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Maya Spiced Brownies

Course: Dessert
Cuisine: Vegan
Servings: 9
Calories: 328kcal
Author: Singing Vegan


  • 1 cup whole wheat pastry flour
  • 1 Tablespoon flax seed ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup cocoa powder or finely grated raw cacao
  • 1/4 cup sugar brown or natural is best
  • 1/2 teaspoon chili powder ground: ancho, coban, or chipotle are great choices
  • 1/2 teaspoon cinnamon ground
  • 1/2 teaspoon cardamom ground
  • 1 cup dark chocolate chips divided
  • 1/2 cup coconut milk any plant milk will work
  • 1/4 cup agave syrup
  • 1/4 cup grape seed oil or any mild vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup walnut pieces optional


  • Preheat the oven to 350 degrees F. Prepare and 8×8 inch pan with parchment paper.
  • In a medium sized bowl, mix the flour, ground flax seed, salt, baking powder, cocoa powder, sugar, chili powder, cinnamon, and cardamom. Stir until thoroughly combined.
  • In a double boiler (or heat-resistant bowl placed over a pan of simmering water), melt 1/2 cup of the chocolate chips. Stir in the plant milk and mix until completely smooth. Add the oil, agave, and vanilla. Mix well until everything is combined.
  • Stir the wet ingredients into the dry ingredients and stir until you have a thick batter. Do not overmix.
  • Stir in the remaining 1/2 cup chocolate chips and the walnuts.
  • Spread the batter in the prepared pan, filling in the edges and smoothing the top.
  • Bake 18-20 minutes or until the edges start to look dry and a toothpick inserted in the center comes out clean.
  • Allow the brownies to cool at least 15 minutes before cutting. Try not to eat them all in one sitting.
  • Store cooled brownies (if you have any left) in an airtight container.


Calories: 328kcal | Carbohydrates: 34g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 103mg | Potassium: 277mg | Fiber: 4g | Sugar: 17g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg