Vegan Chocolate Brownies

Make these oil-free, super moist, rich, chocolate vegan brownies in under half an hour!

Course Dessert
Cuisine vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 people
Author Elinor, Let's Brighten Up


  • 1/3 Cup Dark Chocolate Chips 60 gr
  • 1/2 Cup Soy Milk 120 gr
  • 1/2 Cup Organic Cane Sugar 105 gr
  • 1/4 Cup Unsweetened Applesauce 60 gr
  • 1/8 Cup Almond Butter 30 gr
  • 1/2 Cup White Spelt Flour 65 gr
  • 1/4 Cup Cocoa Powder 24 gr
  • 1/2 Teaspoon Baking Powder 2 gr
  • 1/3 Cup Walnuts 40 gr
  • 1/8 Cup Dark Chocolate Chips 20 gr


  1. Preheat oven to 320 degrees F (160 C).
  2. Place the organic cane sugar, applesauce and almond butter in a bowl, and set aside.
  3. Place the white spelt flour, baking powder and cocoa powder in a bowl and set aside.
  4. Heat the soy milk in a small pot until reaches a boil. Take off heat and add the chocolate chips. whisk until combined.

  5. Transfer soy and chocolate mixture to sugar bowl and whisk well until combined. Add the dry ingredients, and whisk well.
  6. Roughly crush the walnuts and add to mixture along with remaining chocolate chips.
  7. Mix and transfer to a 7.5-inch x 10.5-inch pyrex tray (19cm x 27cm) lined with baking paper.

  8. *Pop into the oven to bake for 20 - 30 minutes, or until the top sets. 

  9. Let cool, cut into bars and dig in!

Recipe Notes

*My brownies were ready after 15 minutes in the oven. Every oven is different so keep your eyes opened.