These fudgy vegan brownies are the best I have ever eaten--and they just happen to be dairy free, gluten free and healthy. They're made with hummus but you could never tell!
I've tried at least 20 brownie recipes over the years--the sweet potato, the zucchini, the dates, the avocado, the black beans, the chickpeas, and even the regular ol' butter and sugar brownies.
Most of them were good (although I could never get behind black bean brownies despite trying 3 different recipes, sorry), and some are even great. But these fudgy vegan hummus brownies have to be the best I've every had, by far!
These are the fudgiest brownies you will ever eat, so if you like the cakey kind, you might like these brownie cookies or zucchini brownies better.
But if you're here for the rich chocolate and gooey centers, I know you'll love this recipe! It's also vegan, gluten free, and paleo, with a bit of a protein boost (not enough to call these "protein brownies" but definitely more than the average brownie).😝
But healthy or not, these fudgy brownies will always be the ones I reach for on any occasion.
If you don't have time to make these now, click here to save the recipe on Pinterest! That way, you can always come back to it.📌
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ingredients in vegan hummus brownies
- chocolate hummus: this is one of the base ingredients and reasons why these brownies are so fudgy! It's based in chickpeas but completely smooth so you don't have to worry about blending, and it adds a protein boost! I use the Trader Joe's brand, but other brands will work as well. More on this in the next section!
- nut butter: I used almond butter but cashew butter would work as well! I don't recommend using peanut butter because it has a strong flavor, unless you want peanut butter brownies. No matter which nut butter you use, it will significantly help the moisture and fudginess! And like the hummus, it also adds protein as well as some fiber and healthy fats.
- cane sugar: this is where you get the sweetness! For brownies I always recommend using granulated sweeteners over liquid ones. So no, it doesn't have to be cane sugar, it can be white sugar, brown sugar, et cetera--just make sure it's granulated!
If you want to use a granulated artificial sweetener, that's up to you. Artificial or low-calorie sweeteners tend to act differently than regular sugar and sometimes have noticeable aftertastes. I recommend using regular sugar, but if there is a brand of artificial granulated sugar you love, you can certainly try it here!
- vegan chocolate: melted chocolate really helps with the texture and makes the brownies much richer than if using cocoa powder! Since we're already using chocolate hummus, this recipe actually does not require cocoa powder. 🙂
- avocado oil: or any neutral-tasting oil, of course! I use oil in almost all of my baked goods because it adds a level of moisture that no other ingredient can achieve, not even butter. However, this recipe already has natural oils from nut butter so I wrote it as optional.
I have tried this recipe with and without avocado oil, and both are great. If you want to cut down on the richness, it will be perfectly good without but I prefer the oil version. The recipe calls for 1-3 tablespoons, so you can choose how much you want to include. 🙂
using hummus in brownies
When I first came up with this recipe, I didn't know that chocolate hummus would be the secret ingredient to success.
It actually started at Trader Joe's when I came across a tub of chocolate hummus. I love chocolate and I love hummus, so it seemed like a great idea! I know a lot of people love chocolate hummus, but it just wasn't for me.
Of course, I didn't want to waste it, so I just decided to make brownies with it! Now, I buy that hummus almost every time I go to Trader Joe's for the sole purpose of making these brownies.😝
If you have a Trader Joe's near you, I highly recommend getting their chocolate hummus for this recipe. It's the one I've tested, plus it comes in an 8 oz tub which is exactly how much the recipe calls for.
If not, though, there are other brands out there that will work perfectly!
In the case that you can't find any chocolate hummus, there's always the option to make it at home. Use your favorite hummus recipe, but skip the lemon juice and garlic (you will taste it, and yes I have tried) and add 4 tablespoons of sugar and 6 tablespoons of cocoa powder.
If you can, I would also recommend swapping the olive oil for a lighter tasting one like avocado or canola.
how to turn brownies into brownie cookies
I have turned this exact recipe into brownie cookies with great results! I may like them even better...
The taste is obviously exactly the same, but something about the thinness is just appealing to me. Either way, changing a brownie recipe into brownie cookies is very simple.
Instead of transferring the batter to a baking dish, prepare a sheet pan/tray with parchment paper. Scoop 2 tablespoon-size balls on to the tray spread apart, because they will spread a lot!
Bake at the same temperature (350 degrees Fahrenheit) but bake for about 15 minutes instead of 30. Add more time if needed, and make sure to let them cool before trying to pick them up!
making gluten free brownies without flour
After lots of recipe testing, I've found the best flour to use in brownies: none!
Whether it's almond flour, oat flour, whole wheat, or white flour, they all dry out your brownies. Almond flour is a bit of an exception since it doesn't dry out the batter, but it does make them more cakey than fudgy.
It makes perfect logical sense--flour absorbs moisture, so naturally, omitting flour will ensure your brownies will retain their moisture.
So why do people put flour in brownies to begin with? Flour acts as a binding agent so your brownies don't fall apart. Luckily, nut butter and hummus both do the job instead so they hold together without the need for flour!
I will admit that they don't hold up quite as well as a traditional brownie would, but that's just science! If you want your brownies to melt in your mouth, they'll be more gooey and a little less structured. 🙂
how to store fudgy brownies
Moist recipes have a much shorter shelf life than dry recipes, but you can easily keep these fresh for a few days by storing in the refrigerator. Or, you can freeze them for a month or two and leave to defrost a few hours.
You may not need to worry about storing though...they'll disappear pretty quickly!😅
📌Click here to save the recipe on Pinterest so you can always come back to it!
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!🥰 Also leave a comment below so everyone can see how it goes 🙂
More recipes you might love:
Vegan Chocolate Cookie Butter Muffins
Healthy Chocolate Lava Cakes (Vegan, Gluten Free)
Healthy Brownie-Filled Almond Flour Cookies [Vegan, GF, Paleo]
Super Fudgy Hummus Brownies (Vegan, Gluten Free, Healthy)
- 8 ounces chocolate hummus I used trader joes brand
- ½ cup nut butter I used almond
- ⅓ cup cane sugar
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate plus more to mix in
- 1-3 tablespoons avocado oil depending on preference
- 1 teaspoon baking powder
- ¼ teaspoon salt only if nut butter is unsalted
- Preheat oven to 350 degrees Fahrenheit.
- Mix the hummus, nut butter, sugar, salt, vanilla, and baking powder together. In a separate bowl, melt the chocolate and oil and add to the batter. Mix in additional chocolate chips and transfer to a baking dish lined with parchment paper. Bake for 30 minutes and enjoy!
Wow… I really did nit expect this to be this good! I would have NEVER known it was made with hummus. Yum!