Vegan Chocolate Fudge Brownies

I’ve said it before and I will say it again-I love sweets and I really love chocolate!

I have tried dozens of healthy brownie recipes and this one is by far the best one I’ve ever had. Normally, I am a huge fan of adding eggs to baked goods to help boost protein intake. But, I recently took a food sensitivity test and found out that eggs and I must break up. Food sensitivities are usually temporary, and as my gut heals I will soon be able to reintroduce eggs (thank goodness).

Even if you’re not on a gluten, dairy, sugar and egg free regimen you will absolutely love these brownies. They’re so good… you’ll think they must be “bad.”

Here are a few changes I have made to make them a bit healthier (in red if you’re interested).



  • 2 ¼ cups of whole wheat flour  (I used almond four)
  • 2 cups brown sugar (I used 1 cup honey and 1/2 cup maple syrup)
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsweetened cocoa powder
  • ½ cup chocolate chips (skipped)
  • ½ cup olive oil ( I used coconut oil)
  • 1 ½ cups water
  • 4 tsp apple cider vinegar
  • ½ cup over ripe banana mashed well.

Combine all the dry ingredients and the chocolate chips and mix well. Mix all the wet ingredients together. If the banana is not very ripe, place it in a blender to get a smooth paste. It’s best to avoid lumps in this so that you don’t taste banana in the fudge later on.

Now pour the wet into the dry ingredients and mix well.

Pour the batter into a pan which is greased (with olive oil) and dusted (with whole wheat flour) and place it in a preheated oven. Bake at 170 degrees C for about 15-20 minutes or till the top looks cooked. Now I cooked it till the tooth pick inserted came out clean but if you want the brownies to be gooey you can leave it slightly under-cooked.