1-bowl fudgy vegan brownies made with almond flour and chocolate chunks. Gluten-free, grain-free, and naturally sweet with coconut sugar and maple syrup.
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!
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!
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.
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.
If you make these Super Fudgy Vegan Brownies 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 recipe like this one to make later.
For more healthier brownies, try my 1-Bowl Butternut Brownies, Avocado SunButter Swirl Brownies, and Black Sesame Butter Brownies.
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XO Lauren
PrintSuper Fudgy Vegan Brownies
- Total Time: 28 mins
- Yield: 9-12 brownies
- Diet: Vegan
Description
1-bowl fudgy vegan brownies made with almond flour and chocolate chunks. Gluten-free, grain-free, and naturally sweet with coconut sugar and maple syrup.
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
Instructions
- Preheat the oven to 350°F and line an 8 or 9-inch square baking dish with parchment paper.
- In a large mixing bowl, combine the ground flaxseed and filtered water and whisk to combine. Set aside for 5-10 minutes to gel.
- Add in the coconut sugar, maple syrup, and tahini and whisk everything until it’s smooth.
- 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.
- Pour the batter into the baking dish and smooth the top off with a spatula. Top the batter with the remaining chocolate gems.
- 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.
- 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!
Kellie
Hey there!
Is it almond flour or almond meal?
Thanks
Flora & Vino
Almond flour 🙂
Rachel
First of all : everyone needs to make these right now !!!
I used Trader Joe’s almond flour, and also their sunflower seed spread ( only the sunflower seeds and salt as ingredients, not their other option that has sugar )
I haven’t tried them with tahini or almond butter but would highly recommend the sunflower seed butter ! It was soo good. They definitely absolutely DO thicken as they cool. I don’t have a metal brownie pan, only a silicone, so I baked mine longer than the recipe called for but I did pull them out at the same stage. They seem underdone when pulling them out but they cool to fudgy perfection.
Thank you Lauren for the simple ingredient, quick and easy brownies ! Can’t wait to make more of your recipes.
Flora & Vino
Hi Rachel,
Thanks so much for the review!!! Love that you used sunflower seed butter here– sounds amazing. And YES so glad you waited for them to firm up when cooled! Can’t wait to see what recipes you try next!
XOXO Lauren
Alyssa
These brownies are delicious and were super easy to make! Will definitely make them again.
I baked mine for 15 minutes (at altitude) and I think they needed a couple more minutes. Aside from that I had no problems. Using the parchment paper was a life saver, it made it very easy to get the brownies out of the pan and slice them.
Flora & Vino
Hi Alyssa!
I’m so glad you enjoyed these! Glad that the parchment paper was useful– it’s SO nice for cleanup here, too!
XOXO Lauren