These decadent and fudgy, vegan two bite brownies have a secret healthy ingredient that helps keep them moist with a delicious, fudge texture. Can you guess what it is? It’s pumpkin! You can’t actually taste the pumpkin in these but it does add a nice dose of nutrition and cuts down the amount of oil needed.
Fudgy Vegan Two Bite Brownies
These little, two bite brownies are rich, decadent, fudgy, chocolatey, not-too-sweet and just so delicious. With just a handful of ingredients and no eggs or dairy, you’re just 20 minutes away from so much chocolate goodness. If you want to step up chocolate game, add in 1/2 of dairy-free mini chocolate chips.
The great thing about these brownies is they’re bite-sized so it helps to keep your portion in check. Stick to 1 or 2 as a serving and it makes the perfect dessert or quick treat anytime of day! They’re 119 calories each with 17 grams of carbs, 2 grams of protein and 5 grams of fat which is very doable to fit into any nutrition plan. I think they’re worth it too. If you’re for a chocolate-fix these are a great way to satisfy that craving without going overboard.
Try Them Cold!
These brownies taste fantastic cold so I really love them stored in the fridge. Once they cool in the fridge, the fudginess goes next-level. They’re so dense, moist and rich thanks to that pumpkin puree! Make a batch today to keep a lid on those chocolate craving attacks. Enjoy!!
Vegan Two Bite Brownies
These brownies are super easy to make. You only need a few minutes to prep the batter and you’re ready to pop them in the oven. They use chia seeds to replace the eggs and the pumpkin puree cuts down the amount of oil needed for that rich, decadent texture.
Using Canned Pumpkin
I used organic canned pumpkin puree in this recipe. Make sure you don’t use pumpkin pie filling. I’d recommend going with a good-quality canned pumpkin. I’ve bought numerous brands and I notice a huge difference in flavour and quality between for example, No Name and Farmer’s Market brands. I really love Farmer’s Market Organic Canned Pumpkin. It’s smooth and creamy and tastes great.
What’s a Chia Egg??
I like using chia seeds to replace eggs in baking. It’s not really an egg by any means, I just call it that! To make a “chia egg”, just mix 1 tablespoon of chia seeds with 3 tablespoons of water, mix and let sit for 5-10 minutes until it forms a thick gel. This replaces 1 egg. I talk more about options for replacing eggs in baking in this post if you want to read more.
I’ve made this recipe with both a chia egg and flax egg with the same results so if you’d have chia seeds on hand, go ahead and use ground flax in the same quantity.Print
- 1/2 cup (60 g) all-purpose or whole wheat flour
- 1/2 cup (50 g) cocoa powder
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup (115 g) raw organic sugar
- 1 chia seed egg (mix 1 tbsp (11 g) ground flax with 3 tbsp water)
- 1/4 cup (50 g) coconut oil
- 1/2 cup (120 g) pumpkin puree
- 1/2 tsp vanilla
- Preheat the oven to 350 degrees.
- Mix the chia seed egg and set aside.
- Mix the dry ingredients together in a bowl.
- In another bowl, stir together the pumpkin, coconut oil, vanilla and chia egg. Mix well.
- Add the dry ingredients to the wet ingredients and mix until it forms a thick batter.
- Divide the batter between 12 lightly-oiled mini muffin tins.
- Bake for 15 minutes, they will seem slightly under done when you take them out.
- Let them cool in the pan.
- Store in the fridge.
- Serving Size: 1 brownie
- Calories: 119 calories
- Fat: 5 g
- Carbohydrates: 17 g
- Protein: 2 g