A Year of Vegan Brownies
By Rissa Miller and James Craig Thieman
It's our 40th anniversary at The VRG, and we decided to go big with the celebration by indulging ourselves—and all of you— in 12 months' worth of delicious vegan brownies! We've got all kinds in the mix, from those low in fat, to one that can be prepared in a microwave. Bake your way through the year and try them all!
Pretzel Brownies
(Makes 16 slices)
Pretzel Crust
1 cup finely crushed vegan pretzel sticks or twists
1/4 cup melted vegan margarine (Earth Balance used)
1 Tablespoon whole-wheat flour
1 Tablespoon flaxseed meal
Preheat oven to 350 degrees. Spray an 8-inch springform pan with non-stick spray and set aside.
To make the crust, combine all crust ingredients and press into the bottom of the springform pan to coat. Bake 5-6 minutes, until lightly browned. Set aside.
Crunchy Pretzel Brownie
1/2 cup whole-wheat flour
1/4 cup cocoa powder
1 Tablespoon arrowroot powder (or cornstarch)
1 teaspoon baking powder
3/4 cup organic sugar
1/2 cup melted vegan margarine (Earth Balance used)
1/4 cup unsweetened, plain vegan milk (oat and soy tested)
1 teaspoon vanilla
1/2 cup roughly broken vegan pretzel sticks or twists
1/3 cup vegan chocolate chips
To make the brownies, in a medium bowl, stir together flour, cocoa, arrowroot or cornstarch, and baking powder. Set aside.
In a second bowl, combine sugar, margarine, milk, and vanilla. Add dry ingredients and stir to combine. Gently fold in pretzels and chocolate chips. Pour over the prepared pretzel crust.
Bake for 30 minutes or until a toothpick comes out clean. Cool at room temperature for 30 minutes before slicing to serve.
Baker's Note: To cut back on salt, use unsalted pretzels.
| Total calories per slice: 186 | Fat: 8 grams |
| Carbohydrates: 24 grams | Protein: 2 grams |
| Sodium: 177 milligrams | Fiber: <1 gram |
Banana Brownies
(Makes 16 squares)
1/2 cup whole-wheat (or 1:1 gluten-free) flour
1/2 cup all-purpose (or 1:1 gluten-free) flour
1/3 cup organic sugar
1/3 cup cocoa powder
1 Tablespoon arrowroot powder (or cornstarch)
1 teaspoon baking powder
Pinch salt (optional)
1 large, very ripe banana, peeled
1/4 cup unsweetened, plain vegan milk (tested with oat and soy)
1/4 cup canola oil
1 teaspoon vanilla
1/2 cup vegan chocolate chips (shown below with vegan white chocolate chips)
Preheat oven to 350 degrees. Line an 8- x 8-inch pan with foil or parchment paper, spray with non-stick spray, and set aside.
In a medium bowl, mix together flours, sugar, cocoa, arrowroot or cornstarch, baking powder, and optional salt. Stir and set aside.
In a second bowl, mash banana with a fork or potato masher until smooth and silky. Stir in milk, canola oil, and vanilla. Add dry ingredients to wet ingredients and stir until well combined. Fold in chocolate chips and pour into prepared baking pan.
Bake for 30 minutes or until a toothpick comes out clean. Cool at room temperature for 30 minutes before removing from the pan. Lift out of the pan using the foil or parchment, and cut into 16 squares.
| Total calories per square: 129 | Fat: 6 grams |
| Carbohydrates: 19 grams | Protein: 2 grams |
| Sodium: 25 milligrams | Fiber: 2 grams |
Minty-Zucchini Brownies
(Makes 16 squares)
1/2 cup whole-wheat (or 1:1 gluten-free) flour
1/2 cup cocoa powder
1 Tablespoon arrowroot powder or cornstarch
1 teaspoon baking powder
Pinch salt (optional)
1/2 cup organic sugar
1/3 cup melted vegan margarine (Earth Balance used)
1/3 cup unsweetened, plain vegan milk (tested with oat and soy)
3 Tablespoons flaxseed meal
1 teaspoon vanilla extract
1/2 teaspoon mint extract (or more, to taste)
1 cup shredded zucchini, drained
1/2 cup vegan chocolate chips
Preheat oven to 350 degrees. Line an 8- x 8-inch pan with foil or parchment paper, spray with non-stick spray, and set aside.
In a medium bowl, mix together flour, cocoa, arrowroot or cornstarch, baking powder, and optional salt. Stir and set aside. In a second bowl, stir together sugar, margarine, milk, flaxseed meal, and extracts. Allow to rest for about 10 minutes. Add dry ingredients and stir until well combined. Gently fold in the zucchini shreds and chocolate chips, and pour into the prepared pan.
Bake for 25-30 minutes or until a toothpick comes out clean. Cool at room temperature for 30 minutes before removing from the pan. Lift out of the pan using the foil or parchment, and cut into 16 squares.
| Total calories per square: 127 | Fat: 5 grams |
| Carbohydrates: 17 grams | Protein: 2 grams |
| Sodium: 47 milligrams | Fiber: 2 grams |
Brownie-Beet Pecan Pie
(Makes 1 pie, 8 slices)
Prebaked frozen 9-inch vegan pie crust
1 cup cubed beets, cooked and skinned or canned and drained
1/2 cup unsweetened applesauce
1/3 cup organic brown sugar
1 Tablespoon flaxseed meal
1 Tablespoon vanilla
3/4 cup whole-wheat flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon arrowroot powder (or cornstarch)
Pinch salt (optional)
Pinch cayenne (optional)
Prepare vegan pie crust according to directions to fully bake and set aside. Preheat oven to 400 degrees.
Add beets, applesauce, brown sugar, flaxseed meal, and vanilla to a food processor or powerful blender. Process until smooth and set aside.
In a bowl, mix together flour, cocoa, baking powder, arrowroot, and salt and cayenne if using. When combined, stir in beet purée.
Pour batter into the prepared pie crust and spread evenly. Bake for 20 minutes.
Pecan Pie Topping
1/4 cup maple syrup
1/4 cup organic brown sugar
1 teaspoon vanilla
Pinch salt (optional)
3 Tablespoons arrowroot powder (or cornstarch)
2/3 cup whole pecans
While the pie initially bakes, make the topping. In a saucepan, whisk together maple syrup, sugar, vanilla, and optional salt over low heat. When sugar has dissolved and the texture is not grainy, stir in arrowroot until smooth. Set aside.
After initial bake, lower heat to 350 degrees. Arrange pecans across the top of the pie, then pour the maple topping over them. Bake for another 20 minutes with a sheet pan underneath, in case topping bubbles out.
Allow the pie to come to room temperature, then chill in the refrigerator overnight before serving.
| Total calories per slice: 320 | Fat: 14 grams |
| Carbohydrates: 55 grams | Protein: 4 grams |
| Sodium: 155 milligrams | Fiber: 5 grams |
Raspberry Brownies
(Makes 16 squares)
1/3 cup whole-wheat (or 1:1 gluten free) flour
1/3 cup all-purpose (or 1:1 gluten free) flour
1/3 cup cocoa powder
1 Tablespoon arrowroot powder (or cornstarch)
1 teaspoon baking powder
Pinch salt (optional)
1/2 cup melted vegan margarine (Earth Balance used)
1 cup organic sugar
1/4 cup unsweetened, plain vegan milk (oat and soy tested)
1 teaspoon vanilla
1/2 cup raspberries (fresh or frozen and thawed)
1/3 cup vegan chocolate chips
Preheat oven to 350 degrees. Line an 8- x 8-inch pan with foil or parchment paper; spray with non-stick spray and set aside.
In a medium bowl, mix together flours, cocoa, arrowroot, baking powder, and optional salt. Stir and set aside. In a second bowl, stir together melted margarine, sugar, milk, and vanilla. Add dry ingredients to wet ingredients and stir until well combined. Very gently fold in raspberries and chocolate chips, and pour into prepared baking pan.
Bake for 35-40 minutes or until a toothpick comes out clean. Cool at room temperature for 30 minutes before removing from the pan. Lift out of the pan using the foil or parchment, and cut into 16 squares.
| Total calories per square: 150 | Fat: 6 grams |
| Carbohydrates: 22 grams | Protein: 1 gram |
| Sodium: 57 milligrams | Fiber: 2 grams |
Microwave Mug Coffee Brownie for One
(Makes 1)
1/4 cup whole-wheat (or 1:1 gluten-free) flour
2 Tablespoons organic sugar
2 Tablespoons unsweetened, plain vegan milk (almond, coconut, and oat tested)
2 Tablespoons prepared coffee
1 Tablespoon melted vegan margarine (Country Crock Almond Plant Butter tested) or canola oil
1 Tablespoon cocoa powder
Pinch salt (optional)
Splash, about 1/8 teaspoon, vanilla (optional)
Using a sturdy ceramic mug that holds at least 1 cup, stir together all ingredients until well combined. Microwave 1 minute, uncovered. If not baked, microwave in 10 second intervals until done. Allow to cool for 3-5 minutes before eating.
Baker's Note: If you don't like coffee, use water or more vegan milk in this recipe.
| Total calories per serving: 321 | Fat: 10 grams |
| Carbohydrates: 53 grams | Protein: 5 grams |
| Sodium: 79 milligrams | Fiber: 5 grams |
Citrus Brownie Gift Mix
(Makes 16 squares)
3/4 cup whole-wheat (or 1:1 gluten-free) flour
1/2 cup organic sugar
1/3 cup cocoa powder
1/4 cup all-purpose (or 1:1 gluten-free) flour
1 Tablespoon flaxseed meal
1 Tablespoon arrowroot powder (or cornstarch)
1 teaspoon baking powder
Pinch salt (optional)
Layer items into a wide-mouth, pint-sized mason jar and close tightly with lid. Add a card with the following directions and gift to a friend!
1 jar Citrus Brownie Gift Mix
1/2 cup fresh-squeezed or bottled orange juice
1/3 cup vegan chocolate chips (optional)
1/4 cup unsweetened, plain vegan milk
1/4 cup canola oil
1 teaspoon vanilla
1 teaspoon orange extract
Zest of one orange (optional)
Preheat oven to 350 degrees and line an 8- x 8-inch baking dish with parchment paper. Pour all dry ingredients from jar into a large bowl and stir to combine. Add all wet ingredients and mix well. Allow to rest for 10 minutes for flaxseed meal to bind. Pour batter into baking dish and bake for 20-25 minutes. Allow to cool 15 minutes before pulling from dish with parchment and slicing.
| Total calories per square: 121 | Fat: 5 grams |
| Carbohydrates: 18 grams | Protein: 2 grams |
| Sodium: 25 milligrams | Fiber: 2 grams |
Peanut Butter Brownies
(Makes 16 squares)
3 Tablespoons warm water
1 Tablespoon flaxseed meal
1/2 cup all-purpose (or 1:1 gluten-free) flour
1/2 cup whole-wheat (or 1:1 gluten-free) flour
1/2 cup cocoa powder
1 teaspoon baking powder
Pinch salt
1 cup plain unsweetened, plain vegan milk (oat and soy tested)
3/4 cup organic brown sugar
1/4 cup smooth peanut butter
2 Tablespoons canola oil
1 teaspoon vanilla
1/2 cup chopped vegan peanut butter cups (or vegan chocolate chips)
3/4 cup smooth peanut butter (for topping)
Preheat oven to 350 degrees. Line an 8- x 8-inch pan with foil or parchment paper, spray with non-stick spray, and set aside.
In a large mixing bowl, stir together flaxseed meal and water. Set aside to congeal.
In a medium bowl, combine flours, cocoa, baking powder, and salt. Add milk, sugar, peanut butter, canola oil, and vanilla to the large bowl with the flaxseed. Using an electric mixer or wooden spoon, beat liquid ingredients together until smooth. Pour in the dry ingredients and mix until just combined.
Separate about 4 Tablespoons of brownie batter from the main bowl. Then fold the chopped peanut butter cups (or chips) in the main batter bowl. When evenly combined, spread into the prepared dish.
To create the marbled effect, spoon globs of reserved brownie batter and topping peanut butter on top of the batter in the pan. Use a knife to swirl it into marbling.
Bake for 35-40 minutes, until a toothpick comes out clean. Cool at room temperature for 30 minutes before removing from the pan. Lift out of the pan using the foil or parchment, and cut into 16 squares.
Baker's Note: To cut down on fat, substitute defatted peanut butter powder (available in health food stores or online), for the 1/4 cup peanut butter in the batter.
| Total calories per square: 227 | Fat: 13 grams |
| Carbohydrates: 26 grams | Protein: 6 grams |
| Sodium: 128 milligrams | Fiber: 3 grams |
Orange-Chocolate Chip Blondies
(Makes 16 squares)
3 Tablespoons warm water
1 Tablespoon flaxseed meal
1-1/3 cups rolled oats
One 14-ounce can chickpeas, drained and rinsed
1/2 cup organic brown sugar
1/4 cup maple syrup
Zest of one orange
2 Tablespoons canola oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon orange extract (or vanilla)
1/2 cup vegan chocolate chips
Stir together flaxseed and water. Set aside to congeal.
Preheat oven to 350 degrees. Line an 8- x 8-inch pan with foil or parchment paper, spray with non-stick spray, and set aside.
Add oats to a food processor or strong blender and process until pulverized into flour. Add chickpeas and process until smooth. Then add prepared flaxseed, sugar, maple syrup, orange zest, canola oil, baking powder and soda, and extract. Process until smooth and pour into the prepared baking pan. Using a spoon or your hands, press vegan chocolate chips evenly into the batter in the pan.
Bake for 40 minutes or until a toothpick comes out clean. Cool at room temperature for 30 minutes before removing from the pan. Lift out of the pan using the foil or parchment, and cut into 16 squares.
| Total calories per square: 150 | Fat: 5 grams |
| Carbohydrates: 24 grams | Protein: 3 grams |
| Sodium: 82 milligrams | Fiber: 2 grams |
Silken Tofu Brownies
(Makes 16 squares)
1 box silken lite firm tofu (Mori-Nu tested)
1/3 cup unsweetened applesauce
3/4 cup organic brown sugar
1 Tablespoon canola oil
2 teaspoons vanilla
3/4 cup all-purpose (or 1:1 gluten-free) flour
1/2 cup whole-wheat (or 1:1 gluten-free) flour
1/4 cup cocoa powder
1 Tablespoon arrowroot powder (or cornstarch)
1 teaspoon baking powder
Pinch salt (optional)
1/4 cup mini vegan chocolate chips
1/4 cup sliced almonds (optional, or use more chips or other nuts)
Preheat oven to 350 degrees. Line an 8- x 8-inch pan with foil or parchment paper, spray with non-stick spray, and set aside.
Add tofu, applesauce, sugar, canola oil, and vanilla to a strong blender or food processor. Process until very smooth with no chunks of tofu remaining. Add flours, cocoa, arrowroot, baking powder, and optional salt. Process until fully mixed. Stir in mini chocolate chips and almonds by hand. Pour into the prepared baking pan.
Bake for 30 minutes or until a toothpick comes out clean. Cool at room temperature for 30 minutes before removing from the pan. Lift out of the pan using the foil or parchment, and cut into 16 squares.
| Total calories per square: 117 | Fat: 2 grams |
| Carbohydrates: 22 grams | Protein: 3 grams |
| Sodium: 39 milligrams | Fiber: 1 gram |
Pumpkin Spice Brownies with Crumb Topping
(Makes 16 squares)
Pumpkin Spice Brownies
4 Tablespoons warm water
1 Tablespoon flaxseed meal
One 14-ounce can cannellini beans, rinsed and drained
1/2 cup canned pumpkin (not pie mix)
1/2 cup cocoa powder
1/2 cup maple syrup
1/2 cup all-purpose (or 1:1 gluten-free) flour
2 Tablespoons vegan cream cheese (Tofutti tested)
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Pinch salt (optional)
Stir together flaxseed and water. Set aside to congeal.
Preheat oven to 350 degrees. Line an 8- x 8-inch pan with foil or parchment paper; spray with non-stick spray, and set aside.
Add all brownie ingredients, including prepared flaxseed, to a food processor or strong blender. Process until smooth and pour into the prepared baking pan.
Crumb Topping
1/2 cup whole-wheat (or 1:1 gluten-free) flour
3 Tablespoons room temperature vegan margarine
1/4 cup vegan sugar
1/2 teaspoon cinnamon
In a small bowl, combine all ingredients for crumb topping. Mash together with a fork or your fingers until crumbs are about pea-sized. Sprinkle onto brownies and gently press down to secure.
Bake for 40 minutes or until a toothpick comes out clean. Cool at room temperature for 30 minutes before removing from the pan. Lift out of the pan using the foil or parchment, and cut into 16 squares.
| Total calories per square: 126 | Fat: 3 grams |
| Carbohydrates: 23 grams | Protein: 3 grams |
| Sodium: 101 milligrams | Fiber: 3 grams |
Cheesecake Brownies
(Makes 16 squares)
Brownies
4 Tablespoons warm water
2 Tablespoon flaxseed meal
1/2 cup all-purpose (or 1:1 gluten-free) flour
1/2 cup whole-wheat (or 1:1 gluten-free) flour
3/4 cup cocoa powder
1 teaspoon baking powder
Pinch salt (optional)
1/2 cup unsweetened, plain vegan milk (oat and soy milk tested)
3/4 cup organic sugar
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/2 cup vegan mini chocolate chips
In a large mixing bowl, stir together flaxseed and water. Set aside to congeal.
Preheat oven to 350 degrees. Line an 8- x 8-inch pan with foil or parchment paper, spray with non-stick spray, and set aside.
In medium mixing bowl, combine flours, cocoa, baking powder, and optional salt.
Add milk, sugar, applesauce, and vanilla to the large mixing bowl with the flaxseed. Mix using an electric mixer or wooden spoon, and add in dry ingredients. When well combined, fold in mini chips. Pour into prepared brownie pan.
Cheesecake Topping
16-ounce vegan cream cheese, room temperature (Tofutti tested)
1/8 cup unsweetened, plain vegan milk (oat tested)
2 Tablespoons maple syrup
1 Tablespoon arrowroot powder (or cornstarch)
1 teaspoon vanilla
1/4 cup mini vegan chocolate chips (optional)
Keep oven at 350 degrees.
To make the cheesecake topping, add vegan cream cheese, milk, maple syrup, arrowroot powder, and vanilla to a medium bowl. Mix using an electric mixer or wooden spoon until smooth and creamy with no lumps, then fold in optional mini chips. Pour on top of brownie batter.
Bake for 40-45 minutes until a toothpick comes out clean. Cool at room temperature for 30 minutes before removing from the pan. Lift out of the pan using the foil or parchment, and cut into 16 squares.
| Total calories per square: 230 | Fat: 11 grams |
| Carbohydrates: 31 grams | Protein: 4 grams |
| Sodium: 154 milligrams | Fiber: 6 grams |
James Craig is retired from the Navy and is a realtor in North Carolina. Rissa is the Senior Editor of the Journal. They both love a vegan baking challenge and couldn't wait to create 12 unique recipes for this special feature to celebrate VRG's legacy.
