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Vegan Gluten-Free Brownies


Makes 18 servings

Macros using baking stevia approximately 4g Fiber | 16g Carbs | 10g Protein

Wet Ingredients:

  • 20oz soy milk

  • 113g unsweetened applesauce

  • 24g flax meal

  • 1 tablespoon vanilla extract

Dry Ingredients:

  • 200g chocolate protein powder

  • 24g baking stevia (should be about 1 cup)

  • 90g buckwheat flour

  • 80g cocoa powder

  • 30g tapioca starch/flour or cornstarch

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 90g vegan mini chocolate chips


  1. Preheat the oven to 350℉ and line a 9x13 baking tray with parchment paper

  2. In a small mixing bowl, combine all the wet ingredients and set aside

  3. In a large mixing bowl, combine all the dry ingredients until well combined

  4. Add the wet ingredients to the dry and mix until you get a batter consistency

  5. Pour batter into the pan and bake at 350℉ for 35-40 minutes or until firm in the middle.

  6. Let the brownies cool completely before cutting. Cut into 18 equal portions

  7. Serve and enjoy

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