Small batch vegan and gluten-free brownies made with half the sugar but still satisfyingly sweet, chewy, and fudgy!

Why We Love These Vegan Cocoa Brownies

Lower Sugar: These vegan brownies use about half the sugar of most brownie recipes and are, in my opinion, perfectly sweet! But I didn’t just take a regular brownie recipe and cut the sugar in half (that would result in bland, dry brownies). After about 20 tests, I finally found the right ratio and technique to yield low sugar brownies that are still rich, moist, and decadent.
Secretly Healthier: Along with reducing the sugar, I also managed to cut back on saturated fat by replacing some of the (vegan) butter with walnut butter. These brownies can also be made with oil instead of butter.
Gluten-Free: I myself am not gluten-free, but I love baking with oat flour and making gluten-free versions when possible so more people can eat them. These brownies use oat flour instead of wheat flour, along with a little bit of glutinous rice flour and potato starch for texture and binding.
Chewy & Fudgy: These are not cakey brownies! They are rich, dense, fudgy, and a little chewy. Brownie perfection to me!
Small Batch: Since I’m often just baking for my partner and me, I didn’t need an entire pan of brownies. This recipe uses a loaf pan to make four generous pieces or eight small squares.

Key Ingredients

Cocoa Powder ⟶ These vegan brownies get their chocolate-y goodness all from cocoa powder (chocolate chips are optional), since it can be tricky finding dairy-free chocolate (especially at an affordable price). I strongly recommend Dutch-processed cocoa powder, which has been treated with an alkaline solution to neutralize the acidity of the cocoa, resulting in a milder flavor and darker color.
Walnut Butter ⟶ I love baking with walnut butter since it adds a lovely nutty, buttery flavor and lots of moisture. This is especially helpful when reducing sugar and oil in baked goods. You can make your own walnut butter easily with just walnuts and a food processor.
Oil or Vegan Butter ⟶ Vegan butter will add a bit more flavor, but I usually just use oil and it’s still delicious! I often use olive oil since it’s what I keep in my pantry, but a neutral oil like canola or avocado oil would be great.
Granulated Sugar ⟶ Essential for the best flavor and texture, but this recipe only uses half the amount of most brownie recipes!
Soy Milk ⟶ Some liquid is essential for dissolving the sugar in.
Oat Flour + Glutinous Rice Flour + Potato Starch ⟶ I found this gluten-free combination to create the best chewy texture without being too crumbly.
Baking Powder ⟶ Just a little bit so the brownies aren’t too dense.

How to Make

This is a brief overview. See the recipe card for full details.

Whisk sugar and instant coffee in heated soy milk until dissolved. I used a handheld milk frother.
Whisk in oil, walnut butter, and vanilla extract until well combined.
Combine with dry ingredients in a large bowl. Batter will be thick.

Spread batter into a lined loaf pan. Flatten the top as evenly as possible. Let the batter rest while the oven preheats – this gives the oats time to soak, creating a thicker brownie, and also helps achieve a shinier top as the sugars rise to the surface.
Bake 15-20 minutes until a toothpick inserted in the center comes out with moist crumbs (not wet globs of batter). If it comes out clean, the brownies are over-baked. Cool completely before cutting – the brownies will firm up more as they cool.

Low Sugar Vegan Cocoa Brownies FAQ

I strongly recommend walnut butter for the best results. See this post for how to make your own walnut butter (it’s easy!). Pecan butter would be the best substitute, but I realize this is not a common pantry ingredient. I also tested these brownies with peanut butter, but the results were drier with a noticeable peanut flavor. Walnuts contain more fat than peanuts, contributing to a much more moist brownie. The walnut flavor also blends better with the cocoa instead of overpowering it. That being said, you can try using another nut/seed butter, but it may alter the flavor a bit. If using peanut butter, almond butter, or sunflower seed butter, I recommend adding an extra 2 teaspoons of oil/butter.

I’ve only tested these brownies with soy milk, and I don’t think they will turn out as well with other non-dairy milks since soy milk is most similar to egg whites in terms of binding due to its higher protein content. If you need a soy-free option, I would try pea milk or aquafaba.

No! They are not the same and cannot be interchanged in most recipes. Glutinous rice flour is more smooth and sticky, whereas rice flour is a bit grainy and crumbly.

I have only tested these brownies with potato starch, but I think it can be replaced with cornstarch, arrowroot starch, or tapioca starch.

The shiny, crackly top on brownies is a result of dissolved sugar that recrystallizes on the surface of the brownies as they bake. So reducing the sugar makes it harder to achieve that shiny crust. However, after testing various methods, I was able to achieve a very thin crispy crust – it does soften over time, but for the first few hours after cooling it stays crisp! Obviously it’s not the same as traditional sugar-laden brownies, but honestly I enjoy these much more.

Yes! If you’re feeding a group, or want to freeze some for later, simply double the recipe and bake in an 8×8-inch pan. Bake time might take a little longer – keep checking with a toothpick.

vegan brownies with a bite taken out of one

More Low Sugar Desserts

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:15

Cook Time:15

Rest Time:20

Servings: 4

Ingredients

50 ml soy milk
60 grams (5 tbsp) granulated sugar
½ tsp instant coffee
26 grams (2 tbsp) oil or melted vegan butter
60 grams (¼ cup) walnut butter
½ tsp vanilla extract
20 grams (¼ cup) Dutch-processed cocoa powder sifted
45 grams (¼ cup + 2 tbsp) gluten-free oat flour
8 grams (1 tbsp) glutinous rice flour*
4 grams (½ tbsp) potato starch*
¼ tsp baking powder
pinch of salt
dairy-free chocolate chips* optional for mixing in

Instructions

Line an 8×4-inch loaf pan with parchment paper.
Add milk to a tall microwave-safe mug or glass. Heat 20-30 seconds until warmed. Add sugar and instant coffee and whisk vigorously until both dissolve and mixture is foamy.
Tip: I like to use a handheld milk frother. Make sure you use a very tall container since the milk will splatter.
50 ml soy milk, 60 grams (5 tbsp) granulated sugar, ½ tsp instant coffee
Whisk in oil, walnut butter, and vanilla extract and until well combined.
60 grams (¼ cup) walnut butter, ½ tsp vanilla extract, 26 grams (2 tbsp) oil or melted vegan butter
Add in remaining ingredients and stir with a spoon or spatula. Batter will be thick.
20 grams (¼ cup) Dutch-processed cocoa powder, 45 grams (¼ cup + 2 tbsp) gluten-free oat flour, 8 grams (1 tbsp) glutinous rice flour*, 4 grams (½ tbsp) potato starch*, ¼ tsp baking powder, pinch of salt, dairy-free chocolate chips*
Transfer the batter to your prepared loaf pan. Spread the batter out to fill all the corners. Flatten the top with a silicone/rubber spatula. Preheat oven to 350°F/180°C. Let the brownie batter rest while the oven preheats.
Tip: Letting the batter rest before baking gives the oats time to soak up some liquid, resulting in thicker, moister brownies.
Bake 15-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Place pan on a wire rack to cool completely.
While you can serve the brownies once cooled, the flavor and sweetness intensify after resting overnight, or at least a few hours. I like to bake them in the morning and have them for dessert in the evening. Chill in the fridge for extra fudgy brownies.

Nutrition Facts

**Nutrition information is a rough estimate and intended for informational purposes only. I am not a registered dietitian or certified nutritionist, and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

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