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  • Vegan Strong

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


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

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

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

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

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

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

Serve and enjoy


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