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    Home » dessert

    Easy Vegan Brownies Recipe

    Published: Dec 6, 2015 · Modified: Feb 20, 2018 by Richa 83 Comments

    Jump to Recipe   Print Recipe

     Easy Vegan Brownies with Walnuts. All whole grain brownies with walnuts. Makes 1 8 by 8 inch brownie pan, 16 pieces. Vegan Brownie. Palm oil free Recipe. Can be made nut-free.

    Jump to Recipe   

    Easy Vegan Brownies Recipe. Fudgy, delicious. Add walnuts, peppermint, ginger, peanut butter swirl for variation | VeganRicha.com #vegan #brownie

    One cannot have enough brownie recipes right. So here is another one that is simple and customizable! Add walnuts, other nuts or seeds. Add some fresh cranberries or a nut butter swirl on top before baking. Add crushed peppermint candy cane + peppermint extract instead of vanilla, or add candied ginger + gingerbread spices for holiday brownies and more. 

    Fudgy and fabulous. Make these this Sunday! These brownies get fudgier as they sit. The key to great brownies is knowing the bake time, which is dependent on your oven, pan used etc. Underbake whenever in doubt, as the brownies will set even if liquidy in the center, out of the oven as they cool. For gluten-free options, see the list of brownies below. 

    We’ve been having sleepless nights all week because Chewie, our pom is miserable with cough every hour. Fuzzy brain = not all clear recipe. 🙂

    Easy Vegan Brownies Recipe. Fudgy, delicious. Add walnuts, peppermint, ginger, peanut butter swirl for variation | VeganRicha.com #vegan #brownie


    More brownies from the blog

    • Vegan Pumpkin Brownies
    • Gluten-free Brownies and Brownie Mix. GF
    • Vegan Almond Butter Blondies with Chocolate Chips
    • Vegan Brownie Mix in a Jar. Single Serve Brownie too. Vegan…
    • Coconut Flour Brownies  GF

    Easy Vegan Brownies Recipe. Fudgy, delicious. Add walnuts, peppermint, ginger, peanut butter swirl for variation | VeganRicha.com #vegan #brownie

    Make the brownie batter and press it into a lined brownie pan. Bake, cool and see it vanish.

    Add other nuts, cranberries, crushed peppermint candy cane, candied ginger+ gingerbread spices for variation. 

    Easy Vegan Brownies Recipe. Fudgy, delicious. Add walnuts, peppermint, ginger, peanut butter swirl for variation | VeganRicha.com #vegan #brownie

    Recipe Card

    Print Recipe
    4.86 from 21 votes

    Easy Vegan Brownies Recipe

    Easy Vegan Brownies with Walnuts. All whole grain brownies with walnuts. Makes 1 8 by 8 inch brownie pan, 16 pieces. Vegan Brownie. Palm oil free Recipe. Can be made nut-free.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 16
    Calories: 161kcal
    Author: Vegan Richa

    Ingredients

    Dry:

    • 1 cup (120 g) + 1 tbsp whole wheat pastry flour or whole wheat flour or Spelt flour
    • 1 tbsp starch like arrowroot or cornstarch
    • 1/8 tsp (0.13 tsp) salt
    • 1/4 tsp (0.25 tsp) baking soda
    • 1/4 cup (21.5 g) cocoa powder
    • 1/2 cup (60 g) powdered/fine sugar 1-2 tbsp less for less sweet, I use ground raw sugar that I blend in a blender
    • 1/4 cup (40 g) coconut sugar

    Wet:

    • 3.5 tbsp maple syrup
    • 1/4 cup (62.5 ml) water
    • 1/3 cup (58.33 g) vegan semi sweet chocolate chips or chunks or bar, more the merrier/fudgier
    • 1 tsp vanilla extract
    • 1/4 tsp (0.25 tsp) instant espresso/coffee
    • 3 tbsp oil

    Additions:

    • 3 Tbsp vegan mini chocolate chips
    • 3 tbsp chopped walnuts or pecans

    Instructions

    • Preheat the oven to 350 degrees F / 180ºc.
    • In a bowl, add all the dry ingredients and whisk really well. *Pulse the sugar and coconut sugar a few times in a blender to make a powder if needed and then mix in. Large granules in sugar might add a texture to the brownie.
    • Heat the maple syrup and water in a pan or microwave until hot. Add the semi sweet chocolate and mix until all the chocolate melts and is smooth. Add the vanilla, coffee and oil and mix in.
    • Add the dry ingredients to the wet and mix to just about combined. It will be a stiff batter, stiffer as it gets cold. Fold in the chocolate chips and walnuts or other additions.
    • Drop the mixture onto a parchment lined or greased or well floured brownie pan. Spread the mixture evenly using a spatula if needed. I used greased hands to move and press for an even thickness. Sprinkle any toppings if you like like chopped walnuts, chocolate chips, crushed candy cane and press in.
    • Bake for 22 to 24 minutes. Check with a toothpick about an inch from the edge. The toothpick should not come out liquid. The center might come out liquid, which is ok. Do not over bake. Check every 2 minutes if adding more baking time.
    • Cool for atleast 15 minutes if you can before moving them out of the dish. Slice and serve. To store, slice and store in a container with a lid on the counter for upto 2 days.

    Notes

    Add other nuts or seeds, cranberries, crushed candy cane, candied ginger + gingerbread spices for holiday brownies.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Easy Vegan Brownies Recipe
    Amount Per Serving
    Calories 161 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Sodium 43mg2%
    Potassium 65mg2%
    Carbohydrates 24g8%
    Fiber 2g8%
    Sugar 15g17%
    Protein 2g4%
    Calcium 24mg2%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Mya Sofia

      December 20, 2021 at 2:00 pm

      Hey this recipe was lovely! I enjoyed the sweetness but was wondering if next time I could omit the powdered sugar? Is it going to mess up the baking?

      Reply
      • Vegan Richa Support

        December 21, 2021 at 1:50 pm

        you can reduce a little – but not cut out completely

        Reply
    2. SD

      September 08, 2020 at 1:22 pm

      Can I use Aatta as a substitute for whole wheat flour?
      If I were to bake these in a mini muffin pan as brownie bites, at what temperature and for how long should I bake these?
      Thank you!

      Reply
    3. Liesa

      April 20, 2020 at 11:27 am

      Making these tonight! Any reason I cannot sub all purpose white flour for WW flour? Thanks so much!

      Reply
      • Vegan Richa Support

        April 24, 2020 at 11:22 am

        A mixture of all-purpose and whole wheat flour would be best.

        Reply
    4. Nidhi

      April 14, 2020 at 7:53 pm

      5 stars
      Omg! This was the best brownie recipe I have ever tried (vegan or non-vegan)! I read the comments and baked it for 20 min and so it was soft in the middle even after it cooled, so I will bake it for 22-23 min next time. It was quick to put together, and honestly tastes better than most of the non-vegan brownies I have baked in the past. I will definitely be trying more of your recipes! Thank you!!!

      Reply
    5. NP

      February 19, 2020 at 5:40 am

      5 stars
      Fabulous fabulous recipe. I used raw nendran banana flour for starch. Golden syrup in place of maple syrup. Weighed every ingredient. Used Google for reference to convert tbspn to grams. Loved the result. Looking forward to making this again. Thanks for posting this recipe. God bless!

      Reply
      • Richa

        February 19, 2020 at 11:18 am

        awesome

        Reply
    6. Julie

      February 12, 2020 at 1:12 pm

      I’ve been eyeing these for a LONG time and can’t wait to try them out!! Can I use tapioca powder instead of cornstarch or arrowroot? I don’t have those.
      Thanks!

      Reply
      • Richa

        February 12, 2020 at 1:40 pm

        yes

        Reply
    7. Nikki

      May 04, 2018 at 6:41 pm

      4 stars
      Just made these and they’re delicious!!! Stress free, mess free and oh so sweet. VeganRicha is the truth! Every time I make one of her recipes my vegan-skeptic family is blown away. Thanks, Richa!

      Reply
      • Richa

        May 04, 2018 at 6:56 pm

        awesome!

        Reply
    8. Sarah

      March 03, 2018 at 4:42 pm

      5 stars
      OMG these brownies are amazing!!! And I love that there is only a little bit of oil in the recipe- most recipes have like 1/2 cup. Love these- will definitely make them again and again!

      Reply
    9. Gayathri

      January 23, 2018 at 1:04 pm

      5 stars
      Hey Richa! I made this over the weekend for a party full of non-vegans – and everyone loved it! We made a sundae – with vanilla ice cream (Nada Moo for me). Was delicious!! I thought it was a little dry/ hard if I ate it cold — but just heating it for 10 seconds made it taste like a bite of heaven!! Thank you!

      Reply
      • Richa

        January 23, 2018 at 1:46 pm

        Awesome! underbake it for a few minutes. Underbaked brownies dont dry out. Also store in a closed container as all baked goods keep losing moisture on cooling.

        Reply
    10. Hilany S

      August 19, 2017 at 6:43 am

      What could i use instead of baking soda?

      Reply
    11. Mallika

      August 15, 2017 at 6:31 am

      Hi Richa! What can you substitute for the coffee? Thank you!! Love all your recipes ☺️????????

      Reply
      • Richa

        August 19, 2017 at 12:07 am

        omit it.

        Reply
    12. Luna

      May 22, 2017 at 3:29 pm

      Hello, I was wondering if I could use white flour + a couple tablespoons oat flour instead of the whole wheat flour? It’s just that I forgot to buy this today at supermarket and it’s already closed where I live.
      Many thanks in advance!

      Reply
      • Richa

        May 22, 2017 at 10:22 pm

        yes you can

        Reply
    13. Sloane

      April 17, 2017 at 11:03 am

      5 stars
      These are amazing and lower in fat than some of the more popular vegan brownie recipes (though definitely not health food, but I’m not complaining ;))

      Reply
    14. Kelly

      March 07, 2017 at 6:20 pm

      4 stars
      These were good but too sweet for my taste–and I am a sweet tooth! 🙂
      I only used about 2/3 of the powdered sugar and I think next time I will nix it altogether. Otherwise, yummy.

      Reply
    15. Natasha Graf

      February 23, 2017 at 11:58 am

      5 stars
      Terrific recipe! The best brownie I’ve ever made.
      The only problem: I can’t stop eating it!!!

      Thank you 🙂

      Reply
    16. Raji

      February 12, 2017 at 10:11 pm

      5 stars
      I made these yesterday and they came out really well… super delicious. My non-vegan friends were surprised that it did not have eggs or milk! thank you!
      One quick question: I want to make these for a friend who can’t eat any processed foods due to health reasons; what can I replace the maple syrup with?

      Reply
      • Richa

        February 13, 2017 at 10:32 am

        Use a syrup made with jaggery or sugar.

        Reply
        • shamira

          March 22, 2017 at 8:52 am

          Hi Richa. Your recipes look simple and doable.
          wish to try these for a lactose intolerant kid. Could you help me out a few queries plz?

          1. the jaggery syrup you mentioned, how do I make that? He’s also allergic to coconut so I’ll have to skip coconut sugar.
          2. Can I use honey instead of maple syrup?
          3. Vegan chocolate not easily available where I live, can I add more cocoa pwd sugar instead to make them chocolatey?

          Reply
          • Richa

            March 22, 2017 at 8:41 pm

            you can make the jaggery syrup like you do sugar syrup. Boil till just about single thread consistency. 1 cup jaggery with 1 cup water, mix and simmer.

            I dont use honey, so I am not sure if it will work.

            For vegan chocolate sub, use 1/4 cup cocoa and 1/4 cup more oil.

            Use any sugar.

            Reply
            • shamira

              March 22, 2017 at 8:47 pm

              Thank you Richa for a prompt response! ????

    17. Melia

      August 17, 2016 at 8:39 pm

      5 stars
      Came out amazing!! Super chocolatey and moist 🙂 easy to make too

      Reply
    18. Roma

      July 12, 2016 at 10:50 pm

      5 stars
      Any substitute for Maple syrup? Can I leave it out?

      Reply
      • Richa

        July 13, 2016 at 1:49 pm

        use any sweet syrup like sugar syrup, date syrup, agave.

        Reply
        • Roma

          July 14, 2016 at 7:14 pm

          5 stars
          This brownies were extremely yummy & fudgy…
          Everybody loved it.
          I’m going to make some batches again!????

          Reply
          • Richa

            July 15, 2016 at 11:14 am

            Thats awesome! so glad they turned out so good!

            Reply
    19. Amelie

      June 09, 2016 at 10:41 pm

      4 stars
      Hey, I want to make them for a non-vegan friend of mine therefore I wonder if I can use all-purpose flour instead oft the whole wheat flour. And can I substitute the coconut sugar with white sugar since I habe no coconut sugar at home?

      Reply
      • Richa

        June 09, 2016 at 10:58 pm

        yes and yes

        Reply
    20. Lisa

      May 21, 2016 at 2:30 pm

      I followed the recipe exactly, baked for 22 minutes and they came out dry dry dry, like a dry cookie that just turned into a powdery mess. Barely edible with milk

      Reply
      • Richa

        May 21, 2016 at 2:33 pm

        I am not sure what happened Lisa. Maybe your oven was running too hot and they got overbaked? Ovens can vary by 50+ degrees. I know that the brownies when overbaked esp with coarse whole grain flours like spelt can get crumbly on the edges. I have never had completely crumbly problems with these brownies. Maybe the chocolate type or something else. I don’t know. How was the mixture before going in?
        You can use those crumbs in chocolate or vanilla ice cream.

        Reply
      • Denise

        December 03, 2018 at 8:29 am

        5 stars
        OMG did you forget the sugar? I’ve made this recipe 5 times already and it’s always come out amazingly perfect. However, in one instance, I forgot the sugar, and it came out as your described… It still tasted good, thanks to the maple syrup, but the texture was totally off! Sort of reminds me of https://www.unicornlove.com/blog/2015/12/6/what-happens-when-you-forget-to-add-sugar-to-your-cookie-recipe —- Sugar keeps baked goods soft and moist. The bond between sugar and water allows sugar to lock in moisture so that items such as cakes, muffins, brownies, and frostings don’t dry out too quickly. — Additionally, because sugar holds onto moisture, it keeps baked goods tender for a longer period of time. Sugar has hygroscopic properties, meaning that it grabs and holds onto moisture. Because sugar holds onto moisture, baked goods made with sugar do not stale as quickly as baked goods made without sugar. Brown sugar is granulated sugar that has molasses added into it. Molasses is even more hygroscopic in nature than plain granulated sugar so it keeps baked goods even more moist and adds chewiness.

        Sugar also serves to help reduce gluten development and tenderize baked goods. Because sugar grabs and holds onto moisture it leaves less moisture readily available, delaying gluten development.

        Reply
    21. Melina

      April 02, 2016 at 5:03 am

      These look amazing, I’m gonna be making them soon.
      But I was wondering, if I use regular sugar instead of coconut sugar (we don’t have that in my country), should I pulse it into a powder too? I also plan on substituting the maple syrup with a cane sugar syrup since it’s the only available liquid sweetener where I live.
      Thanks for the recipe! ????

      Reply
      • Richa

        April 02, 2016 at 10:29 am

        Hi Melina,
        If your regular sugar is granulated i.e. you can feel each sugar granule in your fingers when you pick some up, then pulse it a few times in the blender and use. Yes cane syrup should work. Happy Baking!

        Reply
    22. Ashley

      April 01, 2016 at 6:41 am

      5 stars
      What great vegan desserts you have! We love all your recipes, but were not the healthiest vegans! You’ve inspired us to try more healthy recipes, but given our dessert recipes great inspiration!

      Thankyou,

      Ashley x
      theveganapprentice.com

      Reply
    23. Lydia

      March 29, 2016 at 9:57 am

      Hi thanks for the great recipe! Can’t wait to try!

      But can I ask a few questions?
      Is this brownie sweet?
      Can I substitute oat flour with almond flour?

      Thanks

      Reply
      • Richa

        March 29, 2016 at 10:50 am

        Yes this brownie is sweet like a regular brownie. Where is the oat flour you want to substitute?

        Reply
    24. Kristina

      March 27, 2016 at 11:46 pm

      5 stars
      Just made these brownies and they turned out perfectly! Thanks for a great recipe 🙂

      Reply
      • Richa

        March 28, 2016 at 9:14 am

        Awesome!

        Reply
    25. Michelle

      February 04, 2016 at 7:29 pm

      I thought I saw that you can omit the coffee? Is there something else I should substitute for it? I don’t like the taste of coffee, so was just wondering. Would leaving it out make the brownies drier?

      Thanks

      Reply
      • Richa

        February 04, 2016 at 7:31 pm

        omit it. it adds a mocha-ish flavor profile to the brownies.

        Reply
    26. anat

      January 18, 2016 at 6:07 pm

      Looks amazing. Can I put regular sugar instead of the coconut sugar?

      Reply
      • Richa

        January 18, 2016 at 6:28 pm

        yes you can use regular or brown sugar.

        Reply
    27. Rupal

      December 23, 2015 at 4:23 am

      Your recipies are great. Blessings for Vegan & Vegetarians. My daughter is allergic to dairy, eggs & nuts. I will omit nuts from this recipe & it will be perfect for her. Is there any substitute for Maple Syrup? Can I use Agave Necter? I am also making Oatmeal Walnut Chocolate Chunk cookies from your recipe.
      Thank you.

      Reply
      • Richa

        December 23, 2015 at 10:26 am

        sure agave should work.

        Reply
    28. Cassie

      December 18, 2015 at 6:37 pm

      You can never go wrong with brownies! Especially if they’re vegan! 😀 Look at that chocolatey goodness!

      Reply
      • Richa

        December 18, 2015 at 6:49 pm

        I agree!

        Reply
    29. Annemarie

      December 15, 2015 at 11:35 am

      5 stars
      Best, best ,best brownie recipe. Did I mention it’s the best recipe?! I made them exactly as stated in the recipe. Where there were choices I used spelt flour, cornstarch and 1/2 cp vegan chocolate chips. I put the coconut sugar and regular sugar in a coffee grinder and the result was a lovely powdered sugar. Great idea by the way and I will use that trick again. The only thing I would change is that I baked them 2 minutes too long. I set the timer for the lowest suggestion, 22 minutes and the tooth pick came out clean but thought they could use an extra 2 minutes. The result is the edges are quite crunchy which isn’t a problem. There’s always someone who likes to crunch. But next time I’ll look at 20 to 22 minutes. The taste and texture of these brownies are spot on. I made them last night and just cut them to bring to a dinner party. I had to stop myself from eating them or would be bringing a plate of only brownie crumbs!

      Reply
      • Richa

        December 15, 2015 at 12:11 pm

        Thats awesome!! Thank you annemarie. Yes, the baking time really is dependent on the oven and your pan, and each minute makes a difference. Underbake whenever in doubt, as the brownies will set even if liquidy in the center, as they cool.

        Reply
    30. angie

      December 14, 2015 at 6:17 pm

      5 stars
      Great recipe! I’ve never bought instant espresso or coffee, so what brand should I look for?

      Reply
      • Richa

        December 14, 2015 at 7:39 pm

        you can use any. i have mount hagen. Or omit it.

        Reply
    31. June @ How to Philosophize with Cake

      December 08, 2015 at 3:36 pm

      Those do look “fudgy and fabulous”! Brownies with walnuts are such a perfect classic, you really can’t improve upon that. Love how easy these are!!

      Reply
    32. abc

      December 08, 2015 at 1:26 pm

      Hi Richa,

      Any substitute for Oil? Applesauce/Almond Milk?

      Thanks

      Reply
      • Richa

        December 08, 2015 at 2:48 pm

        you can scale up the wet ingredients. Add 1 tbsp more maple, 1 tbsp more water and 1-2 tbsp more chocolate chips. Applesauce will change the texture. Chocolate usually will have some oil/cocoa butter in it.

        Reply
        • abc

          December 09, 2015 at 9:31 am

          Thank you 🙂

          Reply
    33. Xena

      December 07, 2015 at 6:45 pm

      5 stars
      I just made these; at 24 minutes, my toothpick came out looking wet so i left them in for an extra 5 minutes which made the edges quite crunchy. Even then, all I can say is WOW – they were one of the best brownies i have ever had.
      Richa, you are a kitchen magician. I can’t believe these aren’t full of butter – they came out of the oven 2 hrs ago and there is only 1/4 of the pan left after the hubs and kids inhaled them. Thank you, thank you for such a fantastic recipe!

      Reply
      • Richa

        December 07, 2015 at 6:53 pm

        Awesome! The brownies keep baking after they r out too. so if the toothpick from near the corners is just about clean and wet from the center, they will bake through outside. It depends on the oven, pan, brownie thickness. You can bake them another 2 minutes ad check instead of 5.

        Reply
    34. Jackie

      December 07, 2015 at 6:04 pm

      5 stars
      I made these today and they turned out great! I did go crazy on the walnuts putting them in the mix and on top. But the recipe was forgiving and they came out beautifully. Mixed with almond milk ice cream and I was in heaven. Thank you for a very easy and delicious recipe, Richa.

      Reply
      • Richa

        December 07, 2015 at 6:55 pm

        yay!! awesome!!

        Reply
    35. Pure Ella

      December 07, 2015 at 2:23 pm

      Holy Yum!!
      How about getting into wholesale baked goods by now Richa?
      Because I would sure love to go and buy a pack of these right now 🙂
      xox

      Reply
      • Richa

        December 07, 2015 at 3:30 pm

        that would be more work than I can handle 🙂

        Reply
    36. Christine (Run Plant Based)

      December 07, 2015 at 1:22 pm

      These look wonderful, perfect for holiday gatherings. Love the addition of walnuts, thanks!

      Reply
      • Richa

        December 07, 2015 at 5:38 pm

        Thanks!

        Reply
    37. Lisa

      December 07, 2015 at 8:58 am

      Oh, Richa — never mind my question about the chocolate! I should have read more closely. Reading step 3, I see we’re melting it there, so it must be pieces of chocolate/a bar/or chips. Sorry for my confusion. 🙂 -Lisa

      Reply
    38. Cheryl

      December 07, 2015 at 8:24 am

      Richa,
      Could you clarify, is the maple flavoring or syrup? I am assuming syrup…but we all know what happens when we assume. 😉
      Thank you, Cheryl

      Reply
      • Richa

        December 07, 2015 at 10:48 am

        syrup. i will add that to the recipe.

        Reply
    39. Lisa

      December 07, 2015 at 5:56 am

      Hi Richa, thanks for this recipe. I’d like to try it for a holiday lunch in a couple days. Question: Under wet ingredients, what does “vegan semisweet chocolate” refer to? I thought it meant chocolate chips, bur I see chocolate chips are listed further down. Best, Lisa

      Reply
      • Richa

        December 07, 2015 at 10:48 am

        chips or chunks, anything works as it gets melted in.

        Reply
    40. Christine

      December 07, 2015 at 1:32 am

      5 stars
      These brownies sound perfect and I plan to whip some up today. I’m actually posting about more than this particular recipe. Richa, I love your blog, am delighted with your cookbook, and post all too infrequently to share my enthusiasm and appreciation. Your recipes are great, your instructions clear, your explanations help me understand cooking better. I’m a much happier vegan cook than I once was, thanks to your skilled efforts!

      Reply
    41. Dianne

      December 06, 2015 at 8:05 pm

      I try to not use white sugar and use dates instead. I’ve had success with subbing 6 dates in cake recipes, do you think these would work also?

      Reply
      • Richa

        December 06, 2015 at 9:01 pm

        the consistency will change in this recipe. Maybe try raw date brownies? https://www.thisrawsomeveganlife.com/2015/01/the-perfect-raw-vegan-brownie-for-two.html

        Reply
    42. Suzanne Lyons

      December 06, 2015 at 3:17 pm

      YUM..and your photography is fabulous!
      Can’t wait to try it.

      Reply
      • Richa

        December 06, 2015 at 7:56 pm

        Thanks!

        Reply

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