I am confident that these are The Best Fudgy Vegan Brownies you will ever make. The texture is incredible, and they have a rich, decadent dark chocolate flavor. Plus they're made with simple, wholesome ingredients like raw cacao powder, ground flax, and pumpkin puree. Perfect for anyone who is Gluten-Free, Vegan, or Paleo!

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🍴Recipe Ingredients
🍴 Recipe Instructions
How to store leftover brownies
Recipe
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🍴Recipe Ingredients

Dry Ingredients

Almond Flour - I would not recommend subbing almond flour for any other flour. My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
Cacao Powder - You can use traditional cocoa powder, but I like cacao powder because it’s less processed and more NUTRIENT DENSE. TerraSoul is one of my favorite brands – great quality, and great price!
Coconut Sugar - You can also sub with Lakanto Monkfruit for a lower sugar option!
Pumpkin Puree - You may think this is an odd ingredient, but you'd never know it's in the batter!! Adds the perfect thick and creamy consistency. You can substitute for mashed sweet potato.
Melted Coconut Oil - Make sure the coconut oil is measured first, and then melted.
Flax Eggs - 1 Tbs. Ground Flax + 2 ½ Tbs. Water = 1 Flax Egg
Dark Chocolate Chips - Totally optional, but I think chocolate chips are always a nice addition to brownies! Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.

🍴 Recipe Instructions

Making the Brownie Batter

Start by making your flax eggs. In a small bowl add your ground flax and water. Use a spoon or whisk to blend until fully combined. They must sit for at least five minutes!
Next add almond flour, cacao powder, coconut sugar, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend until fully combined.
In a separate mixing bowl add pumpkin puree, melted coconut oil, vanilla, and flax eggs. Use a hand mixer or stand mixer to blend until fully combined.
Once your wet mixture is blended, slowly start to add the dry mixture. Once it's fully combined it should be a super thick consistency. At this time you can fold in chocolate chips, or you can wait and sprinkle them on top!

Baking

Use a non-stick spray or coconut oil on a paper towel to grease your baking dish. Add the batter, and use the back of a spoon or spatula to make sure it's even. If you're adding chocolate chips on top, add them now!
Bake at 350 degrees for about 25-35 minutes depending on how deep your pan is.
Once they're done, remove from oven and let them cool to about room temp before cutting!
ENJOY!!

How to store leftover brownies

They can be stored at room temperature for a couple days. I would recommend putting them in glass container in the refrigerator to keep them as fresh as possible! Plus the texture is amazing when they're cold! (In my opinion!) You can also store them in the freezer in an air tight glass container! When you want to remove some to eat, you can let them defrost in the refrigerator or eat them FROZEN. (Which is my personal favorite.)

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After you make these Fudgy Vegan Brownies, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!

Recipe

Fudgy Vegan Brownies

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Prep Time 20

Cook Time 30

Total Time 50

Course Dessert, Snack

Cuisine American

Servings

Calories 208 kcal

Equipment

8x8 Baking Dish
Whisk
Spatula

Ingredients

Dry Ingredients

1 + ½ Cups Almond Flour
½ Cup Cacao Powder
⅓ Cup Coconut Sugar Or Lakanto Monkfruit
½ Tsp. Baking Soda
¼ Tsp. Salt

Wet Ingredients

½ Cup Pumpkin Puree You can sub with mashed sweet potato. Adds a thicker texture!
2 Tbs. Melted Coconut Oil
2 Flax Eggs 1 Tbs. Ground Flax + 2 ½ Tbs. Water = 1 Flax Egg
1 Tsp. Vanilla

Optional

¼ cup Dark Chocolate Chips

Instructions

Making Brownie Batter

Start by making your flax eggs. In a small bowl add your ground flax and water. Use a spoon or whisk to blend until fully combined. They must sit for at least five minutes!
Next add almond flour, cacao powder, coconut sugar, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend until fully combined.
In a separate mixing bowl add pumpkin puree, melted coconut oil, vanilla, and flax eggs. Use a hand mixer or stand mixer to blend until fully combined.
Once your wet mixture is blended, slowly start to add the dry mixture. Once it's fully combined it should be a super thick consistency. At this time you can fold in chocolate chips, or you can wait and sprinkle them on top!

Baking

Use a non-stick spray or coconut oil on a paper towel to grease your baking dish. Add the batter, and use the back of a spoon or spatula to make sure it's even. If you're adding chocolate chips on top, add them now!
Bake at 350 degrees for about 25-35 minutes depending on how deep your pan is.
Once they're done, remove from oven and let them cool to about room temp before cutting!
ENJOY!!

Notes

How to store leftovers

Nutrition

Serving: 1gCalories: 208kcalCarbohydrates: 17gProtein: 6gFat: 16gSaturated Fat: 5gCholesterol: 1mgSodium: 147mgPotassium: 151mgFiber: 5gSugar: 7gVitamin A: 2119IUVitamin C: 1mgCalcium: 70mgIron: 2mg

Keywords almond flour brownies, almond flour vegan brownies, fudgy vegan brownies, vegan paleo brownies

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