These Vegan Brownies Use a 1930s Trick to Stay Fudgy Without Eggs

Who says you need eggs and butter to bake the perfect brownie? These vegan brownies are rich, fudgy, and just the right amount of gooey.

I’ve baked these for family gatherings, and no one guessed they were plant-based. Trust me, this one’s a keeper for your sweet tooth emergencies.

History

Brownies have been around since the late 1800s, born somewhere between a cake and a cookie.

Legend has it that a Chicago chef forgot to add baking powder to chocolate cake batter, and the dense, fudgy result became an instant hit.

The vegan version swaps eggs and dairy but keeps that same irresistible texture. This twist came alive during the rise of plant-based diets in the 20th century, especially as people sought dairy-free desserts that didn’t skimp on flavor.

Equipments

• 8×8 inch baking pan (this 6 piece set will hook you up for a long time!)
• Mixing bowls (I love this mixing bowl set) (2)
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Parchment paper

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/4 cup melted coconut oil (or any neutral oil)
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free chocolate chips (optional but highly recommended)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line your 8×8 baking pan with parchment paper, leaving a bit of overhang for easy removal later.

Step 2: Mix Dry Ingredients

In a large mixing bowl (I love this mixing bowl set), whisk together flour, cocoa powder, sugar, baking powder, and salt. Make sure there are no lumps—no one likes a cocoa clump surprise.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together applesauce, melted coconut oil, and vanilla extract until smooth.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry mix. Use a rubber spatula to fold everything together gently. Stop mixing when no dry flour is visible—don’t overdo it, or you’ll lose that fudgy magic.

Step 5: Fold in Chocolate Chips

Add the chocolate chips and fold them into the batter for that extra chocolatey goodness.

Step 6: Bake

Pour the batter into your prepared pan. Smooth the top with your spatula. Bake for 25 minutes. You’ll know they’re ready when a toothpick poked in the center comes out with a few moist crumbs.

Step 7: Cool and Slice

Let the brownies cool completely in the pan. Use the parchment overhang to lift them out, then cut into squares. Patience, my friend. The wait is worth it.

Special Notes

• Applesauce works as the egg replacement, binding everything together and keeping the brownies moist.
• If you prefer oil-free, swap the coconut oil for more applesauce, but expect a slightly less fudgy result.
• Love a crunch? Toss in some chopped walnuts or pecans with the chocolate chips.

Nutrition (per serving)

• Calories: 180
• Carbs: 26g
• Fat: 7g
• Protein: 2g
• Fiber: 2g
• Sugar: 15g