When I first set out to make a vegan dessert that could rival the decadence of a traditional brownie, I stumbled upon this game-changer: the Amazing Vegan Brownie Pie. Let me tell you, this isn’t just a dessert—it’s a celebration of rich, fudgy goodness, wrapped in a perfectly tender crust.
What makes it truly special? It’s packed with wholesome ingredients that deliver indulgence without the guilt, proving you don’t need butter or eggs to achieve that melt-in-your-mouth magic.
One secret that sets this recipe apart is the use of aquafaba (yes, the liquid from a can of chickpeas!). It creates that dreamy, fluffy texture you expect from a brownie, without compromising flavor or structure.
And let’s talk about the flavor—deep cocoa notes that pair beautifully with the hint of vanilla, creating a treat that’s rich, satisfying, and surprisingly good for you. Best of all, it’s as versatile as it is delicious.
Serve it warm with a scoop of dairy-free ice cream for a cozy winter dessert, or enjoy it chilled for a summer gathering. Trust me, once you try this vegan brownie pie, you’ll see why plant-based baking is having its moment in the spotlight.
What I Didn’t Expect About This Recipe?
- How simple it was to make. No fancy equipment or hard-to-find ingredients—just pantry staples and a whisk.
- The way it wowed everyone. Even the most skeptical of vegan desserts couldn’t believe it wasn’t made with traditional ingredients.
- How satisfying it is. The combination of rich chocolate flavor and the pie crust creates a balance that feels indulgent without being heavy.
- The versatility of aquafaba. Who knew this humble ingredient could work wonders in vegan baking?
- How well it stores. A slice of this brownie pie tastes just as delicious a few days later—if you can resist eating it all in one go!
Vegan Brownie Pie Recipe
Equipment
- Food processor
- Measuring cups and spoons
- Oen
- Food processor
- 10-inch pie pan
- Mixing bowl
Ingredients
Crust
- 4 oz cold vegan butter
- 1½ cup all-purpose flour
- ⅓ cup dairy-free milk
- 2 tbsp raw cane sugar
- ¼ tsp sea salt
Filling
- ½ tsp baking powder
- ¾ cup raw cane sugar
- ½ cup cocoa powder
- 1 cup all-purpose flour
- ½ cup vegan chocolate chips or chunks
- ½ cup melted vegan butter
- ½ tbsp vanilla extract
- ½ cup vegan applesauce
- ¼ tsp salt
Instructions
- Set your oven to 350°F.
- Blend gluten-free all-purpose flour, cane sugar, cold vegan butter, dairy-free milk, and sea salt in a food processor until the mixture forms a dough.
- Spread the dough into a 10-inch pie pan, ensuring it covers the bottom and sides evenly.
- Bake the crust for 18 minutes.
- Keep the oven at 350°F.
- Blend all brownie ingredients in a food processor until smooth, then gently mix in the chocolate chips.
- Spread the brownie batter over the pre-baked crust and bake for 25 minutes.
- Let the pie cool completely before slicing, ideally chilling it in the fridge for a few hours.
- Add your favorite toppings and serve.
Notes
- Allow the brownie pie to cool thoroughly to achieve clean slices and the best texture.
- Use high-quality vegan chocolate chips for a richer flavor.
| Nutrition | Value |
| Calories | 367kcal |
| Carbohydrates | 50g |
| Fibre | 4g |
| Fat | 5g |
| Protein | 20g |
Variations That Will Help You Customize Your Dish!
- Nutty Delight: Add 1/2 cup of chopped walnuts, pecans, or almonds to the brownie filling for added crunch and a nutty flavor.
- Espresso Boost: Mix 1 teaspoon of instant espresso powder into the brownie filling to enhance the chocolate flavor with a subtle coffee kick.
- Coconut Twist: Replace dairy-free milk in the crust with canned coconut milk, and sprinkle shredded coconut on top before baking for a tropical vibe.
- Berry Burst: Layer fresh or frozen raspberries between the crust and brownie filling for a tangy surprise with every bite.
- Spicy Chocolate: Add 1/4 teaspoon of cayenne pepper and a pinch of cinnamon to the brownie batter for a Mexican-inspired spicy chocolate experience.
