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Stack of Fudgy Vegan Eggless Brownies on a Colorful Background

Fudgy Vegan Eggless Brownies

Print Recipe
This quick and easy vegan eggless brownies recipe is homemade from scratch. Replaces eggs with applesauce and coconut oil. Soft and ooey gooey!
Course Dessert
Cuisine American
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 pieces
Calories 108
Author CakeWhiz

Ingredients

Brownies

  • ¾ cup All-purpose flour
  • ½ cup Granulated sugar
  • 1/ cup Semi-sweet chocolate chips
  • 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 tbsp Cocoa powder
  • 2 tbsp Collagen peptide powder Omit if you are making vegan brownies
  • 1 tsp Vanilla extract
  • ¼ tsp 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