Fudgy Vegan Brownies

In Healthy Dessert Recipes/ Recipes

Fudgy Vegan Brownies | A Couple Cooks

Fudgy Vegan Brownies | A Couple Cooks

Fudgy Vegan Brownies | A Couple Cooks

The day before our son was born, we made these brownies. We had no idea that the next day, our lives would change forever. I had just interviewed my pal Laura Wright on our podcast, and she told me about these fantastic brownies from her new The First Mess cookbook that were vegan, gluten-free, and seriously fudgy. Intrigued, I made them that morning for a dinner party that evening. We gathered around the table with two dear couples and ate vegetarian gyros while their two-year-old sons ran around and threw dinosaurs to each other in our living room. We laughed and drank caipirinhas and ate fudgy vegan brownies. And like Laura promised, they were very, very fudgy (the kids loved them).

The next day we woke up and over our morning coffee I glanced at my phone. It was a text from our birth mama: “Hey I’m in the hospital. They think I’m in labor.” Whhhhhhaaat?! Alex and I looked at each other. My heart went through the roof. We scrambled around the house packing a bag for the hospital (or, Alex packed and I paced in circles).

Fast forward a few days and we were back from the hospital with the best possible sweet little man in tow. Luckily, some very fudgy brownies were left over — perfect for a very tired but very happy mama & daddy.

What I love about cooking is that it’s more than just recipes. It’s LIFE. It’s these life moments we get to share with people, when people make our recipes or they make ours. It’s so rich, and so, so good. Hats off to you Laura, for this sweet recipe for a sweet time in our life. (And, your book is incredible.)

> Check out Laura’s AMAZING cookbook of incredible plant-based recipes and vibrant photos — it’s one of our favorites this year. On Amazon: The First Mess by Laura Wright.

Did you make this recipe?

If you make these fudgy vegan brownies, we’d love to hear how they turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

Listen

Laura Wright will appear on the podcast on March 15.

This recipe is…

Vegan, vegetarian, gluten-free, naturally sweet, egg-free, plant-based, dairy-free

Fudgy Vegan Brownies | A Couple Cooks

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Fudgy Vegan Brownies


1 Star (No Ratings Yet)

  • Author: a Couple Cooks
  • Yield: 16

Ingredients

  • 3/4 cup almond butter
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 3/4 cup unsweetened apple sauce
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons coconut flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped chocolate from a 70% dark dairy-free chocolate bar, divided
  • 3 tablespoons whole almonds, roughly chopped

Instructions

  1. Preheat the oven to 350F. Line an 8-inch square pan with a piece of parchment paper, leaving an overhang on two opposite sides. Set aside.
  2. In a medium bowl, whisk together the almond butter, maple syrup, applesauce, and vanilla.
  3. To the almond butter mixture, add the cocoa powder, coconut flour, baking soda, and salt. Whisk to combine, ensuring that there are no dry lumps of cocoa in the batter.
  4. In a double boiler, melt half of the chocolate chunks. Vigorously stir the melted chocolate into the brownie batter until fully incorporated.
  5. Scrape the brownie batter into the prepared baking pan. Smooth the batter out evenly with a spatula, pushing it into the edges and corners of the pan. (We used a 9-inch pan, so we did not smooth entirely into one side to keep the brownies on the thicker side.)
  6. Scatter the reserved chocolate chunks and rough-chopped nuts over the top. Slide the pan into the oven, and bake the brownies until the top is slightly firm and appears dry and lightly cracked, about 27 to 30 minutes.
  7. Cool the brownies completely in the pan set on a wire rack. Then, cover the brownies and place them in the refrigerator for at least 1 hour. This step is crucial. The brownies will not cut neatly unless they get adequate cooling time. (We enjoyed the brownies even more a day later after refrigerating over night.)
  8. Right before slicing the brownies, run a chef’s knife under hot water and dry it off, then slice into squares and serve.

 

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.

38 Comments

  • Reply
    Medha
    March 13, 2017 at 11:56 am

    Love all the almond butter in these- so delicious! Plus, it sounds like they have some great memories associated with them :)

    • Reply
      Sonja
      March 30, 2017 at 3:55 pm

      They ARE so delicious! Hope you enjoy :)

  • Reply
    Kari
    March 13, 2017 at 12:21 pm

    Those look amazing!
    Kari
    http://sweetteasweetie.com/

  • Reply
    Zishan
    March 15, 2017 at 1:08 am

    Never though of put almond on the top of the brownie, it must be crunchy and tasty. Thanks for sharing it.

  • Reply
    Katie @ Whole Nourishment
    March 15, 2017 at 5:28 am

    Loved your latest podcast episode hearing about Larson, your cookbook (can’t wait!!), and from Laura. I love baking with coconut flour, so I’ll definitely be making these brownies. Thanks for sharing!

    • Reply
      Sonja
      March 30, 2017 at 3:55 pm

      Oh thank you for saying so! Yes, it’s only a touch, but I enjoyed the subtle flavor!

  • Reply
    shanna
    March 15, 2017 at 12:26 pm

    Ah, you guys! So happy for you!

    • Reply
      Sonja
      March 30, 2017 at 3:56 pm

      Awww thank you so much, Shanna!!!

  • Reply
    Shirley
    March 15, 2017 at 2:23 pm

    Made this on a whim as I miraculously had all the ingredients. Absolutely fabulous!! This will be my go to from here on out. Used shredded unsweetened coconut and chocolate as topping instead. Congratulations on the new addition!!

    • Reply
      Sonja
      March 30, 2017 at 3:56 pm

      Wow don’t you love it when you have everything on hand?! Yes, these are our new go-to too, I think. Hats off, Laura! And thank you for the congratulations! :)

  • Reply
    Lauren Grant | Zestful Kitchen
    March 16, 2017 at 4:51 pm

    These look so tasty! I just recently bought a new jar of almond butter, I’ll have to whip these up soon! Congrats on the new addition to the family!

    • Reply
      Sonja
      March 30, 2017 at 3:57 pm

      Awww thank you so much! You must try them — you won’t be disappointed!

  • Reply
    Genna
    March 24, 2017 at 10:25 am

    Is it okay to use regular flour instead of coconut flour? I have most of the ingredients at home except for the coconut flour. Not sure if I should make the trip to get some. Thank you!

    • Reply
      Sonja
      March 24, 2017 at 7:37 pm

      Great question! I think that if you’re not gluten-free, regular flour would work fine! Let us know what you think!

      • Reply
        Genna
        March 27, 2017 at 3:51 pm

        Thank you! Will do. For now, I was able to conjure up some willpower to not make these this weekend. Rest assured, I WILL be making them at some point! :)

  • Reply
    Vanessa
    April 4, 2017 at 2:06 pm

    I’m assuming regular baking chocolate will work fine if I’m not vegan? Do you think unsweetened would work best, semi-sweet, or something else? Also, do you think other nut butters would work in place of the almond?

    • Reply
      Sonja
      April 4, 2017 at 2:25 pm

      Hi Vanessa! Yes, regular baking chocolate would be fine — we like bittersweet chocolate best (not unsweetened), but you can also use semi-sweet. Yes, other nut butters work! We just chose almond when we made it, but you could use any other type! Great questions.

      • Reply
        Vanessa
        April 7, 2017 at 3:17 pm

        I made these yesterday, and they turned out amazing! I ended up using vegan chocolate chips (70%) and about 1/2 cup of almond butter and 1/4 peanut butter. I actually made them to bring to a friend who had a baby last weekend, but had to try one for myself… I am obsessed and would definitely make them again!

        • Reply
          Sonja
          April 8, 2017 at 8:23 pm

          Fantastic, thanks for the update! Laura’s brownies for the win!

  • Reply
    Teresa
    April 9, 2017 at 10:14 pm

    Real good and nice and fudgey

  • Reply
    D
    May 16, 2017 at 11:12 am

    Hello there!

    Should I use roasted almond butter here for the best flavor, or unroasted? I need to go buy some first, and I can’t wait to try this.

    Congrats and blessings to your family!

  • Reply
    Mazie
    May 30, 2017 at 5:29 pm

    Do you have any suggestions on almond butter replacements? I would love to make these for my husband but he is allergic to almonds on top of being allergic to dairy and eggs! Thanks in advance!!

    • Reply
      Mazie
      May 30, 2017 at 5:30 pm

      I just read through more comments and looks like I could use any other nut butter ;)

      • Reply
        Sonja
        May 31, 2017 at 6:12 pm

        Yes! I was just going to reply that you can use any type of nut butter — is he allergic to peanuts? Peanut butter would be fabulous!

  • Reply
    Olympia
    June 9, 2017 at 1:18 pm

    Hi!

    The recipe seems perfect and the reviews are so encouraging, can’t wait to make the brownies tomorrow :) in terms of measurements, would you mind letting me know whether by cups you mean American ones? Any chance you have the list of ingredients in grams? Grams seem far more reliable than cups…

    • Reply
      Sonja
      June 9, 2017 at 1:27 pm

      Hi there! Yes, the measurements are American cups. I have mL measurements if you’d like? Shoot me an email, sonja@acouplecooks.com!

  • Reply
    Alison
    June 19, 2017 at 1:40 pm

    Oh my gosh! These are so good! I made them yesterday and used peanut butter in place of almond butter. This will be our new go to brownie recipe. Thanks so very much!

    • Reply
      Sonja
      June 19, 2017 at 1:45 pm

      SO so glad!!! All the props go to Laura at The First Mess — she’s a genius!

  • Reply
    Erin
    June 27, 2017 at 1:58 am

    I’m somewhat of a brownie snob and was convinced that messing around by trying to make brownies ‘healthier,’ was a waste of time and somewhat criminal! :) These are better than any brownie recipe I’ve tried, classic or adapted. Simply delicious!

    • Reply
      Sonja
      July 26, 2017 at 6:13 pm

      Haha! Well this is the best feedback ever. Thank you so much for the endorsement! Kudos to Laura, who developed the recipe.

  • Reply
    Wyonne
    July 11, 2017 at 8:49 am

    Hi! What can I substitute for the applesauce? I have came sugar, honey and molasses on hand. Please let me know if any of these would work. Thanks!!

    • Reply
      Sonja
      July 11, 2017 at 9:43 pm

      Hmmm, I would probably stick with the applesauce here unless there is a dietary reason? Our friend Laura is the author of this recipe and I can research with her, but I want to understand the reason behind the substitute!

  • Reply
    Wyonne
    July 12, 2017 at 1:31 am

    Thanks Sonja! I just don’t have any applesauce and also I don’t like it. I bought some plain yogurt to try instead but haven’t made them yet. What do you think of that idea?

    • Reply
      Sonja
      July 26, 2017 at 5:15 pm

      Hmmm, that’s an interesting idea! I’m not sure how it would work, but you might as well try! Let me know if it works out! (I will say that you can’t taste apple sauce in the least inside the brownies! But I definitely understand not wanting to buy it!)

  • Reply
    Wyonne
    July 12, 2017 at 11:29 am

    Note: it’s cashew yogurt! I don’t eat dairy.

  • Reply
    Joyce Johnson
    March 18, 2018 at 3:51 pm

    Hi Sonja,
    I’m sooo excited to try this brownie recipe! I’ve only been vegan since September and I have to say ,there are so many options and variations on traditional “meat” dishes that I haven’t missed any of them. I am allergic to peanuts and almond so I will be using my trusty SunButter, which is free of the top 8 allergens. I’ll give it a go with walnuts for a bit of crunch and will use my homemade applesauce which is a staple in our home.
    Having a vegan cooking demo in May and will hopefully include this recipe in the dessert portion. Thanks agaon and will let you know how they turn out!
    Great Site!!!

    • Reply
      Sonja
      April 16, 2018 at 9:39 pm

      This sounds fabulous! Love your substitutions and I think the brownies will be even more delicious. Let us know how they turned out, and whether you use them for your cooking demo!

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