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To make the best vegan fudgy brownies, gather these ingredients: - 1 cup almond butter (or your favorite nut butter) - 1 cup maple syrup - 1/2 cup unsweetened cocoa powder - 1 tsp vanilla extract - 1/2 cup oat flour (or whole wheat flour) - 1/4 tsp baking soda - 1/4 tsp salt - 1/2 cup dark chocolate chips (dairy-free) - 1/4 cup chopped walnuts or pecans (optional) These ingredients create a rich, fudgy texture that you will love. If you want to jazz up your brownies, consider these mix-ins: - Chopped nuts like walnuts or pecans add crunch. - Dried fruits, such as cranberries or cherries, bring sweetness. - Coconut flakes can offer a nice chewy texture. - A sprinkle of sea salt on top enhances the chocolate flavor. Feel free to experiment with your favorite add-ins. Each provides a unique twist. Sometimes, allergies or preferences guide our choices. Here are some great substitutes: - Nut butter: Use sunflower seed butter or pumpkin seed butter for nut-free options. - Maple syrup: Agave syrup or brown rice syrup works as a sweetener. - Oat flour: Almond flour or coconut flour can be used if you're gluten-free. - Dark chocolate chips: Try carob chips or chopped dark chocolate for dairy-free. These substitutes keep your brownies delicious while meeting dietary needs. Happy baking! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper. Leave a bit of paper over the edges to lift out the brownies later. 2. In a large bowl, mix 1 cup of almond butter and 1 cup of maple syrup. Stir until it is smooth and creamy. 3. Add 1/2 cup of unsweetened cocoa powder and 1 teaspoon of vanilla extract. Mix until everything blends well. 4. Sift in 1/2 cup of oat flour, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Stir gently until just combined. Avoid overmixing. 5. Fold in 1/2 cup of dark chocolate chips and optional 1/4 cup of chopped walnuts or pecans. 6. Pour the batter into your lined pan. Use a spatula to spread it evenly. Bake the brownies for 25 to 30 minutes. Check them by inserting a toothpick in the center. If it comes out mostly clean, they are done. A few moist crumbs are okay! To ensure your brownies are fudgy, look for a slight shine on the top. They should not feel too soft but should give a little when pressed. If you want them less gooey, bake a few extra minutes. Always let them cool in the pan for about 10 minutes before lifting them out. Then, let them cool completely on a wire rack for the best texture. To get that rich, fudgy texture, use almond butter. It adds creaminess and depth. Use maple syrup for sweetness and moisture. Select high-quality cocoa powder for a deep chocolate taste. Remember, do not overmix the batter. Stir just enough to combine the ingredients. Your brownies will turn out soft and gooey this way. One big mistake is overbaking. Bake for just 25 to 30 minutes. Check for doneness with a toothpick. It should come out with a few moist crumbs. Another mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy. Lastly, don’t skip the parchment paper. It helps with easy removal and clean-up. You need a few simple tools to make this recipe easier. Have a large mixing bowl for mixing the batter. A whisk is great for blending the wet ingredients. Use a spatula for spreading the batter evenly. Lastly, an 8x8 inch baking pan is perfect for this recipe. If you have a wire rack, it helps cool the brownies evenly. Pro Tips Use Fresh Ingredients: Ensure your nut butter and cocoa powder are fresh for the best flavor and texture in your brownies. Don’t Overmix: Mixing the batter just until combined will help keep the brownies fudgy instead of cakey. Experiment with Mix-Ins: Feel free to add your favorite nuts, dried fruits, or even a swirl of peanut butter for added flavor and texture. Store Properly: Keep brownies in an airtight container at room temperature for up to a week, or refrigerate for longer-lasting freshness. {{image_2}} You can easily change the taste of your vegan fudgy brownies. For a mint flavor, add 1/2 teaspoon of peppermint extract. This gives your brownies a fresh twist. If you love peanut butter, swirl in 1/2 cup of creamy peanut butter. This adds richness and a nutty taste. You can also mix in spices like cinnamon or chili powder for a fun kick. If you need a gluten-free option, substitute oat flour with almond flour or coconut flour. Almond flour makes brownies moist and adds protein. Coconut flour absorbs more liquid, so use less. Start with 1/4 cup of coconut flour and add more if needed. Check your brownies while baking. They may need extra time to cook through. To make your brownies healthier, you can reduce the sugar by using ripe bananas or applesauce. These fruits add natural sweetness and moisture. You can also swap half of the almond butter for unsweetened applesauce. This lowers the fat content while keeping the brownies delicious. Try using dark chocolate chips with a higher cocoa content for added health benefits. To keep your vegan fudgy brownies fresh, store them in an airtight container. I recommend placing parchment paper between layers. This way, they won’t stick together. You can keep them at room temperature for up to three days. If you want to store them longer, move them to the fridge. They will stay good for about a week in the fridge. Freezing brownies is simple and effective. First, let the brownies cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place the wrapped squares in a freezer-safe container or bag. They can last up to three months in the freezer. When you want to eat them, just thaw in the fridge or at room temperature. You can also warm them in the microwave for a few seconds for a fresh-baked taste. These brownies have a good shelf life. At room temperature, they last about three days. In the fridge, they can stay fresh for a week. If you see any mold or an off smell, it’s time to toss them. Brownies that feel dry or hard may not taste as good. Always check for freshness before enjoying your delicious treat! Yes, you can use any nut butter you like. Peanut butter works well too. Sunflower seed butter is a great nut-free option. Just remember, the flavor might change a bit with each butter. You can replace maple syrup with mashed bananas or unsweetened applesauce. These will add sweetness and moisture. You might need to adjust the other ingredients a bit for the right texture. To cut even squares, use a sharp knife. First, let the brownies cool completely. Then, wipe the knife with a damp cloth between cuts. This helps keep the edges clean and neat. Making vegan fudgy brownies is simple and fun. We covered essential ingredients, step-by-step instructions, and tips for a perfect bake. Exploring flavor variations and storage methods enhances your brownie game. Avoid common mistakes, and you'll impress everyone with your treats. Now, you have the tools to create tasty, fudgy brownies and enjoy them at their best. Happy baking!

Best Vegan Fudgy Brownies

Deliciously rich and fudgy vegan brownies made with almond butter and dark chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Vegan
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup almond butter
  • 1 cup maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup oat flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped walnuts or pecans

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a large mixing bowl, combine the almond butter and maple syrup. Mix well until smooth and creamy.
  • Add the unsweetened cocoa powder and vanilla extract to the bowl, mixing until fully incorporated.
  • Sift in the oat flour, baking soda, and salt. Stir until just combined, being careful not to overmix.
  • Gently fold in the dark chocolate chips and chopped nuts (if using).
  • Pour the batter into the prepared baking pan and spread it evenly using a spatula.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
  • Once baked, remove from the oven and allow to cool in the pan for about 10 minutes before lifting the brownies out using the parchment paper.
  • Allow them to cool completely on a wire rack before slicing into squares.

Notes

For a nut-free version, substitute almond butter with sunflower seed butter.
Keyword brownies, chocolate, dessert, vegan