Super Fudgy Vegan Brownies

Super fudgy vegan brownies made with almond flour and chocolate chunks. Gluten-free, grain-free, and naturally sweetened.

Do you still have cable?

To be honest, I’m not a huge TV-watcher.

And by that I mean, when I turn on the TV, I usually turn it on with the intention to watch a recorded episode of Grey’s Anatomy or a romcom on Netflix.

So when Dan asked me if I wanted to cancel cable, I shrugged and said, “Sure, why not.”

(He’s gone down a recent rabbit hole of YouTube TV– did you know that was a thing?)

So today is our first cable-less evening– no big deal– until I realized that the our HBO subscription was a gift through our newly canceled cable contract.

And the only thing I really care about watching on television right now is HBO’s new Gentleman Jack.

But it’s OK because I signed up for a free trial that I will absolutely forget to cancel before the billing begins next month.

So I’m all set up to watch the latest episode on my laptop with a brownie square that I’m sharing with you today.

These Super Fudgy Vegan Brownies are made in just 1-bowl with a 15 minutes bake time!

How to Make Super Fudgy Vegan Brownies

So, how was your Memorial Day?

I ate too many grilled vegetables and laid in the sun at the pool with a friend; the two hallmark items checked off.

Yes, it’s definitely no-bake dessert season, so naturally I also baked a lot of brownies, trying out different variations to get the fudgiest texture.

These brownies are not just vegan, guys, they’re also gluten and grain-free, oil-free, and refined sugar-free, too!

Swaps and Substitutions

The dark chocolate batter has a moist almond flour base sweetened with unrefined coconut sugar and maple syrup.

Almond flour is perfect in this recipe because it adds protein and moisture!

You can use tahini or almond butter to make these brownies oil-free.

I’m partial to tahini, myself, but I am currently on a sort of tahini “break”, to allow room for  some new dips and dressings.

Either one will work here to create the gooiest chewiest healthier brownies.

How to Serve Super Fudgy Vegan Brownies

Enjoy these Super Fudgy Vegan Brownies whenever you’re craving a big warm pan of gooey chocolate.

Honestly, the hardest part of the recipe is knowing when to take the pan out of the oven.

It can be confusing, because the brownies will appear underdone when you peak in at the 15 minute mark.

So you have to trust me when I say that they will firm up outside of the oven.

I waited 30 minutes to slice mine to ensure they were cool enough to hold their shape.

The trick to clean brownie edges is to wipe the knife’s edge after each slice.

I kept the brownies simple here with Hu Kitchen Gems, but some other mix in ideas are: walnuts, coconut, or cacao nibs.

More Vegan Brownies

• 1-Bowl Butternut Brownies

• Black Bean Blender Brownies

• Black Sesame Butter Brownies

• Sweet Potato SunButter Brownies

• SunButter & Jelly Brownies

• Pumpkin Almond Butter Brownies

• Blueberry Mousse Brownies

• Cashew Butter Buckeye Brownies

• Vegan Cosmic Brownies

• Matcha Dusted Brownies

I Want to Hear From You

If you make this Super Fudgy Vegan Brownies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

Super Fudgy Vegan Brownies

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Flora & Vino
• Total Time: 28 mins
• Yield: 9-12 brownies
• Diet: Vegan

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Description

Super fudgy vegan brownies made with almond flour and chocolate chunks. Gluten-free, grain-free, and naturally sweetened.

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Ingredients

• 1 cup Hu Kitchen Gems
• 2 flax eggs (2 TBSP + 6 TBSP)
• 1/2 cup unrefined coconut sugar
• 1/4 cup pure maple syrup
• ½ cup tahini or almond butter
• 1/2 cup + 2 TBSP almond flour
• 1/2 cup raw cacao powder
• 1 teaspoon baking powder

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Instructions

1. Preheat the oven to 350°F and line an 8 or 9-inch square baking dish with parchment paper.
2. In a large mixing bowl, combine the ground flaxseed and filtered water and whisk to combine. Set aside for 5-10 minutes to gel.
3. Add in the coconut sugar, maple syrup, and tahini and whisk everything until it’s smooth.
4. Sift in the almond flour, cacao powder, and baking powder, and mix until all of the ingredients are well-combined. Fold in 3/4 of the chocolate gems.
5. Pour the batter into the baking dish and smooth the top off with a spatula. Top the batter with the remaining chocolate gems.
6. Bake the brownies for 15-18 minutes, then remove them from the oven to cool. The brownies will appear underdone when they’re first removed from the oven, but will firm up while cooling. DO NOT OVER COOK. For fudgier brownies, remove them at the 15 minutes mark or bake an additional 3 minutes for firmer brownies.
7. Cool the brownies for at least 30 minutes before cutting, then slice them into squares with a knife and serve. Store leftover brownies in an airtight container in the refrigerator for up to one week and freeze for longterm storage.

• Prep Time: 10 mins
• Cook Time: 18 mins
• Category: Dessert
• Method: Oven-Bake
• Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free

This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!