Classic brownies turned plant-based and oil free! These WFPB brownies are just seven ingredients. With a gluten-free option!
Finally! A brownie recipe that is vegan and oil free with NO weird ingredients.
I have been known to put chickpeas or sweet potatoes in my brownies, blondies, and even cakes. But not today!
These vegan oil-free brownies are based off of a classic brownie recipe. And all I've done is sub a healthier whole food ingredient in place of the standard non-vegan ingredient.
The brownies are completely vegan, oil-free, refined sugar free (with a fruit-sweetened option), and are naturally gluten free.
The best part?! They have the taste and texture of real brownies! And the process to make them is the same.
If you're looking for a healthier, plant-based alternative to a classic brownie, this recipe is for you!
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Why this recipe works
Baking is all about ratios - you need the right proportions of fat and sugar to create a delicious texture and flavor.
I didn't reinvent the wheel with this brownie recipe. I just used plant-based ingredients in place of standard non-vegan ingredients, in very similar ratios to a standard brownie recipe.
Of course, with any vegan recipe, there is always some tweaking involved. But this recipe generally keeps the standard sugar, fat, and protein ratios of a classic brownie. So it works just like the standard recipe!
Why I love these Vegan Oil Free Brownies
- Dietary needs - these brownies are plant-based, gluten-free, oil-free, and refined sugar-free.
- Rich and fudgy - these brownies have a lovely fudge texture! I previously thought that a texture like this was unachievable without chickpeas or sweet potato but it turns out the secret is just in the flour
- Perfect easy dessert - these brownies are pretty simple. Whip them up anytime for a tasty and stunning crowd pleaser
- Made in one bowl - no special equipment required! All you need is a bowl and a whisk!
- Prepared just like regular brownies - if you're a plant-based baking novice, this recipe is for you. There's nothing different in the method of these vegan brownies than there is about whipping up a batch of regular brownies
- Only seven ingredients - yes! The ingredient list is so short and simple. This recipe is seriously NOT complicated
Ingredient Notes & Substitutions
- Maple Syrup: maple syrup is my go-to sweetener for baking recipes like this. BUT if you want a completely fruit-sweetened dish, you can use date syrup instead. Date syrup is slightly thicker than maple syrup, so the brownies will be even more fudgy.
- Nut Butter: I used cashew butter, which is my standard nut butter for baking because it has a very neutral and slightly sweet flavor. Any neutral-tasting nut butter like almond butter or mixed nut butter will work. Avoid using peanut butter unless you want peanut butter flavored brownies
- Vanilla Extract: it may seem strange to add vanilla to a chocolate recipe, but vanilla helps add a depth of flavor to the brownies, so don't skip it!
- Cocoa Powder: any cocoa powder is fine here, but a quality cocoa powder will create a richer flavor. If you want a super chocolatey flavor, opt for an extra dark cocoa powder!
- Espresso Powder: Espresso Powder is like instant coffee, but stronger and richer! Coffee really helps bring out the chocolate flavor, so I highly recommend grabbing some espresso powder for this recipe. Espresso powder is best, but instant coffee can be used as a substitute
- Salt
- Oat Flour: I like using oat flour in baking because it is naturally gluten-free and can be made at home. I used a store bought oat flour in this recipe but feel free to use homemade
- Vegan Chocolate Chips: to avoid added sugar, choose unsweetened chocolate chips. If you want a bit of sweetness I recommend the enjoy life or pascha brands
How to make Vegan Oil Free Brownies
Step 1. Preheat the oven to 350. Line a 8"x8" square baking pan with parchment paper.
Step 2. In a large bowl whisk together the maple syrup, nut butter, and vanilla.
Step 3. Add the cocoa powder, espresso powder, and salt. Whisk to combine.
Step 4. Stir in the oat flour. (The batter will be THICK at this point - just stir as best you can.)
Step 5. Fold in chocolate chips.
Step 6. Spread the mixture into the prepared baking pan. Top with extra chocolate chips, if desired.
Step 7. Bake for 35-40 minutes until a toothpick comes out mostly clean. Let cool 10-15 minutes before slicing.
FAQ & Expert Tips
I used an 8x8 pan for thick brownies. But a 9x9 pan or even a regular cake pan works too.
This recipe uses oat flour. Oats are naturally gluten-free and are therefore a great option for those avoiding gluten.
If you are allergic to gluten, make sure to buy certified gluten-free oat flour to avoid any trace amounts of gluten that can be added to oats during processing.
These brownies are ready when a toothpick inserted into the center of the pan comes out clean or with just a bit of batter.
A clean toothpick means the blondies will be more cake-like, while a bit of batter means they will be on the fudgy side.
Since these brownies are healthy and WFPB they won't last as long as regular sugar + oil blondies.
Store them in an airtight container at room temperature for 3-5 days. Or in the fridge for 5-7 days.
You can also freeze these brownies! After baking, let them cool completely. Wrap individual slices in plastic wrap, then place in a freezer safe bag. They will last up to 6 months.
Recipe Prayer
Thank you God for these healthy brownies that nourish our bodies. Amen.
More WFPB Brownies
Tried this recipe?
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📖 Recipe
Vegan Oil Free Brownies (WFPB)
Ingredients
- 1 Cup Maple Syrup
- 1 Cup Nut Butter
- 1 Tablespoon Vanilla Extract
- ¾ Cup Cocoa Powder
- 1 Tablespoon Espresso Powder optional
- ¾ Teaspoon Salt
- ¼ Cup Oat Flour
- ½ Cup Vegan Chocolate Chips
Instructions
- Preheat the oven to 350°F. Line a 8"x8" square baking pan with parchment paper.
- In a large bowl whisk together the maple syrup, nut butter, and vanilla.
- Add the cocoa powder, espresso powder, and salt. Whisk to combine.
- Stir in the oat flour. (The batter will be THICK at this point - just stir as best you can.)
- Fold in chocolate chips.
- Spread the mixture into the prepared baking pan. Top with extra chocolate chips, if desired.
- Bake for 35-40 minutes until a toothpick comes out mostly clean. Let cool 10-15 minutes before slicing.
Nutrition
Nutrition information is an estimate.
Chef Robert L
I just wanted to mention that feel like the measurements have a typo since ¼ cup oat flour (and everything else) to yield 16 servings would be actual magic! ✨
Regardless, thank you! 🙏 We need all the wfpb SOS-Free recipes we can get! 💚🌱
Elizabeth
Hi! The 1/4 cup amount is correct! This makes a full tray (8x8 or 9x9) of brownies, which can be sliced into 12 or 16. I've found that the key to a super fudgy brownie is using minimal flour and relying on cocoa powder as the main "flour". So yes, 1/4 cup flour = a pan of extra fudgy brownies!