Recipe Wednesday: Dark Chocolate Vegan Walnut Brownies

So, I don’t know if you heard, but last Saturday was National Brownie Day. I knew there had to be a reason I had been craving brownies for days, so what better an excuse to make some. I tried getting some vegan brownie bite things from Whole Foods last week, but they just didn’t cut it. They were raw and nothing like your normal brownie. Yuck. Well, ok, they were pretty tasty but just not real brownies.

If you’re like me, you like fudgy brownies. I LOVE the crunchy top and edges that a pan of brownies get and with big chunks of walnuts in there, I could probably eat the whole pan. Why not? So, I busted out some of my vegan cookbooks and decided to try the recipe out of The Joy of Vegan Baking. I changed a few things like the amount of sugar, no salt, dark chocolate cocoa, and extra walnuts…and although it didn’t come out as fudgy as I would have liked, they were still rich and tasty with the aid of the dark chocolate cocoa I used. Oh yeah…dark chocolate brownies. DARK CHOCOLATE!

Recipe Wednesday: Dark Chocolate Vegan Walnut Brownies

Adapted from The Joy of Vegan Baking


  • 1 1/3 C granulated sugar
  • ¾ C unsweetened applesauce
  • 2 T water
  • 2 T vanilla
  • 2 tbsp ground flaxseed
  • ½ C water
  • 1 1/3 C all purpose flour
  • ¾ C dark chocolate cocoa powder
  • ¾ tsp baking powder
  • 1 C chocolate chips
  • 1 C chopped walnuts


  1. Preheat the oven to 350*F and grease a 8×8 baking pan.
  2. In a bowl, stir together sugar, applesauce, 2 T water and vanilla.
  3. In another bowl, combine the ½ C water and 2 T flaxseed. Set aside and let sit for several minutes.
  4. After the flaxseed water mix thickens, add to applesauce mixture.
  5. Add flour, cocoa, and baking powder to the applesauce mixture until just combined.
  6. Chop up the walnuts and add into the bowl, along with the chocolate chips.

Pour into the pan and bake for 40 minutes, or less if you want a fudgier brownie. Remove and let cool, or serve hot with some ice cream for an a la mode brownie!

Anything you’d like to see next weekend for Recipe Wednesday?! I’m up for suggestions!

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14 Responses to Recipe Wednesday: Dark Chocolate Vegan Walnut Brownies

  1. madeline says:

    those brownies look phenomenal — nice job! re the next recipe, what about something with peanut butter or almond butter… i wonder, is there a vegan version of those peanut butter blossom cookies? the ones with the hershey’s kiss on top of a pb-ish cookie…

  2. yesss requests!!!
    i would love to see blondie bars and almond croissants!

    • Melissa says:

      OMG almond croissants! Now that would be a first for me! But blondies do sound quite delicious too…adding it to the list!

  3. I haven’t had a good brownie in I can’t tell you how long. These look amazing! I have to agree with Madeline – I’d love to see you do a version of Peanut Butter Blossom cookies. Those are one of my favorites!

  4. purelytwins says:

    love dark chocolate and love brownies :) YUM
    how did we miss national brownie day?

  5. biz319 says:

    My husband loves brownies, but I hardly ever make them. Um, but pretty sure yours are insulin worthy!! Hugs!

    • Melissa says:

      I promise you will love these. Nice and rich, especially with the dark chocolate cocoa. Oh man, makes me want one, but obviously they’re all gone. hah! And if you use an egg instead of the flaxseed they come out just as great, I also made these with an egg for my parents. :)

  6. Krista says:

    OMG! These look phenomenal, Melissa!!

  7. G says:

    Wow these look so so good. Will be trying them with an egg this weekend

  8. Erica says:

    Those look SO fudgy and delicious!!! I adore using applesauce in recipes- yum!

  9. Jess says:

    HI there! I have these baking in the oven right now…..loved that there was no oil in the recipe, and I cut the sugar back a bit. Hopefully it didn’t affect it too much. Just wanted to mention in the list of ingred, you have 2 tsp of flax meal, but I think it’s supposed to be Tbsp, since that is mentioned in the instruct.

    Thanks for what looks to be a very good recipe!

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