Gluten-Free Fudgy Vegan Almond Butter Brownies
Rich, fudgy brownies made with almond butter and coconut oil instead of traditional dairy ingredients. These plant-based treats deliver deep chocolate flavor from cocoa powder and get their moisture from maple syrup and flax eggs. Perfect for vegans, those avoiding dairy, or anyone craving a healthier brownie option. The almond butter creates an incredibly dense, chewy texture while vegan chocolate chips add bursts of sweetness throughout each bite.
Ingredients
- ¼ cup natural unsalted creamy almond butter or other nut butter
- ½ cup organic dark brown sugar or coconut sugar
- ⅓ cup pure maple syrup
- ¼ cup + 2 tablespoons, melted coconut oil
- ¾ cup unsweetened cocoa powder or raw cacao powder
- 2 flax eggs ground flaxseed (2 tablespoons ground flaxseed + 6 tablespoons water whisked together, set for 15 mins)
- 1 teaspoon pure almond extract or pure vanilla extract
- ¼ teaspoon salt
- ¼ cup + 2 tablespoons, white whole wheat flour or oat flour
- 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, brown sugar, maple syrup and melted coconut oil until mixture resembles caramel
- 3
Add cocoa powder in 1/4 cup increments, whisking until shiny and smooth, scraping bowl sides as needed
- 4
Stir in flax eggs, extract, and salt gently to incorporate
- 5
Fold in flour using rubber spatula until you get soft dough consistency with no flour patches remaining
- 6
Fold in vegan chocolate chips and pour batter into prepared pan
- 7
Smooth batter into even layer with rubber spatula
- 8
Bake for 25-35 minutes until done
- 9
Cool completely for 1 hour before slicing into 9-16 brownies
Tips
Prepare flax eggs first by mixing ground flaxseed with water and letting sit for 15 minutes to thicken before using.
Add cocoa powder gradually while whisking to prevent lumps and achieve the smoothest, shiniest batter texture.
Cool brownies completely before cutting to prevent crumbling and ensure clean slices with defined edges.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Can be made 1-2 days ahead and stored covered. Flavor improves after first day.
Serve at room temperature or slightly warmed for extra fudginess.
Common Mistakes
Don't skip cooling time to avoid crumbly, messy slices.
Add cocoa powder gradually to avoid lumps in the batter.
Don't overbake to maintain fudgy texture instead of cake-like consistency.
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make these brownies gluten-free?
Yes, substitute the white whole wheat flour with oat flour or a gluten-free flour blend using the same measurement for best results.
What if I don't have flax eggs?
You can substitute with 2 regular eggs if not vegan, or try chia eggs made the same way, or 1/2 cup unsweetened applesauce.
How long do these brownies keep fresh?
Store covered at room temperature for up to 5 days, or refrigerate for up to 1 week. They can also be frozen for up to 3 months.