Healthy vegan brownies that are refined sugar-free, rich, fudgy, and oil-free! An easy low-calorie treat that’s moist and full of decadent chocolate flavor.
Oh, chocolate, how do I love thee? Let me count the ways. Yes, I have a bit of an obsession with chocolate and I think it’s time we all just admit it. This is a judgment-free zone.
For the record, there’s nothing to be ashamed of with this vegan brownie recipe because it’s essentially guilt-free. Yes, you read that correctly. Guilt-free!
So, get ready to indulge yourself with pure wholesome dairy-free plant-based decadence without waking up and feeling as though you’ve sinned beyond forgiveness. These are the best vegan brownies and they are a gift of heaven and the answer to all your chocolate prayers.
You are going to love everything about these brownies: the taste, texture, and simplicity are just the beginning.
Are you ready to jump up and shout, “Hallelujah!” Let’s do this!
Are Vegan Brownies Healthy?
Yes, these are absolutely healthy but not all vegan brownies are created equal. However, with these, there’s no oil, fake ingredients like vegan butter, or other processed vegan crap food. The ingredients are simple, wholesome, and affordable.
And, if you need to make them gluten-free you can do that simply by using oat flour your favorite gluten-free baking flour. Problem solved.
These brownies are low-calorie, naturally sweetened, and low in fat. They just don’t taste like they’re healthy. What’s not to love?
Yes, I know people make black bean brownies and zucchini brownies. And, that’s cool. Personally, I think this is one of the best vegan brownie recipes I’ve ever made. But, hey, that’s just me.
Ingredients You’ll Need
What makes this recipe so unique is not the presence but the absence of certain popular vegan ingredients often found in “healthy” brownie recipes. Things like black beans, zucchini, flax egg, and even unsweetened applesauce are not needed.
Here’s all you’ll need:
- Banana: this works to keep things moist and acts as a binder for everything. It replaces the need for eggs and oil. Sweet potatoes are an excellent replacement if you’re not a fan of bananas.
- Non-dairy Milk: unsweetened almond milk is what I usually keep on hand but any non-dairy milk is sufficient.
- Maple Syrup: the perfect natural vegan sweetener, even better than coconut sugar. And, you don’t need much because of the banana.
- Vanilla Extract: for adding a depth of flavor. Vanilla is to sweet recipes what salt is to savory recipes.
- Flour: I prefer whole wheat pastry flour, but some other options are: white whole wheat flour, whole wheat flour, or oat flour.
- Natural Cocoa Powder: I like raw cacao powder because the flavor is more intense. But, you ould also use unsweetened cocoa powder as well.
- Baking Soda: you could use baking powder if you prefer. But, I chose baking soda because it keeps the sodium content low and works very well.
Vegan Brownie Recipe
This recipe could not be any simpler. Let’s do it!
Start by preheating your oven to 400˚F. Duh.
Then, to a large mixing bowl add the banana and mash until it's fairly smooth. Some chunks are ok but you want a smooth consistency. Stir in the remaining wet ingredients and mix well.
Add the dry ingredients and mix until everything is well combined. The brownie batter might seem a little dry but it's fine. Do not add more liquid!
Next, line an 8×8 inch baking pan with parchment paper and spread the brownie mixture as evenly into the pan. You can also use a nonstick baking dish or silicone baking dish.
Bake the brownies for 9-13 minutes. Yes, I know that sounds odd but I baked these at two different places and these were the times that worked best. Remember, all appliances are different.
To check and see if the brownies are done simply insert a toothpick into the center and if it comes out clean the brownies are finished baking. If you like gooey brownies check them at about the 8-9 minute mark.
When they have met your approval of being done simply remove the brownies from the oven and allow them to cool for at least 20 minutes or until they reach room temperature.
Cut the vegan brownies into 9 large pieces or 12 small ones. I prefer the big ones (that’s what she said…) Sorry I couldn’t help myself 😁
Baking Tips & FAQ
- Optional Ingredients: consider adding vegan chocolate chips, chopped pecans, walnuts, or dried fruit to the batter before baking.
- DO NOT OVERBAKE!!! I hate dry brownies.
- If you like gooey brownies like the ones in the photo either use a shorter cooking time or add extra chocolate chips to the batter before baking.
- Place any leftovers in an airtight container and store them on the counter at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Drizzle with almond butter or any of your favorite nut butters.
More Healthy Vegan Sweet Treats
I hope you enjoy these Healthy Vegan Brownies and please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Healthy Vegan Brownies
- Total Time40 minutes
- Yield9 brownies 1x
- DietVegan
Healthy vegan brownies that are refined sugar-free, rich, fudgy, and oil-free! An easy low-calorie treat that’s moist and full of decadent chocolate flavor.
Ingredients
Wet Ingredients
- 1 medium banana, ripened
- ¼ cup maple syrup or agave
- ¼ cup unsweetened almond milk (or plant milk of choice)
- 1 ½ teaspoons pure vanilla
Dry Ingredients
- ¾ cup whole wheat pastry flour
- ¼ cup raw cacao powder or unsweetened cocoa powder
- ½ teaspoon baking soda (NOT BAKING POWDER)
- ⅛ teaspoon of salt
Optional
- ¼ cup vegan chocolate chips (I like Enjoy Life mini chocolate chips)
- Nuts: chopped walnuts, pecans, or pistachio
Instructions
- Preheat your oven to 400˚F.
- To a large mixing bowl add the banana and mash until it’s fairly smooth. Some chunks are ok but you want a smooth consistency. Stir in the remaining wet ingredients and mix well.
- Add the dry ingredients and mix until everything is well combined. The brownie batter might seem a little dry but it’s fine. Do not add more liquid!
- Line an 8×8 inch baking pan with parchment paper and spread the brownie mixture as evenly into the pan.
- Bake for 10-12 minutes. To check and see if the brownies are done simply insert a toothpick into the center and if it comes out clean the brownies are finished baking. Remove the brownies from the oven and allow them to cool for at least 20 minutes.
- Slice into 12 small pieces or 9 larger pieces.
- Enjoy!
Notes
Optional Ingredients: consider adding vegan chocolate chips, chopped pecans, walnuts, or dried fruit to the batter before baking.
DO NOT OVERBAKE!!! I hate dry brownies.
If you like gooey brownies like the ones in the photo either use a shorter cooking time or add extra chocolate chips to the batter before baking.
Place any leftovers in an airtight container and store them on the counter at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Drizzle with almond butter or any of your favorite nut butters.
Use baked sweet potatoes if you’re not a fan of bananas.
Nutrition
- Serving Size: 1 brownie
- Calories: 77
- Sugar: 7.3 g
- Sodium: 136.4 mg
- Fat: 0.6 g
- Carbohydrates: 18 g
- Fiber: 2.2 g
- Protein: 1.9 g
- Cholesterol: 0 mg
- Prep Time: 10 mins.
- Set Time: 20 mins.
- Cook Time: 10 mins.
- Category: Vegan Dessert Recipes
- Method: Bake
- Cuisine: Vegan
I have made these twice. The first time they came out just ok, but the second time, they were moist, gooey and delicious! I didn’t change any ingredients, but I probably baked them too long the first time. I’m glad I tried them again and read your notes more thoroughly this time. I also threw in a few extra chocolate chips. These are now my favorite WFPB brownie recipe. And I agree with a previous comment that the banana is not overpowering! Yum! Thanks for another delicious recipe, Shane!
yummy brownies. i’ve made them twice now 🙂
Disregard my previous rating (I got things straightened out)
Love how simple and minimal ingredients these are and will make again. Yes they have a strong banana flavor, but I don’t mind it whatsoever. I would also like to try it with sweet potato. I opted to only add a little bit of walnuts in the batter instead of the chocolate chips. I did have to cook for about 22 minutes for them to set and then I let them cool for an hour. Will make again.
I have made these so many times! It is my favorite way to use ripe bananas! My favorite is tripling the recipe and baking in a 9 x 13 baking dish. It takes longer to bake but it is sooo worth it!! We like big brownies and these are guilt free and absolutely delicious! The banana does NOT overpower the flavor which is surprising. Great recipe and a staple in my home!
Made these today, using applesauce and chocolate chips. turned out very moist and delicious. So simple and quick to make. Thank you, great recipe!
Excellent!
I usually love everything on this website. These however, were just okay. Grainy and dry. Maybe a flax egg or something to give it more moisture.
Thank you so much for this recipe! These are amazing! I tripled the recipe and used unsweetened applesauce instead of bananas (my husband doesn’t like the taste of chocolate and bananas together), full fat coconut milk instead of almond milk (nut allergy in household) and added espresso powder. I made them last week and overbaked them slightly; however, they were still delicious. It was like a very moist double chocolate espresso cake.
I just made them again today to take to a potluck dinner for non WFPB people. Made the same way as above with a shorter cooking time and added chocolate chips to the batter. Will let you know the feedback I receive.
Thank you and can’t wait to hear the result.
Surprisingly cake like like! I added mini chocolate chips and walnuts. My husband loved them and they were so easy to make. Another keeper from Shane & Simple, Thank You!!
Hello, can you use applesauce or yogurt instead of the banana?
Sure thing!
I used raisin paste instead of maple syrup and they’re the best brownies I’ve ever made, much better than any other brownies. Mine turned out a bit dry somehow (maybe because I used a 9 x 9 instead of a 8 x 8 because that’s all I have, so they were thinner and cooked faster?), but at least they weren’t uncooked and raw like every other recipe I’ve ever tried. Thank you for the recipe. 🙂
Wow, thank you so much for sharing! I’m so glad you enjoyed them.
These are very gooey and decadent – used sweet potato and oat flour, making them again soon! Thank you Shane!
Very good brownies. I doubled the recipe, used whole wheat flour, and cacao nibs. Very good!
Awesome!!!
These are amazing. I used oat flour because that was what I had. I use a sweet potato on the first batch, and banana on the second batch. Also I used date syrup, because it was what I had. Excited to take these to a vegan potluck tonight.
We love these!
I triple mine and use a 10×13 baking dish and add more baking time. Mini chocolate chips make it even more yummy.
I’ve done it with sweet potatoes as well as bananas and we love both.
Wouldn’t let me rate but this recipe is 5 STARS!
These brownies came out perfect. I used white whole wheat flour and added chopped walnuts (1/4 C) and vegan chocolate chips. I baked them in a silicon pan for 12 minutes. The texture was perfect (not spongy as in another review) and very moist. Thanks again for another perfect recipe.
Thank you so much, Susan! I’m so glad you enjoyed the brownies. I apologize for the comment section but I just fixed. If you wouldn’t mind rating I’d be eternally grateful. Thank you!!!
Finally, a really oilfree brownie that tastes great. I did it directly with sweet potato, and I think it was much more than one medium banana would have been – can anyone give a hint what the banana or sweet potato would be in cups?
My brownies turned out very moist and creamy even after longer baking time.
Still, the taste was absolutely amazing, and I will definitely try it again.
I made these as per the recipe with the addition of the chocolate chips. Being somewhat new to vegan cooking and using bananas, I wasn’t quite prepared for the very noticeable banana flavor. Definitely changes this from a traditional brownie flavor profile. Additionally, brownies do have a variety of textures depending on how made. This one, while baked through, has a somewhat spongey texture; neither chewy nor gooey but definitely not dry. Neither the flavor nor the texture were total turnoffs, but they deviated enough from my family’s gold standard (an old 40s/50s recipe calling for the flour/sugar/cocoa to be sifted 3 times) that they didn’t fly off the plate.
I will try these again. I will make a batch with a less ripe banana to hopefully reduce the banana flavor. I realize this may have some downside implications. I will also try sweet potato (using the same weight as a banana?) to eliminate the flavor all together.
Having said all this, I was impressed with this as a chocolate dessert that, if not compared to brownies, stands high on its own. The ingredient list is certainly healthier than most and the ease of preparation cannot be beaten. These can be whipped up in very little time. I truly appreciate how your recipes challenge the notion that WFPB can’t stand on its own as a delicious, nourishing, healthier version of veganism. Thank you!
Roy, thanks so much for the feedback and really appreciate the detail (not joking). This is super helpful! Thanks for taking the time.
What about using applesauce instead of banana or sweet potato? 1/2Cup? Thanks!
Hi Shane, I love you recipes and have tried this one with banana before and enjoy it! Awesome that using sweet potatoes in place of banana is another option! What amount do you think would be best, equivalent to a banana?
Use equal amounts. It should do just fine:)
What flour can be used to make these gluten free?
Gluten-free oat flour would be a good option.
This is my favorite brownie recipe! I have a new convection oven and this was the first recipe I baked in it (which was perfect). Since I don’t use the chocolate chips, I have to be especially careful not to overbake!
Thank you so much, Cyd!
So simple and so good! Great use for that last overripe banana. Thank you👍🏼
How long to bake in a mini muffin tin?
I would cut the time in half then check and continue as needed.
Shane – thank you!! These are wonderful. I make them at least twice a month & send you “hugs” every time!! I grind oats in a blender and process the banana in my mini food processor to liquid. I add 1/2 cup plus chips & 1/3 cup walnuts & bake 9 minutes. When cooled cut into12 pieces & wrap each in Saran Wrap & store in fridge. They’re the perfect dessert size without being too much!! Thanks again! Chris
Phenomenal! So easy and so good!
I love these so much! Can I double the recipe so they’re not gone by the end of the day? How long should I cook them? Thanks Shane.
Hey, Diane! I usually double the batch and bake them separately.
Several recipes of yours, Shane, call for Whole Wheat Baking Flour. Where do I find this? We have Whole Wheat Flour, and Baking Flour, but not all in one. Thanks – Vickie H.
Whole wheat flour is the same thing. I’ll go back to the post and clarify. Thanks for reaching out.
I made this recipe and the brownies are fantastic! Soft, moist, delicious!! My only issue is that I can’t stop eating them!
Brownies are really good. I was concerned that the batter was thin when I put it in the pan. But after cooking for 10 they were perfect. I will definitely make this again.
THESE BROWNIES ARE DANGEROUS! We cannot stop eating them, as they are SO DELICIOUS. I made a batch yesterday and my husband (who, generally, squiggles his nose and rolls his eyes when I announce it’s a healthy “vegan” recipe) helped to devour the entire pan of yumminess yesterday. So, I asked if he would like another batch of brownies made today and, if so, how I should change the recipe. He said, “Don’t change it at all. They were perfect.” And they were! I did add the 1/4 cup mini chocolate chips. Today, we couldn’t wait the 20 minutes for the brownies to cool before starting to treat ourselves, again.
These are wonderful! On a whim, I added a sprinkle of chocolate chips to the top as they came out of the oven, waited for them to soften, then spread them for a nice icing. I also added the walnuts and chips to the batter. While I could taste the hint of banana, it did not put me off at all. These went together so easily, they will definitely be a go to when that choco craving hits!
These were amazing. Finally a brownie recipe that tastes good! I found the chocolate chips at Target and they’re a great touch. Love your recipes after hearing you on Rip’s podcast. Thanks so much!
Loved these such a simple delicious treat that takes so little time or energy. We added a few walnuts but no chocolate chips they were perfectly moist the perfect density between cakey and gooey. Thank you Shane!
These brownies were delicious and well-received by the kids in the house. Tastes a little like a chocolately banana bread. So easy to make. Will be making again for sure!
Today I was finally able to make this recipe. FINALLY a healthy brownie that taste great!!! I will definitely be making it again for a special treat.
I usually love your recipes, Shane, so no offense, but this didn’t quite do it for me. It was really thin, about 1/2 inch thick brownies in my 8 x 8 pan. I would need 2 or 3 batches to get enough. They tasted good if you like chocolate banana brownies. I liked the flavor, but would probably try sweet potato & see if it had a less pronounced added flavor to the chocolate. I added chocolate chips & walnuts, which was good. If I double or triple the recipe, I’d have to figure out the time, & I wonder if the same temperature would work. Thanks for all your recipes!
Carol, absolutely no offense taken. I appreciate the feedback, the time you took to make the recipe, and your thought-out response. It’s how we get better. Thank you!
Mmm, very good. Thank you for the healthy brownie recipe that didn’t taste “healthy” :-). My last banana was languishing in the fridge for a few days sweetening up. I saw your recipe and whipped it up adding chips and chopped walnuts. For salt I used Black Salt and it didn’t hurt it a bit. Momma said make another batch as there is a Sweet Potato in the fridge too. Yum, thank you.
Your “vegan crap food” cracks me up! It’s just such a wonderfully adequate expression without being vulgar.
Keep up the good work!
Thank you. I try:)
Can regular all purpose flour be used?
For sure.
Have you tried making these with Oat flour? If so, how were the texture and taste? I have to stay away from wheat flour.
Fine oat flour works very well.
Can I use whole wheat flour? Instead of pastry flour?
Yes. Whole wheat is a little denser but you can totally use it.
Healthy vegan brownies that are refined sugar-free, rich, fudgy, and oil-free! An easy low-calorie treat that’s moist and full of decadent chocolate flavor.
This sounds great. I would like to use baked sweet potato. How many cups (or fractios of cups) should I use?
Use 1 baked sweet potato, medium-sized.