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Vegan Brownies


• 1 cup + 2 tbsp nut milk

• 1/2 cup + 3 tbsp coconut oil

• 1 tbsp pure vanilla extract

• 1 cup organic flour

• 1 cup unsweetened cacao or cocoa powder

• 1/4 tsp + 1/8 tsp salt

• 1/2 tsp baking powder

• 1/2 cup coconut sugar

• 1/3 cup stevia baking blend

• loosely packed 2 tbsp cornstarch (flaxmeal also works)

• 2/3 cup mini chocolate chips, optional


Whisk together the first 3 ingredients, then set aside. If using flax, whisk it in as well. Preheat oven to 330F. Grease a 9×13 pan or line with parchment paper, and set aside. In a large mixing bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down. Bake 16 minutes. The brownies will look a little underdone when they come out, but that’s okay! Refrigerate – they start to firm up after a few hours and are nice and cut-able by the next day, and the taste is much better the next day as well. Store in the refrigerator for up to 4 days, or freeze.


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