brownies Archives - Forks Over Knives

Vegan Brookies

Ami Deane — Tue, 25 Mar 2025 17:41:53 +0000

“If, on the one hand, you fancy a brownie, but on the other, you crave a cookie, put those hands together,” writes social media sensation Ami Deane, aka @Broccoli_Mum, the who created the recipe for these wholesome Vegan Brookies. Naturally sweetened with dates, banana, and maple syrup, this is the kind of low-fat plant-based recipe that helped Deane lose 60 pounds without feeling like she was missing out. Chickpeas give the cookie topping heft and chewiness, while sweet potato and cocoa powder create a rich brownie base. Make a double batch—these babies won’t last long.

For more great nutrient-dense, low-calorie recipes from the Broccoli Mum, check out the Spring 2025 issue of Forks Over Knives magazine, out now!

Gluten-free version: To make these gluten-free, use certified gluten-free oat flour and chocolate chips.

Yield: Makes 8 brookies

Time: 1 hour 55 minutes

2 medium sweet potatoes, unpeeled (1 lb. total)
1¼ cups oat flour
¼ cup unsweetened cocoa powder
5 tablespoons pure maple syrup
2 teaspoons baking powder
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
1 ripe banana, peeled and cut up
6 pitted Medjool dates
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
¼ cup peanut butter powder, such as PB2 Pure
½ cup vegan chocolate chips (optional)

Instructions

For brownie layer, preheat oven to 425°F. Line a baking sheet with parchment paper. Pierce the sweet potatoes a few times with a fork and place them on the prepared baking sheet. Bake 50 minutes or until very soft and squishy. When cool enough to handle, peel and discard the skins. Place the sweet potato pulp in a medium bowl; mash with a potato masher until smooth. You should have about 1¾ cups. Reduce oven temperature to 350°F.
Add ¾ cup of the oat flour, the cocoa powder, 3 tablespoons of the maple syrup, 1 teaspoon of the baking powder, 1 teaspoon of the vanilla, and ⅛ teaspoon salt to bowl with sweet potatoes; mix well.
For cookie layer, in a food processor combine banana and dates. Process until nearly smooth. Add chickpeas, peanut butter powder, and the remaining ½ cup oat flour, 2 tablespoons maple syrup, 1 teaspoon baking powder, 1 teaspoon vanilla, and ⅛ teaspoon salt. Process just until a dough forms. Stir in chocolate chips (if using).
Line an 8-inch square baking pan with parchment paper. Spread the brownie batter evenly in the prepared pan. Drop the cookie dough by spoonfuls on top and smooth it out to an even layer.
Bake 45 minutes. Cool 1 hour on a wire rack. Using the parchment paper, lift brookies from pan and transfer to a wire rack. Remove parchment paper. Cool completely before cutting into eight squares. Store in an airtight container up to 5 days.

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Chocolate Raspberry Brownie Bites

Nancy Macklin, RDN — Thu, 23 May 2024 17:26:20 +0000

When you get tapped to bring a dessert to a cookout or potluck, these raspberry brownie bites are ideal, pairing jammy fresh fruit with gooey chocolate to create a mouthwatering munchie that’s ready in less than 30 minutes. Cocoa powder and mini chocolate chips add decadent chocolate flavor (feel free to omit the chocolate chips, if you like). Almond and vanilla essences lend a subtle richness, and applesauce and maple syrup keep things just sweet enough. Drop spoonfuls of the mix into the cups of a standard muffin pan and flatten for bite-sized portions. You can also use a silicone mini muffin pan (no need to flatten), or skip the muffin pan, shape the dough into balls, and flatten on a parchment-lined baking pan. Happy munching!

For more inspiration, check out these tasty ideas:

Yield: Makes 18 brownie bites

Time: 25 minutes

2 tablespoons flaxseed meal
½ cup unsweetened applesauce
¼ cup pure maple syrup
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
2½ cups spelt flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon sea salt
3 tablespoon vegan mini chocolate chips
1¼ cups fresh raspberries (or frozen)

Instructions

Preheat oven to 350°F. In a large bowl combine flaxseed meal and ¼ cup water. Let stand 5 minutes. Stir in the next five ingredients (through almond extract).
In a medium bowl stir together spelt flour, cocoa powder, baking soda, and salt. Add to applesauce mixture; stir just until combined. If you like, reserve 1 tablespoon mini chocolate chips to sprinkle on top. Stir in remaining chips. Fold in raspberries.
Drop dough from a rounded tablespoon measure into bottoms of 2½-inch silicone muffin cups. Press dough flat with fingers to create a smooth top. Sprinkle with reserved chocolate chips (if using). Bake 9 to 12 minutes or until set. Cool on a wire rack before removing from cups. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months.

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Vegan Strawberry Blondies

Darshana Thacker Wendel — Thu, 08 Jun 2023 17:09:32 +0000

While it’s true that blondies are a paler version of their cocoa-rich brownie counterparts, they certainly don’t shy away from satisfying a sweet tooth. These fruit-forward treats will tantalize your taste buds with strawberries-and-cream flavors that are both light and luxurious. The cakey, chewy base is enhanced with subtle notes of cinnamon and sprinkled with walnuts to deliver a delicious crunch with every bite (but feel free to omit the walnuts). Sliced strawberries get extra sweet and jammy in the oven as they bake, ensuring that you’ll be licking your fingers to get every last crumb of this irresistible dessert. If you’re feeling decadent, serve these vegan blondies with aquafaba whipped cream or vanilla nice cream!

Tip: To make these gluten-free, substitute a 50/50 mixture of certified gluten-free oat flour and sorghum flour, and reduce plant milk to 1 cup.

For more healthy brownie recipes, check out these tasty ideas:

Yield: Makes sixteen 2-inch squares

1¼ cups unsweetened, unflavored plant-based milk
1 tablespoon flaxseed meal
1 tablespoon apple cider vinegar
1½ cups whole wheat flour
½ cup pure cane sugar
1½ teaspoons ground cinnamon
1¼ teaspoons regular or sodium-free baking powder
¼ teaspoon sea salt
1½ cups halved fresh strawberries
¼ cup chopped walnuts

Instructions

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving some overhang.
In a small bowl whisk together milk, flaxseed meal, and vinegar. In a medium bowl stir together the next five ingredients (through salt). Pour milk mixture into flour mixture, gently stirring to form a batter. Pour batter into the prepared pan. Use a spatula or the back of a spoon to smooth the top, if necessary.
Gently arrange halved strawberries, cut sides down, over the batter. Sprinkle walnuts between strawberries.
Bake 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes. Use parchment paper to remove blondies from pan; transfer to a cutting board. Cut into 16 squares.

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Vegan Black Forest Brownies with Cherries

Katie Simmons — Tue, 25 Jan 2022 18:18:47 +0000

Black beans are the secret ingredient that make this plant-based twist on a classic recipe extra moist and chewy. Don’t worry about the bean flavor: It’s masked by the delicious combination of dark cocoa, dried cherries, and shredded coconut. A touch of cinnamon adds extra depth and warmth to this decadent dessert (make it gluten-free by using certified gluten-free flour). Simple to make and even easier to devour, whip up a batch of these brownies when your sweet tooth is craving a goodie that’s also good for you!

From plants-rule.com

Yield: Makes 16 brownies

1 cup pitted dates
¾ cup whole wheat pastry flour
½ cup unsweetened dark cocoa powder
1 teaspoon regular or sodium-free baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
1 15-oz. can black beans, rinsed and drained (1½ cups)
¾ cup mashed ripe banana
½ cup unsweetened applesauce
1 tablespoon flaxseed meal
2 teaspoon pure vanilla extract
½ cup unsweetened dried cherries
¼ cup unsweetened coconut flakes

Instructions

Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper. In a bowl combine dates and ½ cup warm water; let stand at least 5 minutes to soften dates.
In a large bowl sift together the next five ingredients (through salt). In a food processor or blender combine dates with soaking liquid and the next five ingredients (through vanilla). Process until smooth.
Add bean mixture and the dried cherries to flour mixture. Stir to combine. Spread batter in prepared pan. Sprinkle coconut over top.
Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean and top starts to crack. Cool on a wire rack. Cut into 16 brownies. Store in an airtight container in the refrigerator up to 1 week or freezer up to 1 month.

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Banana and Chocolate Peanut Butter Brownies

Nancy Macklin, RDN — Tue, 18 Feb 2020 18:32:16 +0000

These not-too-sweet treats make for satisfying snacks and just-enough desserts. Mashed banana helps moisten the batter, and sliced banana serves as a fresh topping that complements the chocolatey brownies. Wait until just before serving to top the brownies with banana slices.

Yield: Makes 16 brownies

2 tablespoons flaxseed meal
¾ cup whole pitted dates, chopped (4 oz.)
½ cup mashed banana
½ cup unsweetened, unflavored plant-based milk
¼ cup natural no-salt-added peanut butter
2 teaspoons pure vanilla extract
1 cup quick-cooking rolled oats, ground
⅓ cup unsweetened cocoa powder
2 tablespoons pure cane sugar
1½ teaspoons regular or sodium-free baking powder
½ teaspoons fine sea salt
1 tablespoon powdered sugar
2 bananas

Instructions

Preheat oven to 350°F. In a small bowl combine flaxseed meal with 6 Tbsp. water; let stand 5 minutes. Place dates in another bowl; add boiling water to cover. Let stand 5 minutes; drain. Line an 8-inch square baking pan with foil.
In a blender or food processor combine flaxseed mixture, drained dates, mashed banana, milk, peanut butter, and vanilla. Cover and blend until smooth.
In a large bowl combine the next five ingredients (through salt). Add blended date mixture; stir together just until moistened. Spoon into the prepared pan, spreading evenly.
Bake about 25 minutes or until puffed and set. Cool on a wire rack at least 30 minutes.
Using a fine-mesh sieve, dust brownies with powdered sugar. Cut into 16 brownies. Thinly slice bananas. Fan slices over the tops of brownies. Serve immediately.

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Mexican Chocolate Brownies

Carla Christian, RD, LD — Mon, 10 Jun 2019 17:51:34 +0000

Black beans are a secret weapon of whole-food, plant-based bakers. Blended, they help create a fudgy base for chocolatey treats, such as Outrageously Healthy Brownies and these delicious vegan Mexican chocolate brownies. Cayenne pepper gives these rich brownies a little kick: Add more if you like the heat.

Craving more wholesome vegan desserts? Check out these 5 Scrumptious Plant-Based Desserts.

Yield: Makes 16 brownies

Time: 60 minutes

¾ cup no-salt-added canned black beans, rinsed and drained
¾ cup unsweetened applesauce
3 oz. unsweetened chocolate, chopped
½ cup pure cane sugar
¼ cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
½ cup white whole wheat flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 teaspoon powdered pure cane sugar (optional)

Instructions

Preheat oven to 350°F. Line a 9-inch square baking pan with nonstick foil or parchment paper, extending over edges.
In a food processor combine beans, applesauce, and chopped chocolate. Cover and process until smooth. Add granulated sugar, cocoa powder, and vanilla; cover and process until combined.
In a small bowl stir together the next six ingredients (through cayenne pepper). Add flour mixture to chocolate mixture. Cover and process just until combined.
Spread batter in the prepared baking pan. Bake 20 minutes or just until center is firm and edges are slightly puffed. Cool in pan on a wire rack. If desired, sprinkle with powdered sugar. Using foil (or parchment paper), lift brownies out of pan. Cut into squares.

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Outrageously Healthy Black Bean Brownies

Chef AJ — Thu, 18 Oct 2018 11:09:37 +0000

The next time you’re craving rich, chewy, densely chocolaty goodness, make a batch of these black bean brownies. Cooked black beans keep them lusciously moist, while date syrup (also called date molasses) lends a caramel-like sweetness. If you can’t find date syrup at the store, you can make your own by simmering equal amounts of chopped dates and water in a saucepan for 30 minutes, then allowing the mixture to cool before puréeing until smooth. The syrup can be strained through cheesecloth for more of a syrupy consistency, if desired. Store these healthy brownies in an airtight container for up to three days.

Recipe from chefaj webs ite.com

Yield: Makes 8 brownies

1 (15-ounce) can no-salt-added black beans, drained and rinsed (or 1½ cups cooked)
1 cup pure date syrup
½ cup unsweetened cocoa powder
¾ cup rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
Unsalted pistachio nuts, finely chopped (optional)
Vegan semisweet chocolate pieces (optional)

Instructions

Preheat the oven to 350°F. Line an 8- or 9-inch round cake pan with parchment paper (or use a silicone cake pan).
Combine the beans, date syrup, and cocoa powder in a food processor; process just until smooth. Add the oats, baking powder, and baking soda; process just until combined.
Spread batter into the prepared cake pan. Sprinkle with pistachios and chocolate pieces (if using). Bake for 35 minutes. Cool on a wire rack. Cut into wedges.

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