use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!


Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.


Be the first to rate this

Has average rating

Total rating count

  • Cooking time30 min
  • Prep time10 min
  • ServingsPortions 16
recipe image Brownies


  • 1/2 cup (125 mL) Dairy-free Becel® Plant Butter - Salted or Dairy-free Becel® Plant Butter - Unsalted
  • 1 1/4 cups (300 mL) granulated sugar
  • 3/4 cup (175 mL) unsweetened cocoa powder
  • 1/4 tsp. (1 mL) salt
  • 3 large eggs
  • 1 tsp. (5 mL) vanilla extract
  • 2/3 cup (150 mL) all-purpose flour

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 350°F (180°C). Line 8-in. (2 L) square baking pan with foil letting foil extend pan by 2-in. (5 cm) Spray foil with no-stick spray.
  2. Melt Becel® Plant Butter in microwave-safe bowl. Stir in sugar, cocoa powder and salt until blended. Stir in eggs and vanilla. Stir in flour just until blended. (Don't over mix). Scrape into prepared pan.
  3. Bake 30 minutes or until toothpick inserted in center comes out with moist crumbs attached.
  4. Cool on wire rack 10 minutes. Remove from pan and cool completely. Cut into 16 squares.

How would you rate this recipe?