Vegan Brownies with a Kick of Chili & Cinnamon

Rich, fudgy chocolate brownies infused with smoky ancho chile and warm cinnamon—these vegan baked goods taste like Mexican hot chocolate in every bite. A great vegan brownie recipe is not hard to find these days. That’s why I set out to make something unique and different. These vegan brownies are infused with rich cocoa, smoky ancho chili, and warm cinnamon for a flavor inspired by traditional Mexican desserts. Perfectly fudgy and dairy-free, this vegan baked good recipe brings together sweet flavors, subtle heat, and decadent cinnamon in every bite. These brownies will please the whole crowd - I fed them to my work friends - none of them are vegan - and they were gone in minutes. at, increase the ancho chile incrementally; if you prefer a subtler nod

Although these are unique they are made with pantry-friendly ingredients like cocoa powder, flour, sugar and vegan butter so no need to hunt for rare hard to find ingredients. These dairy free brownies stay moist and light without eggs or dairy due to my favorite egg replacer, arrowroot powder. If you don’t have that in your pantry no problem- Bob’s Red Mill egg replace works wonderfully and there is a link to order it below.

Ancho chile powder lends a mild, fruity smokiness rather than fierce heat; paired with ground cinnamon, it amplifies the cocoa’s richness and echoes the classic flavors of Mexican hot chocolate. A touch of instant coffee or espresso powder can be added to deepen the chocolate flavor, while a sprinkle of flaky sea salt on top creates the perfect sweet-salty contrast.

Tips for success: don’t overmix once you add the dry ingredients—overworking the batter can make the texture cake-like. For fudgier brownies, underbake slightly and let them cool completely in the pan before slicing. Use a high-quality cocoa powder for the best chocolate intensity. If you like extra he to spice, reduce it.

These brownies are ideal for bake sales, potlucks, or a cozy night in with a mug of plant-based milk spiked with cinnamon. Label them as vegan desserts and vegan baked goods to attract plant-based eaters or don’t and suprise everyone when you tell them they are vegan. Enjoy!

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Vegan Brownies with Ancho Chile and Cinnamon

Yield: 9-12

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 1 cup all purpose flour - you can make these gluten-free by using Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
• 1 cup raw cane sugar – if you don’t have this you can substitute white sugar, or raw cane sugar adds a nice flavor
• 1/3 cup Dutch-processed cocoa powder or regular cocoa powder
• 2/3 cup dark chocolate vegan chips or semi-sweet vegan chips (I use dark)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground ancho chile powder
• 1 & 1/2 teaspoons cinnamon
• Egg replacer for 1 egg – For this recipe I use 1 tablespoon of arrowroot powder mixed with 2 tablespoons of plant-based milk, but you can use any commercial egg replacer (I often use Bob’s Red Mill Egg Replacer.)
• 1 teaspoon vanilla
• 3 tablespoons vegetable oil
• 3 tablespoons melted plant-based butter
• 1/4 cup soy milk or oat milk - be sure to use unflavored and unsweetened
• 3 tablespoons maple syrup
• 1/2 cup lightly toasted or raw pepitas/pumpkin seeds (optional for topping but recommended)

Instructions

1. Preheat oven to 350 degrees and line a 9x9 inch baking pan with parchment paper (optionally grease it with plant-based butter).
2. In a medium sized bowl add the flour, cocoa powder, sugar, baking powder, spices, and salt and then mix together well with a whisk.
3. Add the chocolate chips and mix again - be sure everything is well combined.
4. In a separate bowl mix up the egg replacer - if you are using arrowroot be sure to whisk it together until well combined.
5. Add the vanilla, plant-based milk, melted vegan butter, vegetable oil, and maple syrup to the egg replacer and whisk together until very well combined.
6. Combine the wet and dry ingredients in the larger bowl and mix with a whisk or spatula until completely combined - be careful to not overmix! This will be a thick mixture and will need to be spread into the pan not poured.
7. Spread the brownies into the lined or greased 9x9 inch baking pan and sprinkle the pumpkin seeds on top.
8. Bake in the oven at 350 degrees for 22-25 minutes.
9. Cool the brownies on a wire rack (in the pan) for at least 35-45 minutes until completely cooled.
10. Cut and enjoy!!!

Recommended Products

Bob's Red Mill Egg Replacer

Ancho Chili Powder

Bob's Red Mill Gluten Free Flour

Nutrition Facts

Calories

302

Fat

13 g

Sat. Fat

6 g

Carbs

47 g

Fiber

5 g

Net carbs

41 g

Sugar

31 g

Protein

4 g

Sodium

191 mg

Cholesterol

9 mg

Vegan Sweets & Treats

Links: When available I use affiliate links and may earn a commission. As an Amazon Associate, I earn from qualifying purchases. This does not cost you more, but it does support my small vegan business!

For more ideas on how to replace eggs, check out this blog: https://www.pcrm.org/news/blog/10-egg-replacement-tips-and-12-eggless-recipes