Some chunks are ok but you want a smooth consistency. Then, to a large mixing bowl add the banana and mash until it’s fairly smooth. But, I chose baking soda because it keeps the sodium content low and works very well. Baking Soda: you could use baking powder if you prefer.But, you ould also use unsweetened cocoa powder as well. Natural Cocoa Powder: I like raw cacao powder because the flavor is more intense.Flour: I prefer whole wheat pastry flour, but some other options are: white whole wheat flour, whole wheat flour, or oat flour.Vanilla is to sweet recipes what salt is to savory recipes. Vanilla Extract: for adding a depth of flavor.And, you don’t need much because of the banana. Maple Syrup: the perfect natural vegan sweetener, even better than coconut sugar.Non-dairy Milk: unsweetened almond milk is what I usually keep on hand but any non-dairy milk is sufficient.Sweet potatoes are an excellent replacement if you’re not a fan of bananas. Banana: this works to keep things moist and acts as a binder for everything.Things like black beans, zucchini, flax egg, and even unsweetened applesauce are not needed.
What makes this recipe so unique is not the presence but the absence of certain popular vegan ingredients often found in “healthy” brownie recipes. Personally, I think this is one of the best vegan brownie recipes I’ve ever made. Yes, I know people make black bean brownies and zucchini brownies. They just don’t taste like they’re healthy. These brownies are low-calorie, naturally sweetened, and low in fat. The ingredients are simple, wholesome, and affordable.Īnd, if you need to make them gluten-free you can do that simply by using oat flour your favorite gluten-free baking flour. However, with these, there’s no oil, fake ingredients like vegan butter, or other processed vegan crap food. Yes, these are absolutely healthy but not all vegan brownies are created equal.
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