Fudgy Vegan Brownies
The best brownies hands down! These flourless and gluten free brownies have a base of almond butter, and bake into chewy and rich brownies.
Servings: 6 large brownies
Calories: 476kcal
Ingredients
- 6 tablespoons natural cocoa powder
- 1/3 cup dark chocolate chips
- 3 tablespoons arrowroot
- 3 tablespoons moscavado sugar or brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup almond butter
- 6 tablespoons date syrup
- 1/4 cup flax meal
- 3 tablespoons strong coffee
- 2 tablespoons coconut oil or other neutral tasting oil
- 1/3 cup walnuts chopped, optional
Instructions
- Add the cocoa powder through baking soda to a food processor bowl, and process until the chocolate chips are broken down but still chunky.
- Add the rest of the ingredients, except walnuts, to the food processor, along with the dry ingredients.
- Pulse to combine all ingredients until a very thick, sticky batter is formed. When it's combined, it will form a ball. This is because the almond butter "seizes" with the liquid ingredients.
- Stir in walnuts if adding.
- Line a baking tray with parchment, and press the stick dough into the pan in an even layer. This is easiest with wet hands. Smooth the top.
- Bake in the Sharp Superheated Steam Countertop Oven on Bake/Reheat at 350º for 12 minutes.
- If using a conventional oven, preheat to 350º, and bake brownies for 17-20 minutes.
- Allow brownies to fully cool before slicing.
Video
Notes
* Nutrition facts are for brownies cut into very large pieces. I typically cut desserts this rich into 12-16 pieces.
Nutrition
Calories: 476kcal | Carbohydrates: 43g | Protein: 10g | Fat: 32g | Saturated Fat: 9g | Sodium: 161mg | Potassium: 475mg | Fiber: 7g | Sugar: 28g | Calcium: 173mg | Iron: 2.6mg