Vegan Chocolate Fudge Brownies

Vegan Chocolate Fudge Brownies

Vegan Athlete Diet

I eat very healthy on a regular basis. I used to have a HUGE sweet tooth but have also been able to wean myself back and adjust my taste buds to enjoy healthier alternatives.

I’d been eyeing a number of different vegan chocolate fudge brownie recipes and finally decided to modify a bit to see how I liked it. I LOVED it! I also had a couple of non-vegan friends over to sample the 1st “experiment”. It went well, so sharing now here on my blog.

(I don’t have to do gluten-free myself BUT you could easily make this gluten-free if you use chickpea or rice flour instead.)


  • 1/2 cup unbleached all-purpose flor
  • 1/2 cup whole-wheat pastry flour
  • 1/2 tsp salt
  • 1 tsp aluminum-free baking powder
  • 1/2 cup natural cocoa powder
  • 1 cup unbleached cane sugar or maple sugar
  • 2 TB agave syrup
  • (Optional – but I LOVE cinnamon with chocolate) 1/2 to 1 tsp ground cinnamon
  • 2 (1-oz) squares of unsweetened baking chocolate
  • 1/2 cup canned or cooked black beans, rinsed & drained
  • 1 cup filtered water
  • 1/4 cup soft or silken tofu
  • 3/4-tsp pure vanilla extract


  1.  Preheat oven to 350F. Grease and flour a 9×9-inch baking pan (or 8×8 if that’s what you have) with non-hydrogenated shortening or coconut oil. Tap out any excess flour
  2. In a large bowl, sift the flours, salt, baking powder and cocoa powder OR blend with a wire whisk.
  3. Add sugar next to large bowl of dry ingredients and stir
  4. In a small microwaveable container, combine the baking chocolate squares and agave syrup. If you have a newish microwave, it may have a custom melt (for chocolate) setting. If not, microwave on low power in 1-minute intervals then check/stir/repeat as needed until smooth. You don’t want it to burn
  5. In a blender, combine the water and black beans to blend on high for 1+ minute or until smooth. Add the tofu & vanilla extract next and blend for 1 to 2 minutes more until smooth.
  6. Reduce the blender speed to low and slowly add in the melted chocolate mixture. Blend that for about 2 to 3 minutes until smooth. You might need to use a rubber spatula to scrape down sides of blender occasionally until it is all blended well
  7. Pour the liquid contents from blender into dry ingredients. Use a rubber spatula to fold only until the ingredients are incorporated and no dry clumps are visible.
  8. Pour the batter into the greased pan and bake for 28 to 32 minutes. (Use a knife to test – it is done when the knife inserted into the center comes out nearly clean.)
  9. Cool completely in the pan resting on a wire rack before cutting. Show patience!

You should be able to store these at room temperature for up to 2 days if covered with plastic wrap or in an airtight container.

I also just got wind of a delicious sounding vegan chocolate ganache to try as a topping on this next. I’ll have to post the pics and results of that as well. Enjoy this Vegan Athlete Diet recipe!

by Sean O’Meara by Sean O'Meara