The Secret to Moist Vegan Brownies: Plant-Based Swaps for Classic Ingredients Revealed

Fortunately, plant-based culinary experts are constantly coming up with healthier options for our favorite dishes and desserts. Straight from their kitchen, we bring you ideas for 3 healthier brownie variants. The best part? They are plant-based, vegan, and free from common animal-based ingredients such as eggs and butter. Additionally, they contain no flour or oil, and each relies on one healthy plant-based "secret" ingredient not typically found in this type of dessert.

1. Vegan Zucchini Brownies

Ingredients:

Dry ingredients:

• 150g Sugar of choice (white, brown, coconut, etc.)
• 130g Oats (ground into flour)
• 90g Chocolate chips (or chopped dark chocolate)
• 50g Cocoa powder
• 1 tsp Baking powder
• 1/3 tsp Baking soda
• 1/4 tsp Salt
• 1 tsp Instant coffee powder (optional, enhances chocolate flavor)

Wet ingredients:

• 200g Grated zucchini (no need to squeeze out water unless very watery)
• 120g Nut butter of choice (almond, peanut, hazelnut)
• 75g Plant-based milk
• 1 tsp Vanilla extract

Instructions: The preparation process is simple and can be done entirely in a food processor or blender. First, add the dry ingredients (except chocolate chips, which you want whole) and process until combined. Then, add the wet ingredients and blend again. Finally, fold in the chocolate chips by hand. Pour the mixture into a small baking pan (approx. 19x23 cm) lined with parchment paper. Bake for 35-40 minutes at 180°C (bake less for a fudgier version, longer for a drier texture).

Foto: Shutterstock

2. Vegan Sweet Potato Brownies

Ingredients:

• 450g Baked sweet potato (pierce with a fork and bake in skins until soft - about 45 minutes)
• 200g Mashed banana (approx. 2 small bananas)
• 120g Plant-based milk
• 150g Ground oats (oat flour)
• 150g Sugar (white, brown, coconut, etc.)
• 50g Cocoa powder
• 50g Ground almonds (or walnuts/hazelnuts)
• 2 tsp Baking powder
• 2 tsp Cinnamon (adjust to taste)
• 1/4 tsp Salt
• 60g Chocolate chips (or chopped dark chocolate)

Instructions: In a food processor or blender, blend the peeled baked sweet potato with the bananas and plant-based milk until smooth. Then, add the remaining ingredients (except chocolate chips) and blend again. Finally, stir in the chocolate chips. Press the mixture into a baking pan (approx. 19x23 cm) lined with parchment paper (the batter will be slightly sticky). Bake for 35-40 minutes at 180°C. It is normal for the center to remain slightly moist. Since this is a gluten-free and egg-free dessert, it is crucial to let it cool completely (at least 30-60 minutes) before cutting to prevent crumbling. For extra richness, you can drizzle melted chocolate on top.

3. Vegan Black Bean Brownies

Ingredients:

• 1 can (approx. 240g drained) Black beans
• 2 tbsp Ground flaxseeds
• 65g Water
• 60g Peanut butter
• 40g Cocoa powder
• 1 tsp Vanilla extract
• 50g Ground oats
• 110g Maple syrup (or agave/liquid sweetener)
• 1 tsp Baking powder
• 1/4 tsp Salt
• 75g Chopped dark chocolate or chocolate chips

Instructions: First, prepare the "flax egg": mix 2 tablespoons of ground flaxseeds with 65g of water and let it sit for about 10 minutes to thicken. Rinse the beans well under running water in a colander. Place them in a food processor (or blender) along with all other ingredients except the chopped chocolate and the flax mixture. Blend until smooth. Once combined, add the thickened flax mixture and blend again briefly. Finally, manually fold in the chopped chocolate. Pour the batter into a small baking pan (approx. 23x15 cm) lined with parchment paper. Bake for about 25 minutes at 180°C. These brownies are meant to stay soft and fudgy. Allow them to cool completely before cutting (chilling them in the fridge helps set the texture). These are even tastier the next day, so try not to eat them all at once!

Recipes inspired by @elavegan.