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Easy Vegan Brownies with Walnuts. All whole grain brownies with walnuts. Makes 1 8 by 8 inch brownie pan, 16 pieces. Vegan Brownie. Palm oil free Recipe. Can be made nut-free.
One cannot have enough brownie recipes right. So here is another one that is simple and customizable! Add walnuts, other nuts or seeds. Add some fresh cranberries or a nut butter swirl on top before baking. Add crushed peppermint candy cane + peppermint extract instead of vanilla, or add candied ginger + gingerbread spices for holiday brownies and more.
Fudgy and fabulous. Make these this Sunday! These brownies get fudgier as they sit. The key to great brownies is knowing the bake time, which is dependent on your oven, pan used etc. Underbake whenever in doubt, as the brownies will set even if liquidy in the center, out of the oven as they cool. For gluten-free options, see the list of brownies below.
We’ve been having sleepless nights all week because Chewie, our pom is miserable with cough every hour. Fuzzy brain = not all clear recipe. 🙂
More brownies from the blog
- Vegan Pumpkin Brownies
- Gluten-free Brownies and Brownie Mix. GF
- Vegan Almond Butter Blondies with Chocolate Chips
- Vegan Brownie Mix in a Jar. Single Serve Brownie too. Vegan…
- Coconut Flour Brownies GF
Make the brownie batter and press it into a lined brownie pan. Bake, cool and see it vanish.
Add other nuts, cranberries, crushed peppermint candy cane, candied ginger+ gingerbread spices for variation.
Easy Vegan Brownies Recipe
Ingredients
Dry:
- 1 cup + 1 tbsp whole wheat pastry flour or whole wheat flour or Spelt flour
- 1 tbsp starch like arrowroot or cornstarch
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/4 cup cocoa powder
- 1/2 cup powdered/fine sugar, 1-2 tbsp less for less sweet, I use ground raw sugar that I blend in a blender
- 1/4 cup coconut sugar
Wet:
- 3.5 tbsp maple syrup
- 1/4 cup water
- 1/3 cup vegan semi sweet chocolate, chips or chunks or bar, more the merrier/fudgier
- 1 tsp vanilla extract
- 1/4 tsp instant espresso/coffee
- 3 tbsp oil
Additions:
- 3 Tbsp vegan mini chocolate chips
- 3 tbsp chopped walnuts or pecans
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- In a bowl, add all the dry ingredients and whisk really well. *Pulse the sugar and coconut sugar a few times in a blender to make a powder if needed and then mix in. Large granules in sugar might add a texture to the brownie.
- Heat the maple syrup and water in a pan or microwave until hot. Add the semi sweet chocolate and mix until all the chocolate melts and is smooth. Add the vanilla, coffee and oil and mix in.
- Add the dry ingredients to the wet and mix to just about combined. It will be a stiff batter, stiffer as it gets cold. Fold in the chocolate chips and walnuts or other additions.
- Drop the mixture onto a parchment lined or greased or well floured brownie pan. Spread the mixture evenly using a spatula if needed. I used greased hands to move and press for an even thickness. Sprinkle any toppings if you like like chopped walnuts, chocolate chips, crushed candy cane and press in.
- Bake for 22 to 24 minutes. Check with a toothpick about an inch from the edge. The toothpick should not come out liquid. The center might come out liquid, which is ok. Do not over bake. Check every 2 minutes if adding more baking time.
- Cool for atleast 15 minutes if you can before moving them out of the dish. Slice and serve. To store, slice and store in a container with a lid on the counter for upto 2 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these; at 24 minutes, my toothpick came out looking wet so i left them in for an extra 5 minutes which made the edges quite crunchy. Even then, all I can say is WOW – they were one of the best brownies i have ever had.
Richa, you are a kitchen magician. I can’t believe these aren’t full of butter – they came out of the oven 2 hrs ago and there is only 1/4 of the pan left after the hubs and kids inhaled them. Thank you, thank you for such a fantastic recipe!
Awesome! The brownies keep baking after they r out too. so if the toothpick from near the corners is just about clean and wet from the center, they will bake through outside. It depends on the oven, pan, brownie thickness. You can bake them another 2 minutes ad check instead of 5.
I made these today and they turned out great! I did go crazy on the walnuts putting them in the mix and on top. But the recipe was forgiving and they came out beautifully. Mixed with almond milk ice cream and I was in heaven. Thank you for a very easy and delicious recipe, Richa.
yay!! awesome!!
Holy Yum!!
How about getting into wholesale baked goods by now Richa?
Because I would sure love to go and buy a pack of these right now 🙂
xox
that would be more work than I can handle 🙂
These look wonderful, perfect for holiday gatherings. Love the addition of walnuts, thanks!
Thanks!
Oh, Richa — never mind my question about the chocolate! I should have read more closely. Reading step 3, I see we’re melting it there, so it must be pieces of chocolate/a bar/or chips. Sorry for my confusion. 🙂 -Lisa
Richa,
Could you clarify, is the maple flavoring or syrup? I am assuming syrup…but we all know what happens when we assume. 😉
Thank you, Cheryl
syrup. i will add that to the recipe.
Hi Richa, thanks for this recipe. I’d like to try it for a holiday lunch in a couple days. Question: Under wet ingredients, what does “vegan semisweet chocolate” refer to? I thought it meant chocolate chips, bur I see chocolate chips are listed further down. Best, Lisa
chips or chunks, anything works as it gets melted in.
These brownies sound perfect and I plan to whip some up today. I’m actually posting about more than this particular recipe. Richa, I love your blog, am delighted with your cookbook, and post all too infrequently to share my enthusiasm and appreciation. Your recipes are great, your instructions clear, your explanations help me understand cooking better. I’m a much happier vegan cook than I once was, thanks to your skilled efforts!
I try to not use white sugar and use dates instead. I’ve had success with subbing 6 dates in cake recipes, do you think these would work also?
the consistency will change in this recipe. Maybe try raw date brownies? https://www.thisrawsomeveganlife.com/2015/01/the-perfect-raw-vegan-brownie-for-two.html
YUM..and your photography is fabulous!
Can’t wait to try it.
Thanks!