Best Vegan Chocolate Fudge Brownie Ever!




Best Vegan Chocolate Fudge Brownie Ever!

I think I have already mentioned this a hundred times on this blog but let me tell you once more that I have a HUGE sweet tooth!  I LOVE chocolate! But who doesn’t like chocolate! We know we ALL love chocolate! I just can’t resist a fresh batch of chocolate cookies, brownies, cake, muffin or just about anything made from chocolate! Which is exactly the reason why I don’t bake/blog a lot of chocolate recipes! Lol…

Like most of you I love brownies. But there is one slight problem! I can’t get myself to bake anything with so much butter, sugar and eggs! I have tried quite a few, eggless brownie recipes before and was never too satisfied with the result. It was always a little like a cake or not dense and chewy enough. I decided to make my own recipe, a vegan brownie which is healthy as well as tasty.

I would like to believe that I have succeeded! I have shared them with about 8-10 people so far and none of them realized they were vegan! These fudge brownies are rich, fudgy and dense. They are not too sweet but have a strong chocolate flavor. I tried 3 variations of the recipe and all of them were different yet good in their own way. I am blogging this recipe as I personally felt these were the best. My first set of brownies were great but were too intensely chocolaty! You really have to be a super chocoholic to like those gooey, fudgy and extremely rich fudge! I will definitely blog that recipe some other time but today it’s these beautiful, rich yet lite brownies!

For all the vegans out there, according to me this REALLY is a best brownie recipe ever! For the rest of you… please forget that these are vegan and just bake them!

Finally this recipe is for all you guys (like me) who have no self control when it comes to chocolate J with these little beauties you will never feel guilty when you reach out to that extra piece!!


Instead of the apple cider vinegar, regular white vinegar will work fine.

Lots of people have used apple sauce instead of mashed banana with great success.

Use any other oil of your choice instead of oil oil.

I have used jaggery instead of sugar in this recipe and it turns out great.

Add a table spoon of instant coffee powder for a more deep chocolate flavor.

This batter works very well even as cupcakes.



Fudge Brownie!



healthy as well as tasty



best brownie recipe ever!



not too sweet but have a strong chocolate flavor



are rich, fudgy and dense…



You will never have to feel guilty again!



  • 2 ¼ cups of whole wheat flour
  • 2 cups brown sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsweetened cocoa powder
  •  ½ cup chocolate chips
  • ½ cup olive oil
  • 1 ½ cups water
  • 4 tsp apple cider vinegar
  • ½ cup over ripe banana mashed well.


Combine all the dry ingredients and the chocolate chips and mix well. Mix all the wet ingredients together. If the banana is not very ripe, place it in a blender to get a smooth paste. It’s best to avoid lumps in this so that you don’t taste banana in the fudge later on.

Now pour the wet into the dry ingredients and mix well.

Pour the batter into a pan which is greased (with olive oil) and dusted (with whole wheat flour) and place it in a preheated oven. Bake at 170 degrees C for about 15-20 minutes or till the top looks cooked. Now I cooked it till the tooth pick inserted came out clean but if you want the brownies to be gooey you can leave it slightly undercooked.

Enjoy with a glass of cold milk, without guilt!!

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  • Kayla

    I’m chocolate chips are not vegan. Carob chips??

  • Naty

    Currently waiting for my brownies to come out of the oven! I only subbed the banana for apple sauce because I didn’t want a banana flavored brownie, but maybe I’ll try it the original way next time!
    The only thing I’d defnitely add to your recipe is what size of pan you used because I like thin brownies so I used a large one, but they still rose almost to the top! I was afraid they’d overspill…
    I’ve also been waiting for 20 mins now, but it’s still not cooked at all(maybe the size of the pan I used?)…I’m gonna leave it another 10 mins to see how it goes, but now I’m afraid they’ll come out crumbly instead of chewie *sigh*
    Anyways, just from the batter (I *had* to lick the bowl clean, so yummy!) I can tell they taste fantastic! so thank you so much for sharing the recipe! 🙂

  • Rhi

    Made this metric with the following:
    291g wholemeal flour (bit too precise perhaps!)
    400g brown sugar
    2 tsp Baking soda
    1 tsp salt
    120g unsweetened cocoa
    90g dark and dairy free choc chips
    118 ml olive oil
    355ml water
    150g mashed banana
    4 tsp apple cider vinegar
    It had nice crunchy bits in from the wholemeal when it was first out of the oven but went chewier after a night in the fridge and lost the gritty texture. Ended up having to cook it in a roasting tin as it made so much. It rose a fair bit but was still very dense. Very chocolaty.

  • Sanja

    Is it possible to use maple syrup or agave instead of sugar. Really want to make these but avoid the sugar. thanx

    • sara

      sure you can but you know maple syrup and agave have just as much sugar as actual sugar right? the amount of sugar is not gonna change..

  • Caitlin

    Could I use applesauce in replace of the oil?

  • Azel

    I am crazy over chocolate ;)) I tried this yesterday and it turnes out perfect!! Was quite skeptical in the beginning but it turned to be The best brownies ever.. Trust me I’ve tried many. I put in 1 cup White sugar instead, and put in 2 ripe banans. No chocolate chips.

  • Sheralyn

    Just made this brownie and it is so delicious. Mine didn’t go very fudgy though, more spongy and lighter than a brownie but still really chocolatey. I used white flour and I converted to grams so maybe not quite accurate. Covered it with mint “buttercream” and topped with chocolate:)

  • yolandap

    This brownie recpie is amazing but it takes longer than 20 mins in the oven it you use a cake tin Like i did.

  • selina

    Any suggestions on making these gluten free?

  • Camille Ducos

    Could I use buckwheat?

  • Dhaval

    I do not happen to have any apple cider vinegar. So are there any alternatives to it?

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  • Khosi

    Oh my word!! Thank you!! I just made this – replaced the banana with apple sauce and used avocado oil instead of olive. 15 min @ 170 degrees Celsius. Perfect!!

    • Cindy

      Just took these out of the oven. I had to bake them 15 minutes longer and it would be helpful if the pan size and Fahrenheit temperature were provided. I used a 13 x 9 x 1 pan and it overflowed a little. I baked them at 350 F for 30 minutes.

      • Catha

        Me too (35 min all in all).

        Chinmayie, do you use hot air circulating (this would explain, why the original recipe suggests just 15-20 min).

        Made them with some adaptations:

        310g flour
        240g sugar
        8g baking soda
        1 tsp salt
        50g unsweetened cocoa powder
        70g chocolate chips
        105g olive oil
        330g water
        4 tsp vinegar
        135g ripe banana mashed (about 1.5)

        The Brownies are just cooling and I’m very excited…

        Thanks 4 the great recipe – this blog is awsome!

  • Khosi

    Oh my word!! Thank you!! I just made this – replaced the banana with apple sauce and used avocado oil instead of olive. 15 min @ 180 degrees Celsius. Perfect!!

  • Gul

    I just made these subbing coconut oil for the olive oil and subbing 3 tsp of lemon juice and 1/2tsp of distilled vinegar for the apple cider vinegar as i was out of both ingredients. They still came out delicious but a little cakey.


    Thank you for a wonderful recipe Chinmayie! Just tried this out, and although it doesn’t look anything like what yours looks like, it was yumm! Perhaps the texture will come out better next time :)….and by the way I am an unschooling mom from Chennai! Love your blog!

  • fer

    i made this brownies and they are awesome!!!! i’m just wondering if you’ve tried stevia instead of sugar or if you know how can I use something other than sugar.

  • Angie Oxley

    This just gets better the next day & the next & the next…if you can resist it that long 🙂

  • Tate

    I just made these and they didn’t turn out right 🙁 I could really taste the flour. Maybe the flour was too old…is that possible? I’m new to baking and even newer to a vegan diet, so I’m sure I just messed something up. Dangit!!

    • Mandara Flower

      I find that I need to use whole wheat flour to get the best taste. Sometimes if you go to Whole Foods, you may find unbleached wheat pastry flour. It’s not the same.

  • Angela

    Making these right now except I used avocado instead of banana (not a banana-flavored-stuff fan) and expeller pressed organic coconut oil as my olive oil was very expired (which grossed me out lol) – the expeller pressed coconut oil has no flavor – not into coconut-flavored stuff either – annnnyway – the batter was soooooo good – they are poofing up – and definitely not done after 20 minutes – but they look great

  • Lisa Nickols

    I have been a fond lover of flavored vinegar and I recently purchased a bottle of Fig, chili and I wanted to so try it with a vegan chocolate brownie. Well using the other tips that others posted and using the fig, chili vinegar these brownies were a HUGE hit so much to the point I have friends wanting me to make them over and over. Thank You So much for the greatest recipe ever for a chocolate brownie.

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  • Deese

    I just made these and they are awesome! I had to sub two ingredients, the brown sugar and banana because I was out but I used organic sugar and avocado in their place with great results! Loved these so much, thank you for the recipe!

    • Deese

      I just made these awesome brownies again! This time using 1 2/3 cup coconut sugar, I also used avocado instead of banana like I did before. My wife can really pick up banana in anything I try to sneak it into! Also this time I added 1/4 cup vegan White Chocolate Chips! Oh my solo good! I’m totally going to be blogging about my version of these brownies! I will be linking to this recipe as a source.

      Thanks again for sharing this brownie creation with us!

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  • rhythmia

    Hi, first time to your blog and this recipe looked delicious. So it’s my first time making brownies, and my friend got me one of those maze-like brownie pans so every piece has 2 edges. And reading through the comments, I think I over-baked mine? The top split like bread crust, but the top didn’t actually get hard and crusty. It rose up, pooof, like a muffin. 😛 And the inside is definitely like cake. Tasty, but not at all dense like your pic, alas.

    What I did differently was sub apple sauce for banana like someone had suggested, used regular vinegar, all-purpose white flour, and only 1 cup of the brown sugar. I don’t suppose you (or any of the other commenters here) might have some suggestions? I baked it at a slightly lower temp and less time because I figured the maze pan would cook things faster with more exposed edges (330F at about 15 min, though halfway through I opened up the oven to flip it around).

    I’ll try again! Yosh! o/

  • Mandy

    Wow! I’m a little late to the brownie party~ Just wanted to thank you for this recipe! I’m cooking them right now, except I didn’t use apple cider vinegar and added some vanilla extract (hoping they’ll still work!) I’ll post my result ^_^

  • wildflower

    I love a good AND simple recipe. This is both! I am making it! 🙂

  • Soni

    I came across this blog randomly the other night! So I decided to bake these brownies today as I’m allergic to so many things especially banana and eggs that are used in baking so much!!!!
    So I just finished baking these…….yum yum!!! I used whole wheat pastry flour as I was out of AP whole wheat flour and subd agave syrup for 1/2 of the brown sugar and used organic palm sugar for the other half. I also used apple sauce in place of Banana and they turned out perfect!!! Thank you for such a wonderful yet simple recipe.

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  • Sarah

    These brownies are incredible! I just tried them for my own blog and am absolutely in love. Great work! I don’t know if I’ll ever want another brownie again! Thanks!

  • allison

    Just made these brownies for my son’s birthday party for a few kids with peanut, tree nut, egg and dairy allergies. I am thinking I am going to have to make another batch… these will never make it to the party! These are so delicious, I will never make boxed brownies again.

  • Christina

    Hi there!

    Just tried to sign up via Feedburner but it said updates by email are not enabled for this site…


    Please help!

  • Jdubbs

    Best brownies ive ever had!!!

  • Amy


    I used a whole small avocado instead if banana (blended, so it completely mixed into the mixture) and left out the choc chips (don’t they have diary in them?). A colleague at work is in a strict medical diet of complete vegan and NO heavy fats so can only have extra virgin olive oil in baking and these were perfect! She loved them (and so did everyone else!).
    I’m going to get them again but add some extra nuts and make them sugar free.

    • wildflower

      Amy, Dark chocolate chips are usually vegan- sometimes they’re labelled semi-sweet, or dairy free, but you should always check the ingredients list. My point is, vegan chock chips are not that hard to find. Dark chocolate is often vegan too. (Lindt has some that are vegan) 🙂

    • derek

      Ghiradelli semi sweet,(not dark which have milk fat) are the only economic chocolate chips ive found. but they do share equiptment with other chocolates that contain milk. My daughter has milk allergies and has never had a reaction to them.

  • Robyn

    Hmmm. Followed the recipe exactly & got a cakey result. I was looking for a fudegy/ gooey brownie. The search continues for a dense & gooey brownie. This is noy the one. Keep looking.

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    • Jill

      m de these last night and my only complaint is that will weigh about 20 stone after I have eaten them all, haha! Excellent recipe – thank you VEry much!

  • Shin Chan

    Can we substitute lemon juice instead of apple cider vinegar?

  • Gina

    I made these for friends yesterday. I loved the texture, perfect, and my friends all liked the way they tasted as well. I tend to be pretty critical though, and they had way too much banana flavor for me. I would try them again with something replacing the banana. Almost perfect vegan brownies though! I am in the US, and I had the oven at 350, used a 13×9 pan, and had them in there for about 30 minutes. The only thing I was really missing…was the crunchy brownie edges, I’m a corner gal, and these are probably better for someone who prefers the middles. Okay, now I’m really getting nitpicky 😛

  • Elise Perez

    Wow! I am so happy to have found this recipe! I just became a vegan myself and I love chocolate! I know that being a vegan can be even better than not, and this is proof! Can’t wait to bake them!

  • Izzie

    Did a Calorie Count! Aprox. 4300 calories for the entire batch; so for 20 brownies, thats 215 calories each!
    7.8 g of fat
    3.3 g of dietary fibre
    32.9 g of sugars
    2.7 g of protein
    (per unit)

    All in all, better than your average caloric bomb 😉

  • Mariana

    Hi again. I finally tried it, but after 18+5+10 min the inside is still liquid 🙁 the only thing I changed was not putting any vinegar. Is it why it went wrong?

    • Chinmayie

      Hey Mariana, I really have no idea what could have gone wrong. As you see many people have already tried this recipe and have had success even after substituting several ingredients.Is there anything else you have changed in the recipe?

      • Sarah

        I had the same experience. I’m wondering if it’s the size of the pan? I used a standard “American-Sized” brownie pan (9×13 inches) and I think it was too small. Definitely done around the edges, but liquid (not cooked, not just moist) in the middle after 25 minutes. I took it out anyway and will do a taste test.

        I did substitute pumpkin for the banana and used Bob’s Red Mill All-Purpose Flour as we can’t have wheat in our house. Not holding out hope, but perhaps will try again another day with a larger pan and different flour combination!

        • Amy

          Ok I had the same disappointing results UNTIL I realized that I didn’t convert the cooking temp to Fahrenheit!!!! Oops! After the second bake, they turned out delicious!!!!!

        • Sean

          All purpose flour is still wheat right?

  • Maria

    They came out perfect and delicious!!!! thanks so much for sharing!!!

  • Maria

    Oh… and the ones I’m making are gluten free… so I’ll tell you in a moment how they turned out.

  • Maria

    The brownies are in the oven!!! I reduced about a half cup of sugar, put half mashed banana and half apple sauce instead of just banana and turned the heat to 180 degrees C… let’s see what happens, it looks and smells pretty good already!

  • KS

    Yes, I had read through the comments & someone asked if applesauce would work, but no one replied. I will have to experiment, & will let you know how it turns out.

  • KS

    Has anyone tried substituting applesauce for the banana? I always have applesauce on hand, but sometimes the bananas are too green!

    • Chinmayie

      I remember somebody trying this recipe with applesauce actually, please go through all the comments and you might come across that comment. People have tried this with grated cucumber and pumpkin sauce instead of banana and had success though.
      Please try it and share it with us 🙂

      • ILoveKismet

        Any updates on a good banana substitution? I am allergic to bananas and might try applesauce or even mashed avocado. I searched through the comments and did not find anything pertaining to whether or not applesauce worked.

  • Jen

    This recipe sounds great – but wondering how many calories and fat grams are in these brownies? Thanks!

  • Mariana

    Hi. I’m so desperate to try this, I’ve been dreaming about it since I saw it 4 days ago. But I’m on a healthy diet now and counting calories. So, can you tell me how many calories are in each square?
    And another question, with that recipe how many squares (that size you cut) do you have? Because I just want to make a few, it’s just like a treat for me. If I stay with a whole cake, I’ll probably eat everything so it won’t go to waste 😀
    Thank you.

  • Steph (The Cheapskate Cook)

    Thank you for this recipe! Just had to go dairy-free, so I was thrilled when I saw these. I’ve been in the mood for brownies and these were delicious!
    They did come out tasting very banana-ey – more like chocolate banana bars rather than brownies. Is that how they are supposed to taste or did I do something wrong?

    • Chinmayie

      Thank you Steph! When I make it I don’t taste banana much at all. They are chewy and dense but brownie-like.

  • Dayle

    Fantastic recipe! Amazed how they turned out with them being dairy free and they are absolutely delicious! Recommended!

  • Jackie

    I love this post Chinmayie! used it in my post today about healthy treats for kids:

  • CHaibara

    What size pan should I use? By the way, thank you so much for the brownie recipe!

  • Preethi

    Loved these Chinmayie. I was struck by a sudden sweet tooth attack and was searching your blog for a quick treat – you didn’t disappoint as always. I loved that the ingredients used were so simple. I and other vegan bakers usually use nut milks, so was surprised at the texture of the batter without adding nut milk and too much oil.
    I did think the sugar level suggested was high so I halved it – Loved that it was vegan and used common ingredients so I didn’t have to modify the recipe or buy something else. I used Morde cooking chocolate instead of the chips – the chocolate was surprisingly sweet, so I may have been better off following your recipe 🙁 The brownies are in the oven as I type this – I am looking forward to my evening cuppa!

    • Chinmayie

      Thank you so much Preeti! Glad you found this recipe 🙂
      Since you mentioned it’s in the oven as you type this… make sure not to overcook it! Texture is a lot better when undercooked 🙂

      • Preethi

        I suspect I did overcook these a tad bit. After the requisite 20 minutes I stuck a knife in the centre and found it still moist, so I put it in for another 5 minutes – that ended up making the crust a bit hard, but the rest of the brownie was perfect.

  • Abbey

    If I don’t add the vinegar will these not work? My cupboards are bare but I want brownies! X

    • Chinmayie

      No idea Abbey 🙁 Haven’t tried the recipe without vinegar. You can give it a shot though…. How bad can chocolate fudge get anyway 😉

      • cookingchemistry

        I am thinking the vinegar works with the soda to make the brownies raise a bit. So…. perhaps… as Chinmayie mentioned… “chocolate fudge”… is just as good!

  • Poornima

    Hi Chinmayie…I’m not sure how I chanced upon your blog, but I’ve spent over an hour already reading your posts. Absolutely love them! These brownies look divine. Can’t wait to try them.

    • Chinmayie

      Thank you so much Poornima! Good to know you enjoyed my blog. Please subscribe for my posts to get updates every time i post a new recipe here 🙂

  • Heather

    Currently in the process of making these and can barely stop eating the batter to put them in the oven! SO delicious! I used what I had on hand, so had to substitute in canola oil and red wine vinegar, but it still looks (tastes) like these are going to come out great!

  • valen

    oops, i forgot to add that I used pumpkin instead of banana.

  • valen

    just made these. My brownies turned out like a really moist, rich chocolate cake, but it is incredibly delicious! Thanks for the recipe!

  • Daisy Mckenzie

    Just made these, but instead of banana i used half a cup of grated cucumber and white wine vinegar instead of apple cider vinegar, They came out delicious, very moist and fudgey! When i make them again i’m going to use slightly sweeter cocoa powder and have with vanilla icecream. They came out fab!

  • Angel

    I just made these and they are fantastic! In the future I would probably not use an over ripe banana, as the flavor did come out a bit too strong. Would applesauce work? Also, I used veggie oil instead of olive oil, because that’s what I had. I also forgot to add the chocolate chips but I spread the chips out on the brownies as soon as the came out of the oven and it made a great fudgie topping.

    Thanks for the great recipe!

  • Marybeth

    Hi! I’m about to bake these! Ingredients/recipe seems so simple, thanks because Its going to be my first time baking as a vegan lol. I was just wondering if I substitute the brown sugar for turbinado sugar will it be the same? Or would I have to use more than 2 cups to make it as sweet? Thanks for your help :]

    • Chinmayie

      Hey Marybeth! I am not too sure if 2 cups of tubinado would make the brownies sweet enough. You could taste the batter before baking and add another 1/2 a cup if it’s not sweet enough?

      • Marybeth Salem

        Hi again :] thanks for the recipe again! They were sweet enough actually lol but they were more like cake, i wanted it to be more chewy-ey like brownies and how your picture looks…maybe i overbaked it? lol idk. but I was wondering how long will these brownies store in fridge ? because this recipe made ALOOOTT of brownies lol

        • Chinmayie

          They stay well for a couple of weeks easily in the fridge. I think you over baked, brownies are always a little under baked to get the chewy and gooey texture 🙂

  • Samiam

    I just made these brownies, I converted 170 degrees Celsius to 340 degrees Fahrenheit and after 20 minutes the brownies were still uncooked (meaning the toothpick didn’t come out clean) I ended up cooking them for about 35-40 minutes and they are very crumbly. The only thing I did different was that I used veg. oil instead of olive oil.
    they taste delicious, but what do I do about it being crumbly?

    • Chinmayie

      I forwarded your question to a blogger friend and a wonderful baker, Sanjeeta of ‘LiteBite’ and this is what she had to say…

      “Crumbly brownies is because of over cooking and too much of heat. Temperature varies from oven to oven..what is good for you may not work for other brands of oven sometimes.
      Then there is banana in the recipe..which also gives different reasons according to the variety used.
      You can ask her to increase the temperature to 180 and cook for 20 minutes..the Brownies should come out good.
      (banana, wholewheat will keep the brownies little moist and the toothpick may not come out clean sometimes..but that doesn’t mean the brownies are undercooked)”

      Hope that helps 🙂

      • Samiam

        Thank you so much for your response. I will keep that in mind next time I use the recipe.
        Everyone LOVED the brownies. Again Thank you!!!

  • Marisa

    These are outstanding. Ive made 2 batches, one identical to the recipe and one using THC butter. Both were outstanding. The olive oil one was the traditional brownie taste and texture and the THC butter had the texture perfectly and of course the taste was earthy green. Super easy, I could do this from memory now. Ill be playing with variations so thank you for such a great recipe!

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  • Lelia Cosme

    Enjoy the blog but I don`t see where to receive to your newsletter.

  • juniakk @ mis pensamientos

    i love healthy vegan brownie recipes! love the idea of adding bananas to it!

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  • tandteacake

    Wow. Amazing! Fudgy, dense, chocolatey goodness! I love that it is vegan without containing the usual suspects like soymilk, ener-g egg replacer or tofu. While I generally don’t have anything against those ingredients ( except the egg replacer because that always seems like cheating), they always scream surrogate to me.
    I am sure going to make this one!


  • Eva @ Four Leaf Clover

    I thought I’d already found the best tasting brownies ever, but you may have convinced me there’s more recipes to try yet! These look and sound scrumptious.

  • annie

    just put these in the oven…am so excited to eat them! thanks for this amazing vegan recipe!

  • Tori (@eat-tori)

    Oh gracious- this is inspired. I’ve got a vegan coming for dinner in a couple of weeks- I’d been thinking I’d be restrained to granitas for dessert- this has just changed my whole plan- for the better.

  • Vandya

    The brownies look spectacular. Love the rich color of it and the best part is that it’s vegan.

  • Brooke

    GAH! Chinmayie, you’re killing me here! These look fabulous! =)

  • jac

    these look great. i’ll have to try them against my standard, the sweetpea bakery brownies.
    the joy of vegan baking recipe is my second favorite brownie recipe.

  • Karen

    Oh my, those look divine! Super fudgy and dense, just the way I like them. Yum! 🙂

  • sarah

    Oh my goodness- these brownies look so perfectly fudgy and completely wonderful. I can’t believe these are vegan!

  • Sia

    OMG! OMG!! OMG!!! hw did I miss this post! seriously drrol-worthy pics. and I want to bite it into this guiltfree brownies… Am I dreaming? no AP, no eggs and no butter?!

  • kankana

    get ready to fall off your chair … i don’t like chocolate!! It’s weird i know, but i just don’t crave for chocolates. BUT, i love browny and chocolate cake and chocolate milk.
    You made these look so so so damn pretty yaar!

  • Reem

    Oh My God!!!! These Brownies looks heavenly!!!! what a wonderful recipe. I’m so craving for these now. I must say lovely pictures…

  • bhavani/ameanderingmango

    I love using olive oil in baking and your brownies look great! I’ve got a batch baking in the oven as we speak – not vegan but hopefully still delicious. Thanks!

    • Chinmayie

      Thanks a lot for stopping by Bhavani! Just saw your gorgeous brownie on your blog and it looks out of the world!

  • Katie H.

    These are excellent! My husband and I just made them tonight, substituting avocado for banana (I’m not into bananas). Warm, delicious, and chocolatey! Thank you so much for sharing this recipe to the world!

  • Elise

    These look really good. I never like brownies before I was vegan, but now I am I can’t get enough of them!! Thanks for a new recipe to try 🙂

  • Mdivani

    Whoa!!! Can’t wait to try this one! Sounds like the answer to the Vegan Brownie I have been looking for! Thanks!!

  • Cookie and Kate

    Those brownies look amazing, Chinmayie! I just found a great vegan chocolate cake recipe that I’ll share soon. Vegan brownies are next!

  • a spoonful of yumm

    YUMM !!! i just can’t resist brownies ….delicious pictures chinmayie …happy baking !

  • Gayathri

    Hi CHinmayie, this is my first visit to your..A lovely space you have here….This recipe is making to my to-do list…

  • Prathibha

    I swear….my mouth’s watering :)…reminds me of our cake basket days 🙂

  • Julia

    These look yummy! I want to make them for my boyfriend to take to work as he has some colleagues who can’t eat dairy. I’m not sure if I’m being silly but I can’t see what size tin you used, could you tell me the dimensions please?

  • Caroline @ chocolate and carrots

    You weren’t kidding. I love it! It looks so fudgy and delicious! 🙂

  • Sasha @ The Procrastobaker

    Ohhhh my gosh, i can only imagine the texture of these as you munch through them…im craving brownies (more specifically THESE brownies) big time right now! Gorgeous recipe 🙂

  • Saee Koranne-Khandekar

    Absolutely sinful! Loved the pictures as usual, too. Did the banana come through in the taste of the final baked brownie? I like the chocolate-banana combo but wasn’t sure if you’ve used it here for flavor or texture.

  • Anita Menon

    Oh my God, no butter and no AP flour. Awesome. BOokmarked.
    The photos are divine.

  • Tanvi@SinfullySpicy

    Oh my lordie..thats super neat!! I love the use of bananas..with cocoa these will totally spoil me 🙂 I m not big on chocolate (I m weird:) but trust me I might just try them for the fruity kick that u have added!!
    Love Love the pictures a lot- so sharp and best thing- no crumbs n mess..too crisp!!
    Have a fab week ahead!

  • Tanisha

    have another question, you think I could use canola oil instead of olive oil?

  • Sharmilee

    Absolutely rich and yummy…am drooling here

  • Baker Street

    Oh my! I absolutely love the banana and chocolate combination. Your brownies look so gooey and delicious.

  • Sanjeeta kk

    Oh..banana in chocolaty brownies..these goodies look real chewy and delightful! And very beautiful clicks, Chinmayi.

  • Richa@HobbyandMore

    the brownie looks like a chocolate fudge! yummy..
    love the simplicity of your recipes!
    Richa @

  • Tanisha

    just read your entry and your recipe and they look amazing and sound yummy!!! would love to try these 😀 one question though, when you say 1 cup chocolate powder, are you talking about cocoa powder(baking unsweetened kind, like hersheys)? just making sure! thanks again for sharing this recipe 😀 I can’t wait to try it!

  • Nishi

    That brownie looks stunning. I had made brownies yesterday and it’s through today. Your clicks are making me crave for them again 🙂

  • Peachie

    These look stunning and so delectable!!!! I just made some brownie too and it’s unusual in it’s own flour,no butter, no oil and contains aubergine. Was skeptical at first but it turn out surprisingly well! haha rich and moist!

    • Chinmayie

      That sounds great! I have come across quite a few cookies and muffins using aubergine! Really curious to try it! Are you going to blog about it?? Please share the recipe with us 🙂

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