Whether you’re a long-time vegan, or simply trying to cut back on dairy and eggs, this vegan chocolate brownie recipe is the answer to your sweet cravings. Moist, fudgy, and deeply chocolatey, these brownies are made with clever plant-based swaps, silken tofu and courgette—yet no one would ever guess they’re dairy- and egg-free.
What makes these brownies special is the incredible texture: dense and rich, with melty pools of dark chocolate chips. The tofu provides a silky base, while zucchini adds moisture without any detectable flavour. It’s the perfect healthier treat to enjoy warm from the oven or chilled with a scoop of vegan ice cream.
Ingredients
Makes 4 large Brownies or 8 small
- 150g silken tofu
- 2 tbsp shredded courgette
- 6 tbsp coconut oil, melted
- ½ cup coconut sugar or raw sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ tsp baking powder
- Pinch of salt
- 1 tbsp water
- 3 tbsp dark chocolate chips
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease and line a small baking tin—around 6×4 inches (15×10 cm) or similar—with parchment paper.
- Blend the silken tofu, shredded courgette, melted coconut oil, sugar, and vanilla extract in a blender or food processor until smooth.
- Pour the blended mixture into a mixing bowl.
- Sift in the flour, cocoa powder, baking powder, and salt. Stir gently until just combined, then mix in the water.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared tin. Smooth out the top with a spatula—it doesn’t have to be perfect.
- Bake for 28–30 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs.
- Cool slightly, then slice into 6 squares while still warm for that soft, fudgy bite.