“Hey mama, why don’t you try that Vegan Skillet Brownie of yours as a full sized 8×8 brownie?”
Said my evil alter ego… and I listened… And I ate half a pan of brownies in one day, so much so that I had to bake a second batch to be able to photograph them.
So chocolatey and so fudgy in all the right places, these brownies were so magical I kept singing “Could it be Magic” by Take That in my head! And dancing. There was dancing involved.
It’s my kitchen and I get to bake and dance naked in it if I want to! (Wait, who said anything about naked… Stop it alter ego!)
No regrets when your brownies are made of 6 simple good-for-you ingredients (we have agreed chocolate is good for you, everything in moderation, kids).
Here are the only main ingredients (other than baking powder, salt and vanilla):
- Coconut oil
- Maple syrup
- Almond milk
- Flour
- Cocoa powder
- Chocolate
That is all that went into this.
Somehow they get even fudgier as they sit in your fridge (both coconut oil and butter harden when cold). I know it because my fridge has been brownies upon brownies since I created this recipe.
Oh, I forgot to mention that they’re low in sugar and made in One Single Bowl. What are you waiting for? This will be your go-to brownie recipe from here on out!
Vegan One-Bowl Brownies
Ingredients
- 1/4 cup coconut oil or (plant) butter melted (56 g)
- 1/4 cup (nut) milk (60 g) I use unsweetened almond milk
- 1/2 cup maple syrup (168 g) use sugar free syrup if desired
- 1/2 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder (48 g)
- 3/4 cup flour (90 g) gf all purpose if desired
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips (90 g)
Instructions
- Preheat oven to 350F and line an 8×8 baking pan with parchment.
- In a large bowl melt oil/butter, nut milk, maple syrup, vanilla (I use the microwave, 30 sec at a time). Blend.
- Add cocoa powder, flour, baking powder, salt. Whisk to combine until smooth. The batter should be thick but spreadable. If for whatever reason yours us too thick, add 1 tbsp additional milk or water.
- Fold in chocolate chips. Pour batter into pan. With a spatula, push the batter around to fill all the way to the edges.
- Bake 15-20 minutes, 15 minutes create the fudgiest brownies, 20 will create a cake-ier texture.
- Let brownies cool completely and ideally in the fridge overnight before slicing.
Notes
- You can keep leftovers refrigerated, frozen or in room temperature. I prefer to refrigerate. They actually get even fudgier the longer they sit in the fridge and I recommend enjoying them cold!
- If for whatever reason your brownie batter is too wet, add 1 tbsp flour at a time to bring it back to brownie batter consistency (thick but easy to stir). If it’s too thick or dry, add 1 tbsp milk (or water) at a time to achieve the same consistency. These should not happen if you use a food scale.
Iāve made this recipe a couple of times and I absolutely love it. Itās so easy and tastes so good. I had to hide the pan or my 6 year old would have eaten half of them. Deliciously good, will of course make again and again!
So glad to hear this Karla and thank you so much for your review! Definitely good call on hiding it, no 6 year old needs that much sugar at once š Thank you!!
Hi Ellie, so sorry you had such a bad experience. I am certain something must have gone wrong because I have had many readers (on instagram) make it with great success at this point. Could you let me know whether or not you used a food scale to measure your ingredients precisely? Sometimes with healthy recipes, using a little too much flour or too little oil can make a big difference. I can help you figure it out if you give me this information! Thanks anyway for giving the recipe a try! <3
We just made these and holy moly it was amazing.
I’m doing a happy dance at my work desk! Your comment made my afternoon, thank you! Enjoy those treats!! <3
Do you think instead of maple syrup we can use Allulose ?
Sorry I don’t have experience with this. Does it come in liquid form and have the same level of sweetness as maple syrup? If so, I would give it a try but I cannot guarantee results <3 keep me posted!
Commenting without a rating to let others know my substitutions did NOT work out. I did agave instead of maple syrup and it was much too viscous to be a good substitute. Maybe if I heated it? I also had to go nut free and I can tell these would be so much better with the almond milk and coconut oil.
Overall, they still satisfied my brownie craving.
Hi Sara, thank you so much for the feedback, all feedback is appreciated! Sorry your substitutions didn’t work! Was your batter too liquidy? You can always add 1 tbsp flour at a time to bring it to brownie batter consistency (see pictures) when that happens. Also did you use a food scale? Sometimes with healthy recipes too little or too much of something can throw things off more than usual. Hope you give these another try! I will try agave myself because I’m pretty convinced it should work as a sub, will keep you posted. <3
Recently dairy free and having been dying for a brownie recently! These were fudgey, delicious and perfect…honestly hard to tell it wasnāt a traditional brownie. Thank you for taking the time to make and test these recipes, they are truly wonderful. Will definitely be making these often in my house š
Hi Maria,
SO glad you enjoyed these brownies and thank you so much for taking the time to leave a rating š Much appreciated, enjoy these dairy-free treats! <3
Elif