The best vegan brownies happen to be crazy.
Crazy because they are crazy good, and because the combination of ingredients is entirely crazy.
I remember creating them thinking “this is whack… dates, potatoes…” (yep, potatoes)
Yet, they come together in a magical way to produce the best vegan brownie recipe!
Now, I know you guys adore the Sweet Potato Chocolate Cake.
I’m with you.
It’s good.
But you know what?
When putting together the recipes for PPF, I thought these Crazy Brownies would become the famous treat in that book.
Why these are the Best Vegan Brownies
This really is the best vegan brownie recipe. Why? Well, these plant-based brownies are:
- rich in chocolate flavor
- FUDGY!
- nut-free
- naturally gluten-free
- oil-free
- topped with a decadent ganache
I highly recommend that ganache. Yes, it’s another step, and technically optional.
But when going for that best vegan brownies experience? You want the ganache!
Best Vegan Brownies FAQ
Yes, pop into an airtight container (I like using zip tops), and refrigerate for a week or two, or freeze for longer. The brownies are amazing straight out of the freezer.
Yes. I recommend white kidney (cannellini beans). You can also use black beans, but I prefer the creaminess of the kidney/cannellini beans.
Yes, use raw or roasted cashew butter, and you may not need any milk, or just a tablespoon, depending on the density of the nut butter.
I highly recommend a food processor or the for the base. It’s very sticky and thick, and a blender (even high-speed) will be challenged incorporating these ingredients fully. For the ganache, I like to use a small processor – I use the processor attachment to the immersion blender. But, you can also soften the coconut butter/nut butter in a hot water bath and whisk/combine by hand until incorporated.
Let me know if you are already a fan of these or when you’re going to try them! x Dreena
Crazy Brownies
Ingredients
For Brownies
- 1/2 cup kidney beans
- 1/2 cup pitted dates
- 1/3 cup peeled precooked, and cooled yellow or red potato (see note)
- 2 tablespoons tahini or nut butter see note and nut-free option
- 2 tablespoons coconut butter see note
- 1/4 cup pure maple syrup
- 3 tablespoons nondairy milk
- 1/2 cup + 2 tbsp cocoa powder
- 1/2 cup coconut sugar
- 2 tablespoons arrowroot powder
- 1 teaspoon vanilla bean powder or 11/2 teaspoons pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 tablespoons nondairy chocolate chips mini are nice
For Ganache
- 1/4 cup coconut butter
- 3 tablespoons cocoa powder
- 2 pinches sea salt
- 3 – 3 1/2 tablespoons nondairy milk see note
- 3 tablespoons pure maple syrup
Instructions
For Brownies:
- Preheat oven to 350°F.
- Line an 8" × 8" brownie pan with parchment paper.
- Using a small or mini food processor, puree the beans, dates, potato, tahini, and coconut butter until smooth, and then add the maple syrup and milk and puree again.
- Add the cocoa powder, sugar, arrowroot, vanilla bean powder, baking powder, baking soda, and sea salt to the processor and puree until combined. (If your processor is too small, transfer the date mixture to a bowl, and use a spatula to incorporate the dry ingredients.)
- Stir in the chocolate chips.
- Transfer the mixture to the brownie pan, and spread evenly with a spatula.
- Bake for 22–24 minutes (brownies will firm with cooling and are more fudgy with less baking, so don’t overbake).
- Remove, let cool completely, frost if desired, and cut into squares.
Potato Note:
- Potatoes add moisture and density when combined with the beans. If you don’t have cooked potato, substitute 1/4 cup of potato starch and increase the milk to 5 tablespoons.
Nut-Free Option/Tahini Note:
- I use a good-quality tahini, with a mellow, buttery flavor and smooth texture. If you don’t have nut allergies, try substituting macadamia or almond butter. Another 1 tablespoon of nondairy milk may be needed if the nut butter is quite thick/dense.
Coconut Butter Note:
- If you don’t have coconut butter, you can substitute another 11/2 tablespoons of a nut butter like macadamia, almond, or cashew butter—or more tahini.
Frosting Note:
- Chocolate Ganache (below), is wickedly good on these brownies!
For Ganache
- In a small saucepan, combine the coconut butter, cocoa powder, sea salt, milk, and maple syrup over very low heat (or use a double boiler for better heat control).
- Whisk through until the coconut butter is melted and all the ingredients are smooth.
- Transfer to a glass dish to let cool.
- Refrigerate until completely chilled, then use for spreading between cookies for cookie sandwiches, and as a thick frosting for cakes or brownies.
Notes
- Potato Note: Potatoes add moisture and density when combined with the beans. If you don’t have cooked potato, substitute 1/4 cup of potato starch and increase the milk to 5 tablespoons.
- Nut-Free Option/Tahini Note: I use a good-quality tahini, with a mellow, buttery flavor and smooth texture. If you don’t have nut allergies, try substituting macadamia or almond butter. Another 1 tablespoon of nondairy milk may be needed if the nut butter is quite thick/dense.
- Coconut Butter Note: If you don’t have coconut butter, you can substitute another 11/2 tablespoons of a nut butter like macadamia, almond, or cashew butter—or more tahini.
- Frosting Note: Chocolate Ganache (below), is wickedly good on these brownies!
- Milk Note: I prefer plain soy or almond milk in this recipe.
photos by Nicole Axworthy
this post was originally published in 2018 and updated for October, 2021
S says
I’m obsessed with these brownies and think about them all the time since first making them years ago! They’re seriously the best brownies I’ve ever had. I just love the ingredients and consistency. Super satisfying and delicious! Thank you SO much!
Dreena Burton says
ahhhh I love to read this, thank you Savanna
Fiona says
I love your recipes, what icecream do you use with this delicious brownie? Do you have this icecream recipe in one of your books on amazon.com?
I’m from Australia, but there is nothing to compare with your American vegan no fat or oil recipes. Thankyou so much for sharing Dreena 🙂
Dreena Burton says
Hi Fiona, we used a storebought vegan ice cream for this photoshoot. But, I do have a lot of ice cream recipes in ‘Let Them Eat Vegan’. I’m also working on some ice cream recipes now using the Ninja CREAMi, I’m really enjoying using it as you can reblend your ice cream to soften. Here’s info: https://bit.ly/3TxQYtG
Lisa says
I love these brownies – they’re a hit with everyone – vegan or not! I love sharing them! To double this recipe, what size pan would you use? Also, would you adjust baking time and temp? Thank you for sharing delicious recipes Dreena!!
Dreena says
Hi Lisa, sorry for the late reply. Delighted you love the brownies! If doubling, I usually use an 8×11 or 8×12 pan, and bake just a few minutes longer. Hope that helps.