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brownies on a white cloth with flowers and chocolate chunks in the foreground
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5 from 12 votes

Easy Dairy-Free Fudgy Brownies

These Easy Dairy-Free Fudgy Brownies are filled with chocolate and are simple to make! They are eggless and completely vegan!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 16 Servings
Calories: 238kcal
Author: Megan Calipari
Cost: $4

Equipment

  • 1 Large Mixing Bowl
  • 1 Spatula
  • 1 8x8" Baking Pan
  • Parchment Paper

Ingredients

  • 2 tablespoon Ground Flax Seed
  • 6 tablespoon Water
  • 2 teaspoon Vanilla
  • ¼ Cup Refined Coconut Oil, melted see note
  • 2 tablespoon Canola Oil
  • 1 ½ Cup Sugar
  • 1 Cup Natural Cocoa Powder I like Ghirardelli
  • ½ Cup Apple Sauce
  • 1 ¼ Cups Flour
  • 1 ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 Cup Chopped Semi-Sweet Chocolate, or Chocolate Chips, divided

Instructions

  • Preheat oven to 350*.  Spray a 8x8 inch baking pan with non-stick spray and line with a parchment sling for easy removal.
  • In a small bowl, combine ground flax, water, and vanilla and set aside.
    2 tablespoon Ground Flax Seed, 6 tablespoon Water, 2 teaspoon Vanilla
  • In a large bowl, combine melted coconut oil, canola oil, sugar and cocoa powder. Stir with a spatula until well combined.
    ¼ Cup Refined Coconut Oil, melted, 2 tablespoon Canola Oil, 1 ½ Cup Sugar, 1 Cup Natural Cocoa Powder
  • Next, add the flax mixture and stir well. Until no lumps remain.
  • Then, add the apple sauce and stir until the mixture is completely homogenous.
    ½ Cup Apple Sauce
  • Into the wet ingredients, add flour, baking powder and salt.  Using a rubber spatula, stir until everything is just combined.
    1 ¼ Cups Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Salt
  • Add ⅔ cup chopped chocolate or chocolate chips into the batter and stir until evenly distributed.
    1 Cup Chopped Semi-Sweet Chocolate, or Chocolate Chips, divided
  • Scrape batter into the prepared pan, spreading it evenly into the corners. Top the batter with the remaining ⅓ cup of chopped chocolate, gently pressing them into the batter.
    1 Cup Chopped Semi-Sweet Chocolate, or Chocolate Chips, divided
  • Bake at 350 for 29-32 minutes, turning half-way through. The edges should feel set when touched with a finger.
  • Allow to cool before slicing and serving.

Notes

Refined coconut oil doesn't have any coconut flavor. If you don't mind a mild coconut flavor in your brownies, feel free to use unrefined!
Be sure to use natural cocoa powder in this recipe- not dutch processed!
To store: Place the brownies into an airtight container and keep at room temperature for up to 3 days. Or freeze for up to a month.

Nutrition

Serving: 1Brownie | Calories: 238kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 116mg | Potassium: 169mg | Fiber: 3g | Sugar: 24g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg