Low Carb Vegan Brownies Recipe


The thing I love about brownies is that it's relatively easy to make them low carb. You just replace the flour with cocoa powder. 

To make them vegan you replace the eggs with some other binding agent. In this case I used a combo of peanut butter and ground oatmeal. 

Personally I think that a good brownie must be fudgy and dense. If not, it's simply chocolate cake and I don't really care for chocolate cake. But I am crazy about brownies. 

This particular vegan brownie also uses sugar alternative. It's truly low carb. 

Still it uses common ingredients. Nothing obscure. 

2 1/2 cups cocoa powder
2 tsps baking powder
2 tsps salt
1 tsp ground cinnamon
1/4 cup ground old fashioned oats
2 tbls peanut butter
2 tbls olive oil
1/3 cup sucralose sugar alternative
1/4 cup almond or plant milk, original style
Water in 1/4 cup increments as needed

I used old fashioned oats and ground them in a spice grinder. 

Stir together the dry ingredients in a medium sized mixing bowl. Add the wet ingredients, except the water and stir until combined. 

Add the water in quarter cup  doses. Stirring and adding another 1/4 cup until a brownie batter viscosity is achieved. Something slightly thicker than cake batter. 

Pour into a small baking pan (about 8 inches square) that's pre-greased. I lined my baking dish with aluminum foil and greased that with non-stick cooking spray. Easy clean up. 

Bake at 400 F for 25-30 minutes. 

The brownies are done baking when a knife or toothpick comes out nearly, but not entirely clean. Carry over will finish the job without overcooking them. 

Cool on the counter for 20 minutes.  Then chill in the fridge at least 4 hours. They need the cold to help them set and get all fudgy. 

These are pretty easy to make, but yield a great result. 


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