Well, almost.
The only fat in these vegan brownies comes from 2 tbsp of flaxmeal that works as an egg substitute in this recipe and from some wonderfully nutritious walnuts. And since that is all healthy fat rich in Omega-3 fatty acids as well as fiber and protein, who could possibly complain?
The brownies themselves are chewy, delicious, luscious. And what makes them extra-guilt-free is the fact that you have the option of making them with whole-wheat pastry flour.
I used cocoa powder in this recipe but if you want an additional chocolate punch, you could add 1/2 cup of vegan chocolate chips to the recipe. Just stir it in along with the walnuts.
Gotta rush off now, but enjoy these brownies, everyone!
Fat-Free Brownies
Ingredients:
3/4 cup whole-wheat pastry flour or unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa powder
2 tsp instant coffee (optional, but coffee really enhances the chocolate flavor)
Sift all the ingredients into a bowl and set aside.
In another bowl mix together:
2 tbsp maple syrup
1 tbsp water
3/4 cup sugar
2 tsp vanilla extract
Whisk together until well mixed. Add:
2 tbsp flax meal plus 6 tbsp water, whisked together
Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a ladle or spatula.
Stir in 1/2 cup chopped, lightly toasted walnuts
The batter will be really thick.
Prepare an 8 X 8-inch baking pan by lining it with aluminum foil. Leave an overhang on each side of the pan so you can easily lift the brownies out after they are baked. Spray some non-stick cooking spray on the foil.
Pour the batter in and, using a spatula or the back of a spoon, spread evenly in the pan.
Bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool thoroughly. Lift out the brownies using the foil overhang as handles, and cut into squares. Dust with some powdered confectioners' sugar for a pretty finish.
Enjoy!
Got a craving for more chocolate? Try my divine chocolate cupcakes.
**
I don't believe in the concept of hell, but if I did I would think of it as filled with people who were cruel to animals.--Gary Larson
Luscious fat free, vegan brownies with chocolate and coffee. What more could a girl want?
ReplyDeletethis is such an awesome recipe - no butter, no eggs.. and so moist and yummy looking... bookmarked :)
ReplyDeletewow..these look perfect....want to bite into one of these right now...thanks for the coffee tip...will try it next time!
ReplyDeleteAmen Jaya..nothing more to say :)
ReplyDeleteGuilt free and so tempting.
ReplyDeleteI read the recipe twice to make sure they are in fact fat free. How can you make such delicious beauties without fat?? How??? They look delicious Vaishali.. I'm going to try them soon.
ReplyDeleteThis is a boon I say.. My favorite brownies are gonna be fat free.. wow. :)
ReplyDeleteAlways looking for a good brownie recipe! This one looks yummy!
ReplyDeleteThis is an awesome recipe. I have been looking for a good eggless brownie recipe and I just found it :-))
ReplyDeleteWOOOOOOOOOOOOW!
ReplyDeletei feel like making them right away! will try this weekend for sure.
Guilfree and yummy ... interesting fat free recipe will definetly try. Bookmarked it..
ReplyDeleteI am always craving for chocolate and few of these would make me rely happy.
ReplyDeleteWow such an awesome brownies, veganised brownies looks gorgeous..
ReplyDeleteGuilt free goodness..i m drooling over my monitor..
ReplyDeleteFat Free, Fudgy, absolutely yummy Vaishali!! Will try this..
ReplyDeleteMmmmmm ... anything with coffee and walnuts is just for me. Want to pick up gooey piece Vaishali. :-)
ReplyDeleteFat free and whole wheat too! I once made fat free brownies from Sinfully Vegan but it used all purpose flour. But your version is healthier than that.
ReplyDeleteWow...decadent-looking brownies...healthy ones with flaxseeds and walnuts...thanks for sharing this awesome recipe Vaishali...I have bookmarked this to try it soon :)
ReplyDelete"Fat-free" is like music to my ears. :)
ReplyDeleteI make a version of these, but mine has butter. :(
Should give your version a try. Btw, there's a little more in your brownies from the walnuts, but its the good kind and I'm not copmplaining. :)
I did not have eggs and was looking for eggless baking and landed here - thanks so much for this wonderful recipe. I probably may never go back to egg/butter version. I will come back to your site for more guilt free food - calorie wise and other wise!!
ReplyDelete- Krithika
Hi vaishali..
ReplyDeleteI made these brownies yesterday, but they turned out to be too crumbly..and not chewy and moist.. Any idea where i might have gone wrong..or any suggestions? i followed the recipe almost to the hilt.
Thanks
Neha
Neha, Your oven must be heating too much-- it's not something anyone but you can determine. I'd advise reducing the cooking time and doing the toothpick test earlier the next time.
ReplyDeleteAlso,I'm curious to know what you mean when you say you followed the recipe "almost" to the hilt-- changing the smallest ingredient in baking can throw the whole recipe off. Replacing the maple syrup, for instance, would not make the brownie as chewy. Removing the flax would not make it as moist. Changing the type of flour could also have consequences.
Great recipe, I just finished baking them (and devouring them).
ReplyDeleteHowever, do you have any suggestions as to how I could reduce the sugar. Any substitutions/reductions I could try next time.
Also would using spelt flour be okay?
Hi Molly, You could replace some of the sugar with agave nectar which is low-glycemic. It might also make the brownies chewier. Substituting the sugar with artificial sweeteners would produce a drier brownie and I don't recommend it.
ReplyDeleteIf you don't mind less sweet brownies, you could just reduce the amount of sugar, You might want to reduce the baking time by a few minutes because there will be less moisture in the batter.
I would guess spelt might work in this recipe, although I can't honestly say since I haven't tried it with spelt.
these were very good, I omitted walnuts and added 1/4 minced fresh mint. I also found that baking them for 20 minutes was long enough. Thanks for the great vegan recipe!
ReplyDeleteThese are a dream come true! Would it be okay to replace the maple syrup with agave nectar? Thanks!
ReplyDeleteLydia, that should work. Good luck!
ReplyDeleteBest brownies ever!!! I slightly underbaked some (about 18 minutes) and they turned out gooey, fudgey and absolutely stunning. Also, I substituted 1/4 cup low fat peanut flour and some stevia! Thanks for the recipe!!!
ReplyDeletehey vaishali!! u wud laugh if u knew how i stumbled upon ur site but m so glad i did! i ve 1 ques,what do u mean by whole-wheat pastry flour.is it the same as whole wheat flour(atta) m in jaipur and i dnt get all kinds of things here so was just curious. i hope u reply!!
ReplyDeleteSonal, no it's not the same-- whole-wheat pastry flour is very low in gluten which makes it an ideal, healthier substitute for all-purpose flour which is refined. Atta flour has a higher gluten content. If you don't have whole-wheat pastry flour, I'd suggest using just all-purpose instead.
ReplyDeleteHi Vaishali,
ReplyDeleteThanks for this recipe! I've now tried 3 different low fat vegan brownie recipes (one with black beans that I ended up having to throw away, which really made me feel guilty) and I'm hoping these will break my unlucky streak!
However, I have two small issues; I'm diabetic, so I will have to replace the sugar with sweetener (I acknowledge that you said this will make the brownies drier, but that's fine) and I don't have flax seed - can I replace this with applesauce?
Thanks in advance!
Yes, replace the flax with 1/2 cup of applesauce. In fact, if you plan to skip the sugar and substitute sweetener instead, you might want to double the applesauce. That's because sugar is considered a wet ingredient in baking, not a dry one, and the applesauce would put back some of the moisture in the recipe.
DeleteI can't believe these don't have any added fat to them! They look incredible!
ReplyDeleteI made these and substituted about half of the sugar with agave nectar, also added a couple spoons of peanut butter - turned out great! I didn't leave them baking as long though, I took them out at about 20 minutes. Thanks so much for the great recipe!
ReplyDelete