You’ve been so virtuous and faithful. Sure, your eyes have wandered and you’ve had a few impure thoughts, but you made a commitment and plan to stick to it. Yet, there’s only so much temptation a person can take . . . .
Well, give in to the temptation and stay true–to your healthy diet! This Valentine’s Day, indulge your craving for chocolate without straying from your commitment to a low-fat, vegan way of eating. You will be amazed at how moist, rich, and delicious a low-fat brownie can be.
Fatfree and Fabulous Fudgy Brownies
(printer-friendly version)
1/2 tbsp. ground flax seed
1-1/2 tbsp. hot water
3/4 cup lite silken tofu (firm), crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 cup whole wheat flour
3/4 cup unbleached white flour or cake flour
1 cup unbleached cane sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 to 1/2 cup chopped walnuts (optional–depending on how nutty you like your brownies)
Mix the ground flax seeds with 1- 1/2 tablespoons of hot water and set aside. (Mixture will thicken slightly.)
Preheat the oven to 350 degrees F. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside.
Blend the tofu, water, maple syrup, cocoa powder, flax mixture, and vanilla extract until completely smooth. (I use a hand-blender, but you can do this in a regular blender.)
Place the remaining ingredients, except the walnuts, in a medium mixing bowl and stir them together until they are well combined. Pour the blended mixture into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts, if using.
Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 30 minutes, or until a cake tester inserted in the center comes out clean. Completely cool the brownies in the pan. Cut and serve.
These are fudgy, not cake-like, brownies, and they’re actually better the second day…if you can make them last two days! This is really as fudgy as it gets without added oils or chocolate chips, so you can indulge your sweet tooth without worry.
The nutritional breakdown, based on 12 brownies:
Nutrition (per serving without walnuts): 163 calories, 9 calories from fat, 1g total fat, 0mg cholesterol, 75.4mg sodium, 124.5mg potassium, 37.7g carbohydrates, 2.2g fiber, 24.9g sugar, 3.3g protein, 2.9 points.
Nutrition (per serving, with walnuts): 179 calories, 22 calories from fat, 2.6g total fat, 0mg cholesterol, 75.5mg sodium, 135.2mg potassium, 38g carbohydrates, 2.3g fiber, 25g sugar, 3.7g protein, 3.3 points.
This recipe is an adaptation of Ultra-Fudgy Fudge Brownies. It was inspired by some evilly seductive photos posted by a gluten-free goddess, whose name I will not mention. 
Tags: vegan recipes vegetarian cooking food fat-free weight watchers diet
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I'm SusanV, and I love good food. Join me as I create delicious dishes made with whole foods and without a lot of processed fat and sugar. 
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{ 22 comments… read them below or add one }
I was wondering if it really makes a difference if you use a metal pan rather than a glass one?
Chandra, they will cook more quickly in a metal pan. Just check them early and often and take them out when they're done.
I wanted to say that these brownies are the best vegan brownies in this planet! They are so delicious and moist and.. everything. Instead of maple syrup I used agave (same amount). Thanks for this simple, yet amazing recipe! Now I have one good vegan recipe that I can easily share with non-vegan friends
Hi Susan, I tried the brownies and they came out rubbery, kind of spongie. Any ideas as to why? I'd love to try them again.
These look fabulous. I am wondering if there is a good, vegan substitute for the tofu besides (or in addition to) applesauce.
Chloe, I haven't tried making them with anything but the tofu, so I can't promise how they would come out with apple sauce or something else. If you're willing to experiment, I would love for you to leave another comment telling how they come out.
This blog is fantastic! I have just recently become a vegan and I like to stay fit and healthy so I really appreciate low fat vegan recipes! Especially because I'm a chocolate fanatic! I made these brownies the day after I saw the recipe and they turned out perfect. My mum's friend (who is not vegan or vegetarian) turned up and had one and said they were delicious too. You're the best!
I've been staring at these on my computer screen for a couple of days now….they look amazing! Are the flax seeds to make up for the lack of egg? Can I use EnerG egg replacer instead? They have less fat than flax seeds…..wondering how much then?
Tanya, I haven't made them with EnerG, but you could try substituting the equivalent of one EnerG egg for the flax and hot water. Though, to tell you the truth, the amount of fat from the flax seed (2 1/2 grams) would be negligible spread out over 12 brownies. Even with it, they have only 1 gram of fat.
Oh my word, these are fudge-tastic! The texture is fabulous and the recipe cooked up perfectly for me. I used a metal tin and they were done in 25 mins.
My only criticism is that despite all the maple syrup and sugar, they still weren't sweet enough for my taste, so next time I'll see what happens if I had an extra 1/4 cup sugar.
Oh, and for UK folk – 1 1/2 cups crumbled silken tofu is about half a 349g packet, so roughly 175g.
i dont have pure maple syrup right now, but i do have "aunt jemima light syrup"
would using this affect the recipe at all?
also- does 1/2 tbsp flax replace one egg?
I haven't tried it with light syrup, but I think it would probably work. Yes, the flax replaces one egg.
Your blog is a real inspiration. Interesting brownie recipe, good to find this recipe. What substitutes for the fat ( butter/oil) in this. Tofu??
Thanks! Yes the tofu substitutes for both the fat and the egg in this recipe.
Love the idea of a fat-free, gluten-free, dairy-free brownie. However, is there any way, do you think, to make them soy/tofu free for those of us with soy allergies? Thanks!
Jennifer, you could try using cooked white beans instead of the tofu. I haven’t tried it, but other people have said it works.
Thank you, Susan!
I am new to program and I copied a couple of recipes that I want to try. I love sweets and want something I can eat . I am starting the chip program so am not sure about the sugar so will use substitute plus I need to get other supplies before I can begin this adventure. Will let you know how it comes out. Thank you. Blessings
I am new to this site. My husband has recently come on board regarding a vegan diet so I was looking for some new recipes to “WOW”him with. I made these the other night. Wonderful texture and taste! I made half with walnuts and the other half without (for the kids) and decreased the sugar by a quarter cup. VERY GOOD!!! Thank you so much for your blog and including the nutritional values. I so appreciate that!
Keep up the great work!
I found this website by mistake one day and am very glad I did!! I was looking for a healthy vegan brownie recipe and this one is definitely a keeper. Today I baked these brownies and they came out wonderful. I was wondering if they freeze well?
Thanks for the great recipe!!
Hi Susan,
I just made your FF Fudgy Brownies…divine by themselves…and even better when I covered them in your chocolate peppermint pudding and sugar free whipped cream. I will seriously never, ever buy pudding again…So simple, so healthy…why haven’t I thought of this? Thank you for your fabulous blog…I just voted for you on the VegNews site….good luck!