Vegan, gluten free, so easy to make and so yummy!

Easy vegan brownies | Jen’s Vegan Kitchen

These brownies are rich and gooey. I made a small batch this week and shared them with friends.

The peanut butter made them soft on the inside, while the top and the sides got a little crisp around the edges.

I chopped a handful of dates and added to the mix to give a more interesting texture and delicious sweetness. I sprinkled the top with hemp seeds with a mild and delicate flavour. I think any nuts or seeds would work well here, as well as chocolate chips!


  • 1 cup Peanut butter (or similar – almond or sunflower seed butter would also work well)
  • 1/3 cup honey/maple syrup/agave nectar
  • 2 tbsp Coconut oil
  • 1/3 cup Cocoa
  • 1/2 tsp baking soda
  • 1 tbsp flaxseed meal
  • 2 1/2 tbsp water
  • Optional: dates, walnuts.


  • Preheat oven to 160 C or 325 F
  • In a large bowl combine the peanut butter, oil, and syrup/honey. Mix well.
  • Use the flaxmeal and water to a make a flax ‘egg’. I had only whole flax seeds so I put a small amount in the blender to made flax seed meal. Then combine with room-temperature water and allow to sit for a minute before adding into the brownie mix.
  • Add the cocoa and baking soda. A pinch of salt to taste. 1 tsp vanilla would be nice here too, but I did not have any in the cupboard. Vanilla is actually hard to find in Jinan!
  • Stir in any extra nuts, fruit, seeds, etc. I used chopper dates.
  • Spread evenly in your tray or pan and bake for approx 20 mins.
  • Allow to cool completely before you cut the brownies and remove from pan.

I did not use any parchment paper because I don’t know where to find here. Instead, I used a little extra coconut oil to line the pan and the brownies did not stick on.

Easy Vegan Chocolate Brownies Recipe | Jen's Vegan Kitchen
One of the brownies broke, but I took the photo anyway!