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Vegan White Chocolate Fudge Brownies


My favorite brownies are ones that are fudgey, gooey, and super chocolatey. Growing up I will say brownies were never my favorite dessert. I would choose a cookie or ice cream over a brownie because I either only wanted them if they were doughy or if it was a middle piece. These brownies are just the right amount of fudgey and chocolatey while still holding together and tasting like a brownie. And you can eat as much of the batter as you want because their are no eggs! When we did make brownies growing up my mom would always let us have one or two spoonfuls before going in the oven. This might be an unpopular opinion but I think brownie batter is better than the actual brownie. These are of course healthy and so how can you say no to a healthy rich brownie!?

The ingredients might surprise you, but I promise these brownies taste like those traditional box brownies. The pumpkin, kabocha squash, or sweet potato add the perfect moisture without needed any oil. I love using black cocoa powder for extra chocolaty flavor but if dark is all you have that will work just fine! I love a little hint of peanut butter in the batter, but any nut butter will be delicious. I would use almond or cashew for a little more subtle flavor. You can keep this recipe gluten free by using gluten free oat flour. The maple syrup adds a little more moisture with the perfect sweetness along with the sugar. When I would make brownies growing up we always add white chocolate. It adds more sweetness and a melty creaminess to the warm brownies.

This is such a simple recipe that can be made in one bowl! It is a quick, easy, and rich dessert. I love topping mine with a little additional white chocolate but it would be so good serve with ice cream! I also use the base of this brownie recipe in my s'more bars, which is a family favorite, because they are fudgy and decadent. If you are a fan of sweets, chocolate, or a brownie lover get to baking. You may just have all the ingredients already in you pantry!


- 1 cup mashed and pureed kabocha squash, canned pumpkin, butternut squash, or sweet potato

- 1/2 cup black cocoa powder

- 1/2 cup oat flour

- 1/2 cup creamy peanut butter or any other nut butter

- 1/2 cup dairy free white chocolate (I find mine at Walmart)

- 1 tsp baking soda

- 1/2 cup maple syrup (sugar free pancake syrup will work)

- 1/3 cup golden lakanto sweetener or coconut sugar

- 1/2 cup dairy free white chocolate


1) Preheat oven to 350 and grease or line and 8x8 baking pan

2) Mix all the wet ingredients until creamy and well combined in a large bowl.

3) Add in the dry ingredients and mix until well combined

4) Add in white chocolate and pour in baking pan

5) Cook for about 18-23 minutes or until knife comes out clean. If you let them cool the brownies will set a little more if you don't want them super fudgy

6) Cut into 9 pieces. Keep leftovers in fridge after 1-2 days for up to 5 days or freeze for up to 3 months


* Follow me on instagram @cokocooks or feel free to ask questions or leave any comments!

Ingredients in a different color are products I use for my cooking/baking and recommend. Some are affiliate links and I do earn from qualifying purchases at no cost to you. Thank you for supporting cokocooks

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