Meatless Monday’s: Vegan Chocolate Brownies

If you’ve ever wished for a brownie that’s both indulgent and secretly good for you, your dessert dreams are about to come true. These Avocado Brownies are rich, fudgy, and packed with wholesome ingredients—yet they taste just like the real deal. The magic? Ripe avocados bring the creaminess, flax eggs keep things plant-based, and dark chocolate gives that deep cocoa flavor we all crave. Oh, and did we mention they’re gluten-free? So go ahead, grab a square (or two), and let’s bake!

What You Need

Ingredients:
8 oz. (220g) +70% dark chocolate, chopped
3 tbsp. coconut oil
2 ripe avocados
1 cup (200g) coconut palm sugar
2 flax eggs (2 tbsp. flaxseed meal + 5 tbsp. water, mixed)
1 tsp. vanilla extract
¾ cup (75g) almond meal
¼ cup (30g) unsweetened cocoa powder
½ tsp. baking powder
½ tsp. sea salt
½ cup (50g) walnuts, chopped

Directions

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
Melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water, stirring until smooth.
In a large bowl, mash the avocados until smooth, then stir in the melted chocolate mixture. Whisk in the coconut sugar, flax eggs, and vanilla extract until well combined.
Add the almond meal, cocoa powder, baking powder, and sea salt, mixing until just combined. Fold in the chopped walnuts.
Spread the batter evenly into the prepared baking pan and bake for 25-30 minutes, or until the center is set.
Allow the brownies to cool completely before slicing into 16 squares. Enjoy!
Makes 16 brownies.

Calories per serving: 223
Fats per serving: 15 grams
Protein per serving: 3 grams
Carbohydrates per serving: 21 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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