Alicia Willoughby: "Instead of oil I used coconut cream and sprinkled…" Read More


  • 1 3/4 cups unbleached all purpose flour (can substitute with gluten free, GF flour)
  • 3/4 cup liquid sweetener (Natvia, to taste, or 2 cups sugar – you’ll have to experiment based on how sweet you want it, but just know if you use a, the brownies will turn out very different.)
  • 3/4 cup cacao powder
  • 1 cup vegetable (/coconut oil, if you want it to be oil-free, you can replace it with banana, but expect a different texture and taste)
  • 1 cup water
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
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    Instead of oil I used coconut cream and sprinkled slivered almonds on the top and OHMYGOODNESS they were AMAZING! My non-vegan co-workers loved them! They were the perfect texture, not too gooey.
    Kierston 2 months ago
    Would have been better with almond or coconut milk
    Brittni 3 months ago
    Really fudgie and easy to make
    Stella 5 months ago
    It turned out really dry, and not sweet at all. Next time I'm going to make brownie, I will try to make a raw brownie with nuts.
    Row 6 months ago
    Good stuff. Will make again
    Ivana B. 7 months ago
    I'm so, so happy I found this recipe. I'm not much of a baker so this is perfect for me! So easy and delicious!
    Caroline Crossland 8 months ago
    So easy and delicious! The proportions seemed a little weird so I did less sugar and less water and they turned out great
    Metanat H.Sadat 9 months ago
    turned out well, too much fat tho, its a lot better to use coconut oil with bananas. also use dark chocolate
    Sayer a year ago
    It was good! My vegan mother said it was the best vegan brownie recipe she’s ever had. I used 2 cups of sugar and will probably use less in the future as they were a little too sweet.
    Janelle Simpson a year ago
    I've made this twice so far and it turned out really good both times. The texture is more cakey compared to regular boxed brownies. I don't like thin brownies so the first time I made them I used a 9x9 pan and they were extremely thick and took a while longer (as expected). I used a 13x9 the second time around and it turned out much better, and the brownies are still thick (unlike I originally thought. (**They bake for just under 30 min or else they're still a little runny.) So 13x9 is the way to go if you have the pan! Side note: I used the 2c of regular sugar instead of another sweetener and they still tasted really good!
    Ariel murray-bey a year ago
    phenomenal my roommates murdered them!
    Tia Mills a year ago
    a bit dry and I reccomend using more sweetener than suggested. The texture really doesn't remind me of brownies to be honest.

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