Fudgy Vegan Eggless Brownies
This quick and easy vegan eggless brownies recipe is homemade from scratch. Replaces eggs with applesauce and coconut oil. Soft and ooey gooey!
Servings: 12 pieces
Calories: 108kcal
Ingredients
Brownies
- ¾ cup All-purpose flour
- ½ cup Granulated sugar
- 1/ cup Semi-sweet chocolate chips
- ⅓ cup Unsweetened applesauce Room temperature
- ¼ cup Coconut oil Room temperature
- ¼ cup Milk Whole or 2% OR use almond milk or coconut milk or soy milk for vegan option, Room temperature
- 2 tablespoon Cocoa powder
- 2 tablespoon Collagen peptide powder Omit if you are making vegan brownies
- 1 teaspoon Vanilla extract
- ¼ teaspoon Baking powder
Decoration
- Vanilla ice cream Use dairy-free ice cream, if you prefer vegan option
- Nutella syrup Use dairy-free chocolate syrup, if you prefer vegan option
- Sprinkles
- Cherries
Instructions
- In a microwavable bowl, add chocolate chips, coconut oil, sugar and vanilla extract.
- Melt everything in the microwave in 30 second increments and mix with a spoon until everything is thoroughly combined.
- Add the applesauce and milk and mix again until the batter is smooth.
- Add the flour, collagen peptide powder, baking powder, cocoa powder and mix until just combined.
- Pour the batter in a square pan (Dimensions: 8×8), lined with parchment paper. Bake at 350 degrees for 18-20 minutes.
- After these fudgy eggless brownies have cooled down, cut square slices. Stack a few slices and top it off with a few scoops of ice cream, Nutella syrup, sprinkles and a cherry. Enjoy!
Nutrition
Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 44mg | Sugar: 9g | Vitamin A: 10IU | Calcium: 13mg | Iron: 0.5mg