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

2700 Irving Ave. South

Minneapolis, MN 55408