The best THICK, CHEWY & DENSE brownies you can make without eggs or dairy! This recipe uses just simple pantry ingredients and tastes as good as one from bakery!
Finally! Yes it took a total of 3 months and 7 attempts to get these right. Can you believe? Well if you have been following, you might know that I am not really into vegan cooking or baking and just the thought of baking without eggs scares me! But so many of my lovely readers have been asking for more vegan recipes so I knew it was time!
I got such a great response on my Sinfully Fudgy Brownies and so many of you emailed asking for an eggless version. It took me 3 months (!!), so many failed attempts, mood swings and at points I felt like giving up baking entirely! I mean how can I not even make descent brownies without eggs was the question I would ask myself everytime I would throw away a pan of undercooked, seriously gross looking vegan brownies.
Just yesterday I told Ronak, that looks like I am just not meant to bake vegan and after that I left the cooked pan of brownies which I was sure will be horrible as the last 6 batches and moved away! At night I thought atleast I should cut it and try out a piece and to both of our surprise, guys, it tastes JUST LIKE REAL BROWNIES!
And I have used just simple basic pantry ingredients to make these – no dates, no walnuts, just real butter, flour and sugar and loads of chocolate chips! 😛
I made some unsweetened apple sauce but you can totally use store bought! If you make at home, then just peel and chop few apples and add water and simmer until apples are softened through. Blend and that’s it! You can add cinnamon, vanilla but I like to keep it plain for brownies.
Making these brownies is just one bowl task. In a bowl, add butter, sugar, salt, cocoa powder and ½ cup semi sweet chocolate chips. Melt this mix over a bain marie, which means that basically just heat some water in a pot. Once it comes to boil, place the bowl with the above ingredients over it and continue to stir until it starts to all melt.
Once it’s hot and everything is melted, take it off the boiling water bath and keep aside. Let it cool for 3-5 minutes. Once warm, add apple sauce, vanilla extract and all purpose flour and stir until it’s all evenly mixed.
Fold the remaining ½ cup semi sweet chocolate chips into the batter and bake in a already greased and lined pan.
I made these in a 9″*9″ pan for seriously thick brownies which I love.
What are you thinking?! Go ahead, get baking!
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- ** Make sure that you use all VEGAN ingredients if you have vegan allergies.
- 1 stick unsalted vegan butter , soft room temperature
- 3 tbsp cocoa powder
- ½ cup semi sweet chocolate chips
- 1 cup + 3 tbsp white granulated sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- ½ cup apple sauce (store bought or homemade, to make at home - just take 2 apples, clean, peel and chop. Add them in a pot with 1 cup water and simmer until apples are completely cooked through and all water has evaporated. Puree)
- 1.5 cups all purpose flour
- ½ cup semi sweet chocolate chips
- Preheat oven to 325F and move the rack in the center.
- Line a 7*7 inch baking pan with parchment paper or aluminium foil with a little overhang so it's easy to pull out the brownies once cooked. Grease it with little oil.
- In a bowl, add butter, sugar, salt, cocoa powder and ½ cup semi sweet chocolate chips. Melt this mix over a bain marie, which is basically just heating some water in a pot. Once it comes to boil, place the bowl with the above ingredients over it and continue to stir until it starts to all melt. It should somewhere around 3-5 minutes. Don't worry of the sugar is not melted. You just want to make sure that butter and chocolate is melted and everything is mixed.
- Once it's hot and everything is melted, take it off the heat and keep aside.To it add apple sauce, vanilla extract and all purpose flour and stir until it's all evenly mixed.
- Fold the remaining ½ cup semi sweet chocolate chips into the batter.
- Pour the batter into the prepared pan and bake for around 35 minutes first. I suggest checking the batter at around 35 minutes by inserting a toothpick in the center. If it comes out really wet, keep baking for another 5 minutes. Check again and if its still little wet, bake for another 2-5 minutes. I found that everytime I bake, it takes around 40 mins to bake .If it's almost dry with only few crumbs getting stuck to the toothpick when inserted in the center, take it out of the oven and let it cool completely and I mean it. DO NOT TOUCH THEM FOR ANOTHER 4 HOURS.
- I know it's hard but seriously it makes them taste amazing!
- Once completely cooled, cut and enjoy. Enjoy just like that or enjoy with some homemade chocolate sauce and ice cream!
Recipe adapted from my SINFULLY FUDGY BROWNIES.
Some more treats for your sweet tooth ->>
Angie@Angie's Recipes says
August 12, 2016 at 5:34 AMThey look perfectly moist and chewy..wonderful!
Remya says
August 12, 2016 at 9:01 AMIrresistible vegan brownies……Will try this and nice to meet you here 🙂
Mindy says
August 12, 2016 at 10:37 AMThese sound yummy. The hard part will be waiting 4 hours to eat hem.
Shashi at RunninSrilankan says
August 12, 2016 at 12:57 PMOh wow – these look amazing! I am so glad you persisted through and came up with these! The texture is fabulous – I would never have thought they were vega!
Megan - The Emotional Baker says
August 12, 2016 at 1:37 PMSo glad you didn’t give up on these! They look like a perfect recipe and I can’t wait to try them 🙂
Kate @ Framed Cooks says
August 13, 2016 at 4:18 AMYay you for persevering until you reached brownie heaven – these look scrumptious! (And I absolutely LOVE your nail polish, btw!)
Rahul @samosastreet.com says
August 13, 2016 at 11:09 PMAmi, these look absolutely fantastic, the texture looks perfect. Beautiful photograph. You are a pro food photographer.
Bindu says
September 6, 2016 at 10:01 AMHi , your recipes r very nice but in India we don’t get Vegan butter what can we substitute against this plz help me. Thanks Bindu
naivecookcooks says
September 6, 2016 at 10:03 AMHi Bindu 🙂 First of all thanks a lot! You can instead of vegan butter use any normal oil or regular butter 🙂 So for 1 stick of butter, use 1/2 cup of oil! Let me know if this helps 🙂
Rachel says
January 20, 2017 at 5:43 PMIm trying coconut oil!
naivecookcooks says
January 22, 2017 at 2:05 PMLet me know how it goes Rachel!
naivecookcooks says
January 25, 2017 at 4:51 PMYes please do! Hope you enjoyed these 🙂
Rithika says
September 13, 2016 at 11:23 AMHi my brownies r sticking to the pan although I’m greasing n flouring it. Any way to avoid it?
naivecookcooks says
September 16, 2016 at 1:44 AMHi Rithika! Yes for brownies I would suggest using aluminium foil or parchment paper and greasing them & flouring or they will somewhat stick if baked directly on to the pan 🙂
Neha says
October 19, 2016 at 6:16 AMHow much is one stick stick butter in ml ??? Is the butter taken at room temperature or do we melt it ?? Thanks
Neha says
October 19, 2016 at 6:21 AMOne more thing pls.. Is apple sauce and semi sweet chocolate optional?? And if not then what is the substitute for both? Thanks
Natalie Gwin says
December 22, 2016 at 6:44 AMThis looks great, but just a note- sugar is actually not vegan! Weird, right? It’s typically filtered with ground animal bones called “bone char” in the purifying process. But organic sugar is vegan. A lot of vegans will know this and act accordingly, but some may not know.
naivecookcooks says
December 22, 2016 at 6:58 AMThanks for the info Natalie! Much appreciated. Will fix it and if you try it please do let me know how you like it 🙂
Ruth says
April 4, 2017 at 6:35 PMHow about using organic raw turbinado sugar. Since you’re heating it with the other ingredients the larger crystals shouldn’t make a difference.
naivecookcooks says
May 8, 2017 at 7:33 PMYes Ruth, you can use that! 🙂
Sheryl says
March 8, 2017 at 1:20 AMMay I know if this can be kept in the freezer ?
naivecookcooks says
March 27, 2017 at 12:51 PMSheryl I have never tried freezing them. Sorry about that. Let me know if you do try!
Gretchen Kalhust says
March 30, 2017 at 9:06 AMHow much applesauce did 2 apples yield? I’m not sure I want to make applesauce and may want to buy one to use but don’t know how much exactly to use. About a cup?
naivecookcooks says
May 8, 2017 at 7:35 PMI have used 1/2 cup apple sauce Gretchen! 🙂
Lieke says
June 14, 2017 at 1:41 PMI made them today! I changed the apple sauce to 1 one mashed banana (banana can also be used as a replacement for eggs in brownie recipes) because I didn’t have apples. I love that I didn’t need expensive ingredients or ingredients like coconut sugar of flaxseed, because I would never use that again. I do need to say that the cooking time was way to short, I put it in for one whole hour. But it tasted great! It was like a normal brownie, only mine tasted a little bit like banana 🙂
Candice says
July 5, 2017 at 9:30 PMThese look great but when I followed the instructions with only one substitution of whole wheat flour, the batter wasn’t pour-able at all. It turned out like a moist crumble. How can I adjust for whole wheat flour?
By the way, the video ad you have at the bottom of this page keeps crashing this web page.