A beautifully plated square of rich, fudgy vegan spelt brownie on a minimalist white plate, adorned with a sprinkle of fresh, vibrant pomegranate seeds and a hint of fresh mint. The scene is bathed in natural morning light from an east window, casting soft shadows on marble countertops with subtle wood accents in the background. A small ceramic bowl with a few extra pomegranate seeds is artfully placed, emphasizing a clean and tidy presentation with warm tones, captured in a lived-in kitchen environment. No hands or people visible.

Vegan Spelt Brownies: Fudgy, Wholesome & Deliciously Plant-Based

ByMaya
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A close-up, delicious shot of several freshly baked vegan spelt brownies arranged neatly on the same wooden cutting board, showcasing their fudgy texture and slightly crinkled tops. Natural morning light from the east window illuminates the scene, highlighting the deep chocolate color and the scattered, juicy pomegranate seeds. Soft shadows play on the marble countertops in the background, with a sprig of fresh herbs adding a touch of green. The presentation is clean and inviting, reflecting warm tones and a lived-in kitchen feel. No hands or people visible.

Vegan Spelt Brownies

There was a time when the very idea of a healthy brownie felt like a culinary oxymoron in my kitchen – a delicious dream that seemed impossible to achieve. But after a particularly invigorating weekend hike left me craving something rich, deeply satisfying, yet still kind to my body, I embarked on an experiment that changed everything. That day, I reached for a forgotten jar of applesauce and some wholesome spelt flour, and the journey to creating these unbelievably delicious Vegan Spelt Brownies with Applesauce and Pomegranate truly began, forever reshaping my definition of wholesome indulgence.

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The result was nothing short of a revelation: a batch of brownies so deeply fudgy, so intensely chocolatey, and imbued with a delicate, nutty undertone from the spelt, they instantly became a household legend. These Vegan Spelt Brownies aren’t merely good for vegan brownies; they are, unequivocally, genuinely fantastic brownies, full stop.

And when I decided to scatter a handful of jewel-like pomegranate seeds across the top for a vibrant burst of tart freshness, it was pure magic, much like the perfect harmony we sought to achieve with our Paleo Chocolate Brownies – a testament to how simple, plant-based ingredients can create something truly extraordinary and decadent.

Vegan Spelt Brownies: Fudgy, Wholesome & Deliciously Plant-Based
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Vegan Spelt Brownies: Fudgy, Wholesome & Deliciously Plant-Based

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Indulge in these rich, fudgy Vegan Spelt Brownies! Made with wholesome spelt flour and applesauce for incredible moisture, these plant-based delights are deeply chocolatey with a delightful burst of fresh pomegranate.

Ingredients

  • 1 1/2 cups light spelt flour

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup granulated sugar (or coconut sugar)

  • 1/2 cup unsweetened applesauce

  • 1/2 cup melted coconut oil

  • 1/2 cup plant-based milk (almond or oat works great)

  • 1 teaspoon vanilla extract

  • 1/2 cup vegan chocolate chips (plus more for topping, optional)

  • 1/4 cup fresh pomegranate seeds (for mixing in)

Directions

  • Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan. Line it with parchment paper, leaving an overhang on two sides for easy removal.
  • In a large bowl, whisk together the spelt flour, cocoa powder, baking soda, and salt. Make sure there are no lumps.
  • In a separate medium bowl, combine the sugar, applesauce, melted coconut oil, plant-based milk, and vanilla extract. Whisk until smooth and well combined.
  • Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
  • Fold in the 1/2 cup of vegan chocolate chips and the 1/4 cup of fresh pomegranate seeds. Distribute them evenly throughout the batter.
  • Pour the brownie batter into your prepared baking pan and spread it evenly with the spatula. If desired, sprinkle a few extra chocolate chips on top.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking to keep them fudgy!
  • Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. This is crucial for fudginess.
  • Once cooled, cut into 9 squares. Garnish with a few more fresh pomegranate seeds before serving for a beautiful presentation and added freshness.

Notes

    • Spelt Flour Savvy: Spelt flour, while a ‘cousin’ to wheat, can absorb liquid differently. It often needs a little less moisture than all-purpose flour and can result in a more tender crumb if not overmixed. Don’t be tempted to add more flour than specified, and mix only until combined for the best fudgy texture!
    • Applesauce Secret: Unsweetened applesauce is our little secret weapon here, acting as a brilliant egg replacer and adding incredible moisture without adding too much extra sweetness. Ensure it’s unsweetened so you have full control over the final sugar content in your brownies.
    • Pomegranate Perfection: For the best burst of flavor and texture, I love adding fresh pomegranate seeds right into the batter and as a garnish. If you don’t have fresh, dried cranberries or cherries could offer a similar tart contrast, though fresh is truly special here.

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