Vegan Fudgy Almond Butter Oat Flour Brownies
Rich, fudgy brownies made with almond butter, coconut oil, and oat flour create an incredibly moist texture that rivals traditional versions. The combination of coconut sugar and maple syrup provides deep sweetness while cocoa powder delivers intense chocolate flavor. Flax eggs bind everything together while chocolate chips add delightful bursts of sweetness throughout. These brownies are perfect for anyone avoiding gluten and dairy, and they're so delicious that even those without dietary restrictions will love them. The secret is whisking the wet ingredients until they resemble caramel, creating that signature fudgy texture.
Ingredients
- ¼ cup natural unsalted creamy almond butter
- ½ cup coconut sugar
- ⅓ cup pure maple syrup
- ¼ cup + 2 tablespoons coconut oil, melted
- ¾ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 flax eggs, 2 tablespoons golden ground flaxseed + 6 tablespoons water, whisked together and set for 15 minutes
- ¼ cup + 2 tablespoons gluten free oat flour, very finely ground
- ½ cup vegan chocolate chips
Instructions
- 1
Preheat oven to 325°F and line an 8-inch square baking pan with parchment paper
- 2
Whisk together almond butter, coconut sugar, maple syrup and melted coconut oil until mixture resembles caramel
- 3
Add cocoa powder in increments, whisking until shiny and smooth, scraping bowl sides as needed
- 4
Whisk in vanilla, salt and flax eggs until combined
- 5
Fold in oat flour in thirds using rubber spatula until batter resembles soft dough with no flour patches
- 6
Fold in chocolate chips
- 7
Pour batter into prepared pan and smooth into even layer with rubber spatula
- 8
Bake for 26-34 minutes until done
- 9
Cool completely for 1 hour before slicing into squares
Tips
Whisk the wet ingredients until they resemble caramel for the fudgiest texture - this step is crucial for proper brownie consistency.
Make sure your oat flour is very finely ground, not coarse, or the brownies will have a grainy texture instead of smooth.
Cool completely before slicing to prevent crumbling - warm brownies will fall apart when cut.
Good to Know
Store covered at room temperature for up to 4 days or refrigerate for up to 1 week.
These brownies actually taste better the next day as flavors meld - make ahead for best results.
Serve at room temperature for fudgiest texture, or slightly warm for a more cake-like consistency.
Common Mistakes
Don't overbake or brownies will become dry instead of fudgy - they should still look slightly underdone when removed.
Avoid using coarse oat flour which will make brownies grainy instead of smooth.
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I use regular flour instead of oat flour?
No, regular flour contains gluten. Substitute with almond flour using 3/4 the amount, or use a gluten-free flour blend in equal amounts.
What if I don't have flax eggs?
You can use 2 regular eggs if not avoiding animal products, or try 1/4 cup applesauce as a binding substitute.
How long do these brownies keep?
Store covered at room temperature for 4 days, refrigerated for 1 week, or freeze for up to 3 months wrapped tightly.