It has certainly been a busy few weeks. The big move to NYC is finally over, all my clothing is put away, and my mixer has found its home. Originally I wanted to share my Cookie Dough Fudge recipe this week, but my fudge recipe just doesn’t look so nice on camera. I also should probably stop making fudge when it’s warm out, which seems to be a reoccurring pattern every spring and summer. So on to brownies it was. With my spare time before I leave for Europe (stayed tuned for more details!), I have lots of time to experiment in the kitchen. For quite some time I’ve been meaning to make vegan brownies and finally had the inspiration to after finding a vegan marshmallow fluff recipe. These brownies are fudgey, gooey, and the perfect treat that doesn’t make you feel too guilty for having more than one.


Slightly adapted from Minimalist Baker and Chocolate-Covered Katie


Recipe Type




Hannah's Bananas

Prep time:

20 mins

Cook time:

25 mins

Total time:

45 mins


12 brownies


  • 1 14oz can of chickpeas, rinsed and drained
  • 1/3 cup of turbinado sugar, lightly pulsed for a finer texture
  • 2 pitted dates
  • 1/3 cup melted coconut oil
  • ¾ cup cocoa powder
  • 1 teaspoon vanilla paste
  • 2 tablespoons of ground flaxseed + 4 tablespoons of water (let sit for a few minutes to thicken)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon of instant espresso
  • ½ teaspoon of salt
  • Liquid from can of chickpeas
  • ¼ teaspoon cream of tartar
  • 1/3 cup granulated sugar or agave/honey
  • 1/3 cup of your favorite nut butter


  1. Preheat your oven to 350 degrees
  2. In a food processor or high powered blender, combine the chickpea, sugar, dates, coconut oil, cocoa powder, vanilla, flax egg, and baking powder until a smooth batter forms.
  3. Pour your batter into a greased 8x8 pan. Bake for 20-25 minutes or until a toothpick comes out clean.
  4. While the brownies are baking, prepare your fluffer-nutter toping.
  5. Combine the chickpea water, sugar, and cream of tartar in a bowl for a mixer. Beat the combination using a high on high for 5-8 minutes.
  6. When the brownies are cooled, spread some of the fluff topping on top. Then melt, in the microwave, your favorite nut butter and drizzle it on top of the fluff.
  7. Note: Do not “frost” your brownies until you are serving them. The topping can make the brownies watery.