Healthy Blender Brownies with Chocolate Frosting for the Veginner


That isn’t a typo in the title. Today we’ve got a special feature recipe from The Veginner’s Cookbook by the foodie couple Bianca Haun & Sascha Naderer. These healthy blender brownies are a sample treat from this starter guide for new vegans and the veg-curious.

Healthy Blender Brownies with Chocolate Avocado Frosting - a sample Vegan Recipe from The Veginner's Cookbook #vegan #glutenfree #brownies

But in my opinion, The Veginner’s Cookbook isn’t just for newbies. I think it’s also fantastic for those of us who just want some more easy, everyday, plant-based recipes to add to our weekly menus. The introduction is brief, so by page 14 of this hardback, full-color collection, you’re jumping right into the recipes. And they include Basics, Breakfast, Soups, Main Meals, Breads, Snacks & Party Food, Sauces & Dressings, and Desserts. Just a few recipes that caught my eye include:

  • The Veginner's Cookbook by Bianca Haun and Sascha NadererDate-Sweetened Almond Milk
  • Waffles with a Warm Raspberry Sauce
  • Soothing Mushroom Ramen Soup
  • Creamy Avocado Pasta
  • Cheesy Tex-Mex Wraps
  • Caribbean-Inspired Coconut Milk Curry
  • Sushi Bowl with Sesame-Crusted Tofu
  • English Muffins
  • Homemade Crackers (5 Ways)
  • Shake & Bake Sweet Potato Fries
  • The Best Tahini Maple Dressing
  • Caramel Cups
  • Eat-in-one-sitting Apple Strudel

Like the healthy blender brownies sample recipe below, most of the recipes in The Veginner’s Cookbook have a nutritious slant. And all are dairy-free, egg-free, vegan, and vegetarian. But unlike this recipe, many of the recipes in this cookbook do use gluten and/or soy. Just a heads up for gluten-free and soy-free consumers!

Special Diet Notes: Healthy Blender Brownies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

5.0 from 5 reviews
Healthy Blender Brownies with Chocolate Avocado Frosting
Prep time
Cook time
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You've read that right - the batter for these brownies can be made in a blender! Not only does this mean minimal cleanup, but it's also quick and easy to make. We've topped these brownies with a decadent avocado frosting and cocoa nibs. They taste so rich, you would never guess they are vegan! (Please note that the prep time does not include cooling time.)
Serves: 6 servings
Blender Brownies
Chocolate Avocado Frosting
Blender Brownies
  1. Preheat oven to 320ºF and line a 7x10-inch loaf pan with parchment paper.
  2. Add the oat flour and almond meal to your blender. Pulse until fine. Then, add the dates, bananas, cocoa powder, milk beverage, and salt and blend until smooth and creamy. You might have to scrape down the sides a couple of times.
  3. Transfer the batter to the baking pan and flatten the surface.
  4. Bake for about 25 minutes and let it cool off completely for 2 to 3 hours.
Chocolate Avocado Frosting
  1. Add all the ingredients to a blender and blend until completely smooth. You might have to scrape down the sides a few times.
  2. Once the brownies are completely cool, spread the chocolate avocado frosting on top and add the cocoa nibs.
  3. Cut into 6 brownies. You can eat them immediately, but it's better if you let them sit in the fridge for about 3 hours to let the frosting thicken a bit.
  4. The brownies can be stored in the fridge for 3 to 4 days.

Essential Pantry Supplies: Healthy Blender Brownies

Pin these Healthy Blender Brownies!

Healthy Blender Brownies with Chocolate Avocado Frosting - a sample Vegan Recipe from The Veginner's Cookbook #vegan #glutenfree #brownies

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Tried these last night and they are excellent. I always remove the shells from my chickpeas before working with them to get the batter a little smoother. If we leave them in the oven another 2 minutes or so, would that help getting them to firm up a little more? Mine were crumbling apart as I’d take a bite.

    • That depends – were they overly moist? If so, then a couple more minutes might help. If not, then it probably won’t help. More moisture will technically help prevent crumbling a little more – dryness causes it. If you can eat wheat, you can sub wheat flour for the oat flour which would help with binding a little.

    • You can definitely use all-purpose or wheat flour. If you need gluten-free, you can try a gluten-free all-purpose flour blend. Nut flours (like almond) and coconut flour can’t be swapped 1:1 though. They will not perform the same.

  2. Yum! These look great. I haven’t had much success baking with almond meal and oat flour, I find them kinda finicky depending on what else you add. These look pretty easy and straightforward! The frosting looks great too!

  3. That recipe looks amazing and now I’m interested in the book too. I’m not vegan but I’m open to trying different things, so that book would be a perfect addition to my cookbooks repertoire!

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