The Washington Post

Chewy Vegan Brownies

- Recipe tested by Olga Massov; email questions to

16 servings

These vegan brownies are made with a secret ingredient: green banana puree. In this dessert, it’s paired with oat flour and cacao to make rich, chewy brownies without eggs or butter. Try eating them cold from the refrigerat­or.

Active time: 20 mins; Total time: 1 hour 40 mins

MAKE AHEAD: The banana puree needs to be made at least 2 hours in advance of making the brownies.

The banana puree can be refrigerat­ed in an airtight container for up to 1 week. The brownies can be refrigerat­ed in an airtight container for up to 5 days.

Recipes from staff writer Emily Codik.

Ingredient­s For the green banana puree

1 pound unripe, very green bananas in their peel (about 3 bananas)

Water, as needed

For the brownies

2 tablespoon­s coconut oil, melted, plus more for greasing the pan

3 tablespoon­s (20 grams) flaxseed meal

6 tablespoon­s water

1 1/2 cups (350 grams) green

banana puree, at room temperatur­e (see NOTE) 1 cup (90 grams) oat flour

3/4 cup (70 grams)

unsweetene­d cacao powder

3/4 cup (140 grams)

muscovado sugar or 2/3 cup

(145 grams) packed dark brown sugar

1 teaspoon baking powder

1/2 teaspoon fine sea or table


1/4 cup (10 grams)

unsweetene­d coarsely shredded coconut, for topping


Make the green banana puree: In a medium pot cover the bananas with water to submerge them; the bananas will bob up and down. Set the pot over medium-high heat and bring to a boil. Reduce the heat so the water is at a simmer, and cook, uncovered, until the bananas soften, 35 to 40 minutes. While the bananas are still warm, peel them and transfer the flesh to a blender along with 1 cup of water. Blend until creamy. Transfer the puree to an airtight container and refrigerat­e until needed (see NOTE). You should get about 21/ cups.


Make the brownies: Position a rack in the middle of the oven preheat to 350 degrees. Grease a 9-inch square pan with the coconut oil and line it with a piece of parchment paper long enough to have overhang on two sides.

In a large bowl, stir the flaxseed meal and water until combined, and set aside until thickened, about 10 minutes. Stir in the 11/ cups of banana


puree, flour, cacao, sugar, baking powder, salt and the 2 tablespoon­s of coconut oil until combined. Transfer the batter to the baking pan and use a small offset spatula to smooth the top of the batter. Sprinkle with the shredded coconut. Bake for about 40 minutes, or until the brownies are firm at the edges and have begun to set in the center.

Transfer the pan to a wire rack and let cool thoroughly before cutting and serving, about 4 hours; the brownies will continue to set as they cool. For firmer brownies, refrigerat­e for a few hours.

NOTE: After about 1 day of refrigerat­ion, the green banana puree will stiffen and become more solid. To add to the brownie batter, measure or weigh out the necessary amount, then whisk in a little water, 1 tablespoon at a time, until the texture becomes pourable.

Nutrition | Per serving (1 brownie): 117 calories, 2 g protein, 19 g carbohydra­tes, 5 g fat, 3 g saturated fat, 0 mg cholestero­l, 83 mg sodium, 3 g dietary fiber, 11 g sugar

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