.
Love the minimal ingredients and grain-free approach. I used certified gluten-free oats ground fine as part of the base and it worked seamlessly. No grittiness, just smooth chocolate goodness in every bite.
Your flourless vegan brownies solved my craving without the sugar crash. The balance of chocolate and natural sweetener is excellent. I refrigerated leftovers and they became even denser and more brownie-like — amazing!
Exactly the healthy-ish brownie I was searching for. Dairy-free, gluten-free, and still indulgent. I added walnuts for crunch and it paired so well with the fudgy base. Will experiment with espresso powder next time.
Made these for a potluck and got so many compliments. People could not believe they were vegan and flourless. The blender makes cleanup easy too. I lined the pan with parchment as suggested and they lifted out perfectly.
I appreciate how clearly you explained the gluten-free and refined-sugar-free substitutions. The brownies were fudgy in the middle with slightly crisp edges. My kids devoured them before they even cooled completely!
Wonderful grain-free dessert that does not taste healthy at all in the best way! The cocoa intensity is perfect and the maple syrup sweetness is just right. I dusted a little cocoa on top after cooling for presentation.
Tried this with sunflower seed butter for a nut-free version and it worked great. Still rich and chocolaty, and nobody guessed they were flourless or vegan. Your baking time range was very accurate for my oven.
These are fantastic for meal prep. I cut them into small squares and froze half — they thaw beautifully and still taste fudgy. Great to have a grain-free, vegan treat ready without flour or dairy.
Loved the blender tip and the note about not overbaking. I pulled mine at 17 minutes and they set up perfectly as they cooled. So good warm with a little almond milk. Definitely a keeper for chocolate cravings.