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Vegan Blueberry Brownies Recipe

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4.3 from 12 reviews

These Vegan Blueberry Brownies are a rich, fudgy treat made without any dairy or eggs. Combining the natural sweetness of maple syrup, fresh blueberries, and semi-sweet chocolate chips, this recipe uses soft tofu and coconut butter to create a moist and decadent texture. Perfect for a healthier dessert option, these brownies bake up with a beautiful glossy top and a choice of fudgy or slightly cakey consistency depending on baking time.

  • Total Time: 36-39 minutes
  • Yield: 9 servings

Ingredients

Wet Ingredients

  • 1/3 cup soft tofu (80g)
  • 1/3 cup maple syrup (100g)
  • 1/4 cup cashew butter (60g)
  • 1/3 cup coffee or non-dairy milk (80g)
  • 1/2 tbsp vanilla paste (8g)
  • 1/2 cup coconut butter, melted (120g)

Dry Ingredients

  • 1/3 cup oat flour (80g)
  • 1/3 cup cocoa powder (38g)
  • 2 tbsp tapioca starch (20g)
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp cinnamon (3g, optional)

Add-ins

  • 1/3 cup + 2 tbsp semi-sweet chocolate chips, divided (90g total)
  • 1 1/3 cup blueberries, divided (135g total)

Instructions

  1. Preheat and Prepare: Pre-heat your oven to 350°F (180°C). Line or grease an 8×8 inch metal baking tin to prevent sticking and ensure even baking.
  2. Blend Wet Mixture: In a food processor, combine the soft tofu, 1/2 cup (50g) of blueberries, maple syrup, coffee (or non-dairy milk), cashew butter, salt, and cinnamon. Blend until the tofu is smooth and the mixture is well combined. Add the melted coconut butter and blend again until fully incorporated.
  3. Add Dry Ingredients: To the wet mixture, add oat flour, cocoa powder, tapioca starch, and baking soda. Blend until a thick batter forms. Then gently fold in the remaining 1/2 cup blueberries and 1/3 cup chocolate chips by hand to distribute evenly without overmixing.
  4. Prepare for Baking: Transfer the batter into the prepared baking pan and smooth the surface with a spatula. Evenly press in the remaining blueberries and 2 tablespoons of chocolate chips on top for garnish and extra flavor.
  5. Bake: Place the pan in the preheated oven and bake for 16 to 19 minutes. Baking for 16 minutes yields super fudgy brownies, while baking for 19 minutes results in a slightly cakey texture. Look for a cooked top with a nice sheen as the sign of doneness.
  6. Cool and Serve: Remove the brownies from the oven and allow them to rest in the pan for 5 minutes. Then transfer to a wire rack to cool completely for at least 30 minutes before slicing and serving. This ensures the brownies set perfectly and slice cleanly.

Notes

  • For a less fudgy, cakier brownie, bake closer to 19 minutes.
  • If you don’t have vanilla paste, vanilla extract can be used as a substitute.
  • Ensure the coconut butter is melted but not hot to avoid cooking the tofu when mixing.
  • Use fresh or frozen blueberries; if frozen, do not thaw to prevent excess moisture.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 16-19 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-blueberry-brownies-recipe/