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 10mins
Cook Time 20mins
Total Time 30mins
Servings 12pieces
Calories 108
Author CakeWhiz
Ingredients
Brownies
¾cupAll-purpose flour
½cupGranulated sugar
1/cupSemi-sweet chocolate chips
⅓cupUnsweetened applesauceRoom temperature
¼cupCoconut oilRoom temperature
¼cupMilkWhole or 2% OR use almond milk or coconut milk or soy milk for vegan option, Room temperature
2tbspCocoa powder
2tbspCollagen peptide powderOmit if you are making vegan brownies
1tspVanilla extract
¼tspBaking powder
Decoration
Vanilla ice creamUse dairy-free ice cream, if you prefer vegan option
Nutella syrupUse 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!