Fiber Filled Brownies

Nothing beats the decadence and gooeyness of a double chocolate chip brownie.

I mean, look at it! You can’t help but want to take a big bite out of one of those! A hint of espresso really amps up the dark chocolate flavor. But do you want to know the REAL secret of these brownies? They are vegan, and have a hint of fiber!

Being a RD in the making, I just had to add a bit of whole grain nutrition to the mix. Then you don’t feel so bad about eating one… or two. I’ll just pretend it cancels out a bit of the “butter”that these brownies are loaded with. These are so simple to make and if you’re dedicated, you can have rich, warm and delicious brownies right out of the oven in less than an hour, guaranteed!

Vegan Double Chocolate Chip Brownies

Adapted from Cooking Light 2008

Print this recipe!


  • 1.5 tablespoons ground flax seed
  • 5 tablespoons water
  • 1 tablespoon instant espresso powder
  • 1/4 cup boiling water
  • 1/4 cup bittersweet chocolate chips
  • 6 tablespoons Earth Balance buttery spread, melted
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1 cup cane sugar
  • 1/2 cup unsweetened dark chocolate cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips
Preheat oven to 350 degrees F.
In a small bowl, combine the flax seed together with 5 tablespoons of tap water. Set aside.
In a large glass work bowl, combine the instant espresso powder and boiling water together until dissolved. Then add the chocolate chips and Earth Balance, and stir until melted. To fully melt all the chocolate chips, you may need to place mixture in the microwave in 10 second intervals, stirring after each interval.
When the mixture has cooled slightly, add in the canola oil, vanilla extract, and ground flax mixture.
Add in the remaining ingredients and stir until just combined.
Pour mixture into a prepared 8 x 8 inch baking dish and bake for 12 – 15 minutes, being sure not to over-bake! The middle should still be slightly gooey.
Cool on a cooling rack for at least 30 minutes, then slice and eat!

2 thoughts on “Fiber Filled Brownies

  1. Hey Kimberly!

    Can I use unbleached whole wheat flour instead of whole wheat pastry flour? This looks sooo good. I can’t wait to try it 🙂

    • You can! The texture might be a little heavier than they way mine came out, but if you sift the whole wheat flour first, you should be good! Let me know how they turn out for you!

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