The BEST healthy Vegan Brownies — you choose with nuts, or without nuts. These healthier, flourless brownies are packed with dark chocolate flavor, are fudgy in the center, and extra chewy around the edges.
Flourless, Gluten-Free Vegan Brownies
You can tell a lot about a person by how they like their brownies.
- Chewy, or cakey?
- With nuts, or without?
- Deep dark chocolate, or on the sweeter side?
I’m complicated. Dark, fudgy, chewy brownies with nuts for me, please! And there isn’t a close 2nd. It’s an all or nothing thing.
Bonus points: These brownies are good for you! They are made from wholesome, nutrient-dense ingredients, and are low in sugar.
Ingredients to Gather
- Almond Butter (No sugar added – just almonds in that jar!)
- Dark Chocolate Chips (or sugar free chocolate chips, or a chopped dark chocolate bar)
- Flax Meal
- Arrowroot Powder (can sub tapioca flour)
- Strong Coffee
- Maple Syrup
- Monk Fruit Sweetener (or coconut sugar) I use this monk fruit sweetener. Use discount code “SUNKISSEDKITCHEN” for 20% off your first order!
- Avocado Oil
- Sea Salt & Baking Soda
- Walnuts (optional)
How to Make Vegan Brownies
These flourless brownies are made with a base of almond butter. The dough is incredible thick and rich, so instead of trying to hand mix these, it’s best to use a food processor. If you don’t have a food processor, a hand mixer will work!
Step 1: Combine the flax meal and the coffee in a bowl. It’s not enough coffee to create a gel similar to a “flax egg”, but it is enough to soften the flax meal so it’s not noticeable in the brownies. Set aside.
Step 2: Into the food processor, add the dry ingredients, including the cocoa powder, arrowroot, salt, soda, and chocolate chips. Pulse until the chocolate chips are broken up, but some texture remains. You’re going for a pebble-type texture.
Step 3: Into the food processor bowl, add the almond butter, maple syrup, avocado oil, flax mixture, and vanilla. If the batter starts to ball up, it’s okay. This happens when almond butter and water are mixed together and is the nut butter “seizing.” It won’t affect the brownies, it will just make it a little harder to spread the brownie batter in the pan.
Step 4: Stir in walnuts if you like, or leave them pure chocolate bliss.
Step 5: Press the sticky dough into a parchment-lined 8×8 or similar sized pan.
Step 6: Bake the brownies for 14-16 minutes, until the sides begin to pull away from the sides of the pan and the top is glossy. Allow brownies to fully cool (refrigerate) prior to slicing.
I have a 6″x10″ baking pan (see in photo 6) I like to use for these brownies so I can cut them into 6 large squares. The 8″x8″ pan is great for cutting into 9 smaller brownies.
Tips & Variations for the Perfect Fudgy Brownies
Can I make vegan brownies nut free?
Yes! I have tested these with SunButter and they have a nuttier flavor, but they come out just as fudgy and delicious! Use sunflower butter as a 1-1 substitute for the almond butter.
How do I make the brownies sweeter or less dark in flavor?
A dutch processed cocoa yields a sweeter, more “milk chocolate” flavored brownie. You use it as a 1-1 substitution for the natural cocoa powder. You can also increase the monk fruit sweetener or coconut sugar to 4-6 tablespoons.
How do you make flax meal? Can I sub an egg?
I have tested these with an egg instead of flax, and the brownies come out more cakey and less chewy. You can purchase flax meal, but I prefer to make my own. I simply add whole flax seeds to my blender, and process until the seeds are broken down into a rough flour.
Are the chocolate chips vegan?
Other Vegan Dessert Recipes:
Fudgy Vegan Brownies
- 6 tablespoons natural cocoa powder (sub dutch cocoa powder for a lighter chocolate flavor)
- 1/3 cup dark chocolate chips
- 3 tablespoons arrowroot sub tapioca flour
- 3 tablespoons monk fruit sweetener or coconut sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3/4 cup almond butter unsweetened (sub sunflower seed butter for a nut-free option)
- 6 tablespoons maple syrup can sub honey, date syrup, or a sugar free syrup
- 1/4 cup flax meal
- 3 tablespoons strong coffee (I use 3 tablespoons hot water + 1/2 teaspoon instant coffee)
- 3 tablespoons avocado oil or melted coconut oil
- 1/3 cup walnuts chopped, optional
- Into a small bowl, combine flax meal and hot coffee. It's not enough coffee to create a gel like a "flax egg", but it's enough to soften the flax meal so it's not a noticeable texture in the brownies. Set aside.
- Preheat oven to 350ºf F. Line an 8×8 inch baking pan with parchment and set aside.
- Add cocoa powder, dark chocolate chips, arrowroot powder, monk fruit sweetener, salt, and baking soda to a food processor, and pulse to break up the chocolate chips until you have a "pebble-like" consistency. Leave some texture to the chocolate.
- Into the dry ingredients, add the almond butter, maple syrup, flax mixture, avocado oil, and vanilla. Process until just mixed. If the batter starts to become a ball, it's okay. This is a natural process when nut butter is combined with water.
- Stir in walnuts if using.
- Bake brownies for 14-16 minutes, until the edges start to pull away from the pan and the tops are glossy.
- Allow brownies to fully cool before slicing. Store leftovers in the refrigerator in an air tight container up to a week, or in the freezer up to 5 months.