Chewy Vegan Brownies

Brownies made with Vegan Egg

Products: Coconut Flour Vegan Egg Substitute 

Servings per recipe:  8 servings 

Nutritional Information per serving: 

Nutritional Information 
Calories  533 
Sugar  50.3g 
Protein 6.3g 
Fat 31.7g 


  • 8 oz vegan semi-sweet chocolate chips 
  • ¾ cups vegan margarine 
  • 1 ¼ cups of packed brown sugar 
  • 2 tablespoons Just About Foods Vegan Egg Substitute  
  • 4 tablespoons water  
  • 2 teaspoons vanilla extract  
  • 1 cup Just About Foods Coconut Flour 
  • ¼ cup cocoa powder 
  • ½ teaspoon salt 


Preheat oven to 350°F and line an 8” square baking dish or a large loaf pan with parchment paper.  

Melt half of the chocolate chips in the microwave in 20-second intervals, saving the other half for later.  

For the Egg substitute, mix 2 tablespoons of the powder with 4 tablespoons of water until a paste is form, let it set until needed.  

In a large bowl, mix the margarine and sugar with an electric hand mixer or a whisk, then beat in the prepared “egg” mixture and vanilla for 1-2 minutes, until the mixture becomes fluffy.  

Using a spatula, fold in the melted chocolate then sift in the Coconut Flour, cocoa powder, and salt. Fold to incorporate the dry ingredients and add the rest of the chocolate chips. 

Transfer the batter to the prepared baking dish. Bake for 30-35 minutes, or until it looks set on the edges and almost set on the center. Let it cool completely before slicing. Enjoy! 

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