These brownies are so delicious that you won’t believe they are healthy.🤤
They are delicious, sweet, fudgy, and will blow your socks off.
This makes a huge batch of 18 servings. Brownies will last in the fridge for up to 14 days. Carb macros may vary depending on what sweetener you use (see macros below).
Makes 18 servings
Macros using baking stevia (brand: Stevia in the raw)
Approx. 4g F/16g C/10g P
Macros using monk fruit sweetener (brand: Lakanto)
Approx. 4g F/22g C/10g P
- 20 oz soy milk
- 113g unsweetened applesauce
- 24g flax meal
- 1 tbsp vanilla extract
- 200g LIVBody Vegan Protein
- 24g baking stevia or 192g monk fruit sweetener
(it should be about 1 cup)
- 90g buckwheat flour
- 80g cocoa powder
- 30g tapioca starch/flour or cornstarch
- 1 tsp salt
- 1 tsp baking soda
- 90g vegan mini chocolate chips
- Preheat the oven to 350°F and line a 9×13 baking tray with parchment paper.
- In a small mixing bowl, combine all the wet ingredients and set aside.
- In a large mixing bowl, combine all the dry ingredients until well combined.
- Add the wet ingredients to the dry and mix until you get a batter consistency.
- Pour batter into the pan and bake at 350F for 35-40 mins or until firm in the middle.
- Let the brownies cool completely before cutting. Cut into 18 equal portions.
- Serve and Enjoy 🤤
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What would you recommend as a swap if you don’t have the LIVBody protein your recommend for the brownies!
Use a good baking protein powder of choice
I have absolutely loved all your recipes but struggled with this one! I had to sub a different brand of Vegan protein (Women’s Best) but otherwise kept everything the same. You weigh out all your dry ingredients on a kitchen scale right?
Thank you so much!
Yes, I do weigh everything out. It’s important to use a good baking protein. If the protein you are using doesn’t bake well the recipe will not come out the same.
Do you think I could do this using several stevia drops if I add some extra protein to replace the dry ingredient stevia powder?
More protein powder might make this recipe very dense.
I never have used drops in a baking recipe, most stevia companies don’t recumbent using liquid stevia to bake with. Can you use another sweetener?
Hey Natalie, this recipe looks amazing. What size pan did you use? Does it matter if it’s glass or metal? Thank you. 🙂
I used a 9×13 glass pan. View the recipe video to see how I line it with a baking sheet. Happy baking!
hi, i tried to calculate the the calories by using the fat, carbs and protein on your breakdown of the brownie using monkfruit sweetener and i came up with 164 calories per brownie. is that correct? thanks!
Please provide calories per small brownie, approximately! Thank you
If you are using the baking stevia I do, is approximately: 140 cal per serving.
I want to teach you the macro equation:
4 cal per 1g of protein or carb
9 cal per 1g of fat (fats are more calories than protein and carbs)
Brownie Macros are 10p/16c/4f
10p + 16c= 26 x 4 =104 calories
4f x 9 = 36 calories + 104 = 140 calories per serving
**I hope that makes sense! Happy BAKING!
I am wondering about the measurements for the buckwheat flour(?) . My batter came out super liquidy, more like pancake batter and not like your mixture. I wonder what I did wrong. I followed the measurements to a tee so don’t know what happened 🙁
Oh no! That’s weird so many people have made the recipe with no problem. I make it all the time too.
Did you use the Livbody protein? Did you sub any ingredients?
I hope you did not throw away the batter…you could can definitly save it to make brownie pancakes.
Hi Natalie! You are SUCH an inspiration. I’m so grateful for you! I know I’m late to this post… but maybe hoping to get your thoughts… is there a gluten free substitution for the buckwheat flour? Thank you so much!
Buckwheat is a gluten free flour!;)
Just a suggestion to include ingredients in different measurements (cups and tsp etc ) in all your recipes. I have a hard time following in grams since I don’t have a digital food scale . I am not a “fitness” person (I wish) so I don’t follow macros etc but I am interested in making these for my kids who are allergic to egg and gluten.
Thank you so much for the suggestion! I will try my best to convert future recipes. When I use to share the (US measuring system) people would not get the same results recreating the recipes, it was very inconsistent.
A kitchen scale is very cheap, and very accurate, is my favorite way of making sure you guys can recreate my recipes and get the exact end product.
The US is the only country that does it differently. However, I will make sure that from no on I still add it in. 🙂
I made these today with banana instead of applesauce!! So so good! I would have prefered applesauce, but we didn’t have any!
Hi Natalie! Can I substitute buckwheat flour for almond flour?
Hi! It won’t work the same…you can use regular all -purpose flower or an all- purpose GF flour.
Hey! I absolutely love this recipe, it has a become a staple for me. I switched out the cacao powder for PB fit and whole wheat flour for the buckwheat and they turn out amazing every time. Thanks so much for all your content!
Is the 24g baking stevia a typo? It looks like baking stevia should have a much higher weight than 24g to be 1 cup right?
I only have 8×8 pans, so I am going to scale the recipe down by a factor of (8×8)/(13×9), or using about 55% of the amount of ingredients you state and see how it comes out, but just not sure how much stevia to use. If I don’t hear back, I will just assume it was supposed to be 200g for the 13×9 baking tray.
These are hands down the best tasting vegan brownies I’ve ever made and the macros are amazing. Thank you!!!