Writing a brownie recipe while contemplating a sugar-free diet is ironic, aye?

None the less, brownies are essential to existence. Can you imagine living the rest of your life without having another brownie??? I mean, after all, chocolate was deemed “food of the Gods” by the Aztects.

Surely, brownies are never to be eliminated entirely; there’s a brownie for every diet – raw, vegan, gluten free, paleo, sugar free – people will always find a way to make brownies work.



Kim and I are elated with the outcome of these brownies – they are moist, fudgy, and have the perfect balance between tender and chewy. What separates these brownies from other brownies we’ve made is a base of applesauce, which holds the batter together without creating a cakey texture.


These bad boys won’t you leave you feeling too guilty either, because they’re entirely vegan, gluten-free, and processed-sugar free, being sweetened with applesauce and agave. Not to mention, the only equipment necessary for this dessert is: a large mixing bowl, sifter, wooden spoon or spatula, measuring tools, and a cake pan.

If you’re tryna be eatin’ brownies by the end of the hour, these are the way to go.

Is there a dish from childhood you’ve alway wanted to see get the vegan/gluten-free treatment? Submit it here, and we’ll try to make it happen. Cheers!


Easy Vegan Brownies

  • Servings: 12-18 brownies
  • Difficulty: Easy
  • Print

Easy, moist, fudgy, tender yet chewy, vegan, gluten-free, brownies.


  • 2 flax eggs (2 tbs flax meal + 5 tbs water)
  • 1 cup unsweetened applesauce
  • 2/3 cup melted vegan butter or coconut oil
  • 1/2 cup agave
  • 2 tsp vanilla extract
  • 1 cup unsweetened cocoa powder (I used dutch-processed)
  • 1 cup gluten-free all purpose flower
  • 1 tsp baking powder
  • Heavy pinch of sea salt


  1. Pre-heat oven to 350 F. Lightly coat an 8 x 8 cake pan or square baking dish with enough oil or butter gluten free flour to cover the surface and walls of the pan. Shake out the excess and set aside.
  2. Stir together flax meal and water in a large mixing bowl. Let sit for 3 minutes. Add applesauce, melted butter, agave, vanilla extract, and mix until combined.
  3. Sift together all dry ingredients into wet ingredients, mixing in as you go (reference photos above, in post).
  4. Transfer batter into prepped cake pan and bake for 20 min, or until the edges of the brownies are set and the middle is still slightly wobbly, or a toothpick comes out of the center clean.
  5. Remove from oven and cool in pan for 15 minutes. After those 15 minutes, transfer to a cooling rack to cool completely, or enjoy while warm with a glass of almond milk.

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